HDTenEightyP/NetNews huggingface dataset:
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Vegetarian Cats2: Is it Natural?
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 6 Jan 1993 17:51:28 GMT

Liana Simons writes:

>When it comes to feeding my cats they get a meet diet that has no artificial
>colour, flavour or vitamins.  It is made out of a combination of meat and 
>vegies. 

You are absolutely right to care about the quality of the food you f
obtain to feed cat.  Now just any old slaughterhouse offal will do.

Now, if you are mixing up your own cat food, whether it be vegetarian
or meat based, caution and care must be exercised.  Frankly,
the complexity of it all is really too overwhelming and that is why
I think the most responsible course is to simply use commercial 
preparations.  Alternative, use approved supplements like VEGECAT 
along with approved recipes that are included with the vegecat
supplement.

It is not clear from your posting if you are using a commercial
preparation or simply making up a batch of cat food on your own.

If you are simply feeding your cat foods that you yourself are mixing
up, then I would higly advise you to also supplement their diet
with something like Vegecat or vitamin supplements from
your vet and very carefully follow the approved recipes given in
a couple of books on this topic.  It is simply not good enough 
to get some store bought meat and mix in some vegetables and grains
on your own.  A lot more care than this is needed!

For example, even commerical meat based cat food must add 
synthetic taurine to its products, plus many other nutrient 
supplements while at the same time very, very carefully not exceeding
some critically precise low ceilings for nutrients like magnesium.
The nutrition of a cat is far more complicated and difficult
to provide for than that of a dog, or even a human for that matter.
And we know how many humans can't feed themselves proper!  ;-(

Please take extreme care in what you are doing, and seriously consider 
what has been said, should you indeed be simply mixing up your own
home-prepared cat food.


					ted



Newsgroups: rec.food.veg
From: mathieu@geod.emr.ca (Pierre Mathieu)
Subject: Re: Dinner last night: Cauliflower, Dried Tomatoes, and Pasta
Organization: Dept. of Energy, Mines, and Resources, Ottawa
Date: Thu, 7 Jan 1993 16:29:17 GMT

tara@starburst.umd.edu (Tara McDermott) writes:

>Can anyone tell me a good way to prepare spaghetti squash?  I didn't
>like the way this came out that much.  It tasted like it could be
>improved a little bit.  Any suggestions appreciated. 

One of my favorite ways is very simple. Just add pesto sauce after
scooping it out into a bowl. You can by the pesto sauce or make it
yourself, whichever you prefer. Usually I add about 2 tbs for a whole squash
but you can vary the quantity according to your taste.

I tend to favor cooking the spaghetti squash whole in an oven at 350
for about 45-60 minutes (depending on its size). I puncture it with a 
fork about half way through the cooking period to release some steam.
I take the seeds out after. I find the squash retains more flavor this way.

--
Pierre Mathieu                          "We have seen the enemy,
Geodetic Survey of Canada                  and the enemy is us."
Ottawa, Canada                                                Pogo
Internet: mathieu@geod.emr.ca
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Fibre: What Fibre Does Inside 
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Mon, 11 Jan 1993 08:40:56 GMT



V.  WHAT FIBRE DOES:

Fibre has an effect on the throughout the gastrointestinal
tact, beginning in the mouth.  Insoluble fibre components
(lignin, cellulose and most of the hemicellulose)
necessitate greater chewing which in turn stimulates saliva
secretion, together which serves as a tooth cleaner.  Eat
some fruit if you forgot your toothbrush :-)

Some of the more important gastrointestinal responses to the
ingestion of fibre include:

    - increased fecal bulk
    - decreased intraluminal pressure
    - greater frequency of defecation
    - reduced intestinal transit time
    - delayed gastric emptying
    - increased postprandial satiety
    - reduced glucose absorption
    - changes in pancreatic and intestinal enzyme activity
    - increased bile-acid excretion
    - possible alteration in mineral balances

Different fibre components will, of course, produce these
effects in different degrees.

                                     ted

References:

Hunt & Groff's (1990), ADVANCED NUTRITION AND HUMAN
    METABOLISM, 1990.


Newsgroups: rec.food.veg
From: feathers@eskimo.com (Cheryl)
Subject: Re: Vitamin D from sunshine
Organization: <<< ESKIMO NORTH (206)-FOR-EVER >>>
Date: Thu, 7 Jan 1993 09:35:14 GMT

  People who keeps herps aren't the only ones that use Vitalites and
other full-spectrum lights.  They are widely used by aviculturists and
people who keep exotic birds, and they *are* effective for helping with
vitamin absorption.  Studies have been done documenting this.  Many
aviculturists I know start using them in the house and/or office for
themselves to get the beneficial effects.
   They're not that expensive if you buy them in bulk rather than by the
bulb, or if you belong to a co-op that buys them in bulk and sells them
to their members at the lower price.  The price is substantially lower
than buying by the bulb.
-- 
     Cheryl
     feathers@eskimo.com
Newsgroups: rec.food.veg
From: bobp@occam (Bob Pitha)
Subject: Re: Veggie Burgers
Organization: J. Random Misconfigured Site
Date: Mon, 4 Jan 1993 21:32:06 GMT
X-Newsreader: TIN [version 1.1 PL7]
X-Posted-From: occam.msi.com
NNTP-Posting-Host: sol.ctr.columbia.edu

Clover M. (la1002@albnyvms.bitnet) wrote:
: I'd like to say that if there was a fast food store in the mall where
: I have worked for the past 2 months, and they offered a vegetarian
: "burger", I'd have gone there almost every day.
:  
: I had a set of VERY limited choices, and prefer HOT food in the winter.
: It is very difficult to bring somehting to work that will stay hot
: unless it is in a thermos.  I prefer "solid" food to soups and stews
: for lunch, probably from being brought up in the "sandwich generation",
: 
: C
: Clover
: la1002@albnyvms.bitnet
: This is my very first sig.file
: 

  Be careful about veggie burgers in restaurants if you are vegan; there
are a few places I've been that have offered "vegetarian burgers" which,
I have found out upon inquiring, contain cheese.  At least one of these
places did not make the burgers themselves, and I was lucky they had a
brochure-type-thing that listed the ingredients; the waitrons there would
probably not have been able to tell me otherwise.
From: psybc806@emory.edu (Elise G. Jacobs)
Newsgroups: rec.food.veg
Subject: Re: Kosher to veggie (was Re: RECIPES: sandwich spreads)
Date: 12 Jan 93 13:22:33 GMT
Organization: Emory University, Atlanta, GA
X-Newsreader: Tin 1.1 PL3


In my Orthodox community, there are quite a number of strictly vegetarian
and vegan folks, mostly with religious reasons.  I have witnessed arguments
between pro-meat and vegan folks where one religious reason after another
was quoted and all I can say is that it is certainly unclear whether Judaism
supports carnivorous behavior IN OUR TIME.  Certainly it was allowed in
other times.  

Also, I agree that the Jewish Vegetarian Society stuff is silly.  I have
their cookbook and have never found anything worthwhile in it.


Newsgroups: rec.food.veg
From: sfjr@wam.umd.edu (Steve Russell)
Subject: Flames & Gay Cats
Organization: University of Maryland, College Park
Date: Wed, 6 Jan 1993 16:41:17 GMT

In article <1993Jan6.163710.2852@wam.umd.edu> sfjr@wam.umd.edu (Steve Russell) writes:
>In article <C0EtMz.Iut@news.cso.uiuc.edu> cgk@n.tam.uiuc.edu (Chris Kocher) writes:
>>
>>	I've recently made a conversion to a new, healthier diet, but I'm
>>the only one in my family to do so.  My parents are both of German
>>extraction, though at different points down the line, so our family diet
>>was all meat and potatoes.  Well, whenever I go to visit my parents, 
>>that's all they eat.  It's hard for me to tell them that I don't want to
>>eat their food, especially when I know they've gone to considerable
>>effort to fix it.  I feel especially uneasy when they prod me further to
>>ask about my diet, and I tell them how unhealthy their food is.  
>>Fortunately, they appear to understand.  Does anyone else have this
>>difficulty?  I'm curious to know what others' experiences have been.
>>
>>Chris
>>
>>P.s.  If anyone near Janesville, Wisconsin, is interested, I can put
>>them in touch with a FANTASTIC nutripath there.
>>
>
>It has been my experience that the majority of these situations ( not all )
>are tenuous at best.  Just remind your parents you still love/respect them
>and value your heritage and by all means dont let them manuever you into
>doing "nutrition talk" at the dinner table.  Tell them you would be happy
>to talk about it, after dinner etc.  It will be a less threatening and
>tense situation.
>
>Good Luck
>SFJR
>


Newsgroups: rec.food.veg
From: Christine_Code@mindlink.bc.ca (Christine Code)
Subject: Recipe: CASHEW CHILI
Organization: MIND LINK! - British Columbia, Canada
Date: Fri, 8 Jan 1993 17:32:55 GMT

I've got other chili recipes, but this one is my favourite:

CASHEW CHILI
1 green pepper, chopped
1 medium onion, chopped
2 stalks celery, chopped (optional)
2 cups kidney beans, cooked
2 cups corn, cooked
2 cups tomatoes, canned
2-3 tsp chili powder
3 drops tabasco sauce
1 tsp cumin
2 cloves garlic, minced
1 tsp basil
1 tsp oregano
1 bay leaf
1/2 tsp pepper
1 cup raisins
1 cup cashews


1. In a large saucepan, wok, or dutch oven, melt about 3 Tbsp margarine.
Saute onion, green pepper, and celery until tender crisp, approximately 10
minutes.

2. Add everything but the raisins and cashews.  Bring to a boil.

3. Reduce heat and simmer for 30 minutes to blend the flavours.  (NOTE: you
can simmer this dish as long as you like, just don't add the raisins and
cashews until 30 minutes before serving time.)

4. Stir in the raisins and cashews.  Simmer until raisins are plump and
cashews are tender, about 30 minutes.


I found this recipe on the cooking section of our local BBS, MindLink.  It
was originally posted by a MindLink member named Tamilyn (Andrews?) - I don't
know where she got it from, but it sure is good!   This recipe is supposed to
serve 8, but I've seen it devoured by 4 hungry people.

Enjoy!


...Christine


--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
From: georgec@eng.umd.edu (George B. Clark)
Newsgroups: rec.food.veg
Subject: Re: What is TVP mince?
Date: 6 Jan 93 22:04:40 GMT
Organization: University of Maryland


TVP means texturized vegetable protein.

As I recall, somebody gave a detailed discussion of TVP here within
the past couple months, but I can't recall sufficient detail to tell
you more, except that I never use the stuff.
From: therese@garnet.berkeley.edu ()
Newsgroups: rec.food.veg
Subject: Veggie restaurants in Portland area
Date: 12 Jan 1993 00:14:04 GMT
Organization: University of California, Berkeley
Distribution: usa
NNTP-Posting-Host: garnet.berkeley.edu

Hi, my hubby and I are taking a much-needed vacation to Portland in a
couple of days and I'd like suggestions for veggie places to eat in
the downtown Portland area, as well as in the Mt. Hood "loop" - we'll
probably go from route 26 to 35 to 84, weather permitting.  Any places 
along the way for veggie food and/or great beers?

Please email me, I'll post a summer.  therese@garnet.berkeley.edu

Thanks!
From: ak58910@cc.tut.fi (Antti Kivivalli)
Newsgroups: rec.food.veg
Subject: Re: Insulting you family?
Date: 7 Jan 1993 04:14:45 +0200
Organization: Tampere University of Technology, Computing Centre
Distribution: world
NNTP-Posting-Host: cc.tut.fi

This sharing is drifting far from the family - I'll take just one
sentence from Suzanne:

>I'm finding non-vegetarians can become amazingly sensitive and
>over-react to vegetarians.

I was also amazed for a long time before I (me -slow?) realized
that there must be something more than just the obvious fact that I
don't eat all the things they do.

Some people really take it as a challenge to their lifestyle,
to all the things they have learned to be true and realistic, etc.
- which it may be :)

So to give everybody - including me - a chance to eat and digest
in peace, I may say things like:'I'm allergic to eggs' just to
cover my rutin questions and then look like I really don't want
to talk about my terrible allergy - which is true...

Another thing is the change that one goes through when turning
into a vegetarian. Many of us (me again?) probably know that
enthusiastic phase, when one slips into thinking that everybody 
is ready to become vegetarian now - like I just did!

As time by passes it also becomes practically easier to avoid
unneccessary fighting/disturbance. Just by saying that you've
been vegetarian for so and so many years you are saved from hearing
warnings from all kinds of people who 'have been once vegetarian
but didn't get enough protein after two weeks'.

Hey, one thing came to my mind which _might_ help Chris: People
don't always even know that there are lots of sane and healthy
vegetarians in this world so by helping anybody, also parents, to
see that incredible wonder it may be easier to accept. But, again,
the method must be correct - don't point at people with your finger
when you're with your mom.

-- 

Antti Kivivalli            atma moksartham jagat hitayaca
Newsgroups: rec.food.veg
From: young@clpd.kodak.com (Rich Young)
Subject: Re: WHO & Iron - Have They Gone Mad?
Originator: young@sasquatch
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Thu, 7 Jan 93 22:41:05 GMT

In article <1993Jan07.200602.9814@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>In article <C0G5yH.HE@dircon.co.uk> uad1214@dircon.co.uk (Peter Cox) writes:
>
>
>>Yes.  The really weird thing is, RAW potato can
>>contain significant toxins.
>
>I've heard that the "eyes" of a sprouting potato contain a toxin, and
>they should be removed and discard. I suspect that is what you mean.

	And any green areas on the skin, too.


-Rich Young (These are not Kodak's opinions.)
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Gay cats?  The final solution!
Date: 6 Jan 93 00:49:39 GMT
Article-I.D.: spdcc.1993Jan6.004939.484
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1993Jan05.212728.18940@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>So the next time I see a cat eating vegetables in a garden, which will
>probably be never, I'm going to say that cat is an "impotent, gay, wimp."

Why?

>If those among you who are gay can't deal with it, then that's your own
>damn problem because it's silly to be hypothesizing vegetarian cats in the
>first place, which was my whole point.

Face it, George, you really dug yourself into a hole here.
You comments completely failed as satire.  Or more precisely,
they just completely failed to say _anything_ except that
you're willing to use the word "gay" as a derogatory expletive.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: young@clpd.kodak.com (Rich Young)
Subject: Re: Cure worse than the disease?
Originator: young@sasquatch
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Thu, 7 Jan 93 16:59:32 GMT

In article <C0H4H6.3F5@world.std.com> entropy@world.std.com (The Entropic one) writes:
>In article <1993Jan3.233516.10459@sarah.albany.edu> la1002@albnyvms.bitnet writes:
>>Actually, I appreciate all of the feedback on the lights and vitamin D.
>>But what I am looking for is information on the lights that are used
>>in SAD therapy, which I suspect I may have.
>
>Doesn't the danger of extra UV exposure completely undo any benefit? Why
>not just take supplements instead of increasing your skin cancer risk?

	It's not at all clear that UV is necessary for the treatment of
	SAD; most of what I read says that bright lights alone are theraputic.


-Rich Young (These are not Kodak's opinions.)
From: thelma@csd4.csd.uwm.edu (Thelma Lubkin)
Newsgroups: rec.food.veg
Subject: Re: Dinner last night: Cauliflower, Dried Tomatoes, and Pasta
Date: 7 Jan 1993 01:50:13 GMT
Organization: University of Wisconsin - Milwaukee
NNTP-Posting-Host: 129.89.7.4

tara@starburst.umd.edu (Tara McDermott) writes:
: 
: Add sparingly, since arame is a very nutrient dense food.  Not more
: than 2 Tbsp. is needed per person (or reccomended, according to the
: book this is based on).
: 
                            What is arame?
                               Thelma
: --
: Tara McDermott               
: tara@starburst.umd.edu       
: I eat tofu, and I vote.
Xref: sparky rec.food.veg:11990 misc.health.alternative:474 sci.med.nutrition:1817
From: avi@eagle.imagen.com
Newsgroups: rec.food.veg,misc.health.alternative,sci.med.nutrition
Subject: "The miracle of fasting" by Paul C. Bragg
Keywords: fasting, life-extension
Date: 13 Jan 93 00:58:30 GMT
Organization: none

Hi,

I apologize for cross-posting this question, as I'm not certain to which
newgroup it actually belongs.

Has anybody read "The Miracle of fasting" by Paul C. Bragg, N.D., Ph.D ?

Does anybody know if he's still alive ? (In the book, in the latest edition 
I believe his age was around 95 or so).

Is there any documented scientifical studies done on his method (or any
fasting method, for that matter) that support his claims of "life extension" ?

Or is there any medical "logic" to his claims ?

Additional info is welcomed, as well. (Thanks).


Please respond either via email (avi@imagen.com) or here.
Newsgroups: rec.food.veg
From: coleman@leland.Stanford.EDU (Michele Coleman)
Subject: a new kind of hummus sandwich (recipe)
Organization: DSG, Stanford University, CA 94305, USA
Date: Mon, 11 Jan 93 20:54:05 GMT

    My SO taught me this this weekend.  What a life-changing event!
This is far better than my customary hummus-on-pita sandwich:

    Cut a poppy-seed bagel in half and toast.  Spread with dijon mustard,
and thick hummus (thin hummus will run out and make a mess).  Add
tomato slices.  You can also add sprouts and onions and other stuff
if you like (I didn't).
    I ate this with minestrone soup.  What a perfect meal for a rainy
winter day.

--Michele Coleman
Newsgroups: rec.food.veg
From: news&aio.jsc.nasa.gov (USENET) News (brenda kenworthy)
Subject: Re: Any spicy (non Indian) veg food in NYC
Organization: lesc
Distribution: rec.food.veg
Date: Mon, 4 Jan 1993 16:07:44 GMT

In article <2JAN199302204549@zeus.tamu.edu>, m0g7506@zeus.tamu.edu (Mukul Goel) writes:
> 
> Hi Veg food lovers,
> 
> This is a veg food enthusiast from Texas. I have tried all kinds of 
> places in this state in search of some veg food that tastes good. 
> I am not talking about the Indian Restaurants since they are an 
> exception (also my mother taught me the exquisite art of Indian cookery 
> and I cook excellent North Indian food at home).
> 
> Most of the typical mexican and oriental cuisine that is available in 
> United States is designed to suit the american tounge which starts 
> quivering on contact with any spice. My friends have threatened to 
> kill me before coming to eat at my place if I was going to use too 
> many spices!


I'd like to help you, but what exactly is a "quivering tounge"???
																																													^^^^^^^^^^^^^^^^




> 
> Mukul Goel
> Texas A & M University
> Department of Civil Engineering
> 
> 
Newsgroups: rec.food.veg
From: rovel@eng.umd.edu (Amy L. Rovelstad)
Subject: VEGAN:  Vegetable and Tofu Stir Fry
Date: Thu, 07 Jan 93 15:36:10 GMT
Organization: Project GLUE, University of Maryland, College Park

This is my favorite tofu/vegetable stir fry - taken from the `Dinner Tonight' 
page of the Washington Post several years ago.  It's very colorful, and 
I've served it to veg'n'tofu-hating omnivores with relative success.  The 
marinade is terrific (IMHO).

Ingredients:

   Marinade:  1 jalapeno chili, minced (opt <- they say, I *always* use it)
              2 cloves garlic, minced
              1 Tbs minced fresh ginger root
              2 tsp seseme oil
              1 Tbs rice wine vinegar (This can be tough to find, and
                                       it does make a difference.  If you
                                       have to substitute, I suggest rice 
                                       vinegar)
              2 Tbs honey
              2 Tbs tamari
              3 Tbs fresh lemon juice

    Stir fry: 1 pound firm tofu
              1 red or yellow bell pepper (I think red is better, and more
                                           attractive)
              1 green bell pepper
              1 jalapeno chili (opt) (*HA* - I often use 2)
              1 medium zucchini
              1 medium summer squash
              1 large carrot (I use 1 *large* organic or 2 large grocery)
              1 bunch scallions
              2 or 3 Tbs peanut or other oil
              1 Tbs arrowroot
              2 - 3 Tbs seseme seeds, toasted lightly (I often omit these)
              
Mix together the marinade, cut the tofu into 1/2" cubes, and marinate,
stirring occasionally while you prepare the rest of the vegetables.

Cut the peppers, zucchini, squash and carrots into matchstick slivers. 
Slice the scallions.

Stir fry the peppers, carrots and scallions in 1 Tbs oil in a wok until
crisply tender.  Remove.  Stir fry zucchini and squash in 1 Tbs oil until
crisply tender. Remove.  Strain and stir fry tofu for 2 minutes in 1 Tbs
oil.  Stir arrowroot into marinade.  Add mixture to wok along with 
vegetables.  Cook until all heated and mixture thickens.  Sprinkle with 
seseme seeds and serve over rice.

Amy
 
Newsgroups: rec.food.veg
From: llarsen%peruvian.cs.utah.edu@cs.utah.edu (Loren Larsen)
Subject: Re: Insulting Your Family
Date: 6 Jan 93 12:57:34 MST
Organization: University of Utah CS Dept

In article <1993Jan6.185103.10940@wam.umd.edu> sfjr@wam.umd.edu (Steve Russell) writes:
>
>	I never knew that.  I just know from my own experience people
>	dont like having their food analysed, especially when they
>	are the process of ingesting it.  Vegatarians dont win friends/
>	converts by pointing out to their friends that "the piece of
>	dead animanl they are chewing on is destroying them and the 
>	environment etc".
>
>	Vegetarians also dont like being asked "Are you a vegetarian?"
>	"Why?"  "Where do you get your protien etc"? everytime they
>	sit down to a meal as well.  Depending on my mood I either lie
>	and say Im not a veg or explain to the person as politely as I
>	can that these questions were fun when I first became a veg when
>	I was 14, but now at 28 after hearing them umpteen times I just
>	want to be left alone to enjoy my food.
>
>Steve

Vegetarians don't like that?  I do actually.  I admit it can get old, but 
since as your first paragraph points out, one can't win friends by telling
other uninvited, I would think you would like to be asked.  That is the
chance to help break these stupid food myths that people have.   I never 
bring it up, but it very often does come up.  I think it's great!

Loren



Newsgroups: rec.food.veg