• A New Perk for Coffee Drinkers. Coffee lovers at Denver's AMC Cancer Research Center have developed a special brew that provides more antioxidants than green tea. Their patented coffee-roasting process preserves the natural antioxidants that are present in green coffee beans before they are roasted. The result is coffee with a phenolic content equivalent to a healthy helping of fruits and vegetables. As for flavor, Post taste testers vote Gaffe Sanora "better than Starbucks." The high-antioxidant coffee is available at selected supermarkets and natural-food stores. For more information, go to www.caffesanora.com.

• Mighty Good Tea. The difference between Mighty Leaf tea and other teas is like the difference between drinking out of a paper bag versus a silken pouch. This high-end tea, in fact, is packed in a hand-sewn silken bag that allows the full flavor of the whole-leaf tea, fruits, and spices to come through, along with the healthful phytochemicals. Tea becomes what it was meant to be, an indulgence and a soothing interlude that sparks conversation and makes stress disappear. You may find it hard to go back to your old grocery-store brand. Truly impressive in 14 different blends. Go to www.mightyleaf.com.

Exercise and Weight Loss: Carbs vs. Protein

A high-protein, low-carbohydrate diet and regular exercise led to improved weight loss in a recent dietary study conducted at the Department of Food Sciences and Human Nutrition, University of Illinois. Middle-aged women on a high-protein diet lost more total weight and fat mass and less lean mass than women on a low-protein, high-carbohydrate diet. But improvement in blood lipids differed between the groups. Low-protein subjects had a greater reduction in total and LDL cholesterol. while high-protein subjects had a larger reduction in triacylglycerol and maintained higher concentrations of HDL cholesterol.

"Unstuff Yourself"

Holiday Recipe

After years of scarcity, chestnuts have made a comeback. They are now available in grocery stores from October onward, just in time for the holidays. Unlike other nuts, chestnuts are extremely low in fat as well as calories. They're also the only nuts with vitamin C.

Chestnut, Wild Rice, and Pecan Stuffed Squash
(Serves 8 to 10)

• ½ pound fresh chestnuts or
• 1 1/2 cups cooked peeled chestnut pieces
• 1 cup wild rice
• 3 cups water
• 1 teaspoon salt
• 4 or 5 squashes (acorn, butternut, delicata or other)
• canola oil
• 1 small onion, finely chopped
• 3 stalks celery, finely chopped
• 5 cloves garlic, crushed
• 3 tablespoons extra virgin olive oil
• ¼ cup water
• 4 slices 100 percent whole-wheat bread
• ½ pound mushrooms, chopped
• 2/3 cup pecans toasted and broken into pieces
• ¾ teaspoon salt
• ½ teaspoon each dried thyme, dried oregano, poultry seasoning
• Freshly ground black pepper
• Chopped parsley for garnish

If using fresh chestnuts, make crisscross cut in each. Boil chestnuts in water to cover for 20 minutes. Peel with sharp paring knife while still warm, removing the inner brown skin as well. Put chestnut pieces into large bowl. Set aside.

Combine wild rice, water, and salt in 2-quart saucepan; cover and bring to boil over high heat. Turn heat down to medium-low and cook 45-55 minutes, or until soft.

Cut squashes in half, scoop out seeds, and brush cavities with oil. Arrange on baking sheet, cut-side down, and bake at 400° 30 minutes.

To prepare stuffing, combine onion, celery, garlic, olive oil, and water in large skillet and sauté until soft and transparent, about 5-6 minutes. Toss into bowl with chestnuts.

Toast bread in toaster until dry. Cut into small cubes and add to bowl with chestnuts. Add remaining ingredients to bowl and mix well. Adjust seasoning to taste.

Remove squashes from oven and fill cavities with stuffing. Cover with foil, dull side up, and bake 30 minutes longer or until tender. Sprinkle with chopped parsley and serve.