Word: diets
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Dates: during 1990-1999
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...hazards of poultry factories are typical of the conditions that workers face in many industries. With the demand for chicken rising as it gains on beef in the American diet, the assembly lines in poultry plants move twice as fast as they did a decade ago, often butchering employees as well as poultry. According to the National Institute for Occupational Safety and Health, 1 in 5 poultry workers has been seriously injured in the hands, wrists or shoulders...
...problem is a maddening mosaic involving many other factors as well. New evidence suggests that part of the reason blacks suffer more from high blood pressure, for example, may lie in genetics. Many analysts have also cited lack of preventive care and cultural differences -- such as a fattier diet and a higher rate of smoking among blacks. None of these factors, however, can be completely separated from the others...
CELERY. Long valued (for their low calorie content) as diet food, the green stalks may be even better for the heart. Researchers at the University of Chicago reported in April that rats experienced a 12% to 14% drop in systolic blood pressure and a substantial reduction in cholesterol levels after four weeks on a celery diet. The rodents were injected with a tiny amount of celery extract a day; a 150-lb. human would have to gobble four large stalks for the same proportionate intake. Stalks, however, unlike extract, contain lots of undesirable salt. The cardio-friendly ingredient in celery...
...Jacob Bly, was living on a diet of Hamm's beer and doughnuts in the last days: the breakfast of champions. Robert confronted him about the drinking one day, and his father said, "Go to hell!" Robert had been meaning to bring up that subject for years, and he felt much better after...
...talking serious vinegar now, the familiar sour wine (a literal translation of the French vin aigre) that has become the condiment of the hour -- and not just to sprinkle on salads or pickle veggies. As diet-conscious customers shun butter and cream, top toques at grand-luxe restaurants increasingly use it to give low-cal piquancy to their creations. At Manhattan's Montrachet, chef Debra Ponzek uses champagne vinegar as a basis for lemongrass sauce and dollops cider vinegar into a ginger sauce for roast duck...