European Stars and Stripes (Newspaper) - August 3, 1990, Darmstadt, Hesse                                Food for thought by Marian Burros new York times / did you know that eating a High fiber breakfast May help you eat less for lunch that contrary to popular belief cooking alcohol does not Burn it All off that Many foods containing Mon sodium glutamate do not have it listed on the Label items like these come across my desk in any Given week and sometimes they Are too important to pass up. Conventional Wisdom has always emphasized to children that breakfast is the most important meal of the Day because it provides the Energy needed to get through the morning at Peak efficiency. New research underscores the importance not Only of breakfast but of the particular food eaten in relationship to hunger later in the Day. At the Minneapolis veterans administration medical Center 33 healthy adults 24 to 59, were randomly assigned various meals for breakfast. None had eaten since 10 . The previous night. At 7 30 . Some participants ate Cereal with no fiber others ate Cereal with a Grams of fiber per serving. At 11 00 . All the participants were offered a unlimited Buffet. A a. Then the researchers measured the food intake and surveyed the participants on the amount of food they ate at breakfast and lunch As Well As How hungry they Felt before the Buffet. It what they Learned was that eating a High fiber Cereal helped participants Cut about 150 calories from breakfast and lunch this was in part because High fiber cereals contain fewer calories per serving and in part because fiber can decrease appetite. There Are several theories about the relationship Between fiber and appetite. Fiber May slow the rate at which the stomach empties. When fiber reaches the Colon it ferments and produces a sense of fullness. The products of fermentation like fatty acids May decrease appetite. The fiber in whole Grain cereals produces More Gas which May also diminish appetite. The question left unanswered by the study is whether the diminished appetite lasts until dinner time. Quot. A a a a a Quot Teeto tales in the South my not let a drop of spirits into their Homes but at Holiday time some think nothing of. Adding a bit of Bourbon to a cake Batter perhaps in the belief that when alcohol is cooked it evaporates completely. This is a myth that Many people believe whether they drink or not now comes evidence from Washington state University that alcoholic beverages retain 5 percent to As much As 85 percent of their alcohol after cooking and some alcohol is lost through evaporation without cooking. Evelyn Augustin professor of food science at Washington state and her husband Jorg a biochemist at the University of Idaho used six recipes calling for some kind of wine or spirits. After the food was prepared according to directions the dishes were Analysed for their alcohol contend the amount of alcohol remaining was determined by the Type of heat applied simmering baking or flaming the. Source of the alcohol wine or spirit the length of cooking and the treatment of the food after preparation and storage. In one Case no heat was applied at All. A sauce made with Burgundy accompanying a six ounce serving of pot roast retained 5 percent of its alcohol after it had simmered for 2v2 hours another wine sauce accompanying a seven ounce serving of a Chicken dish retained 40 percent of its alcohol. It simmered Only 10 minutes after the wine was added. Forty five percent of the alcohol in Sherry used to make a 3.8 ounce serving of scalloped oysters remained after it had been baked for 25 minutes. Brandy that was heated and quickly flamed before a beg served Over a 3.1 ounce helping of cherries Jubilee retained 75 percent of its alcohol two Tablespoons of a grand Mariner sauce cooked slightly retained 85 percent of the alcohol. The liqueur was added to the hot liquid after it had been removed from the heat. A sauce with a slice of Brandy Alexander pie made with Brandy and Creme de Cacao was not heated after sitting uncovered for 16 hours in a refrigerator the researchers found that the sauce had lost 25 percent of a amp Smo wine sauce accompanying a serving of Chicken retained 40 percent of its alcohol after simmering. Its alcohol through evaporation they suggested. In other words there was enough alcohol left in the food to be of particular concern to recovering alcoholics pregnant women and children old enough to eat the table food served to the rest of the family. It seems Likely that futher heating of the cherries Jubilee and cooking of the grand Mariner sauce would have further reduced the alcohol Content. A. Quot. A a a a a. The . Agriculture department has decided that protein based additives like Hydro lived vegetable protein hip and milk protein Hydrolysate should be clearly labelled on food. Until the new regulation went into effect earlier this year such products could simply be labelled As flavourings or natural flavourings in or on meat products. This caused a problem for some people who Are allergic to these additives which Are made from beef poultry eggs and plants that contain protein. So far so Good. But the Agency refused to take the. Ruling a step further. Hydro lived Plant and animal protein contains Mon sodium glutamate to which some people Are also allergic. A mag is a by product in Auto Zed yeast Hydro lived milk protein sodium Casein ate and Calcium Semate As Well As anything else that is Hydro lived a process used to break Down proteins into their various parts. In addition mag is often included in malt Flavouring High Flavoured yeast Broth yeast extract yeast nutrients and seasonings. The Center for science in Tho Public interest a Washington consumer group has petitioned the department to require that any of these Hydro lived proteins containing mag list its presence on the Label. The agriculture department says such Labelling is unnecessary. According to Judy Quick Deputy director of the division of standards and Labelling in the food safety and inspection service Quot we believe those sensitive to mag have been advised by physicians where it  Quick said the Agency bases this belief on Quot anecdotal Quot information but that in any Case the agriculture department Quot does not have a policy of Labelling constituents of foods Quot a the agriculture department has jurisdiction Over meats and poultry Only. The rest of the food Supply is the responsibility of the Fra. That Agency requires that Hydro lived vegetable protein be listed on foods however it does not require a separate listing for mag if it is in the proteins.  a a a a a a Quot. The agriculture department is soliciting Public comment on regulations to cover ready to eat uncured perishable meat and poultry packaged in a variety of scaled containers and there is still Lime to voice an opinion. With the increasing interest in trash food that requires either no additional preparation or simple heating there is concern that these highly perishable foods will prove a source of food poisoning if they Are not properly handled. They include soups sauces pastas salads and entrees found in refrigerated cases. Quot these products Are perishable Quot said Lester m. Crawford administrator of the agriculture department s food safety and inspection service Quot if improperly processed or handled they May pose unique health risks to Consumers. We ate asking for Public comments information scientific data and recommendations to help determine what additional regulations Are necessary to ensure the safety of these products 1 comments should be sent to policy office attention Linda Carey hearing clerk room 3171 South food safety and inspection service .d a Washington d c. 20250. Chemistry and sensitivity mag or Mon sodium glutamate. Is a Salt of glut Mic acid or Lula rate one of the 20 amino acids that make up proteins. Clinical tests of mag do not reproduce chinese restaurant syndrome facial pressure Chest  and burning in head and Chest but Many people report symptoms sometimes severe. A 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 Verie glut Acyl rl-50, natural flavourings Tombu extract Mei Jug or Wei Jing. Likely sources Many processed foods May have mag including potato chips and snacks canned soups and dry mixes canned meats and fist packaged meals Frozen seafood a Hirt in and other entrees diet foods salad dressings cured meats and lunch meats and foods of Many International cuisines. 3, 1990 the stars and stripes a page.,15