10 ~ Sunday, June 11, 1989 ~ West Vancouver Viiager SCHMIDT INSURANCE BROKERS DIVISION OF ERNIE SCHMIDT INC. GENERAL INSURANCE BROKERS Food additives are there for a reason IT’S “NO longer ma’ and pa’ growing food for the family. prepackaged foods. If you feel Ready-to-eat meals, immense distances between farms and kitchens and an astounding number of food choices are blatant signs that times have changed. Now a variety of substances are added to make foods more conve- nient, less susceptible to spoilage. . and of higher quality after storage. We complain ‘that food pro- cessors add things to our diet we don’t want, while forgetting that consumer demand determines the production of even unhealthy foods. THE nitrites used in the curing process of many meats, cause controversy. Their inclusion is not solely for improving color and flavor, but also because nitrites combat the growth of botulism spores. Botulism is among the deadliest of poisons. In this case, the use of additives is a trade-off of health . INQUISITIVE COOK Some additives make preparing foods easier. For instance, dough conditioners improve the baking qualities of. flour. Natural aging takes time, and doesn’t always produce consistent results. Condi- tioned doughs are less sticky, mix together quickly and result in bet- ter texture, volume and grain in bakery products. Additives help salt pour — even when it’s raining. They may be added to baking - powder so it won't absorb moisture from the air and react in its container, instead of in our biscuits. Preservatives help keep bread _ fresh. Antitoxidants in margarines prevent fat from going rancid. Ethyl alcohol is a carrier solvent for vanilla and .other flavorings. Stabilizers such as carrageenan and guar gum, keep ice cream smooth. And humectants’ keep siar- shmallows, shredded coconut and sausage casings from drying out. Other food additives, such as Skepticism about additives often escalates through hearsay. Many people believe that hamburger is colored to look redder and fresher on market counters. This is not: allowed in Canada. All food additives must serve a ‘useful purpose. _ Their inclusion in food is controlled by government regulation. They cannot be in- troduced to disguise a faulty manufacturing process, or to deceive consumers about quality. Each of us must decide the kinds - of risks we are willing to accept for - the foods we select. As consumers, we have a choice. Become informed about ad- ditives in order to sift facts from fiction. Write to the Health Pro- tection Branch, National Health and Welfare, for the latest infor- mation. Accurate knowledge is the basis for exercising one’s right to choose. Read labels carefully. Additives, by law, must be included in the in- gredients listed on most Readers send in their favorites IN RESPONSE to the West Van- couver Villager’s Springtimne Reci- pe Contest, readers sent in a varie- ty of tasty-sounding treats, but un- fortunately we could only draw one name to win thé Gaggia espresso/cappucino maker, That honor goes to Helen Papp, who won the appliance by submit- ting her recipe for Sour Cherry Soup. Here is a selection of readers’ recipes that we at the West Van- couver Villager wanted to pass along. Thanks to all who entered the contest! Helen Papp’s Sour Cherry Soup In 1 qt. of water, bring 2 Ibs. of sour cherries to. a boil. Blend together 4 c: cold water and 4 c flour. Slowly pour the flour-water mixture into the cherry mixture, stirring constantly. Bring again to the boiling point. Cook 3 to 4 minutes, stirring. Remove from heat and gradually add i c. sour cream. Sweeten to taste. Before chilling soup, stir in Yc. sherry. Pat Armstrong’s Pineapple Bars % c. butter (melted) 1% ¢. flour YA tsp. salt 1 c. chopped walnuts 1 large can crushed pineapple, well drained 2c. granulated sugar 4 large eggs Y% tsp. baking soda Cook melted butter and add sugar. Beat eggs until thick and then beat with the butter-sugar mixture. Sift dry ingredients and add to creamed mixture. Add pineapple and wainuts and pour into greased 9’’x13’’x2”’ bak- ing pan and bake 30 minutes at 350 degrees F. Test for doneness and cool, I sprinkle icing sugar over the cake, through a sifter, when cool. Or, it can be iced using some of | the pineapple juice, mixed with ic- ing sugar and butter. - Delicious and simple to make! strongly about certain additives buy food at stores which don’t use them. Buy fewer fast-foods, more fresh ones. Food additives aren’t new. But there are more of them, because today our lives are different. 922-9100 CAULFEILD VILLAGE 5315 HEADLAND Dk. -WEST VANCOUVER Get a jump on next season... Baskeiball for boys & girls Volleyball for girls Next issue, the Villager will award 2 camps. For the past 20 years Dan Miscisco’s All Star Camps have been providing high quality instruction in Basketball and Volleyball at week-long camps conducted throughout the North Shore. For boys and girls in Grades 5-12, each day involves 3% hours of intense fun-filled instruction. There are more than seven convenient locations on the North Shore, with weekly sessions throughout { the summer. For detuiled information about the camps call 925-3759. Enter below and send or drop it in to the WEST VANCOUVER VILLAGER, 1139 Lonsdale Avenue, North Vancouver, V7M 2H7. Attention: All Star Camps Contest. Youngsters in Grades 5-12 are eligible to win 1139 Lonsdale Avenue, North Vancouver, BC. V7M 2H4 AB winners will be notified by telephone and names will be published at the c7.ciusion of the five week contest.