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April 29, 1989 | MARY ANN GALANTE, Times Staff Writer
Carl's Jr. is getting an oil change. The fast-food chain announced this week that it is testing cholesterol-free french fries, zucchini and onion rings in its 30 San Diego restaurants. The outlets are cooking all of their fried products in a blend of corn and soybean oil, rather than an animal-vegetable blend, a saturated fat that generally is considered less healthy. If enough customers sink their teeth into the lower-fat food, the Anaheim-based chain says it will switch to vegetable oil in all 490 of its stores.
August 11, 1995 | From Times Staff and Wire Reports
For the second time in less than a year, researchers have pinpointed a genetic flaw that makes people fat. Three international teams of researchers reported Thursday that they have identified a common defect in a gene that regulates how fast the body burns calories. Those with the bad gene tend to grow potbellies and develop diabetes earlier in adulthood.
May 25, 1989 | TONI TIPTON
Memorial Day usually signals the beginning of the outdoor barbecue season, but it can also begin a period of anxiety for fat-watchers since some favorite grilled items are major sources of saturated fat--the dietary element most recently implicated in raising serum cholesterol. Beef roasts and steaks, cheeseburgers and frankfurters are among the top sources of saturated fat in the diet, according to a recent issue of Environmental Nutrition, a diet, nutrition and health newsletter written by registered dietitians.
May 4, 1989 | TONI TIPTON
Mexican food is arguably the most popular cuisine in Los Angeles, especially at this time of year when so many families celebrate Cinco de Mayo. But a great number of Angelenos have eliminated the celebrated cuisine from their list of acceptable foods because of its high saturated fat and cholesterol content. Consider the typical restaurant combination dinner. A standard Mexican meal includes a cheese enchilada, beef taco, refried beans, rice and the obligatory basket of chips and salsa.
April 20, 1989 | BETSEY BALSLEY, Times Food Editor
I heard friends brag about how they "lost seven pounds in one week" on a special diet. But one seldom hears how they put it all back on the instant they went off the miracle cure. Diets come and diets go. One recommends loading up on carbohydrates. Another suggests that everything will be fine if you just eliminate all fats. Still another offers total success if you simply live on some sort of master-mix drinkable meals. And each is billed as absolutely the best and easiest way to get your weight exactly where you want it with the least trouble.
Imagine being able to eat gallons of ice cream, trays of pastries and huge bags of french fries without having to worry about consuming too many calories or too much fat and cholesterol. Now you can. Following the success of sugar substitutes such as NutraSweet, food-making companies have streamed into the fat-replacement market with products that imitate the texture and consistency of oils, butter, lard and other authentic fats.
June 15, 1998 | From Associated Press
Some AIDS patients are developing a bizarre syndrome of disfiguring fat deposits on parts of their bodies as their faces and limbs shrink to skin and bones--possibly side effects of lifesaving drugs called protease inhibitors. Doctors' reports to the government paint a stark picture: Three women looked like "apples on a stick" from the mound of stomach and breast fat above bird-like legs. Another patient developed a large hump on the nape of his neck like a buffalo's.
With its breakthrough "value pricing" strategy already pushed to its limits, Taco Bell Corp. on Wednesday bid to reverse a sales slowdown by unveiling a new menu of lower-fat, reduced-calorie fast food. At a presentation in New York, Taco Bell executives introduced Border Lights, a line of products with about half the fat of the restaurant chain's standard fare and about 20% fewer calories.
March 12, 1995 | RJ Smith, RJ Smith of Los Angeles is a contributing editor to Details magazine.
Some productions begin with a handshake, a conference call, a Bombay martini at Morton's. We might say they have a hundred starts, or no real start at all, for the inaugurating rituals remain private and various from project to project, studio to studio. But in Hong Kong, all films begin alike. They embark almost exactly as "Peace Hotel" did in a windowless production office on a December afternoon. They begin with a roast pig wrapped in cellophane and two dried fish on a table. They begin with a prayer.
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