page 30, March 30, 1977 - North Shore News Keeping slim Chances are that one time or another you have gone on a weight-reduction diet. How successful was it? If you found yourself losing weight quickly, and gaining it back almost as rapidly, you probably were following a ‘‘fad’’ diet. The medically accepted way to lose weight _ and keep it off is to consume consistently fewer calories and to burn up. calories through regular exercise. Few people get fat in a hurry. Most people when gaining weight are doing it so gradually that they are almost unaware of any change in their eating pattern. This accumulation of slight weight gain weeks and years is what does the damage. To lose weight sensibly and progressively, follow a balanced diet, eiiminating those foods which are ex- tremely high in calories but low in nutrition. . Combine a regular exer- cise program with your diet. Dr. Richard B. Goldbloom of the Dalhousie University Department of Pediatrics, Halifax, Nova Scotia, quoted at the Kellogg Nutri- tion Symposium in Toronto as saying that ‘‘one change in our lifestyle which would benefit the health of the entiré population would be a significant increase in daily calorie expenditure.’’ In other words, more exercise would burn up more calories. Start, tight now, to change - bad eating habits which you have developed over the years. Don’t skip breakfast, thinking that you will lose weight because of the few calories you are missing. Force yourself if you must, to create a new pattern of The edible snail is tradit- ionally associated with French cooking. And, although they are found in most warm climates, land snails fattened in the vine- yards of Burgundy are rated_ tops. But, as Jeremy Fer- guson writes in the current issue of The Financial Post Magazine, Canada’s very own Nova Scotian sea snail is’ beginning to mount a chal- lenge in the _ escargots sweepstakes. Unlike the Chinese and Japanese who have used sea snails in stews for centuries, Nova Scotians have hitherto known them only as a damn nuisance; unlike their land- lubber cousins, the sea snails are carnivores, which means they head for lobster traps and rob them of their bait. A couple of years ago, the provincial fisheries depart- ment decided to investigate the gourmet potential of the predator. If you can’t beat ‘em, cat ‘em. Working with several pri- vate companies, it has to date spent about $50,000 on research and development, and results are looking promising. The snails have been tested in about 15 ‘Over | was. eating | breakfast each morn- ing. A light, but nutritious breakfast of - reedy-to-eat cereal, such as Al!-Bran or Corn Flakes and milk, juice and coffee or tea, is a sensible way to begin the day. Think about when and what you are eating. Re- search shows that many people. eat automatically without realizing they are eating. Be aware of the emotions and situations that trigger unintentional eating and make a conscious effort not to eat on those occasions. - Stay away from exclusion. of all but one kind of food. Such diets create an imbalance among the three major energy sources in foods—proteins, carbohy- drates and fats. Excluding any. one of them could be dangerous. The body requires carbo- * . hydrate, such as ready-to-eat cereals or bread, for energy. A. prolonged carbohydrate- free diet can lead _ to dangerous metabolic condi- tions. Fats serve as a carrier of fat-solubie vitamins—Vita- mins A, D, E and K. They help in the absorption of these vitamins and are an — important : source of energy. If you feel that you must go on a rigid diet, doctor. to lose and how fast you should lose it. If you: have any special health problems ~he can determine what type of diet is best suited to you. | Remember, losing weight permanently takes time—so don’t get discouraged. The reward will be a slimmer you—and you’ll feel as good as you look.. restaurants including several in New York and Boston, and provincial government offic- ials say the response was excellent. They also say inquiries about the sea snails have been received from as far away as California. The first batch, priced at about $5 for a tin containing two dozen (about the same as imported snails), should hit the market later this year. fad”. diets which recommend the see your) He can determine > how much weight you need _ SPRINGTIME BLOOMS GAILY on this pretty ‘two-piecer, done up in soft and superfresh 100 per cent cotton. A delectable spring bouquet from Anne Klein. There’s nothing as delic- ious as a steaming bowl of homemade soup—rich with vegetables, easy on the meat . and. when pasta is added soup is a meal- in-a-bowl. Soup is versatile. Fresh, frozen or canned vegetables can be substituted according to taste—and supplies. And, n the family doesn’t like turnips, try squash or pot- atoes. Want to ring the changes on carrots? Use celery and, or, peas. Pasta appeals to the. eye and extends the nutrition. Add it to the soup during the last 5-8 minutes of cooking (check package directions), or, cook separately, drain and add just before serving. Choose from the many shapes of pasta: children love alphabets but small sea shells, bow ties, vermicelli, elbow macaroni, rings, shots and stars are also tasty. For more flavor and nutrition add a can of lentils, kidney beans, chick peas or other legumes to vegetable and meat-based soups just .. before serving. (They are * peas: ready-cooked and require only heating). For starters try— VEGETABLE NOODLE SOUP 6 cups boiling water 4 chicken bouillon cubes ¥% cup diced squash % cup diced carrots 4 cup chopped celery 4 cup frozen peas | 6 tbsps. chopped onions 1 cup fine egg noodles 1(19 oz) can red kidney beans Combine water, bouillon cubes, squash, carrots, cel- ery and onions. Cover and cook 10 to 12 minutes. Add and gradually add noodles so that the liquid continues to boil. - Cook uncovered, stirring occas- ionally, until noodles are tender, about 3 to 5 minutes. Add beans. Correct season- ings. Serve hot. Squash, if not available, may be tepla- ced with turnip. Serves: 6 floating restaurant. Restaurant. Enjoy Seafood at its Canada’s most popular family operated Our world renowned buffet has over 54 varieties of exciting seafood dishes. Come and enjoy a delightful evening of dining aboard The “Seven Seas” Floating Seafood While on board ship, enjoy a relaxing moment _ in our new San Pan Lounge. 4 The winner of our recipe . contest this week is Mrs. Kathleen Evans of North Vancouver with her. recipe for ‘‘Ham Pineapple Rings.”’ Mrs. Evans wins a voucher for $10 worth of meat of her choice from the TOWN BUTCHER LTD., 1254 Lynn Valley Rd., North Vancouver You could be our next winner. Send your favorite recipe along with your name & telephone number to the North Shore News, #202. - 1139 Lonsdale Ave., North Vancouver, B.C. V7M 2H4. HAM PINEAPPLE RINGS 6 small slices canned 40 40 different teas ! pineapple | {o your tastel \5 Z cups cooked mashed over 3000 ioidate blends, y - sweet potatces Ideal for gifts. _ 3. cups.ground ham Mail orders our - 6 slices bacon 12-1 tsp. dry mustard 1f,- cup thick urhite co n gece A nd SALAWELD VV SARL JFAULY 2 . tsp. grated onion _ specialty. Arrange pineapple in. a greased shallow baking. pan. Shape mashed potatoes into patties the size of pineapple rings. Combine ham, mus-. tard and white sauce and onion. Shape into patties the same size as potato patties. On: each ring of pineapple place a potato patty then a ham patty. Wrap a strip of bacon around each and fasten with a toothpick. Bake in 375°. degree oven for 30 minutes or until brown. OVER 2 Open Mon. - Sun. 10:30.am - 3:00 pm. 5:30 pm - 10:00 pm. Ciosed Wednesday. Advance reservations for par- ties, luncheons, etc. 5 banquet rooms available, seating for over. 1,000. Golden Crown | 124 West Hastings St. Vancouver Honoured to be the advanced Chinese cooking center. é Foot of Lonsdale Ave. North Vancouver. Reservations Phone: = 987-3344 or 987-8318 = Open 4:00 p.m. to Mid-night. Closed Mondays. Diamond Almas. On behalf of my family & ataff | would like to welcome you aboard . L/R/R/R/R/R/A/R/A/RA/VOOVVC22 Best.