* Whenj‘is clieeseiiotciieese W-

WATERLOO (CUP)—- Cheese con— centrates a lot of food val- ,ue into a small package. It contains most,of the nut— rients of milk including pr- otein; riboflavin, and calc— iumt _The protein in cheese is of the same high quality as the protein in meat, fish, and eggs.

.b If you're cutting down on

*’meat in protest against the use of hormones and antibio- tics_and sky-high prices, cheese canfbe your best fri- end.- But not always. It 'depends on the nature of the cheese you choose. -

‘Like all good friends, ch?

eese has been subjected to the mighty and destructive club of commercial interests. ’ Somehow the word "cheese"

on a snack food draws the consumer like a magnet. The flavor of cheese combined with the implication of nutr— ient value appears to be an

\ irrestible combination. ‘

.Do not be deluded into se-p

rving these snacks to your

TLUG‘ou’rmetdgdining at U.P.E.l. I

The Dalton Hall dinners are starting again. be sérved every Tuesday this

family, or be foolish enough to'believe that they contain Aall the nutrients of cheese. ’ They don't.

\ Cheese flavor does not/ mean cheese. In processed feed, it means a chemical flavor unrelated to nutrit— ion. 'Food chemists have the competence and expertise of Merlin the magician. Their only interests are economy and long shelf-life. Reme- mber that anything.which pra longs "shelf-life" has the» opposite effect on your life.

Cheese flavor boosters 'are not even distantly rela—’ ted to cheese — not even kissing cousins. They are a blend of spices, sugar, salt, MSG and imitation fl- avors. . '

A symbol of the manufac- turers' necromancy of which you must bé wary is "proc— essed" cheese. '

Beatrice Trum Hunter in her book Consumer Beware categorizes processed chee— se as a "plastic mass."

Through this course the

They will students learn all aspects of

quantity foods kitchen - buy-

Back in 1935, F.J, Schlink of Consumers Resea- rch warned that "one of the major atrocities of this age is the disappearance of nat- ural cheese and the substit- ution for it of what is cal- lled "processed" cheese, make by grinding cheese of very low quality of any quantity

7 that happens to be available,

andmixing in chemicals and emulcifiers.

Natural cheese matures slowly, through enzymatid action. ProcesSed cheeses are made quickly by heat and then aerated to increase their volume. As BeatriCe Trum Hunter points out, "The’ end products have undergone such modifications that they scarcely deserve classifica— tion as food."

Cottage cheese, which wei— ght watchers eat so virtuous- 1y by the carton, comes in for its share of tampering. Sodium hypochlorite maybe used in the process of wash— ing the curd. Diacetyl may be added as a flavoring ag- ent. Large amounts of salt may be added. Annattoo (a dye derived from seeds) or cochineal ( a dye derived from dried female insects) may be used as coloring

semeSter starting on Sept. 28 »ing, cooking, costing, managing,agents Hydrogen peroxide

at 11:45 A.M. They are spon— sered by Home Economics 411. Tickets can be purchased in ,Dalton Hall 106 Tuesday and Thursday during the hours of

9 - 12:30 and Friday 9 - 10:30.

Interested in a good knight 2'

Do you know why King Arthuris table is round?.... Where do we go from here?.... How about the Camelot Party? 8:30 to 12:30 Friday Knight Sept. 24 in the Dugout (old backstore). We'don't want to "DRAG—0N" so....We'll-see ‘all you neWcomers to U.P.E.I. Friday. »

Super Spongesl

C.B.C. radio news‘reports that American scientists have discovered the existence of mutant sponges off the California comn.1hespmnus.kahlnve thus far growntofour times their - nonmalhdghtofonefmu.umne ' found proliferating in an area of the sea floor where waste from a ‘local nuclear plant have been dumped for the past twenty years. The sponges. which are , still growing. exhibit a cell structure radically different front garden yarhny non con- taminated sponges. Nuclear . scientists called in to'investigate claim that the mutant sponges do not contain harmful levels of * radiation. but nonetheless cautioned that if their growth conﬁnuesunchecked.thesponges may eventually suck 'up the entire Pacific Ocean. . '

portioning, and waitressing! Menu (for this week) Cranapple juice Cold Plate Rolls Apple Crisp Tea, Coffee, Milk

Keep fit classes,

For women only. Every

Monday, Wednesday and Friday

at 12:30 - 1:30. Come out and do yourself a favour. Student Union » Typist Receptionist Bookkeeper Work of this classification involves the high volUme .Ofskmedtypmg duﬁesin combination with a variety of other duties such as maintaining a filing System, collecting and sorting mail, screening in- coming calls, receiving visitors, giving our routine 1 information, basic record keepmg, compomng rouﬁne rephesy. or requiests for information. Qumﬁmaﬁons"Typmg,' shonhand, and bookkeeping. Hours 9 am. to 11:45 am. and insomiosom.

The deadline for m applying is Oct. 7, 1976. Application forms are available in the. Student Union office. The deadline is Oct. 7/76,no latter than 5:00 pm

is frequently used as a‘ preservative. Calcium sul—_

The.Cadre, Thursday, September 23, 1976, page 5:

Hen'HVS’

processed"

fate, which is related to plaster of paris, which has no nutritive value and is a material of questionable safety in foods, is permitted

‘and usually used on cottage

cheese. Mold retarders of sorbic acid are alsocpermit— ted. Nothing but the sorbic acid is required to be noted on the label. 0

The hydrogen peroxide is added to destroy bacteria as well as bleach the cheese. At the same time, it destr— ‘oys vitamin A. Later, a catalase is added in order to remove the hydrogen pero— xide. The wrapper on the cheese does not tell you ab— out the peroxide. Nor does it tell you about the dyes that have been used in order to color the product. Blue or green coloring is some— _times added to white cheese to offset the natural white color of the milk.

Truly natural cheese is made from certified raw milk produced from animals on farms not using chemical fertilizers or pesticides. But only organic cheese mee- ts all these requirements. Many varieties of natural cheese — like Edam, Gouda, Provolone and Swiss — which originated in Europe are now produced or sold in Canada.

Canada Manpower Centre _

Centre de Main-d’oeuvre du. Canada

Application Forms, Appointments for Interviews and Additional Information

‘ are available for the

following at the Canada Manpower Centre on Campus, Room 102, Main Building.

REMINDER TO SENIORS

All Seniors who will be seeking permanent employ— ment after graduation should register with the CEO on Campus as soon as possible. Our on-campus recruiting begins in October. Some companies wish to pre— screen applications prior to interviews.

IMPERIAL OIL

Oct. A is the deadline for pre—screening applications. Interviews are on Oct. 19.

CAREERS WITH GOV'T OF CANADA Note: Applicants must

register for all programs prior to Oct. lh. ~Application forms available at Manpower Office. ADMINISTRATIVE TRAINEE

' Percentile Open to graduates of any ,discipline. Students

interested must write General Examination on .Oct. 19 at 7.00 P.M.

(writt exit on ‘UPEI campus ) ;‘ ‘ ‘

FOREIGN SJRVICE PROGZLH Open to graduates of any discipline. Students interested must write Foreign Service Exam

on Oct. 16 at 9.00 A.I. (Written on UPEI Ca: 5‘ TAXATION OFFICER PR Open to BSA Graduates. Employment with Taxation Canada.

AUDITOR GENERAL PROGRLQ Open to BEA Graduates with a major in Accounting. Employment is with tho office of the Auditor General.

PURE SCIENCES

Careers with the Gov't Canada in the Sciences. Open to all 3.3c.3r "" including Home Econ Additional information application forms for programs available from CB~iC(OC) . , SOCIO ESCONOi-EIC Open to BA Gradu. majoring in Economics or Statistics.

JOBS ARE HOE AVAIZA“.R

.- Part—time Physics ;:h

Assistant. —Script Writer. -Cleaner position (Saturday, 5—6 hours

'4Baby Sitter.