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Page 12 NUTRITION KNOW-HOW 18 the new namre for this series of Questions and Answers on, nutrition topics, sent to you as a public service from the Ontario lietetie Association. HERE ARE EIGHT Questions and Answers compiled by somne of the 750 professional dietitians in Ontario, designed to help you and your readers de velop an appreciation of the importance of nutritious food as an aid to healthful living. Please use themi "at wil". And, if you or your readers have any questions you would like answered, please send them along 1 Q. Is it necessary to blanch vegetables before freezing? A. Blanching (placinig vege- tables in 'boiling water) is necessary to inactivate chemnical enzyme's which cause deterioration during storage. It also deepens the natural colour, partially sterilizes the vegetables and makes them softer for packagi"ng. Most vegetables when frozen uniblanched, lose colour and vitamins, become tougher and devel- op offensive, "hiay-like" flavors in a comparatively short time after freezin.g. Q. Does fluid milk have pre- servatives'added to it? A. No, fl ui d millk does not have preservatives added to it. ýAl myil k is pasteurized, which means it is heated to 161 degrees F (72 degrees C) for Pot less, than 16 sec- onds to destroy disease carryinig bacteria. When-r milk is homogenized, that mneans under pressure, fat partîcles are broken down so that that fat is dispersed throughout the milk and doesn't settie on the top. Chocolate milk and choco- late partîally skimmedmilk formierly cailed chocolate dairy drink), may contain a stabilizer to keep the choco- late dispersed thiroughout the milk. Q. What rngrecients are used ini wieners and how nutri- tious are they? A. Except for wieners labelled "ail beef " the mneat ingre- dients can include beef, mautton and pork cuts. AIl of this meat is governmnent inspected for wholesomne- ness. In addition, go)vern.- ment regulations allow cer - tain othier protein sources, i.e. liver, tripe, whole blood or blooDd plasma. Regulated amounts of mieat binders such as milk powder or wtheat flour are added as well as spices. Sodiumn ni- trite in extremely small quantities is used as a pre- servative, and is responsi- ble for the distinctive cured flavour and colour. Wieners are a low source of protein. The protein in wieners is about 11-12 per cent as comri pared to 17-18 Iper cent in sir loin steak. The quality of proltein in both meats is basically the same. Q. Would you recommend rai- sins as a good nutritions sniack? A. Raisins are a nutritious snack and do provide a good source of quick ener- gy. Hocwever, they do have a drawback in the fact they are so sti'cky.ý Somne raisins are high in sugar and tend to adhere to the teeth and this could contribute to dental cavities. Perhaps a more totally, healthful snack would be nuts, sun- flower seeds or fresh fruit. Q. Can Soy Sauce be used on a Salt-Restricted Die-t? A. No. Soy sauce contains more than two grams of sod'ium, equijvalen.t ta one teýaspoonî of table sait in each fluid, ounice and should n ct,,bDeused on even a m-ýild- ly salt-restrîcted diet. If you are looking for recipes and cooking suggestionis for sait restricted detwrite to, the- Department of Diet- etic Services, Ontario Hos- pital Associationi, 150 Fer- rand Dri ve, Don Mils, for their free bookiet of Re- stricted Sodium Recipes. Q. What is the difference be- tween fruit juice and fruit dririk? Recipe-Supplement of the Canad A. Only products containinîg fruit juice to which no water has been added may be labelled fruit juice- Pro- ducts with additional water must be given namnes such as fruit drink, fruit punch or fruit adle, even thouagh they miay contain some fruit juice. Extra Vitamin C is somnetimes added to these products to improve their nutritional value. Since Vitamin C is more stable in an acid subst ance, as with fruit juice, it is easily destroyed in the non-acid medium of fruit flavoured drinks. To obtain ful Vitamin C value such drinks should be consumed w ithin a day or two of the time they are made up. Q.1 am on a low calorie re- ducîng diet and a friend re- cently told me 1 could eat ail the mushrooms I want without adding many cal- ories. Is there any food, value in mushroomns? A. A cup of canned mnush- rooms contains only 40 cal- ories so they are low in cal- ories. This quantity pro- vides 5 grams of protein, some Vitamin B and smiall amounts of iran. If you saute mushroomis the cal- orie count increases. (A tablespoon, of' butter or margarine adds 100 cal- ories!) Mushrooms provide var- iety and enhance flavour - a very worthwhile addition to a low calorie diet! Q. Can people instinctively choose a nutritious diet? Aý. U nfortunately, no. For sev- eral years we thought that infants would choose a well- balanced diet instinctively, but, we now know that this is not- true. Our belief was based on a study done in 11928, where infants -were offered a choice of whole- some foods and freely selected a nutritious diet. This study was recently re- peated, offering a wide selection of foods currently on the market and not nec- essarily nuitritious. The- 76 MURBETEIG lan Statesman, September 15, 197ý study had tu be stopped after a few weeks, because somne of the infants were be- coming mali'jourýished as a resuit of their "Instinctive" choies. B3RAN MUFFKS (à to 7 doZ.) 3 cups white suýar 1 cup shortenhiFg 3 tablespoons soda 1 tablespoon sait 2 cups boiling water 4 eggs 2 cups raisins or dates 2 cups Ail Bran 4 cups Bran Flakes 1 quart buttermilk .5 cups flour Pour boiling water over Ail Bran. Let set until cool. Cream shortening, add sugar, eggs, buttermilk and Bran Flakes. Add ail ingredients to Ail Bran. Fold in raisins, dates. Store in refrigerator '6ver night. Bake at 400 degrees for 15 to 20 minutes. Mrs. Denise Curr, Bowmanville MAIN STREET 983-9500 ORONO SFree Delîvery To: ORONO- MNEWCASTLE BOWMANV 1 L LE - OS HAWA -and surrouniding areas We Have: FRESH FLOWERS POTTED PLANTS ;ýLSDRiEDARRANGEAAENTS and GIFS N~T cj lcccBu mdCh, The Exciting World of -Panasonic Microwlave Ovens,, NE-5300 C Compact Microwave Ove-n Soups to desserts in just mninutes with Panasonic 's versatile microwave oven. This Iightweight and compact micro- wave aven f its conveniently into existinig space an cauniter tops and tables. Yetit also saves you up ta 70 per cent of coaking timne. A perfect all-araunid kitchen aid, great for quick Lcaakingdefrasting and flavaurful re- heatînig. Simple to operate. Just place Ithe food in the oven, set the 115-minute timner and press the "Cook" buttan. A bUI Isignais the end of caoking timne and the aven Shuts itself off. An interior aven light stays on ta let yau check an caokinig' progress. Safety-sealed' body. Vatage stabýilizer. Deluxe cookboak. INE-6700 C Fut'uristic 1.25 Cu. ft. Microwave Oven with Automatic Defrost Large oven cavity teams up with autormatic defrost for extra time4 savings! Panasanîc's efficient micrawave aven design means big caoking resuits fram this counter top unit. The roomy 1.25 cu.4 ft. aven cavity actually accammadates a 20-lb. turkey. Defrosing is automatîc and fast. Enjay up ta 70 per cent reduction in cooking time. It'll cook a 5-lb. roast in jlust 310 minu)tes. Just place4 the food in the aven, set the timer and press the "Cook" button. A pleasant4 saunding bell signais when cooking time is finished. The aven shuts itself4 off. An illuminated recipe guide is built into the top panel. Pushbutton door. 304 mninute timer. Oven light stays on ta let yau check on cooking progress. Safety - sealed body. Voltage stabilizer. Deluxe cookbook. BýMLLE AU iE-VISION 20 ing Street West LOCKE TV PHONE 623-2312 Bowmianville I 4 4,4 4 4 4 Irdob. ( Sweet Pastry) 2 cups sift.ed aIl-purpose flour pinich of sait 1 tp. baking powder 2 -4 tbsp. sugar ¾1ý cup butter (112 sticks) 1 medium egg, beaten 1 , 2 tbsp. liquid (i-ýlk, creamn, water or rumr) Grated lemnon rind (optional) Combine flour, sait;- baking powder and sugar. Chop in butter until very fine. Add beaten egg and liquid and the lemion rind (if used). IWork with fingers until smrooth like pie dough. Press evenly using fingers and heel of palm , over bottomn and sides of 9 inch round cake pan, fluting above rim (or shape as indicated in recîpe). Or cifll the dough several hours, t'hen roll out between waxed paper to Y ï, inch thick. Add filling; bake in oven preheated to 400 degrees until golden and flaky crisp. DATE SPICE DROPS 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 t'sp. Salt '2ups whlite sugar 2 tsp. cinnamnon 1 tsp. nutmeg 12 tsp. ground cloves 112 cups chopped dates 2 eggs, well beaten 1-11/2 cups sourdough 1 cup Crisco roomn temperature Sift flour, baking powder, soda, sait, sugar and spices togethier in mixing bowl, Mix in Crisco with fingertips. Add chlopped dates and mix well. Stir in beaten eggs and sourdojugh to -make a fairly firm batter. Grease cookie pan, well. Drop dough by spoonfuls onto pain. Bake in 375-400 degree oven about 15 Minutes tili golden These freeze well. Mfrs. Mlyrtle Snuddenî, Oshawa - 1 1 1 à&,]