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Pahrump Mirror
Pahrump, Nevada
November 20, 1997     Pahrump Mirror
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November 20, 1997

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Food, Health and Fitness Pahrump Valley Gazette, Thursday, November 20, 1713 ,r. ss re )n p- of in )y ut d. t st rS [I- tS i f Drug abuse by Molly Williams Pahrump Valley Home Health The abuse of drugs takes a heavy toll on individuals, families and society in general. Physical, mental, emo- tional, and spiritual health are all impaired. Morals and ethics are also destroyed. Drug abuse is a major health problem today. The National Institute of Drug Abuse defines this condition as the use of a legal or illegal drug that causes physical, mental, emotional or social harm. The age groups range from young students who experiment with hallucinogens and marijuana, to adults who over use tranquilizers and other prescription drugs. The most dangerous form of drug abuse is that in which users mix several drugs. Designer drugs and heroin are on the rise. Persons predisposed to drug abuse tend to have few mental or emotional resources against stress and a low tolerance of frustration. They demand immediate relief of tension or distress, which they receive from taking the abused drug or drugs. Drug dependence may follow the use of drugs for relief of physical pain. In young people, it often follows experi- mentation with drugs that commonly results from peer pressure. Medical and nursing professionals are at special risk of drug dependency because of easy access to them. Pharmacists are another group who are at risk for drug dependency. Substance abuse includes the use of specific sub- stances that are intended to alter mood or behavior. Drug abuse is the use of drugs for other than legitimate medical purposes. There is a growing tendency among drug users to take a variety of drugs simultaneously, including alco- hol, sedatives, hypnotics and marijuana, which may have additive effects. Chronic abuse of drugs, especially by intravenous use, can lead to life threatening complica- tions. Treatment of drug dependence commonly involves a triad of care: detoxification, long term rehabilition, and after care. After care means a life time of abstinence, usually aided by participation in Narcotics Anonymous or a similar self-help 8r0up. After withdrawal from the drug, rehabilitation is needed to prevent recurrence of drug abuse. Rehabilitation programs are available for both in- patients and out-patients. These programs may include individual, group and family psychotherapy. Stay alert. Be aware. Take Care. Endocrine disruptors: A false alarm ? In response to one of the biggest health scares of the 1990s, last year federal legislators passed amendments to the Safe Drinking Water Act and the Food Quality Protection Act. The scare: Increased reports worldwide of altered endo- crine function, such as lowered sperm counts and - tive abnormalities caused by chemicals, termed "endocrine disruptors." One study that initiated the greatest concern was from Tulane University in 1996 that suggested a 1,600-fold in- crease in risk of endocrine disruption when relatively small amounts of chemicals were combined. But, as has become truewith other alarming reports, this scare may not be real after all. sions drawn from this papa The scientific investigation continues. The EPA's Endo- crine Disrupter screening and Testing Advisory Committee will still develop and implement a screening program for EPA to submit to Congress by August 1999, and the National Academy of Sciences' study is scheduled to he released by the endofthis year. A t Assistant EPA Adminima- tor, Lynn Goldm, "[I n does not e "Imdnam tl scientific basis for regulat concern over mpting chemicals." " Scientific and regulatory realities are not that simple." It that the endocrine disruptors scare may have just been the latest example of placing too much emphasis on one study." J International Holiday favorites The holiday season brings to mind old-fashioned Ameri- can favorites like turkey, stuffing and mashed potatoes. But today's "American" cooking is just as likely to include a variety of globally-inspired foods and flavors, like portobello mushrooms, pine nuts and fresh herbs, that are now readily available on grocery-store shelves. Top chefs across the country are reinterpreting the "classics" with fresh, imaginative and international touches, often melding the cuisines of multiple cultures. Leading gourmet food magazines like Food & Wine and Gourmet have called simple, international cuisine one of today's hottest food trends, and French and Italian foods continue their reign as America's favorites. While many families still favor "tried-and-true" dishes, the holidays are the perfect time to spruce up seasonal standbys with easy and delicious international accents. And as our culinary tastes continue to broaden, influenced in part by "star" chefs' cookbooks and television cooking programs, it's also a wonderful time to make room for some new favorites. Bring a taste of the world to your holiday dinner For example, if turkey suits your tastes, add an Italian flavor by serving a Holiday Roasted Turkey with Lemon Rosemary Butter. "Dress up" your basic bird by tucking a delicious butter sauce made with real butter, garlic cloves, lemon rind, fresh basil leaves and rosemary sprigs under the skin before roasting. Instead of a standard vegetable dish, try serving Green Beans Provinceal, french-cut green beans topped with a blend of Provinceal spices and real butter. Other interna- tional side-dish options include a Latin American-inspired Saffron Scented Lemon Rice. But no matter what's served during the holidays, for memorable meals, chefs around the world rely and agree upon real butter for superior cooking and baking perfor- mance. "The holidays are the time of year when family and friends deserve the very best meals possible and that means using the best quality ingredients," said Jose "Chef Pepin" Hernandez, popular television chef and personal- ity. "I use only real butter in my family's recipes because it has the unique ability to bring out all the flavors of your traditional holiday foods." Roasted Turkey with lemon rosemary butter 1/2 cup (1 stick) butter, softened 2 teaspoons grated fresh or bottled lemon rind I tablespoon fresh or bottled lemon juice 2 cloves garlic, minced 2 tablespoons chopped fresh rosemary leaves or 2 tea spoons dried rosemary, crushed 1 13-15 pound turkey Salt and pepper Meat thermometer Preheat oven to 350, In a small bowl combine butter, lemon rind and juice, garlic and rosemary. Remove giblets, neck and excess fat from turkey. Rinse with cold water; pat dry. Season cavity with salt and pepper. With fingers, loosen breast skin, leaving skin attached. Spread about 1/2 of butter mixture over breast meat under skin. Rub about 2 tablespoons of butter mixture over entire turkey. Place turkey on rack in shallow roasting pan. Roast turkey for about 3 to 3 1/2 hours until thermom- eter registers 180 . To check temperature, insert thermom- eter into thickest part of thigh. Baste occasionally with remaining butter mixture. If turkey gets too brown while cooking, tent turkey breast with foil until done. Makes about 12 servings. Saffron scented lemon rice 1/4 cup (1/2 stick) butter, sliced 1-1/2 cups uncooked long grain rice 3 cups chicken broth 1/2 teaspoon saffron threads* 3 l/4-inch thick lemon slices I/2 cup each: chopped red bell pepper and onion 1/4 cup chopped pimiento-stuffed green olives 1/3 cup chopped parsley 1/4 cup slivered almonds, toasted Salt and pepper to taste In a medium saucepan heat 2 tablespoons of butter. Add rice and stir to coat. Cook 2 minutes before adding broth, saffron and lemon slices, tie.at to boiling. Cover and simmer until rice is tender and all of the liquid has been absorbed, about 20 minutes. Meanwhile, heat remaining 2 tablespoons butter in me- dium skillet. Add onion and bell pepper and cook until tender, about 2 minutes. Add remaining ingredients to skillet. Cook 1 minute longer. Stir all sauteed ingredients into cooked rice. Season to taste with salt and pepper: Makes 6, 1/2-cup servings. * Variation: 1/4 teaspoon ground turmeric can be substi- tuted for saffron. It will not have the same flavor as saffron but it will give it the yellow color. Green Beans Provencal 4 cups water 1 pound thin French green beans* 1/4 cup (1/2 stick) butter 2 cloves garlic, minced 3/4 cup quartered cherry tomatoes 3/4 teaspoon each: dried oregano and thyme 3 tablespoons chopped fresh basil or 1-1/2 teaspoons dried basil Salt and pepper Boil 4 cups of water in a large saucepan. Add 1 poum thin French green beans and cook until tender, about 5 minutes. Drain beans well and transfer to serving platter. In same saucepan, melt butter until hot. Add garlic and cook two minutes over medium heat being careful not to burn garlic. Add tomatoes and herbs. Cook about one minute. Season with salt and pepper to taste. Spoon mixture over green beans to serve. MKakes six servings. * NOTE: French green beans are a very tender, thin green bean. They are available year-round in many super- markets. Regular green beans can he substituted but a longer cooking time may be necessary.