Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, February 24, 1993 TAG: 9302240419
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
THE PROS AND CONS OF CARBOHYDRATES
Do you believe that you can't gain weight on a high carbohydrate diet?This modern nutrition idea becomes myth-information when carried to extremes.
Recently, the Gatorade Sports Science Institute sponsored a discussion among four experts in the area of exercise, weight control and nutrition. Their responses were based on research that suggests that, while there are many advantages to a high carbohydrate diet, too much of even that good thing will result in unwanted weight gain.
William D. McArdle, textbook author and professor of health and physical education at Queens College of the City University of New York, summed it up this way: " . . . it is much more efficient to store calories from dietary fat as body fat than to store an excess of carbohydrates as fat. However, I still think it should be stressed that excess calories, regardless of the source, will ultimately be stored as fat."
But eating too much fat will make you even fatter.
James O. Hill, associate professor at the Center of Human Nutrition at the University of Colorado Health Sciences Center, says, "When you eat calories in excess of your energy requirements, you're going to gain weight. We've done research in our laboratory that suggests that if you eat an equal number of calories as carbohydrate or fat, you'll have greater fat storage with the higher fat diet."
However, eating lots of carbos may limit your urge to eat.
Jack H. Wilmore, professor in the department of kinesiology and health education at the University of Texas, refers to research suggesting that energy intake is tied to the body's need to refill its carbohydrate stores. "If you maintain a low carbohydrate intake, you will tend to eat more food in order to replace your carbohydrate stores." He believes your body will be more quickly satisfied with more carbohydrates, so you're less likely to overeat.
But you still have to stop in time.
Jean T. Snook, professor in the department of human nutrition and food management at Ohio State University, countered with the fact that " . . . follow-up studies in which subjects depleted their glycogen stores then overate carbohydrate suggested that once carbohydrate stores are full, there is significant fat synthesis."
So the old rule still applies:
Every calorie counts, even if some count more than others.
- The Baltimore Sun
\ GUILTLESS SWEET A little dessert topping goes a long way in adding richness to this homespun rice pudding while keeping the fat low. What's more, the apples make the pudding so naturally good and sweet, you won't need to add any sugar.
Apple rice pudding 2 cups skim milk
1/2 tsp. ground cinnamon
1/2 tsp. salt
Dash ground nutmeg
1/3 cup long grain rice
1 1/2 cups coarsely chopped apples
1/4 cup frozen whipped dessert topping, thawed
Ground nutmeg
In heavy saucepan combine milk, cinnamon, salt and nutmeg. Bring to boiling. Stir in rice. Reduce heat, cover and simmer 20 to 25 minutes or until most of the milk is absorbed, stirring occasionally. (The mixture may appear curdled.) Stir in chopped apples. Cool thoroughly. Fold whipped dessert topping into the rice mixture. Spoon into 6 individual dessert dishes. Cover and chill for 2 to 24 hours. If desired, sprinkle with ground nutmeg before serving. Makes 6 servings. - Associated Press
\ CLIPPING COUPONS Is couponing on the decline? Food Business magazine says yes.
Couponing in the second half of 1992 was off sharply, down 10 percent from the first half of 1992, because producers are issuing fewer coupons. Procter & Gamble has cut back on coupons, and other manufacturers likely will follow that lead. The average coupon redeemed in 1992 had a face value of 58 cents, but that value may drop as manufacturers cut back on coupon budgets. Look for in-store issued coupons to continue to grow in popularity. - Knight-Ridder/Tribune
\ MICROWAVE IT Forget peeling and cutting potatoes for this side dish. Frozen hash brown potatoes are ready to go. The microwave oven will have them seasoned and piping hot in less than 10 minutes.
:wq! :wq! Italian herbed potatoes
2 green onions, sliced
1 Tbsp. margarine or butter
1 tsp. dried parsley flakes
1/4 tsp. dried Italian seasoning, crushed
1/8 tsp. salt
3 cups loose-pack frozen hash brown potatoes
1/4 cup grated Parmesan cheese
In microwave-safe 1-qt. casserole stir together onions, margarine or butter, parsley flakes, Italian seasoning and salt. Cover and cook on high (100 percent power) 1 1/2 to 2 minutes or until onion is tender. Stir in potatoes. Cover and cook on high for 5 to 7 minutes or until heated through, stirring once. Add Parmesan cheese; toss to coat. Makes 4 servings.
- Associated Press
MORNING GLORY These surprising muffins will open your family's eyes and wake up their taste buds, too. They are low in fat and contain no added sugar. either. Applesauce is the secret. It replaces some of the oil without sacrificing tenderness and gives such delicious sweetness that the muffins don't need sugar.
Orange-applesauce muffins 2 cups all-purpose flour
1 1/2 tsps. baking powder
1/2 tsp. soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 egg
1 cup unsweetened applesauce
1 tsp. finely shredded orange peel
1/2 cup orange juice
3 Tbsps. cooking oil
Nonstick spray coating
In a medium bowl stir together flour, baking powder, soda, cinnamon and salt. Make a well in the center and set aside. In a small mixing bowl beat egg slightly; stir in applesauce, orange peel, orange juice and cooking oil. Add all at once to flour mixture. Stir just until moistened (the batter should be lumpy). Spray 12 muffin cups with nonstick coating. Divide batter evenly among muffin cups. Bake in 400-degree oven about 20 minutes or until golden. Remove from pans. Serve warm. Makes 12 muffins. - Associated Press
\ SPACE FARMERS Could farmers moonlight as astronauts? Maybe someday, as it may be quite possible to raise crops in space.
At least that was the conclusion reached by J. George Buta, a chemist at the Agriculture Research Service in Beltsville, Md., after he recently completed analysis of corn plants that had spent five days in space on the Atlantis shuttle in 1989.
Two significant growth hormones in the space sprouts were then compared to control sprouts grown on Earth in an experiment designed by two botanists at Michigan State University. No physiological differences were found.
At least one hurdle remains, however. Disoriented without gravity, "the roots didn't know to grow down, and the shoots tied themselves into knots because they didn't know where to go," according to Robert S. Bandurski, one of the Michigan State scientists.
We don't want to think about what could happen if they try milking cows.
- The Washington Post