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Byline: Natalie Haughton Daily News Food Editor

You just learned you have high cholesterol. Your doctor has told you that you're a high-risk candidate for heart disease and you'd better reduce your fat intake - starting today. You want to get on the healthy-eating bandwagon. If you're clueless about where to turn for help in incorporating changes into your daily diet, don't despair.

Pick up a copy of the recently released ``The New American Heart Association Cookbook, Sixth Edition.'' It's brimming with up-to-date information about cholesterol and heart disease and offers user-friendly recipes. There's plenty to digest in this 698-page tome that celebrates the association's 25th anniversary.

Vast changes in nutrition knowledge and scientific views have occurred since the cookbook first came out 25 years ago. For instance, back then, whole milk laden with fat was touted as good for you, even though it may have raised blood cholesterol. Now nonfat milk is recommended as a far better choice to keep fat in check in the diet.

``When the book came out originally in 1973, we did not know the entire story of the role diet played in cardiovascular disease,'' noted Jane Ruehl, managing editor of consumer publications for American Heart Association in Dallas.

``At the time, researchers were just beginning to establish the cause-and-effect link between high fat consumption and high blood cholesterol. Now we know beyond a shadow of a doubt that too much dietary fat raises blood cholesterol. This is especially true of saturated fat.''

So the first and latest editions of the cookbooks differ in several ways.

Only calories per serving accompanied recipes in the first edition; successive editions included more detailed nutritional analysis and information as it became available. The latest edition now includes amounts of total fat, saturated fat, polyunsaturated fat, monounsaturated fat, protein, carbohydrates, cholesterol, fiber and sodium per serving for all recipes.

Another big difference relates to the amount of time consumers spend in the kitchen cooking, noted Ruehl. Research has indicated that people spent more time in the kitchen 25 years ago than today, so the recent revision emphasizes recipes that are easier and quicker to prepare - with fewer ingredients, more convenience items (garlic in a jar, canned broth, etc.) and faster and different cooking methods (i.e. sauteing instead of roasting).

More than 150 of the 600 recipes in the book are new, but many - another 150 - of those in older volumes have been retested, revised and updated to incorporate the explosion of nonfat, low-fat, low-salt, salt-free, convenience and newer and trendy ingredients on the market today that were not available a couple of decades ago. That includes items like nonfat flavored yogurts, nonfat and low-fat cheeses and sour cream, portobello mushrooms, fresh ginger, kiwis, balsamic vinegar and salt-free canned tomatoes.

Also, about one-third of the new edition, which was three years in the making, is devoted to quick and easy recipes designed to inspire busy cooks who want to prepare recipes from scratch when time is at a premium. But all of the recipes, even the lengthier, more time-consuming ones, appear straightforward, uncomplicated and accessible.

Taste was a major emphasis in revamping the recipes and developing new ones this time around. It is hoped that the recipes will convince even skeptics that low-fat food can taste fantastic, said Ruehl, dispelling the image of heart-healthy food as bland and boring.

Whether the book can deliver palatable, satisfying and flavorful creations depends on individual tastes and recipe selections. The Fudgy Buttermilk Brownies (made with unsweetened cocoa powder, unsweetened applesauce, nonfat buttermilk, egg whites and vanilla) were rubbery, lacking in chocolate flavor and uninspiring, while Chocolate Swirl Cheesecake (a combination of fat-free and reduced-fat cream cheese, nonfat sour cream, egg substitute, unsweetened cocoa powder and fat-free caramel apple dip) was just OK. Perhaps flavor could have been improved in both with a little more fat and cocoa. But the Italian Rice Salad With Artichokes was a winner.

Cook's tips sprinkled throughout the book should be helpful to novice cooks unfamiliar with items such as brown rice, lemon grass, rice vinegar, hazelnuts, instant-read thermometers, and techniques for cutting sticky foods (use kitchen shears lightly sprayed with vegetable oil). Time-saving tips are another new feature giving cooks options such as reducing the simmering time for a spaghetti sauce from two hours to 30 minutes without much flavor loss. Another tip suggests preparing more than a single recipe of chicken so you end up with extra to use in another dish.

In developing new recipes for this volume, testers were given directives to use the lowest-fat ingredients that would yield the desired results, said Ruehl. The association's staff scientists reviewed each recipe. In some cases, testers had to return to the kitchen to refine recipes and reduce the fat.

Only you have the power to change your diet, reduce the amount of fat it contains and eat healthfully. Perhaps some of these recipes from the new cookbook may inspire you to get started without sacrificing taste, convenience and pleasure. Give them a whirl.


1 package (9 ounces) frozen no-salt-added artichoke hearts, thawed and drained

4 ounces fat-free OR low-fat cream cheese, room temperature

1/2 cup plain nonfat OR low-fat yogurt

1/4 cup thinly sliced green onions (green part only)

1 1/2 teaspoons cream sherry

1 teaspoon salt-free Italian herb seasoning

1/8 teaspoon garlic powder

1/8 teaspoon salt

Blot artichokes dry on paper towels. Chop into small pieces.

In a medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.

Cover and refrigerate at least 1 hour to allow flavors to blend. Stir before serving. Serve with baked chips. Makes 14 servings, 2 tablespoons each.

NUTRITION INFORMATION PER SERVING (WITHOUT CHIPS): 20 calories; 2 grams protein; 3 grams carbohydrates; 1 milligram cholesterol; 0 grams fat; 1 gram fiber; 79 milligrams sodium.


Serve with heart-healthy crackers, toasted pita bread pieces, or vegetable dippers, such as cauliflower florets, baby carrots and celery sticks.

1 medium red bell pepper, broiled OR roasted and peeled OR 1/2 cup roasted red bell pepper in a jar, rinsed and drained

2 tablespoons sesame seeds

1 can (15 OR 16 ounces) chickpeas, rinsed and drained

1/4 cup water

2 tablespoons fresh lime juice (1 to 2 medium limes)

1 medium clove garlic, minced, OR 1/2 teaspoon bottled minced garlic

1/4 teaspoon salt

1/8 teaspoon pepper

Remove and discard stem, ribs and seeds of red pepper. Blot with paper towels, then dice.

Dry-roast sesame seeds in a small nonstick skillet over medium heat 3 to 4 minutes, shaking skillet occasionally. Put sesame seeds in a food processor or blender and process 30 seconds.

Add bell pepper and remaining ingredients and puree.

Serve at room temperature, or refrigerate in an airtight food container up to 5 days and serve chilled. Makes 16 servings, 2 tablespoons per serving.

NUTRITION INFORMATION PER SERVING: 42 calories; 2 grams protein; 7 grams carbohydrates; 0 milligrams cholesterol; 1 gram fat; 1 gram fiber; 86 milligrams sodium.



8 ounces uncooked arborio rice (1 1/4 cups)

1 package (9 ounces) frozen no-salt-added artichoke hearts, thawed

4 medium Italian plum tomatoes

1 cup frozen peas, thawed

1/4 cup diced red onion


2 tablespoons grated Parmesan cheese

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh basil

1 tablespoon olive oil

1 medium clove garlic, minced OR 1/2 teaspoon bottled minced garlic

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon pepper

For Salad, cook rice using package directions, omitting salt and margarine. Let cool to room temperature.

Meanwhile, blot artichoke hearts dry with paper towels. Cut each heart in half. Put in a large bowl. Cut tomatoes in half lengthwise, then in thin slices. Add tomatoes, rice, peas and red onion to artichokes. Stir well.

For Dressing, combine all dressing ingredients in a food processor or blender. Process 20 seconds. Pour over salad and gently stir with a rubber scraper. Cover and refrigerate several hours to allow flavors to blend. Makes 6 servings.

NUTRITION INFORMATION PER SERVING: 213 calories; 6 grams protein; 40 grams carbohydrates; 2 milligrams cholesterol; 3 grams fat; 3 grams fiber; 187 milligrams sodium.


This dish is good and quick. Serve it either hot or cold.

2 medium green onions, thinly sliced (about 1/4 cup)

1/4 cup vegetable broth (use homemade OR commercial low-sodium variety)

2 tablespoons reduced-fat peanut butter

1 tablespoon plus 1 teaspoon cider vinegar OR rice vinegar

1 teaspoon toasted sesame oil

1/4 teaspoon cayenne pepper OR to taste

4 cups hot cooked spaghetti (2 cups dried, uncooked)

In a medium bowl, combine all ingredients except spaghetti. Stir into hot spaghetti.

Serve immediately for a hot entree, or cover and refrigerate for a cold entree. Makes 4 servings.

NUTRITION INFORMATION PER SERVING: 253 calories; 9 grams protein; 43 grams carbohydrates; 0 milligrams cholesterol; 5 grams fat; 4 grams fiber; 48 milligrams sodium.


Vegetable oil spray

2 pounds fresh OR frozen fish fillets OR steaks, about 3/4-inch thick

3/4 cup dry white wine (regular OR nonalcoholic)

2 green onions, chopped

1 tablespoon light soy sauce

2 tablespoons grated fresh ginger root

2 teaspoons prepared horseradish, drained

1 teaspoon vegetable oil

Lightly spray a broiler-proof baking dish with vegetable oil spray. Put dish under preheated broiler 1 to 2 minutes.

Rinse fish and pat dry with paper towels. Cut fish into 8 equal portions. Arrange in a single layer in preheated dish.

In a small bowl, combine remaining ingredients, stirring well. Pour over fish. Broil fish in preheated broiler about 2 inches from heat 5 to 6 minutes. Turn carefully and broil 5 to 6 minutes or until fish flakes easily when tested with a fork. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 115 calories; 19 grams protein; 1 gram carbohydrates; 53 milligrams cholesterol; 2 grams fat; 0 grams fiber; 148 milligrams sodium.


Serve this over rice, with melon slices on the side.

8 boneless, skinless chicken breast halves (about 4 ounces EACH), all visible fat removed

Vegetable oil spray

1 teaspoon vegetable oil

1 cup thinly sliced onion (1 medium)

2 cups thinly sliced fresh mushrooms (6 to 8 ounces)

1 cup chopped celery (2 medium ribs)

2 tablespoons minced garlic

1 tablespoon chopped fresh oregano OR 1 teaspoon dried, crumbled

1 tablespoon chopped fresh basil OR 1 teaspoon dried, crumbled

2 cups sliced green bell peppers (2 medium)

2 cups peeled, diced tomatoes (3 medium)

1/2 cup dry white wine (regular OR nonalcoholic)

2 tablespoons fresh lemon juice

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon pepper OR to taste

2 tablespoons finely snipped fresh parsley

Rinse chicken and pat dry with paper towels. Cut into 1/2-inch cubes and set aside.

Spray a large skillet with vegetable oil spray. Add oil to skillet and heat over medium-high heat. Saute onion until translucent, 2 to 3 minutes.

Add mushrooms and cook over medium-high heat until liquid evaporates, 3 to 4 minutes.

Add celery, garlic, oregano and basil and cook 1 minute. Add bell pepper and cook 2 minutes. Add tomatoes and cook 5 minutes. Stir in wine, lemon juice and red pepper flakes. Set aside.

Spray a large nonstick skillet with vegetable oil spray. Heat over high heat. Add 1/2 of chicken and sprinkle with about 1/2 of pepper. Cook until pieces are cooked evenly throughout and are lightly browned, 5 to 6 minutes, stirring occasionally. Don't overcook. Transfer chicken to a plate.

Respray skillet and repeat procedure with remaining chicken and pepper, then return first batch of chicken to skillet.

Pour sauce over all and stir gently to blend. Simmer 5 to 10 minutes. To serve, sprinkle with parsley. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 179 calories; 25 grams protein; 10 grams carbohydrates; 63 milligrams cholesterol; 4 grams fat; 2 grams fiber; 75 milligrams sodium.


Vegetable oil spray

1 1/2 cups orange, red OR yellow bell pepper strips OR a combination (1 1/2 medium)

2 teaspoons seeded and minced fresh jalapeno chiles OR to taste

1/2 cup diagonally sliced green onions (4 to 5 medium)

6 boneless, skinless chicken breast halves (about 4 ounces EACH), all visible fat removed

1/3 cup all-purpose flour

2 1/2 teaspoons chili powder

1/2 teaspoon pepper

1/4 teaspoon salt

2 teaspoons vegetable oil

1 can (28 ounces) no-salt-added whole tomatoes

1 teaspoon grated lime peel

Heat a large nonstick skillet over medium-high heat. Remove skillet from heat and lightly spray with vegetable oil spray. Return skillet to heat. Saute bell pepper and jalapeno 4 to 5 minutes, stirring occasionally. Add green onions and saute 1 minute.

Transfer vegetables to a plate and set aside.

Rinse chicken and pat dry with paper towels. Put chicken, smooth side up, between 2 sheets of plastic wrap. Using smooth side of a metal mallet, flatten chicken to 1/2-inch thickness. Combine flour, 1 1/2 teaspoons chili powder, 1/4 teaspoon pepper and salt in a paper or plastic food bag. Add chicken one piece at a time and shake to coat with flour mixture. Shake off excess flour.

In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add chicken pieces and lightly brown on both sides, 3 to 4 minutes per side. Repeat process with remaining oil and chicken.

Transfer to a plate containing vegetables.

Add undrained tomatoes to skillet, breaking up whole tomatoes with a wooden spoon. Stir in remaining 1 teaspoon chili powder and 1/4 teaspoon pepper. Reduce heat and simmer 3 to 4 minutes. Add lime peel, vegetables and chicken. Heat over medium heat 5 to 6 minutes, or until heated throughout and chicken is no longer pink in center. Makes 6 servings.

NUTRITION INFORMATION PER SERVING: 202 calories; 25 grams protein; 15 grams carbohydrates; 63 milligrams cholesterol; 5 grams fat; 3 grams fiber; 177 milligrams sodium.


1 teaspoon vegetable oil

1 1/3 cups diced carrots (2 medium)

1 cup finely chopped onions (2 medium)

1 cup diced red bell pepper (1 medium)

1/2 cup diced celery (1 medium rib)

3 cups shredded red cabbage (about 12 ounces)

1 1/2 cups unsweetened apple juice

1/2 cup cider vinegar

1/4 cup packed light brown sugar

3 tablespoons cornstarch

2 tablespoons Dijon mustard

1/4 teaspoon salt

In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom. Saute carrots, onions, bell pepper and celery until onions are translucent, 2 to 3 minutes. Reduce heat to low, stir in red cabbage and cook covered for 5 minutes.

In a small bowl, combine remaining ingredients. Stir into cabbage mixture. Increase heat to medium-high and cook, stirring, until sauce clears and thickens, 2 to 3 minutes. Makes 8 servings.

NUTRITION INFORMATION PER SERVING: 111 calories; 1 gram protein; 23 grams carbohydrates; 0 milligrams cholesterol; 2 grams fat; 2 grams fiber; 96 milligrams sodium.


Vegetable oil spray

1/3 cup crushed chocolate graham cracker crumbs (about 9 small rectangles)

12 ounces fat-free cream cheese, softened

4 ounces reduced-fat cream cheese, softened

3/4 cup sugar

Egg substitute equivalent to 3 eggs

8 ounces nonfat OR light sour cream

1 teaspoon vanilla

1/3 cup unsweetened cocoa powder

1/4 cup fat-free caramel apple dip

Spray a 9-inch springform or 9-inch round cake pan with vegetable oil spray. If using a cake pan, line bottom with cooking parchment or wax paper and spray again. Sprinkle graham cracker crumbs on bottom of pan. Set aside.

In a large mixing bowl, beat cream cheeses and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg substitute and beat on medium speed until mixed in. Add sour cream and vanilla. Beat on medium speed until smooth, about 30 seconds. Remove 1 cup batter and set aside.

Stir cocoa powder into remaining batter and beat on medium setting 30 seconds, or until mixed in. Pour 1/2 of chocolate batter into springform pan (no need to spread over bottom of pan.) Pour 1/2 of reserved white batter on chocolate batter. Spoon caramel apple dip onto white batter. Pour remaining chocolate batter into pan. Drop spoonfuls of remaining white batter onto chocolate batter. Spoon remaining caramel apple dip on top. Gently shake pan back and forth to distribute batter evenly.

With a sharp knife, lightly swirl batter to create a marbled effect. (Don't overswirl or you'll have no pattern.)

Bake in preheated 325-degree oven 55 minutes or until center is just set. Place pan on a rack and let cool 1 hour. Refrigerate at least 3 hours or until well-chilled. Run a knife along inside of pan. Release side of springform pan or invert cake pan onto a plate. Makes 12 servings.

NUTRITION INFORMATION PER SERVING: 162 calories; 9 grams protein; 24 grams carbohydrates; 7 milligrams cholesterol; 3 grams fat; 1 gram fiber; 258 milligrams sodium.

Here's how to get started

Since 1983, the American Heart Association has recommended the same type of diet for all healthy adults. High blood cholesterol, high blood pressure and obesity (major risk factors for heart disease) aren't something you should start thinking about in your 40s or 50s. The time to start is now. Following are the AHA's dietary recommendations to reduce the risk of heart disease.

Limit total fat consumption to no more than 30 percent of total calories. That means if you're on a 1,200-calorie-a-day diet, you should consume no more than 40 grams of fat per day; an 1,800-calorie diet no more than 50 grams fat daily.

Saturated fat consumption should be 8 to 10 percent of total calories. Limit polyunsaturated fats (corn oil, sunflower oil, etc.) to no more than 10 percent of total calories. Monounsaturated fats (canola oil, olive oil, etc.) should be no more than 15 percent of total calories.

Restrict dietary cholesterol intake to less than 300 milligrams per day.

Fiber from food should be 25 to 30 grams per day.

Limit sodium intake to 2,400 milligrams (2.4 grams) per day.

Look at the entire day or week, not each serving of a specific dish. It's the total overall picture that is important. At times you may eat some foods such as olive oil, which derive 100 percent of their calories from fat, while other foods you eat, such as apples, may contain no fat calories. The key is to balance high-fat and low- or nonfat foods.

In addition, the AHA suggests eating a wide variety of foods, including plenty of vegetables, fruits and whole grains, using sugar and drinking alcohol in moderation and balancing food intake with physical activity to prevent obesity.

To help you visualize what you need for good nutrition daily, refer to the AHA's Healthy Heart Food Pyramid. More tips are available in ``An Eating Plan for Healthy Americans,'' ``Tips for Eating Out'' and ``How You Can Have Your Cake and Eat It Too.'' For free copies of the brochures, call the American Heart Association at (800) 242-8721.

Source: American Heart Association

Reduce fat while adding flavor

When it comes to heart-smart cooking and dining, try some of these fat-cutting techniques and flavor-enhancing ideas.

Avoid cooking methods that add fat (such as deep-frying) or allow food to cook in its own fat. Opt instead for roasting, baking, broiling, braising, poaching, sauteing, stir-frying and microwaving, which require little or no fat.

Use nonstick skillets and nonstick vegetable oil sprays.

Trim all fat from meat before cooking, except when roasting (remove after roasting, prior to eating). Use ground beef, pork or turkey that is no more than 15 percent fat. Drain off all fat after browning meats. Brown ground meat without added ingredients, then rinse with hot water and drain to get rid of as much of the fat as possible.

Use skinless chicken parts and remove all visible fat before cooking. Roast a turkey or chicken with the skin on, but be sure to remove it before eating.

Stretch ground meats and poultry by using finely chopped veggies. Reduce cholesterol by using less meats and poultry and more vegetables in soups, salads and other recipes.

Cook vegetables just until crisp-tender for best flavor and nutrition.

Sweeten plain nonfat yogurt with pureed or cut-up fruits, or undiluted orange or apple juice concentrate to save extra sugar calories.

Use fresh herbs and citrus peels - and plenty of them - wherever possible to make up for the flavor you'll be missing from fat.

Use dry mustard for a zesty flavoring in cooking, or mix it with a little water to make a zippy condiment.

Citrus juice and vinegar are excellent flavor enhancers on fruits, vegetables, fish, chicken, etc.

When you desire a burst of flavor, use dried fruits and vegetables such as cherries, cranberries, tomatoes, mushrooms and chili peppers, which are more intense than fresh.

Use fats and oils sparingly and use those lowest in saturated fatty acids and cholesterol. Also be aware that although coconut oil, palm oil and palm kernel oil are vegetable oils and have no cholesWterol, they are high in saturated fatty acids.

- Natalie Haughton

Healthy food choices at the heart of improved lifestyle

There's no time like the present to examine and change your eating habits to incorporate heart-healthy foods and eating into your daily diet. Remember that healthy eating begins at the supermarket - with what you buy. These shopping tips may help give you a boost.

Plan your meals for an entire week and make a detailed shopping list accordingly to save time at the store and reduce impulse buying. Keep in mind that variety is key to healthful eating.

Concentrate on shopping the perimeters of the supermarket where you'll find a wide variety of fruits and vegetables (which have little or no fat and tend to be low in sodium and high in fiber and vitamins) and lean meat, poultry and seafood choices.

Read labels carefully.

When you see foods labeled fat-free, low-fat, low sodium and the like, here's what they mean according to the Food and Drug Administration-approved definitions:

Fat-free- less than 0.5 grams of fat per serving.

Low-fat - no more than 3 grams of fat per serving.

Lean (as applied to meats) - less than 10 grams of total fat, 4.5 grams of saturated fat and 95 milligrams of cholesterol per serving.

Extra lean (as applied to meats) - less than 5 grams of fat, 2 grams of saturated fat and 95 milligrams of cholesterol per serving.

Light or lite - one-third fewer calories or no more than half the fat of the regular version.

Low sodium - no more than half the sodium of the regular version.

Sodium-free - contains less than 5 milligrams of sodium per serving.

Cholesterol-free - less than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving.

Get in the habit of using fat-free or low-fat dairy products. Opt for nonfat milk, low-fat or nonfat sour cream, cream cheese and cottage cheese and reduced fat cheeses instead of their higher fat counterparts.

Purchase lean beef cuts W- either USDA Select or Choice grades - such as round steak, tenderloin or flank steak - rather than more fatty ones such as T-bones or rib eyes, which are higher in saturated fats.

Choose lean or extra-lean ground beef, and buy turkey or chicken ground without the skin.

When shopping, keep in mind that skinless white chicken meat has half the fat of skinless dark meat. Much of the fat in poultry is in the skin, so if the poultry you purchase has skin, be sure to remove it before cooking or eating.

Fresh fish is low in sodium and generally contains less saturated fat than red meat and about the same cholesterol (shrimp and crayfish are higher). In general, the whiter the fish, the lower the fat content.

Avoid hidden salt - in additives like sodium nitrite, sodium benzoate, sodium propionate and sodium citrate - which comes in many processed foods.

Look for canned or dehydrated varieties of soup with no more than 2 grams of fat per cup.

For snacks, look for baked tortilla chips with only a small amount of fat, or eat pretzels that are fat free.

Select nonfat or low-fat dairy desserts, including frozen and nonfrozen yogurt, ice cream, ice milk and sherbet.

Polyunsaturated and monounsaturated oils are the kinds of fat you'll want to include in your daily diet to keep your blood cholesterol low. According to the AHA, a reasonable total to aim for is 5 to 8 teaspoons of fat daily, and that includes hidden fat in baked and snack foods as well as cooking and as spreads.

Use safflower, sunflower, corn, soybean, olive or canola oil as your primary vegetable oil as they are low in saturated fatty acids and can help lower cholesterol as part of a diet low in saturated fatty acids.

If you are trying to reduce salt in your diet, be aware that seasonings, condiments and sauces such as steak sauce, ketchup, MSG, soy sauce, bouillon cubes and salad dressings may contain a lot of sodium. Look for low-sodium versions.

- Natalie Haughton

Source: ``The New AmericaWn Heart Association Cookbook.''


4 Photos, 3 Boxes

Photo: (1--3--Color) Designed for healthy eating, Chocolate Swirl Cheesecake, above, Italian Rice Salad With Artichokes, left, and Chicken Creole are just a sampling of the 600 recipes in ``The New American Heart Association Cookbook.''

(4--Color) Adjust the heat level in spicy Chicken Southwestern by varying the amount of jalapeno peppers you use.

Box: (1) Here's how to get started (See text)

(2) Reduce fat while adding flavor (See text)

(3) Better food choices at the heart of improved lifestyle (See text)
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Publication:Daily News (Los Angeles, CA)
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Date:Feb 17, 1999

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