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Lewes, Delaware
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July 28, 2000     Cape Gazette
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July 28, 2000
 

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CAPE GAZETTE, Friday, July 28 - Aug. 3, 2000.6'I Delaware's Department of Agriculture to weigh in on high protein diets Bacon and eggs for breakfast. Cheeseburgers for lunch. A juicy steak or a heaping plate of ribs for dinner. To some, this sounds like a di- eter's dream. But it may be more like a nutritional nightmare, said Dr. Sue Snider, Cooperative Ex- tension food and nutrition special- ist at the University of Delaware; According to the latest U.S. De- partment of Agriculture dietary guidelines, said Snider, the best known way to control weight is by regular exercise and eating a balanced diet that also includes fruits, vegetables and whole grains. U.S. Secretary of Agricul- ture Dan Glickman announced last week that the USDA will study the effectiveness as well as the possible detrimental conse- quences of the high-protein, low- carbohydrate diet-that is all the rage again, enjoying a popularity last seen in the 1970s. Summer Devotees of these high-protein regimes say they lose weight quickly and don't get hungry in the process. What's not to like? Plenty, Snider said. For starters, much of the initial Weight loss on these diets is often water loss. "When you restrict carbohy- drates, you burn glycogen, a quick energy supply in your liver," Snider said. "As you burn glyco- gen, a lot of water is excreted. So the scale goes down, but you may have simply lost water." While it's true that many people don't have hunger pangs while on high-protein, low-carbohydrate diets, the nutrition specialist said suppressed appetite can be a sign of ketosis, a condition that can have other, unpleasant conse- quences. Ketosis occurs when car- bohydrates are not available to the body for energy. Substances called ketones build up in the acidic. "If you notice bad breath, nau- sea, irritability or disorientation while following a low-carb diet, blame it on ketosis," Snider said. "More serious side effects include muscle breakdown, dehydration, headaches, light-headedness and potential kidney problems." Bu.t that's not all that's wrong with high-protein regimes. With most of these diet plans, you're getting too much cholesterol and saturated fat, which increases your risk of heart disease and can- cer. While protein is an essential component of a healthy diet, one can definitely get too much of a good thing. "Excessive protein may leach calcium from the bones, increas- ing one's risk of osteoporosis," Snider said. There's also plenty of things the body is not getting with a high-protein, Iow-carbohy- blood, causing it to become drate diet, such as adequate &--'-ream-"es unde-"--r hot'-'--water-'--bee--ore cuttin'''" Place pie in refrigerator the each piece of pie. To make sure morning of your dinner. (Pie can ice cubes do not dilute your iced Continued from page 66 LEMONY-LIME PIE 1 or more Mrs. Smith's Cookies also be kept in freezer until serv- ing for a firm and crunchy ice- cream texture.) Serve with coffee - either iced or hot. (Serving tips: For best results, run your knife coffee too much, make the coffee double-strength). Courtesy of ARA Content, www.aracontent.com, e-mail: in- fo @ aracontent, com Wine Continued from page 66 al styles. Originally, they were la- beled by grape variety - sercial (dry), sweet, Verdelho, Rainwater, Boal and Malmsey and range from dry to very sweet. Regard- less of the degree of sweetness, they all share a similar taste pro- file. They are pungent and tangy due to the volcanic soil. They have good acidity so even the sweeter grades are in balance. Probably the most notable flavor is that of a burnt caramel associat- ed with the topping on a cr6me caramel. This last character is im parted by the special way the wine is made. Wine merchants in the early 1800s noticed that the trip through the heat of the tropics actually en- hanced the fortified wines, They began to bake the wine in estufas - hot rooms - to initiate the natural effect they had observed. Today, this is done by heating the wine to 120 F in glass-lined tanks for a minimum of three months. The wines are then placed in barrels to age for at least three years, to be labeled Reserva, five years, and Reserva Speciale, for which a minimum of 10 years is necessary. As with most good things, Madiera ran its course. It was ab- breviated most likely by infesta- tions. In the 1850s, the vineyards were damaged by a mildew named oidium and then in the 1870s, phylloxera struck. This last disease devastated the European wine industry and was resolved by grafting to American root. stock...but that's another story. .At this juncture, the growers made a major error. Instead of grafting each grape varietal, they decided to switch to Tinta Negra Mole, a very prolific variety of grae. The labeling had to do with style over substance at this point. Fortunately, in 1986, Portugal joined the Common Market whose rules required them to have at least 85 percent of the grapes named in the blend. Eves more re- cently, new laws have been estab- lished where they must be entirely from the vintage and variety listed and must be aged a minimum of 20 years in the cask, plus two years in the bottle. The growers and shippers hope that this strin- gent labeling will help to restore Madiera's reputation. As to choosing a brand, you need to be aware that all of the problems listed above caused a se- rious consolidation in this indus- try. All of the major names which I will list are produced and bottled by Madiera Wine Company. They are Blandy's, Cossart Gordon, Leacock Rutherford and Miles and Welsh Brothers. Wines pre 1850 are still available, although very expensive. Madiera from this era generally seems indestructible and still continues to improve. Some dated wines from the in- tervening period will have the word "solera" on the label. These have been refreshed with younger vintages and may or may not have any relationship to the listed vin- tage. The modem age is still in its infancy and is really difficult to assay. I can say with authority that a Boal or Malmsey enhances many desserts, especially cus- tards, and those that are caramel- based. Would I recommend cellaring these wines? Sorry, I just can't make the call. Mr. Broadbent is an 'authority' in this area. I personal- ly have disagreed with many of his assessments of other wines in the past, so I have trouble recom- mending his taste. As I have re- peated, taste is individual and there is really no agreement but a broad range. In short, you'll have to find your own guru or trust your taste buds. FARM" & Orchard 55 Acres Of Pick-Your-Own-Fruit (SWEET & JUICY) PEACHES 65/1b. GIANT THORNLESS BLACKBERRIES $1.85/qt. 10% Senior Discount On U-Pick Fruit READY PICKED AVAILABLE Open 7 days a week 7:00 AM - 7:00 PM LEWESAFIEHOBOTH: West on Fit. 24/'30 thru Milleboro. Cross PC 113. STRAIGHT 6 miles to Rt. 26. L, 1 mile to Blueberry Ln. and R, 1 mile Io farm. BETHANY: RL 26W to St. GeoKjo Church. Strai to Ratlo. Fomow signs to F 113 & Bluebey Ln. Croes RL 113, 5 rm'les to lann. FENWICK: W.on Rt.54 io Rt 113.N to , t on Blueberry Ln, 5 mles to fan'n. Call in advance for picked fruit or field condftions 302-238-7776 Frankford, Del. amounts of fiber and of many es- "There's no magic bullet," sential vitamins, minerals, antiox- Snider said. "Varied balanced idants and phytochemicals, meals at a reduced calorie level, So what's the answer for those combined with exercise, is the looking to lose weight? key to healthy results." mm Hottest New Taste On The Avenue. HOT DOGS dr: SUBS :: DRINKS : SPECIALS 162 Rehoboth Avenue Next to TCBY * 745-4326 I , LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware I..,,eStl Backfin I I r" Crab Meat I I $15.99 ,b. I I -- While supplies last -- I Open HACCP/FDA Certified Retail & Wholesale All Year! Sun. 11- 7 Mort.- Thurs 11- 7 Fri. & Sat. 10- 8 644-0708 West's Produce Route 16 1/4 Mile East of Route 684-3085 -Pi00k Blackberries re ady plus other in-season fruits G" vegetables OPEN 8 to 6 yOU'I00 hungry only. the original will do. 227-SUBS (78-27) . One at Lighthouse Plaza (Behind Mill Outlet) Rehoboth