Word: low-fat
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HAVING TROUBLE FIGURING OUT THE FOOD LABEL ON your cereal? Low-fat yogurt? Cranberry juice? Relax. Help is on the way. The Bush Administration has unveiled new rules that should help solve the mysteries of what packaged foods really contain. Finalized after weeks of wrangling between the Departments of Agriculture and Health and Human Services, the 4,000 pages of regulations spell out guidelines for labeling the amount of calories, fat and nutrients in everything from potato chips to cans of soup. This boon to the consumer doesn't come cheap. By May of 1994, more than 270,000 food...
...Based on the genetic profile, the computer will dispense some medical advice. It might say, "This individual has a tendency toward skin cancer and should avoid overexposure to the sun." Or: "He has insufficient LDL cholesterol receptors and a proclivity to obesity, so he should begin a high-fiber, low-fat diet at age 3." Explains Mark Skolnick, a geneticist at the University of Utah: "Once you can make a profile of a person's genetic predisposition to disease, medicine will finally become largely predictive and preventive." With the profusion of such profiles will come a demand for, and laws...
...best argument for chile, however, is that it is ideal for invigorating low-fat, potentially bland dishes and that it is healthful, plentiful and cheap. Peppers are also in tune with the nation's changing demographics. "For most of our early history," says Chile Pepper editor DeWitt, "immigration was from central Europe -- England, Ireland, Germany -- countries not renowned for their hot and spicy cuisines. In the past half-century, immigration patterns have switched to such areas as Mexico, Asia and the Caribbean. People bring their food, and they open their markets. We go, and we like them...
...hottest and most savory TV cooking show is produced by San Francisco's California Culinary Academy and KQED. The series, which has been shown on PBS channels, features no-name, no-frills chefs who skip yuks and patter in favor of precise instructions on how to concoct their light, low-fat, au courant recipes. In just four months, a cookbook featuring dishes from the series sold more than 90,000 copies...
...hottest and most savory TV cooking show is produced by San Francisco's California Culinary Academy and KQED. The series, which has been shown on PBS channels, features no-name, no-frills chefs who skip yuks and patter in favor of precise instructions on how to concoct their light, low-fat, au courant recipes. In just four months, a cookbook featuring dishes from the series sold more than 90,000 copies...