European Stars and Stripes (Newspaper) - May 11, 1990, Darmstadt, Hesse                                Continued from Page 13 Strawberry Orange Yogurt tarts butter Flavoured non stick vegetable Spray 12 sheets Filo dough it cup plus 2 Tablespoons sugar 2 envelopes in Flavoured Gelatin 1 cup Orange juice 1 pint strawberries hulled and pureed 2 cups Vanilla Yogurt 2 egg Whites Spray Bottom and sides of 6 4-Inch tart pans with butter Flavoured non stick vegetable Spray. Using 2 Filo sheets per Shell Spray each with butter Flavoured Spray. Sprinkle with i Teaspoon sugar. Fold in half Lengthwise and place in Bottom of tart pan. Spray again. Place second Sheet folded sugar coated Filo dough in opposite direction across Bottom Sheet in tart pan. Gently press to outer Edge of pan tucking and turning edges of pastry under to form Edge. Repeat with remaining dough to make 6 shells. Bake at 375 degrees until browned Cool gently loosen from pans. Cool thoroughly. Combine Gelatin and Orange juice. Let stand 5 minutes Cook Over medium Low heat stirring constantly until Gelatin dissolves. Stir in Strawberry Puree and Yogurt chill until mixture Mounds slightly. Beat egg Whites until soft peaks form. Gradually beat in sugar and beat until stiff. Fold into Orange Yogurt mixture spoon into baked pastry shells. Chill until firm about 3 hours Garnish with whole strawberries. Makes 6 Servings. Strawberry nut bread 2 pints strawberries 1 i cups flour 1 Teaspoon baking soda 1 Teaspoon baking powder i Teaspoon Salt i Teaspoon ground cinnamon 1 cup sugar i cup shortening 2 eggs i cup water v2 cup chopped walnuts Puree enough strawberries in blender to make 1 cup. Pour pureed strawberries into Small Saucepan. Heat to boiling Over medium heat and Cook 1 minute stirring constantly Cool. Slice remaining strawberries chill and Reserve. Combine flour soda baking powder Salt and cinnamon in Large mixer bowl. Cream sugar shortening and eggs until Light and Fluffy. Alternately add flour mixture and water to creamed mixture mixing at Low Speed of electric mixer. Stir in pureed cooked strawberries. Fold in walnuts. Pour Batter into 9x5-Inch loaf pan sprayed with non stick vegetable Spray. Bake at 350 degrees 1 hour or until tester inserted in Center comes out clean. Cool in pan 10 minutes. Remove from pan and Cool completely on wire rack let bread stand wrapped in foil or plastic at room temperature 24 hours. To serve Cut into thin slices and top with reserved berries. Makes 12 to 15 Servings. Strawberry Yogurt bowl 2 pints strawberries i cup powdered sugar 2 cups Plain Yogurt mint sprigs optional Wash Hull and Drain strawberries. Slice about 1 cup berries into bowl and Sprinkle with 2 Tablespoons sugar. Let stand 30 minutes or longer at room temperature then gently fold in Yogurt mashing berries slightly for marbled effect. Pile remaining berries into Large bowl and pour Yogurt sauce Over. Sprinkle with remaining sugar. Garnish with mint. Makes 6 Servings. Michael Roslovich Strawberry fruit pops v2 Teaspoon in Flavoured Gelatin i cup cold water 1 cup chopped strawberries 2 to 4 Tablespoons sugar 1 Teaspoon Lemon juice i cup Corn syrup Sprinkle Gelatin Over cold water in Small custard cup. Stir and set aside 10 minutes. Place dish in Small pan water and heat gently until Gelatin completely dissolves. Cool. Place strawberries in medium bowl and Sprinkle with sugar. Stir gently then set aside 15 minutes. Combine cooled Gelatin mixture strawberries and juice Lemon juice and Corn syrup. Spoon into holds and freeze at least 2 hours. Makes about 10 Servings. Baked strawberries 5 Tablespoons Margarine 1 quart strawberries 2 Tablespoons Orange juice Orange liqueur 1 i cups Graham Cracker crumbs i cup Brown sugar packed rub 1 Tablespoon Margarine on Bottom sides of 2-quart baking dish. Stem and rinse berries and place in dish. Sprinkle Orange juice and 2 Tablespoons Orange liqueur Over berries. Sprinkle Graham Cracker crumbs and Brown sugar Over berries. Smooth lightly with hands. Melt remaining Margarine and drizzle Over top. Bake at 350 degrees 20 minutes. Makes 4 to 6 Servings. Strawberry sorbet 3 medium Ripe pears i cup Lemon juice 2 cups hulled strawberries 2 egg Whites whole strawberries Pear slices Peel Core and Cut up pears. Puree with Lemon juice to make 2 cups. Puree strawberries to about 1 i cups Puree. Sieve. Blend together Pear and Strawberry purees. Pour into Metal Freezer trays and cover with Wax paper or foil. Freeze until nearly firm. Beat egg Whites to soft peaks. Gradually beat in Strawberry mixture. Pour into 2 Metal Freezer trays and freeze until firm. To serve spoon into stemmed compotes. Garnish with whole berries and Pear slices. Makes 4 to 6 Servings. Concern Over by Sandra Blakeslee new York times s everal months ago Jack Samuels a Chicago businessman carefully read the Label on a Box of breakfast Cereal and decided it was Safe to eat. An hour later however Samuels collapse in his physicians office after a Treadmill test. Quot As i started to lose consciousness i knew it was an mag attack Quot he said. Quot the symptoms were typical i nearly pass out my pulse weakens and i lose All Bowel  Samuels a 55-year-old investment banker says he highly sensitive to Mon sodium glutamate or mag a food additive that enhances flavor although it has no taste itself. Medical opinion is still divided on whether mag causes such severe symptoms. Glutamate the Princis component of Mon sodium glutamate is normally four in the brain if too much is released there it can cause severe problems and even death. But researchers Havi not determined whether glutamate in the diet cancan any problems in the brain. Despite the Lack of conclusive research an Mere in anecdotal reports of mag hypersensitivity has led . Government agencies to review their policies on mag. The department of agriculture has also just tightened Labelling requirements for hidden sources of mag in the food Supply. Labels on processed meat and poultry in the United states will now have to give the common names of Flavouring additives that contain glutamate. Until now these additives such As Hydro lived vegetable protein could be listed just As  although Many people report that they experience mild reactions to mag like a flushed face or tingling burning sensation it has not been established in controlled clinical tests that mag can provoke extreme or life threatening reactions. The food and drug administration requires manufacturers to Label foods that contain added mag and Samuels is usually Able to avoid it. But when Heli the Cereal tested he found it contained one tenth of i percent mag. It was then that Samuels says he Learned that Hydro lived proteins from vegetable or meat sources to of Many food manufacturers add Are 8 to 40 percent mag. Mag is a sodium Salt of glutamate or glut Mic acid one of the 20 amino acids that make up proteins. When animal or vegetable proteins Are Hydro lived or heated to break them Down into their components glutamate is part of what is produced. While food manufacturers say that tiny amounts of hidden glutamate Are not Likely to harm anyone critics argue that a diet High in processed food could give a harmful cumulative dose to a sensitive person. Because the mag is just a constituent of Hydro lived protein Fra rules do not require that it be listed on the Label. It is often listed As Quot natural  the Cereal that Samuels says made him sick contained a Hydro lived malt Flavouring that included a Small amount of mag. The Label designation Quot natural Flavouring Quot also covers spices herbs and other items and May or May not mean there is any mag. Now the Labelling Rule is being changed for meat and poultry products and the Fra and the department of agriculture Are reviewing their policies on mag and Hydro lived vegetable protein. The agriculture departments new ruling published in the Federal Register on March 1, says Hydro lived vegetable protein can no longer be called natural Flavouring when added to processed meat and poultry products. From now on the common names must be used said or. Lester Crawford administrator of the food safety and inspection service. The rest of the food Supply is under the jurisdiction of the food and drug administration which allows the natural Flavouring Quot designation. The of Day a food Labelling policy is also under review said l. Robert Lake director of compliance at the Agency Scenter for food safety and applied nutrition. The Fra groups mag with other common food additives like Salt and caffeine that Are recognized As Safe if properly used. Although there have been inconclusive studies suggesting that from 1 to 30 percent of americans experience Flushing and other symptoms when exposed to very High doses of mag the so called chinese restaurant syndrome a such reactions Are thought to be benign Short lived and not reproducible said Lake. Nevertheless leading brain researchers in the society of neuroscience Are drafting a letter to the Fra outlining their concerns that dietary glutamate might by Mary Macvean associated press m slowing Down on Salt Page 14 a a a the stars and stripes Ost people Are not born with a taste for Salt but by adulthood its hard to imagine eating without it. It tastes Good and it makes food taste better by enhancing other flavors. It also is hard to avoid since half the Salt Many people eat is hidden in processed foods. If you have already been diagnosed As having High blood pressure you probably have been told to watch your Salt intake. Not everyone is affected by Salt and even eliminating it wont eliminate the threat of High blood pressure. But it can to Hurt to Back off a Little from the Salt Shaker. Table Salt is 40 percent sodium and 60 percent Chloride. The National research Council of the National Academy of sciences suggests that a daily intake of one to three Grams of sodium is a a Safe and adequate Quot Range for adults. That a one to 1 i Teaspoons of Salt. The average daily consumption now is estimated at four to six Grams. It is difficult to eat a diet resulting in a sodium deficiency. Most people can function normally and indefinitely with less than two Grams the american Edeart association says. Just four ounces of Corn chips widespread flavor enhancer a chemistry and sensitivity mag or Mon sodium glutamate is a Salt of glut Mic acid or glutamate one of the 20 amino acids that make up proteins. Clinical tests of mag do not reproduce chinese restaurant syndrome facial pressure Chest pain and burning in head and Chest but Many people report symptoms sometimes severe. Names and labels a Many flavourings and seasonings May contain mag or compounds that include it Hydrolysed vegetable protein Hydro lived Plant protein accent a Inomoto zest vet sin gourmet powder a Subu chinese seasoning glut Vene glut Acyl rl-50, natural flavourings Tombu extract Mei Jing or Wei Jing. A a # % a a Likely sources Many processed foods May have mag including potato chips and snacks canned soups and dry mixes canned meats and fish packaged meals Frozen seafood Chicken and other entrees diet foods salad dressings cured meats and lunch meats and foods of Many International cuisines. Sources Michael w. Pariza Quot in bad taste the i under some circumstances be a Neur toxin in humans. The very Large amounts of glutamate in the brain Are normally kept under strict control said or. Dennis Choi a neurologist at Stanford University. But abnormal release a after a stroke or gunshot wound for example a destroys brain cells. Whether Small amounts of glutamate from dietary sources can cause harm is an open question Choi said Quot but it is theoretically  or. John Olney a neuroscientist at Washington University school of Medicine in St. Louis has done tests showing that glutamate causes brain lesions in rats and monkeys and has Long argued that it should not be fed to infants. Samuels and others who say they have alarming and a Large sour Pickle would fill the Bill. Sodium is needed to attract water into the blood vessels and it helps maintain Normal blood volume and pressure. We get most of our sodium from sodium Chloride or table Salt with some from sources such As Mon sodium glutamate mag and sodium bicarbonate. Water and some foods also naturally contain Small amounts of sodium. Its easiest to reduce Salt intake gradually and Many people find that once they grow accustomed to less Salt their taste for it diminishes. Some Steps Are fairly easy make the food taste Good so you done to feel the urge to add Salt. Always taste food before adding Salt. A dash of vinegar sometimes can make up for Salt in soups or main dishes. Try Lemon juice instead of Salt in water for cooking pasta. Be aggressive with herbs and spices. Leave the Salt out when making hot Cereal. Use unsalted butter or Margarine. Make Stock without Salt and even if you add some when making soup its controlled. Read labels at the supermarket. Consumers will find sodium used As a preservative As Well As for flavor in canned soups and vegetables processed meats and cheeses Frozen and canned main dishes Many condiments and other foods. An item labelled As Quot no Salt added Quot is not necessarily Salt free. Health press reactions to mag recently formed the National organization mobilized to Stop glutamate . Box 72144, Roselle Iii. 60172. But there is a very Large body of evidence that mag i completely Safe according to or. Richard a. Kenney a physiologist who recently retired from George Washington University school of Medicine in Washington . Five years ago Kenney conducted one of the few double Blind Placebo controlled studies testing people s reactions to mag his research has received support from the glutamate association a food Industry group in Atlanta. People who said they were extremely sensitive to mag were not Able to distinguish a liquid containing it from an otherwise identical liquid a Quot sodium free Quot Means an item has less than 5 my of sodium per serving. Quot very Low sodium Quot Means less than 35 my. A Quot Low sodium Quot Means 140 my sodium or less per serving. A Quot reduced sodium Quot Means the usual sodium level has been reduced by 75 percent through processing. This Herb mixture can be used in place of Salt Herb seasoning american heart association Low fat Low cholesterol Cookbook Scott Grundy editor published by times books a division of random House inc. I Teaspoon Cayenne Pepper 1 Tablespoon garlic powder 1 Teaspoon dried Basil 1 Teaspoon dried Marjoram 1 Teaspoon dried thyme 1 Teaspoon dried Parsley 1 Teaspoon dried Savory 1 Teaspoon Mace 1 Teaspoon onion powder 1 Teaspoon freshly ground Black Pepper 1 Teaspoon powdered Sage Combine All ingredients. Toss gently with a spoon store in an airtight Container in a Cool dry dark place for up to six months. Makes about one third cup the stars and stripes a a a Page 1f