Getting some culture

Article Abstract:

Low-fat yogurt is made with nonfat milk solids, and is high in calcium, potassium and some B vitamins. Yogurt contains the enzyme lactase, making it easily digestible. Yogurt can sometimes be substituted for sour cream, mayonnaise and other dairy foods. Care must be taken in heating yogurt to prevent it from curdling.

Yogurt, Cookery (Yogurt)

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Low-fat bean soups

Article Abstract:

Beans are high in protein, fiber, B vitamins and folic acid, yet are low-fat, filling and very inexpensive. Four recipes are presented: black bean and roasted tomato soup, hearty lentil soup with bacon and herbs, chili bean soup, and white bean and escarole soup with garlic.

Soups, Legumes, Cookery (Beans)

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Cooking for health: the goodness of corn

Article Abstract:

The corn is a highly healthy food. It has a high carbohydrate-content as well as protein, B vitamins, vitamin C. postassium, fiber, sodium and fat. It is best eaten at the peak of its ripeness, which falls on summer. Four recipes using corn are presented.

Health aspects, Corn, Cookery (Corn)

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