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February 1, 2012     Feather River Bulletin
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February 1, 2012
 

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16B Wednesday, Feb; 1, 2012 Bulletin, Record, Progressive, Reporter Lassen National Forest to offer snowshoe walks Crisp, sunny winter days are an invitation to play in and enjoy the great outdoors. The Lassen National Forest has announced upcoming snowshoeing excursions that will allow visitors to do just that. While there's more than one way to engage in outdoor winter recreation, snowshoe- ing is one that people of all ages can enjoy. The Almanor Ranger Dis- trict will host a series of free snowshoe walks this winter, giving participants the oppor- tunity to observe beautiful mountain landscapes, and to learn about winter survival, winter safety and trees and wintering animals, of the Lassen National Forest. Weather permitting, the first of these walks is scheduled for Friday, Feb. 3, from 1 to 3:30 p.m. The walks will be one to two miles long and last up to two hours. They are open to adults and children 8 years and older. Walks are geared toward beginners, who will learn outdoor survival skills, as well as what type of snowshoes are best for dif- ferent levels of activity. Snowshoes are provided at no cost. Programs will be held in a variety of locations throughout the Almanor Ranger District, depending on snow levels. Those who find the idea of snowshoeing intriguing and wish to try it out should con- tact Barbara Jackson at the Almanor Ranger District, at 258-2141, for more informa- tion on this winter's pro- gram and to sign up. Pre-reg- istration is required, and anyone interested in partici- pating in these walks is en- couraged to sign up early. The second walk is planned for Friday, Feb: 17, and addi- tional walks will be an- nounced in March. Snowshoe walks are also available by special request for school and educational programs. School programs can be geared toward Califor- nia State Education Stan- dards. Currently, there are plenty of openings for school programs in the Chester area and at Morgan Summit near Mineral. Only at Bananas Food on the Table: Sweeteners Heather Hunsaker Chef foodonthetable.com Eating healthy doesn't have to be all about counting calo- ries and depriving yourself of sweet treats. A healthy, well- balanced diet and lifestyle should also include natural, wholesome foods. This in- cludes switching to sweeten- ers that are environmentally friendly, less processed and healthier than refined white 'or brown sugar. Below is a guide to the most common natural sweeteners to help you choose a sweetener that is right for you. Maple syrup is the sap from maple trees that is col- lected, filtered and boiled down into sweet syrup with a distinct flavor. Don't be con- fused by maple-flavored syrups or pancake syrup; these syrups are imitations 8 lb. bag Navel Lettuce 89ea. Oranges lO nu. bag nusset Potatoes Day Only Sat., February4 Large Slicing Bunch Tomatoes Bell Peppers 89c,00 89tea 2ea/Sl 6 oz, Blueberries or Blackberries 9 Cucumbers ---ea, 2ea/Sl 39c,00onions Sale prices effective February 4, 2012 only, Sale starts at 6:00 am. Limited supply. No ralnchucks please. A WEEK 5am-lOpm Fine Wines & oirits All Lottery Games US Postage We accept Food Stamps 0,, 50 GRAND AVE., SUSANVILLE, CA 96130 ,w and are made from high fruc- tose corn syrup and artificial sweeteners. Real, pure maple syrup contains no additives and omes in two grades. Grade A is sweeter, lighter in color and has a less robust flavor. Grade B is darker in color and has a stronger maple flavor. Maple syrup has fewer calories and a high- er concentration of vitamins and minerals such as zinc, manganese and calcium than found in its sweet counter- part, honey. Honey is the oldest known natural sweetener and has great health benefits. It is made from nectar of flowers collected by bees. Honey can have different flavors and shades of color depending on where the bees get their pollen. Since honey is three times sweeter than refined white sugar, it should be used sparingly. Molasses is the product left over when sugarcane is boiled, cooled and removed of its crystals. It is then boiled again, resulting in dark, caramel flavored molasses. Similar to maple syrup, mo- lasses is available in different grades based on the boiling process. Light molasses is from the first boiling, while dark molasses is from the sec- ond boiling and blackstrap molasses comes from the third. Agave nectar has gained popularity in the last few years as a multipurpose nat- ural sweetener. This sweet syrup is made from juice that is harvested from the core of the Mexican agave plant and then heated and processed. Aga;e nectar is similar to honey in that it ranges in col- or from light to dark and raw varieties, but it is sweeter and much thinner than honey. Don't deprive yourself of the sweetness of life; just choose an all-natural variety! The recipe below combines honey, maple syrup and Dijon mustard to make a sweet and slightly tangy sauqe that is perfect with pork chops! Honey Maple Pork Chops Prep time: 10 minutes Cook time: 20 - 25 minutes Serves: 4 Ingredients: 8 boneless pork chops, sliced 1/4-inch thick 2 tablespoons olive oil 1/4 cup cider vinegar 1/4 cup honey 1/4 cup maple syrup 1/2 cup Dijon mustard salt and pepper, to taste Directions: Heat oil in a large skillet over medium-high heat. Sea- son pork chops with salt and pepper and add to skillet. Cook pork chops 1 - 2 minutes per side just to brown. Combine remaining ingredi- ents and pour over pork chops in skillet. Cover and reduce heat. Simmer pork chops in sauce for 20 - 25 minutes, or until sauce is thick and pork chops are cooked through. Hunsaker graduated from Le Cor- don Bleu College of Culinary Arts. She currently serves as a writer and recipe developer for meal planning site foodonthetable.corn. High fructose puts adolescents at risk Evidence of cardiovascular disease and diabetes risk is present in the blood of adoles- cents who consume a lot of fructose, a scenario that wors- ens in the face of excess belly fat, researchers report. An analysis of 559 adoles- cents age 14 - 18 correlated high-fructose diets with high- er blood pressure, fasting glu- cose, insulin resistance and inflammatory factors that contribute to heart and vascu- lar disease. Heavy consumers of the mega-sweetener also tend to have lower levels of cardio- vascular protectors such as such as HDL cholesterol and adiponectin, according to re- searchers at the Medical Col- lege of Georgia at Georgia Health Sciences University. These dangerous trends are exacerbated by fat around their midsection, called vis- ceral adiposity, another known risk factor for cardio- vascular disease and diabetes. The association did not hold up for adolescents with more generalized, subcutaneous fat. "It is so very important to provide a healthy balance of high-quality food to our chil- dren and to really pay close attention to the fructose and sucrose they are consuming at their home or anyone else's/' said Dr. Vanessa Bundy, an MCG pediatric res- ident. Drs. Bundy and Nor- man Pollock, bone biologist at MCG's Georgia Prevention Institute, are co-first authors on the study published in The Journal of Nutrition. "The nutrition that care- givers provide their children will either contribute to their overall health and develop- ment or potentially con- tribute to cardiovascular dis- ease at an early age," Bundy said. The best way caregivers can support healthy nutrition is to be good role models, she said. A healthy diet with plen- ty of physical activity -- not dieting -- is the best prescrip- tion for growing children. "Adolescents consume the most fructose so it's really im- portant to not only measure the levels of fructose but to look at what it might be doing to their bodies currently and, hopefully, to look' at cardio- vascular digl outcomes as they grow," Pollock said. While animal studies have had similar findings, evi- dence in children is needed to support dramatic steps to curb consumption, such as asking schools to remove so- da and other vending ma- chines or, at least, to limit ac- cess, Pollock said. The re- searchers noted that more study is needed to flesh out the relationship between high fructose consumption and cardiovascular risk and whether these early associa- tions forebode adult disease. Fructose, or fruit sugar, is found in fruits and veggies but also in high fructose corn syrup, the sweetener used lib- erally in processed foods and beverages. Researchers sus- pect growing bodies crave the cheap, strong sweetener and companies often target young consumers in ads. "Fructose itself is metabo- lized differently than other sugars and has some byprod- ucts that are believed to be bad for us," Bundy said. "The over- all amount of fructose that is in high fructose corn syrup is not much different than the amount in table sugar but it's believed there's something in the syrup processing that plays a role in the bad byprod- ucts of metabolism." The study took a "snap- shot" of the adolescents' lives, looking at overall fructose consumption, general diet history and body fat. "A unique aspect of our study design is that we took into account the fructose re, leased from sucrose during digestion along'with the f/'uc- tose found in foods and bever- ages," Pollock said. "Because sucrose is broken down into fructose and glucose before it arrives at the liver for metab- olism, it is important to con- sider the additional fructose from sucrose when determin- ing the overall health effect of uctose." 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