THE DETROIT JEWISH NEWS

Friday, March 10, 1978 29

The Best of Everything

(Continued from Page 28)
and Middlebelt, joins our
nice guy list of real regu-
lars..
JIM TAYLOR, head of
the Detroit Hot Jazz Soci-
ety, may lead a big
nationally-promoted jazz
festival here during Labor
Day Weekend.
TIPS TO WAITERS and
waitresses . . . Clean away
dirty dishes, glasses, empty
bottles, etc. as quickly as
possible (In some restaur-
ants bus boys will do this,
however, it is the waiter's or
waitress' duty to see that it
is done promptly.) . . . Re-
fill water glasses, replenish
bread basket, butter and
beverage throughout the
meal . . . Clean ash trays
. . . Inquire at least twice
as to how everything is .
If anything is wrong, report
it to whoever is in charge
but in any event, MAKE IT
RIGHT!
CHUCK MUER has
signed an agreement to take
over an existing restaurant
in Sarasota, Fla. . . (Un-
cle Joe Muer has one in Boca
Raton.)
SAM AGEMY, for those
who asked, has been even-
ing manager at London
Chop House on congress for
the past two years . . .
doing an excellent job very
well received by the LCH
patrons.
This April will be an-
niversary number 33 for
Jose Reyes . . . who started
as a bartender at the Lon-
don Chop House in 1945
. . . and still reigns at the
corner when you enter.
JACKIE
SWEET
SCARZIA, evening hostess
at Sultan's Table, South-
field and 10 Mile, is the
daughter of Dorothy and the
late Jack Fox.
WORD HAS IT that the
southeast corner of Everg-
reen and 10 Mile will be the
site of another fast food op-
eration . . taking in the
entire area, Texaco station
and all.

SHRINERS are in the
process of buying the
Raleigh House.

CONSUMER RE-
PORTS for March asks,
"Which contains a greater
percentage of sugar: Heinz
Tomato Ketchup or Sealtest
Chocolate Ice Cream?
Wishbone Russian Dressing
or Coca Cola? Coffee-Mate
Non-Dairy Creamer or a bar
of Hershey's Milk Choco-
late?
"Unless you have a food-
analysis laboratory in your
basement," says Consumer
Reports, "the answers
might come as quite a sur-
prise. The Heinz Tomato
Ketchup is 29 percent
sugar, compared to 21 per-
cent for the ice cream. If you
put Wishbone Russian
Dressing on a salad, you're
pouring 30 percent sugar, a
proportion more than three
times that of Coke. The
Coffee-Mate, which is sup-
posed to be a substitute for
cream, contains 65 percent
sugar, against 51 percent
. for a Hershey bar.... .

"Those were some of the
results when CU analyzed
24 common food products to
determine what proportion
of their weight consisted of
sugar. (When we use the
word 'sugar,' we're referring
to all varieties of sugars, in-
cluding those in corn syrup,
honey, fruit and vegetables,
as well as ordinary table
sugar, or sucrose.)
"When it comes to sugar,
much of the food industry
apparently operates on the
assumption that the con-
sumer has three taste pre-
ferences: sweet, sweeter,
and sweetest. If you prepare
your chicken with Shake 'N
Bake Barbecue Style, you're
getting a coating that's 51
percent sugar. A bowl of
Quaker 100 Percent
Natural Cereal gives you 24
percent sugar. If you munch
on a Ritz Cracker, you know
you're not eating a cookie,
but you might not know it's
12 percent sugar.
A look at product in-
gredients on supermar-
ket shelves reveals the
difficulty of finding al-
most any type of pre-
pared food product with-
out sugar in it. It's used
not only in sweet baked
goods, desserts, and soft
drinks, but also in sauces,
many baby foods, almost
all fruit drinks, salad
dressings, canned and
dehydrated soups, pot
pies, frozen TV dinners,
cured meats, some can-
ned and frozen vegeta-
bles, most canned and
frozen fruits, fruit yogurt,
and breakfast cereals. If
you eat a hot dog, there is
likely to be sugar in the
meat, in the ketchup or
relish, and in the bun.
There is even a bit of
sugar in many brands of'
salt-
"What is all this added
sugar -'an average of 128
pounds consumed by every
man, woken, and child in
.' States last year
the Unita–
— doingto us? It depends on
whom you listen to. The
Sugar Association calls it
'one of our cheapest sources
of food energy' and 'the
catalyst that makes eating
pleasurable.' Kellogg Co.,
which makes various
brands of presweetened
cereal, says that sugar is 'a
solution to some world
hunger problems.'
"But to critics, sugar rep-
resents 'empty calories,' ac-
companied by a host of med-
ical ills. Sugar has been
blamed not only for heart
disease and diabetes, but
also for a list of afflictions
ranging from acne to vari-
cose veins not to mention
obesity and tooth decay.
"Sugar was 'cultivated
as early as 325 B.C. in In-
dia, but it remained a
scarce luxury until Col-
umbus brought sugar
cane to the Caribbean in
1493. Within the next
hundred years, sugar be-
came one of the valued
products of the New
World, often' plundered'
by pirates along with
f#i!vr LW! gold.

"Between 1900 and 1970,
world population of sugar
climbed from 8 million to 70
million tons. On average,
Americans now get about 24
percent of their calories
from sugar. Only 3 percent
comes from the sugar in
fruits and vegetables.
Another 3 percent is from
lactose, the milk sugar in
dairy products. The vast
bulk — 18 percent of all the
calories we consume — is

COUNTRY
INN
11-11 RIGS • 11-11 CHICKEN

•

from sugar that is added to
our food. Whether in pac-
kaged salad dressing or in
Hostess Twinkies, sugar is
the leading additive in the
United States today."

WANT A SKIMPY SANDWICH?

DON'T COME TO

27701 Orchard
Near 12 Mile

01>EN2414OURS

Elie

Rs St 11-2 sa,Sst. 2-21sa.

r

...
10
Mile at Southfield Rd. 559-4230

k....

6

p

S. 7 Mlle Rd.

869-5674

....

enjoy good
food and drink
at moderate cost

3951 14 MI. M.
2 Mhos E. of Maul an
139-111131

Sauteed with mushrooms
Shallots, Armagnac
and heavy cream.

18211 JOHN R

451 0 9 CASS • UTICA
731-4440
"la The 11 Red Nesse"

At the Ryan Roodhouse, you will
mks In the condonable surround-
ings of • contemporary reedhouse
and enjoy honest portions of
hearty food, honest drinks and
great •nt•rtainment without a
cover charge or increased prices.
Any way you look at it, worn one of
the best values around. Come, find
ourlor yoursent

Road

Italian-American Cuisine

—BEER & WINE-

Relax,

Lake

553-2191

VINCENZO'S

• ITALIAN DISHES

cTIIE
ROADHOUSE

VEAL CUTLET
GOLDEN MUSHROOM

OLD TIME DELI

THE
PERFECT
BLEND

24901 NORTHWESTERN HWY.
NOW AVAILABLE
FOR
PRIVATE PARTIES
SATURIlYs S TIL 6 apim.
i
TIIL2

I UP TO 150

• Bar lianas • Sinters
x • Sweet Sixteens
• Discs Parties
• Otler Parties, etc.
.:.
ASK FOR MARTY

...

.:.

353-4010

.:.

THE AREA'S NEWEST & MOST UNIQUE
RESTAURANT
Serving GREAT FOOD AND COCKTAILS
AT MODERATE PRICES

OPEN MON.-SAT. FOR
• LUNCHES • DINNERS • AFTER THEATER
SNACKS & SANDWICHES
MON.-THURS., 11:30 a.m. ti111 p.m.
FRI. & SAT. TIL 12 Mid.
COCKTAILS TIL 2 a.m.
Your Hosts: JACK & GARY COCHRAN
4108 W. MAPLE RD..
1BLK. WEST OF TELEGRAPH
626-4767
101,

It ain't no
skinny dip.

Our roast beef sandwich isn't just a couple of thin slices of meat
thrown onto a piece of bread. It's a savory combination of U.S.D.A.
Choice roast beef, heaped upon our Hearthstone toast, and enhanced
with a tasty au jus sauce.
In fact, the only thing skinny about our roast beef sandwich
is the price.

25025 Telegraph Rd. at 10 Mile

Rd.,

Southfield