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FRIDAY, DECEMBER 1, 1989
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arriet Roth wants to
put you on the road to
a healthier lifestyle.
She wants you to join the
growing number of
Americans switching from fat
to fiber with low cholesterol
diets. Says Roth, author of
Harriet Roth's Cholesterol-
Control Cookbook, "The King
Henry cut of beef is out of
fashion," referring to the
English monarch's gargan-
tuan appetite. Instead, the
average person's daily diet
should consist of no more
than 20 percent fat, about
half of what most people
ordinarily consume.
Saturated fats especially —
found primarily in fatty
meats, whole milk dairy pro-
ducts and tropical oils — are
major culprits in raising
cholesterol. Too much
cholesterol in the
bloodstream can build up on
artery walls, increasing the
risk of heart disease and
stroke.
While the National Heart,
Lung, and Blood Institute
recommends that everyone 20
and older have a blood
cholesterol test, NHLBI
reports that fewer than half of
all Americans surveyed have
done so. Of those who have,
fewer than 10 percent remem-
bered the result.
According to Roth, everyone
can benefit from a more
healthy diet, not only those
with cholesterol problems.
Roth became interested in the
subject when her husband
developed a serious heart
condition and a dangerously
high cholesterol level.
Ten years ago, Roth, a nutri-
tionist with a B.S. degree
from Carnegie-Mellon
University, Pittsburgh, was a
gourmet cook and a cooking
teacher who "used butter, egg
yolks and heavy cream with
a generous hand." A former
student of Simone Beck and
Roger Verge, she taught
French and Italian cooking
for many years.
Upon learning of her hus-
band's condition, however, she
used her nutrition
background to change the
family's eating habits. "I love
good food, but more impor-
tantly, I know what you eat
daily can affect your health
now and in the future," she
says.
Since changing her cooking
style, Roth has written two
other cholesterol-conscious
cookbooks, Deliciously Low
and Deliciously Simple. A
former director of the Pritikin
Longevity Center Cooking
School, she is currently on the
educational board of advisors
at the New Pritikin Program.
Roth, who lives in Los
Angeles with her husband
and is the mother of two
grown children, now widely
lectures on nutrition to
groups such as the American
Cancer Society and fre-
quently appears on television
and radio.
Roth's message is the
importance of "preventive
nutrition." "People talk about
preventive medicine. What
Harriet Roth
changed her
cooking style after
her husband's
illness and has
written a
cookbook
for a healthier
lifestyle.
about preventive nutrition?"
she asks. One way people can
practice preventive nutrition
is by carefully reading labels
to detect "hidden" saturated
fats in products that claim to
be low cholesterol.
For example, a product
made from 100 percent
vegetable shortening may
still raise one's cholesterol
level if the vegetable oil con-
sists of partially hydro-
genated soybean and palm
oils. Hydrogenation causes
fats to become more sat-
urated, and palm oil itself is
a highly saturated fat.
In her book, Roth offers
more than 250 low choles-
terol, low fat recipes, more
than 100 menu plans, and a
special two-week reducing
diet. In addition, there are
chapters explaining what
cholesterol is, how to inter-
pret cholesterol levels and
how to stock a low cholesterol
kitchen when grocery
shopping.
"If you buy healthy, you
will cook healthy. It starts
when you go to the store," she
says.
Foods containing saturated
fats may not contain choles-
terol themselves but, instead,
cause the body to produce
cholesterol. However, other
foods are themselves
in
high
dangerously
cholesterol levels. Roth, who
advocates limiting dietary
Continued on Page 90