HDTenEightyP/NetNews huggingface dataset:
From: ksouth@iguana.dsd.es.com (Kerri South)
Subject: Re: substitutes for dairy products
Reply-To: ksouth@dsd.es.com
Organization: Evans & Sutherland Computer Corp.
Date: Wed, 30 Sep 92 04:50:34 GMT

In article <BvCquB.3yM@dcs.glasgow.ac.uk>, jack@dcs.glasgow.ac.uk (Jack Campin) writes:
> ksouth@dsd.es.com wrote:
> > I eat a lot of dairy products, in particular, skim milk and lowfat yogurt.
> > I've cut way back on cheese, because it's so high in fat. What would be
> > a lowfat, non-dairy replacement for yogurt in my diet? I eat yogurt 
> > primarily for snacks.
> 
> As a snack, a piece of fruit, perhaps?  In prepared foods, there are an
> assortment of tofu-based products that work similarly.  They're mostly
> way too expensive to consider as snack foods.
> 
> 
> > It's easy to grab when I'm hungry and trying to
> > prevent my blood sugar from dipping too low.
> 
> This I doubt.  Except for those commercial brands of yogurt with a very
> high sugar content, there isn't anything in yogurt that should have any
> immediate effect on blood sugar.  You may well feel better after eating
> a snack, but I'd be sceptical about the "blood sugar" explanation unless
> you've actually had that confirmed by laboratory tests.  Heck, what's
> wrong with just saying "I like snacks because they make me feel good"?
> Why medicalize it?
> 
> -- 
> --  Jack Campin    room G092, Computing Science Department, Glasgow University,

Oh really? I eat commercial brands of yogurt with lots of added sugar and
some fruit. I get the kind with fruit/syrup on the bottom and I don't mix
in much of the syrup, just enough to slightly sweeten the yogurt. I toss
the cup with a lot of the sweet goop still in it. But the calories in 
lowfat milk do not come solely from protein (and the small amount of fat.)
Milk contains carbs, doesn't it? Another netter mentioned to me that milk 
sugars are simple and therefore don't raise my blood sugar for long. Good
point. I'd do better to snack on fruit or grains, in that case.

I don't say "I like snacks because they make me feel good" because I don't
eat yogurt to feel good emotionally. If I feel down emotionally I take a nap,
or make love with my husband, or go shopping, or read a novel. I eat because
I'm hungry or more frequently, because I can feel my blood sugar dropping.
I start getting sleepy, irritable, headachey, and desperate-feeling. Why
do you presume to know more about my motives, my desires, and my body than
I do? People who are in tune with their bodies don't need laboratory tests
to confirm much of anything. Do you require medical personnel to confirm when
you're horny?

Newsgroups: rec.food.veg
From: Perrin@Acadiu.ca (Louise Perrin)
Subject: Re: Kale
Followup-To: rec.food.veg
Organization: RRCNS
Date: Fri, 2 Oct 1992 12:43:26 GMT

In article <1992Oct1.160818.8842@csrd.uiuc.edu>, saarinen@sp1.csrd.uiuc.edu
(Sirpa Saarinen) wrote:
> 
> ltaylor@blinky.East.Sun.COM (Laura Taylor) writes:
> 
> 
> >What is the best way to cook kale to make it taste good?
> >I understand that kale is very good for you,
> I like to do kale the following (Dutch) way: boil kale slightly,
> and when ready to confront your food processor (uncooked kale is tough), 
> process into small pieces (this food processor part is my own invention). 
> Then, peel some amount of potatoes, depending on your taste (since the more 
> potatoes you use the less you taste the kale), and then quarter potatoes into 
> a pan. Add now the processed kale and little bit of water. Then let boil. After
> the potatoes are done, mash everything. If you use salt in cooking you can
> of course add some (but not necessary). If you still find the taste of kale
> too strong, I can imagine that adding some milk will "calm down" the strong
> kale taste, but I have not done it.
> 
> This dish is a variation on the Dutch "Boere kaal" (SP????), i.e. farmer's
> cabbage. The Dutch often eat it with pork chops but I think that this
> kale dish is excellent by itself (maybe it is I who is funny). It is
> of course not very fancy but I like the taste of kale. I think that kale
> when eaten uncooked has far too strong a taste.
> 
> I hope that other people have other recipes for kale.
> 
> Sirpa Saarinen
> saarinen@csrd.uiuc.edu

I have was introduced to kale by a Dutch friend. She used to make a dish
that included sausages, but I modified it to exclude the meat.  Recipe as
follows:

Cook potatoes until soft enough to mash.  Chop Kale and steam until just
tender.  Make up mashed potatoes using milk and butter or margarine (or if
you are not on dairy products, I have just used some of the potato cooking
water and margarine).  Combine steamed kale and potatoes.  Sprinkle on a
little nutmeg.  Serve hot.  This has been a good filling meal for our
family when you make lots of it.  I have also used spinach or cabbage
instead of the kale since you have to grow kale around here to get any. The
nutmeg adds quite a nice touch of flavour.
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: List of participants (Version 8)
Date: 5 Oct 92 12:50:43 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Oct3.123616.27340@abo.fi>, abulsari@abo.fi (Abhay Bulsari VT) 
writes:
> In article <1992Oct2.185452.28688@yrloc.ipsa.reuter.COM> 
loc@yrloc.ipsa.reuter.COM (Leigh Clayton) writes:
>> One entry you have wrong:

>>A. Bulsari        Injects majority of postings into this forum, never
>>                  expresses own opinion, 

> Not true. I do state my opinions from time to time, but much less
> often than I post Michael Traub's and other people's postings.

> filled with new-age drivel, pseudoscientific
>>                  misinformation, 
> 
> Perhaps you can tell us what misinformation has been posted.

Take for instance your recent post of all that misinformation about 
colon cleansing and purging with its pseudoscientific and *VERY*
inacurate description of normal colonic flora, the immune system,
etc.  Anyone without a basic knowledge of science would probably
be taken in since it contained so many "scientific" terms.  
However, much of what you proposed could *KILL* someone if carried
to extremes.  Your posts can be downright dangerous.  I notice
that you didn't respond to my followup on that one!  I also loved
your post where you were saying how equitable the situation in 
Finland is and how missunderstood it is and how ignorant USans
are.  Gee, I haven't seen many Lapps driving around in BMW's
lately and Finland is one of the most isolationist countries in
the "1st World".  Isn't it about 95% the same ethnic type, Mr.
Bulsari?  No wonder everyone gets along so well.  There you
have it.  Missinformation and errors of omission.  

Tell us, what *IS* your professional background?  That
might shed a little light on the subject.    

Of course, the above can be ignored since it is obviously just more
veg bashing and personal attacks...  But you asked.     ;-)    

Ted Feuerbach - Scientific Systems Consultant
Disclaimer:  Monsanto didn't say this, I did.
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: A plea for valid arguements
Date: 5 Oct 92 18:59:41 GMT
Organization: The Reality Liberation Front (pixels to the people!)

ktruett@gems.vcu.edu writes:
>Just a comment on some of the logic recently seen here...
>
>A recently seen argument for NOT consuming milk and/or honey is that 
>"no other species drinks the milk of another" and "eats the 
>regurgitatied..." honey.
...
>Also, I drink skim or 1/2 % milk--not whole milk.  Skim milk contains 0 g 
>fat per serving (at least my bottles do), thus it is not a
>HIGH FAT beverage.  Also, I don't drink milk for it's iron content--I don't 
>understand why people keep reiterating that it is not a good source of iron.
>It isn't a good source of fiber either--but that is not a reason to aviod it.

     The danger is that vegetarians, worried about "getting enough
protein", load their diet with dairy products - thus crowding out
vegetables that provide iron. The reasons to actively avoid dariy
products are health (excess protien and lactose intolerance;
pesticide, antibiotic, and hormone contamination), ethics (factory
farming, links between dairy, veal, and beef industries), and
environment (production of dairy products is an ineffecient way to
feed people). Also, few people drink skim milk; even "low-fat" milk
gets a large amount of its calories from fat, and contains
cholesterol.

>Unusual drink for a species?  Perhaps.   But then so is everything we drink, 
>except for water.

     The dairy industry would have us beleive that milk is _essential_
for health and survival. The argument that no other species drinks
milk past infancy is the quickest, most direct way of demolishing that
lie. They used to run ads saying "Why do I drink milk? Because I'm a
mammal, dude!" Well, act like it then.

===============================================================================
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 
          This is a .signature antibody. Vaccinate your .sig!
     "The enumeration in the Constitution, of certain rights shall not
      be construed to deny or disparage others retained by the people."
      -- The Constitution of the United States of America
From: rbw00@ccc.amdahl.com (  324  Richard Wilmot)
Newsgroups: rec.food.veg
Subject: Re: substitutes for dairy products
Date: 3 Oct 92 02:50:00 GMT
Reply-To: rbw00@JUTS.ccc.amdahl.com (  324  Richard Wilmot)
Organization: Amdahl Corporation, Sunnyvale CA

In article <1992Sep28.172124.18281@dsd.es.com> ksouth@dsd.es.com writes:
>I eat a lot of dairy products, in particular, skim milk and lowfat yogurt.
>I've cut way back on cheese, because it's so high in fat. What would be
>a lowfat, non-dairy replacement for yogurt in my diet? I eat yogurt 
>primarily for snacks. It's easy to grab when I'm hungry and trying to
>prevent my blood sugar from dipping too low.
>
>-- 
>Kerri South, Evans & Sutherland Computer Corporation
>Design Systems Division, P.O. Box 8070, 
>Salt Lake City, Utah 84108        (801) 582-5847 
>INET: ksouth@dsd.es.com

Low fat, non-dairy: I keep carrots in the office frig. I also like
the dry pretzels (not in the frig). They come in salted or not and
are big (Snyders) or little. I find that carbohydrates bring my 
wellness feeling (is that blood sugar) up. I used to consume a whole lot
of sugary sodas and would find myself getting sleepy in the afternoons.
Now I stopped drinking those and end up alert all afternoon. A real
shot of carbohydrates comes from potatoes. I keep small ones around and
pop 'em in the break-room microwave 'til baked. In season (ending now :-(
I bring corn on the cob from the farmer's market and pop it in the microwave
with the HUSK ON. Takes twice as long as the potato. Corn is good before
midday running/workout. Other things I bring to work include bananas,
apples, tangerines (in season soon), peaches, etc. And bread in the frig
stays fresh

-- 
  Dick Wilmot  | I declaim that Amdahl might disclaim any of my claims.
                 (408) 746-6108
From: jack@dcs.glasgow.ac.uk (Jack Campin)
Newsgroups: rec.food.veg
Subject: Re: Question for ethical vegans and vegetarians.
Date: 30 Sep 92 16:28:58 GMT
Reply-To: jack@dcs.glasgow.ac.uk (Jack Campin)
Organization: COMANDOS Project, Glesga Yoonie

tara@socrates.umd.edu (Tara McDermott) wrote:
> Free range chickens doesn't automatically mean that they are non
> cruel.  I believe that the definition of "free range chickens" means
> that they must have about 2 feet of room to move about.  It does not
> mean that they have to have a huge airy outside yard to walk around.
> It just means that they have a token amount of space to stretch their
> wings and are not stuck in a wire cage.

It's a bit more subtle than that.  Chickens are extremely stupid and even
if they do have an outside yard to walk round, they will not use it if they
have to queue to get through the door.  There are "free-range" henhouses
which are de facto battery units because this psychological barrier keeps
them inside.  Places that get this one right have the whole side of the
henhouse perforated by a line of doors so that the chooks can always see
there's an outside they can get to.

-- 
--  Jack Campin    room G092, Computing Science Department, Glasgow University,
17 Lilybank Gardens, Glasgow G12 8RZ, Scotland   TEL: 041 339 8855 x6854 (work)
INTERNET: jack@dcs.glasgow.ac.uk or via nsfnet-relay.ac.uk    FAX: 041 330 4913
BANG!net: via mcsun and uknet     BITNET: via UKACRL    UUCP: jack@glasgow.uucp
Newsgroups: rec.food.veg
From: djordan@spartan.ac.BrockU.CA (David Jordan)
Subject: Re: Residence food - ideas?
Organization: Brock University, St. Catharines Ontario
X-Newsreader: Tin 1.1 PL4
Date: Mon, 5 Oct 1992 12:10:22 GMT

mefoster@undergrad.math.waterloo.edu (Mary Ellen Foster) writes:
: This is my first year living in residence while at university, and
: 
: They told us that if we had any particular favourite foods, we could
: give the kitchen staff the recipe and they would attempt to make it.
: 
: If anyone out there has any ideas for recipes that could be made in an
: institutional kitchen (=easy, cheap), I would really appreciate having
: them! E-mail or post, whichever you think is more appropriate.   
:Mary Ellen,

Ask your food service to contact Soy City Foods in Burlington, Ont.
I know they worked with the Marriot people here at Brock, and they
are getting better about vegetarian alternatives  -  Falafels,
Vegie burgers, Tofu Manicotti etc.  It's worth a try.  Incidentally,
I don't work for Soy City Foods or Marriot.

David Jordan
djordan@spartan.ac.brocku.ca
From: baltman@prodigal.psych.rochester.edu (Brian Altman)
Newsgroups: rec.food.veg
Subject: Re: Taco Bell's products ...
Date: 4 Oct 92 02:38:26 GMT
Distribution: na
Organization: University of Rochester (Rochester, NY)

I called Taco Bell once to ask specifically about their bean burittos
(after I learned that refried beans often contain lard). They said,
rather bruskly, that no, the beans and shells are animal product free.
Not really sure about their other products, but they are probably OK.

-Brian
Newsgroups: rec.food.veg
From: omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell)
Subject: Re: National Veggie Week
Organization: Harvey Mudd College, Claremont, CA 91711
Date: Wed, 30 Sep 1992 15:48:46 GMT

I would be interested in finding out what is going on that week in the Los-
Angeles area.  Any news?


----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | do not write above this line
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
From: chandy@marais.inria.fr (Chandra SHEKHAR)
Newsgroups: rec.food.veg
Subject: Info needed on wheat allergy
Keywords: wheat, allergy, bread
Date: 30 Sep 92 13:03:07 GMT
Organization: INRIA, Sophia-Antipolis (Fr)


What are the symptoms of an allergy to wheat
products? Do both whole wheat and refined
wheat flour have the same allergic effects?

Thanks.

Chandy
From: angelab@vcd.hp.com (Angela Byington)
Newsgroups: rec.food.veg
Subject: Re: Veg places in Corvallis, Oregon?
Date: 2 Oct 92 07:21:44 GMT
Organization: Hewlett-Packard VCD
X-Newsreader: Tin 1.1 PL5

Sorry everyone, tried to email and it bounced.

GERALYN WOOD BARRY (gwb0@ns1.cc.lehigh.edu) wrote:
: My husband and I will be moving to Corvallis, Oregon in a few months
: (from the Bethlehem, Pennsylvania area - 3000 miles!). Neither of us
: has been there before. I would like to know whether there are many/any
: vegetarian restaurants (especially Indian) or stores that sell local
: organic produce in Corvallis. 

Hi there, yourself!  I'm envious that you are moving to Corvallis.  I
just movesd away from there to Portland because of a job, and I miss
it terribly.  There is a GREAT veggie restaurant in town, right by
the campus.  It called "Nearly Normals," and it's across from the
Clodfelter's pub just off of Monroe.  Organic produce can be gotten
at "First Alternative," the food coop south of town on highway 99.

: Any other comments about the Corvallis area would be appreciated too!

It's a great town.  There is a really strong community.  Any activity
you can possibly think of, there's a community group that does it.  
Miles of bike trails, and roads with huge shoulders, one of the biggest
indoor rock climbing gyms this side of the Mississippi, great people.
Between Oregon State and Hewlett-Packard, it's a pretty well
educated town.  *Sigh.*  I sure do miss it.

: Anybody have a cheap but quiet place for rent out there starting in
: January, preferably with space for a garden :^) ?

If you can avoid it at all, I would recomment NOT renting from
Rand-Cooper Properties.  

Hope this is helpful!

-Angela
angelab@hp-vcd.vcd.hp.com

P.S. Yes, I came back.  Michael talked me into it. :-)
Newsgroups: rec.food.veg
From: zedaker@next08wor.wam.umd.edu (Pamela Marie Weller)
Subject: cow's milk
Keywords: new report
Organization: Workstations at Maryland, University of Maryland, College Park
Date: Wed, 30 Sep 1992 13:34:03 GMT

Hello, 
	Does anyone have an opinion on the new report on cow's milk by the  
Johns Hopkins University, et. al. ( also includes Dr. Spock )?

	The Dairy Council doesn't like it! Well, screw 'em!  

	Opinions?!?!

				Pam
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: Cookbook recommendations
Organization: University of Maryland University College
Date: Sat, 3 Oct 1992 14:48:17 GMT

scott@prism.gatech.EDU (Scott Holt) writes:


>I'm trying (yet again) to make some serious changes in my dietary habits
>including significantly reducing the amount of fat and meat in my diet.
>However, I am having a bit of trouble finding sources of recipes that 
>fit my needs.

>I'm looking for cookbooks which focus on the following:

>	o  single serving recipes or dishes that can be prepared and
>	   stored for several days. 

>	o  rapidly prepared dishes. I don't have much time during the
>	   week to cook. Dishes that can be prepared in half an hour 
>           are prefered as are those that reheat well from leftovers.

>	o  low fat, low cholesterol...not seriously restricted, but
>	   sensible.

>	o  a good number of vegetarian recipes. I'm not cutting meat out
>	   completely, but I do want to limit meat to once or twice a week.

Simply Vegan by Barbara Wasserman is a good quick, vegan (meaning no
cholesterol and generally low fat), low serving size cookbook.  There
are a couple more books you might check out that I haven't had a
chance to look at yet.  They are:  Simply Vegetarian (which is
ovo-lacto so it has cholesterol laden foods), the Single Vegetarian
and the Single Vegan.  Two final books you might want to check out are
Fast Vegetarian Feasts (which isn't likely to be single serving size),
and the Vegetarian Lunchbasket (I think - it is all about brown
bagging).
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
Newsgroups: rec.food.veg
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: mustard: how to make?
Organization: UTCS Campus Access
Date: Mon, 5 Oct 1992 14:54:55 GMT


Would anyone know how to make prepared mustard at home?  I like the taste of
mustard on steamed veggies, but the salt content is too high for my liking.
The label on my bottle of French's mustard lists the contents as vinegar,
mustard seed, salt, spices.  So it doesn't sound too complicated.  I tried
mixing some dry mustard with vinegar and water, but the mustard powder was
far too potent, and the mixture far too watery when I reduced the amount of
mustard.  So, does any kind soul know how to make prepared mustard at home?
If so, I'd really appreciate pointers.

Thanks,
Tom
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: Re: Rennet in cheese
Organization: University of Maryland University College
Date: Sat, 3 Oct 1992 14:34:17 GMT

mk49+@andrew.cmu.edu (Milind Kandlikar) writes:

>I have questions about rennet (sp?) used in making cheese.
>1. What is rennet and why is it used?

Rennet comes from the stomachs of calves, which must be killed in
order to harvest it.  It is the enzyme that coagulates the cheese, and
makes sharp and hard cheeses firm.

>2. Do all types of cheese contain rennet?

Soft cheeses such as mozzerella, cream cheese, monteray jack (plain
flavor), colby, munster,  caraway brick, and MILD chedder generally
don't use animal rennet in them.  This was taken from Co-op Food Facts.

>3. What equivalent "enzyme" is used in "rennet free" cheeses sold in
>health food stores?

There is a substitute called vegetable rennet which is fairly
inexpensive and my health food store at least sells it.  A lot of the
"natural" cheeses we sell uses vegetable rennet in all of the cheese
varieties except for sharp chedders, so if must have cheese I suggest
trying to find it a health food store (they're usually organic as
well, so they might be more pricey).

>Gracias
>Milind 

Tara
-- 
Tara McDermott                     You've got a friend in Pennsylvania,
From: debra@creatures.cs.vt.edu (Debra Potts)
Newsgroups: rec.food.veg
Subject: Re: Brocolli and Tofu
Date: 5 Oct 92 20:30:32 GMT

There is a great recipe in the Enchanted Broccoli Forest cookbook by
Mollie Katzen.  It is called "Broccoli and Tofu with Spicy Peanut Sauce."
From: tara@socrates.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: cheeses with rennet
Date: 5 Oct 92 19:31:48 GMT
Article-I.D.: socrates.1992Oct5.193148.22902
Distribution: usa
Organization: University of Maryland University College

amcmicha@gmuvax2.gmu.edu (Andrew McMichael) writes:

>A few weeks back, there was a lively discussion concerning cheeses
>made with rennet.  AS far as I saw, noone posted a comprehensive
>list of those cheeses which are made without rennet, or even a 
>way to tell by reading the packaging.  Could someone either post
>a list of those cheeses that are not made using rennet, or tell us
>how to read it from the packaging?  I see the ingredient 'enzymes'
>on virtually every cheese, but am ignorant as to what this is.


I very recently posted a list of cheeses (from Co-op Food Facts)  that
usually do not contain animal rennet.  You've probably seen it by now
(if not, ask again).  But the only way to know for sure is to call up
the company that makes the cheese and ask.  It varies from company to
compnay, and cheese to cheese and sometimes depends on which is
cheaper - animal or vegetable rennet.  There is no sure fire method of
knowing.  If it is such a concern, why not just give up all cheese?
The veal calves will thank you, you'll be healthier, and it is more
ethically sound.

>Thanks.

Tara




-- 
Tara McDermott                     You've got a friend in Pennsylvania,