HDTenEightyP/NetNews huggingface dataset:
From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: Re: Veganism and impotence
Followup-To: rec.food.veg
Organization: NRL
Date: Fri, 22 Jan 1993 23:19:53 GMT

In article <agj3yr+@rpi.edu>, weavej@aix.rpi.edu (Jonathan Mark Weaver)
wrote:
> 
> 
> I heard that women who become vegan will eventually become impotent.
> While I believe this to be totally absurd, I don't have the sources to
> back me up on this. Can anyone shine some light on this subject (like
> maybe vegan women with children on the net)?
> 
> Thanx in advance.

OK, i know you meant infertile (but thanks for the laugh anyway!).
I suspect the only morsel of fact in this relates to the well-known
suppression of menses in women who have extremely low body fat --- usually
marathon runners and the like, but POSSIBLY some vegans on very low-fat
diets. No ovulation, no babies, right? But I seriously doubt that more than
a handful of vegans actually get to this stage, unless they're anorexic or
have other problems. If you need more authoritative info, I suggest you ask
someone else to do a medical-lit. search ("that's not my department, said
Werner von Braun..."). 

Judy Karpen                "pushing back the frontiers of science"
karpen@nrlfs1.nrl.navy.mil  Naval Research Lab, Washington, DC USA
Newsgroups: rec.food.veg
From: aoilman@pomona.claremont.edu
Subject: Taco Bell Inquiry
Organization: Pomona College
Date: 25 Jan 93 17:37:34 PST


Hi. I have not posted in a while but I have a quick question about Taco Bell
Burritos. Is there anyone out there who can tell me around how many calories
bean burritos have without the cheese? Since I am a vegan I'm kind of curious.
            
                                                         Amy
If you are in the L.A./Vegas area La Salsa is a pretty good fast food bet. The
prices are a little higher, but the vegetarian options more than make up for
it.
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: "MANLY" food ***
Date: 22 Jan 1993 21:27:15 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
NNTP-Posting-Host: starburst.umd.edu

sfjr@wam.umd.edu (Steve Russell) writes:

>I remember reading some feminst book awhile back stating your opinions
>and going deeper comparing our "meat culture" to the oppression of women.

The book is called _The Sexual Politics of Meat_ by Carol Adams.  One
interesting fact - 3 out of every 4 vegetarians are women.  

>Steve R

--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
From: Janet_Wilson@mindlink.bc.ca (Janet Wilson)
Subject: Re: "MANLY" food ***
Organization: MIND LINK! - British Columbia, Canada
Date: Sat, 23 Jan 1993 22:15:21 GMT

I read recently, I think in Prevention magazine that men do have different
food perceptions and cravings than do women. Med crave animal fat, women
crave carbos. (not sure of the source)
From: timi@mendel.berkeley.edu ( Tim Ikeda)
Newsgroups: rec.food.veg
Subject: Re: Nutrional Content of Mushrooms
Date: 27 Jan 1993 22:13:29 GMT
Organization: UCB - Plant Path. Dept.
NNTP-Posting-Host: mendel.berkeley.edu

From: Chuck Tomlinson <chuck@ssc.space.umn.edu>
>P.S. - having read the World Guide to veg. store/restaurants, the
>listings for Minneapolis/St. Paul are woefully inadequate. I'll see what
>I can do to help. For starters, the Co-op mentioned on Lyndale Ave. is
>called The Wedge.

Sorry for the topic divergence...
Mud Pie is another veg. restaurant frequently mentioned. 
   (Roughly in the vicinity of Calhoun Square and the Uptown Theater)

Cafe Brenda (I think) located in near downtown MPLS was also veg.
   I hope that  1) It's still in business and  2) I got the name right.

For what it's worth...

- Tim Ikeda
Newsgroups: rec.food.veg
From: don@helix.nih.gov (donald seto)
Subject: Re: Comments
Organization: National Institutes of Health, Bethesda
Date: Tue, 26 Jan 1993 22:24:12 GMT

In article <karpen-260193143718@shiva4175.nrl.navy.mil> karpen@nrlfs1.nrl.navy.mil (Judy Karpen) writes:
>generalization), most of the men I know are much LESS adventurous in eating
>habits --- mostly want to eat whatever they grew up on (usually boring meat
>& potatoes, in this country at least). Those men who cook, however, often
>grow out of that. So I'd say it's not an esthetic issue, just a control
>issue (isn't it always?) --- consistent with Jill's comment about "fear of
>the unknown". This netgroup is full of obvious exceptions, though, so maybe
>there's hope ... 

also, isn't there a financial aspect?  men typically (?) earn more than
women and can afford the meat associated products.  In college and
grad school, we (I) were "forced" to eat less meat and pre-processed foods;
now, it's more of a habit.
--
don@helix.nih.gov
301-402-0580   Bldg10/Rm8D14    NIDDK/NIH       Bethesda, MD  20892
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: pregnancy
Keywords: vegetarian
Date: 25 Jan 93 18:12:22 GMT
Organization: The Reality Liberation Front (pixels to the people!)

tccg0456@uxa.cso.uiuc.edu (Theresa C Conefrey) writes:
>I've been a vegetarian for about 10 years now and have only
>positive feelings about vegetarian food.
>My boyfriend`s mother, who is a nutritionist, claims that
>you can`t have a healthy pregancy if you don't eat meat.
>Does anyone know of any good sources of info to refute this.

     Try _Pregnancy, Children, and the Vegan Diet_ by Micheal Klaper. I
also recommend Dr. Klaper's _Vegan Nutrition: Pure and Simple_.

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
                     Keep your values off my family.
      "It's not by amusing oneself that one learns."
       -- Anatole France
      "It's only by amusing oneself that one can learn."
       -- Edward Kasner and James R. Newman
From: betsys@cs.umb.edu (Elizabeth Schwartz)
Newsgroups: rec.food.veg
Subject: Re: Wooden cutting boards - dangerous?
Date: 23 Jan 93 23:27:02 GMT
	<1993Jan22.214541.10635@sol.ctr.columbia.edu>
Organization: University of Massachusetts at Boston

If you let wooden spoons, or bowls, or boards sit and soak, they will
lose their finish and start to splinter and rot. I don't know how
clean they would get with HOT water and soap. I'd imagine that if they
were left to soak in dirty water, then washed not-too-thoroughly, you
would have a problem.
  Ask your grandmother <grin>
--
System Administrator                  Internet: betsys@cs.umb.edu
MACS Dept, UMass/Boston               Phone   : 617-287-6448
100 Morrissey Blvd                    Staccato signals
Boston, MA 02125-3393                      of constant information....
From: deatz@gandalf.rutgers.edu (Gregory H Deatz)
Newsgroups: rec.food.veg
Subject: Re: Soy Milk
Date: 28 Jan 93 05:39:14 GMT
Distribution: na
Organization: Rutgers Univ., New Brunswick, N.J.

jspence@cmptrc.lonestar.org (John Spence) writes:

>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%.
>-- 

I don't know how to make dry soy milk taste better, never tried. I've never
tried store bought soy milk either. BUT, I have made it before, and it was
pretty easy, although time consuming. I would imagine that bulk soy beans
are much cheaper than prepared soy milk.

Soak the beans in cold water for about eight hours, until you can squeeze the
bean so that when it splits in half, each half is flat on the inside and the
coloring is even throughout the bean. I guess about 2 quarts of water to
a pound of beans, but I have never measured anything.

Then throw everything in the blender until it is very well pureed.

Then put it on the stove, and boil it lightly for about 15-20 minutes.

Then pour it through a cheese cloth or clean hand towel into another container.

The stuff on bottom is the milk, and the stuff on top is okara (i.e.,
okara tempeh, okara burgers, etc.....). Just make sure you squeeze most of
the juice out of the okara.

By the way, I find that the okara is much more fun to work with than soy
milk, but I found I wasn't that fond of the milk. Although okara granola
made with honey and vanilla used as a topping over fruit with honey and
soy milk is quite the delicious "breakfast" food.

Hope this helps.
From: chuck@ssc.space.umn.edu (Chuck Tomlinson)
Newsgroups: rec.food.veg
Subject: PLEASE E-MAIL ME AGAIN!!
Date: 27 Jan 93 21:53:25 GMT
Organization: Space Science Graphics/U of M
X-Xxmessage-Id: <A78C623A86018312@sheplabs08.space.umn.edu>
X-Xxdate: Wed, 27 Jan 93 14:00:58 GMT
X-Useragent: Nuntius v1.1.1d12

Somebody really nice e-mailed me with the perfect information I was
looking for and then my computer had a disk error and I lost the message!!

Whoever you were, please mail me again!

Thanks!

chuck
Newsgroups: rec.food.veg
From: young@clpd.kodak.com (Rich Young)
Subject: Re: Children begining vegetarians 
Originator: young@sasquatch
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Distribution: na
Date: Thu, 21 Jan 93 21:41:32 GMT

In article <1993Jan21.171816.10520@cbnewsl.cb.att.com> jlacey@cbnewsl.cb.att.com (james.w.lacey) writes:
>In article <1993Jan18.015110.9179@ultb.isc.rit.edu> mjs4709@ultb.isc.rit.edu (M.J. Solomon) writes:
>>
>>[...] Do children need to have meat protein for their growing bodies or could
>>other things be sustituted without indangering their growth.
>>...
>
>In a word, no:  meat is not required.  The protein available from meat is 
>also available from vegetarian food.  There is no unique "meat protein" 
>that is required for human health.

	In general, I would agree with this, with the caveat that a vege-
	tarian, and especially vegan, diet is not generally recommended for
	children under the age of two years, in part  because of the
	difficulty of supplying sufficient calories to someone with a very
	rapid growth rate and a very small stomach.  There are other, more
	technical reasons that I've heard as well (but I don't remember
	enough about them to risk faulty public recollection).


-Rich Young (These are not Kodak's opinions.)
From: flatau@cs.utexas.edu (Arthur Flatau)
Newsgroups: rec.food.veg
Subject: Re: Children... Milk is good food!
Date: 22 Jan 1993 11:07:33 -0600
Organization: CS Dept, University of Texas at Austin
NNTP-Posting-Host: im4u.cs.utexas.edu

In article <C189J3.DE6@world.std.com> levin@world.std.com (Levin F Magruder) writes:
>>Older children and adults benefit from a low fat diet, but young children
>>(under 2) do NOT.
>
I am not a nutritionist, just a parent.  Children under 2 at least
need a signficant amount of fat in the diet.

>"Milk is good food (if you're a calf and want to gain 500 pounds
>this year)."

Milk is good food, you are just thinking of the wrong species.  The
best food for children under 6 months is breast milk, and they should
if possible continue getting breast milk at least until 1 year if not
beyond.  I am surprised that I have not seen anyone mention this.

Art



Newsgroups: rec.food.veg
From: sfjr@wam.umd.edu (Steve Russell)
Subject: Re: "MANLY" food ***
Organization: University of Maryland, College Park
Date: Sat, 23 Jan 1993 00:11:35 GMT

In article <1jq1viINNnic@hp-col.col.hp.com> kathy@col.hp.com (Kathy Lankford) writes:
>I just moved from California to the midwest, where I was
>a bit surprised to find that there's still a lot of 
>"men are men and women are women" attitude.  I was further
>interested to note that men show their membership in the
>male group and try to "one-up" each other by eating large
>amounts of extremely raw beef.  I'm not keen on being
>thought a lesser human being, but stuffing my face with
>raw beef is one thing I won't do to prove my equality!
>

You can give a sympathetic smile to these people decades from now when
you go outside to play with your grandchildren because you are ABLE to
while they wait in nursing home for someone to help them to the lavoratory.

Steve R

Newsgroups: rec.food.veg
From: boutell@isis.cshl.org (Tom Boutell)
Subject: Non-Animal B12 Sources?
Organization: Cold Spring Harbor Labs
Date: Wed, 27 Jan 1993 15:55:19 GMT

Can anyone confirm a non-animal source for vitamin B12? I've asked in the
past, but I've never heard of one.

-T

(Please respond by email, I'll summarize if there's interest)

-- 
Tom Boutell, boutell@cshl.org

Clausthaler is the best non - alcoholic beer in the known universe.
From: exusag@exu.ericsson.se (Serena Gilbert,cs,x0364)
Newsgroups: rec.food.veg
Subject: Question and Brownie Recipe Wanted
Date: 22 Jan 93 22:37:15 GMT
Reply-To: exusag@exu.ericsson.se
Organization: Ericsson Network Systems, Inc.
X-Disclaimer: This article was posted by a user at Ericsson.
              Any opinions expressed are strictly those of the
              user and not necessarily those of Ericsson.

Okay last week I sent my husband to the "Whole Foods Grocery Story"
to pick up some Setian (SP)/ Gluten.  I told him to look in the
Oriental section, but he couldn't find it.  Where should I look
(I plan to go next week).

Also egg free brownie recipe wanted.  (Cake recipes too)

-Serena
From: 92brown@gw.wmich.edu
Newsgroups: rec.food.veg
Subject: non animal enzyme cleaner?!
Date: 26 Jan 93 17:44:42 EST
Organization: Western Michigan University

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!!

-- 
//////////////////////////////////////////////////////////
/  Sean Brown                       "The Eyes of GO      /
/  Western Michigan University      are Watching You"    /
/  92BROWN@GW.WMICH.EDU                                  /
////////////////////////////////////////////////////////// 
Newsgroups: rec.food.veg
From: jle37069@uxa.cso.uiuc.edu (Nevoieur the Hunted)
Subject: Re: Vegetarian Food at Walt Disney World
Organization: University of Illinois at Urbana
Date: Fri, 22 Jan 1993 09:21:51 GMT

mross@crowe.seas.ucla.edu (Mark J. Ross) writes:

>In article <1993Jan14.100758.13348@news.cs.brandeis.edu> cano@binah.cc.brandeis.edu complains:
>>oh don't go to that Mexican pavillion at Epcot.  It was the most horrendous
>>meal I had the entire time I was there.  I'm talking about that one on the 
>>street.  I don't know how the food is inside at the sit-down place.

>The food at the indoor restaurant (by the boat ride) is good.

>I will admit that the food all over WDW is overpriced.  But so is
>the food in any other park.  Isn't it natural for commodities to be
>overpriced in a limited access area?  At least there is no surcharge
>for food on Tom Sawyer's Island.

Yes the food is seriously over priced.  
 I worked there this summer and I would hate to actually have to eat in the park.  When my family went we bought 2 double burgers for 4 people. (sigh)
 

>Mark (who's still waiting for the Indiana Jones ride at Disneyland
>      agreed upon by Eisner and Lucas during the televised
>      opening of the Disney/MGM Studios)
>********************************************************************

>Did I tell you that I'm going backstage at WDW February 18?
>  Or that I'm getting into WDW's MK an hour early for 3 days?

Backstage is fun, but don't be disillusioned by what you see.  Remember, Disney IS a business and their business is fantasy.  My supervisor advised one guest that if she wanted to become a cast member not to apply to the Parks but to work in a resort.  That way she would still work for Disney and not lose the magic.



>Is this .sig actually stretching, or is it your imagination?
>And consider this dismaying observation...
>This .sig has no windows and no doors.
Newsgroups: rec.food.veg
From: mwalker@taimyr.Colorado.EDU (Marilyn Walker)
Subject: Re: Vegan Sweedish meetballs
Keywords: ideas anyone?
Organization: University of Colorado at Boulder
Date: Wed, 27 Jan 1993 20:25:15 GMT

In article <147269@lll-winken.LLNL.GOV> lisa@zeppelin.llnl.gov (Lisa Corsetti) writes:
>Hi!
>
>Next month, I'm going to a veg potluck dinner where everyone must bring
>an appetizer dish.  So, after some brainstorming, I have come up with
>the idea to make Sweedish meatballs.  For the "meatbals" I'm going to
>use the lentil-walnut burger recipe in the revised Moosewood cookbook.
>However, I need some ideas for a vegan sauce.  My thoughts are to maybe
>fry the meatballs in soy margarine and mix the pan drippings with soy
>milk and use some sort of thickener like cornstarch.  How does that sound?
>Then I can put it all in a fondu bowl and serve it like that.  Anyone
>have any better ideas for a sauce?
>                                               Thanks!
>                                               Lisa
>
That ought to work.  Flour makes a better thickener for gravies - cornstarch,
in my opinion, produces a pretty gluey substance.  Also, I would add tamari
and nutritional yeast for flavor.

Marilyn

Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: References for Vegan/Vegetarian invironment
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Thu, 21 Jan 1993 23:22:41 GMT


    Before I list a few book, permit me to make one observations.

    Vegetarian ecology is actually a recent concept and there is
of yet not much that is exclusively devoted to this important
topic.  Older books on ecology, however, do sometimes mention in
passing the advantages of a vegetarian economy.  For example,
food geographer Georg Borgstrom in some of his books  (e.g.,
HARVESTING THE EARTH, 1973; see also FOOD AND THE PEOPLE DILEMMA)
tells us that 80% of the total water requirements for the average
daily food intake in the U.S. goes for animal products (meat,
milk, etc.) and only 9% for plant food products.  To take one
another example, Francis Lappe in her book, DIET FOR A SMALL
PLANET discusses briefly some of the ecological advantages of a
plant based food economy and cites authorities, like for example,
professors David and Marcia Pimentel (e.g., see their book, FOOD
AND NATURAL RESOURCES, 1989,  Academic Press) who have documented
that producing a pound of beef protein often requires up to
fifteen times more water than producing an equivalent amount of
plant protein.

    So you can see that some very interesting facts and
relationships are out there, but they are scattered in various
sources.  Of late some books are appearing that more directly
address this topic and do provide a compilation of some of these
interesting facts.   I would recommend, in order of preference,
the follow sourcebooks:

    Keith Akers (1989).  "A Vegetarian Sourcebook"

    Jeremy Rifkin,  "Beyond Beef: The Rise and Fall of the Cattle
        Culture" 1992.

    Jeremy Rifkin, ed., _The Green Lifestyle Handbook_ (New York,
        NY: Henry Holt and Co., 1990), 33-42.

    Robbins, John (1987).  DIET FOR A NEW AMERICA.

    Jon Wynne-Tyson  FOOD FOR A FUTURE.


With respect to Keith Akers book, which I think is a good place
to start, you may find that this book is not commonly carried in
your mainstream bookstores, hence you may have to order a copy,
or simply write to:
               Vegetarian Press
               P.O.  Box 61273
               Denver, Colorado 80206
               U.S.A.
     It is only $10.00 U.S.

I hope this helps,
                                    Cheers,
                                       ted
From: therese@garnet.berkeley.edu ()
Newsgroups: rec.food.veg
Subject: Hot Baba Ghanoush with Pasta
Date: 22 Jan 1993 20:34:14 GMT
Organization: University of California, Berkeley
Distribution: usa
NNTP-Posting-Host: garnet.berkeley.edu

Someone was asking for non-tomato-based pasta sauces.  I tried this one
last night and loved it, but it was too weird for my husband.  Make it in
advance to let the flavors blend.

Hot Baba Ghanoush with Pasta
   adapted from _The_Best_125_Meatless_Pasta_Dishes_ 
		Toomay and Geiskopfhadler

1 large eggplant
1/2 cup lowfat yogurt
2 Tbls. tahini
1/4 cup dry sherry
1/4 cup lemon juice
3 cloves garlic, minced
1 Tbls. olive oil
1/2 tsp. salt
1/8 - 1/4 tsp. cayenne, to taste
Fresh parsley for garnish, 1/4 cup
1 pound dry pasta - spirals or wide ribbons are recommended

Preheat oven to 400 degrees.  Cut the eggplant in half, and place cut side
down on lightly oiled baking sheet.  Pierce with fork several times, then
bake for 40 minutes, until really soft and collapsing.  When it has cooled,
scoop out the insides and puree everything except the parsley  and pasta in
a food processor or blender.  Let sit awhile to flavors can blend.  

Bring several quarts of water to a boil and cook pasta al dente.  While
pasta is cooking, gently heat the sauce.   Drain the pasta and mix with
the sauce.  Garnish with fresh parsley (you can also put parmesan on this,
it sounds really weird but is good - it's also good without it!).  Serves
4 big pasta fans, or 6 pasta wimps.

Enjoy!

Therese
From: mdcolby@OCTAVO
Newsgroups: rec.food.veg
Subject: Re: pasta makers [and sauce query]
Date: 25 Jan 93 00:23:53 GMT
Reply-To: mdcolby@OCTAVO
Distribution: na

I know the request was for a vegan pasta sauce and this isn't, but
you can omit the parmesan cheese.  I don't know if anything would make
a good vegan substitute for it.  For lactos, however, this is a great
pasta sauce as is.

Pesto
------
1 cup packed snipped fresh basil -- it's gotta be fresh
1/2 cup snipped parsley
1/2 cup grated parmesan or romano cheese (2 oz.)
1/4 cup pine nuts
1 or 2 cloves garlic, quartered
1/3 cup olive oil

Put basil, parsley, cheese, nuts, garlic and 1/4 teaspoon salt in a
food processor bowl.  Cover and process with several on and off pulses
until a paste forms.
Process on slow and slowly pour in the oil, processing until it reaches
a consistency of soft butter.  Refrigerate of freeze if not using
immediately.  Use about 1/3 cup of pesto to 6 ounces of pasta.

Michael Colby
mdcolby@octavo.ucdavis.edu
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: Chick Peas (Garbanzos) Croquettes
Date: 24 Jan 93 16:31:05 GMT
Organization: Carnegie Mellon Computer Club

CHICK PEA CROQUETTES

1 1/2 cups cooked chick peas, coarsely blended
2 1/2 cups cooked brown rice
2 slices of whole wheat bread soaked in:
1/4 cup garbanzo (chick pea) cooking water
2 Tablespoons peanut butter
1/2 cup chopped walnuts
1/4 cup onion, finely minced
1 teaspoon sea salt
2 Tablespoons vegetable oil
1/2 teaspoon each:  dried parsley, poultry seasoning, celery seed
bread crumbs

Mix together all ingredients (except bread crumbs).  Form into
croquettes or patties.  Roll in bread crumbs and sprinkle with
oil.  Place in baking dish and bake at 375 degrees farenheight
for 45 minutes or until brown.  Serve with gravy (recipe for
brown gravy in next file).
Newsgroups: rec.food.veg
From: ph@pencom.com (Patrick Hester)
Subject: Re: Manly Food
Reply-To: ph@pencom.com
Organization: Pencom Systems Incorporated
Date: Tue, 26 Jan 1993 21:43:30 GMT

In article <1993Jan23.000651.2004@wam.umd.edu> sfjr@wam.umd.edu (Steve  
Russell) writes:
> 5.  Impotentence?  Arteriolschelosis cuts back on circulation to the  
genitals
>     that is why many "manly" meat eaters find hobbies when they hit  
their
>     forties instead of spending more time with their wives.  Men in
>     countries with mostly vegan diets father children way past this age.
> 
> 6.  Decreased Fertility?  Vegetarians have higher sperm counts. Eating
>     the cows fed pesticide treated crops gives you a higher  
concentration
>     of these sperm killers.

DAMN!

I best get back to the carnivorous diet before something nasty happens!!
(like another rugrat)

;^)


   "Whatever that carrot has in store for
    us, we're getting out of here NOW"
      - Professor John Robinson

--
Patrick Hester   ph@pencom.com   (212) 513-7777   NeXT Mail OK   =8(\/\)
Xref: sparky rec.food.veg:12597 misc.health.alternative:721 sci.med.nutrition:2038