The Los Angeles Times from Los Angeles, California • 122

FOOD AND YOUR HEALTH Part Oct. 30, 1 969 flngtlf Omtg 1 1 jm mm nr-: i 1 1 in wr ww.mf rati i i if' There's No Easy Answer to Question of Overweight If one eat or buy to obtain them? i Answer Fat whether it is body fat or food fat, is broken down or metabolized by a complicated series of many chemical rections carried out largely by enzymes in the tissue cells of the body. These reactions are not accelerated or retarded by the foods we eat or the amounts of enzymes that may. be in the foods. The same general comments apply to the metabolism of proteins and, carbohydrates.

Q. Is it healthy to use salt to an extreme? My husband covers his food with salt until it is almost, white. He says he has been doing this since he was a child. How harmful is this? Is it bad for the stomach? A. In my opinion, salting of food, particularly excessive salting, i3 a poor health habit.

Some medical scientists believe that excessive salt favors the development of high blood pressure. This has been shown to be the case in some animal studies, and there are indications that the same may hold for man. It is well established that certain types of high blood pressure are successfully treated by a drastic reduction in salt intake. Excessive salt has no effect on the stomach. yet their muscle mass decreases and fat takes its place as they become less active, so they actually may be fatter, yet not weigh any more.

Alas, this is not the whole story for most of us. Most American adults put on so much extra: fat as they go through life that they gain weight as they grow older and end up both fat and heavy. Probably by now you've guessed the correct answer to the last question: Isn't most excess weight-just water? No, it isn't. Most excess weight is extra fat. Some of the excess weight may be due to extra large amounts of bone and -muscle tissue, but even then it is usually interlarded (pardon the pun) with extra fat as well.

The notion that extra weight is water probably comes from the fact that people with certain diseases sometimes retain excessive amounts of fluid in their bodies. This condition is known as edema, and it can cause large gains in weight. However, edema is rarely present in the type of overweight we see so much of among otherwise healthy people in this country. These are the basic facts on the anatomy of obesity. Fat Broken'' Down by Series of Reactions Question What chemicals cause the breakdown of body' fat and what can i I I 1 i -v 'i I I i Si 4 1 A Excess fatness just seems to go with certain body types more often than it does with others.

Let's look at the second Can a person be overweight by 50 pounds just because he's big-boned? This question has practical importance since many middle-aged ex-athletes often say that they're not fat. They are just heavy because of their sturdy, builds and big bones. Although it hurts their pride, we have to tell them this isn't true. There certainly is some leeway in best weights for health which are due to variations in frame or build, but they rarely range more than 25 pounds from the average for all people of a particular height. Any person who is heavier than this is almost always too fat.

The mention of middle-aged people in to mind the third question: Can you put on extra fat without gaining weight? This may surprise you, but the answer is yes! Many people do this as they grow older. Their weight changes very little BY F.J. STARE, MD Diwtnnnt af Nutrition Harvard University Many women are frequently asking: Aren't heavy people just fat thin people? Can a person be 50 pounds overweight just because he's big-framed? Can you put on extra fat without gaining weight? Isn't more excess weight just extra water in the body These are just a few of the hundreds of questions people concerned about overweight ask physicians and nutritionists every day. Researchers have spent many years studying obese and normal-weight people to find the similarities and differences between their bodies, and a lot still needs to be done to answer all the questions completely. Much of what we know now about obesity has recently been summarized in to understand language by one of the members of Harvard's Department of Nutrition, Dr.

Jean Mayer, in his book called "Overweight: Causes, Cost and Control." Take the first question above. Most people think nnr" I DINNERTIME Gino Conforti pours wine for his wife, who hos prepared JDanish specialties including, in foreground, duck stuffed with prunes end apples. Times photo by Judd Gunderson Mi ls. Gino Conforti Brings Danish Touch to Her Table W7 nrn D) hZAMJVJ A nnr3 Uuv Rarn JJo Dr. Stare that overweight individuals are built just like thin people but simply -enveloped in fat.

They aren't. People who are obese are usually larger in their bone and muscle structure as well as in their body burden of fat. Thus, their overweight on the scales is not all due to excess fatness; some of it comes from their larger bones and muscles as well. Mir 1 TJaMraar I IN Plasticpouch and hanger jnstalls in seconds. Fits anysize toiletiank Economical, lasts up to 2months.

This time she was not featuring a smorgasbord. The menu was to begin with an open-faced sandwich of salmon and egg and proceed to roast duck stuffed with prunes and apples and accompanied by red cabbage, peas and dilled potatoes. For dessert she had scooped out a wedge of watermelon and lined it with pineapple chunks and melon balls impaled on picks. Mrs. Conforti makes the sandwiches by spreading slices of limpa bread heavily with butter.

Three paper thin slices of smoked salmon cover each slice of bread. And the salmon is topped with a mound of eggs which have been beaten with a little heavy cream, scrambled until fluffy and cooled to room temperature. A sprinkle of dill garnishes the eggs. The duck is packed with apples and prunes and basted with orange juice while roasting. Mrs.

Conforti boils her potatoes with dill and serves them sprinkled with more dill. And her red cabbage features a shortcut method. She buys ready-cooked cabbage in jars, then cooks it again with, sugar, currant jelly and red wine. "Danes cook a great deal with sugar," she said. "I add sugar to creamed spinach, serve currant jelly with beef and make my Cooking at Home on Way Out? Home cooking may be a lost art in a according to an agricultural ecpnomist from UC At a UCLA extension seminar, Eric Thor predicted that by 1980 the average American housewife will devote little effort to the cooking and preparation of, foods.

The trend toward instant foods is irreversible, he said. Among changes which he expects are the disappearance, of meat from supermarkets. The trend toward instant foods, he said, stems both from consumer demands and from consolidation and integration in the food industry. As one example, he said the fresh vegetable market will eventually be controlled by a few large firms and that all phases from growing to retailing of vegetables will be handled by single companies. Dr.

Thor spoke at the Sixth California Clergy Economic Education Seminar cosponsored by the UCLA graduate school of business administration and held at Lake BY BARBARA HANSEN Timtf Staff Writir 7 "I never thought would take me away ifirom Italian food," said Gino Conforti. But something did. She vas Hanne-Marie Ravn, Iballerina with the Royal Danish Ballet and equally Ion. her toes with Danish icookery. fe ln the two years of their icSarriage, Conforti ha? fcome to appreciate the taste and variety of Da-ijtiish dishes.

"There is a Isameness to Italian Cook-ng which I hadn't rea-llized," he said. But the pull of the old is strong, and occasionally Conforti reverts, tfhen I need my soul iTqod, then I cook Italian," he said. The Confortis are a show Easiness pair. He is portraying King Ferdinand in was the original Hddler in "Fiddler on the Hoof" and played the Barber in the original produc-tto of "Man of La Mancha." I The Confortis met at the opening of "Man of La Mancha" at the Ahmanson here and were imarried four months later. Mrs.

Conforti has now yetired. "I decided I would lather make a nice home," she said. "I really enjoy it. jgr; Danish Utensils vMost of her growing up time was spent at the theater, and none in the kitchen. "I was exposed to Sensational food at home, but I was never exposed to how it was done," she said.

Then she acquired her own apartment in Copenhagen and taught herself to cook "with the help of calling mother," Although her home is now in Brentwood, she cooks with Danish utensils, her spices are in containers marked in Danish and a Danish cookbook stands in the kitchen. But she works primarily by feel and taste, not by recipe. Mrs. Conforti's dinner productions include smor-gasbords which may take three days to prepare and include as many as 3i They are staged as carefully as the shows in which she appeared. "First in importance to rSe is the decoration of the table, next the combination, design and placement the food," she said.

"If ou are a good cook, the taste comes automatically." The work which she puts into the table means more than showmanship to her husband. "I can only talk about it in terms of. We, warmth and cai--jlng," he Raid. mc uiuic wan iui a I party that night with a red tablecloth and napkins, Danish china and flatware and Italian silver wine- classes tribute to my husband," Mrs. Conforti 'laid gravy by blending meat juices with sugar, garlic salt, pepper and cream." She also makes a sweet dish of bacon and apples and stuffs pork tenderloin with apples and prunes in the manner of the duck.

Here are her recipes. ANDESTiSG MED AEBLER SVEDSKER (Duckling with Prunes and Apples) 1 4-to 5-lb. duckling Coarse salt 3 apples, peeled and coarsely chopped 1 1-lb. 9-oz. jar prunes, drained 12 orange Rub inside of duck with a handful of coarse salt.

Combine apples and prunes and stuff duck with as much of mixture as possible. Sew up cavity. Place duck breast down in a roasting pan and roast at 325 deg. 2 12 hr. or until tender.

After 10 squeeze juice of orange over duck and baste every 10 to 15 min. Makes 3 to 4 servings. RODKAAL (Red Cabbage) 3 Mb. jars sweet-sour red cabbage 6 tbsp. sugar 2 tsp.

currant jelly 1 12 cups dry red wine Turn cabbage into a saucepan and add sugar, jelly and wine. Simmer, stirring occasionally, until cabbage is mushy. Makes about 8 servings. MORBRADBOF MED AEBLER OG FLAESK (Stuffed Pork Tenderloin) 2 pork tenderloins Salt, pepper. Garlic salt 2 apples, peeled and diced 4 or 5 cooked prunes," diced 1 Butter 2 tbsp.

flour 14 cup water Make a slit along Ride of each tenderloin but do not cut through. Rub meat generously with salt, pepper and garlic salt. Com-b i apples and prunes. Fill tenderloins with fruit mixture and tie securely. Brown meat in butter in a Cooking pot, add water to cover and simmer 40 min.

Blend flour and water and stir into gravy to thicken. Serve with tiny boiled potatoes dipped in minced parsley. Makes 4 servings. AEBLEFL AESK (Pork and Apples) 1 lb. bacon 4 large apples, peeled and coarsely chopped 23 cup sugar, about i Cut' bacon into 12-in.

squares before cooking. Cook until brown, remove from drippings and keep hot. Add apples to drippings and fry until soft. Stir in sugar. Add bacon to apple mixture, stir and cook a few moments.

Drain mixture and serve hot as a side dish or cold on rye bread as an open-faced sandwich. Makes about 6 Softens water, helps prevent rust and rings from forming. Harmless to skin; pets and septic.tanks. 5.o msk LEAVES WATER CLEAN, FRESH BLUE 5 OZ. NET WT.

for Mall P.O. for Wnnn Vrtl I A hit tj Pip Mr. this list any chua mad "1 Daalen At our agant, accept coupon on the purchasa of "Tha Word." Knomirk, Inc. will re-deem aich coupon you 10 accept Take this coupon to your store now. WORTH 10 when you buy 'The Last Word." Offer limited to one coupon per package.

i i 10c Dlui 30 handlini chacae. thlt coupon to Knnmark, Box 402, Clandala, Calif. 91209. rtdomotlon. This offer void in Now an even better buy because of this special introductory offer.

yTV itata or locality prohibiting licanslng, or regulating these Cash valua 120 cent. Tha consumer must pay any tales tax Included. Fraud clause Any other application of this coupon constitute fraud. Invoice proving pur. within tha last HO day of lufllclent (lock to cover coupons presented for redemption mut ba available upon raqueit.

Knomatk, Inc. iy a nETTCB "TUP I CT TOILET BOWL CLEARER AT ANY PRICE..