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The most common of all coronary heart or cardio vascular disease is atheroâ€" sclerosis which is a form of arteriosclerosis (hardening of the arteries). Atheroâ€" sclerosis appears to be a disease of faulty fat metabâ€" olism where the body is unable to cope with cholesâ€" terol and saturated fats in _a normal manner. As a reâ€" sult the arteries become so lined with deposits of cholesâ€" terol and fatty material that the blood flow is reâ€" stricted and may even beâ€" Page 6 â€" Watecloo Chronicle, Wednesday, April 23, 1975 ~lZ 120 KING STREET SOUTH, WATERLOO â€" 579â€"4410 OFFICE FURNITURE e STATIONERY e ART SUPPLIES o GIFTS s Open Delly to 5:45 p.m. Friday U 9:00 p.m. â€" Mileage based on U S. Federal Environmental Protection Agency 1975 Fuel Economy Report 28.8 mpg city, 45.6 mpg highway converted to imperial gailons {1 impenal gallon= 1. 20094 U S. gollon}. Driving habits and condition of engine may result in different consumption rates ‘"‘"Waterloo‘s Authorized Volkswagen Dealer" 550 Weber St. N. Waterloo Phone 884â€"7470 â€" Sales â€" Service â€" Parts 45 mpg highway 28 mpg city AUTOâ€"HAUS WATERLOO come completely blocked. Though _ atherosclerosis can affect all parts of the arterial system, it preâ€" dominantly affects the corâ€" onary or heart arteries. When the blockage is severe enough, or when a clot, (thrombus), _ develops preventing blood flow, the muscle or tissue served by that artery dies for lack of nutrients. If the artery is close to the heart or brain the result would be a heart attack or stroke, respectiveâ€" ly. @rabbit STATIONERY LIMITED Diet Many of these Tactors we do have some control over. We can get in better shape ; being ‘"fit‘" reduces the risk by developing more blood vessels in muscles. These newly formed blood vesselsâ€"can then compensate Â¥for a diseased or blocked artery and supply vital nuâ€" trients to the muscle so afâ€" fected. Many factors are associatâ€" ed with an increased risk of heart disease: heredity, betis, smoking, obesity, lack of physical fitness, a stressful life style, and a:fi;: as we get progressively er, atherosclerosis affects all of us to some degree. can reduce heart disease risk Obesity is another acknowâ€" ledged contributing factor to heart disease and must be controlled. Calories from all food sources, not just fat; are suspect beâ€" cause excess carbohydrates and proteins can be convertâ€" ed by the body to fat. High blood pressure may be conâ€" trolled by removing stress situations, controlling salt and weight as well as by drugs. © * > Another method of conâ€" trolling the risk of heart disease is ‘by altering the diet. This usually involves modification of caloric, fat and cholesteral intake, where a limit on cholesterol consumption is recommendâ€" ed as well as a decrease in saturated fat with an inâ€" crease in polyunsaturated fat. Studies on the effect of dietary control of fats and cholesterol on cholesterol blood levels are by no means conclusive. Even ob servations that there is less heart disease present in countries where diets are low _ in _ cholesterolâ€"rich foods and saturated fats are countered by research indicating that it is not the low fat or low cholesterol content that is significant, but the low caloric diet that is responsible for the lack of atherosclerosis obâ€" served. Research indicates that substitution of foods high in unsaturated fats for those high in saturated fats have indeed lowered the cholesâ€" terot blood levels, but whether high or low blood levels of cholesterol is significant in terms of the disease process is yet unâ€" One tablespoonful of the right kind of polyunsaturatâ€" ed, oil, such as corn, soyâ€" ~ bean â€"or safflower oil, plus what you would obtain by the amounts present in other daily foods, is consi?ereg a generous supply of unâ€" saturated fats. The following is offered as a guide (though by no means complete) in your selection of polyunsaturatâ€" ed food items in the superâ€" market: Market items containing the above oils are Mazola (corn), ‘Crisco (soybean), Safflo (sunflower). Kraft Vegetable (soybean). Palm and coconut oils have lower than the desirâ€" able P/S value, in fact these oils are more saturated than some animal fats and have often been hydrogenâ€" ated even further and are, thus, not suitable for diets where saturated fats are reâ€" stricted. Examples of foods in this category are: Coffeemate and other nonâ€" dairy creamkers, Dream Whip and other nonâ€"dairy toppings. . ~ All labels of vegetable oils are required by Canadian law to specify the typeâ€"of blend of oil contained, in decreasing order. Cottonâ€" seed oil is near the top in many e.g. Unico and some researchers caution against the use of cottonseed oil as _there is some evidence of insecticide residues in these oils, â€" cotton is not raised primarily as an edible crop. OILS _ Safflower, corn, soybean, sesame and sunflower are all â€" recommended polyâ€" unsaturated â€" fats. Their P/S ratios (the ratio of polyâ€" unsaturated to saturated fats with the denominator of the ratio taken as 1) do vary from two to 8.5; but a P/S value in excess of two offers no advantage in reâ€" ducing the blood cholesterol levels. s RATZâ€"BECHTEL FUNERAL HOME & CHAPEL Contv enient Parking, entering Wellington or King Streel 621 KING WEST â€" 745â€"9495 AENDY MZ Need small household repairs and don‘t know who to call? I will fix anything from the back steps to the front door. Mondays to Saturdays Evenings 579â€"4170 576â€"8959 able fats to aveid are the solid vegetable shortenings or solid margarines. Don‘t get fooled by the 100 per cent vegetable oil label‘! Although margarine can be made from animal fat or marine oils (whale oil usualâ€" ly), e.g. Mayfield, and Bonnie margarine, most margarines in our local grocery stores are derived from vegetable sources. The ambiguity of the 100 per cent vegetable oil has misled many consumers. First, what is the source of this oil: _ cottonseed? paim? and secondly, to what extent has this 100 per cent oil been saturated? The oil may have been parâ€" tially or completely saturâ€" ated so that it approaciHfes the level of animal fat â€" offer ing no advantage over butâ€" ter (saturated fatâ€"wise). Products labeled with such terms as "partially hydrogenated‘‘ (many peaâ€" nut butters are so labelled) "‘"specially processed"‘, ‘""hardened‘"‘, ‘"low _ fat‘"‘, without giving us an indiâ€" cation of the extent, and witho ut telling us the source, are not suitable for restricted _ saturated â€" fat diets. When reading the label of a margarine, look for one that says 100 per cent corn or soybean oil (though hard to find Fleischmann and Lactantia are two exâ€" amples) and that of this 100 per cent oil at least 25 per cent, but preferably 35 or 40 per cent is polyunsaturâ€" Some examples in this category | are â€" *"Fleischâ€" mann‘s Soft Margarine", ‘Fleischmann‘s â€" sweet butter"‘, ‘"Lactantia Soya Oil Margarine". If the manufacturer does not indiâ€" cate the amount of polyâ€" unsaturated fat present in a margarine, the consumer should assume that it does not contain a significant amount of polyunsaturated fat. A good rule of thumb to follow : the tub (soft) margarines usually contain significant amounts of polyâ€" SERVICES MARGARINE um,tunted fats and the bard, stick, or brick marâ€" garines are not good sources of unsaturated fats. Please phone our NIP ofâ€" fice for more information or questions you may have. 745â€"0651. * Cheesy potatoes The low calorie spreads, for instanceâ€"‘‘Diet Imperial Margarine‘"‘ and ‘"‘Dairy Spread", do contain fewer calories and are lower in total ~fat simply because they contain 40 to 50 per cent water. Potato lovers, prepare to go wild with joy. There‘s an ample supply of your favorite vegetable around these days, and they cost a lot less than last year. So indulge yourself and try these recipes from food specialists at the Ontario _ Food _ Council, ministry of agriculture and One clove of garlic, peeled and halved. Three tablespoons lemon juice. e One cup of water. ‘ Six medium potatoes. One teaspoon of salt. Oneâ€"eighth teaspoon of pepper. _ Oneâ€"eighth teaspoon of ground nutmeg. _ One small onion, finely chopped. _ Two cups shredded Swiss Cheese, eight ounces. One â€" and _ oneâ€"quarter cup of milk._ Rub a shallow twoâ€" quart baking dish liberally with garlic and then disâ€" card the garlic. Generously grease dish with butter. In a bowl combine the leâ€" mon juice and the water. Thinly slice potatoes into lemon water and then drain well. . One egg, slightly beatâ€" en. . _ Combine _ salt, pepper and nutmeg. Arrange oneâ€" fourth of potato slices in even layer in prepared dish, Sprinkle potato slices lightly with oneâ€"fourth of preparedâ€" seasoning; top with _ â€"oneâ€"fourth _ onions and cheese. Repeat layers, ending with cheese. Scald milk; pour slowly into egg, beating until blenâ€" ded; slowly pour over and around potatoes. ‘Bake in uncovered dish at 350 deâ€" grees F. until potatoes are tender when pierced (one and oneâ€"half hours) Makes 6 to 8 servings. Cheesy potatoes ARCHIE DURANT HARRY HUEHN Service worthy of your confidence â€" a tradition since 1925.