HDTenEightyP/NetNews huggingface dataset:
From: Roger.W.Brown@dartmouth.edu (Roger Brown)
Newsgroups: rec.food.veg,misc.health.alternative,sci.med.nutrition
Subject: Re: [Question] Side Effects of Valerian?agg
Date: 27 Jan 93 20:58:46 GMT
 <1993Jan23.181327.29603@sol.ctr.columbia.edu>  
 <1993Jan24.195354.12444@sol.UVic.CA>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0b8@newshost.dartmouth.edu

In article <1993Jan24.195354.12444@sol.UVic.CA>
rackerma@ugly.UVic.CA (tisk) writes:

> I was wondering if anybody has a cure for the smell of this stuff (Valerian tea)
> I tried this stuff but almost puked because of the smell.  (Something like
> a cats litter box that had been left for a couple of weeks)

I have seen it in tablet form combined with two other things that I
forget right now. In this form it does not smell bad at all. The
product is called Formula 303. I got it from my chiropractor's office.
It's purpose is the same as for Valerian alone - stress reduction and a
sleep aid.

I think that I have seen it in similar form in some mail order
alternative health product catalogs. You might check some out. If you
don't have access to any, do this: get your hands on any ad or
promotional literature for an alternative health (and/or "quack"
medicine) product and send for it. Within a month or two, you will get
all sorts of topically related junk mail. Much of it will be annoying.
Some will be hilarious. Some will be useful.

--------------------------------------------------------------------
Roger Brown                                roger.brown@dartmouth.edu
Software Development
Kiewit Computation Center, Dartmouth College, Hanover, NH
From: rcass@kean.ucs.mun.ca
Newsgroups: rec.food.veg
Subject: WANT TO GAIN WEIGHT
Date: 27 Jan 93 01:25:43 GMT
Organization: Memorial University. St.John's Nfld, Canada


	I WOULD LIKE TO GAIN WEIGHT AND MAINTAIN A VEGETARIAN DIET. I'VE 
BEEN EATING O.K. AND I HAVEN'T KEELED OVER YET. STILL I FEEL SOMETIMES LIKE 
THE "VEGETARIAN WANNABE" KEVIN. I EAT PLENTY OF CHEESE FOR FAT PLUS FATTY 
SNACKS AND NUTTY THINGS LIKE TAHINI AND PEANUT BUTTER. HOWEVER, I STILL 
FEEL LIKE I'M BARELY SKIN AND BONES. IS THERE ANYONE OUT THERE WITH 
A RECOMMENDATION/PLAN FOR GAINING WEIGHT AS A VEGETARIAN. I REALIZE MOST 
DIETS ARE STRUCTURED TO KEEP IT OFF. LASTLY, I WAS WONDERING IF ANYONE HAD 
GOOD SUGGESTIONS FOR PORTABLE FOOD. I AM SICK OF EATING SANDWICHES EVERYDAY 
AND WOULD APPRECIATE PRACTICAL SUGGESTIONS FOR A FULL-TIME STUDENT. THANKS 
IN ADVANCE.

						ROB
Newsgroups: rec.food.veg
From: Christine_Code@mindlink.bc.ca (Christine Code)
Subject: Cashew Chili recipe
Organization: MIND LINK! - British Columbia, Canada
Date: Tue, 26 Jan 1993 17:12:46 GMT

> HELP!
> Someone posted a recipe for Cashew Chili in the middle of January.
> Would you please post it again or send it directly to me.  I'm really
> anxious to try it!
>
> Thanks,
>
> Anne Marie Bosnyak

I was the someone who posted it the first time round.  Here you go - it's one
of my favourites!

CASHEW CHILI

3 Tbsp margarine
1 green peper, chopped,
1 medium onion, chopped
2 stalks celery, chopped
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 garlic cloves, 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 the cashews.  Bring to a boil.

3) Reduce heat and simmer for 30 minutes to blend the flavours.  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 raisins and cashews.  Simmer until raisins are plump and cashews
are tender, approximately 30 minutes.

Serving suggestion: serve with potatoes or rice and another vegetable.

Enjoy!

--

==========================================================================
Christine Code                 *
                               *  "A bear, however hard he tries,
Vancouver, B.C, CANADA         *   Grows tubby without exercise."
Christine_Code@MindLink.bc.ca  *                   -A.A. Milne
==========================================================================
Newsgroups: rec.food.veg
From: mwisdom@bnr.ca (Mark Wisdom)
Subject: Re: Cheese replacements (was Re: Meat replacements)
Reply-To: mwisdom@bnr.ca (Mark Wisdom)
Organization: Bell-Northern Research Ltd.
Date: Wed, 27 Jan 93 04:00:07 GMT

In article <1k4akkINNfd@mojo.eng.umd.edu>, rovel@eng.umd.edu (Amy L. Rovelstad) writes:
>
> > I've tried the veggie pepperoni on a cheese-less pizza. It's great!
> > My question is, are there any good vegan cheese substitutes out there?
>
> I've posted before about the ``cheese'' recipe based on nutritional
> yeast in _The Farm_ cookbook (haven't gotten the new edition - is it
> worth replacing the old one?).  If anyone wants it, I can post it again,
> or, better, go out and buy the book!!

You're right, it's a totally excellent book. I've bought 3 copies. 
Originally one for myself, and then after seeing that my mom kept
borrowing it all the time, I bought her a copy, and while at it,
another copy for 2 younger cousins who've turned vegan just over
a year ago (instant transition from cannibals to vegans, I was
impressed).

I've had that Farm nutritional yeast cheesy sauce on pizza several times,
I've even made many variations of it. After the first batch though, I
never used mustard in the recipe again. I think it tastes better without
it.

Nonetheless, it's NOT an ideal substitution for pizza sauce (great on
broccoli and cauliflower though). I prefer my pizza without nutritional
yeast sauce on top.

Has anyone seen anything vegan that is closer to dairy cheese in taste
and texture?


-----------------------------------------------------
Mark Wisdom,  Bell-Northern Research,  Ottawa, Canada
Disclaimer: Above opinions are my own, and not BNR's.
-----------------------------------------------------
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Question about food combining..., and a recipe.
Organization: Simon Fraser University, Burnaby, B.C., Canada
Distribution: na
Date: Thu, 21 Jan 1993 20:05:11 GMT

Daniel Poirier writes:


>THE QUESTION:    food combining principles - what are they (in a nutshell)?

>THE EXPLANATION: I don't mean the idiotic myth about getting "pseudo-complete"
>                 protein form "pseudo-deficient" vegetable protein sources.
>                 What I'm referring to is the alleged principle that some
>                 food combinations are _proper_ while others aren't (this same
>                 principle is referenced in the Diamond's "Fit For Life" book,
>                 but they provide very little information on it). The theory
>                 says things like "do not combine high-protein-content food
>                 with high-carbohydrate-content food", and "do not combine
>                 fruit with anything else", etc... I just want to know more
>                 about that; 

It's no wonder that there is little information since this seems to
be based more on speculation than fact.  The Diamonds only seem to
cite others who in turn based their "principles" on speculation or
anecdotal evidence.  This is not to say that they are wrong, but
I've not seen any proper studies being referenced.

Frankly, it all seems unduly fussy and about as arbitrary as the
the principle of not mixing foods whose colours are complementary.
Now, if you do happen to be one of those persons with a stomach
that is easily upset, then sure, why not give it try and see
if not eating fruit during or after dinner helps to reduce
the frequency of indigestion.  Otherwise, the only principle
for us healthy vegetarians is simply eat what goes well for you
and eat a variety of vegetables, fruits, grains, legumes and nuts.
Watch that you do use too much refined oil in your cooking, and
that's about it.

Let's not make things unduly complicated.  The rituals of eating
do seem prone to all kinds of cultural myths and magical
thinking.   Unless there is good empirical evidence to the contrary
or some combination simply doesn't work for you for whatever
reason, then simply ignore these *theoretical* food combining
apothegms.  The adventure of digestion is too complex a process,
which is still not fully understood, and whole foods themselves are
incredibly complex substances, to now start formulating universal
laws of food combining.

As good old Henry Thoreau said, 

	Our life is frittered away by detail . . .
	Simplify, simplify.
		(from Walden, "Where I lived and What I Lived For")

And what better way to simplify and make one's eating more enjoyable
than to become a vegetarian!  :-)

					ted


Newsgroups: rec.food.veg
From: Janet_Wilson@mindlink.bc.ca (Janet Wilson)
Subject: Re: Disappointing Weight loss rate
Organization: MIND LINK! - British Columbia, Canada
Date: Sat, 23 Jan 1993 22:18:57 GMT

HI, I need to exercise to really lose weight and keep it off, nevertheless,
two weeks is not long enough to really see a difference. The docs all say aim
for a steady but slow loss, ie, 1 or 2 lb a week. And don't forget if you are
exercising, you will be building muscle mass at first and you may get
confused over whether you are progressing....body measurements might be more
reassuring!
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: That recipe with 30 cloves of garlic in it
Date: 22 Jan 1993 14:58:31 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
NNTP-Posting-Host: starburst.umd.edu

morna@dcs.ed.ac.uk (Morna J Findlay) writes:

>Apologies to the original poster - I have lost her name.

>I tried this recipe last night - 3 bulbs/30 clives garlic roasted
>at 350/Gas Mark 4 for an hour ( I left it a bit more)

>I My cloves were all like smelly lumps of coal, which I'm sure was not
>the intent. I *did* separate all the cloves before baking them - was
>this my mistake??

A good way to bake garlic is to chop off the tips of the garlic, so
that all the cloves are partially revealed, and can be squeezed out of
their wrappings when they are cooled down.  Leave the bottom clustered
part intact.  Place these garlic heads in a piece of tin foil, and
drizzle oil over the top so that they do not dry out.  Cover with
foil, so that they are completely wrapped, and bake in oven for an
hour (though this seems a bit long to me) at about 350, or so.  When
they are done, and you can tell by squeezing them.  If they are soft
and mushy, they are done.  Let them cool, and proceed.

>-- 
>Morna Findlay 					JANET:morna@uk.ac.ed.dcs 
>	Thanksgiving For a National Victory (Robert Burns)
>Ye hypocrites! are these your pranks? To murder men and give God thanks?
>Desist, for shame! Proceed no further: God won't accept your thanks for murther.

--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
Newsgroups: rec.food.veg
From: jlacey@cbnewsl.cb.att.com (james.w.lacey)
Subject: Re: A  question
Organization: AT&T
Distribution: na
Date: Thu, 21 Jan 1993 18:01:04 GMT

In article <C129L3.Lpy@news.udel.edu> chandra@chester.cms.udel.edu writes:
>
>Hi netters,
>
>I have a question. If every person in the World became vegetarian, would
>there be enough vegetarian food for all ?
>...

Yes, because a given nutritional unit of meat (say 100 calories)
requires more nutrition to produce than it generates (say 1000 c.
of grain).  (Assuming that there is enough food for all,
which is true, since the current famines are due to distributional 
and political issues.) 


-- 
     Jim Lacey  --  my own opinions    
     email:  att!cbnewsl!jlacey  or  jlacey@cbnewsl.cb.att.com
     D'ou venons-nous? Que sommes-nous? Ou allons-nous?
Newsgroups: rec.food.veg
From: trb@cbnews.cb.att.com (tom.balent)
Subject: Re: "MANLY" food ***
Organization: AT&T
Distribution: na
Date: Mon, 25 Jan 1993 12:06:11 GMT

In article <C19v2J.BE9@gpu.utcs.utoronto.ca> molnar@Bisco.CAnet.CA (Tom Molnar) writes:
>In article <1jihnsINNl6j@pandora.sdsu.edu> guest@voyager3.sdsu.edu (Guest User) writes:
>
>Perhaps women are more compasionate.  Men may be more hedonistic.  

Yeah, just like Madonna ....8^)

Newsgroups: rec.food.veg
From: bradbury@sftwks.UUCP (Robert Bradbury)
Newsgroups: rec.food.veg,misc.health.alternative,sci.med.nutrition
Subject: Calorie restriction for lifespan elongation [was ...fasting...]
Summary: Extend your life until medical technology can do better
Keywords: calorie restriction, aging, lifespan extension
Date: 17 Jan 93 00:46:30 GMT
Followup-To: rec.food.veg
Organization: Softworks Ltd, Seattle, WA

In article <1993Jan14.184302.17708@walter.bellcore.com> kenl@origami.cc.bellcore.com (Ken Lehner) writes:
>Yup, yesiree, I want to spend my life living on 1200 calories a day.  That
>means that I wouldn't be able to do a 10 mile run, bike say 50 miles, ski
>for a day, and you get the picture.
>
>Why live longer if you've got no energy to do anything?  "High input, high
>output" (well, some might say "the candle that burns brightest burns
>fastest", or whatever), I say...
>

As medical technology improves and the genes (or lack thereof) which control
the aging process are understood we will begin to slow, stop and perhaps
reverse aging.  My guess would be that between 1995-2000 we will have
cloned and identified all of the genes associated with the accelerated
aging diseases (Progeria, Werner's Syndrome, Xeroderma Pigmentosum, etc.).
Sometime after the bulk of the genome is sequenced and gene therapy becomes
a possibility we should be able to greatly slow the aging rate (< 1/2 normal).
The calorie restriction approach to the reduction of the aging rate allows
you to do something now which you otherwise probably could not do until
2010-2020.  It is also something which you can do for free (in fact you might
even save some money) in contrast to any medical treatments which may have
the same effect which initially are likely to be very expensive and perhaps
available only to individuals who are independently wealthy.

The human information base doubles every 4-5 years.  Human individuals
get to a point (usually in their 70's or 80's) when the exponential
growth in disease incidence (EGDI) due to aging is guaranteed to kill them.
So, if you want to live an extended lifespan you should choose a lifestyle
which allows information accumulation to indefinately postpone EGDI.
The real issue in considering calorie restriction involves how old you are
now.  If you are very young you may be able to ignore it and then pay
for more expensive repair work down the road.  If you are middle-aged
or perhaps elderly then anything you can do to reduce your natural
aging rate to allow time for medicine to advance to the point where
it can slow it even further is probably a good idea.  It is the
difference between doing a little preventative maintenance on your
car on a continual basis or ignoring things and having to do a major
work in the future.  Unfortunately if you put things off for too long
you may end up dead because you will be beyond the capabilities
of the medical technology available when you need it.



-- 
Robert Bradbury			uunet!sftwks!bradbury

Death is an imposition on the human race, and no longer acceptable
				Alan Harrington, The Immortalist (1969)
Newsgroups: rec.food.veg
From: jspence@cmptrc.lonestar.org (John Spence)
Subject: Soy Milk
Date: Mon, 25 Jan 1993 19:02:26 GMT
Distribution: na
Organization: CompuTrac Inc., Richardson TX

I've been drinking soy milk for the last few weeks and have enjoyed the
different taste. What I don't enjoy is the cost. At a 1.89 a quart, the
price is dear. I have found that dry mix cost just over a dollar, but it
just doesn't taste a good. I've tried adding vanilla and almond
flavorings as well as rice bran and honey to enhance the flavor with
good to poor results. It seems a matter of taste again.

Does anyone have recipes for making dry soy milk mix taste better? I'm
trying to reduce the fat content to under 1%.
-- 
jspence@cmptrc.lonestar.org                                (214) 235-7161 x4100
John E. Spence                                                  CompuTrac, Inc.
            "Mostly people change not because they see the light,
               but because they feel the feel the heat." Anon.
Newsgroups: rec.food.veg
From: don@helix.nih.gov (donald seto)
Subject: Re: non animal enzyme cleaner?!
Organization: National Institutes of Health, Bethesda
Date: Wed, 27 Jan 1993 15:18:03 GMT

In article <1993Jan26.174442.7487@gw.wmich.edu> 92brown@gw.wmich.edu writes:
>I am curious if anyone is aware of an enzymatic contact
>cleaner that is *not* made from purified pork enzyme.  I wear 
>soft contact lenses and was troubled to notice that enzymatic cleaner
>is partially an animal by-product.  
>
>If there is where can I get it?  (i.e. locally avaiable or
>mail order).
>
>Any help would be greatly appreciated from a fellow vegan!!

look for something with papain...that's the papaya equivalent enzyme;
one (or more?) cleaner has this instead of the porcine enzyme....
i just forget which.....it may be from allergen...
people are less allergic to the non-animal version too

--
don@helix.nih.gov
301-402-0580   Bldg10/Rm8D14    NIDDK/NIH       Bethesda, MD  20892
Newsgroups: rec.food.veg,misc.fitness
From: das@emmapeel.ca.boeing.com (Deb Schwartz)
Subject: Re: Textured Vegtable Protien
Organization: Yet Another Graphics Project, Bellevue, WA
Date: Sat, 23 Jan 1993 01:39:25 GMT

In article <1993Jan21.014047.13017@wam.umd.edu> sfjr@wam.umd.edu (Steve Russell) writes:
>Anyone know the nutritional breakdown on Textured Vegtable Protien (TVP)?
>Especically the amt of fat and calories?
>
From the Harvest Direct catalog (a mail order source of TVP, phone number
in the US is 1-800-835-2867):

Per 100 grams/3.5 ounces of plain TVP:

Calories   280
Protein (g) 52
Carbohydrates (g) 32
Total Dietary Fiber  18
Fat (g)  1
Cholesterol (mg)  0
Sodium (mg)  15
Potassium (mg)  2200

For recipes, a lot of which have no fat added, I recommend the TVP
Cookbook (I can't find my copy right now, so I can't give the author).
Harvest Direct sells it also.
------
Debbie Schwartz // das@voodoo.ca.boeing.com  // ....uw-beaver!bcsaic!voodoo!das

"Are you telling me there are dead people in my living room watching videos?!"
				- Nina in 'Truly, Madly, Deeply'

Xref: sparky rec.food.veg:12592 rec.arts.disney:9016
From: andy@pangea.Stanford.EDU (Andy Michael USGS Guest)
Newsgroups: rec.food.veg,rec.arts.disney
Subject: Re: Vegetarian Food at Walt Disney World
Date: 26 Jan 1993 22:57:05 GMT
Organization: Stanford Univ. Earth Sciences
NNTP-Posting-Host: pangea.stanford.edu


Well, we're back and here's what we learnt (aside from lots of advice given here):

1.  At EPCOT guest services they told us that every restaurant had 1
veggie entree.  I asked if any had two and was told that every restaurant
had 1.  We ate at Morrocco which had good, but somewhat bland, vegetable
couscous.

2.  At Magic Kingdom it also appeared that each sit-down restaurant had
one veggie entree available even if it wasn't listed the menu would
mention its existence.  At King Stefan's castle this was a pasta dish that
was lacto not vegan.  It was also good.  Well, very good considering it
was at WDW.

3.  At Magic Kingdom several food stands had a "Vegetable Handwich."  This
was a hollowed out piece of french bread stuffed with vegetables and a
tangy sauce.  Really quite good, but not eatable with one hand as advertised.

4.  At MGM-Disney studios we didn't ask but did find that the Sci-Fi diner
had multiple lacto-veggie options (lasagna and a cream cheese and veggie
sandwich).

5.  All three parks had at least one fresh fruit and vegetable cart.

Overall, it was pretty easy and we didn't even have pizza once!

Andy
Newsgroups: rec.food.veg
From: vlee@vis.toronto.edu (Victor Yuencheng Lee)
Subject: Re: chocolate -- what's the story
Organization: Department of Computer Science, University of Toronto
Distribution: na
Date: 27 Jan 93 22:11:12 GMT

zaphod@ctrg.rri.uwo.ca (Lance R. Bailey) writes:


>I know that *milk* chocalate is not vegan, but is standard chocolate, say
>a hershey's bar or a snickers, vegetarian? and if not, why not.

No, they are not vegetarian because they usually have yolk inside of them.

-- 
-----------------------------------------------------------------
vlee@cs.toronto.edu           "Born to die, better get prepared."

Newsgroups: rec.food.veg
From: djordan@spartan.ac.BrockU.CA (David Jordan)
Subject: Re: Milk and calcium (here we go again)
Organization: Brock University, St. Catharines Ontario
X-Newsreader: Tin 1.1 PL4
Date: Sun, 24 Jan 1993 13:38:14 GMT

altar@beaufort.sfu.ca (Ted Wayn Altar) writes:

[major deletions] 
: 
: For a good review about how vegans fare with respect to calcium,
: take a look at:
: 
:          Gill Langley's (PhD), VEGAN NUTRITION: A SURVEY OF THE
:             RESEARCH, 1988.
: 
: I think every vegan and vegetarian should have a copy!
: 
: You may, however, have to order it from Britain, as it is not
: easy to find, but it is the single best review on this topic I've

Langley's book is available from Vegetarian Times 'book shelf'
in the US and Canada.

David Jordan                            djordan@spartan.ac.brocku.ca 
-- 
David Jordan                               djordan@spartan.ac.BrockU.ca
Newsgroups: rec.food.veg
From: llopez@lunatix.uucp (Leonor Lopez)
Subject: hi and TVP 
Organization: Lexington Public Access Unix. -KY- (606) 255-9121
Date: Sat, 23 Jan 1993 18:58:22 GMT

Hi! I've been reading this group for about a week and am ready to
jump in with  my $0.02 about the TVP (texturized vegetable
protein) topic. Unfortunately, the messages are a few days old (a
few hundred messages back), and i'm still not too familiar with
editor and quoting, etc. (grin)
My mom, who was visiting extensively last year (groan), and still
can barely swallow the notion that I'm a vegetarian (ovo-lacto
working on dropping the ovo- for good; I've noticed taht in this
group they like their labels upfront close and personal) tried to
get me to eat TVP regularly; I haven't before, it is fairly
popular in Venezuela, where I am from, bot mostly as a meat
extender. At any rate, she bought some; and cooked it, and it was
passable tasting (nothing to write home about.)
Now, at some point, i took some conccotion made with it to work,
and one co-worker mentioned if I was ware that that stuff is a
chemical isolate and that is likely to be extracted using
methylene chloride ( a known carcinogen). I said nope, didn't
know. I called the co-op where mom had bought it (out of the bulk
bins), and after checking, they said they weren't sure of exactly
how it was processed ( I believe the actual process is
proprietary, I think by the Archer-Midland-Daniels group), but
that methylene chloride is used in the extraction, and that they
didn't know of a source for TVP that did not use it.
Needless to say, I stopped eating the stuff (as I said before, I
didn't like all that much).
If anyone else has any information on this matter, I'd like to
know.

later
lee
From: ab3t+@andrew.cmu.edu (Annemarie Bosnyak)
Newsgroups: rec.food.veg
Subject: CASHEW CHILI REQUEST
Date: 25 Jan 93 06:06:16 GMT
Organization: Indirect Cost, Carnegie Mellon, Pittsburgh, PA

HELP!     
Someone posted a recipe for Cashew Chili in the middle of January. 
Would you please post it again or send it directly to me.  I'm really
anxious to try it!

Thanks,

Anne Marie Bosnyak

*******************************************************************************
*
Anne Marie Bosnyak
Manager, Indirect Cost Studies
Business Affairs and University Planning Division

Warner Hall 418
268-2011
*******************************************************************************
*
Newsgroups: rec.food.veg