Review of "Fry Light, Fry Right!"

Written by Sherri Allen

Review of Fry Light, Fry Right! by Elaine Magee, MPH, R.D. Black Dog & Leventhal, September 2004 Paperback, 192 pages ISBN: 1579123910

We all love fried food. We love it forrepparttar flavor; we love it forrepparttar 113159 crunch. Unfortunately, withrepparttar 113160 rise of serious health problems like heart disease and diabetes, many of us are forced to forgo our favorite fried foods in order to avoid excess fat. Dietician and nutritionist Elaine Magee, admitted lover of all things fried, shares her approach to healthier fried food in "Fry Light, Fry Right!" This book is aimed at those who are willing to take a chance on a different way of approaching and preparing fried food.

The recipes in "Fry Light, Fry Right!" are all reduced-fat versions of traditionally fried favorites. You will be delighted to find, however, thatrepparttar 113161 fat and calories arerepparttar 113162 only things that are reduced. The dishes are full of flavor and texture. Evenrepparttar 113163 most devout fried food lover is sure to enjoy Restaurant Cheese Fries, Easy Oven Potato Chips, Oven-Baked Coconut Shrimp with Fresh Pineapple Salsa and Finger-Lickin' Good Chicken. There are even "fried light" desserts, like Spiced Apple Cider Fritters and Mexican Bunuelos.

The Mystery of Decaffeinated Coffee

Written by Gary Gresham

Caffeine has become America's most popular drug by far. 90% of Americans consume caffeine in one form or another every single day. Most of it comes from drinking coffee.

But if you're a coffee lover who prefers to avoid caffeine, you can still enjoy a cup of coffee that delivers rich flavor with decaffeinated coffee.

It's howrepparttar caffeine is extracted from coffee beans that is a mystery for most of us.

These are some ofrepparttar 113158 methods currently used for decaffeinating.

Direct Contact Method

Inrepparttar 113159 direct contact methodrepparttar 113160 beans come directly in contact with decaffeinating agents, such as methylene chloride, after being softened by water or steam. Caffeine is removed by directly soakingrepparttar 113161 materials inrepparttar 113162 methylene chloride.

Indirect Contact Method

Withrepparttar 113163 indirect contact method a water and coffee solution is used to draw offrepparttar 113164 caffeine. The solution containingrepparttar 113165 caffeine is then treated with a decaffeinating agent, such as ethyl acetate, and mixed back intorepparttar 113166 beans for reabsorption ofrepparttar 113167 flavorings.

Sometimes this method is referred to as naturally decaffeinated because ethyl acetate is a chemical found naturally in many fruits.

Water Processing

This process is similar torepparttar 113168 indirect method, except no chemicals are used. The coffee beans are soaked in hot water thenrepparttar 113169 solution is passed through a carbon filter to removerepparttar 113170 caffeine.

Swiss Water Process

Inrepparttar 113171 Swiss Water Process method,repparttar 113172 caffeine is still extracted with carbon filters butrepparttar 113173 beans soak in hot water that is saturated with coffee flavor. The result is caffeine removal without removingrepparttar 113174 coffee flavors.

It's referred to as Swiss Water Process because a Swiss company originally developed and patentedrepparttar 113175 procedure.

Carbon Dioxide Processing

With this methodrepparttar 113176 beans are soaked with water-softened materials in highly compressed carbon dioxide. The small caffeine molecules are extracted fromrepparttar 113177 beans allowingrepparttar 113178 larger flavor molecules to remain untouched. This method retainsrepparttar 113179 best overall flavor of all ofrepparttar 113180 methods used.

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