HDTenEightyP/NetNews huggingface dataset:
From: swkirch@sun6850.nrl.navy.mil (Steve Kirchoefer)
Newsgroups: sci.med.nutrition
Subject: Diabetes (was Re: hypoglycemia)
Keywords: diabetes
Date: 5 Sep 92 18:36:19 GMT
Organization: Naval Research Laboratory  (Electronics Science and Technology Division)

There are lots of diabetics out here.  I think it would be nice if we
had our own newsgroup, maybe alt.support.diabetes or something like
that.  I am sorry to hear that you were diagnosed with diabetes in
June; I have had type I for several years now and have found it to be
no picnic (pun intended :-)

The most important think is to get plenty of information, and on that
score your post implies that you are doing just fine.  Choosing a
doctor is very important, too.  There are as many different treatment
plans for diabetes as there are doctors out there.  I am presently on
an intensive insulin regiment, and I have found that to be greatly
superior to the two-shot-a-day treatment.  Of course, staying on your
meal plan and getting regular exercise are necessary.

Good luck with the rest of your life!

-- 
Steve Kirchoefer                                             (202) 767-2862
Code 6851                                      kirchoefer@estd.nrl.navy.mil
Naval Research Laboratory                       Microwave Technology Branch
Washington, DC  20375-5000              Electronics Sci. and Tech. Division
Newsgroups: sci.med.nutrition
From: C.A.Blunsdon@lut.ac.uk (CA Blunsdon) 
Subject: Red wine allergy
Reply-To: C.A.Blunsdon@lut.ac.uk (CA Blunsdon)
Organization: Loughborough University, UK.
Date: Mon, 7 Sep 92 10:18:47 GMT

Anyone know the basis of an allergy to red wine, and what
other 'foods' might be implicated? Thanks in advance.
From: jaker@csugrad.cs.vt.edu (Jake Rose)
Newsgroups: sci.med.nutrition
Subject: Re: Does vegetarian get enough nutrition from food?
Date: 7 Sep 92 05:55:15 GMT
Organization: Virginia Tech Computer Science Dept, Blacksburg, VA

nakagawa@minko.hyg.med.kyoto-u.ac.jp (Shin-ichi Nakagawa) writes:

>Hi,

>  This is my first letter for this group . And my English is not 
>so good . And I am sorry not to use enough good terms . Teach me
>please , > enery one .
>  I am one of a doctor course student of hygiene dept. of Kyoto-u..

>In article <2tmnnxj.sss@netcom.com> sss@netcom.com (Small Systems Solutions) writes:

> >>Some friends of mine are pure vegetarian, they don't eat meat, don't
> >>eat eggs, nor do they try dairy food. Only vegetables.

> >Well, if they eat sea vegetables or nutritional yeasts, they'll get
> >enough B12, etc.  One of the problems is that vegetable sources of
> >iron are generally not well-absorbed, so female vegans are frequently
> >anemic.
> >

> I also follow this . In Japan , we are dicussing about anemia in 
>middle aged women , whose intaking pattern is not enough animal foods,
>and we got some findings , as a etiological data , NOT only iron  ,
>but also copper . Copper deficiency is also induce anemia . And seeweeds
>are not so rich of copper . And Zinc deficiency is also induced in 
>vegetarians . In " Biological trace element research ", there is many
>papers for the trace minerals deficiency .

>Thank you .

Do you mean "vegans" when you speak of vegetarians, meaning those who do not
eat any animal products at all?

I'm a vegetarian, but I eat dairy products as well as eggs - does anyone have
any recommendations or reassurances?  I have been following this diet strictly
for two years now, and have been eating a wide vareity of foods within it -
perhaps I've missed something you might know of?

>       Shin-ichi Nakagawa
>       Department of hygiene Faculty of medicine Kyoto University .
>       E-mail:nakagawa@minko.hyg.med.kyoto-u.ac.jp
>       Tel   : +81 75 753 4456 , fax +81 75 753 4451

Wulf                    | "Martha, it's another one of those CS majors asking
jaker@csugrad.cs.vt.edu |  if cow chips are pin-compatible with 68040s..."
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: VEGETARIAN DIET
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Wed, 9 Sep 1992 19:12:27 GMT

In article <43577@skye.dcs.ed.ac.uk> rw@dcs.ed.ac.uk (Robert Walker) writes:
>For example should I take iron supplements and the like? (I suppose it can't
>hurt...)

Iron deficiency is very rare in men.  I don't think it's strictly necessary.
A vegan diet (one with no dairy or eggs) is naturally low in B12.  It's
prudent to take a supplement regularly, perhaps weekly.  I'd also want to
be sure I was getting enough calcium if I weren't eating dairy products.
William (?) Shurtleff, author of _The Book of Tofu_ and _The Book of Tempeh_
actually fractured a hip from his low calcium intake over years and years.
He isn't quite so blithe about not worrying about calcium anymore.  (Not that
you have to be paranoid about this, but you should be aware of what foods
contain calcium.)

>Is it really protein deficient. I have heard that vegetable-based protein is
>harder to absorb. Is this true?

You'd probably have to have a rather strange diet in the West to be
"protein deficient".  

>I remember seeing on the TV that there is a place(??) somewhere(?? 8-) in the
>UK that offers a service which would check a vegetarians diet (/carry out
>tests?) for any deficiences. Does anyone know what I'm talking about :-) and
>have a contact address??

There may be vegetarian societies which offer dietary advise.
In addition, a nutritionist can evaluate a diet; you can find these
in the Yellow Pages in the US; probably also in the UK.  I doubt that
medical tests are called for if you're feeling healthy to begin with.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: avery@netcom.com (Avery Ray Colter)
Subject: Re: Tumeric and Ginger
Date: Thu, 10 Sep 92 20:44:45 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

dyer@spdcc.com (Steve Dyer) writes:

>>It is of interest that tumeric, costing pennies, may be as 
>>effective as TPA, costing thousands of dollars.
>>Any comments?

>At least in the case of aspirin, one could argue that its cost is
>far lower than either ginger or turmeric.  I have no comments on the
>usefulness of these two spices, or of their putative pharmacological
>actions, though I have yet to read any reports which would confirm this,
>only email from Israel claiming these actions.

I won't make any claims, except that those who research Chinese herbology,
in which turmeric and ginger are used quite a bit, might have some insights
into their putative pharmacological actions. Turmeric seems to be historically
seen as a "blood circulator", ginger as a "warmer" and "detoxifier" given to
alleviate conditions that involved digestive distress. What this translates
to in the biochemistry I don't know; as I said, those who research herbal
pharmacology would be better at drawing the links.



-- 
Avery Ray Colter ("Elfcat") - 	avery@netcom.netcom.com (IP 192.100.81.100)
(510) 656-1902          	{elfcat|arcolter}@aol.com
"Heaviness is the root of lightness; calmness is the controller of haste"
Newsgroups: sci.med.nutrition
From: bible@iastate.edu (Anthony E Bible)
Subject: Re: Vegetarian diets and cancer [was vegetarianism & nutrition]
Organization: Iowa State University, Ames, IA
Date: Tue, 8 Sep 1992 19:10:50 GMT

In article <211@sftwks.UUCP> bradbury@sftwks.UUCP (Robert Bradbury) writes:
>
>Yes, certianly vegans have to be careful of B12 intake but this
>can be resolved with a single vitamin pill.   I would argue that

	I have heard that vitamin B12 is only available from meat and dairy
products.  Does this imply that the B12 in vitamin pills comes from meat or
dairy products, or is it manufactured from some low-level organic compounds?
{BTW, in case someone is tempted to interpret this question as some sort of
subtle flame, it is an "honest" question.]


>given the relative incidence and costs of cancer vs. B12 deficiency
>in developed countries that Gary's priorities are somewhat misplaced.
>-- 


Regards,
tony
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: sci.med.nutrition
Subject: Re: VEGETARIAN DIET
Keywords: some people need LOTS of food energy
Date: 10 Sep 92 13:28:35 GMT
Article-I.D.: spdcc.1992Sep10.132835.23512
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <+ctn6#q.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:
>Annette omits some material information (though not, I'm sure, deliberately)
>in her discussion of digestion:

She didn't omit anything.  She didn't parrot nonsense, that's all.

>"Sugar and other carbohydrates do not require the copious flow of
>hydrochloric acid as do proteins, but just enough to further cleave
>the cellulose of the foods into an emulsion.

"Cleave" cellulose (cellulose in sugar and carbohydrates?)
into an "emulsion"?  An emulsion refers to a physical mixture,
not a chemical change.

>Starches have an affinity
>for pepsin, which is needed in large amounts for protein digestion.
>When this pepsin is lacking due to the absorbing action of the
>starches, the proteins are not proplerly split into peptones.

Peptones?  Sounds like an oldies group.  It sure isn't a scientific term.

>As a result, putrefaction takes place.

David, perhaps you could tell us what you mean by "putrefaction" here.

>Furthermore, the starches will
>ferment, causing a souring of the stomach and the formation of gas.

Horrors.  I wonder why most people don't have stomach gas.

>Continued indigestion will ultimately cause the breakdown of vital
>structures which can result in ulcers and even cancer. Therefore
>carbohydrates and proteins should be eaten at separate meals."
>Dr. Herbert M. Shelton

This is ridiculous.

>"Because of the presence of the three concentrated foods calls for
>antagonistic chemical procdesses at the same time, it is a physical
>and chemical impossibility for the digestive glands to function properly"
>N. Phillip Norman, M.D., Adjunct Professor of Stomatology and Lecturer
>in Gastroenterology, NY Polyclinic Medical School and Hospital.

This guy is either being misquoted, or he's as looney as you are.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: djconnel@leland.Stanford.EDU (Daniel Connelly)
Subject: Diet Coke and Weight Loss (was Re: hypoglycemia)
Organization: DSG, Stanford University, CA 94305, USA
Date: Thu, 10 Sep 92 18:10:00 GMT

In article <209@sftwks.UUCP> bradbury@sftwks.UUCP (Robert Bradbury) writes:
>In article <willdye.715404504@helios> willdye@helios.unl.edu (Will Dye) writes:
>>really seems to be the sugar.  I can sometimes subsitute beef jerky or nuts,
>>but soda is easier to obtain.  I'm 32 now, a bit overweight, and I've been 
>>doing this for over fifteen years.  The more I read about hypoglycemia, 
>>though, the more I wonder if I should cut out the Coke.
>
>Probably you should switch to diet coke....
(and lose weight)

Does diet coke actually help in weight loss?  Besides the uncertainties
in the safety of consuming large amounts of Nutrisweet, I recall hearing of
studies in which "diet" sweeteners stimulated a hunger response after which
the individual ended up consuming more calories than if he had consumed
a sugar-sweetened drink in the first place. 

I personally think herbal tea and plain water are better low-calorie choices.
For sweet drinks juice and diluted juice drinks are better than coke, in my
opinion.

Dan


-- 
Newsgroups: sci.med.nutrition
From: nakagawa@minko.hyg.med.kyoto-u.ac.jp (Shin-ichi Nakagawa)
Subject: Re: Does vegetarian get enough nutrition from food?
Organization: Dept. Hygiene, Facl. Medicine, Kyoto Univ., Kyoto, Japan
	<2tmnnxj.sss@netcom.com>
Date: Mon, 7 Sep 1992 00:48:49 GMT

Hi,

  This is my first letter for this group . And my English is not 
so good . And I am sorry not to use enough good terms . Teach me
please , > enery one .
  I am one of a doctor course student of hygiene dept. of Kyoto-u..

In article <2tmnnxj.sss@netcom.com> sss@netcom.com (Small Systems Solutions) writes:

 >>Some friends of mine are pure vegetarian, they don't eat meat, don't
 >>eat eggs, nor do they try dairy food. Only vegetables.

 >Well, if they eat sea vegetables or nutritional yeasts, they'll get
 >enough B12, etc.  One of the problems is that vegetable sources of
 >iron are generally not well-absorbed, so female vegans are frequently
 >anemic.
 >

 I also follow this . In Japan , we are dicussing about anemia in 
middle aged women , whose intaking pattern is not enough animal foods,
and we got some findings , as a etiological data , NOT only iron  ,
but also copper . Copper deficiency is also induce anemia . And seeweeds
are not so rich of copper . And Zinc deficiency is also induced in 
vegetarians . In " Biological trace element research ", there is many
papers for the trace minerals deficiency .

Thank you .

 
--

       Shin-ichi Nakagawa
       Department of hygiene Faculty of medicine Kyoto University .
       E-mail:nakagawa@minko.hyg.med.kyoto-u.ac.jp
       Tel   : +81 75 753 4456 , fax +81 75 753 4451

Newsgroups: sci.med.nutrition
From: young@serum.kodak.com
Subject: Re:  Good basic book on nutrition
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Fri, 11 Sep 92 00:10:31 GMT

   Another book (besides Jane Brody's) that seems to be a solid source of
   good advice from a reputable source is THE TUFTS UNIVERSITY GUIDE TO
   TOTAL NUTRITION, edited by Stanley Gershoff, Ph.D., Dean of the Tufts
   University School of Nutrition; HarperPerennial (div. of HarperCollins
   Publishers, Inc.), 1990.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: strnlght@netcom.com (David Sternlight)
Subject: Re: Food Combining
Date: Fri, 11 Sep 92 21:08:43 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


I've been doing the Fit for Life thing now for a couple of months, and
so far feel great, have become much more physically active than I
had been (as an effect not a cause), and have dropped two sizes so far.
I've taken it as a new way of eating rather than a diet, and it's great
fun.

I have to confess to being a Ph.D. super-rationalist who used to mock
health foods, fads, and the whole context within which some seem
to place food combining. I've been persuaded otherwise by the evidence
of my senses and the experience of others who are not "faddists."

Once I made it safe to talk about such things with me by example,
I've discovered a surprising number of my friends (well educated
and highly rational) who now reveal they've been doing this stuff
for years and wondered why it took me so long to "get with the
program."

I, too, am appalled by the viciousness of the attacks on this
material. I've known a lot of health professionals, and unless
something was known to be seriously harmful, their reactions
to things they think nonsense has always been mild and amused,
not nasty and attacking.

Newsgroups: sci.med.nutrition
From: dlb@fanny.wash.inmet.com (David Barton)
Subject: Re: Info. on coronary heart disease and alcohol....
Organization: Intermetrics Inc., Washington Division, USA
Date: Fri, 11 Sep 1992 14:58:03 GMT

In article <1992Sep11.050937.513@spdcc.com> dyer@spdcc.com (Steve
Dyer) writes:

   Why would red wine aggravate supraventricular paroxysmal tachycardia?
   Not all red wines contain tyramine, the only possible reason why I'd
   imagine this might happen.

Yeah?  Fantastic!  I do not drink, but enjoy using red wines in
cooking, and have been being "skimpy" due to migraine tendencies.

Would it be too much trouble to post a couple of red wines that are
low in tyramine?  I know you are busy, but I am not quite sure where
to look.

					Dave Barton
					dlb@hudson.wash.inmet.com
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: sci.med.nutrition
Subject: Re: Tumeric and Ginger
Date: 11 Sep 92 17:57:19 GMT
Article-I.D.: spdcc.1992Sep11.175719.27302
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <mack.716227793@deci> mack@deci.cs.umn.edu (Dan Mack) writes:
>I remember reading  a year  or  so ago about a double blind study that
>showed that a little bit of fresh ginger was almost twice as effective
>as dramamine in preventing motion sickness.

I read this too.

>Does anyone out there have any information on the validity of this?

I'll try to look up the reference.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition,rec.food.veg
From: ah690549@mbcr.bcm.tmc.edu (Annette C. Hollmann)
Newsgroups: sci.med.nutrition
Subject: Re: VEGETARIAN DIET
Date: 15 Sep 1992 05:44:22 GMT
Organization: Baylor College of Medicine, Houston, Tx

Of all the bacteria that you ingest, one in a million will make it through
the stomach alive. Try putting a lab bacterium (usually a harmless version
of E.coli) in 0.1M HCl for 3 hours at 37 degrees celsius. Those critters
will be toast.
It is therefore impossible for a sufficient number of bacteria to be in
the stomach to cause putrefaction or fermentation.
The reason you can get food poisoning like salmonella is that you could
ingest millions of the bugs (yuck) and it is the one in a million that
makes it through the stomach that gets you.

Note - even though one in a million bacteria survives the HCl - it sure
won't be happily metabolizing in the stomach. It will be on minimal
function to ride out the adverse conditions.

Annette

P.S. If you don't believe facts that have been tested by scientific
experiments, what do you believe?
From: white@cattell.psych.upenn.edu (Janet White)
Newsgroups: sci.med.nutrition
Subject: Depression: Nutritional treatments
Date: 9 Sep 92 17:20:20 GMT
Organization: University of Pennsylvania

Does anyone have any information/experience re: nutritional treatments
for depression? Patricia Slagle, M.D., a psychiatrist at UCLA, wrote
a book called "The Way Up From Down" dealing with a treatment approach
for depression using amino acids and vitamin/mineral supplements
instead of antidepressant medications. It sounds very interesting
and potentially helpful. Any comments on an amino acid angle in
the treatment of depression (specifically, tryptophan and tyrosine)?
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: sci.med.nutrition
Subject: Re: VEGETARIAN DIET
Date: 15 Sep 92 01:04:45 GMT
Article-I.D.: spdcc.1992Sep15.010445.13500
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <55ynyfd.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:
>Annette says that putrefaction comes from bacteria or yeast not normally
>present in the stomach unless one is seriously ill.

No, she doesn't say that.  Food does not "putrefy" in the stomach or gut.
Period.

>Most meat is "aged" for flavor. Aging
>is a polite way of saying the meat is left to putrefy, tenderizing
>it and giving it more "flavor."

We're not talking about leaving game out in the back yard.
Excessive levels of bacteria on meat is a sure sign of spoilage.

>Unless one is eating fresh Kosher
>meat, one is likely to be ingesting massive amounts of putrefaction
>bacteria every time one eats meat--and I don't even want to think of
>those who like their meat rare or medium.

Oh, "putrefaction bacteria", eh?  God, what a moron.

>Putrefaction bacteria are usually held in the colon of the animal
>by osmotic pressure, and when the animal is killed they saturate
>the cells of the meat, even before "hanging" or "aging."

Oh my, this is interesting.  These bacteria permeate the cells of the meat?
How do they do that?  Answer: they don't.  I've never ever come across some-
one who is so manifestly incorrect about so many issues at the same time.

>Then there's salmonella. According to the Department of Agriculture
>about 37% of chicken carcasses carry salmonella, roughly constant over
>a decade. Chickens are copraphagous, a polite way of saying they eat
>each others' droppings. During slaughtering the birds' entrails occasionally
>tear, allowing the bacteria to spread. Spraying the carcasses with
>chlorinated water cuts down, but does not eliminate the bacteria. 
>Moreover, current screening relies heavily on visual signs of infection,
>yet bacteria cannot be seen with the naked eye. 60 Minutes did a
>report on one poultry plant in Missouri where 58% of the chicken
>carcasses were contaminated. Attempts at disinfecting these
>animals have failed miserably.

Salmonella is certainly a concern with chickens, but it has absolutely
nothing to do with "putrefaction" or the question of food combining.

>According to a Newsweek article, "There are simply too many opportunities
>for food to spoil, as every microbiologist has known since Pasteur" So
>much for Annette's textbooks.

What does this have to do with what we were talking about?
Nothing.  This guy can't even put two facts together and
come up with a third.  Instead, he insists on shoveling this
crap onto the net, leaving others to have to correct him,
lest he mislead too many people.  It's a waste of time.


-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: mainglet@watcgl.uwaterloo.ca
Subject: OSTEO-POROSIS ... PREVENTION
Keywords: osteo-porosis
Organization: Computer Graphics Laboratory, University of Waterloo, Ontario, Canada
Distribution: na
Date: Mon, 14 Sep 1992 14:11:45 GMT

Greetings.  I am information-gathering.  My mother has advanced
osteo-porosis.  She has of course been developing it for years but it
has become a complete disability.  She cracks ribs by turning in her
sleep, and lives in constant pain.

I am hoping to find out what I can about the etiology but mostly
about it's prevention and/or treatment.  For my Mom, there is no
viable treatment.  She has a variety of other health problems that
factor in.  Basically, she must tread lightly and *hope* that she
doesn't move the wrong way!

Enough prelim ... my question is:  Does anyone out there know anything
about nutritional prevention.  I know that we should consume calcium-
rich foods as children/teens and during pregnancy and breast-feeding.
I am 42 years old and from what I've read so far, I have already
established my likelihood of developing osteo-porosis.  What I can do
is delay its onset/degree by diet and exercise.  My daughter is 15 and
still growing so prevention is a possibility for her at this point.

If anyone can advise me and/or refer material on this I would greatly
appreciate it.

Marg 
Newsgroups: sci.med.nutrition
From: rim@csadfa.cs.adfa.oz.au (Bob McKay)
Subject: Re: Tumeric and Ginger
Organization: Australian Defence Force Academy, Canberra, Australia
Date: Tue, 8 Sep 1992 00:41:47 GMT

rwerman@vms.huji.ac.il (ROBERT WERMAN) writes:
>This can be accomplished by using a teaspoon a day of the spice 
>turmeric (a very potent lipoxygenase inhibitor, which prevents 
>lipid peroxidation), as well as a half-teaspoon/day of ginger, a 
>very potent thromboxane synthetase inhibitor.

>Any comments?

Fried lightly with onion, garam masala and lamb, it sounds delicious - which
of course raises the question: are the effects of the ginger and turmeric
affected by cooking? 
-- 
Bob McKay		   	Phone:	+61 6 268 8169	    fax: +61 6 268 8581
Dept. Computer Science		Internet:	rim@csadfa.cs.adfa.oz.au
ADFA, Northcott Dve 		UUCP:...!uunet!munnari!csadfa.cs.adfa.oz.au!rim
Campbell ACT 2600 AUSTRALIA	ARPA:	rim%csadfa.cs.adfa.oz.au@uunet.uu.net