Basic HTML Version
32
The
PLAIN TRUTH
Marcb 1971
children to watch. Set the example by cutting clown on TV
watching yourself. Be selective as to
which
programs you
watch. Construct ive and moraUy acccptable TV programs are
better for you and your chil dren than promiscuity and
violence.
•
Elderly Bilked of Billions
Billions of dollars a year are spent - sc¡uandercd -
on frauds and guack schemes. Frauds perpetrated against the
elderly are the cruelest kind of hoax. Our older citizens have
less money to spend for necessities, less education with which
to protect themselves, and a greater need for qualified service
than any other group in our society.
In 1969, 400 million dollars were bilked from our
pain-racked elderly, buying only empty promises for arthritis
cures.
lt
is not a laughing matter when hundreds and thou–
sands of blind and invalid elderly are sold hearing aids that
do not work.
But, it doesn't stop there! "Con artists" and "confidence
men" are out to take the paltry few dimes and dollars the
elderly have left, in any way they can.
If an elderly person has any suspicion of bcing
defrauded, he should immediately get in touch with local
civil authorities. Thc Social Security Administration operates
contact stations throughout the United States to handle and
investigate complaints.
•
Eat Whole Grains
Want more of the essential elcments necessary for
maintaining good health? Then buy and eat whole grain
products - whole grain cereals and flour!
Here's why.
Whole grain contains many vital food elements - in a
perfectly balanced proportion - that your body rec¡uires for
maintaining good health! And most of these original nutri–
ents are lost when the grain is milled and made into white
flour and prepared cereal. These consist primarily of just
the inner part of the kernel which is mainly starch. Also,
potentially harmful additives are sometimes used in prepara–
tion of these "foodless foods."
Take these steps to obtain whole grain products:
Check with a local mili, market or health food store for
chemically untreated whole grain and whole grain Rour if
you don't live in a grain-producing aren. Ask them to arder
whole grain products if they don't carry them. For your
heal th and the health of your family, any small amount of
.trouble that it may take in order to obtain whole grain
products will be well worth it.
You can also grind your whole grain with an inexpen–
sive small hand mili or electric miiJ. Sorne models can be
adjusted to make cereal as well as fine or coarse flour.
If
whole hard wheat flour makes products too coarse to 5uit
your taste, an excellent fiour- suitable for maki ng light
fluffy pancakes - can
be
made by mixing whole hard wheat
flour, pastry whole wheat
Rour
and whole rice fiour.
Be sure to read the scction on how to obtain and
prepare whole grains in our free reprint, "Eat Right to Be
Healthy." Jt is free upon request.
•
Cooking Vegetables
Without realizing it, the average homemaker, untrained
in nut rition, destroys and loses a large amount of mineral and
vitamin nutrients in vegetables befare she serves them. Ouring
the cooking process, as much as 50 to
90%
of vitamin C
alooe often goes up in steam, dissolves in water and/or is
later poured clown the drain. Also, vitamins and minerals
are lost when vegetables are allowed to stand in bright light,
stored at room temperature or soaked in wate r.
These important minerals and vitamins should and can
be
retained.
The JeCI'et
iJ
i11
the rooking.
To insure preservation of these elements, follow these
vegetable cooking suggestions:
STEAM
cooK -
don't boil the vegetables covered by
water. Use pots with dose-fitting lids. As a rule of thumb,
a light-weight pot needs more water than a heavy one. Add
generally just
lj,¡
to
Y2
inch of water, depending on how
long the vegetable needs to cook. Cover the pot and bring
the water to a simmer befare adding the vegetable. Next,
add the prepared vegetable all at once. Heat until the water
begins to form steam. But don't bring it to a fast boil.
This destroys nutrients.
Once the water begins simmering again
after you
add the vegetables - adjust the heat so that the water
bubbles gently. Always keep in mind that
lengthy
cooking,
even at a low temperature, is just as bad as boiling. More
vitamins survive a SHORT cooking time, even though the
temperature is near boiling.
AODITIONAL COOKING TIPS - T ime and needed nutrition
are saved when vegetables such as potatoes are cooked
unpeeled.
- Vegetable juices or broth usually contain a large
amount of vitamins and minerals and should be saved and
used in soups, stews, etc. They have the added advantage of
being very easily digested.
- Strong flavors in cabbage, cauliflower and brussels
sprouts develop when these vegetables are overcooked.
- Salt should be added to the vegetable AFTER cooking,
because salt draws out moisture which contains vitamins and
minera ls unless the vegetable is covered by water.
- And frozen vegetables should not be thawed before
cooking since vitamin C deteriorates as soon as thawing
begins.
Other vegetable cooking methods indude using the
double boiler, simmering in milk, sauteing and baking. These
are explained fully in our free reprint, "How to Cook
Vegetables" sent free of charge upon request.