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By Arthur Hirsch | January 28, 2004
Research on low-carbohydrate diets has yet to produce a conclusive medical recommendation. Scientific literature supplies material that affirms advocates and opponents, although the preponderance of evidence doesn't support low-carb diets. The Journal of the American Medical Association, for instance, last April published a review of more than 30 years of relatively short-term studies of low-carbohydrate diets. Low-carb advocates like to talk about how the report seems to answer the criticism that the relatively high-fat regimen poses a risk of cardiovascular disease.
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FEATURES
By ROHINA PHADNIS | April 22, 2006
What it is -- Doctor Kracker's version of graham crackers, made with 100 percent whole-grain spelt, sprinkled with organic raw sugar and organic cinnamon What we like about it --This cracker is a healthy alternative to sugary graham crackers. It doesn't have the same sweetness, but the extra crunchiness is satisfying. What it costs --$5.50 for an 8-ounce box Where to buy --Available at Whole Foods Market, Wegmans, Eddie's of Roland Park and drkracker .com Per serving (five pieces) --120 calories, 4 grams protein, 3 grams fat, 1 gram saturated fat, 20 grams carbohydrates, 3 grams fiber, 5 milligrams cholesterol, 130 milligrams sodium
FEATURES
February 20, 1994
The Howard County Arts Council presented its 1993 Outstanding Artist Award to Ellen Kennedy, one of the founders of the Howard County Poetry and Literature Society, and its 1993 Outstanding Arts Educator Award to Valerie Costantini, chair, performing arts division at Howard Community College.*Johns Hopkins University biophysicist Ernesto Freire has been awarded a $110,000 grant from Johnson & Johnson to study themolecular forces that control how blood clots.*Saul Roseman, a biology professor at Johns Hopkins University who has spend more than 40 years in research on complexcarbohydrates, has received the 1993 Karl Meyer Award for his work.
FEATURES
By BETTY ROSBOTTOM and BETTY ROSBOTTOM,TRIBUNE MEDIA SERVICES | December 10, 2005
Around this time of year, I start getting phone calls and e-mails asking for holiday entertaining advice. A cousin in North Carolina who is planning a large open house put in one such plea. A few days later a friend in Ohio solicited ideas for something special. At the finish of my holiday cooking classes, students line up for recipe counseling. This flurry of questions isn't surprising, because in the weeks between Thanksgiving and New Year's Eve we open our homes more often than during any other period of the year.
FEATURES
March 27, 1991
Easy cheese and pasta is low in fat, high in carbohydrates, and provides important nutrients, including protein. The dish takes about 10 minutes to prepare.Cook fun-shaped pasta like wagon wheels or rotelle. Add frozen peas and corn kernels during the last minute of cooking time. Drain and toss with shredded Cheddar cheese until it melts. Add cherry tomatoes and prepared salsa.Easy Cheese and Pasta8 ounces (3 1/4 cups) wagon wheel or rotelle pasta1 cup frozen peas1 cup frozen corn kernels4 ounces (about 1 cup)
FEATURES
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 24, 2005
Menu Roasted Fish With Guacamole, couscous scented with saffron, pan-fried zucchini with garlic, plum sundaes My husband, a college professor who loves to entertain, is always suggesting we invite people over for dinner. "Just keep it simple," he advises. Recently, he unexpectedly proposed that we ask two students for a meal. I was hesitant, but then it came to me: I could anchor the meal with an easy fish dish I had made several times before. It takes only a few minutes to assemble and needs a short time in a hot oven.
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By Dr. Gabe Mirkin and Dr. Gabe Mirkin,United Feature Syndicate | July 2, 1991
People whose voices are vital to their professions -- including singers, teachers, politicians, broadcasters and actors -- can injure their voices, just as athletes can injure their muscles.When athletes are injured, they should stop participating in the sport that caused the injury. They should return to that sport only when they can exercise without pain.Similarly, voice professionals should rest their injured throat tissue by not talking or singing for a few days. Ideally, they should be able to whisper.
FEATURES
By Steve Petusevsky and Steve Petusevsky,FORT LAUDERDALE SUN-SENTINEL | August 20, 1997
There is a dish that I have enjoyed preparing and serving for many years called orzo pasta with fresh dill and feta cheese. It's one of my favorites not only because of its taste and appearance, but also because it's so flexible.It can be served hot from the skillet or chilled the next day. It's wonderful as a stuffing for eggplants and zucchini. You may want to use some of it in a frittata the next day. I mix it into scrambled eggs in a skillet for a warming breakfast.You should use pearl-shaped orzo pasta for this recipe because of its comforting, chewy texture and ability to absorb the clean flavors of the lemon, dill and extra virgin olive oil. If you can't find it, try acini de pepe shaped pasta, which translates into "little peppercorns" -- they look like tiny cylinders.
FEATURES
By TINA DANZE and TINA DANZE,UNIVERSAL PRESS SYNDICATE | June 9, 1999
Move over, pasta. There's a new ingredient for quick-fix, Italian-inspired meals. Now polenta also solves the what's-for-dinner quandary when time is short. Not polenta made from scratch, of course -- that would require laborious stove-top cooking. It's precooked polenta that woos weeknight cooks with "heat-and-serve" convenience.You may have noticed ready-made polenta at the supermarket. In its clear plastic packaging, it resembles a fat, golden sausage -- not exactly something that screams dinner.
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By Jane E. Brody and Jane E. Brody,NEW YORK TIMES NEWS SERVICE | December 24, 1996
You may think it is the sweetness of holiday treats that prompts you to shovel in the thousands of tongue-tickling calories that show up as extra padding by year's end. But recent studies of the human appetite show that while sugar may lead one into temptation, fat is what pushes the indulgence to caloric excess.Fat is the nutrient most commonly overconsumed and least likely to be compensated for by eating less at subsequent meals or by exercising the calories away. And while holiday treats like cookies, pies, cakes, eggnog and chocolates are certainly sweet, their main source of calories by far is fat."
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