European Stars and Stripes (Newspaper) - May 11, 1990, Darmstadt, Hesse                                Mme amp Berry Fields forever by Toni Tipton los Angeles times strawberries those firm yet delicate bit sized morsels Are a just right addition to lend nutrition and elegance to springtime menus. The irresistible Little treats have High nutritional Quality. They Are an excellent source of Vitamin c and contribute potassium fiber and Folarin to the diet. One serving about eight medium berries contains about 60 calories yet supplies 150 percent of the recommended dietary allowance for Vitamin c. That is Good news for smokers who were last year advised by the National resource Council to increase their intake of this Vitamin. Vitamin c has an important role in the development of Collagen a protein that forms the base for Bones Teeth skin and tendons in the body but some of the Vitamin s positive and protective effects can be destroyed by smoking the daily Rda for Vitamin a 60 milligrams for men and women remained the same when the 10th edition of these guideposts for nutritional adequacy was published last year. However it recommended that smokers consume at least 100 milligrams of the Vitamin each Day because these people process and eliminate it More rapidly than non smokers. The fruit also May have a role in cancer prevention by supplying Ell Agic acid a chemical compound that May possibly prevent certain carcinogenic chemicals from damaging cellular Dan the material in cells responsible for hereditary characteristics. This substance also is found in raspberries Logan berries grapes plums and Brazil nuts. According to animal research conducted during the past six years by Gary d. Stoner professor of pathology and director of experimental pathology at the medical College of Ohio Ell Agic acid reduces by As much As 70 percent the damage caused to Dan by carcinogens such As nitrosamine present in tobacco smoke and some foods. Because a similar effect has not been documented in humans Stoner advises people to eat a variety of foods that contain Ell Agic acid since Many of these also contain other cancer inhibiting compounds. For nutritional value use strawberries soon after purchasing them. Refrigerate the fruit unwashed until ready to use. Then Wash and remove Caps with a gentle twist to prevent excess water from seeping into the berries and breaking Down their texture and flavor. A one pint Basket of strawberries provides about 31/4 cups whole medium berries 21a cups sliced berries or 1 % cups pureed berries for use in recipes. Or take advantage of Peak Harvest flavor and enjoy them right from the Basket. For variety try dipping the berries. Honey Almond dip 2/3 cup non fat Yogurt 3 Tablespoons toasted slivered almonds finely chopped 21/2 Tablespoons Honey Combine Yogurt almonds and Honey makes about % cup or 6 Servings. Chocolate fudge dip 6 Tablespoons non fat Plain Yogurt 6 Tablespoons chocolate fudge sauce 11/2 Teaspoons Frozen Orange juice concentrate thawed Combine Yogurt sauce and juice concentrate makes % cup dip or 6 Servings Strawberry Cream dip i cup reduced fat sour Cream 1a cup no sugar added Strawberry fruit spread or Jam Combine sour Cream and spread makes % cup clip or 6 Servings. Lemon poppy seed dip 2/3 cup reduced fat sour Cream 4 Teaspoons Honey 1 Tablespoon Lemon juice 1 Tablespoon poppy seeds 1 Teaspoon finely grated Lemon zest Combine sour Cream Honey Lemon juice poppy seeds and Lemon zest. Makes % cup dip or 6 Servings continued on Page 14 Friday May 11, 1990 the stars and stripes a a a Page 13