Detroit Free Press from Detroit, Michigan • Page 35

INSIDE: BUSINESS GM Chairman Roger Smith makes some positive predictions, Page 12C. Wednesday, Sept. 28, 1988 SECTION HeartSmart, Page 2 Wine, Page 3 Classified ads, Pages 4-1 1 Call Food: 222-6549 Dclroit 4ffrcc SPrcss 5 i i 1 1 i Fill up faster on high-fiber diet The more fiber your diet contains, the fewer calories you're likely to consume. Fiber itself yields few, if any, calories, and many fibrous foods, especially fruits and vegetables, are themselves low in calories. Also, because it absorbs water as it passes through your digestive tract, fiber is filling and you're more likely to feel satisfied by a high-fiber meal before you've overstepped your calorie quota.

One of the most encouraging findings about dietary fiber is the ability of some types of fiber to lower cholesterol levels in the blood. It is not known whether this, in turn, will reduce the risk of heart disease, but in countries where the diet contains a lot of fiber and little fat, rates of heart disease are lower than in the United States. Here, though, is where the type of fiber consumed is especially important. Bran, which is more than 90 percent cellulose, has no beneficial effect on cholesterol levels. But pectins (found in most fruits), guar gum (found in beans) and the fiber in rolled oats and carrots can bring about a lowering of cholesterol.

Next: Some Do's and Don'ts About Fiber Excerpted from "Jane Brody's Nutrition Book, by Jane E. Brody (W.W. Norton $12.95 softcover). DIGEST THIS Grapefruit alert Florida grapefruit will begin showing up in supermarkets sometime next month, but some environmental groups say consumers should shun the fruit because it may contain lead arsenate, a lead compound that can cause brain damage, and arsenic, which can cause cancer. Growers and federal regulators sav thev do not believe that the 1 At v1'1 ly wnporirr-.

1 1 it w.wnfciwr'iiii)i''rtf n.wjm PHOTO ILLUSTRATION BY STEVEN R. NICKERSONDetroit Free Press SIT-DOWN DINERS BY JOHN TANASYCHUK Free Press Food Writer ust when the TV reruns got so boring that life with less of the little screen seemed like a real possibility, along came the Olympics and Bryant Gumbel's 18 suits and 40-odd ties. Then they hit with the presidential debate, and now the strike-delayed fall season is just around the corner. So who has time for cooking? Even for those whose food preparation time is limited to commercial breaks, there can be a lot more to life than Twinkies and beer. In an attempt to raise the level of La-Z-Boy gastronomies beyond such specialites de la maison as catsup sandwiches, bagfuls of arranged in Expressionistic collages, and Nestle's Quik spooned from the can, three armchair authors have given us "The Official Couch Potato Cookbook" (Warner Books, The book acknowledges the seriousness of television inertia by providing recipes that won't keep you from the set.

It was their hope to provide healthy alternatives to Cool Ranch Doritos and bring dignity to sofa tubers. Substance penetrates the grapefruit Jn amounts that are harmful. Although the federal government tor decades nas allowed growers to spray their trees with lead arsenate to hasten the ripening of the fruit, the Its prime time for a cookbook directed at all of you tube-tested couch potatoes "We wanted to reduce guilt," says Jason Shul-man, who brought together the three co-authors. "It's not a handicap to watch TV. People who like to watch television but are afraid to admit it are the kind of people who work hard all day and want to relax at night." Adds co-author Melanie Corey: "It's a book that we wrote without malice.

It's a book about how people live." Shulman says the recipes aren't "upscale sun-dried tomatoes and anchovies," but the book does include recipes for more than dips and finger foods. They dutifully honor the baked potato with four different See COUCH, Page 2C Quick couch potato recipes, Page 2C. practice came to public attention only this year, when the National Coalition Against the Misuse of Pesticides learned about the substance when it obtained an internal memo from the Environmental Protection Agency. Florida growers spray only a certain number of their trees enough to allow them to sell some fruit early in the fall, before most grapefruit has ripened naturally. No other fruits are treated with the substance.

Barbecue indoors Die-hard barbecuers will soon be sweeping snow from their grills. But you can keep summer's flame-broiled taste in kitchen cooking by using barbecue flavorings, say makers of Liquid Smoke (Richard Colgin Mesquite Liquid Smoke (Bernard Food Industries) and Wright's Natural Hickory Seasoning (Nabisco). If barbecuing adds a slight cancer risk to foods, what about pouring on bottled smoke? It's safer than grilling, says Sandra Andrews, PhD, assistant professor in Michigan State University's Food Science and Human Nutrition Department. The carcinogens produced by combustion and barbecuing are 90 to 99 percent removed during the manufacture of liquid smoke seasonings, says Andrews, who recently completed a review of health studies on the products. I All sweetness and light wrapped in fib dough BY MOLLY ABRAHAM Free Press Staff Writer TO hile Riad Shatila was getting his Dearborn bakery established eight years ago, he did almost everything himself.

Understandably, he thought he deserved at least one day off. So he Shop talk or shredded filo with similar embellishments, tends to make them look alike. Yet textures and flavors vary, from the delicate mini roses of finely chopped pine nuts encased in buttery filo to the ballourie, its crunch provided by shredded filo and chopped pistachios flavored with rosewater, and the slim, cylindrical fingers of filo rolled around ground cashews. A softer, lighter texture is offered by kataif, made of crepe dough filled with fresh cream, and slwiebieh, custard-filled filo dough. These are, of course, much more perishable than the other pastries, which travel well.

Stacked near the door at the bakery are cartons of the traveling kind ready for the day's UPS pickup. Shatila does mail-order business with customers as far away as Hawaii. There are parcels headed for Indiana, Pennsylvania, Maryland and California. Chances are, if you occasionally eat at a Mideastern restaurant, you've already tried Shatila pastries. The Dearborn spot supplies such area restaurants as Detroit's Sheik, South-field's Kabob Grill, West Bloomfield's Sultan and Birmingham's Phoenicia with their desserts.

How good are Shatila's pastries? We brought a box back to the Free Press to be photographed. Funny thing, though. They must have melted under those hot lights. Just disappeared. In any case, we photographed at the bakery.

closed on Sundays. But that didn't sit well with his customers. "I would get calls at home on Sunday," he says with a grin. They must have been pretty persuasive. Now his Shatila Food Products (which employs 25 people) is ready to provide baklava, ballourie, burma, birds nests and a number of other Mideastern pastries seven days a week and not just during conventional nine-to-five hours, either.

The Beirut native's brightly lit, spacious store opens at nine in the morning and stays open until 11 at night with one concession to that illusory "time off," a 7 p.m. closing on Sundays. The smells of butter, honey, cheese and toasted nuts permeate the premises on Schaefer Road near W. Warren. Cafe tables are set up for those who wish to enjoy a pastry and coffee.

The distinctive golden brown color of the confections, based on the baklava theme with layers of nearly transparent filo dough, chopped nuts, butter and spices drenched in sugar syrup 4- Good eggs When buying eggs, follow the Eight Cent Rule. When there's less than an eight cent difference between one size and the next go for the larger. For instance: If large eggs are 80 cents a dozen and extra large are 88 cents, they're an even buy. But when large eggs are 80 cents and extra large are 82 cents, buy the extra large. It has to do with the required minimum weight of a dozen eggs of any particular size.

Sourer MSU Co-operttvt Extension Strvtn RICHARD LEEDetrolt Free Press The Shatila bakery in Dearborn sends out packages of assorted pastries to customers in all parts of the United States. Some go as far as Hawaii. Recipes for Mideastern baklava and namoura are on Page 3C..