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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
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 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 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."
FEATURES
By Robert Hilson Jr | July 3, 1994
It's been two hours since Kevin Levrone has eaten and he' hungry. Real hungry. His last meal was a mere 1,200 calories that wore off quickly during a drive through Glen Burnie.And now the stomach of the 250-pound, world-class bodybuilder is growling.From the telephone in his BMW he calls Sher Jantz, a waitress at Mo's Seafood Factory on Ritchie Highway. "It's Kevin. I think I'm going to get the filet mignon this time. I'll be there in 10 minutes."He's at Mo's in five minutes. The meal -- his fourth of seven daily and his second of the day at Mo's -- is on its way, Ms. Jantz says.
FEATURES
By Joanne E. Morvay | July 18, 2001
Item: Pepperidge Farm French Toast What you get: 6 slices Cost: About $2.75 Nutritional content: Cinnamon flavor -- 200 calories, 7 grams fat, 1.5 grams saturated fat, 210 milligrams sodium, 27 grams carbohydrates, 9 grams sugars Preparation time: 1 or 2 cycles in toaster, 1 to 1 1/2 minutes in microwave, 6 minutes in oven Review: Want French toast but don't have time to heat up the griddle? Try these frozen slices from Pepperidge Farm. They're quickly heated in the toaster or oven.
FEATURES
October 30, 1991
This recipe cuts fat and calories but still tastes great. It was adapted from "Harriet Roth's Cholesterol Control Cookbook."Scalloped Potatoes2 teaspoons olive oil1 onion, halved and thinly sliced1 large clove garlic, minced3 large white potatoes, peeled and sliced 1/4 -inch thick1/4 teaspoon dried thyme, crushedSalt and pepper to taste1 cup low-sodium chicken broth1 tablespoon Parmesan cheeseIn nonstick skillet, heat oil over medium heat. Add onion and garlic; saute until softened, about five to 10 minutes.
NEWS
November 28, 2007
J. ROBERT CADE, 80 Creator of Gatorade Dr. J. Robert Cade, who created the sports drink Gatorade and launched an industry that the beverage continues to dominate, died yesterday in Jacksonville, Fla., of kidney failure. His death was announced by the University of Florida, where he and other researchers created Gatorade in 1965 to help the school's football players replace carbohydrates and electrolytes. Now sold in 80 countries in dozens of flavors, Gatorade was born thanks to a question from then-Gators Coach Dwayne Douglas about why players don't urinate after games, Dr. Cade said in a 2005 interview with the Associated Press.
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