HDTenEightyP/NetNews huggingface dataset:
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Newsgroups: sci.med.nutrition
Subject: Re: If I'm not fat, should I worry about eating fat?
Date: 12 Jan 93 02:38:03 GMT
Organization: UTCS Campus Access

In article <nomi.726789589@cgl.ucsf.edu> nomi@cgl.ucsf.edu (Nomi L. Harris) writes:
# Short version:
# If I'm healthy, normal weight (5'2", 108 lbs), and have low cholesterol
# (about 120--sorry, I don't know the breakdown of HDL/LDL), and eat a
# balanced diet including lots of grains, vegetables, and fruits, should I
# still worry about my fat intake?
# 
# Longer version:
# I would guess that my fat intake is lower than the typical fast-food-loving
# American's, but probably higher than that of really health-conscious
# people.
# ... 
# I am reasonably healthy, exercise fairly regularly (about 3 times a week),
# and have no desire to lose weight.  Should I feel guilty about enjoying a
# few pats of butter with my dinner?  Are there any long-term health risks
# that may not be evident at the moment, but will cause me trouble in years
# to come (I'm currently 27)?

Nomi, I believe that you should continue to worry about what you eat, and,
as part of that, keep your fat intake low.  You also need to watch for
calcium (as a female), iron and other things.  Concentrating of fat alone
is not the right approach.

But should you watch fat and salt?  Look around you today.  Look at people
with a critical eye.  Judge for yourself.  Are they fit, or fat?  Here in
Toronto, 9 out of 10 people I see over 40 are fat.  Why?  Because of their
diet.  I know listening to this sort of thing can be tedious, but the
habits you cultivate between now and age 35 will take you through the
later years.  It's such hard work to change your lifestyle once it has
deteriorated -- don't let it go in the first place!  You will reap the
benefits, or troubles as you lay down the foundations now.  Your either
going to worry about osteoporosis, heart disease and bowel cancers later,
or keep your body about the same as it is now (this is more or less a figure
of speach, since I can't possibly know what your state of health is -- but I
hope you get the meaning).

The trouble with today's food is that it is designed to be addictive.  Fat
is one additive that adds flavour, but becomes an acquired taste.  It becomes
very difficult to break the habit.  For example, now I cannot imagine eating
my steamed veggies *with* anything other than fat-free dressings or wonderful
vinegars.  It was a rocky road to reach that stage though.  If you can't
imagine veggies without salty butter, how about potatoes?  There's a good
chance you'll develop a taste for other fatty foods without realizing you're
craving the fat along with other things.

So, yah, watch what you eat.  Easier said than done, that's why ya gotta
pay attention.

Regards,
Tom
Newsgroups: sci.med.nutrition
From: silver@fraser.sfu.ca (Craig Silver)
Subject: Q: Anti-inflamitory in natural foods??
Keywords: Q: Anti-inflamitory natural foods
Organization: Simon Fraser University, Burnaby, B.C., Canada
Distribution: na
Date: Tue, 5 Jan 1993 07:10:27 GMT

Are there any natural foods that are/have anti-inflamitories
(sp)?  If so, what are some?
-- 

----------------------------------------------------------------------
Craig Silver	           Computer Science at Simon Fraser University
silver@sfu.ca (Internet)   Burnaby, B.C., Canada
Newsgroups: sci.med.nutrition
From: mrl@nerus.pfc.mit.edu
Subject: Beta-carotene absorption question.
Organization: MIT PLASMA FUSION CENTER
Date: Mon, 11 Jan 1993 00:29:17 GMT

I'm looking for info on what factors and disorders would prevent conversion of
beta-carotene to vitamin A.  I've read that diabetes and hypothyrodism are 2
such situtations.  Are there others?  What factors influence it?  For example,
I am gluten intolerant.  Would it be likely that I might have absorption
problems?  A friend of mine does have Hashimoto's Thyroiditis.  Would he have a
problem?  I notice he often gets bronchitis, and I've read several books that
recommend vitamin A for that, and I wonder if it's just a coincidence or not
that he has both these problems.  Thanks.

Mark London
MRL@NERUS.PFC.MIT.EDU
From: bmdelane@quads.uchicago.edu (brian manning delaney)
Newsgroups: sci.med.nutrition
Subject: Re: Vitamin E Preparations and Estrogen
Date: 10 Jan 93 16:05:35 GMT
Reply-To: bmdelane@midway.uchicago.edu
Organization: University of Chicago

In article <1993Jan8.183148.25501@spdcc.com> dyer@spdcc.com (Steve
Dyer) writes:

 >In article <1993Jan8.162020.20938@midway.uchicago.edu>
 bmdelane@midway.uchicago.edu writes:

  >> I have heard that many vitamin E preparations have estrogen in
  them. 

  >>Does anyone know if this is
  B.S., and if not, whether or not the

  >>amount of estrogen is significant?

 > >Wherever did you hear that?

 > >-- >Steve Dyer
 >dyer@ursa-major.spdcc.com aka
 {ima,harvard,rayssd,linus,m2c}!spdcc!dyer

This idea is in general circulation among the vitamin-chomping
Californians I have known. I'm not sure where it got started, but one
place where the notion is actually printed is in Roy Walford's book,
_Maximum Life Span_ (1983?). I don't have the book so I don't know exactly
where he says this, but I'm pretty sure it's in a chapter called
"State of the Art Life Span Extension," or something similar, where he
talks about what vitamins and nutrients he takes.

But I don't recall Walford citing anything proving this.

-Brian
From: kennyl@Sun.COM (Kenny Lopez - Silicon Valley EDA District Sales Rep)
Newsgroups: sci.med.nutrition
Subject: Insulin
Date: 8 Jan 93 02:19:39 GMT
Reply-To: kennyl@Sun.COM (Kenny Lopez - Silicon Valley EDA District Sales Rep)
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: bonehead1.west.sun.com

How is insulin related to the production of fat in
the human body?

I recently read an article where the author stated
he ate 5 to 6 small meals a day to prevent insulin
spikes which also prevented him from getting fat.

Thanks,

Kenny
Newsgroups: sci.med.nutrition
From: jil@uts.uucp (Jamie Lubin)
Subject: Re: Vitamin E Preparations and Estrogen
Organization: Bellcore, Piscataway, NJ
Date: Fri, 8 Jan 93 18:51:18 GMT

In article <1993Jan8.183148.25501@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>In article <1993Jan8.162020.20938@midway.uchicago.edu> bmdelane@midway.uchicago.edu writes:
>>  I have heard that many vitamin E preparations have estrogen in them.
>>Does anyone know if this is B.S., and if not, whether or not the
>>amount of estrogen is significant?
>
>Wherever did you hear that?

Don't remember hearing that either, but do remember reading something about
replacing estrogen therapy with vitamin E therapy for menopausal women.
Newsgroups: sci.med.nutrition
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: salt (of various kinds)
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Tue, 12 Jan 1993 14:52:08 GMT

In article <1993Jan12.081943.20655@qualcomm.com> antonio@qualcomm.com (Franklin Antonio) writes:
>   Is substitution of potassium chloride for sodium chloride in the
>   diet an action that is backed by research, consensus, etc? ...
>   In other words, is this rational?

Potassium chloride generally tastes awful, so it isn't all that successful
as a salt substitute.  Sodium and potassium are the two primary ions
involved in salt and water balance by the kidney.

>   Health professionals of one kind or another have been bombarding
>   us with the message that we should lower our sodium intake for
>   years... I think most people have got the message.  I've heard
>   darn little about potassium intake tho.  What are the effects of
>   consuming a significant amount of potassium chloride?  (ie an
>   amount similar to the amount of sodium chloride that typical
>   americans consume)

Potassium in high doses can be quite toxic, although this is unlikely in
anyone with normal kidney function.  Sodium and potassium are complementary
ions, yin and yang; your body secretes a hormone, aldosterone, which tends
to cause sodium retention and potassium excretion.  The recommended daily
intakes of sodium and potassium are similar; it's just that people tend to
add more sodium to their diet than they need.  That's not going to happen
with potassium, because it's so unpalatable when used as salt.

Potassium intake tends to be correlated negatively with the incidence of
hypertension, though it's no guarantee of avoiding the problem.  Most people
could increase their intake of potassium slightly without any problem.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: mazur@bluefin.camb.inmet.com (Beth Mazur)
Subject: Re: LDL Reduction via Grapes
Organization: Intermetrics, Inc.
Date: Fri, 8 Jan 1993 20:17:49 GMT

In article <C0Ju0E.DL9@ibmpcug.co.uk> object@ibmpcug.co.uk (Ken Tough) writes:
>In article <searsk-030193062304@3.7.192.190> 
>searsk@med.ge.com (Kevin D. Sears) writes:
>>A short time ago, someone posted a comment that the key ingredient to lower
>>LDL was in the grape skin; therefore, grape juice was even a better product
>>than grape-based wines.
>
>Aha!  I hadn't heard this.  Is this why red wine (wine made with skins of
>grapes included in fermentation) is meant to be beneficial to your health,
>while such claims aren't made about white wine?
>
The chemical is resveratrol and it is primarily found in red wines,
some white wines (e.g., chardonnays grown in colder climates such as
New York), and now some grape juice.

However, there is currently no way of knowing how much resveratrol you 
are ingesting if you drink a particular product, and even if there 
were, there is no clear guidelines for how much one should drink.

Beth Mazur                   "...life is more than a vision.  The sweetest
mazur@inmet.inmet.com         part is acting after making a decision."
...!uunet!inmet!mazur                                  -- The Indigo Girls
Newsgroups: sci.med.nutrition
From: young@clpd.kodak.com (Rich Young)
Subject: Re: Q: Anti-inflamitory in natural foods??
Originator: young@sasquatch
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Distribution: na
Date: Tue, 5 Jan 93 17:26:23 GMT

In article <1993Jan5.142602.21099@pixel.kodak.com> young@clpd.kodak.com writes:
>
>In article <silver.726217827@sfu.ca> silver@fraser.sfu.ca (Craig Silver) writes:
>>
>>Are there any natural foods that are/have anti-inflamitories
>>(sp)?  If so, what are some?
>
>	Maybe not technically a "food," but aspirin (actually a Bayer
>	trademark for acetylsalicylic acid), was first isolated from
>	plants...willow bark, I think.

   It's been pointed out to me, correctly, that the word "aspirin" is no
   longer a trademark of Bayer.  I did not mean to imply that it was, but I
   was definitely not clear about this point.  "Aspirin" WAS a trademark
   of Bayer (a German company) which was forfeited as part of war reparations
   at the end of WW II.  (So was the Ektachrome film process, by the way, but
   not the "Ektachrome" name; the Kodachrome process was developed in the
   U.S., however.)

   The name was derived from a combination of the "A" from "acetyl-" and the
   "spir-" from spiraeic acid, the former name of salicylic acid, which, in
   turn, is derived from the Genus name, Spiraea, in which the acid is found
   naturally.

   Yes.  I _did_ go and look it up.   :^)


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: puc@stars.gsfc.nasa.gov (Bernard Puc)
Subject: computer diet program
News-Software: VAX/VMS VNEWS 1.4-b1  
Organization: NASA/GSFC-Laboratory for Astronomy and Solar Physics
Date: Fri, 8 Jan 1993 19:56:00 GMT

	I'm wondering if anyone has any knowledge of software
for a PC which analyzes what foods you eat and outputs nutritional
data such as total calories, % fat, vitamins, etc.
	Any info would be appreciated!

-Bernard
From: pburch@roc.mbcr.bcm.tmc.edu (Paula Burch)
Newsgroups: sci.med.nutrition
Subject: Re: Q: Anti-inflamitory in natural foods??
Date: 7 Jan 1993 21:19:39 GMT
Organization: Baylor College of Medicine, Houston, Tx
Distribution: na
NNTP-Posting-Host: roc.mbcr.bcm.tmc.edu
Keywords: Q: Anti-inflamitory natural foods
Originator: pburch@roc.mbcr.bcm.tmc.edu


In article <silver.726217827@sfu.ca>, silver@fraser.sfu.ca (Craig Silver) writes:
> Are there any natural foods that are/have anti-inflamitories
> (sp)?  If so, what are some?

Absolutely. Fish contains an anti-inflammatory agent. Eating lots of cold-
water fatty fish (or isolated fish oil) results in a different profile of 
fatty acids within an individual than does eating lots of vegetable oil. 
The fatty acids found in fish are not good precursors for chemicals that 
mediate inflammation in the body, so overdoing fish oil in ones diet has 
much the same effect as taking aspirin does.

Fish oil may be helpful in diseases that involve inflammation, such as 
rheumatoid arthritis. However, using it in this fashion is probably no 
safer than taking large doses of anti-inflammatories. If you want to try 
it, you'd better do it under a doctor's care. Side effects can occur and 
may not be benign.

The fish oil craze of a few years ago was pretty silly. Sure, those Inuits
have low rates of heart attacks, but they also have equally bad problems
of their own (such as a high rate of hemorrhagic stroke). Eating fish 
oil will just trade one set of problems for another.

The big study showing that taking aspirin prevents heart attacks was similarly
overhyped. Looking (in Science) at the results of original study, I saw that 
sure, the physicians taking aspirin had fewer heart attacks than the ones on 
placebo. What nobody ever seemed to notice was that the death rate was not 
any lower among the aspirin-takers. So what if you have a lower risk of heart 
attack, if your risk of death stays the same? 

That said, lowering your overall intake of fat will probably reduce your
tendency toward inflammation--speaking as a biochemist here, not a medical
doctor--and will probably lower your risk of other problems such as cancer 
and heart disease, as well. It's better to think in terms of "what foods that 
are otherwise bad increase inflammation", not "what foods can I add to my diet
to reduce inflammation." In my personal opinion, lowering the fat content
of your diet from 40% of calories to 30% is entirely inadequate; I base
this on the results of epidemiological studies which seem to show that
diets with levels of 10 or 20% are healthier overall.

Paula Burch
pburch@bcm.tmc.edu
Newsgroups: sci.med.nutrition
From: revesz@msc.cornell.edu (Peter Revesz)
Subject: True Vegeterian - is it OK?
Organization: Cornell-Materials-Science-Center
Distribution: sci.med.nutrition
Date: Fri, 8 Jan 1993 15:04:57 GMT


Question of hard-core Vegeterian:

Is it possible to have a ballanced, healthy diet
if someone does not eat meat, fish, eggs, milk AT ALL?

Thank you for the advice.

    <<Peter>>

     revesz@msc.cornell.edu 
Newsgroups: sci.med.nutrition
From: young@clpd.kodak.com (Rich Young)
Subject: Re: True Vegeterian - is it OK?
Originator: young@sasquatch
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Distribution: sci.med.nutrition
Date: Fri, 8 Jan 93 23:10:05 GMT

In article <1993Jan8.150457.10778@msc.cornell.edu> revesz@msc.cornell.edu (Peter Revesz) writes:
>
>Question of hard-core Vegeterian:
>
>Is it possible to have a ballanced, healthy diet
>if someone does not eat meat, fish, eggs, milk AT ALL?

	Yes.  Eat enough calories from varied foods, and consider taking
	a B12 supplement every month or so with a meal.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: mrl@nerus.pfc.mit.edu
Subject: RE: Q: Anti-inflamitory in natural foods??
Organization: MIT PLASMA FUSION CENTER
Date: Wed, 6 Jan 1993 02:10:02 GMT

In a previous article, silver@fraser.sfu.ca (Craig Silver) wrote:
>Are there any natural foods that are/have anti-inflamitories
>(sp)?  If so, what are some?
>-- 
> 
>----------------------------------------------------------------------
>Craig Silver	           Computer Science at Simon Fraser University
>silver@sfu.ca (Internet)   Burnaby, B.C., Canada

My doctor recommends bioflavinoids in combination with Vit. C.  However, I
doubt you could eat enough of foods that contain it to get enough of them
without taking supplements. 

Mark London
MRL@NERUS.PFC.MIT.EDU
Organization: Doctoral student, Biology, Carnegie Mellon, Pittsburgh, PA
Newsgroups: sci.med.nutrition
Date: Tue, 12 Jan 1993 11:45:23 -0500 
From: Thomas Oligino <to0b+@andrew.cmu.edu>
Subject: Nutrition Book

   Can someone suggest a good nutrition book. The huge number of these
books at the book store leaves me a little wary. If you have any
suggestions I would like to hear from you
                                

Tom Oligino
Dept of Biological sciences
Carneige Mellon University

Newsgroups: sci.med.nutrition
From: michael@resonex.com (Michael Bryan)
Subject: Re: Vitamin D (was Re: True Vegeterian - is it OK?)
Organization: Resonex Inc., Sunnyvale CA
Distribution: sci.med.nutrition
Date: Mon, 11 Jan 1993 12:08:33 GMT

In article <1993Jan10.212607.24575@pixel.kodak.com> young@clpd.kodak.com writes:
>	Rickets is a vitamin D deficiency disease that MAY BE TRIGGERED
>	by a lack of solar ultraviolet radiation.  If rickets were a
>	deficiency of solar UV radiation, then only solar UV radiation,
>	or an analog, would cure it...which is clearly not the case.

I think Ted's point was that originally, humans got adequate vitamin D
from solar UV.  However, with the changing environment, it became
necessary to provide dietary supplements to make up for the decrease
in received UV.  As such, you are both right.  There are dietary
solutions to the problem, and non-dietary solutions.  The original
need for this dietary supplement, however, was not caused by a change
in or removal of dietary nutrients, but in environmental changes which
caused many people to be less able to produce vitamin D themselves.

Personally, if my body is built to generate adequate supplies of
vitamin D, I'd much rather do it that way.  The use of vitamin D
as a food supplement in place of adequate UV exposure is somewhat
akin to the addition of various nutrients to compensate for the
loss of those nutrients during food processing.  If I can get proper
nutrients from unsupplemented "whole foods", I'd much rather do that,
just as I'd rather get vitamin D naturally, and not through supplements.
If, for some reason, there is no alternative, then fine, use the
supplements, but if they *aren't* needed, then why bother?

-- 
Michael Bryan     michael@resonex.com
Newsgroups: sci.med.nutrition
From: young@clpd.kodak.com (Rich Young)
Subject: Re: Q: Anti-inflamitory in natural foods??
Originator: young@sasquatch
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Distribution: na
Date: Tue, 5 Jan 93 14:26:02 GMT

In article <silver.726217827@sfu.ca> silver@fraser.sfu.ca (Craig Silver) writes:
>Are there any natural foods that are/have anti-inflamitories
>(sp)?  If so, what are some?

	Maybe not technically a "food," but aspirin (actually a Bayer
	trademark for acetylsalicylic acid), was first isolated from
	plants...willow bark, I think.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: sherwood@space.ualberta.ca (System Administrator)
Subject: Re: Caloric intake
Organization: University Of Alberta, Edmonton Canada
X-Newsreader: TIN [version 1.1 PL6]
Date: Mon, 11 Jan 1993 17:33:27 GMT

Ken Lehner (kenl@origami.cc.bellcore.com) wrote:
: Just heard a report (done by the World Bank(?)) on statistics on everything
: from per capita income, to value of products per quantity of oil, to life
: span, all on a per-country basis.  They also said that the Greeks eat the
: most (over 3,800 calories per day).  The US was described as having a
: daily intake of around 3,700 calories.  Oh, Ethiopians were at 1,667...
: 
: I exercise between 30 minutes and 3 hours a day, and if I took in 3,700
: calories, I'd probably put on weight.  How can this be true?  If the
: average US citizen burned 2,500 cal/day, they'd put on 125 lbs. per year.

As an idea, perhaps they consider all the food that is thrown away.  E.g.
They total all the human consumable food that passes through the economy, and
divide by the number of people.  This would thus include all that yummy 
cottage cheese that sat in the fridge too long, and the liver that the kids
refused to eat even after you ground it up and made succulent liver-burgers.

For the U.S. if the discarded calories were 30% of the total, that would reduce
that number to about 2800.  Looking at the waste in the food service industry, 
and the number of bags at my neighbor's garbage bin I dont think that 30% is 
out of line at all.


Newsgroups: sci.med.nutrition
From: young@clpd.kodak.com (Rich Young)
Subject: Re: Q: Anti-inflamitory in natural foods??
Originator: young@plasma
Reply-To: young@clpd.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Distribution: na
Date: Wed, 6 Jan 93 01:59:34 GMT

In article <1icvo8INN2kn@fnnews.fnal.gov> behnke@FNALF.FNAL.GOV writes:
>In article <1993Jan5.172623.26703@pixel.kodak.com>, young@clpd.kodak.com (Rich Young) writes:
>>   The name was derived from a combination of the "A" from "acetyl-" and the
>>   "spir-" from spiraeic acid, the former name of salicylic acid, which, in
>>   turn, is derived from the Genus name, Spiraea, in which the acid is found
>>   naturally.
>
>According to a PBS program on chemistry, aspirin is now made from bezene and
>other highly toxic chemicals.  Program feature Dr. Don Showalter(sp?) from the
>University of Wisconsin-Madison

	That may well be true, but what's your point?  Aspirin synthesized
	by modern methods is chemically identical to aspirin extracted from
	plants.  As far as I know, ASA is ASA.  The fact that the chemicals
	used in modern synthesis are toxic is irrelevant.  Nitrogen and
	sulfur are toxic, too, but as part of an amino acid, they're
	essential in the diet.  (No, I don't mean to imply that aspirin is
	an essential part of the human diet.)


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: kenl@origami.cc.bellcore.com (Ken Lehner)
Subject: Caloric intake
Organization: Bellcore
Date: Mon, 4 Jan 93 18:13:52 GMT

Just heard a report (done by the World Bank(?)) on statistics on everything
from per capita income, to value of products per quantity of oil, to life
span, all on a per-country basis.  They also said that the Greeks eat the
most (over 3,800 calories per day).  The US was described as having a
daily intake of around 3,700 calories.  Oh, Ethiopians were at 1,667...

I exercise between 30 minutes and 3 hours a day, and if I took in 3,700
calories, I'd probably put on weight.  How can this be true?  If the
average US citizen burned 2,500 cal/day, they'd put on 125 lbs. per year.
Newsgroups: sci.med.nutrition