June 28, 1990 |
Question: I'm 76 years old and have an elevated cholesterol level. I make a lot of popcorn, and since my popper calls for oil, I've been using extra-virgin olive oil. The other day a friend told me canola oil was 99% cholesterol free. Is that right? And how does it compare to olive oil?
September 1, 1989 |
Canola may become an economic lifesaver for farmers in the South and Midwest as the low-fat cooking oil squeezed from the plant's seeds becomes more popular with health-conscious consumers. Canola oil is lower in saturated fat than other popular cooking oils, including coconut, soybean and corn oils, experts say. Saturated fat has been linked to cholesterol, a substance that can contribute to clogged arteries and heart disease.
June 22, 1989 |
Question: Is there a difference between Chinese and Japanese soy sauce? And what about light and dark soy sauces? Answer: According to Bruce Cost, author of "Bruce Cost's Asian Ingredients" (William Morrow & Co., 1988: $22.95), "The Chinese invented soy sauce, and the Japanese learned the technology from them. "The Chinese, particularly in the south, use both light and dark soy sauce. The latter is aged longer, and toward the end of the processing is mixed with bead molasses, which gives it a darker, caramel-like hue. You can think of them as you would red and white wine, since as a rule, dark soy flavors (and colors)