An Apple A Day.
« .:i *" *PP^e 8 d»y will keep the
•*7V-’.d°etor away. Vitamin C pre
vanta colds. Food myths like
these have long been part of
^‘'■Ainsricsii folklore, says Mary
Helen Gunkler, registered
^dietitihn and staff nutritionist
for Total cereal, ^s scientific
^•■*8rch continues, such myths
'are being replaced by facts.
Here are some examples:
• Myth: High-carbohydrate
foods make people fat.
•* Fact: Carbohydrates have just
four calories per gram versus
nine calories per gram for fat.
V f00^8 high in complex car
bohydrates, such as pasta,
bread, cereal and rice, are often
recommended as substitutes for
high in fat. However, do
" remember that too many calo
ries from any kind of food can
^•'■-result in weight gain.
Myth: People over 65 years of
need vitamin supplements.
JlSirr -
• ■Sr
Fact: Most healthy people can
get all the nutrients they need
from a diet that includes a
variety of foods from all of the
food groups. However, some
seniors may benefit from
certain supplements, such as
calcium and vitamin D, to help
air,fajaintain strong bones. A health
>-v .professional should be con
suited before taking any
nutrient supplements.
th: A “No Cholesterol”
means the food will not
blood cholesterol.
Ct; Read the label carefully.
The food may contain saturated
which may have a greater
hce than dietary choles
i ct*-- on the amount of choles
»n the blood.
'tiy*' ,^i*^|lyth: Sugar makes children
^i^/tteMractive.
;* Fact; Research in the mid
l|70s suggested a tie between
'sugar intake and hyperactivity
ildren. Scientific studies
that time have not been
$o demonstrate any con
clusive evidence to link sugar
.
•nd hyperactivity.
As for apples and vitamin C,
both are valuable in the diet
but have not been proven to
have curative powers, concludes
Gunkler.
’ -- —
w
WT
Chicken-Spinach
Pinwheels
•* «i . If you love chicken, but
•re bond with the ways
you an preparing it, this
recipe was designed for
you. Serve with long
.grain rice for a quick, de
•> Hcious dinner.
6 chicken breasts, de
1 deskinned
frozen
pinach
» udcon
1/2 cup grated Parme
san rhtrnso
1/2 cup diced onions
1/2 fresh lemon
1 T poultry seasoning
-IT seasoned salt
Remove spinach from
framer, thaw and dry.
the spinach is
flmn chicken thor
Then slice into,
not all the way
the chicken
breasts, so the meat looks
like it tt cut into three
equal pieces. Pound with
a meat mallet until nearly
flattened. Sprinkle lightly
with poultry seasoning
and seasoned salt Mean
while, fry bacon in a large
sldllst until it is just bare
ly cooked. (Do not cook
until crisp.) Drain on a
paper towel. Then lay one
atrip of bacon in the mid
,dle of each chicken
breast cutting the bacon
if necessary to make it fit
oa the meat. Top with
leaves until one
of the chicken breast
yvered. Sprinkle with
cheese, and
add about one T of diced
on each chicken
Pick the shortest
if the meat and roll
to form a pinwheel
the other ingredi
inside the chicken
Spear with too th
at about one-inch
to hold the pin
together. Squeeze
juice over the top
•eh pinwheel and
on an unheated
rack of a broiling pan. Put
•bout three inches
heat and cook
tes, flip
six min
* IMS. Tribune Media Service*
mjj
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