HDTenEightyP/NetNews huggingface dataset:
From: dcoder@u.washington.edu
Newsgroups: sci.med.nutrition
Subject: Re: Validity of Trophology (Food Combining)?
Date: 27 Jan 1993 20:25:31 GMT
Organization: University of Washington
Distribution: world
Reply-To: dcoder@u.washington.edu
NNTP-Posting-Host: nucleus.immunol.washington.edu

In article <jschwimmer.75.728100162@cardinal.sc107.wesleyan.edu>  writes:
]In _The Tao of Health, Sex, and Longevity_, Daniel Reid claims that one 
]should not, in the same meal, mix protein and starch, different sorts of 
]proteins, starch and acid foods, proteins and acid foods, proteins and 
]fats, proteins and sugar, and starch and sugar.
]
]To me, the reasons he gives for avoiding these combinations seem 
]questionable.  For example, he advises against eating protein and 
]starch in the same meal because 
]
]"When one consumes protein and starch together, the alkaline enzyme ptyalin 
]pours into the food as it's chewed in the mouth.  When the masticated food 
]reaches the stomach, digestion of starch by alkaline enzymes continues 
]unabated, thereby preventing the digestion of protein by pepsin and other 
]acid secretions.  The ever-present bacteria in the stomach are thus 
]permitted to attack the protein and putrefaction commences, rendering 

[parts deleted]
This sounds like the misconception of human anatomy and physiology that equates  
humans and ruminants, for example. In humans, the stomach is not a fermentation  
vat as it is in ruminants. The only significant numbers of bacteria in the  
human GI tract are in the large bowel. Things that your body cannot breakdown  
on its own can be consumed by the gut microflora; fermentable fibers are an  
example. As far as nutritional physiology goes, rats are much closer to humans,  
but they have cecum (between small and large bowels) that acts as fermentation  
chamber. The size of the cecum is related to the amount of fermentable fiber in  
the diet (research I published several years back). 

]A few questions.  One, isn't ptylain secreted in the saliva WHETHER OR NOT 
]the food is mostly carbohydrates or mostly protein?  Two, aren't the small 
]quantities of enzymes in the saliva significantly denatured by the highly 
]acidic environment of the stomach ANYWAY?  Three, doesn't the acid 
]environment of the stomach kill most of the bacteria there -- and even if it 
]didn't, given the presence of starch, would the effect of the bacteria be to 
]render the nutrients in the protein food "largely useless"?  Is Reid 
]exaggerating?
]
]My knowledge of nutrition is only slight, so I freely admit the possibility 
]that Reid may know what he's talking about.  

Your gut feeling (so to speak) that Reid doesn't know what he's talking about  
in the book is correct.

Dave Coder
Xref: sparky sci.med.nutrition:1981 rec.food.veg:12371
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: sci.med.nutrition,rec.food.veg
Subject: Re: Are there traditional Vegan cultures/communities?
Date: 21 Jan 1993 22:50:37 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
NNTP-Posting-Host: starburst.umd.edu

molnar@Bisco.CAnet.CA (Tom Molnar) writes:

># 				...  Maybe supplementing
># soy-milks with B12 should be a requirement of all soy-milks.

>Now there's an idea I'd like to see implemented.  B12 and perhaps calcium.
>I know there is supposed to be a westsoy that is enriched with calcium, but
>it does not seem to be available in Toronto stores.

Yes, it's called Westsoy Plus.  It is enriched with some vitamins, and
Calcium.  Recently, in October at least, Eden released a product
called Edensoy Extra soymilk. It's the same as their regular flavors,
except it is enriched with Calcium, Beta Carotene, and Vitamins E & D.
Since I have the Edensoy in front of me I'll list the nutritional
information:

Serving size  	8.45 FL OZ
Calcium		20%
Vitamin D	10%
Vitamin E	25%
Beta Carotene	no listing

It tastes no different than the regular Edensoy.  I wonder why they
don't put in more calcium and all that... 

--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
Newsgroups: sci.med.nutrition
From: dreamer@uxa.cso.uiuc.edu (Andrew Trapp)
Subject: Breaking time-release tablets
Organization: University of Illinois at Urbana
Date: Thu, 21 Jan 1993 23:29:02 GMT

Several of the supplements I take are in the form of time-release tablets.
(E.g. C, B-complex.)  Would breaking these tablets in half (so that I can
take half, say, in morning then the other half at dinner) decrease the
time-release effect?  BTW, the tablets don't appear to have any special
surface coatings.
--
Andrew Trapp                                                   ignition
dreamer@uiuc.edu                                 O-            full thrust
                      ____   __   __   __   __   L_   __   __   __    ___
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@@@@@@@@@@@@ @@@@@@@ |____ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ __   o >
@ @@@@@@@ @@@@@@@ @@@>____/ |__| |__| |__| |__| |__| |__| |__| |__|  \___/
From: kfl@access.digex.com (Keith F. Lynch)
Newsgroups: sci.med.nutrition
Subject: Re: Weight gain puzzle
Date: 23 Jan 1993 15:59:23 GMT
Organization: Express Access Public Access UNIX, Greenbelt, Maryland USA
NNTP-Posting-Host: access.digex.com

In article <1993Jan18.195659.1@acfcluster.nyu.edu> hochbrgz@acfcluster.nyu.edu writes:
> 1. A gram of fat contains about 9 calories
> 2. Eating about 3500 extra (non expended) calories results in a weight gain
> of 1 pound.

> Where does the "extra" .17 pounds come from???

Water.  Fat in a can of shortening or a bottle of oil is dry.  Fat in
your body has water along with it.

Keith Lynch, kfl@access.digex.com
From: dreamer@uxa.cso.uiuc.edu (Andrew Trapp)
Subject: Magnesium stearate excipients
Organization: University of Illinois at Urbana
Date: Thu, 21 Jan 1993 23:37:08 GMT

I've noticed that magnesium stearate is a common excipient in many of the
supplements I take.  How much magnesium (relative to other forms) can the
body absorb in this form?  Should magnesium intake be adjusted to compen-
sate?  And does anyone know just how much of this excipient products (GNC
in particular) typically contain?
--
Andrew Trapp                                                   ignition
dreamer@uiuc.edu                                 O-            full thrust
                      ____   __   __   __   __   L_   __   __   __    ___
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@ @@@@@@@ @@@@@@@ @@@>____/ |__| |__| |__| |__| |__| |__| |__| |__|  \___/
From: brand@csgrad.cs.vt.edu (Jeff Brandenburg)
Newsgroups: sci.med.nutrition
Subject: Re: Weight gain puzzle
Date: 24 Jan 93 01:51:46 GMT
Organization: VPI&SU Computer Science Department, Blacksburg, VA

In article <1993Jan18.195659.1@acfcluster.nyu.edu> hochbrgz@acfcluster.nyu.edu writes:
>1. A gram of fat contains about 9 calories
>2. Eating about 3500 extra (non expended) calories results in a weight gain
>   of 1 pound.
>
>Suppose I eat 1 pound of fat. 1 kilogram ~= 2.2 lb, so 1 lb ~= 454.54 grams.
>At 9 calories/gram, 1 pound of fat contain about 4090 calories.
>If these are all excess calories, a weight gain of 4090/3500 = 1.17 pounds
>should result.
>
>Where does the "extra" .17 pounds come from???

Out of thin air.  One "burns" food by combining it with oxygen from the air,
although the specific reactions are, er, involved.  When the products of
these reactions are incorporated into your body, some of the oxygen stays
with them.  Thus, the added weight.

From a simple, combustion-based point of view, fat contributes more calories
per gram because it consists mostly of carbon and hydrogen; carbohydrates and
proteins contain a higher percentage of oxygen and (in proteins) other things
that do not serve as fuel.  Energy differences based on the body's different
response to "fat calories," "carbo calories," etc. are still a point of some
contention.

--
	-jeffB (Jeff Brandenburg, Va. Tech CS)
	not a biochemist
From: yazz@locus.com (Bob Yazz)
Subject: Re: Supplement program
Date: Fri, 22 Jan 93 03:36:38 GMT

Allow me make some suggestions:

potts@oit.itd.umich.edu (Paul Potts) writes:

| time-release niacin 250 mg.

Drop the time-release form of niacin.  It has been shown to cause liver
problems.  The same problems are not found in conventional niacin.

| Iron 18 mg. 3 days a week

Nobody should take supplemental iron, unless she or he has been
diagnosed with iron deficiency anemia.  For one thing, it interacts
badly with Vitamin C.  There was an aritcle on this interaction in
the New England Journal of Medicine a few years back.  I know that an
anti-iron statement can sound like anti-motherhood or anti-apple pie,
but it isn't good for most people.

| Superoxide Dismutase, 2000 units

I don't believe there is any advantage to taking this enzyme orally;
it is digested in the stomach.  Higher blood/tissue levels of SOD
do correlate with increased lifespan, but that doesn't mean it's
of any use to take it orally.  As a protein, the stuff is disassembled
in the digestive process.

| Evening before bed: L-Arginine/L-Ornithine 500/250 mg. x 3.

If you're trying to achieve growth hormone release, you should take this
with some C, B6 and carbohydrate (sugar or starch) on an otherwise
empty stomach.

Best Wishes

== Bob Yazz ==
-- 


"The times they are a-changing."

Newsgroups: sci.med.nutrition
From: bmdelane@quads.uchicago.edu (brian manning delaney)
Subject: Re: Vitamin E and Toxicity
Reply-To: bmdelane@midway.uchicago.edu
Organization: University of Chicago
Date: Tue, 26 Jan 1993 00:27:34 GMT

In article <108211@bu.edu> shishir@acs.bu.edu (Shishir Gundavaram) writes:
>
>Hi,
>
>I know that Vitamin E is toxic in large doses (because it is
>fat soluble). The two questions I have are:
>
>1) What are the symptoms of toxicity?
>2) I'm currently taking a 1000 IU (supposedly 3333% of US RDA) blend
>   of d-alpha, and gamma tocepherol in a gel form. Will this lead to
>   toxicity over time?
>
>Thanks,
>
>--Shishir

"Human studies in which megadoses of 600-800 IU alpha-tocopherol were
supplied to adults daily for 4 weeks to 3 years have resulted in no
long- or short-term health problems or changes in blood chemistry. Two
exceptions, for which the implications are unknown, were a lowering of
serum thyroid hormone levels and a slight increase of fasting
triglyceride concentrations for young women."

(From _Nutritional Biochemistry and Metabolism with Clinical
Applications_, 2nd edition, ed. Maria C. Linder, 1991.)

I think some studies were done very recently that Linder might not
have known about two years ago. If you can do a Medline search you'd
find the most recent info.
From: fulk@cs.rochester.edu (Mark Fulk)
Newsgroups: sci.med.nutrition
Subject: Re: How are PowerBars?
Date: 21 Jan 93 16:32:17 GMT
Organization: University of Rochester

In article <1993Jan20.154205.62941@cc.usu.edu> sl1yn@avon.declab.usu.edu (869483 Denys Larry) writes:
>
>|>In <C0znxG.D6s@usenet.ucs.indiana.edu> shulick@navajo.ucs.indiana.edu (Sam Hulick) writes:
>|>
>|>>I'm a teaching assistant for computer classes, and sometimes there is no
>|>>time for dinner.  PowerBars appear to good replacements.  Of course, I
...
>hardcore cases do not mind eating bran muffins, spaghetti and pasta with no
>sauce, potatoes with nothing on them, etc., they do not mind gagging down
>Powerbars either.
>to do.  But there's no way I would eat one for a snack. If you once drank
>drank a boiling liquid and had all your taste buds burnt off your tongue,
>then you might not mind the tast of Powerbars.  Everything would taste like
>a Powerbar.

I LIKE the chocolate PowerBars.  I eat them for snacks all the time.  But
then, I like bran muffins too.  Pasta without sauce is too dull for me, though.

I don't think they should be used for nutritional replacements though.
Mere presence of a set of minerals, vitamins, etc. doesn't guarantee
absorption; you should really make a point of eating various balanced
meals, and keep the powerbars and the like for occasional snacks.

Mark
-- 
Mark A. Fulk			University of Rochester
Computer Science Department	fulk@cs.rochester.edu
From: eisele@hplvec.LVLD.HP.COM (Jon Eisele)
Date: Tue, 26 Jan 1993 14:16:12 GMT
Subject: Diet Pills
Organization: Hewlett-Packard Co., Loveland, CO
Newsgroups: sci.med.nutrition


Do diet pills containing phenylpropanolamine (e.g.  Dexatrim) interfere
with the ability to digetst food?

Thanx,
Jon
From: vxv4@po.CWRU.Edu (Virgilio Velasco)
Newsgroups: sci.med.nutrition
Subject: Re: Chromium rich foods...
Date: 28 Jan 1993 18:56:16 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: vxv4@po.CWRU.Edu (Virgilio Velasco)
NNTP-Posting-Host: thor.ins.cwru.edu


In a previous article, timothy@ccu1.aukuni.ac.nz (Tim Bates) says:

>elci@bugs.gs.com writes:
>
>
>>The books I use do not list chromium content of foods. There has been some
>>publications lately about the positive effects of chromium overdoses. Can anyone
>>suggest a source for this information? If you do have this source, could you
>>list a few with chromium contents as an example? Thanks!
>
>>Reha Elci
>
>Miller light is a good source of Chromium, no joke.

True enough.  A warning though: the alcohol content of beer would at
least partially negate the positive effects of chromium.  For instance,
it slows your metabolism down and causes cellular damage.  If you really
want the benefits of chromium,  you're probably better off looking at 
other sources.

-- 
    Virgilio "Dean" Velasco Jr., CWRU grad student & roboticist wannabee
		      ** Wise men still seek Christ. ** 
  "Perhaps we would have more power if Engineer Scott  |    My boss is a 
      connected your mouth to a generator, Doctor."    |  Jewish carpenter.
Newsgroups: sci.med.nutrition
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: Magnesium stearate excipients
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Fri, 22 Jan 1993 16:17:58 GMT

In article <C189Ly.3GF@news.cso.uiuc.edu> dreamer@uxa.cso.uiuc.edu (Andrew Trapp) writes:
>I've noticed that magnesium stearate is a common excipient in many of the
>supplements I take.  How much magnesium (relative to other forms) can the
>body absorb in this form?  Should magnesium intake be adjusted to compen-
>sate?  And does anyone know just how much of this excipient products (GNC
>in particular) typically contain?

I think it's an absolutely negligible source of magnesium.  First there's
very little of it; second, there's little magnesium compared to the stearate
by weight, and third, it's insoluble (it's "soap scum", if you will--the
insoluble magnesium salt of sodium sterate (soap).)

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: randy@uutopia.dell.com (Randy Price)
Subject: Re: Sugar in the Raw?
Organization: Dell Computer Corporation
Date: Fri, 22 Jan 1993 19:30:39 GMT

Raw sugar is illegal in the United States.  Why this is I am not sure?

Things like turbinado sugar are "sanitized" raw sugar (like pastuerized rather than
homoginized milk.)  Sugar in the raw is a little cleaner turbinado.

Brown sugar as we know it is white sugar to which molasses is added for color and texture,
thus it is an even more processed product.

Randy
-- 
Randy Price                      randy@uutopia.dell.com
The opinions are my own, not my employers, cognito.
"Can the liberties of a nation be secure when we have
removed a conviction that these liberties are the gift of God"
Newsgroups: sci.med.nutrition
From: paulk@garfield.cs.mun.ca (Paul E. King)
Subject: Re: Sugar in the Raw?
Organization: CS Dept., Memorial University of Newfoundland
Date: Thu, 21 Jan 1993 17:06:16 GMT

yozzo@watson.ibm.com (Ralph Yozzo) writes:
>From the "Sugar in the Raw" packet:
>  Sugar in the Raw brand turbinado sugar comes from the 
>  initial pressing of sugar cane which permits some of the natural
>  molasses to remain in the crystals.
>Is this just another gimmick or is there a significant difference?
>-- 
> Ralph Yozzo (yozzo@watson.ibm.com)  
> From the beautiful and historic Mid-Hudson Valley area of NY state

There _is_ a difference: refined, white sugar by definition is sugar
which has all of the molasses extracted from it. Brown sugar, on the other 
hand, has some of the molasses remaining , which is why it is still brown.
The darker the brown colour the more molasses remaining. 

I would guess that "sugar in the raw" is similar to dark brown sugar
which you can buy at any supermarket, cheaply. Thus, it is a gimmick in the
sense that it may be a "re-packaging" of cheaper, comparable goods that 
are already on the market.

paulk
-- 
paulk@odie.cs.mun.ca

Newsgroups: sci.med.nutrition
From: mrb@cbnewsj.cb.att.com (m..bruncati)
Subject: Re: Caffeine in Herbs?
Organization: AT&T
Distribution: na
Date: Thu, 21 Jan 1993 17:15:55 GMT

In article <1993Jan20.150654.14115@datum.nyo.dec.com>, mrosenberg@dwovax.enet.dec.com (Matt Rosenberg) writes:
> 	Guarana
> 	Chinese Ephedra
> 	Ma Huang
> 	

I don't know about the others but Guarana (sp?) does contain
caffeine (a good amount I understand) and the other two
contain ephedrine (sp?) this preparation would be VERY stimulating.
If you are looking to be more calm or lower your blood pressure
it don't think this is the way to go.   

Michael
Newsgroups: sci.med.nutrition
From: hank@netcom.com (Hank Roberts)
Subject: Re: Toxic zinc doses
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Fri, 22 Jan 1993 02:56:32 GMT

cam@castle.ed.ac.uk (Chris Malcolm) writes:

>In article <altar.727033714@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>>plum@mpx2.lampf.lanl.gov (Mike Plum) writes:

>>>I've read that for some people zinc helps relieve cold symptoms.

>>I don't see how.

>Neither do I, but since sucking a zinc tablet more rapidly dries up a
>runny nose for me than other remedies, and doesn't produce any of the
>mental "spacy" or "buzzy" symptoms associated with other remedies, I
>prefer them.


>-- 
>Chris Malcolm    cam@uk.ac.ed.aifh          +44 (0)31 650 3085
>Department of Artificial Intelligence,    Edinburgh University
>5 Forrest Hill, Edinburgh, EH1 2QL, UK                DoD #205

Consumer Reports, a few years back, reported on zinc throat lozenges;
a few other reports are around.  Zinc suppresses viral replication (this
is one way to tell a virus from a prion, according to Sci. Am. a while ago).

Just upping your total body dose of zinc til you clink like a penny won't
help -- but _slowly_ dissolving a zinc tablet (dietary, taste like dirt,
last a looooong time) or just a quarter of one of those 'zinc throat
lozenges' you can buy, will IMHExperience stop a sore throat completely
**if** begun early and continued for several days.

It won't stop the rest of the cold (nasal passages, lungs) but seems to
stop the sore throat stage, er, cold.  That's got me wondering about a
zinc-containing nasal spray, but I dunno, just dreaming.

The idea is to dose just the throat area with a large amount of zinc;
I find I can consume up to 5x the RDA over 24 hours without an upset
stomach, and it's easy to notice when that starts and quit.  Drink lots
of water, warm liquids, inhale steam ... but don't drink for an hour or
so after dissolving a zinc lozenge, to max out the effect in my experience.
Newsgroups: sci.med.nutrition
From: jbm@hal.trl.OZ.AU (Jacques Guy)
Subject: Re: Weight gain puzzle
Organization: Telecom Research Labs, Melbourne, Australia
Date: Fri, 22 Jan 1993 03:19:09 GMT

hochbrgz@acfcluster.nyu.edu writes:

>The following two items are often encountered:
>1. A gram of fat contains about 9 calories
>2. Eating about 3500 extra (non expended) calories results in a weight gain
>   of 1 pound.

>Suppose I eat 1 pound of fat. 1 kilogram ~= 2.2 lb, so 1 lb ~= 454.54 grams.
>At 9 calories/gram, 1 pound of fat contain about 4090 calories.
>If these are all excess calories, a weight gain of 4090/3500 = 1.17 pounds
>should result.

>Where does the "extra" .17 pounds come from??? Recall that I ate 1 pound -
>recall also that conservation of mass holds (no thermonuclear reactions
>are taking place in my stomach to convert energy to mass.) So how does
>1 ingested pound turn into 1.17 pounds?

First I would say: out of the "about". 
Second, I would add: there must be another "about" in (2). I do not
know where the figures therein were taken from, but I do know that
individuals vary tremendously in their metabolism. When I eat, much
of the calories are dissipated through a rise in my body temperature.
I start sweating and I do get hotter.
The slow rise in my weight over the years (I shall be pushing 50 soon),
has occurred via water retention, not fat. And water is much heavier
than fat. It is even to the point that drinking a certain brand of Australian
beer, which seems to have diuretic properties, has brought a distinct
reduction in my waistline.
From: betsys@cs.umb.edu (Elizabeth Schwartz)
Newsgroups: sci.med.nutrition
Subject: Re: Weight gain puzzle
Date: 22 Jan 93 21:31:36 GMT
	<1993Jan22.110247.14151@omen.UUCP>
Organization: University of Massachusetts at Boston

Short answer:
Fat in food combines with water and other material in the body to
expand fat cells or create new fat cells. Some fat gets lost or
burned; some water and protein go into building cells.
  The human body is not a "closed system!" Matter is interchanged
between solid, liquid, and gas, also. Water you drink and carbon you
eat as a solid can be exhaled, for example.

--
System Administrator                  Internet: betsys@cs.umb.edu
MACS Dept, UMass/Boston               Phone   : 617-287-6448
100 Morrissey Blvd                    Staccato signals
Boston, MA 02125-3393                      of constant information....
Newsgroups: sci.med.nutrition
Subject: Re: Chromium rich foods...
From: timothy@ccu1.aukuni.ac.nz (Tim Bates)
Date: Wed, 27 Jan 1993 09:55:26 GMT
Organization: University of Auckland, New Zealand.

elci@bugs.gs.com writes:


>The books I use do not list chromium content of foods. There has been some
>publications lately about the positive effects of chromium overdoses. Can anyone
>suggest a source for this information? If you do have this source, could you
>list a few with chromium contents as an example? Thanks!

>Reha Elci

Miller light is a good source of Chromium, no joke.
Also brewers yeast is good.

As always with these things, the best source is jar of pills. In
particular Cr-picolinate manufactured according
to a department of agriculture patent (beats me too) appears to be
bioavailable and relatively cheap (also less fattening than 2doz
Millers/day. The accepted dose is 200mcg.


tim bates
Newsgroups: sci.med.nutrition
From: szabo@techbook.com (Nick Szabo)
Subject: Re: Glycemic Index??
Organization: TECHbooks --- Public Access UNIX --- (503) 220-0636
Date: Sun, 24 Jan 1993 01:17:48 GMT

Here's the glycemic index and carb content of various foods, from
Pearson & Shaw, _The Life Extension Weight Loss Program_: 

		glycemic index			carb (%)
		--------------			-------	
potato, russet baked  	98			 16
carrots		 	92			 10
kidney beans		29			 22
fructose		20			100
sucrose			59			100
maltose			110			100
honey			87			 82
wheat bread		72		         49
ice cream		36			 21
milk			34			  5
apples			39			 22
bananas			62			 22

Glycemic index changes dramatically when foods are combined, so
a few carrots in a dinner salad is fine.  Potatoes, bananas, 
bread, and most sugar look pretty bad.  

Keep in mind there are nasty things besides blood sugar spikes,
eg the saturated fats in ice cream.

Nick Szabo					szabo@techbook.com
-- 
Nick Szabo					 szabo@techboook.com
From: jr1@ElSegundoCA.ncr.com (Joseph Rayhanian)
Newsgroups: sci.med.nutrition
Subject: Primrose Oil
Date: 25 Jan 93 19:44:06 GMT
Reply-To: jr1@ElSegundoCA.ncr.com
Distribution: world
Organization: Teradata/NCR


Does any body has any experience with Primrose Oil.  My friend told me
it is good for the your hair, and in some cases it even stops the hair loss in
men.  

Any comments is appreciated.


Thanks.
Xref: sparky sci.med.nutrition:2006 misc.health.alternative:668