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The Huron Expositor, 1961-06-22, Page 11• • • f A • • • • M • • • • • • 'MP 104.10 F4TosTm woman', OM, JIM 40914-.11,. Canadians.. Eat Too Much, And Exercise Too Little By DR. ROMEO VOUCHER Professor Emeritus, Faculty of • Medicine, University of Montreal Butter in the diet is by no means injurious to our health, un- less we eat too much of it. An excess of anything is unhealthy, including drinking water. Twenty glasses of drinking water per day would be too much. • I eat butter and I enjoy butter, but when 1 want to reduce my weight, I can cut down my use of butter and of other foods as well. The dietary needs.'iof one indi- vidual are entirely different from those of another, and have much to do with one's hereditary and genetic background. There can be • no one over-all dietary rule. At present we are being told by .,some researchers that in countries like Canada and the United States where the consumption of butter and other animal fats is high, there is more coronary artery disease than in countries where less ani- mal fat is eaten. The assumption is that animal fats increase the body's cholesterol, including the cholesterol in the arteries of the heart, and by so doing narrow these heart passag- es, thus causing our contributing to coronary thrombosis. • Emotional Stress May Be Answer I cannot believe the answer is so simple: It is indeed true that poor eating habits, such as over- eating, and so obesity, complicate any disease, heart disease includ- ed. It is also true that the human body is quite capable of producing its own cholesterol, without the consumption of any fatty foods whatsoever. Medical science has still to pro- vide us with a real standard of cholesterol level. We must remember scientific re- search is conducted somewhat dif- ferently by one person than by • another, differently in one coun- try than in another, and also dif- ferently in separate parts of the same country. From my experience, after many years as an internist, I would place stress, or the inability to handle emotional problems, far ahead of faulty diet as one of the prime factors causing the rise of heart disease on - this continent. As to fats, the -body simply can- not function without them. There are some vitamins soluble in fact, though insoluble in water. The body must have both these vita- mins and the fat in which to trans- port them if, the system is to re- main healthy. Food Fads Come and Go Food fads come and go. For centuries and since earliest times, nature has provided mothers with milk to nurse their young. Today in some quarters, milk, like but- ter, is also suspect for its fat con- tent, and breast feeding has be- come exceedingly rare. Recently at the Royal Victoria Hospital in Montreal, a survey was done to learn how many mothers • 4 • • • • • • • • •• •a kes% STRAWBERRY ICE CREAm kee?/-0,1 ENJOY THIS SUPERB, FRESH STRAWBERRY ICE CREAM TREAT OFTEN DURING THE FESTIVAL MONTH. YORK ICE CREAM were breast feeding their infants. There were only two, both of them doctors, One happened to be my wife. As I mentioned earlier, no two individuals are alike in their diet- ary needs. I have no doubt what- ever that the outdoor worker re- quires more fat in his diet in or- der to maintain his energy, than the man who sits all day at his desk. A perfect adequate diet on the Riviera could be totally inadequate in a cold Canadian winter. But good diet is by no means the only consideration where heart troubles are concerned. Regular exercise is equally as important, especially for the man who works indoors. When will men realize that skiing and golfing at the weekend are not exercise, and never will be? This is just plain exertion. Exercise, to have any value at all, must be regular and continuing. Walking is the best exercise we can have. We Canadians eat too much. One in five could be said to be overweight, and the eating habits of a great many are ridiculous. Downs 6 Scotches, Refuses Butter For some mad reason, .too often ignorance, the executive type, who seems most prone to coronary at- tacks, will down six Scotches be- fore lunch, then refuse a small pat of, butter as being dangerous for his health. I ask you, compare the calories! This same man has usually had ham and eggs and a lot of toast and coffee for breakfast, more bread in a sandwich, filled with goodness -knows -what for lunch. He eats in a rush, often while stand- ing, rushes back to his office, works a few hours, then fights his way home through the traffic- and at six sits down, tired and weary, to another heavy meal. Often in the evening he rushes out again, more often than not completing the evening with something more to eat and drink. Eating habits are far more civ- ilized in Europe than in America. People there take, time to eat, of- ten closing their places of busi- ness in order to do so. They do not eat as much. Also, they have fewer heart deaths. I had as my patients three doc- tors, aged 32, 34 and 37. All died of coronary disease. Were their deaths caused by too high a chole- steio1 level built by fatty foods? These men did not take time to live. They most certainly did not take time to eat that much butter! People worried about their hearts and concerned about diet should consult a doctor. Regular medical check-ups are good wis- dom anytime. It is most unwise to drastically change one's diet with- out medical advice, popular articles to the contrary. Human beings, unfortunately, are somewhat like monkeys. If tomorrow a newspaper were to say "eat two ounces of butter daily to avoid heart disease", a great many people would be likely to do so. Two families, over a long period, might consume identically the same diet. One family might eas- ily become overweight, or build high cholesterol levels, while the other one would not. Tip To Wives: See He Rests! Some types of individuals are more susceptible to'coronary ar- tery disease than others. The in- troverted, introspective type, the excessive smoker, the fellow who lives and thinks business day and night and nothing else, or again someone who suddenly exerts him- self physically far beyond his us- ual efforts—this is the individual most likely to suffer coronary thrombosis. The best I can say to those fear- ful of heart disease is to live mod- erately. Be moderate in your eat - DR. ROMEO BOUCHER ing. Take time for meals, time to relax and develop interests out- side business before it becomes too late to do so. Finally, a word to wives. Your husband needs sufficient rest, es- pecially during weekends. This is hardly the time for needless re- crimination. He is away from the house a great deal during the week —true; but remember, he is work- ing, often very hard, for you and your children. Don't insist on driv- ing for miles and miles, bumper to bumper, after the Saturday or Sunday mid-day meal, just because you "haven't had a chance to go out all week while he ..." What your husband needs above all: his slippers and a peaceful spot by the fire. I know a goodly number of women who have become wi- dows for lack of grasping this. ST. COLUMBAN NEWS OF THE WEEK Bill Eckert, Toronto, with rela- tives here. Mr. and Mrs. Ben Flanagan and Greg, Kitchener, with Mr. and Mrs. V. J. Lane. Mr. and Mrs. John McQuaid, St. Thomas, with Mr, and Mrs. Joe Burke. Mr. and Mrs. Dan Williams, Sr., St. Petersburg, Fla., with Mrs. Mary Williams and other relatives. Miss Noreen Dalton, Brantford, with Mr. and Mrs. Maurice Dalton. Jack Malone, Guelph, with Mr. and Mrs. J. L. Malone. Mr. and Mrs. Jack Ryan, of Kit- chener, with Mr. and Mrs. Gilbert Murray. Mr. and Mrs. Beninger, Kitchen- er, Miss Cleo Bowman, London, Mr. and Mrs. Jim Whaling and Mr. and Mrs. Ray Maloney and ehildren, Stratford, with Mr. and Mrs. Frank Bowman. Mrs. Adrian Plue, daughter and sons, Codrington, with Mr. John Delaney and Mr. and Mrs. Steve Murray. Peter Maloney, Kitchener, with Mr. and Mrs. Peter Maloney. Ken Ducharme, Wingham, with Mr. and Mrs. Auguste Ducharme. Mr. and Mrs. Martin Purcell and family, Kitchener, with Mr. and Mrs. Jack McIver and Mr. • and Mrs. Tom Purcell. Mr. and Mrs. Tom McIver and children, Toronto, with Mr. and Mrs: William McIver. Lou Murray, Guelph, with Mr. and Mrs. Michael Murray. FOOD and FIXIN'S Recipes For the Busy Homemaker Recipes For the Busy Homemaker SEASONED BUTTERS .FOR GARDEN SPINACH A little imagination and a little seasoning added to butter will give your summer vegetables a real fil- lip. Try these seasoned butters over 1% pounds of hot drained garden spinch. (Serge, 6 to 8). Two tablespoons of melted but- ter mixed with one teaspoon horse- radish makes a good seasoning for spinach to serve with beef. Two tablespoons of melted but- ter blended into 1% teaspoons .of prepared mustard makes a good seasoning for spinach to serve with ham. Two tablespoons of melted but- ter mixed with 2 tablespoons of lemon juice makes a good season- ing for spinach to serve with poul- try. Two tablespoons of melted but- ter in a saucepan will saute three tablespoons of blanched slivered almonds. Makes a delicious seas- oning for spinach to serve with cold cuts. Savoury Butters For Canapes Savoury butters spread on crack- ers or circles and triangles of bread or toast makes marvellous canapes. To make a savoury but- ter, first remove the butter from the refrigerator ahead of time to soften. Then cream it until it's light and fluffy. Add any of the following to the creamed butter and mix well. (When meat, fish, vegetable or cheese are added to the butter they must first be ground up very fine.) Bacon with paprika and chili sauce; devilled ham with chives. Catsup, chili sauce, chutney, horseradish, mustard or paprika. Celery, pimento with pepper sauce; tomato paste with cayenne. Cheese—nippy Cheddar, blue,..br Parmesan -type with onion juice. Chives, parsley or watercress with lemon juice and Worcester- shire sauce. Cottage cheese, salt and caraway seed; pimento cream cheese with pepper sauce. Minced or powdered garlic or onion. Herbs—chopped chives,,parsIey, mint and chervil with lemon juice; dried thyme, basil, tarragon; mine - Sell that unnecessary piece of furniture through a Huron Exposi- tor Classified Ad. Phone 141. REMEMBER!! THE DAIRY INDUSTRY HAS ALWAYS PLAYED AN IMPORTANT ROLE IN THE AFFAIRS OF HURON COUNTY ! The dairy cow provides many fine foods for our tables and a source of income for many people. When you use Butter, 80c out of every dollar goes to the farmer who producers the cream. THIS PROVIDES FARMERS WITH MORE PURCHASING POWER AND HELPS MAKE HURON COTiNTY MORE pROSPEROUS Whether butter is used on bread, toast, vegetables or in cooking, it makes good food even better ! ed parsley and onion. Honey with orange or lemon juice; molasses. Spices—nutmeg, cinnamon, pop- py seed qr, crushed caraway. Here's a real "quickie" drop cookie—perfect for the "Bride-to- be Tea" or wedding reception. Per- fect too with delicious. Fresh Straw- berry Ice Cream. These are espec- ially easy to make as there is no creaming, no separate beating of the egg, and only one bowl! They have that true butter flavor but are not sweet. Butter Wafers 1 cup melted butter % cup brown sugar 1 egg 1 teaspoon vanilla 1% cups sifted pastry flour, or 1% cups sifted all-purpose flour 1 teaspoon baking powder. Combine butter and brown sug- ar, mixing well. Add egg and beat well. Add vanilla. Mix and sift dry ingredients and add to butter mixture. Cyhill 15 minutes. Drop by. half teaspoonfuls, about - 1% inches apart, on a ungreased bak- ing sheet. Bake in a moderate oven, 350 deg. F. for 6 to '7 min- utes, until edges of wafers are slightly brown. Remove from bak- ing sheet immediately. Makes 8 to 9 dozen cookies. JUNE IS DAIRY MONTH — AND THE BEGINNING OF "BERRY MONTHS", TOO During our celebrations for Dairy Month, it's handy to re- member that this is the beginning of "berry months" too. For this is the season when we team up those wonderful fresh berries with the natural goodness of Canada's dairy foods . . ice cream, fresh sweet cream, cottage cheese and dairy sour cream. To support our thesis, here's an elegant dessert for your first summer entertaining . . . a Rainbow Ice Cream Compote. Choose your prettiest glass bowl or pitcher and create your own summer rainbow with layers of pastel ice creams and fresh or frozen ber- ries. Sound easy? It is. And a conversation piece that will draw raves from your guests. RAINBOW ICE CREAM COMPOTE (Makes 10 to 12 Servings) • 1 pint vanilla ice cream; 1 pint fresh strawberry ice cream; 1 pint pistachio ice cream; 1% cups fresh strawberries or 1 (15 - ounce) package frozen berries; 1% cups fresh raspberries or 1 (15 -ounce) package frozen .berries; 1% cups fresh blueberries, or.. 1 (15 -ounce) package frozen berries; ..pint (13/4 cups) whipping cream, whjpped (optional). Choose a large glass container such as a standard bowl, rose bowl, or pitcher for this dessert. Wash and drain fresh fruits. If using frozen fruits partially thaw, then drain. Then layer the ice cream and fruit in the glass container according to choice of flavor and color.' Whipped cream may be used as a substitute for vanilla ice cream or as a garnish. Serve immediately. Note: Other flavors of ice cream may be used such as cherry, lemon, peppermint and butter pecan instead of the above listed. Other fruits may be used too . . take your choice of fresh, frozen or canned berries, peaches, pineapple, fruit cocktail, etc. COT TACE CIILLSE 1' TAKE SOME HOME TODAY IT'S ALWAY BETTER • WITH BUTTER HURON COUNTY CREAM COMMITTEE a Breeze Through' Summer With Foods Made From Milk! You never outgrow your need for foods made from milk ! • So for a ' happy, healthy Summer, be sure your diet includes plenty of milk, butter and cheese. 1,100 farmer -producers in the Perth -Huron region are shipping whole milk to the STACEY BROS. LTD. plant in Mitchell. Here the milk is processed into butter and spray -process powdered skim milk for human consumption. Every producer is increasingly quality -conscious in the production of quality dairy products to benefit the consuming public. s MITCHELL LOCAL Ontario Concentrated Milk Producers ,