HDTenEightyP/NetNews huggingface dataset:
From: anne@cs.UAlberta.CA (Anne J.R. Nield)
Newsgroups: rec.food.veg
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Date: 20 Aug 92 15:45:14 GMT
Organization: University of Alberta, Edmonton, Canada

richichi@lamar.ColoState.EDU (Mike Richichi) writes:


>>Skin clears up, mouth tastes fresh, hair shines, super energy, general
>>goodwill toward humankind feeling, yearning for healthy foods, no
>>interest in caffeine and other assorted junk, lighter, more "transparent"
>>feeling, sounder sleep -- and everyone you know demanding to know what
>>you've done because you look terrific.
>>

>While I'll easily give you the benefit of the doubt on most of these
>items, I don't know how 3 or 4 days of fasting can make your hair shiny,
>since it would all have to grow out and replace your existing hair.

>Unless of course something's happening to your skin chemistry which
>affects the oil output... maybe?

You forgot to mention religious conversion :):):)

Actually, these benefits appear gradually as you proceed through the
program -- which takes (in my experience) about three weeks.  The first
week is the "cleansing" part; later as foods are added, along with
supplements, "building" is emphasized.  I have usually found that by
the beginning of the second week, I feel terrific and am starting to
"glow" (radiation, no doubt :)).  The positive effects I mentioned are
cumulative and really the end result of the whole thing.  Generally,
during the first period of fasting I usually look and feel like sh*t!

Anne
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: High fat = low sex drive
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Sat, 15 Aug 1992 22:00:51 GMT

In article <1992Aug14.171827.9484@leland.Stanford.EDU> burger@leland.Stanford.EDU (Scott Schlossberg) writes:
>If I remember MY bio classes correctly, (and I should because it was 4 months
>ago), in a woman's body, fat tissue converts testosterone to estrogen.  That's 
>why women with really low fat levels like gymnasts, etc. don't menstruate. 

A woman's primary source of estrogen is her ovaries.  There may be
some secondary conversion of androgens produced by the adrenals
to estrogen in adipose tissue, but I don't think this is the
primary cause of amenorrhea in women athletes or other women
with extremely low amounts of body fat (e.g., women with anorexia.)
Such women have low circulating estrogen because their hypothalamus
isn't releasing the agents which stimulate ovaries to produce
estrogen.

>Still, I'm not sure if this would have anything to do with men.  (that is if
>men's fat tissue does the same thing).  Anyone know?

Morbidly obese men tend to have a low sex drive.  Part of this is due
to an increased level of circulating estrogens formed by the aromaticization
of androgens to estrogens in adipose tissue.  This has little to do with
_dietary_ fat, however.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: Hydrodgenizing (was Re: butter vs. margarine)
Date: 14 Aug 92 02:08:21 GMT
Organization: NYU Stern School of Business


In article <1233@tecsun1.etl.army.mil> anneb@tecsun1.etl.army.mil (Anne Brink) writes:
>zeke@reed.edu (Zeke Koch) writes:

>>People claim that margarine is potentially dangerous b/c of the 
>>artificial hydrogenization (sp?) process.

>Sorry for coming in in the middle of this, but I'm curious.  How can you
>artificially hydrodgenize margarine (or anything), and how is this dangerous?

Many margarines are produced by hydrogenating vegetable oils. The usual
technique is to bring the oil and hydrogen together in the presence of a
metal catalyst, often Raney nickel, usually abbreviated "Ra-Ni" in organic
chemistry books. There are dozens of other catalysts, but this is cheap,
effective, and reasonably easily controlled.

Margarines are not completely hydrogenated, of course, or else they would
be hard waxes. The problem is that during hydrogenation some of the cis
double bonds of the natural oils get isomerized to the trans form. There
are some concerns about the health effects of the trans fatty acids. This
is separate from the concerns associated with the higher saturation of the
hydrogenated fats. Cis and trans refer to how the fatty acid chain is
aligned with respect to the double bonds.

This isomerization does not happen to any serious extent in response to
sensible heating, but happens fairly rapidly under the conditions of
catalytic hydrogenation. It is actually quite easy to see why it happens,
but I won't bore you with that.

Vegetarians may want to pay attention to where the emulsifiers in
margarines come from.

- Shankar
Newsgroups: rec.food.veg
From: sorsha@wam.umd.edu (Laurie Beth Brunner)
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Organization: University of Maryland, College Park
Date: Thu, 20 Aug 1992 05:11:10 GMT

In article <1992Aug19.234212.17682@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>
>Ignorance is bliss; 'tis folly to be wise.
>
  The actual quote is "WHere ignorance is bliss, 'tis folly to be wise."
  Anal-retentive (ha!), I know, but I have to do SOMETHING with my
  lit major. :)

ObVeg:  Got this drink recipe from the paper.  It looks yummy.  More
to come when I have more time.

MANGO-GINGER FIZZ

1 1/2 tsp finely grated fresh ginger root, or to taste
3 cups cold white grape juice
2 ripe mangoes, peeled, flesh cut and scraped from the pit
3/4 cold seltzer water

Place grated ginger, half the grape juice, and all the mango flesh in
blender.  Blend on high speed until fruit is pureed.  In large pitcher,
stir together the blended mixture, remaining grape juice, and seltzer
water.  Serve in tall, ice-filled glasses.  Makes about 4 cups.

(per 6 oz serving:  139 cal., 1 gm protein, 35 gm carbos, 0 gm fat,
0 gm saturated fat, 0 mg cholesterol, 6 mg sodium.)


>-- 
>Steve Dyer


The Giver Goddess


-- 
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Send burnt offerings to....."If love is a grenade,.........Ahead groove......
..sorsha@wam.umd.edu......I'll pull the pin." B-52's....factor five! -Holly..
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Re: Are there any reasonably priced cruelty free products???
Date: 13 Aug 92 21:58:54 GMT
Distribution: na
Organization: Boeing Graphics project, Bellevue WA

In article <1992Aug13.164152.16599@cbnewsl.cb.att.com> jlacey@cbnewsl.cb.att.com (james.w.lacey) writes:
>
>While I agree that cruelty-free products (like Body Shop) and other
>"natural" products are generally more expensive, I have found that
>they frequently last longer than regular commercial brands.  For
>example, Body Shop and Tom's of Maine both sell natural men's
>shaving creme at about 5.00 a tube, which seems expensive, but
>a very small amount is required to get an adequate lather, as 
>opposed to the commercial canned shaving creme.  
>
I agree.  I use various Body Shop shampoos, and usually dilute them with water:
sometimes as much as 50%, and they still work just fine.

>BTW, who is Dr. Bronner ?  What is this all-in-one religious stuff
>on the package of his soap ?  If anyone on the net know, please
>post the info, I am sure that many other people have wondered.
>
Yeah, I'd like to know this too.  I am highly entertained by the labels on
the products, and am amazed at the wide range of products - soap, bouillon 
(which I love), and I recently noticed snack chips!  Please do post, if you
know.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Re: the term "vegetarian"
Organization: Abo Akademi University
Date: Sat, 22 Aug 1992 08:00:21 GMT

In article <oeZNehC00VpNI990Ff@andrew.cmu.edu> "David F. McWade" <dm3o+@andrew.cmu.edu> writes:
>
>I recently e-mailed the person who puts together the vegetarian FAQ
>about including such pseudo-terms as "semi-vegetarian",
>"pesco-vegetarian", etc.  I found those terms offensive basically
>because use of such terms perpetuates the situation you describe above. 
>Unfortunately, the FAQ-maker (I forget his name) refused to remove the
>terms on my suggestion (my argument wasn't as coherently stated as yours
>is, however).  

I have mentioned  earlier that the FAQ is no gospel, and I don't agree
with some things  in it. The FAQ is the FAQ-owner's personal property,
in my  opinion, and  one can create another FAQ  if found  worthwhile.
FAQ is not written after voting.

>I would, therefore, like to publicly suggest that those terms be removed
>from the vegetarian FAQ, please.  Perhaps we can have some debate on
>this.  (Is the person who makes the FAQ a vegetarian?)

I agree  with  you.  It is  a  good  idea  to  have  a  definition for
vegetarian and a vegan, and do away with the 60 % vegetarians.

>
>David McWade
>dm3o@andrew.cmu.edu

With regards,


-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
From: davids@sdd.hp.com (David Schwantner)
Newsgroups: rec.food.veg
Subject: Re: Dr. Bronner
Date: 17 Aug 1992 14:13:16 -0700
Organization: Hewlett Packard, San Diego Division
NNTP-Posting-Host: hpsdde.sdd.hp.com

In article <1992Aug14.213025.2422@silma.com> sj@silma.com (Suzanne) writes:
>Dr. Bronner is a concentration camp survivor.
>He went insane there.
>
>This info is from my uncle who used to run a natural
>foods store and had occasion to deal with Dr. Bronner.

If you have ever heard him in person (he loves to rave on about
conspiracies), or tried to brush your teeth with his soap (he claims
that it is wonderfull toothpaste also), or read some of his packaging,
then you might believe that he went insane somewhere along the way.

That aside, some of his products are pretty o.k.

-----------------------------------------------------------------------
David Schwantner - Hewlett-Packard - San Diego Site
Internet : davids@sdd.hp.com / davids%hp-sdd@nosc.mil or @ucsd.edu
Snailmail: 16399 W. Bernardo Dr., San Diego, CA 92127, USA
(619) 592-8650
-----------------------------------------------------------------------
disclaimer: Of course I am not a spokesperson for HP, they are just nice
enough to let me have my own opinion.
Newsgroups: rec.food.veg
From: freeman-elisabeth@CS.YALE.EDU (Elisabeth Freeman)
Subject: cheese
Organization: Yale University Computer Science Dept., New Haven, CT 06520-2158
Distribution: usa
Date: Tue, 18 Aug 1992 19:22:50 GMT

Does anyone know of anything with which to flavour tofu so it tastes
more like cheese?  Or, if that's impossible, to give it a flavour that
would be good for making lasagne with tofu?

Thanks!
Beth

-- 
-----------------------------------------------------------------------------
freeman-elisabeth@cs.yale.edu     "The rule is, jam tomorrow, and jam yesterday,
                                   but never jam today"     -- The White Queen
Newsgroups: rec.food.veg
From: spg@Xenon.Stanford.EDU (Stephen P. Guthrie)
Subject: John Robbins new book
Originator: spg@Xenon.Stanford.EDU
Organization: Computer Science Department, Stanford University.
Date: Fri, 21 Aug 1992 17:52:38 GMT

 was in the book store yesterday and noticed that John Robbins has a new
book out. Looks like more Diet for a New America type stuff, but with
recipes as well. Has anyone read this?
From: sharon@phoneme.shs.uiuc.edu (Sharon Morrison)
Newsgroups: rec.food.veg
Subject: I lost the yeast-"cheese" recipe - please help
Date: 19 Aug 92 18:55:41 GMT
Article-I.D.: news.Bt8v8t.Cnw
Organization: University of Illinois at Urbana

Hi, 
The subject line just about says it all.  I saved the 'lezerella cheez'  
yeast 'cheese' recipe that was posted a week or two ago - now I can't find  
it!  Now that I have unpacked from moving I can actually cook again and I  
wanted to try the recipe.  Could someone please send me a copy?

Thank you very much!
Sharon Morrison
Newsgroups: rec.food.veg
From: rhcp@athena.mit.edu (chelle)
Subject: couscous
Organization: Massachusetts Institute of Technology
Date: Fri, 21 Aug 1992 17:18:44 GMT

Does anyone know about the fat and/or protein content in couscous.
I cook them with no oil or anything, just water...
I was wondering how good it is for me.

thanks in advance.
chelle


-- 
      ~~~~~~~~~~~~~~~~~~~ ~~~~~~~ ~~~~~~~~~~   ~ ~~~~~~~~~~~~~~~~~~~
Chelle Gentemann                
rhcp@athena.mit.edu
*********************** ************************************ *
Newsgroups: rec.food.veg
From: uad1214@dircon.co.uk (Peter Cox)
Subject: Re: Good veg. restaurants in San Diego, LA?
Date: Thu, 13 Aug 1992 18:01:57 GMT


"The Fig tree" cafe right on the seafront at Venice
does extra-ordinary scrambled tofu!  It's part of
their huge breakfast plate, sets you up for the day!

-- 
^^^^^^^^^^^^^^^^^^^^
Peter Cox
uad1214@dircon.co.uk
^^^^^^^^^^^^^^^^^^^^
Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: RECIPE: Tropical Rice Salad
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Fri, 21 Aug 1992 13:18:32 GMT

I begin to feel guilty about downloading recipes without posting
any.  This recipe comes from a British cookbook called Salads, but
I didn't take down all the publication information.

Rice Salad with Tropical Fruit 
 
1 1/2 cup (raw measure) basmati rice, cooked and cooled
1 star fruit (slice so star shape shows)
1 mango
1 small papaya
4 slices pineapple
2 oz seedless grapes
1/2 cup flaked almonds, toasted
 
for dressing:
juice of two lemons
3 tablespoons walnut oil
1/4 teaspoon ground cloves

Note: you can buy the almonds pre-sliced, and toast them in a pan on
the stove.  Watch them and stir them; they don't need any oil.  Toasting
the almonds is what makes this recipe so delicious.

Mix all ingredients together and chill.  


Ruth Abrams
From: tchrist@convex.COM (Tom Christiansen)
Newsgroups: rec.food.veg
Subject: Re: butter vs. margarine
Date: 21 Aug 92 00:27:48 GMT
Article-I.D.: news.1992Aug21.002748.23263
Reply-To: tchrist@convex.COM (Tom Christiansen)
Organization: Convex Computer Corporation, Colorado Springs, CO
Originator: tchrist@pixel.convex.com
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.

From the keyboard of sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya):
:You have just run into the American tendency to express fat content as the
:percentage of calories from fat

Would that it were so.  Since fat-by-weight is almost always lower than
fat-by-calories (usually due to water content), the damned lying
advertisers always select the deceptively low by-weight number.

So called low-fat milk, labelled 2% milk, is ~35% fat by calories, and
thus does not fall into the guideline that things labelled low-fat must
not contain more than 30% fat by calories.  Sometime they're going to get
caught.  It's only low-fat in that it's less than whole milk.

--tom

-- 
    Tom Christiansen      tchrist@convex.com      convex!tchrist
You all look like happy campers to me.  Happy campers you are, happy
campers you have been, and, as far as I am concerned, happy campers you
will always be.  --Dan Quayle to the American Samoans.
Newsgroups: rec.food.veg
From: JFRAWLEY@SUVM.SYR.EDU (Judy Thomas Frawley)
Subject: Re: RECIPE REQUESTS: Vegan Muffins and seitan
Organization: Syracuse University
Date: Wed, 12 Aug 92 13:45:46 EDT

In article <1992Aug10.144640.20472@bwdls61.bnr.ca>
marylou@bwdlh490.BNR.CA (MaryLou Rowe) writes:
 
>
>Hi. I'm looking for recipes for vegan muffins. Also, I would love some
>good seitan recipes (as in using it as opposed to making seitan itself).
>Please post if you 'ave any!!
     MaryLou Rowe
STUFF DELETED
 
I don't have any vegan muffin recipes handy, but I will look for them.
 
As far as seitan is concerned, I have used it once, very successfully,
in a stroganoff kind of thing.  I use dairy products, but I am quite
sure that soy milk can be substituted for the milk in a traditional
stroganoff recipe.  Serve it over whole wheat egg noodle
substitute and brocolli or other green veggie.
 
If I can remember, I will dig up that recipe.
It was posted here quite a while back.  It is basically regular
stroganoff that has been modified to be lacto/vegan.  It was
REALLY filling.  I suspect you could use seitan as a meat sub
on a shish kebab...I have not done it, but I have seen recipes
posted here for it as well....
 
Judy Frawley
 *********************************************************
  Judy Frawley, Client Services, 120 Hinds Hall, 443-3160
 *********************************************************
From: glenda@cbnews.cb.att.com (glenda.lynne.childress)
Newsgroups: rec.food.veg
Subject: Wool Sheep
Date: 21 Aug 92 14:00:55 GMT
Distribution: usa
Organization: AT&T


There are sheep raised exclussively for wool.  Four of them are living
a wonderful life on my farm.  I shear and spin my own wool and use it
to produce a limited number of garments.

Glenda
Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Tofu, fat and protein
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Distribution: usa
Date: Fri, 21 Aug 1992 13:12:24 GMT

responding to <170s77INN8o6@agate.berkeley.edu>

Hi Jon!

According to _The New Laurel's Kitchen_, a cookbook with a lot of 
documentation (published in 1986) tofu _is_ relatively high in 
fat.  In a chart on page 44, they list tofu as delivering 48%
of its calories from fat.   Pie, brownies and ice cream were
listed at 38% right below (I think just to be shocking.  
Eggs are 65% calories from fat.  Low fat milk is 30% calories 
from fat.  I hope that gives a good picture.  

According to a chart in the back of the book (pp.464) which I think
came from the USDA, a serving of tofu --that's 86 calories--
provides 5 grams of fat.  (You can read the rest of the chart
yourself, I would be surprised if you couldn't find this book.
The authors are Laurel Robertson, Carol Flinders and Brian
Ruppenthal; publisher, Ten Speed Press.)  

Keep in mind that tofu contains no cholesterol (because it is
vegetable food!)  and is also high in calcium.  It's higher
in calcium than its main ingredient, soybeans---I think because
the congealant used to make tofu is high in calcium.  (I used
to know what that stuff was called, when I made tofu in college,
but now I forget.)  For people who don't drink milk, tofu is 
a great food.  Especially for women, who need lots of calcium to
prevent osteoporosis.  

All in all, I would treat tofu as a substitute for meat or dairy in
the diet.  The new thinking on nutrition suggests that meat and dairy
products should be one of the smallest constituent parts of the 
diet, and so should tofu.  Most calories should come from
complex carbohydrates.  I don't think you need to worry about 
not getting enough protein for muscle building.  Robertson, 
et. al. note that protein defficiencies are very uncommon in the
U.S., even among the strictest vegans. (pp. 416)  The main
worry is for vulnerable groups like pregnant women, children
and older people, who might not get enough calories at all and might
therefore begin to burn protein.  

Hope this is helpful.  

Ruth Abrams
Newsgroups: rec.food.veg
From: 6175190@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: Re: butter vs. margarine
Organization: Lockheed Missiles & Space Company, Inc.
Date: Thu, 13 Aug 92 14:50:07 GMT

>In article <1992Aug11.192808.12186@athena.mit.edu> adrothst@athena.mit.edu (And
Butter
>seems to have less fat than margarine, but it does have some cholesterol.  But
>wouldn't the saturated fats in the margarine raise your serum cholesterol level
Have been reading this thread and this sentence has bothered me from the
beginning. This group as a whole probably doesn't need this caution and it
may not apply here but casual readers should make note as I believe there is
a common misunderstanding about labeling in this country (US).

Butter and margarine are generally 100% fat. Granted, of various types, but
the statement "Butter seems to have less fat than margarine..." could be
misunderstood. My 2$ worth. :-)
Newsgroups: rec.food.veg
From: jfrawley@rodan.acs.syr.edu (Judy Frawley)
Subject: Re: Veg burgers--is this as good as it gets?
Organization: Syracuse University, Syracuse, NY
Date: Wed, 12 Aug 92 10:33:37 EDT

In article <14132@mindlink.bc.ca> Greg_Dawson@mindlink.bc.ca (Greg Dawson) writes:
>Hi all,
>
>I see that no one has yet mentioned one of the best meatless burgers
>around...Yves Burger Burgers. This is from the company that makes very good
>veggie hot dogs and deli slices. The burger burgers are *not* the same product
>as their garden patties.
>
>Burger burgers taste great! They are not for veggie folks who do not like
>"meaty" veggie foods, however, as they do a pretty convincing job of imitating
>a charbroiled burger. They are moist and very tasty.
>
stuff deleted
>
>Shari Dawson

I second this!  I bought these to try on the recommendation of the
guy who runs my favorite natural foods store here in Syracuse, NY.
Ate them last night........yummy.

Serving suggestions:

Cut up some fresh mushroom, green/yellow/red/orange peppers (one kind
or a combination), and a flavorful onion (I cut mine in rings and
then cut the rings in half).  Crush a garlic clove and fry it in a
non-stick pan with just a bit of olive oil.  Then, discard if you
want (I think it's optional to discard, but I'm not a gourmet cook,
either:-)).  Add the peppers and onions and add a bit more oil if
you need to (I usually just toss in a splash of wine at this point;
aids in cooking and doesn't add too many calories).  After the
peppers and onions have cooked for just a few minutes (2 or 3), add
the sliced mushrooms and continue cooking until the mushrooms begin
to give up their liquid (you may need to add a little spray oil or
something when you put the mushrooms in to avoid burning).  

Then, add two Yves Burger burgers and cook until done.  Serve on
a hamburger bun with whatever fixin's you like.  I put on just
a bit of hot/sweet mustard and serve a salad and corn on the cob.

Yummy..........

Desert was sliced nectarines w/small scoop of cherry vanilla frozen
yogurt. (You can leave out the yogurt and add sliced strawberries
instead).

Judy Frawley