12
The man's name is Eggs. Believe it or not. Photo:
Cornhead
Skarfing
Material
Chef Boy-Am-I-Hungry
CHOLESTEROL
Mention the word cholesterol, and you
might send shrills down the backs of many
Americans. Cholesterol is one of the most
misunderstood of the substances that
make up the body. You make cholesterol in
your body when dietary intake is low.
Cholesterol works with other elements to
cement the cell structure of the body to-
gether. It helps the blood clot in order to
scab, as is evident on the knees of many
skaters.
Most people consider cholesterol and fat
to be the same. Fat is stored by the body
and used later when excessive energy is
needed. Cholesterol has no energy value,
but is needed to maintain proper health.
Now to uncover the cholesterol myth.
The entire country believes that high
cholesterol intake is responsible for the
heart attack rate in the U.S. However, high
levels of cholesterol in your diet are safe, if
a regular exercise program is also present.
Countries such as Canada and the United
Kingdom consume equally high amounts of
cholesterol as the United States. But
people in these countries exercise more
regularly and are outdoors more; therefore,
their heart attack rate is far less.
You skate hounds might not need to
worry about your cholesterol intake today.
But when you're 40 and sitting behind a
desk all day, the spare tire syndrome might
just set in around your waist line.
Taken from Nutrition Guide by Cariton Fredericks,
Ph.D. Also from Super Nutrition by Kurt Donsbach,
Food Items
(mg of cholesterol per ounce)
Eggs
165
Liver
Lobster
60
27
Beef
21
Chicken
Cottage Cheese 5
Milk (Skim)
THE GODLY EGG
The egg is very high in cholesterol," is
what you hear mostly from older adults.
This is true. One egg contains 165 mg of
cholesterol per ounce. This is high, but it's
no big deal if you've been ridin' hard.
Here's a couple of quick and easy "egg"
meals you can whip up when you're in a
hurry.
Some people call this one a "breakfast
burrito." All you need for the bare basics
are eggs and a packet of flour tortillas. Corn
tortillas work also. Scramble the eggs in a
light oil, or use a little slab of butter. If you
want you can add a few fried potatoes or
bacon bits, or mushrooms, or garlic, or veg-
gies, etc. You get the idea. Put the stuff on
simmer and heat up the tortillas (from here
on referred to as forts). To heat up torts, put
the stove dial on low. Preferably do this all
on a gas stove, there's nothing worse than
those rings from an electric stove all over
your tort. Heat for a little bit, and by using
your fintertips, quickly flip over a few times
until it begins to brown in spots. If you're too
wimpy to flip it over with your fingers, you
can use forks or you can steam them over a
pan of boiling water. Slap the tort onto your
plate, add a spoonful of your egg mixture a
little off center of the tort, season to taste
and roll up.
Here's a quick and easy one that will take
only about five minutes from cupboard to
gut. It's called a "Bullseye," or "Egg in the
Bread." All you need is an egg and some
bread. First you put a hole in the bread by
either cutting it with a knife, folding it over
and biting a mouth-sized hole in it, or slam-
ming a cup on it and spinning it around.
(The knife and the cup method leaves you
with a little circle of bread that can be used
later.)
Place the bread in a medium hot skillet or
frying pan, in which you should have a
couple slabs of melted butter waiting. Let it
toast a bit, flipping occasionally for even-
ness. Now, are you ready? Pop a half-slab
of butter in the center of the hole and let it
melt a bit. Then you crack an egg and let it
drop right in the center. Bullseye! The egg
is in the bread. Cook to liking. While that's
cooking, butter up that little disc-bread from
the hole, and throw it in with the rest of the
matter, toasty, ready for some jam or your
fave jelly.
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