HDTenEightyP/NetNews huggingface dataset:
From: betsy@quake.sylmar.ca.us (Betsy Speicher)
Subject: Water - "Distilled" or "Spring"
Keywords: bottled water spring distilled
Organization: Quake Public Access, Sylmar CA
Distribution:  world
Date: Wed, 18 Nov 1992 03:49:47 GMT

Most home and office water delivery companies (Arrowhead, Sparkletts,
etc...) offer either 'distilled' or 'spring' water. I would like some
comments on the short-term and long-term health concerns due to the use
of each type of water.
 
Thanks,
Betsy
From: wsonnen@alnitak.usc.edu (Wayne Sonnen)
Newsgroups: sci.med.nutrition
Subject: Re: Heat loss and Microwave Ovens vs. Conventional Ovens?
Date: 18 Nov 1992 10:48:23 -0800
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: alnitak.usc.edu

In article <1992Nov18.175740.121502@watson.ibm.com> yozzo@watson.ibm.com (Ralph Yozzo) writes:
>Is it that food heated in a microwave oven loses its heat faster than
>food heated in a conventional oven?
>
>Or is this just my imagination?
>
Just your imagination. Microwaves heat food by heating the water in the food
through absorption if microwave radiation. Conventional ovens, for example,
heat the food by applying a higher temperature. Nevertheless, once a given
food is heated to a given temperature, it will cool the same regardless of
the process of heating.

Newsgroups: sci.med.nutrition,misc.fitness
From: pae@teal.csn.org (Phil Earnhardt)
Subject: Re: Fit or Fat Facts?
Organization: Colorado SuperNet, Inc.
Date: Mon, 23 Nov 1992 21:41:18 GMT

In article <1992Nov23.211459.15943@inmet.camb.inmet.com> mazur@inmet.camb.inmet.com (Beth Mazur) writes:
>The way I read it, fat people have two problems.  One, their muscle cells
>lose the ability to burn fat efficiently (in part because almost all
>exercise can quickly push them into more "anaerobic" levels) and two,
>to burn fat, it must be in your blood stream.  Bailey's theory is
>that fat people get much better at storing fat in their cells, and once
>it's in the cells, it's pretty much "stuck."  So, in general, fat people
>store fat; fit people use it.

The third problem is that their muscle/fat ratio is slewed in the direction
of fat. The muscle organs have become "marbled" with fat.

By having more muscle mass, people will burn more fat. This doesn't
necessarily mean a "body builder's" body; it means a body that has a minimal
amount of fat in the muscles.

--phil
From: tgg@otter.hpl.hp.com (Tom Gardner)
Date: Fri, 20 Nov 1992 10:41:29 GMT
Subject: Re: Comprehensive list of nutritional contents of foods?
Organization: Hewlett-Packard Laboratories, Bristol, UK.
Newsgroups: sci.med.nutrition

I recently asked the same question, and received this reply.

|From saul_sy@hnrc.tufts.edu Fri Oct 30 17:03:06 1992
|Organization: USDA HNRC at Tufts University
|Newsgroups: sci.med.nutrition
|
|INFO.UMD.EDU, accessible via Telnet, FTP, and Gopher contains much nutrient 
|composition data. Look in the directory info/Government/US/NutrientData
|for starters. This information is maintained by the USDA HNIS.
|
|*******************************************************************************
|Saul Tannenbaum                         |
|Manager, Scientific Computing           |Internet: STANNENB@HNRC.TUFTS.EDU
|USDA Human Nutrition Research Center on |Bitnet  : STANNENB@TUFTS
|    Aging at Tufts University           |
|********************** Standard Disclaimers Apply *****************************

I have looked at this information and found it contains:
	- the basic vitamins
	- fat, plus breakdown into the differentvarieties
	- energy, alcoloh, cholesterol
	- basic minerals
	- for many (10000?) different foods, ranging from hummus through 
	  skimmed milk to human milk!
but not
	- different types of proteins
	- more "esoteric" vitamins, including vitamin D!
From: cec@imager (Charles Cunningham)
Newsgroups: sci.med.nutrition
Subject: Re: trans- fatty acids
Summary: what is a trans-fatty acid
Keywords: trans-fatty acid
Date: 21 Nov 92 21:04:33 GMT
Organization: Laboratory for Experimental Astrophysics

In article <1992Nov16.204300.1307@cbfsb.cb.att.com> kja@cbnewsf.cb.att.com (krista.j.anderson) writes:
>
>     In addition to making an unsaturated fat more saturated,
>     hydrogenation often changes the shape of the fatty-acid
>     molecule.  Normally, the fatty acid has a folded, or cis,
>     form.  Hydrogenation can change this to an extended, or trans,
>     form.  The body does not create trans fatty acids, but there
>     is little evidence of any harm from consuming trans fatty
>     acids in quantities found in the American diet. [1,p.69]
>
>Reference
>1. Herber, Victor, _The Mount Sinai School of Medicine Complete
>   Book of Nutrition_, NY: St. Martin's Press, 1990.

I don't understand the chemistry you are describing.  I thought that
hydrogenation of a saturated fatty acid worked like the following:

            R1      R2                       H  H
              \    /              Pt         |  |
               C==C     + 2 H   ----->   R1--C--C--R2
              /    \                         |  | 
             H      H                        H  H

where R1 and R2 are the rest of the fatty acid chain.  What you are
describing involves a (presumably) catalyzed rotation about the double
bond, which I haven't ever heard of in hydrogenation.

            R1      R2                  R1      H
              \    /         Pt           \    /
               C==C        ----->          C==C
              /    \                      /    \
             H      H                    H      R2

Is this really what you are describing?  Does anybody understand why this
rotation would happen upon hydrogenation?  Perhaps what actually occurs is
that only the cis-unsaturations are hydrogenated, leaving only trans-
unsaturations. 

Any food chemists out there?

Charles Cunningham
cec@imager.llnl.gov

Disclaimer:  This posting is based upon my opinions and does not reflect
the opinions of Lawrence Livermore National Laboratory, the University of
California, or the U. S. Department of Energy.
From: news@sunfse.ese.lmsc.lockheed.com (news)
Newsgroups: sci.med.nutrition
Subject: Re: Water - "Distilled" or "Spring"
Keywords: bottled water spring distilledn
Date: 19 Nov 92 20:35:57 GMT
Organization: LMSC, Sunnyvale

>Most home and office water delivery companies (Arrowhead, Sparkletts,
>etc...) offer either 'distilled' or 'spring' water. I would like some
>comments on the short-term and long-term health concerns due to the use
>of each type of water.
> 
From: white@fsf.UUCP (Ben White)
I have read that one should not drink significant quantities of distilled
water, because it lacks any minerals, and will supposedly "leach" vital
minerals out of your body as it passes through.  Again, this would seem to
be a danger only for large quantities of distilled water.

----
Ben White
white@sunfse.ese.lmsc.lockheed.com
(408) 742-2158
----
Ben White
white@sunfse.ese.lmsc.lockheed.com
(408) 742-2158
From: wsonnen@alnitak.usc.edu (Wayne Sonnen)
Newsgroups: sci.med.nutrition
Subject: Re: Request: Information on effects of sugar on mood
Date: 18 Nov 1992 19:59:15 -0800
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: alnitak.usc.edu

In article <cindy.139@berkp.uadv.uci.edu> cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
>I've noticed that whenever my 3 1/2yo son has even a small amount of
>sugar, he undergoes a drastic change in mood and activity level.
>He becomes hyperactive (he's isn't normally) and mean-spirited.
>He bounces on the furniture, dashes about aimlessly, throws hard
>objects at the family, and has a glassy-eyed look that leads me to
>believe that he is oblivious to anything I say to him.  Has anyone
>else experienced this?  Does anyone know what causes it?  For now,
>I'm trying to eliminate sugar from his diet, but I'm wondering if he
>will eventually grow out of this.  No one else in the family has
>this condition.
>

This news group, although subscribed by many knowledgle people about
nutrition, cannot substitute for a doctors evaluation.

Please have your doctor examine your son! 

Your doctor can answer, i think your questions. S/he may consult first
with a collegue, but you will get answers. 

Wayne Sonnen
Newsgroups: sci.med.nutrition
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Request: Information on effects of sugar on mood
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 20 Nov 1992 20:44:47 GMT

I think what Steve was saying is that the belief that sugar leads to
hyperactivity in humans is something of an urban legend.  There presently
aren't any reputable studies that support the claim.  However, it's
such a wide spread belief, despite the lack verification of this assumption
by credible scietific testing, that it usually goes unchallenged in 
casual conversation.

But I think it _is_ a good idea to critically examine these beliefs and
not automatically buy into the popular notion just because the majority
of lay people believe it.
--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
3033 Science Park Road
San Diego, CA 92121
From: kudzu@netcom.com (Michael Sierchio)
Newsgroups: sci.med.nutrition
Subject: Re: Nutrasweet tastes like sugar?
Date: 18 Nov 92 18:43:26 GMT
Article-I.D.: netcom.1992Nov18.184326.474
Organization: True Love, and Home-Grown Tomatoes

In article <1992Nov18.021112.47890@watson.ibm.com> 
	yozzo@watson.ibm.com (Ralph Yozzo) writes:

>On a package of "Equal" (the sugar substitute), it says
>"Tastes like sugar".
>If you look at the ingredients, the main one is dextrose with 
>maltodextrin.  As far as I know dextrose is another name for
>sugar which confirms the vendors claim that it "tastes like sugar".

Maltodextrin, however, tastes nothing like maltose, glucose, or
fructose -- it's there as a dipsersant and diluent, so that you measure
the aspartame out without a microbalance.
-- 
+--------------------------------------------------------------------------+
|  Michael Sierchio                          1563 Solano Avenue, Suite 123 |
|  kudzu@netcom.com                                Berkeley, CA 94707-2116 |
+--------------------------------------------------------------------------+
Newsgroups: sci.med.nutrition
From: Grady W Chism <gchism@magnus.acs.ohio-state.edu>
Subject: Re: Request: Information on effects of sugar on mood
Organization: The Ohio State University
Date: Thu, 19 Nov 1992 18:43:47 GMT

Bcc:
Cindy,
The science says that sugar is not a cause of hyperactivity.  To state this 
more precisely, when the behaviors of hyperactive children are observed by an 
unbiased obsererver, there is no difference in the behaviors of those receiving
sugar and those getting a placebo. However, there are many faulty studies (not
double blind) which claim effects.

There are simply too many non-physiological factors involved in behavior to 
allow this to be easily sorted out.  The comment that teachers know what foods 
affect childrenis untrue.  Some teachers make this claim, but none have \double
blind evidence. I am reminded of my dear aunt who has taught for many many 
years.  She was having trouble with a girl in her class. My aunt observed when 
the girl came to class with her hair braided she was well behaved, but she was 
as wild as could be when she came with with her hair in an "Afro". My aunt sent
a letter home saying don't send this girl back to school without her hair 
braided. Most teacher comments about foods and behavior are similar to this 
example.

If your child truly responds to sugar in this manner, it is my personal opinion
that there is no medical solution to this. If it were my child, I would 
rigorousl explore the problem taking a double blind approach to try to
identify
as specifically as possible the offending components before I began to seek
professional help.  This is probably tainted by my own bad experiences with
seeking help with behavioral problems and spending huge amounts of time and
substantial dollars without any tangible effects.

The bottom line will probably come to avoiding situations/foods as the only
effective (if any are) means of reducing the problem. Hope springs from the
realization that most outgrow this.
       Good luck,
Grady
-- 
Grady W. Chism                     Email:gchism@magnus.acs.ohio-state.edu
Dept. of Food Science and Tech.    Voice:614-292-7719
Ohio State University              FAX:614-292-0218
2121 Fyffe Road, Columbus, OH 43210
Newsgroups: sci.med.nutrition
From: bharat@Xenon.Stanford.EDU (Bharat Shyam)
Subject: Re: Lactose Intolerance : Help
Organization: CS Department, Stanford University, California, USA
Distribution: sci
Date: 22 Nov 92 20:11:54 GMT

bharat@Xenon.Stanford.EDU (Bharat Shyam) writes:


>Hi,
>	I grew up guzling milk but find that I am lactose intolerant
>now. Can someone explain what happened in my intestines that makes
>my life so miserable now ?

>Also, does anyone know of any permanent cures that they have heard of
>for this problem. I would also like to hear from other lactose 
>intolerant individuals about how they cope with it - especially
>eating out and the like. Very often, I do not realise that a 
>certain food has milk in it until I eat it ....

>Thanks,
>Bharat

Perhaps a little explanation as to what I am seekin is in order.
Thanks to those who explained to me the basics about lactose
intolerance. I have already gleaned all that I can get from 
home remedy books and the like. What I am looking for is 
info. on why lactase exists in some individuals till adulthood
and then vanishes. Basically, what produced the enzyme in
my intestines when I was a kid and why can I not produce it now.
Bharat

Newsgroups: sci.med.nutrition
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Subject: Re: trans- fatty acids
Organization: AT&T
Date: Mon, 16 Nov 1992 20:43:00 GMT

In article <BxoEI3.K0o@fc.sde.hp.com>, fritz@fc.sde.hp.com (Gary Fritz) writes:
> Hm.  So if I understand Cathy right...
> 
>  - Unsaturated oils (which includes most? all? vegetable oils, including
>    such things as canola, olive etc. oils) should not be cooked.  They
>    should only be used raw in salads &etc.

No, it's ok to cook unsaturated oils if they are not raw.  If they
are raw, unprocessed oils, then they may contain more than just oil
and may acquire an unpalatable taste with cooking.  Or maybe
cooking with raw oils would result in rapid oxidation of the oil?
I'm not sure.  I buy small bottles of canola oil and they seem to
keep fine without refrigeration by the time I use them.

     In addition to making an unsaturated fat more saturated,
     hydrogenation often changes the shape of the fatty-acid
     molecule.  Normally, the fatty acid has a folded, or cis,
     form.  Hydrogenation can change this to an extended, or trans,
     form.  The body does not create trans fatty acids, but there
     is little evidence of any harm from consuming trans fatty
     acids in quantities found in the American diet. [1,p.69]

The same book also mentions that new evidence shows that
hydrogenation of corn oil and other oils they don't specify,
results in the saturated fatty acid, stearic acid.  However,
stearic acid does not inhibit removal of blood cholesterol the way
some other saturated fatty acids do.  The problem fatty acids are
lauric, myristic and palmitic acids. [1]

>  - This means my theoretically-healthy habit of sauteeing in canola oil,
>    even if we ignore the erucic (sp) acid question, is actually not that
>    healthy.  Instead I should sautee in clarified butter.  (Oh DARN. :-)

Personally, I'd find the canola oil preferable.  Butter is 66%
saturated fat.  I see no reason not to cook with vegetable oils
that are low in saturated fats.

By the way, cold-water fish are mostly unsaturated fats because
they need to stay liquid in the cold.  They may also be cooked!

Reference
1. Herber, Victor, _The Mount Sinai School of Medicine Complete
   Book of Nutrition_, NY: St. Martin's Press, 1990.
-- 
Krista Anderson
krista@ihlpf.att.com  or  ihlpf!krista@att.att.com  or  att!ihlpf!krista
---------------------------------------------------------------------------
Newsgroups: sci.med.nutrition
From: osborn@socs.uts.edu.au (Tom Osborn)
Subject: Re: Symptoms of too little salt in diet?
Organization: Computing Sciences, Uni of Technology, Sydney.
Date: 20 Nov 92 06:47:03 GMT

kja@cbnewsf.cb.att.com (krista.j.anderson) writes:

>Symptoms of sodium deficiency are "loss of appetite, nausea,
>vomiting, muscle weakness, and headaches." [1]  

>1. Winick, Myron, ed., _The Columbia Encyclopedia of Nutrition_,
>   NY: GP Putnam's Sons, 1988.

I had a friend whose sister was a nurse and also was a subject in a controlled
experiment on very low sodium diets. Apart from the above, the nurse became
very 'moody' and short tempered. If I was a neurologist, I'd probably say
she was stimulated in her bad vibe circuits... ;-)

Tomasso.
Newsgroups: sci.med.nutrition
From: fritz@fc.sde.hp.com (Gary Fritz)
Subject: Re: Request: Information on effects of sugar on mood
Organization: HP SESD, Fort Collins, CO
X-Newsreader: TIN [version 1.1.4 PL6]
Date: Thu, 19 Nov 1992 16:30:09 GMT

Steve Dyer (dyer@spdcc.com) wrote:
: In article <cindy.139@berkp.uadv.uci.edu> cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
: >I've noticed that whenever my 3 1/2yo son has even a small amount of
: >sugar, he undergoes a drastic change in mood and activity level.
: >He becomes hyperactive (he's isn't normally) and mean-spirited.
: >He bounces on the furniture, dashes about aimlessly, throws hard
: >objects at the family, and has a glassy-eyed look that leads me to
: >believe that he is oblivious to anything I say to him.  Has anyone
: >else experienced this?  Does anyone know what causes it?
: 
: Yes; reading quack books about the horrors of sugar and believing them.

Back off, Steve.  She said nothing about reading books, quack or otherwise.
She observed a result that appears to follow from a possible cause, and
asked if this was a common thing.

I know way, WAY too many parents whose kids undergo Jekell&Hyde changes 
when fed sugar to believe this only comes from quack books.

Gary
Newsgroups: sci.med.nutrition
From: sdo@lossage.mitre.org (Sean D. O'Neil)
Subject: Re: Diet Changes May Buy Cancer Patients Time
Organization: Research Computer Facility, MITRE Corporation, Bedford, MA
Date: Mon, 23 Nov 1992 15:25:11 GMT

In article <BxzDKF.LzD@dale.cts.com> npm@dale.cts.com (Nancy Milligan) writes:
>I just read an article in Science News (November 14th issue) that 
>mice injected with malignant melanoma double their survival rates
>if they consume a diet restricted in phenylalanine and tyrosine.
>They cut dietary intake of these amino acids to just 13% of normal.
>
>"Mice fed deficient chow developed fewer metastases -- secondary cancers
>spawned by the initial tumor.  While black melanoma growths heavily 
>peppered the lungs of mice eating a normal diet, the lungs of those
>on the deficient diet remained virtually spotless."

I note that in Pearson and Shaw's book "Life Extension" they warn
people with pigmented malignant melanoma to avoid precisely these
substances (phenylalanine and tyrosine) because they are used
as fuel by this type of cancer.

Interestingly enough, their book was written circa 1980, which means
the connection between these amino acids and this particular type of
cancer has been known or suspected for some time.

Sean
Newsgroups: sci.med.nutrition
From: tsf@CS.CMU.EDU (Timothy Freeman)
Subject: Re: Vitamin C and colds/flu
Followup-To: sci.med.nutrition
Originator: tsf@U.ERGO.CS.CMU.EDU
Organization: Carnegie Mellon University
	<1992Nov19.101840.8993@ac.dal.ca>
	<1992Nov20.154812.27152@pixel.kodak.com>
	<BSIMON.92Nov20125138@elvis.stsci.edu>
Date: Sat, 21 Nov 1992 18:40:44 GMT

In article <BSIMON.92Nov20125138@elvis.stsci.edu> bsimon@elvis.stsci.edu (Bernie Simon) writes:

   Diarrhea is a well known sid effect of excessive Vitamin C intake,
   although 500 mg. is surprisingly low for this effect to happen.

I agree that it is a side effect of ascorbic acid intake, but I
haven't experienced it with PH-balanced forms of vitamin C, such as
magnesium ascorbate.  Could it be that the people in the study were
taking it in a nonoptimal form to ensure that the side-effects would
happen?
--
Tim Freeman <tsf@cs.cmu.edu>    CompuServe ID 71045,2267 checked occasionally.
When they took the fourth amendment, I was silent because I don't deal drugs.
When they took the sixth amendment, I kept quiet because I know I'm innocent.
When they took the second amendment, I said nothing because I don't own a gun.
Now they've come for the first amendment, and I can't say anything at all.
From: hans@Software.Mitel.COM (Hans Johnsen)
Newsgroups: sci.med.nutrition
Subject: Re: Vitamin C and colds/flu
Date: 22 Nov 92 13:26:17 GMT
Organization: Mitel. Kanata (Ontario). Canada.

young@serum.kodak.com quotes TUFTS:
>	Consider that when researchers at Arizona State University gave
>	nine men and women 500 milligrams of vitamin C daily -- more than
>	eight times the Recommended Daily Allowance for the nutrient, yet
>	an amount commonly found in just one pill -- two people complained
>	of chronic diarrhea within two weeks.  When the researchers
>	increased the dosage to 2,000 milligrams a day, two more people
>	suffered dry nose and nosebleeds.  In other words, almost half 
>	the group had adverse reactions, which is why you might want to 
>	think twice about taking megadoses of vitamin C during the cold
>	and flu season.

This is the great Tufts that you keep touting? Nine men? No women?
what kind of quack-operated study is this. Chronic diarrhea? How can it
be chronic after only two weeks? And I get dry nose and nosebleeds
without taking vitamin C.

As far as I am concerned, this study tells me absolutely nothing. I am
surprised that someone such as Rich, who is always getting on other
people's backs about about using bad studies to support their agenda,
would wuote a study such as this.

Btw, I have on occasion used high doses of C when I have a cold,
usually because getting the cold makes me think about my eating habits
and realize that I haven't been eating enough C containing foods lately
(which seems to be a fairly common problem with my diet).
-- 
Take off all your clothes and walk down the street waving a machete
and firing an Uzi, and terrified citizens will phone the police and
report: "There's a naked person outside!" - Mike Nichols
From: Scott.Johnson@FtCollinsCO.NCR.COM ( Scott Johnson)
Newsgroups: sci.med.nutrition
Subject: Re: Eating spoiled food reduces lifetime?
Date: 15 Nov 92 10:57:20 GMT
	<1992Nov11.150608.10763@genie.slhs.udel.edu>
	<BSIMON.92Nov12150311@elvis.stsci.edu>
	<1992Nov13.200801.9568@emr1.emr.ca>
Organization: NCR Microelectronics, Ft. Collins, CO
In-reply-to: woodgold@emr1.emr.ca's message of 13 Nov 92 20:08:01 GMT

>>>>> On 13 Nov 92 20:08:01 GMT, woodgold@emr1.emr.ca (Cathy Woodgold) said:

C> In article <BSIMON.92Nov12150311@elvis.stsci.edu> bsimon@elvis.stsci.edu (Bernie Simon) writes:
>Keeping oils in the refrigerator is a good idea. Also, it's best to
>use a mono-unsaturated oil, like Canola oil instead of polyunsaturated
>oils. 
C> I agree about refrigerating (or freezing).  I wouldn't say it's "best"
C> to use a mono-unsaturated oil.  Certainly, such oils tend not to go
C> rancid as fast.  However, certain poly-unsaturated oils are needed in
C> human nutrition (essential fatty acids).  In Fats and Oils In Human

   I know that Cathy (quoted above) said that she will be leaving on
maternity leave, but I was just curious about the previous statement.  I
thought that the whole reason that you always see "partially
hydrogenated vegetable oil" as ingredients was that the more saturated
with hydrogen atoms the fat was, the more impermiable it was to going
bad.  Therefore I would think that mono-unsaturated would be the oils
that go bad first.  What is wrong with my reasoning here?

-Scott
--
-----------------------------------------------------------
E-Mail:  Scott.Johnson@FtCollinsCO.NCR.com
	 uunet!ncrlnk!ncr-mpd!Scott.Johnson
My opinions are mine and mine alone (unless I only live in your dream, in
which case they are yours and I denounce all responisbility).
GA to SK
Newsgroups: sci.med.nutrition