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NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | November 4, 2009
Virginia Cox of Baltimore was looking for a recipe for making sweet potato candy, sometimes also known as cinnamon logs. Anna Wilkinson, also of Baltimore, sent in her recipe for this "melt in your mouth" candy. I was somewhat surprised to discover that her recipe contained no actual sweet potato at all. As it turns out, they are called sweet potato candy because of their appearance. After the candies are shaped and rolled in cinnamon they resemble little sweet potatoes. I found that the candies were fairly easy to make.
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NEWS
By Cox News Service | March 31, 1991
Chocolate, chewing gum and red licorice are not as bad for your teeth as you thought.But the bad news: Bread, bananas, raisins, cereals and chips are probably worse, according to the latest dental research."
ENTERTAINMENT
By Julie Rothman and Special to The Baltimore Sun | March 24, 2010
Lorraine Engel of Santa Rosa, Calif., was looking for a recipe that was in her family for generations but has been misplaced - one for a hot milk cake. Rosemary Kingsley of Olney sent in her recipe for this simple, old-fashioned classic. She said this is her go-to cake for most family celebrations. It is extremely adaptable, perfectly delicious served plain or dressed up with fresh berries or just about any type of frosting or glaze you can come up with. It can be baked in almost any shape pan: round, rectangular, tube or bundt.
HEALTH
By Kit Waskom Pollard, For The Baltimore Sun | January 3, 2013
This time of year, people have weight loss on their minds. According to a 2012 survey published in the University of Scranton's Journal of Clinical Psychology, losing weight is the No. 1 New Year's resolution. For some Baltimore residents, working toward that goal by eating healthfully has gotten easier over the past year, thanks to the introduction of healthy snacks in their office or school vending machines. In December, Howard County Executive Ken Ulman signed an executive order banning the sale of high-sugar drinks in county buildings and at county-sponsored events; Baltimore City is exploring similar initiatives.
NEWS
By JUDY FOREMAN | June 23, 2006
Does sugar make kids hyperactive? Parents of young children never believe this, but the answer, at least according to some experts, is no. The American Academy of Pediatrics, in a book called The Official, Complete Home Reference Guide to Your Child's Nutrition, says that "when put to the test, the sugar-behavior link does not hold up." One study referenced by the doctors' group found "no effect on behavior or the ability to concentrate when sugar intake was far above normal, even among those whom parents identified as `sugar sensitive.
FEATURES
By Judith Blake and Judith Blake,Seattle Times | March 15, 1995
If you're hooked on fish, or would like to be, chances are you welcome fresh new ways to prepare it.And if you're among those who eat more fish during Lent that may be doubly true.Here's a fish-cooking method worth trying: Oven "frying." It delivers the taste appeal of deep-fat frying, but with less fat -- although the fat content varies considerably from recipe to recipe.The trick is to create a seasoned breading that adds crunch and flavor and helps keep the fish moist and succulent while it bakes.
NEWS
By Deborah S. Hartz and Deborah S. Hartz,Fort Lauderdale Sun-Sentinel | September 19, 1993
They call it imitation crab meat. You know, those chunks of white stuff with pink edges that you find in your supermarket's fish or meat case or made into "seafood" salad in the deli department.But about 10 years ago, when I first tried imitation crab, I called it "awful."I was attending a restaurant trade show in Chicago when producers introduced imitation crab meat made from surimi, a product developed by the Japanese a millennium ago.Surimi is Alaskan pollock (or a similar fish with good gelling properties)
NEWS
By Rob Hiaasen and Rob Hiaasen,Sun Reporter | January 21, 2007
The chill of a late summer night had fallen over California's Sierra Nevada range, and all Jim Lighthizer could do was pace. Here at 10,600 feet, the trees had thinned out and a full moon lit the canyon. But the splendor hardly registered. His steps took him back and forth in front of a two-man tent. On the floor lay his 28-year-old son, Conor, a diabetic whose condition worsened by the hour. What was he supposed to do? What the hell was he supposed to do? He could go for help or send his brother-in-law.
NEWS
December 4, 2005
This recipe from Jerry Edwards, owner of Chef's Express restaurant, calls for either sea bass or rockfish. HERB-CRUSTED SEA BASS OVER PANCETTA HASH Makes 4 servings SEA BASS 1 / 2 bunch fresh basil (about 12 leaves) 1 / 4 bunch fresh parsley 1 / 2 bunch fresh thyme 2 tablespoons butter 1 / 2 cup unseasoned bread crumbs four 4- to 6-ounce filets of Chilean sea bass or rockfish In food processor, blend herbs, then add butter. Remove to bowl and add breadcrumbs, blending until smooth.
NEWS
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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