At least one large cattle raiser opposes the possibility that the Department of Agriculture might again permit mechanically deboned meat (MDM) to be used in processed meat products such as bologna. Ken Monfort, whose Colorado cattle operation is among the world's largest, has written in his company's newsletter that this is not a good time to introduce it.

It isn't that Monfort thinks MDM is unsafe , which some consumer activists and scientists believe, but to him it's more a matter of timing.

MDM is a mixture of ground-up bone and meat that is produced when the final scraps of meat from a carcass are removed by special machinery. In the process some of the bone is ground up, too. There are some concerns about the safety of ground-up bones in the human diet.

Monfort doesn't think that is the problem. "It almost seems as though our industry is plagued with a death wish," he wrote.

"But I do really wonder if we as an industry who already are accused daily of selling meat with hormones (DES, that is, which is fed to cattle and once in a while found in liver but never found in red meat), antibiotics (like teramycin, which is never found in beef, but which researchers are afraid will eventually develop a superbug that can't be touched by teramycin or other antiibiotics), too much cholesterol (recent research shows that we are lousy cholesterol producers), and meat that has been produced with too much grain (if it weren't for feeding cattle we would really have grain surplusses), (and here is the end of one of the longer sentences ever), can really stand the bad publicity of selling as meat ground-up bone.

"Perhaps I am too concerned with image at the expense of substance. However, we need to do some things to protect our image. Not using 'mechanically deboned meat' would be a start.

Breyers, manufactures of natural ice-cream, is marketing yogurt that is also call naturals. Natural yogurt is simply a mixture of milk and yogurt is simply a mixture of milk and yogurt cultures, but Breyers plain yogurt also contains sugar. The sugar add an extra 30 calories per cup.

Freezing chicken, according to Perdue, one of the largest brand name producers of chickens in the East, causes a loss of certain nutrients." . . . As much as 4 per cent of the protein and a significant amount of B-vitamins are lost" when chickens thaws. Perdue ships its chickens fresh.

The 11th annual Festival of American Folklife will feature an exhibit called America's Appetite for Energy so show the relationship between food and energy.

The exhibit on the Mall from Oct. 5-10, will have demonstrations of cooking in an old smoke house, ice-cream making, apple butter boiling, bread baking in a solar oven, a clambake and a barbecue. The projects is the result of the combined efforts of the Office of Folklife Studies, the Smithsonian Office of the Science and Technology and the Energy Research and Development Administration.

According to Joe Dukert, an ERDA consulstant, the most surprising thing he learned is how little energy is used in the production of the food and how much is involved between production and the table. Dukert said: "Last week it took approximately 1.3 gallons of gasoline to produce the food you ate and it took a little over five gallons to transport, process, package and deliver what you ate."

The Food and Drug Administration has put out an advisory on liquid protein diets. In response to many queries, FDA said: "A modified fasting regimen is not recommended for those who want to lose less than 20 to 25 pounds and should never be undertaken withour supervision of a physician."

The diet, FDA said, is "particularly undesirable" for anyone who has "kidney, liver or heart problems."

FDA doesn't think the liquid protein diet is any more effective than any other diet and said : "Fat accumulation is due to the c onsumption of foods in excess of body needs."