BEST TIME OF DAY TO EAT
DANGEROUS DIETS
BEWARE OF BARBEQUED MEATS
FALSE REPUTATION FOR SHELLFISH
MICROWAVE OVEN TRAP
GOOD WAY TO COOK PORK
TOO MUCH COLA
DECAFFEINATED COFFEE DANGER
Diets work better when you eat more
of your food early in the day. When six
people consumed food worth 2,000
calories for breakfast and none for the
rest of the day, they lost an average of
2.2 pounds in one week. But when
they ate the same amount of food ex-
clusively at dinnertime, four gained
weight after a week and two lost
relatively little. Theory: Calories
consumed early in the day are more
likely to be converted to energy than
stored as fat.
Source: Study hy Frank Ralherg, PhD, University of
Minnesota, cited in The Heahh Le'nr.
Avoid weight4oss programs that...
Promise rapid weight loSs (substantial-
ly more than 1% of total body weight
per week).
Try to make clients dependent on spe-
cial products rather than teaching how
to make good choices from conven-
tional foods.
Do not encourage permanent, realis-
tic lifestyle changes.
Misrepresent salespeople as "counsel-
ors" supposedly qualified to give guid-
ance in nutrition and/or general
health.
Require a large sum of money at the
start, or require clients to sign a con-
tract for an expensive, long-term pro-
gram.
Fail to inform clients about the vari-
ous health risks associated with weight
loss.
Promote unproven or spurious
weightloss aids.
Claim that "cellulite" exists in the
body.
Claim that the use of an appetite sup-
pressant or bulking agent enables a
person to lose fat without restricting
caloric intake.
Claim that a weight-contr~ product
contains a unique ingredient or com-
ponent, unless that particular com-
ponent really is not available in other
weightloss products.
Source: William T. Jarvis, PhD, professor of health education
at Loma Linda University and president of the National
council Against Health Fraud, quoted in Nutrilion Forum,
George F. Stickley Co., 210 W. Washington Square,
Philadelphia 19106.
Barbecued meats may cause cancer.
The dangers lie in the way the meat
cooks over a flame. Enemy #1: When
juices cook in meat, heterocyclic
amines (HAs) form. The hotter the
flame and the more well-done the
meat, the more HAs form. Enemy #2:
When drippings hit the heat source,
polycyclic aromatic hydrocarbons
(PAHs) form, rise with the smoke and
are deposited on the food. Both com-
pounds have caused cancer in animal
studies. Self-defense: Microwave the
meat for 1 to 11/2 minutes, drain the
juices, then barbecue it.
Source: James Felton, of the molecular biology section at the
Lawrence Livermore National Laboratory in California.
Many shellfish varieties are not very
high in cholesterol, despite their repu-
tation. Low-cholesterol choices:
Crab/60 milligrams cholesterol in a
fourounce serving... scallops/60 ......
mussels/64 mg.. . .clams/77 mg. Com-
parison: Chicken and beef average 95
mg of cholesterol in a four~ounce serv-
ing. Shellfish to avoid: Crayfish/200
mg.. . .shrimp/223 mg.. . . squid/295 mg.
Source: University of California, 5 Water
Oak, Fernandina Beach, Florida ~2Ol4.
Cooking chicken in microwave ovens
won't kill harmful salmonella and
other bacteria. Reason: Microwave
ovens heat food through molecular
friction, leaving surface temperatures
too uneven to kill the contaminants.
Solution: Cook chicken in convention-
al ovens at 3500F, until the meat ther-
mometer reads 1850F in both the
breast and thigh areas or until the
juices run clear.
Source: Ruth F. Lindsay, nutritionist, Georgia Southern
college.
Safe-to-eat pork will emerge from a
microwave oven if the meat is cooked
inside a sealed plastic bag. By holding
in moisture, the bag prevents surface
evaporation and cooling, so all parts of
the meat become hot enough to kill
the trichina parasite.
Source: American council on Science and Health, New York.
Too much cola-a popular ingredient
in soft drinks-depletes magnesium-
which can cause high blood pressure
and, eventually, heart disease. Cola
contains phosphoric acid, which binds
with magnesium. When phosphoric
acid is excreted from the body, it pulls
the magnesium out with it. Better:
Non-cola sodas.
Source: Dr. Kenneth Weaver, East Tennessee State.
Decaffeinated coffee raises levels of
LDL (bad) cholesterol. Study: Subjects
(healthy, middle-aged men) drank
three to six cups of regular caffeinated
coffee (black) each day for two
months. Their blood chemistry was
evaluated, and subjects were then
randomly assigned to either continue
drinking caffeinated coffee, to drink
decaffeinated coffee or to drink no
coffee at all. Their blood was re-evalu-
ated after another two months. Results:
LDL cholesterol rose significantly in
men drinking decaf, but did not
change in the other two groups.
Explanation: Unknown.
Source: Research conducted by H. Robert Superko, MD,
director, Lipid Research clinic, Stanford University, reported
in Cardiac Alert, 7811 Montrose Rd., Potomac, Maryland
20854.
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