April 4, 2013
WHAT WOULD you say if I told you that you could profoundly cut your risk for cardiovascular disease, diabetes and cancer? Significantly decrease your risk for Alzheimer's disease, too? And, better yet, that you could do all this without spending a single dime? Impossible, right? Wrong. All that and more may be possible simply by following the sage advice of Dr. Michael Mosley, a British medical journalist and co-author of The FastDiet: Lose Weight, Stay Healthy, and Live Longer with the Simple Secret of Intermittent Fasting . The "Fast Diet" is all the rage in Britain and could take flight here as well.
July 10, 2012 |
Q: For the last two months, I have been taking a green coffee bean extract recommended by Dr. Oz on his show. So far, I've lost 10 pounds without even trying. What's your opinion of it? A: Generally, if something seems too good to be true, it probably is. But this stuff may actually work. Excitement about the weight-loss magic of green coffee bean extract began this year, after a "randomized, double-blind, placebo-controlled, linear dose, crossover University of Scranton study.
July 27, 2000 |
Betty Dudas is 81 years old, and she's covered in powdered sugar. She scratches at her skin, because the sugary coat makes her itch. As she wipes her hands on her blue apron, she leaves a trail of white. She looks down and flicks away the sticky stuff under her fingernails. It's hard to tell where her gray hair ends and the sugar begins. That's what happens when you powder more than 70,000 doughnuts in six days for the Kimberton Community Fair, where the Firemen's Auxiliary is churning out doughnuts as if they were dollar bills.
July 29, 2004
Announcements of new medical findings or miracle drugs often leave us fighting bouts of skepticism. Seems something deemed healthy for us one day becomes the bane of our existence the next. Which brings us to caffeine and diabetes. Researchers at the Department of Psychiatry and Behavioral Sciences at Duke University Medical Center this week said having caffeine with meals has a negative effect on the blood sugar and insulin levels of Type 2 diabetics. In a country with an estimated 17 million Type 2 diabetics you might think this is big news.
February 15, 1987 |
Call it the disorder of the decade. You've certainly read about it. You've probably discussed it with friends. And chances are, amid the hoopla, you have wondered if you, too, have hypoglycemia. Why the hype about hypoglycemia? Because it has become a catch-all diagnosis for myriad problems related to low blood sugar. For the last decade, the public has been deluged with reports listing the symptoms associated with the condition. Before you could say, "Get me to a doctor, quick," plenty of people who occasionally felt even the slightest sign of dizziness, nausea or fatigue were convinced that they were victims of hypoglycemia.
February 16, 2010 |
Come the holidays, Walter Deuschle would carve an ice sculpture or make a gingerbread house. For special occasions, he might create an elaborate centerpiece or table decoration. But for most of his career as a chef, food-service supervisor, and later general manager at such local country clubs as Ashbourne, Whitemarsh, and Huntingdon Valley, Mr. D, as he was known, let his creative and artistic abilities lie fallow, devoting himself instead to pleasing the palates of diners and serving the needs of club members.
February 18, 1987 |
Sweet-and-sour sauces are popular in many cuisines. Unfortunately for waistline-watchers, the "sweet" part of the sauce usually derives from empty-caloried sugar or syrups. Health-food aficionados who substitute honey or molasses for the sugar aren't really saving any calories; these sweets are simply other kinds of refined carbohydrate. A better idea is to use fruit as part of the sweet-and-sour sauce - no sugar needed. Not only do you get natural sweetness, fruit comes "packaged" by Mother Nature with natural fiber - appetite-satisfying bulk - that can help thicken the sauce without adding refined flour or cornstarch.
December 13, 2000 |
What: Splenda No Calorie Sweetener Maker: McNeil Specialty Products Co. Where: Supermarkets nationwide and at www.splenda.com Size: 1.9 ounces (55 grams), equivalent to 1 pound of sugar Price: $2.59-$2.99 Splenda is branded sucralose, a modified form of sucrose or table sugar. In use in Europe and Canada since 1991, it received FDA approval as a food ingredient here in 1998. The molecular structure is changed to keep the body from absorbing it as a carbohydrate, creating a product that can be labeled no-calorie and no-carbohydrate.
May 8, 1991 |
Dear Polly: Please let me know what the ingredient is that's added to sugar to make powdered sugar? - Alice You can easily make your own powdered sugar at home by whirling regular white sugar in a blender or food processor (the food processor works best) until it is fine and powdery. It becomes even more like the commercial powdered sugar when you add 1 1/2 teaspoons cornstarch to each cup of granulated sugar before processing it. Store the homemade powdered sugar in an airtight covered container.
December 17, 2009 |
There's no more apt ingredient for December than confectioners' sugar, the sweetener that, like snow, transforms whatever it touches - be that lightly or in heaps. Its wintry aesthetics and seemingly magical properties make it symbolic of the small joys of Christmas and all manner of year-end celebrations. It is impossibly white, more so than freshly fallen snow or an angel's wing. It is so silky and light that if a baker isn't careful shoveling it into a mixing bowl, tiny blizzards cloud the kitchen.