European Stars and Stripes (Newspaper) - November 30, 1990, Darmstadt, Hesse                                Continued from Page 13 president of Axelrod foods a Dairy company in Paterson . Quot there Are a million types of it out there now. When a cup has 240 calories that a not diet  at its most elemental Yogurt is milk to which bacteria that produce lactic acid have been added. The lactic acid gives Yogurt its tart taste. Most people prefer sweetened versions which still retain the Quot Good for you Quot Aura. Despite its image As a diet food the calories in an 8-ounce serving of Yogurt Range from a respectable 90 to an outrageous 380, depending on what fruits flavourings sweeteners or grains have been added. The fat Content can Range from Zero to 12 Grams. The Federal food and drug administration requires the presence of two types of bacteria Lactobacillus Bulga Ricus and streptococcus ther Ophilus for a product to be called Yogurt. It is the bacteria that give Yogurt its beneficial properties. More rarely Yogurt contains another bacteria Lactobacillus Aci Ophilus which is even More beneficial than the other two but the bacteria must be alive to be of any Benefit. Live bacteria Are required in Europe but not in the United states although almost All yogurts in the refrigerator Case contain live cultures anyway and their presence is usually stated on the Label. The More fillers and additives Yogurt contains the fewer important nutrients and Active cultures it will have. But even the dessert like yogurts provide More benefits than a scoop of ice Cream. Except for Frozen Yogurt for which the National Yogurt association says no health claims Are being made because no studies have been done these Are among Yogurt s beneficial properties a Yogurt is a better source of some nutrients than the milk from which it is made. True the Vitamin b12 in milk is reduced by half in Yogurt but Yogurt has a High Calcium Content higher than milk if milk solids have been added to the Yogurt a and the Calcium in Yogurt is absorbed better than the Calcium in milk because of the bacteria. A up to 70 percent of the worlds population have digestive systems that cannot tolerate lactose so these people cannot eat most Dairy products. But they can eat Yogurt. The Bacilli that turn the milk into Yogurt also turn the lactose into Lactase which helps lactose intolerant people eat this milk product without the usual discomfort. Those who Are lactose intolerant May have to Experiment with several brands to find one that agrees with them. A the Calcium in Yogurt is helpful to those with lactose intolerance. Calcium May help prevent the debilitating Bone disease osteoporosis. One cup of Low fat Yogurt provides 415 milligrams of Calcium. The recommended dietary allowance is 1,200 milligrams for those Ages 11 to 24 and during pregnancy and lactation 800 milligrams for those from Ages 1 to 10 and Over 24, and 400 to 600 milligrams for infants. A Yogurt May help fight such food borne organisms As Salmonella shigella Escherichia staphylococcus listeria and campy Bacter exerting an Antibiotic like effect on these harmful bacteria. And a new study by or. Eileen Hilton an infectious disease specialist at Long Island jewish medical Center in new Hyde Park ., shows that Yogurt made with Aci Ophilus May prevent vaginal infections caused by Candida Albi cans a condition commonly known As yeast infection. Of the yogurts sold in new York City Only a few use Aci Ophilus among them Stonefield farm Brown cow and Erivan. None of the largest manufacturers including Dannon Light n Lively and Yop Lait use Aci Ophilus nor do most of those in other regions including Alta Dena la Yogurt weight watchers and Whitney foods. Generally when Aci Ophilus is used it is noted on the Label. A there is promising evidence that eating Large quantities of Yogurt a a quart a Day a Lowers cholesterol. Yogurt May also stimulate the body s immune system. Early research indicates that tutors do not grow As rapidly when Yogurt is eaten. Beyond curds and whey different brands in each category of Yogurt can vary widely in the number of calories and amount of fat they contain. Broadly speaking the amount of fat is determined by the kind of milk used to make the Yogurt. The number of calories is determined by the amount of sweeteners and dried milk often called a nonfat milk solids on labels. So while whole milk yogurts always have More fat than those made with Tow fat milk which have More fat than those made with nonfat milk the nonfat varieties can contain More calories than whole milk yogurts. This Chart is based on an eight ounce serving of Yogurt. More and More Yogurt products Are appearing in containers that hold less than eight ounces. These portions May have fewer calories and fat than an eight ounce Container but ounce for ounce they often do not. Type Plain yogurts whole milk Low fat nonfat calories fat a description 125 to 210 6 to 8 120 to 180 2 to 5 90 to 120 less than 1 sometimes called original style or if it has Yogurt Cream on top farm style made with Whoie milk and sometimes with Cream or nonfat milk solids not less than 3.25 percent milk fat made with Low fat milk sometimes with skim milk and nonfat milk solids 0.5 to 2 percent milk fat made with nonfat milk and nonfat milk solids less than 0 5 percent milk fat Flavoured yogurts whole milk fruit on Bottom Low fat milk fruit on Bottom nonfat milk fruit on Bottom pre stirred 210 to 230 6 to 8 190 to 280 2 to 4 170 to 230 less than 1 150 to 260 0 to 9 breakfast style custard 238 to 380 240 to 253 nonfat artificially 90 to 160 sweetened 4to 12 9 0 made with whole milk sometimes with the addition of Cream milk solids skim milk fruit preserves Are underneath the Yogurt made with Low fat milk skim milk and nonfat milk solids Are sometimes added made with nonfat milk and nonfat milk solids fruit fruit pur6e or Flavouring is mixed into either whole milk Low fat or nonfat yogurts sometimes called european Swiss or French style pre stirred Yogurt usually with grains or nuts and at times fruit made with whole or Low fat milk custard like consistency pre stirred with aspartame fruit or flavors Are added  Times news service by Pierre Franey new York times almost every culture has a variation of meat n or meat loaf. In the Middle East it is the Keota in Eastern Canada the Mortiere in France the pain de Viand meat pies come in All combinations some blend inane and beef some beef and veal still others combining All three. It All depends on your tastes and budget. But any combination can be excellent if it is seasoned correctly. An inexpensive addition that works very Well is ground Chicken. As an Experiment i used Low fat Yogurt to bind this Metal loaf and the result was better than i expected. But firs the i Yogurt must be drained in cheesecloth for an hour or Stool remove excess water. R the meat is blended in a bowl with sauteed onions and garlic bread crumbs Nutmeg Tabasco cumin Salt and Pepper it takes about 45 minutes to bake in a 425 f oven for color a Side dish of baked Zucchini and tomatoes i Good sprinkled with Green peppers onions garlic and Parmesan cheese herded meat loaf with mushroom sauce 1 Tablespoon butter 4 Tablespoons finely chopped onion 1 Teaspoon minced garlic 2 pounds ground veal 11/2 cups Fine fresh bread crumbs 16 Teaspoon grated Nutmeg 16 Teaspoon Tabasco sauce a Teaspoon ground cumin Salt and freshly ground Pepper to taste 4 Tablespoons chopped fresh herbs like Parsley Dill coriander or a combination of several a 16 cup Yogurt drained in cheesecloth or Strainer mushroom sauce j u nun to 425 f. Heat the butter in a Small padd the onion and garlic. Cook until wilted and it meat in a mixing bowl and add the bread 51q Tabasco cumin Salt and Pepper. Add m2 herbs of your Choice and Yogurt then i pack the mixture into a loaf pan about 9 by 5 by smooth the top with a Spatula. P Dan in a baking dish and pour 116 inches of later around the pan. Bake for 45 minutes. Lin a warm place for about 15 minutes before serve with the mushroom sauce. 4 Servings. T a a ground Chicken can be substituted for the veal or of and half mixture of both. This meat loaf is very led cold with a salad. For about 5 minutes. Add the wine and Broth and reduce by half Over High heat Transfer the mixture to a blender and blend at High Speed until smooth. Return the mixture to the Saucepan and add the remaining butter. Heat stirring until smooth about 1 minute. Yield 4 to 6 Servings. N \r00m sauce spoons butter spoons chopped shallots ind mushrooms sliced spoon Salt by ground Black Pepper to taste dry White wine Bresh or canned Chicken Broth 1 Tablespoon of the butter in a Saucepan and add allots mushrooms Salt and Pepper. Cook stirring it baked Zucchini with tomatoes 3 Small Zucchini about a Pound 3 Ripe Plum tomatoes about 16 Pound Salt and freshly ground Pepper to taste 1 medium size Green Pepper cored seeded and coarsely chopped 1 cup finely chopped onions 1 Teaspoon minced garlic 1 Tablespoon chopped fresh oregano or 2 Teaspoons dried 2 Tablespoons grated Parmesan cheese 3 Tablespoons Olive Oil preheat the oven to 425 f. Trim off the ends of the Zucchini and Core the tomatoes. Cut each into 10 slices. Arrange them with edges slightly overlapping alternating the Zucchini and tomatoes in a baking dish. Sprinkle with Salt and Pepper. In a bowl mix Well the Green Pepper onions garlic oregano and cheese. Spread the mixture evenly Over the Zucchini and tomatoes and Sprinkle with Oil. Place in the oven and bake 20 to 25 minutes until the tops Are lightly browned. Yield 4 Servings. Fat confuse Over Frozen Yogurt by Nancy Clark once upon a time we All screamed for ice Cream. Today Many of us prefer Frozen Yogurt. Although some sports Active people done to touch the stuff a i Don t like. Yogurt so Why should i even try Frozen Yogurt a Quot give me ice Cream or nothing others think it s the greatest treat around Quot when i want a guilt free snack i la get a Frozen Yogurt Quot Quot i like fro Gurt because its lighter than ice Cream Quot. The Frozen Yogurt business in the United states is growing by leaps and Bounds from a $200 million business in 1985 to $1.5 billion in 1989. Frozen Yogurt has expanded the Frozen dessert business As indicated by the fact that ice Cream consumption has held steady this year. Are these Consumers attracted to Yogurt because of its healthful image the questions arise is Frozen Yogurt really a healthful food is a Cone of Frozen Yogurt for lunch As nourishing As a cup of non Frozen Yogurt is Frozen Yogurt a Quot free food Quot for dieters lets take a look at the hype and separate some fact from fiction. True or false Frozen Yogurt is a Good diet food because it has very few calories. False. A Large Cone of Frozen Yogurt a easily 9 to 13 ounces a Quot costs 25-30 calories per ounce totalling 225-325 calories per serving. These calories Are mostly from carbohydrates so they Are More Likely to fuel your Muscles than get stored As body fat and Are preferable to ice Cream calories. However these calories quickly add up. Hence eating Quot diet portions is the key to consuming Frozen Yogurt. Be cautious of heavy handed servers who give you 6-8 ounces what for Only four the calories depends Orn fat varieties pralines Orru with Chocolaad Vanilla. Toby j vary Between Elan Premier per 8 ounces Almond. That1 True or fall nutritionally is false. Rega yogurts provid a regular Yogurt Yogurt has a for Calcium Pel number of Call Demon Yogurt 40 percent of i in terms off the better Choi Grams protein Only 2-8 ounce less than 2 god Colombo from comparison f 11 Grams Prois intake for spoil Grams per Dai gallon of Frozen in terms Ole and Regula Ryb Plain in sweely carbohydrates since Yogurt he provides the if for Carboy draw after a hard Worie budget is planned if Frozen Yogurt also a get non fat or Low i with almonds sundaes smothered and nuts or just Plain Rozen Yogurt flavors calories per 8 ounces. Provides 260 calories and 320 for chocolate a calorie Quot in my Book. In Yogurt is in Frozen Yogurt. Cum most Frozen Talf what you a get in a pm Cone of Frozen i percent of the r a is. For the same Jup of regular Dannon i twice that Calcium i. Gular Yogurt is also videsabout8-12. Aces As compared to amp a yogurts. Toby has Stein per 8 ounces As 8 Grams. In lion Frozen Vanilla has suggested protein people is about 50-70 Hild be at least a half Prates Flavoured Frozen it carbohydrate Rich. Gurt has 31 Grams of by has 48 Grams Little Tat in it sugar Ujj taste Appeal a great Ping and recovering p so great for the dental Bill. True or false Frozen Yogurt is better for your health than ice Cream. Generally True. When compared to Premium ice creams Frozen Yogurt certainly is a bargain. Most varieties of Frozen Yogurt have fewer than 4 Grams fat per 8 ounces. Toby has Only 2 Grams fat per 8 ounces a that a 1 /18th the amount in a Large scoop of Haagen dazs. Your arteries will definitely know the difference. However some brands try to fool us with deceptive advertising. For example a Yop Lait Frozen Yogurt boldly advertises on the pint Container "97% fat  that s 97 percent fat free by weight but by calories it s Only 80 percent fat free. Elan Premium Yogurt is another sneaky product. One might assume with Quot Yogurt for a name the product is Low in fat. Elan Vanilla has 6 Grams fat per cup you could have Light n Lively ice milk for the same amount of fat and 60 fewer calories. Elan also advertises Quot less than 80% the fat in ice  when compared to the super Premium ice creams perhaps. But Elan chocolate Almond has 14 Grams fat per cup a that a no bargain. Forty percent of those calories Are from fat. Buyer beware the name Quot Yogurt Quot does t always mean Quot Low fat Quot. To help you resolve the fat confusion Here s How Frozen desserts compare. Standard ice Cream is about 10 percent butterfat by weight. Premium ice creams such As Stevens and Hagen dazs Are about 16 percent fat. Ice milk is 2-7 percent fat. Frozen Yogurt made from whole milk is 3-4 percent fat Low fat milk 1-2 percent fat skim milk 0 percent fat. If Frozen Yogurt is made from skim milk the Label boasts 100 percent fat free if from whole milk 97 percent fat free. Unfortunately for Consumers Frozen Yogurt is a relatively new product and the government has yet to define its maximum fat Content. That s Why you have to be aware of deceptive advertising and carefully select a Low fat product that a healthy for your heart. Dietician Nancy Clark works for Quot sports Medicine Brookline Quot in Brookline. Mass. Lowdown on lactose by Karen Walsh one of the most common nutritional problems affects Over half of the world s adult population. Lactose intolerance is caused by a Complete or partial deficiency of the enzyme Lactase. This enzyme is necessary for the digestion of the sugar lactose found mainly in milk and milk products. When Many Small sugar molecules remain in the intestine water dilutes them and discomfort cramping nausea and diarrhoea result. Most people with lactose intolerance can digest up to ounces of milk without experiencing the painful symptoms. Small amounts of milk and milk products in the diet will help to meet daily Calcium needs and should be included whenever possible All forms of milk contain lactose. Buttermilk even when naturally fermented contains Large amounts of lactose. Milk or Cream is added to commercial Yogurt after fermentation making the lactose Content per ounce similar to that of milk about 1.5 Grams. Although Buttermilk and Yogurt contain lactose for some unexplained reason Many people with lactose intolerance can tolerate them without experiencing any problems. Ice Cream is very Rich in lactose because milk solids Are concentrated. Sherbets contain approximately one half As much lactose and ice milks have More lactose than ice Cream since lactose is the major calorie source. In cheese lactose separates into the whey becoming a Label Reader is necessary to avoid lactose. Lactose is often found in foods or products where you would least expect it. Numerous desserts Are made with milk and milk chocolate and sauces or stuffings May contain milk Cream or cheese. All packaged foods with the following words on rhe Label should be avoided or eaten in limited amounts milk milk solids non fat dry milk solids whey lactose milk sugar. Be aware that lactose May be added to food and drugs in a sweetening agent although it May not necessarily be properly identified on the Label. If you need additional help manufacturers of Many foods and drugs will Send lists of ingredients used in their products upon request. The pharmacist can also Tell you what drugs contain lactose. Lactose intolerance is not the same problem As milk allergy which is an allergic reaction to the protein in milk. Either disorder requires careful planning to insure adequate Calcium in the diet. The daily recommended dietary allowance for Calcium in adults Over the age of 24 is 800 milligrams. It milk is not tolerated in any amount it May be difficult to obtain the recommended amount of Calcium daily. Be sure to discuss the possibility of Calcium supplementation with your physician if Calcium intake is a problem for you. People with lactose intolerance May Benefit from a resource recommended by the National digestive disease information Clearinghouse. The newsletter for people with lactose intolerance published quarterly costs $10 for a yearly subscription. The newsletter is available from Jane Zukin commercial writing service  Box 3074, Iowa City Iowa 52244. Zukin also offers a softbound recipe Booklet entitled milk free Holiday cooking for $3.00, available by writing to the same address. Calcium Content of lactose free food the following list provides the Calcium Content of lactose free foods. Food sardines with Bones Salmon canned with Bones Tofu processed with Calcium sulfite oysters raw shrimp canned cooked dried Beans collards from raw turnip greens from raw kale from raw Mustard greens beet greens spinach Broccoli milligrams of Calcium 3 ounces 3 ounces 4 ounces 7-9 3 ounces 1 cup 16cup 6 cup 6 cup cup �?T6 cup 16cup 6 cup 372 167 145 113 99 90 179 126 103 97 72 84 68 Karen Walsh is a dietician and nutrition educator Page 14 the stars and stripes the stars and stripes a a a Page 15 Friday nove�0.1990