HDTenEightyP/NetNews huggingface dataset:
From: woodgold@emr1.emr.ca (Cathy Woodgold)
Subject: Re: Milk is dangerous?
Organization: Energy, Mines, and Resources, Ottawa
Date: Fri, 9 Oct 1992 16:06:26 GMT

In article <2OCT92.15151518@nerus.pfc.mit.edu> mrl@nerus.pfc.mit.edu writes:
>Does that mean that we should only eat foods that are designed for us?
>Can someone please list them for me?  Thanks.
>Mark

It's my understanding that apples, for example, are designed for mammals.
The apple tree produces a tasty food to induce mammals to carry the seeds
to new places, thus spreading apple trees around.

Cathy Woodgold
Newsgroups: sci.med.nutrition,talk.politics.animals
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Newsgroups: sci.med.nutrition
Subject: Re: How to cook beans
Date: 16 Oct 92 18:27:14 GMT
Organization: AT&T

The way I cook beans is to soak them at least 8 hours which is the
minimum given by Harold McGee in _On Food and Cooking_.  But I think
up to 24 hours is better, especially if they are old, although you
may want to refrigerate them after 8-12 hours to prevent
fermentation. 

Then I *rinse* them after draining.  It may be my imagination, but
I could swear this step reduces flatulence about 90%.  This step is
also a McGee suggestion.  McGee also says not to add too much
baking soda since that will leech out the vitamins.  He suggests a
maximum, but I can never remember it since I don't use any.

You can also rinse them several times during cooking.  What you are
getting rid of are oligosaccharides which are bigger molecules than
polysaccharides and are undigestable.  When intestinal flora digest
the oligosaccharides for you, the result is odorless methane gas.
However, if you eat foods containing sulfur, such as onions, along
with the beans, then there are sulfur compounds in the gas along
with the methane, and we all know *they* aren't odorless.

Just for the record, almost all beans, peas and lentils contain 1
gram of fat per cooked cup.  Soybeans contain 10 and chick-peas
contain 4.
-- 
Krista Anderson, att!ihlpf!krista
From: cdillon@ecst.csuchico.edu (Charles Dillon)
Newsgroups: sci.med.nutrition
Subject: Re: is whey bad?
Summary: define _bad_
Keywords: whey, nutrition
Date: 15 Oct 92 18:02:58 GMT
Organization: California State University, Chico
NNTP-Posting-Host: cscihp.ecst.csuchico.edu

In article <nelson.719002287@skid.ps.uci.edu> nelson@hepxvt.ps.uci.edu (Matt Nelson) writes:
>
>the subject says it all.  is whey 'bad'?  self-help gazzilionaire tony
>robbins (who avoids _all_ dairy products) has a large assortment of
>opinionated statements about how awful whey is, and how it is used as
>an additive in all sorts of food.  the trouble is, all he supplied were
>opinions, and no real nutritional reasons for avoiding the stuff.  my
>mom seems to take it for granted that 'whey is good' (yeah, yeah, the
>'old school'...).

>so whats the poop?  should we keep awhey (snick ;^) or not worry about it?

I'd try to limit my intake to less than 500 gal. a day ;-)  

Whey is a by-product of making cheese (no supprise there) and disposal
of it is difficult.  Sewage treatment plants can't / don't want to
handle it.  It can be fed to swine, but I know nothing about how 
much the oinkers will slurp up.  Two novel solutions I've heard about
is a brewery making beer :) with it, and something about some bio-
engineering process which aims to turn it into a road de-icer.
(I know nothing about ice on roads, and drive like it too)
-- 
If you understand, things are just as they are.        |               Charles
If you do not understand, things are just as they are. |               Dillon
	Zen Buddhist saying                            |        Some disclimer
						       |        should go here.
From: howard@iscsvax.uni.edu
Newsgroups: sci.med.nutrition
Subject: Re: Need hi-cal nutritional drinks / food for sick persons weight gain
Date: 8 Oct 92 10:20:42 -0500
Distribution: na
Organization: University of Northern Iowa

In article <1992Oct8.014722.17972@netcom.com>, amyk@netcom.com (Amy Kurtzman) writes:
> My Mother was ill and had surgery this summer. As a result,
> she has lost over 25 pounds and only weights 85 pounds now. She has
> been unable to gain any weight back. She is not eating enough to begin
> with, because many foods upset her stomach now and nothing seems
> appetizing to her. She also can't eat much at one sitting either.
> 

One drink you could make at home would be a frozen banana shake. Peel
bananas and put in freezer overnight. Take out of freezer and thaw
about 10 minutes at room temperature or about 1 minute in a microwave. 
Combine 2 bananas in a blender with 1 cup milk (or soymilk), a few
dates, and a little vanilla. Blend and serve. This would be about 400
calories a shake, with only about 5 grams of fat. 

You could add berries such as blueberries or strawberries for variation.

-Mary Howard
Xref: sparky sci.med.nutrition:935 talk.politics.animals:8969
From: skeeter@skatter.usask.ca
Subject: Re: Vitamins:  How to Get the Right Mix?
Organization: University of Saskatchewan
Date: Sat, 10 Oct 1992 02:12:39 GMT

From article <1992Sep30.164358.2736@access.usask.ca>, by skeeter@skatter.usask.ca:
> From article <1992Sep21.135826.29196@mercury.cair.du.edu>, by kguinn@diana.cair.du.edu (Kip J. Guinn):
>> 
>> Also--I have bad eyesight.  A common "urban legend" is that if I 
>> were to consume a megadose of Vitamin A every day for a long
>> period, my eyesight would improve.  But, large doses of A can be
>> toxic, I've heard...  How much A is toxic?  And would it help?
>> 
>> Kip
>> 
> 
> More than 25,000 IU per day of Vitamin A is asking for trouble.
> I'll have to check my copy of the 'Recommended Nutrient Intake
> Guide for Canadians' (something like that) to be sure.
> 
> The book (which is a ~100 page summary of research done around
> the world) gives the levels of Vitamin A in Retinol Equivalents
> (RE), since the absorbtion of Retinol and Beta-Carotene differ
> (therefore 5000 IU of beta-carotene is less effective than
> 5000 IU of retinol).
> 
> I'll try to post more specifics later.
> 

Okay, I said I would, so here they are.

[quoted from "Recommended Nutrient Intakes for Canadians", 1986, 
 ISBN 0-660-11347-3]

	"Vitamin A has primary roles in vision in the maintenance of epithelial
tisue, in bone growth and in reproduction.  Except for its role in
vision, ...the biochemical action of vitamin A is poorly understood."
	"Preformed vitamin A is present, primarily as retinyl esters,
in animal products..."
	"...intakes of vitamin A are expressed in terms of retinol
equivalents (RE)....  The conversion factor for provitamin A is based
on the assumption that one-third of ingested carotene is absorbed
and that the efficiency of conversion of absorbed Beta-carotene to 
retinol is 50%.  Other carotenes are assumed to have one-half the 
potency of Beta-carotene.  Thus 1RE corresponds to a biological
activity in man of 1 microgram of retinol, 6 micrograms of Beta-
carotene (B-carotene) or 12 micrograms (ugs) of other carotenes.
	"[I deleted bit on 1 IU being 0.3 ug of retinol or 0.6 ug of
B-carotene being wrong]...for man, 1 RE is equivalent to 3.33 IU of activity
from retinol or 10 IU from Beta-carotene...."

[from page 49:]
	RE=(IU retinol)/3.33+(IU B-carotene)/10
	RE=ug retinol+(ug B-carotene)/6

There.  I hope that clarifies things!  ;)

	It also states that 1000 RE/day is recommended for men and 800 
RE/day for women. 40,000 IU (12,000 RE) per day is toxic in adults.
25,000 IU (7500 RE) for children.


--
skeeter@skatter.usask.ca			no nifty .sig

The weight of one's wallet is inversly proportional to the size of
one's heart.   -- me
From: beynonrj@uxb.liv.ac.uk (Dr. R.J. Beynon)
Newsgroups: sci.med.nutrition
Subject: Re: Stress & Vitamins (was Re: Inco
Date: 10 Oct 92 16:25:09 GMT
Organization: The University of Liverpool
X-Newsreader: Tin 1.1 PL5

Tom - No, I'm not calling anything I haven't looked into 'malarkey'.
-that would be unscientific ;-)

I was just bemused by words like 'used up'. Have these studies that
you mention looked at 1 vitamin at a time, and in a controlled
fashion. Frankly, unless the patients are on strictly
controlled synthetic diets, I'm at a loss to know how the studies
were done.

I guess the answer is 'yes' articles would be interesting. But only
from peer-reviewed scientific journals. Also,my favourite vitamin is B6
so anything on that would be of special interest!

Also, what do you/Davis etc mean by 'stress'?

rob beynon
Newsgroups: sci.med.nutrition
From: mrb@cbnewsj.cb.att.com (m..bruncati)
Subject: Re: KM vitamines
Organization: AT&T
Distribution: na
Date: Tue, 13 Oct 1992 21:20:20 GMT
Summary: KM and being tired

In article <1992Oct13.151141.7995@cbfsb.cb.att.com>, joni@cbnewsf.cb.att.com (joni.dunlap) writes:
> have a girlfriend that is selling this vitamine suppliment called KM.
> She has been trying to sell me this stuff for about 6 months now. She
> claims that you will instantly start feeling better within a week of using 
> the stuff on a daily basis. Well the stuff is expensive and sound like a
> lot of snake oil. Any and all comments welcome.
> 
> Joni :)




Just for the record, a friend of mine started taking this
stuff and after a month felt tired all the time - she stopped
and feels fine now - probably cause she's saving all that money.



Michael
Newsgroups: sci.med.nutrition
From: young@serum.kodak.com
Subject: Re: Milk v/s Soymilk
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Fri, 9 Oct 92 21:01:34 GMT

In article <1992Oct9.155217.20948@emr1.emr.ca> woodgold@emr1.emr.ca (Cathy Woodgold) writes:

[...]

>Studies have shown that breastfed babies grow up into more intelligent people.

	As one of three brothers, all of whom have been tested and found to
	have IQs in excess of 150, and all of whom were cow's-milk-bottle-fed
	from birth, I'd sure like to see those studies.

[...]

-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: woodgold@emr1.emr.ca (Cathy Woodgold)
Subject: How to cook beans
Organization: Energy, Mines, and Resources, Ottawa
Date: Wed, 14 Oct 1992 21:19:01 GMT

There is a way of cooking beans that is supposed to reduce the
gas (flatulence) effect.  I used to do this, when I used to eat
lots of beans, and as far as I remember it seemed to work.  A
description of the method follows, but first:  I don't eat beans
now because they give me migraine headaches.  I read that it's the
dopamine in beans that triggers migraines.  Does anyone know of
any types of legumes that are lower in dopamine, or a way of
cooking that reduces the amount of dopamine?

Supposedly, there is a substance in beans that causes gas and
cooking them as follows removes most of it.  I forget where I
read or heard this.

Soak the beans in water for 24 hours.  Discard the water.
Put the beans in new water and boil them.  A foam may form
on top of the water.  Scoop the foam off and discard it.
Continue boiling the beans and scooping off the foam as long as
the foam keeps forming.  Reduce to simmer and continue cooking
until soft enough to eat.

Cathy Woodgold   woodgold@emr1.emr.ca  Ottawa, Canada


Newsgroups: sci.med.nutrition
From: dlb@fanny.wash.inmet.com (David Barton)
Subject: Re: How to cook beans
Organization: Intermetrics Inc., Washington Division, USA
Date: Thu, 15 Oct 1992 20:20:27 GMT

In article <1992Oct15.155540.75228@watson.ibm.com>
yozzo@watson.ibm.com (Ralph Yozzo) writes:

   Does anyone know what that foam is that forms at the
   top of some cooked beans?  I suspect that it is fat, but 
   I do not know this for a fact.

It is NOT fat; beans (except soybeans) are very low in fat.  At a
guess, it is the disaccarides(sp?) and polysaccarides(sp?) which have
leeched from the beans; this is why skimming them helps decrease
flatulance.

I have had excellent results with two additions to the formula:

1) Bring the water to boiling before adding the beans to soak.  This
cracks the husks, and aids the leeching of the nasty complex sugars.

2) Add some baking soda.  The leeching seems to work better in an
alkaline environment.

					Dave Barton
					dlb@hudson.wash.inmet.com
Newsgroups: sci.med.nutrition
From: laura@nynexst.com (Laura Elias)
Subject: Impact of Caffeine on Health
Reply-To: laura@nynexst.com
Organization: NYNEX Science & Technology, Inc
Date: Tue, 13 Oct 92 19:19:10 GMT

What is the impact of caffeine on health?  In particular, what (if any) is caffeine's 
impact on breast disease?  If possible, cite the source of information.

Thanks

Newsgroups: sci.med.nutrition
From: mrl@nerus.pfc.mit.edu
Subject: RE: Impact of Caffeine on Health
Organization: MIT PLASMA FUSION CENTER
Date: Thu, 15 Oct 1992 15:55:11 GMT

I was told that chronic pain sufferers should stay away from caffeine as it
can increase pain sensitivity, which isn't surprising since it's a stimulant.

Mark
Newsgroups: sci.med.nutrition
From: coleman@rocky.cs.ucla.edu (Mike Coleman)
Subject: Re: Fat Gram Calculations - Do They Drop The Decimal?
Organization: UCLA, Computer Science Department
Date: Tue, 13 Oct 92 01:47:58 GMT

I think that they actually are only required to state the value within a
certain range, like maybe ten percent.  Since the public now thinks of fat as
bad, they will use a legal underestimate.

If you really want to be paranoid, assume 10% more fat than stated.
Personally, I wouldn't worry about it.

-- 
--Mike Coleman (coleman@cs.ucla.edu), Lord High Executioner of Anhedonia-----
  In the '70s, you laughed at Frank Burns.  In the '80s, you voted for him.
Newsgroups: sci.med.nutrition
From: woodgold@emr1.emr.ca (Cathy Woodgold)
Subject: Re: MULTI-VITAMINS
Organization: Energy, Mines, and Resources, Ottawa
Date: Wed, 14 Oct 1992 16:39:38 GMT

In article <1992Oct10.184343.3449@pixel.kodak.com> young@serum.kodak.com writes:
>
>If I recall correctly, excess vitamin C excreted in the urine turns it a dark
>orange color.  I don't believe this is particularly dangerous, but it DOES
>mean that some of the money you just spent on the vitamins just went down the
>sewer without providing any benefit whatsoever.
>
>-Rich Young (These are not Kodak's opinions.)
My recollection is different;  I recollect that it's vitamin B2 that
colours the urine.  B2 and folic acid are orange;  C and the other
B vitamins are white in powdered form and colourless or maybe white
in solution.  The only way I know of to detect vitamin C in the urine
is using strips sold by Wholesale Nutrition for this purpose.  No, wait:
there's another way:  vitamin C causes commonly sold strips which test
for glucose to produce false results.  I once mixed a big spoonful
of glucose into my urine and tried one of the test strips:  it registered
zero glucose.  There was enough vitamin C in my urine to invalidate
the strip.  I don't consider the vitamin C in my urine to be a waste;
it prevents infections of the bladder.  Also, in order to maintain
the blood concentrations I want of various vitamins, it's necessary
that some be present in the urine.

Cathy woodgold@seismo.emr.ca   Ottawa, Canada   Standard disclaimers
From: nelson@hepxvt.ps.uci.edu (Matt Nelson)
Subject: Re: is whey bad?
Newsgroups: sci.med.nutrition
Keywords: whey, nutrition
Date: 16 Oct 92 15:09:21 GMT

cdillon@ecst.csuchico.edu (Charles Dillon) writes:

>In article <nelson.719002287@skid.ps.uci.edu> nelson@hepxvt.ps.uci.edu (Matt Nelson) writes:
>>
>>the subject says it all.  is whey 'bad'?  self-help gazzilionaire tony
>>robbins (who avoids _all_ dairy products) has a large assortment of
>>opinionated statements about how awful whey is, and how it is used as
>>an additive in all sorts of food.  the trouble is, all he supplied were
>>opinions, and no real nutritional reasons for avoiding the stuff.  my
>>mom seems to take it for granted that 'whey is good' (yeah, yeah, the
>>'old school'...).

>>so whats the poop?  should we keep awhey (snick ;^) or not worry about it?

>I'd try to limit my intake to less than 500 gal. a day ;-)  

>Whey is a by-product of making cheese (no supprise there) and disposal
>of it is difficult.  Sewage treatment plants can't / don't want to
>handle it.  It can be fed to swine, but I know nothing about how 
>much the oinkers will slurp up.  Two novel solutions I've heard about
>is a brewery making beer :) with it, and something about some bio-
>engineering process which aims to turn it into a road de-icer.
>(I know nothing about ice on roads, and drive like it too)
>-- 
>If you understand, things are just as they are.        |               Charles
>If you do not understand, things are just as they are. |               Dillon
>	Zen Buddhist saying                            |        Some disclimer
>						       |        should go here.

  this is all fine and dandy.  sure whey is a cheese byproduct, and as such
is going to be biologically/chemically active.  anything like that will mess
up a sewage treatment plant (in high enough quantities), so i have no argument
that the stuff could be a pain in the patootie to get rid of.  the two
solutions above are indeed clever.  none of this answers the original question:

  what about eating the stuff?  is it unhealthful, or not?  it certainly is
used in just about every packaged instant side-dish food and many others
as well.  should we avoid these foods because of the whey content (i know
that we should avoid these foods for many other reasons, but im ignoring
that for the moment :o)

-matt










Newsgroups: sci.med.nutrition
From: jccompto@eos.ncsu.edu (JAMES C COMPTON)
Subject: Re: KM vitamines
Organization: North Carolina State University
Distribution: na
Date: Thu, 15 Oct 1992 04:48:26 GMT

In article <1992Oct13.212020.9568@cbnewsj.cb.att.com>, mrb@cbnewsj.cb.att.com (m..bruncati) writes:
|> In article <1992Oct13.151141.7995@cbfsb.cb.att.com>, joni@cbnewsf.cb.att.com (joni.dunlap) writes:
|> > have a girlfriend that is selling this vitamine suppliment called KM.
|> > She has been trying to sell me this stuff for about 6 months now. She
|> > claims that you will instantly start feeling better within a week of using 
|> > the stuff on a daily basis. Well the stuff is expensive and sound like a
|> > lot of snake oil. Any and all comments welcome.
|> > 
|> > Joni :)
|> 
|> Just for the record, a friend of mine started taking this
|> stuff and after a month felt tired all the time - she stopped
|> and feels fine now - probably cause she's saving all that money.

About a year ago a friend of mine told me about a product called DoubleX
he said that if you took them for a month and then stopped taking them
that you would notice a difference in your energy level and some other
stuff.  I tried it, but probably wouldn't have except that he offered
and unconditional money back guarentee.  Said that it would be ok if I 
returned it because he could get his money back from where he got it.

I have been taking it for about a year on a regular basis; and during those
rare occations when I go out of town for several days without the vitamines
(technically food supplimants) I do notice a difference.

My advice: find out if you'll get your $ back if you have a bad experience
           like the friend above; or if you get your $ back if you don't 
           feel as though you're getting any benefit out of it.
           That's the acid test in determining if someone believes in the
           product or if they're looking for $.  {I'm referring to the
           company, not to your friend}

I have no medical background, and very poor eating habits (>33% fast food).

-Chris 

	PS since I'm posting can someone explain what a bio-flav-a-noid is?
           and what are cofactors?
C
  
Newsgroups: sci.med.nutrition
From: gordon@tramp.Colorado.EDU (GORDON ALLEN R)
Subject: Re: How to cook beans
Organization: University of Colorado, Boulder
Date: Thu, 15 Oct 1992 19:53:07 GMT

woodgold@emr1.emr.ca (Cathy Woodgold) writes:


>Soak the beans in water for 24 hours.  Discard the water.
>Put the beans in new water and boil them.  A foam may form
>on top of the water.  Scoop the foam off and discard it.
>Continue boiling the beans and scooping off the foam as long as
>the foam keeps forming.  Reduce to simmer and continue cooking
>until soft enough to eat.

24 hours isn't necessary.  I cook pintos and black beans by either 
	1)  soaking them overnight and discarding the water

or

	2)  boiling them for 15 minutes, followed by a soak for 45 minutes
in the same water, then changing the water and cooking.

I haven't discarded the foam and one ought to recycle the bean soak water by
putting it in the compost pile.

Allen


-- 
Allen Gordon 		         *If the folly of but one of us was changed to*
Research Associate         	 *intelligence, and divided amongst a thousand*
gordon@tramp.colorado.edu   	 *toads, each would be more intelligent than  *
				 *Aristotle				      *
Newsgroups: sci.med.nutrition
From: bhanafee@deimos.ads.com (Brian Hanafee)
Subject: Re: KM vitamines
Organization: Advanced Decision Systems, Mountain View, CA 94043, +1 (415)
	960-7300
	<1992Oct14.145022.27900@porthos.cc.bellcore.com>
Date: Fri, 16 Oct 1992 00:07:31 GMT


In article <1992Oct13.151141.7995@cbfsb.cb.att.com> joni@cbnewsf.cb.att.com (joni.dunlap) writes:
>have a girlfriend that is selling this vitamine suppliment called KM.
>She has been trying to sell me this stuff for about 6 months now. She
>claims that you will instantly start feeling better within a week of using 
>the stuff on a daily basis. Well the stuff is expensive and sound like a
>lot of snake oil. Any and all comments welcome.
>
>Joni :)

One thing you might want to check is the caffeine content of these
things--the feeling of "well-being" in some of these every day wonder
pills has nothing to do with vitamins.

--
Brian Hanafee                         Advanced Decision Systems
bhanafee@ads.com                      1500 Plymouth Street
(415) 960-7300                        Mountain View, CA 94043-1230
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Newsgroups: sci.med.nutrition
Subject: Re: How to cook beans
Date: 16 Oct 92 19:05:32 GMT
	<71466@hydra.gatech.EDU>
Organization: NASA Dryden, Edwards, Cal.

On 16 Oct 92 10:52:24 GMT, gus@prism.gatech.EDU (gus Baird) said:

gus> In article <1992Oct15.214249.18331@zooid.guild.org> rwaigh@zooid.UUCP (Rosemary Waigh) writes:
>
 >I've also heard that adding a strip of kombu (a.k.a. kelp) to the
 >pot while cooking prevents flatulence, and makes the beans cook faster.
 >It seems to work.

gus> Another additive: add a generous dusting of powdered cumin.  you may
gus> like the flavor (gives a bit of a Mediterranean twist) and cumin
gus> is considered a carminative.  Seems to help my bean dishes.  i also
gus> pitch the first (10 minutes worth) of cooking water.  That combined
gus> strategy has worked well for me.

Even better than seaweed or cumin is BEANO.  It's the enzyme that
breaks down the complex sugars that the intestinal flora use to
produce the flatulence.

Just add about five drops to the first mouthful of the beans.  The
enzyme is carried in salted glycerine, so it's got a salty sweet
taste.

It works incredibly well.  Foods with the demon complex sugars include
beans, barley, onions, and some vegetables.
 
The real advantage is that there is no flavor change (after the first
bite).  Also, you can carry it with you and use it in restaraunts, etc.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: sci.med.nutrition,talk.politics.animals