You can receive Featurettes by e-mail daily, weekly or monthly by request. We can e-mail by your choice of topic or all stories as you may prefer. To make it even more convenient for editors to use our stories, NAPS has added an RSS syndication feed to our Web site. Simply hit the RSS button on our site for automated updates on available content. Please contact us to arrange to receive Featurettes in the format that works best for you at (800) 222-5551 or e-mail your request to us at printmedia@napsnet.com. We can provide Featurettes on CD-ROM or you can download it online at www.napsnet.com. Gary Lipton Media Relations Manager Phone: 1-(800)-222-5551 Fax: 1-(800)-990-4329 Web site: www. napsnet .com e-mail: printmedia@napsnet.com #2593 North American Precis Syndicate, Inc., 350 Fifth Avenue, 65th Floor, New York, N.Y. 10118-0110 Cholesterol And You (NAPSA)—Did you know that one in every six adults in the U.S. has high cholesterol? Or that 80 percent of people who have had a heart attack have high cholesterol? Having high cholesterol could double your risk for serious cardiovascular events such as heart attacks and strokes. What is cholesterol? Cholesterol is a soft, waxy fat, or lipid. There are two main sources of cholesterol. Cholesterol is made naturally in the body or it can be ingested if it is present in the food you eat. Cholesterol is found in the bloodstream and in cells throughout the body. Although cholesterol is necessary for the body to function properly, too much of it can lead to serious health problems. In fact, people with high total cholesterol have double the risk of heart disease. “Bad” cholesterol is called LDL cholesterol, and it can build up in the arteries and prevent the blood from getting to the heart or brain. HDL cholesterol, on the other hand, is the “good” cholesterol. It helps carry LDL cholesterol away from artery walls. The good news is that you can reduce your risk of heart disease and stroke by lowering your LDL cholesterol. Although some risk factors such as family history, age and gender may impact your chance of having a heart attack or stroke, they cannot be changed. Luckily, however, risk factors such as diet, weight and exercise levels can be adapted to lower your cholesterol—and potentially your risk for heart disease and stroke. Changing your exercise routine may help lower your cholesterol levels. In some cases, exercise and healthy eating are enough to control cholesterol levels. But sometimes these efforts are not enough, and cholesterol-lowering medications may be needed. Controlling cholesterol is especially important for people who are at a higher risk for heart problems, including patients with coronary heart disease or other cardiovascular disease or patients with diabetes plus other risk factors. Managing cholesterol with certain medicines has been shown to provide several health benefits, including reducing the risk of a first stroke. It is important to talk to your doctor about any treatment option. Don’t put yourself at risk. Talk to your doctor and take control of your cholesterol starting today. Superfoods, Squash And Figs, Star In Delectable Side Dish (NAPSA)—Two of the hottest food trends this year, figs and squash, join forces in SherryBraised Squash with Figs and Rosemary. Excellent for dinner with family and friends or an intimate holiday meal, this versatile side dish goes especially well with roast pork and turkey. California figs bring an earthy sweetness to the dish that delightfully complements nutty-flavored butternut squash. Here are some cooking tips and fun fig facts: • Figs are superstars when it comes to fiber. One-half cup of dried California figs provides 10 grams of fiber, along with generous amounts of potassium, calcium, iron and magnesium. • Fiber is linked to weight loss and to reducing the risk of diverticulitis, diabetes and heart disease when part of a diet low in saturated fat and cholesterol. • Golden Calimyrnas are sweet and chewy with a slight nutty flavor. Dark purple Missions are sweet with thin skins and tiny edible seeds. They are interchangeable in most recipes. • Butternut squash measures up admirably to figs. One cup of cooked squash contains 17 percent potassium that helps control blood pressure. It provides 24 percent of the daily fiber recommendation, a whopping 460 percent of the recommended vitamin A and 50 percent of the recommended vitamin C, all of which help with cholesterol management. • To prepare squash, cut one inch from the bottom (larger end) and top. Peel outer skin. Stand it on end and cut down the center of the squash. Scoop out seeds and cube. Cool-weather favorites, California dried figs and butternut squash, make great partners. Sherry-Braised Squash With Figs & Rosemary Preparation time: 15 minutes Cooking time: 20 minutes 1 butternut or other winter squash (23⁄4 to 3 pounds) 1 tablespoon butter 1 cup chopped yellow onion 1 cup Blue Ribbon Orchard Choice or Sun-Maid dried California figs, stemmed and halved or quartered 1 ⁄2 cup dry sherry or orange juice 1 ⁄2 cup prepared chicken broth 4 teaspoons chopped fresh rosemary (or 11⁄2 teaspoons crumbled dry rosemary) 1 ⁄4 teaspoon salt Chopped fresh parsley Peel squash and cut into 3⁄4to 1-inch chunks to measure 4 cups. Heat butter in large skillet or saucepan over medium heat. Add onion. Cook, s t i r r i n g f r e q u e n t l y, u n t i l golden. Add squash, figs, sherry, broth, rosemary and s alt . B r i n g to b oil; r e d uce heat and simmer gently, covered, 10 minutes or until squash is tender. If liquid remains, remove figs and vegetables with slotted spoon to serving bowl; simmer uncovered until liquid is reduced to 3 to 4 tablespoons. Pour liquid over squash mixture. Serve warm, garnished with parsley. Makes about 4 cups (6 servings).