Author Question: High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and ... (Read 69 times)

clippers! · **on:** Aug 20, 2018

High intakes of saturated and trans fat increase the risk of heart disease by lowering LDL and raising HDL cholesterol.
a. True
b. False
Indicate whether the statement is true or false

Question 2

Describe who the ancestors of the Cajuns were and briefly describe what typifies Cajun cuisine today.

quynhmickitran · **Reply #1 on:** Aug 20, 2018

Answer to Question 1

False

Answer to Question 2

When the English gained control of Canada, many French Canadians moved to the United States; in some instances they were deported from Canada. Groups of French Canadians from Acadia (Nova Scotia, New Brunswick, Prince Edward Island, and part of Maine) relocated, often not by choice, to central and southern Louisiana; their descendants are known as Cajuns. The Cajuns settled in rural and inaccessible areas of southern Louisiana, the bayous, and along the Mississippi River. Primarily farmers, fishermen, and herders, they were self-sufficient and kept to themselves.

Ingredients for Cajun cooking reflect the environment of Louisiana: Bayou Cajun foods are from lake and swamp areas, whereas prairie Cajun dishes are found in inland areas. Fish and shellfish abound, notably crawfish, crabs, oysters, pompano, redfish, and shrimp, to name just a few. Shellfish is commonly eaten raw on the half shell (oysters) or boiled in a spicy mixture. Gumbo and jambalaya are often made with seafood. Other key ingredients in Cajun cooking are rice, red beans, tomatoes, chayote squash, eggplant, spicy hot sauce, and a variety of pork products.