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1. Operate a potato chip shop in a busy location

2. Operate a French type hot dog stand

3. Sell popcorn coated with 20 different flavors

4. Offer a casserole delivery service

5. Run a take-out food store with a new specialty

6. Run a homemakers' cooperative, selling assorted edibles

7. Supply restaurants with your own specialty

8. Operate a home-cooked meal delivery service

9. Operate a box-lunch service for offices

10. Cater hor d'oeuvres for special occasions

11. Operate health food cafeterias in schools

12. Cater exotic desserts

13. Make wedding cakes

14. Operate a homemade soup shop

15. Bake cookies

16. Sell homemade pastries or any other delicacy you are good at baking

17. Run a fruitcake business

18. Bake and sell traditional goodies for festive occasions of the year

19. Specialize in the candy apple business

20. Sell crepes suzettes and/or American-style pancakes in a busy location

21. Merchandise Christmas candied fruits

22. Run a homemade candy stand

23. Operate a frystick snack shop

24. Merchandise maple syrup

25. Manufacture new and uniquely-flavored cough drops

26. Sell home-canned goods

27. Dehydrate surplus produce

28. Produce and bottle fresh juice and sell to restaurants

29. Make lollipops of all shapes and sizes
 

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Today the average duration of human life in the United States is just about 70 years for women and a little less for men. Conservative experts believe that man is really build to last about 100 years; and that medial advances and more healthful living habits could bring this about within a generation or two.

What good is it to add years to life if we do not also add life to years? In fact, unless people learn to enjoy life and to grow old gracefully, the extra years may be an additional burden.

From 18 to 30 years is roughly the period of highest physical and mental vigor. The experiences we accumulate from the day we are born help us to conserve and to use our physical and mental 
abilities more wisely, so that for some time after 30 years we are able to perform increasingly well in spite of slowly slipping vigor. After age 50 the increasing accumulation of experience is no longer able to offset the now more rapidly energy and therefore aging begins to assert itself noticeably and in many ways.

A number of things may come about gradually such as people who have not used eyeglasses before may at some time in their forties need them for reading, and in the fifties they usually need bifocals.

Also in the forties, people are likely to put on weight because there is a general slowdown in the oxidation rate of the aging body tissue. Also we tend to do less strenuous work with no reduction in the amount of food consumed.

And in the fifties there is likely to be some loss of hearing. Usually the high-pitched tomes go first, so words with the sounds of F, S, and TH are confused. A hearing aid may be needed in some cases.

Aging is generally accompanied by a loss in physical and mental flexibility. This is noticed in a tendency to become stiff in the joints; in slower comeback after a strenuous trip, excessive "night life," or hard work; in slower healing of wounds, sore muscles, and sprains; in slower recovery of pep after an illness; and in 
greater difficulty to adjust to new people, new places, and new ideas.

Men, especially, will notice loss of muscular strength. There will be increased unsteadiness and delicate muscle movements will be more clumsy and the stride in waking will become shorter. The conclusion 
now is that the performance and ability of the elderly has long been underestimated and can be greatly improved by a proper diet, sleep and exercise along with rest and relaxation.

Many elderly people tend to lose their joy and will to live and chronic worriers may mope around and withdraw. Medical authorities now say that laughter is one of the best medicines for the elderly. You can always keep your sense of humor tuned up by surrounding yourself with pleasant and interesting people. Just act your age and don't be afraid to laugh at yourself even when no else is around.

Now that we all know the role that physical activity plays in our lives, remember to do something physical every day. The joints must be used or quite simply they will tighten with age creating that stooped worn out appearance we so often associate with getting old. 

Keep yourself flexible and fit on an exercise program consistent with your ability.

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But talk to your doctor if you have pain


(HealthDay News) -- Varicose veins, also known as spider veins, look dark blue or purple under the skin. They may also appear as twisted clumps of veins that may cause the skin above them to harden and swell.

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Once upon a time, we didn't know anything about fat except that it made foods tastier. We cooked our food in lard or shortening. We spread butter on our breakfast toast and plopped sour cream on our baked potatoes. Farmers bred their animals to produce milk with high butterfat content and meat "marbled" with
fat because that was what most people wanted to eat.

But ever since word got out that diets high in fat are related to heart disease, things have become more complicated. Experts tell us there are several different kinds of fat, some of them worse for us than others. In addition to saturated, monounsaturated and
polyunsaturated fats, there are triglycerides, trans fatty acids, and omega 3 and omega 6 fatty acids.

Most people have learned something about cholesterol, and many of us have been to the doctor for a blood test to learn our cholesterol "number." Now, however, it turns out that there's more than one kind of cholesterol, too.

Almost every day there are newspaper reports of new studies or recommendations about what to eat or what not to eat: Lard is bad, olive oil is good, margarine is better for you than butter--then again, maybe it's not.

Amid the welter of confusing terms and conflicting details, consumers are often baffled about how to improve their diets. FDA recently issued new regulations that will enable consumers to see clearly on a food product's label how much and what kind of fat the product contains. (See "A Little Lite Reading" in the June 1993 FDA Consumer.) Understanding the terms used to discuss fat is crucial if you want to make sure your diet is within recommended guidelines (see accompanying article).

Fats and Fatty Acids

Fats are a group of chemical compounds that contain fatty acids. Energy is stored in the body mostly in the form of fat. Fat is needed in the diet to supply essential fatty acids, substances essential for growth but not produced by the body itself.

There are three main types of fatty acids: saturated,
monounsaturated and polyunsaturated. All fatty acids are molecules composed mostly of carbon and hydrogen atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. It is therefore said to be "saturated" with hydrogen atoms.

Some fatty acids are missing one pair of hydrogen atoms in the middle of the molecule. This gap is called an "unsaturation" and the fatty acid is said to be "monounsaturated" because it has one gap. Fatty acids that are missing more than one pair of hydrogen
atoms are called "polyunsaturated."

Saturated fats (which contain saturated fatty acids) are mostly found in foods of animal origin. Monounsaturated and polyunsaturated fats (which contain monounsaturated and polyunsaturated fatty acids) are mostly found in foods of plant origin and some seafoods. Polyunsaturated fatty acids are of two kinds, omega-3 or omega-6. Scientists tell them apart by where in the molecule the "unsaturations," or missing hydrogen atoms, occur.

Recently a new term has been added to the fat lexicon: trans fatty acids. These are byproducts of partial hydrogenation, a process in which some of the missing hydrogen atoms are put back into polyunsaturated fats. "Partially hydrogenated vegetable oils," such as vegetable shortening and margarine, are solid at room
temperature.

Cholesterol

Cholesterol is sort of a "cousin" of fat. Both fat and
cholesterol belong to a larger family of chemical compounds called lipids. All the cholesterol the body needs is made by the liver. It is used to build cell membranes and brain and nerve tissues. Cholesterol also helps the body produce steroid hormones needed for body regulation, including processing food, and bile acids needed for digestion.

People don't need to consume dietary cholesterol because the body can make enough cholesterol for its needs. But the typical U.S. diet contains substantial amounts of cholesterol, found in foods such as egg yolks, liver, meat, some shellfish, and whole-milk dairy products. Only foods of animal origin contain cholesterol.

Cholesterol is transported in the bloodstream in large
molecules of fat and protein called lipoproteins. Cholesterol carried in low-density lipoproteins is called LDL-cholesterol; most cholesterol is of this type. Cholesterol carried in high-density lipoproteins is called HDL-cholesterol. (See "Fat Words.")

A person's cholesterol "number" refers to the total amount of cholesterol in the blood. Cholesterol is measured in milligrams per deciliter (mg/dl) of blood. (A deciliter is a tenth of a liter.)

Doctors recommend that total blood cholesterol be kept below 200 mg/dl. The average level in adults in this country is 205 to 215 mg/dl. Studies in the United States and other countries have consistently shown that total cholesterol levels above 200 to 220mg/dl are linked with an increased risk of coronary heart disease. (See "Lowering Cholesterol" in the March 1994 FDA Consumer.)

LDL-cholesterol and HDL-cholesterol act differently in the body. A high level of LDL-cholesterol in the blood increases the risk of fatty deposits forming in the arteries, which in turn increases the risk of a heart attack. Thus, LDL-cholesterol has been dubbed "bad" cholesterol.

On the other hand, an elevated level of HDL-cholesterol seems to have a protective effect against heart disease. For this reason, HDL-cholesterol is often called "good" cholesterol.

In 1992, a panel of medical experts convened by the National Institutes of Health (NIH) recommended that individuals should have their level of HDL-cholesterol checked along with their total cholesterol.

According to the National Heart, Lung, and Blood Institute (NHLBI), a component of NIH, a healthy person who is not at high risk for heart disease and whose total cholesterol level is in the normal range (around 200 mg/dl) should have an HDL-cholesterol
level of more than 35 mg/dl. NHLBI also says that an LDL-cholesterol level of less than 130 mg/dl is "desirable" to minimize the risk of heart disease.

Some very recent studies have suggested that LDL-cholesterol is more likely to cause fatty deposits in the arteries if it has been through a chemical change known as oxidation. However, these findings are not accepted by all scientists.

The NIH panel also advised that individuals with high total cholesterol or other risk factors for coronary heart disease should have their triglyceride levels checked along with their HDL-cholesterol levels.

Triglycerides and VLDL Triglyceride is another form in which fat is transported through the blood to the body tissues. Most of the body's stored fat is in the form of triglycerides. Another lipoprotein--very low-density lipoprotein, or VLDL--has the job of carrying triglycerides in the blood. NHLBI considers a triglyceride level below 250 mg/dl to be normal.

It is not clear whether high levels of triglycerides alone
increase an individual's risk of heart disease. However, they may be an important clue that someone is at risk of heart disease for other reasons. Many people who have elevated triglycerides also have high LDL-cholesterol or low HDL-cholesterol. People with diabetes or kidney disease--two conditions that increase the risk of heart disease--are also prone to high triglycerides.

Dietary Fat and Cholesterol Levels Many people are confused about the effect of dietary fats on cholesterol levels. At first glance, it seems reasonable to think
that eating less cholesterol would reduce a person's cholesterol level. In fact, eating less cholesterol has less effect on blood cholesterol levels than eating less saturated fat. However, some studies have found that eating cholesterol increases the risk of heart disease even if it doesn't increase blood cholesterol levels.

Another misconception is that people can improve their
cholesterol numbers by eating "good" cholesterol. In food, all cholesterol is the same. In the blood, whether cholesterol is "good" or "bad" depends on the type of lipoprotein that's carrying it.

Polyunsaturated and monounsaturated fats do not promote the formation of artery-clogging fatty deposits the way saturated fats do. Some studies show that eating foods that contain these fats can reduce levels of LDL-cholesterol in the blood. Polyunsaturated
fats, such as safflower and corn oil, tend to lower both HDL- and LDL-cholesterol. Edible oils rich in monounsaturated fats, such as olive and canola oil, however, tend to lower LDL-cholesterol without affecting HDL levels.

How Do We Know Fat's a Problem?

In 1908, scientists first observed that rabbits fed a diet of meat, whole milk, and eggs developed fatty deposits on the walls of their arteries that constricted the flow of blood. Narrowing of the arteries by these fatty deposits is called atherosclerosis. It is a slowly progressing disease that can begin early in life but not show symptoms for many years. In 1913, scientists identified the substance responsible for the fatty deposits in the rabbits' arteries as cholesterol.

In 1916, Cornelius de Langen, a Dutch physician working in Java, Indonesia, noticed that native Indonesians had much lower rates of heart disease than Dutch colonists living on the island. He reported this finding to a medical journal, speculating that the Indonesians' healthy hearts were linked with their low levels of blood cholesterol.

De Langen also noticed that both blood cholesterol levels and rates of heart disease soared among Indonesians who abandoned their native diet of mostly plant foods and ate a typical Dutch diet containing a lot of meat and dairy products. This was the first recorded suggestion that diet, cholesterol levels, and heart disease were related in humans. But de Langen's observations lay unnoticed in an obscure medical journal for more than 40 years.

After World War II, medical researchers in Scandinavia noticed that deaths from heart disease had declined dramatically during the war, when food was rationed and meat, dairy products, and eggs were scarce. At about the same time, other researchers found that people who suffered heart attacks had higher levels of blood cholesterol than people who did not have heart attacks.

Since then, a large body of scientific evidence has been
gathered linking high blood cholesterol and a diet high in animal fats with an elevated risk of heart attack. In countries where the average person's blood cholesterol level is less than 180 mg/dl, very few people develop atherosclerosis or have heart attacks. In many countries where a lot of people have blood cholesterol levels above 220 mg/dl, such as the United States, heart disease is the leading cause of death.

High rates of heart disease are commonly found in countries where the diet is heavy with meat and dairy products containing a lot of saturated fats. However, high-fat diets and high rates of heart disease don't inevitably go hand-in-hand.

Learning from Other Cultures People living on the Greek island of Crete have very low rates of heart disease even though their diet is high in fat. Most of their dietary fat comes from olive oil, a  monounsaturated fat that tends to lower levels of "bad" LDL-cholesterol and maintain levels of "good" HDL-cholesterol.

The Inuit, or Eskimo, people of Alaska and Greenland also are relatively free of heart disease despite a high-fat, high-cholesterol diet. The staple food in their diet is fish rich in omega-3 polyunsaturated fatty acids.

Some research has shown that omega-3 fatty acids, found in fish such as salmon and mackerel as well as in soybean and canola oil, lower both LDL-cholesterol and triglyceride levels in the blood. Some nutrition experts recommend eating fish once or twice a week to reduce heart disease risk. However, dietary supplements
containing concentrated fish oil are not recommended because there is insufficient evidence that they are beneficial and little is known about their long-term effects.

Omega-6 polyunsaturated fatty acids have also been found in some studies to reduce both LDL- and HDL-cholesterol levels in the blood. Linoleic acid, an essential nutrient (one that the body cannot make for itself) and a component of corn, soybean and safflower oil, is an omega-6 fatty acid.

At one time, many nutrition experts recommended increasing consumption of monounsaturated and polyunsaturated fats because of their cholesterol-lowering effects. Now, however, the advice is
simply to reduce dietary intake of all types of fat. (Infants and young children, however, should not restrict dietary fat.)

The available information on fats may be voluminous and is sometimes confusing. But sorting through the information becomes easier once you know the terms and some of the history.

The "bottom line" is actually quite simple, according to John E. Vanderveen, Ph.D., director of the Office of Plant and Dairy Foods and Beverages in FDA's Center for Food Safety and Applied Nutrition. What we should be doing is removing as much of the saturated fat from our diet as we can. We need to select foods that are lower in total fat and especially in saturated fat." In a nutshell, that means eating fewer foods of animal origin, such as meat and whole-milk dairy products, and more plant foods such as vegetables and grains.

Eleanor Mayfield is a writer in Silver Spring, Md.

Fat Words
Here are brief definitions of the key terms important to an understanding of the role of fat in the diet.

Cholesterol: A chemical compound manufactured in the body. It is used to build cell membranes and brain and nerve tissues. Cholesterol also helps the body make steroid hormones and bile acids.

Dietary cholesterol: Cholesterol found in animal products that are part of the human diet. Egg yolks, liver, meat, some shellfish, and whole-milk dairy products are all sources of dietary cholesterol.

Fatty acid: A molecule composed mostly of carbon and hydrogen atoms. Fatty acids are the building blocks of fats.

Fat: A chemical compound containing one or more fatty acids. Fat is one of the three main constituents of food (the others are protein and carbohydrate). It is also the principal form in which energy is stored in the body.

Hydrogenated fat: A fat that has been chemically altered by the addition of hydrogen atoms (see trans fatty acid). Vegetable oil and margarine are hydrogenated fats. Lipid: A chemical compound characterized by the fact that it is insoluble in water. Both fat and cholesterol are members of the lipid family.

Lipoprotein: A chemical compound made of fat and protein. Lipoproteins that have more fat than protein are called low-density lipoproteins (LDLs). Lipoproteins that have more protein than fat are called high-density lipoproteins (HDLs). Lipoproteins are found in the blood, where their main function is to carry cholesterol.
Monounsaturated fatty acid: A fatty acid that is missing one pair of hydrogen atoms in the middle of the molecule. The gap is called an "unsaturation." Monounsaturated fatty acids are found mostly in
plant and sea foods.

Monounsaturated fat: A fat made of monounsaturated fatty acids. Olive oil and canola oil are monounsaturated fats. Monounsaturated fats tend to lower levels of LDL-cholesterol in the blood.

Polyunsaturated fatty acid: A fatty acid that is missing more than one pair of hydrogen atoms. Polyunsaturated fatty acids are mostly found in plant and sea foods.

Polyunsaturated fat: A fat made of polyunsaturated fatty acids. Safflower oil and corn oil are polyunsaturated fats. Polyunsaturated fats tend to lower levels of both HDL-cholesterol and LDL-cholesterol in the blood.

Saturated fatty acid: A fatty acid that has the maximum possible number of hydrogen atoms attached to every carbon atom. It is said to be "saturated" with hydrogen atoms. Saturated fatty acids are mostly found in animal products such as meat and whole milk.

Saturated fat: A fat made of saturated fatty acids. Butter and lard are saturated fats. Saturated fats tend to raise levels of LDL-cholesterol ("bad" cholesterol) in the blood. Elevated levels of LDL-cholesterol are associated with heart disease.

Trans fatty acid: A polyunsaturated fatty acid in which some of the missing hydrogen atoms have been put back in a chemical process called hydrogenation. Trans fatty acids are the building blocks of hydrogenated fats.

--Eleanor Mayfield:  Government Advice

Dietary guidelines endorsed by the U.S. Department of
Agriculture and the U.S. Department of Health and Human Services advise consumers to:

Reduce total dietary fat intake to 30 percent or less of total calories.

Reduce saturated fat intake to less than 10 percent of
calories.

Reduce cholesterol intake to less than 300 milligrams daily.

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METAL POLISH

3/4 gallon Water
1/2 pound Whiting
1 pound Tripoli
1/2 pound Silica
3 ounces Oxalic Acid

PROCESS: Mix well in a 10 quart pail. Cleans all metals,
prevents rust. Put in coloring, if desired (use water soluble acid proof color).

NOTE: The oxalic acid renders this poisonous. If desired non-poisonous, substitute Citric Acid for the oxalic. Use finest powdered Tripoli and powdered silica possible to avoid scratching of surface being polished.

HOLDRIGHT LIQUID CEMENT

This is simply AIRPLANE DOPE. You can obtain this from firms selling materials for making model airplanes. You can put this up in bottles and sell clear or you can add aluminum powder to make the cement look like solder. This is waterproof. NOTE:  Be careful around fire with this.

HANDCLEANER

4 quarts Water
1 box Borax Soap Chips
1 box Lux
1 pint Corn Meal

Mix well. Use as a paste hand cleaner.

POLISHING CLOTH

2 pounds Whiting
2 ounces Oleic Acid
1 gallon Gasoline (untreated or use Benzine)

Mix thoroughly.

Soak cloths, wring out, let dry. Use cutting flannel for
clothes. Do not use gasoline containing lead. This cloth is for silverware and other metal surfaces.

"MYSTO"
EYE-GLASS CLEANER, POLISH AND STEAM PREVENTATIVE COMBINED
Cleans and polishes eyeglasses and acts as a steam preventative.

Castile Soap . . . . . . . . . 1/4 bar 
Glycerine. . . . . . . . . . . 1 tablespoonful 
Oil of Sassafras . . . . . . . 1/2 teaspoonful

PROCESS: Cut the Castile Soap into small pieces and add enough water to cover the soap, then boil over a slow fire, stirring until thoroughly dissolved and without lumps of any kind appearing in the mixture, so that it becomes perfectly smooth and of even texture. Now add the tablespoonful of Glycerin and half a teaspoonful of Oil of Sassafras, stir again thoroughly
and it is ready for use.

PACKING: Put up in one-fourth ounce tubes to sell for 50 cents retail. You may put it up in little jars if you desire.  Perhaps the jars would be easier.

LABEL: (Your name on it) Eye-Glass Cleaner and Polish. Helps prevent steaming. DIRECTIONS: To use, apply with finger tips to both sides of glass and polish at once with a clean dry cloth until glass is clear. Repeat on other side. Good for camera lenses too. Wipe dry before applying the preparation.

TO DEMONSTRATE: Wipe the eyeglasses as directed, apply the compound and then breathe on the glass. It will not steam and glasses will be as clear as crystal.

SUPPLY SOURCES: The Castile Soap, Glycerine and Oil of Sassafras may be had from wholesale druggists.

TUBES from: Celluplastics Inc. Sub., Brockway Glass Co., McCullough St., Brockway, PA 15824

JARS: These may be easier to pack in and we suggest 1/2 ounce or 1 ounce size. May be had from wholesale druggists or for larger lots try Brockway Glass Co., address above.

TUBE FILLING AND CLOSING MACHINE from: Arthur Colton Co., 3400 E. Lafayette, Detroit, Michigan.

NOTE: The right quantity of water to use in "Mysto" Eyeglass Cleaner will have to be determined from experience - so make your first few batches small ones. Too much water will cause the product to be watery in tubes or jars. On the other hand, if it is too stiff it will take too much rubbing to polish the glass. Just enough water should be used to make a jelly form of product that is soft but not watery. The amount of water needed varies with the grade of soap used.

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