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HomeMy WebLinkAboutThe Seaforth News, 1962-09-06, Page 6TwyvvTry pwvss Doctor $attRes Odd Age Have you noticed how long nany elderly menand women 'eriaain active in public life these lays and still appear to retain Astonishing vitality, both pbysi- sal and mental? The reason, in a number of eases, may well be glandular tlentment, For .scientists the World Over Ate today experi- menting with what is thought to be an all-important source for renewing human vigour. While not the "Elixir of Life,' or the "Fountain of Youth," which man has sought for cen- turies, it does seem to fight off the penalties of advancing years in a most extraordinary way. The facts are, however, hard to prove because they depend so much on a lengthy passage of time, and also because few peo- ple like admitting that they have undergone a rejuvenating course! But there is no doubt that Dr. Paul Niehans, the Swiss expert who specializes in giving fresh gusto to wealthy patients, has had some phenomenal successes. And he is not alone . , Re- cently, he was invited to Mos- cow, where the Russians are also doing advanced work on the re- newal of human body cells to give virility. They believe that Dr. Serge Voronoff, who was scoffed at forty years ago, was on the right track when he an- nounced his monkey gland treat- ment to prolong human life, It is said that several of the world's leaders have visited Dr. Niehans in private when on offi- cial business in Switzerland. His comfortable clinic is set in beau- tiful grounds near Montreaux— overlooking Lake Geneva, Dr. Niehans has been his own guinea-pig, and is his own best advertisement. At eighty, he leeks about fifty-eight, tall, straight and brimful of energy, with a smiling, rubicund face. Steen blue eyes and grey hair and moustache. The pretty, blonde English girl, Coralie Marsh, from Rei- gate, Surrey; whom he married in 1923, is now in her late six- ties. but could easily pass as forty. For more than thirty years, Switzerland's Peter Pan has been pioneering in "cellular ther- apy." Although he also supplies dried hormones, he prefers to use living cells. For instance, a ewe is painless.. ly killed, the unborn lamb taken Mont its body and promptly dis- sected. Hormones are extracted from its still warm heart, brain, liver. glands, kidney, eyes and gall bladder. These are placed in separate jars containing a saline solution which keeps them alive. They ran then be injected into a patient according to his or her physical failing, with the idea of what Dr. Niehans calls "arrest- ing premature old age," "I try," he says, "to bring Wheat Do You Know About SOUTHEAST ASIA? STUNG TRENG • ussar CAMBODIA • KRATIE MILES fresh strength to the body by re- vitalizing the sex glands and make all the, parts struck by old age capable of functioning prop- erly once more," If a human gland isn't work- ing correctly, he injects cells from that particular gland of a healthy young or unborn ani- mal, The idea is that the new living cells - -, say, from the liver —• will combine or "home on" the human ones and stimulate them into full life, making the liver — in this instance — do its job effectively again, Thus, the cells of one slaught- ered animal may soon be circu- lating in the bloodstreams of some fifty sick or elderly peo- ple! But restoring degenerated hu- man organs to full health can prove an expensive business, costing anything tip to $1,000. Says the famous British author, Somerset Maugham, who is now eighty-eight and still go- ing strong: "1 owe my life to Niehans," The Duke of Sutherland, who is seventy-four, was another vis- itor to the Swiss clinic; and youthful -looking film and TV star Bob Cummings recently spent four days there. Other patients have included Gloria Swanson and the Hindu dancer, Ram Gopal, In 1968, Dr, Niehans treated Pope Pius XII, whose life has been despaired of. The Pope lived on for another four years, dying of a heart at- tack when he was eighty-two, It is believed that Dr, Konrad Adenauer, the "Iron Chancellor," who at eighty-six still rules West Germany, has had similar treat- ment, but using dehydrated or deep-frozen cells in tablet form, writes Basil Bailey in "Tit -Bits". In Great Britain, a recent law forbade the sale, without a doc- tor's certificate, of hormones — the substances produced in var- ious glands and which can now even be man-made — because the uncontrolled use of desiccat- ed cells, such as from the thy- roid gland, had led to some slim- ming fatalities. But insulin, one of the first hormones to be discovered, has, of course, proved of tremendous value in prolonging the life of diabetics. Even so, the science is still in its infancy and great care has to be exercised. Not long ago synthetic hormones were used 'to fatten cattle and it was feared that there was a danger to the public, A London pharmacist, whose firm sells a tonic still allowed on the open market because it is made up of a mixture of dried, whole glandular parts under an approved formula, tells me that men working in a factory pro- ducing female sex hormones ac- tually started changing their sex! He himself has fed thyroid cells to his goldfish. "They are now enormous," he declares. The formula for hs firm's per- mitted product includes: "cere- brin substance, bovine and ov- ine; prostrate gland, bovine; or- chidrie gland, bovine and ovine." In each case there is a propor- tion of dried and of "fresh" glands. In common with Dr. Niehans, the firm claims: "Advancing age is not measured by the years ... Age is a process of degeneration of the vital organs, which can be arrested by actually feeding them concentrated nourishment in the form of the essential vita- mins and gland products which they need." Work on living cells is being done in London by 'Dr, Alan Parkes and others at the Nation- al Institute for Medical Research, Mill Hill. Their aim is to store and pre- serve vital living tissues taken from people when they are young, and then to graft them back again when the same per- sons ersons are in the flagging forties! The best doctors in the world are Dr; Diet, Dr, Quiet, and lar. Merryman. Jonathan Swift, UNWINDING •--- Frustration room in this Chicago motel was de•,tgned to let keyed -up guests unwind after tense day. Anything can be thrown or broken -- from lamps to furni- ture --- to ease tensions that a guest might think he hos. IA LE, TAL 464 Andtiews, Fish, apart from a few canned varieties, are seldom associated with salads. Yet the combination of tender, freshly cooked fish, tangy dressing, and crisp salad vegetables is a delicious one, Escoffier, one of the world's great chefs, knew this and the home economists of Canada's De- partment of Fisheries say that their experimental cookery has convinced them of it. They offer the following helpful hints on preparing fish for use in salads: Cook and chill the fish as shortly before serving time as is convenient. Good ways to cook fish which you plan to serve cold are: ba- king in a covering of aluminum .foil, steaming, and poaching. Accent the delicate flavour of cooked, chilled fish by liberal use of salt, lemon juice, and fresh garden herbs, The following easy recipe points up the effectiveness of these techniques, MINT AND PARSLEY FISH SALAD 1 pound fish fillets, cooked and flaked teaspoon salt it teaspoon pepper 2 tablespoons lemon juice 2 tablespoons chopped mint 2 tablespoons chopped parsley Lettuce cap mayonnaise Cucumber slices Tomato wedges Flake fish, season with salt and pepper, and sprinkle with lemon juice. Add herbs, reserving 2 teaspoons of mixed parsley and mint for use as a garnish, Com- bine fish and herbs, Chill well. Line four Serving plates with crisp lettuce loaves. Mound equal portions of fish in the centre of each plate. Coat fish with may- onnaise and sprinkle with re- maining chopped herbs. Around the edge of each plate arrange cucumber slices and tomato wedges. Garnish with sprigs of parsley and mint, if desired. Makes 4 servings. Tomato aspic has long been a popular accompaniment to serve with cold fish and meat. Here is an attractive new two - layer molded salad which has as top layer, meaty, white halibut en- cased in clear lemon aspic, and as bottom layer, bright tomato aspic.. A refreshing buffet dish for a warm day, and one which is not high in calories! HALIBUT -TOMATO ASPIC Halibut Layer: 1 pound halibut, cooked 1 envelope unflavored gelatin cup cold water 1 cup boiling water 1 tablespoon sugar 14 teaspoon salt 3 tablespoons lemon juice 14 cup cooked or canned peas Tomato Aspic Layer: 4 cups tomato juice 34 cup chopped onion z/a. cup chopped celery leaves 1 teaspoon salt 2 small bay leaves 4 whole cloves 2 tablespoons unflavored gelatin 2 tablespoons lemon juice 1 cup finely chopped celery Halibut Layer: Cut halibut Into about 8 pieces, discarding any skin and bone. Soften gela- tin in cold water. Dissolve in boiling water. Add sugar, salt, and lemon juice. Pour half of mixture into a lightly -oiled, 2 - quart mold, Quick chill in freez- er or refrigerator until almost set, Place .halibut pieces and peas on jelly in an attractive de- sign and press in lightly. Chill until firm. Tomato Aspic Layer: Combine tomato juice, onion, celery leaves, salt, hay leaves and cloves. Sim- mer 5 minutes; strain. :Soften gelatin in cold water; dissolve in hot tomato mixture,. Add lemon juice, Chill until partially set. Fold in celery. Spoon over firm halibut layer. Chill until set. Unmold on serving platter. Dev- iled eggs on crisp lettuce snake a pleasing garnish, Makes 8 Serv- ings, TANGY TUNA TOSS-UPS A handsome, hearty, meal -in - a -bowl salad is very inviting this time of year, Teasingly crisp and cool, it makes a popular main dish for a lunch or supper on the porch. As starter inspiration, here are recipes for two salads featuring tasty tuna, "the chick- en of the sea". Both are new, distinctively different, and have been consumer tested. TUNA -TOMATO BOWL 2 cans (7 ounces each) tuna 1 cup diagonally sliced celery 3a cup chopped dill pickle 2 tomatoes cut in wedges Si cup dairy sour cream I tablespoon vinegar 1 tablespoon salad oil la teaspoon salt 1 teaspoon grated onion (optional) Crisp lettuce Drain tuna and break into fork -size chunks, Add celery, dill pickle, and tomato wedges. Make a dressing by combining sour cream, vinegar, salad oil, salt, and anion if desired. Mix well. Pour dressing over tuna mixture. Toss lightly. Turn into a salad bowl lined with crisp lettuce. Makes 6 servings. ro a * TUNA -BACON TOSS 1 can (7 ounces) tuna . 1 Itead lettuce 3 green onions, chopped 2 hard -cooked eggs, chopped 6 slices breakfast bacon 2 tablespoons vinegar Drain tuna and break into chunks. Tear lettuce in bite -size pieces bite salad bowl, Add tuna, onion, and eggs. Pan try bacon until crisp. Remove from pan and drain on absorbent paper. Add vinegar to fat in pan, Bring to boil. Pour over salad and toss lightly to mix, Crumble bacon over top of salad, Serve imme- diately, Makes 4 servings. a x A fancy garnish adds to the enjoyment of many foods. Fish fillets, for example, acquire easy elegance when suavely sauced and garnished with succulent, seedless green grapes, In. France, where this combination origin- ated, it is called Fillets Veron- ique. Though extolled by gour- mets, Fillets Veronique is an easy dish to make. FILLETS VERON1QUE 1 pound fish fillets 3a cup chopped onion 2 tablespoons melted butter 't Is pn S!s teateasspoonoo pepsaltper h( cup cold water 1 teaspoon lepton juice 1 tablespoon butter, melted 2 teaspoons flour Si cup table cream 1 cup seedless green grapes Separate fish fillets, If large, cut into four, serving -size por- tions. Using a large frying pan, cook onion in melted butter un- til tender, Lay fillets on top of sauteed onion and sprinkle with salt and pepper. Combine water and lemon juice; pour around fish. Cover pan with a circle of waxed paper cut to size and hav- ing a small hole cut in the centre of it. Heal. fish to simmering temperature, reduce heat, and poach gently for 5 to 10 minutes, or until fish will flake easily on testing with a fork. Meanwhile, in a small saucepan blend 1 _ tablespoon of melted butter and the flour. Add cream; cook and stir until smooth and thickened. Remove fish to a heated serving platter and keep warm. Cover grapes with boiling water and let stand for several minutes to heat thoroughly. Stir thick sauce into poaching liquid left in fry- ing pan. Cook and stir until mixture is well blended. Spoon sauce over fish and garnish with heated grapes which have been drained thoroughly, Makes 4 servings. "Men can't keep secrets any better than women," said a w our an broadcaster recently. True, and the secret a man finis hardest to keep Is his opinion of himself. How TQ Make Kids Eat What They Don't Like As any parent knows, no con- servatism is so immovable as that of the small child who has convinced himself that the only foods fit for consumption are tuna fish, hamburger, and pea- nut butter and jelly sandwiches, In the current School Manage- ment magazine, Richard Flam- Bert who -pis to the dietitian what .Ann Landers is to the love- lorn — confronts this problem: "Question: Last month I in- troduced some new foods on our school menu. They didn't ge over too well, Can you tell me how to introduce new foods so that they will be accepted? "Answer: I suggest that new foods be introduced by gradual- ly changing the old food. For example, children bke spaghetti and meat balls. The school has a surplus of cheese. On one oc- casion serve spaghetti and moat balls, then macaroni and meat balls, then macaroni and meat sauce, and finally macaroni and cheese, It might be that same of the food you introduce will, under no circumstances, be acceptable to the children. Try a variation of appearance and taste . This can be achieved by adding touch- es of red or green, such as sliced beets, parsley, watercress, or peas, Children are especially impressed with reel or brown in food colors." What happens when children are color-blind the colunmisi didn't say. ti. I should like to know the proper approach to a friend who insists upon blotting her lips on - my best linen napkins when din- ing in my home. This leaves a hard -to -remove red imprint on the material? A. You can hardly speak to her about it. But in the future furnish paper napkins (there are any number of attractive designs on the market), or get busy immediately after the meal with some lipstick remover. Obey the traffic signs — they are placed there for YOUR SAFETY. ISSUE 34 — 1962 Checkpoint Charlie ---zigzag hole in wall. Just a little over one year ago — August 13, 1961 — the Com- munists began to erect the wall which today splits Berlin into Soviet -held and free -West areas. • Stung by the exodus of more than two million East Germans fleeing Soviet repression between 1953 and 1961, East Berlin Com- munist boss Walter Ulbricht be- gan a barrier to plug the stream of refugees to the West. During the first year of its existence, the barbed wire -topped concrete block partition came to symbol- ize brutal repression of freedom, earning the tag of "wall of shame." a The wal lis built with a thoroughness and ingenuity characteristic of German work- manship, First, there is the Y- shaped barbed wire barrier atop the masonry. Next is a strip of open ground fenced in with an- other barbed wire maze. This is the infamous "death strip," Any unauthorized persons sighted in this area are summarily shot by East German Vopos (People's Police). House windows fronting wall are bricked up. "Wall of shame" snakes way post Ramous Brandenbur Gate,