We annually gather to vote and accept our church calendar and this year we will celebrate new members who will be joining that morning. A bruncheon and reception will follow.  You are invited to bring a covered dish or dessert to share.

We rejoice in our exceptionally talented teaching staff: Kristi VanDuzer creates an amazing kindergarten experience for her students. Debi Crutchfield, who teaches our primary students, was awarded the ELCA’s Founders Grant for her teaching effectiveness, Christian influence and positive witness in the school community. Jennifer Sinclair creates an academically rich and motivating academic classroom for our intermediate students.

Volunteers – Anyone interested in helping Luther Center, please contact us at (360) 895‑1782. There are many opportunities for volunteers to be part of the Luther Center excitement.

Admission packets and other information regarding Luther Center for Learning may be obtained by contacting us at 360‑895‑1782, by visiting our website at www.LutherCenterForLearning.org, or by e-mailing us at info@LutherCenterForLearning.org

Luther Center for Learning–

Helping children discover their own greatness

Hey Jr. & Sr. High-ers.  Well, this is way past due, and though there hasn’t been a sudden increase in the amount of hours in the day, some things are just too important to let remain the same. So, I’m instituting a YOUTH NITE on the first Sunday of the month  beginning on September 7th. Friends of course are welcome as we meet at the church at 6:30 pm each month. We’ll begin our first event with a trip to the movies, but only after th youth give me several suggestions for additional activities. Please let me know via note in the box,phone call, or email if you can come and your vote for amovie to see. Also, let me know if you’ll be bringing friends along AND PARENTS - I drive a mini-van, not a school bus so I’m gonna need some driving & chaperone help (time to start storingup those threasures in heave).

Please see or call Janet Hane or Roxanne Crenshaw

Previous family (The Bruers) have respectfully retired from the above activity.

For Dressing, Drizzling - Extra-virigin olive oil: Olive oil contains the highest monounsaturate conten. Extra-virgin is the result of the first cold pressing of the olives. Being the purest, it’s also the most expensive. It has a low smoke point, so it should not be used for cooking.

For sauteing - Virgin olive oil: This is alos the result of the first pressing of the olives, but it is more acidic and the flavor is less robust. Always choose cold-pressed. Most mass-produced varieties are extracted with chemical solvents. Use for cooking foods at low and medium temperatures.

Safflower oil: Choose the high-oleic version of this light, neutral-flavored oil. It’s high in monounsaturates and has a high smoke point; it can be used for higher temps in cooking.

High-Heat Cooking - Light olive oil: “Light” refers to the oil’s color and taste, not its calorie content. It has the same monounsaturated fat as regular olive oil. Because of an extremely fine filtration process, it has little of the olive oil taste and fragrance and a higher smoke point, making it a good choice for baking and high-heat cooking. It’s usually a combination of refined virgin olive oils. Read label for the process, though.

Canola oil: After olive and sunflower oil, canola is the next highest in heart-healthy monounsaturated fats. It can be used as a salad dressing and for baking and frying. This neutral-tasting oils is obtained from rapeseed, a mustard relative. Rapeseed is commonly sprayed with pesticides, be sure to look for organic, expeller-pressed brands of canola oil.

Peanut oil: An all-purpose oil that’s high in monounsaturated fats, peanut oil is also about 30 percent polyunsaturated fats and 20 percent saturated. Because it has a high smoke point, it’s prized for frying. Most commercial brands are chemically processed, though expeller-pressed brands are available at specialty stores and online. Peanut oil has a longer shelf life than other oils.

Sesame oil: Although this oil is high in polyunsaturates, its strong flavor means a little goes a long way. For Asian cooking, it’s a must. Choose dark for seasoning and light for frying.

Avocado oil: This light-tasting oil is not only high in monounsaturated fats, but can also withstand high-heat cooking.

Grapeseed oil: Although grapeseed oil is high in mono- and polyunsaturates, it has a high smoke point and is often used as a substitute for olive oil.

Sunflower oil: This mild-flavored oil is high in vitamin E. As with safflower oil, look for the high-oleic version, since it is 80 percent monounsaturated and has a high smoke point.

For Dipping and Splurging - There’s no end to the kinds of artisan nut, fruit, sedd, and infused-flavored oils sold in gourmet shops and online. Because of their costs and distinct flavors, use these designer oils sparingly, and keep them in the refrigerator. Experiment in making your own infusions. Especially high in healthy monounsaturated fats are macadamia, hazelnut, and almond oil–the latter can even be used for high-heat cooking. Although walnut oil and flaxseed oil are both high in polyunsaturates, they are beneficial in that they contain those omega-3s.

Think of how many references there are in the Bible to oils. We learn of oil as light, oil as healing medium, oil as a means of honoring, oils as an exchange of value. Maybe we need to consider the oils we cook with in this way, and see how they can add to our health. It might just change the way you cook, and they way you think

Your Parish Nurse
Rachel Spang

Blended Vegetable Oils - Most commercial vegetable oils are a mixture of unidentified oils that have been extracted with chemicals.

Vegetable Shortenings - Usually made with partially hydrogenated oils, shortenings are high in trans fats. Remember, they are considered the unhealthiest of all fats.

Chemically Extracted Oils - Though Hexane is under study, other methods of extraction, like cold-pressing, are more natural.

Oils High in Polyunsaturates - Polyunsaturates, like sunflower, safflower, corn, cottonseed, and soybean oils are not bad guys. It’s just that they contain high levels of omega-6 fattly acids. (see the ToBuy List below). Most Americans already get too much omega-6 fatty acids from egg yolks, meats and animal-based foods. We probably need more omega-3 fats, found in some fish, like ssalmon, mackerel, halibut, sardines, tuna, and herring, and in some seeds, nuts and beans, like flaxseed, canola and soybean oils, pumpkin seeds, walnuts, and walnut oil.

Avoid buying things that say “Partially Hydrogentaed”. Giant “Eek” factor. Trans fats are found in commerically prepared baked goods, in margarines, processed foods, and snack foods.

Avoid buying things containing “Conventionally processed” oil: Many prepared foods contain vegetable, corn, peanut, or soybean oil, but the conventional extraction process to obtain these oils involves the petrochemical hexane. Hexane is also used as a solvent and cleaning agent. Hello? Instead, looks for cold-pressed, expeller-pressed, or naturally pressed oils.

Polyunsaturated Fats - Proceed with caution. These plant based oils are a healthy alternative to animal fats, and can improve your HDL-to-LDL ratio. But, they are high in omega-6s, and we Americans need to get more omega-3s, remember?

Saturated Fats - Avoid. Saturated fats like butter and lard add flavor and work well for cooking, but are artery cloggers. Some studies indicate they raise the risk of colon and prostate cancers. These fats come from animals, including seafood, though high levels are also found in coconut, palm, and palm-kernel oil.

Trans Fats - Eek! When hydrogen is added to vegetable oil, changing it from a liquid into a more solid form, such as margarine, that’s how trans fats are made. They lower HDL levels and raise LDL - the exact opposite of what we want! They’re considered even worse for heart health than saturated fat.

Expeller-pressed - A good thing. A chemical-free mechanical process extracts oil from nuts and seeds.

Cold-pressed - A very good thing. Expeller-pressed oils in a heat-controlled environment to preserve their flavor, aroma, and nutrients.

Refined Oils - Depends. These oils have been filtered to transparency, making them food for high-heat cooking. Check for labels that say “naturally refined”.

Unrefined Oils - A yes vote. They contain solids that make them cloudy, but give them more flavor. Not suitable for high-heat cooking.

Fat is a necessary dietary componet: some are fats that are helpful and some are not so good for us. There are fats that contribute to heart disease, cancer, and other maladies. Some fats fight those things by lowering LDL (”lousy” cholestral), raising HDL (”happy” cholesterol), reducing inflammation, and providing cancer-preventive antioxidants. Most of our pantries and cupboards have some of each, but the most common oil is cooking oil. Which cooking oils are best to saute with, or fry, or bake? What is “refined”? Which will benefit tonight’s salad? How do you know which ones to avoid? Read through this information (thanks to body + soul Magazine for some of the facts) and choose what is best for you.