HDTenEightyP/NetNews huggingface dataset:
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Date: 25 Aug 92 12:52:41 CST
Organization: Monsanto Company, St. Louis, MO

In article <altar.714632420@sfu.ca>, altar@beaufort.sfu.ca 
(Ted Wayn Altar) writes:
>  
> It is interesting to here note on this tread about fasting that
> for patients with acute diverticulitis a hospital supervised fast
> (IV fluids only) is often the first treatment and works for the
> majory of cases.

Correct, it does work in many cases but it's a little more 
complicated than just IV fluids only and totally irrelevant
to fasting of the do-it-yourself kind.  The reason for the patient
being required to fast whenever there is any serious intestinal
problem is that the organs are damaged and need a rest.  Daily
(sometimes several times a day) blood chemistries are performed
to make sure that toxic metabolites are not building up in the
patient's blood stream.  These days a fasting patient is given
TPN (Total Parenterial Nutrition) IV.  This gives the patient
all the amino acids, vitimins, minerals, etc. that they would
normally get from eating food.  This is a far cry from fasting 
in the sense of simply not eating.  There is no hunger and the 
intestinal tract just goes on hold and heals.  A variety of
drugs *are* administered such as smooth muscle relaxants, 
antibiotics, anti-inflamitory compounds, etc., as required by
the particular condition being treated.  After healing takes
place, the patient is taken off TPN *SLOOOOOWLY* (TPN is actively 
pumped into an IV line at a very controlled rate).  If it is
withdrawn rapidly (say just turn off the pump) there are wild
fluctuations in the blood glucose levels (and a whole lot of
other things) while the body tries to start producing nutrient
compounds itself again.  It could kill the patient.  Oral liquids 
are started first and then low bulk foods (at this point fruit and 
nuts are absolutely prohibited) and the patient is then worked 
back up to a normal diet (what ever that is :-) over many 
days.  Sort of like having to break in a car engine when if 
replace the piston rings.  You don't want to just jump in, rev 
it up and take off and you certainly don't want to continue
to drive it when you've got a cracked ring in there.  

BTW, what would Freud think about colon cleansing?       ;-)

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           
Newsgroups: rec.food.veg
From: gehoward@ee.ubc.ca (greg howard)
Subject: Bean Soup Mix Recipes *Wanted*
Organization: University of BC, Electrical Engineering
Date: Tue, 1 Sep 1992 19:40:08 GMT

My SO bought a 5kg bag of kidney beans and a 5kg bag of
"bean soup mix" that contains red lentils, split peas,
barley and rice (and some other stuff, I think) and I
am in dire need of recipes for either.

How about a shepherd's pie?  Soups?  Other casseroles?

Any suggestions gratefully accepted!

Carrie Howard
unemployed engineer in Lotus Land

Newsgroups: rec.food.veg
From: georgec@eng.umd.edu (George B. Clark)
Subject: Re: There used to be someone called Michael Traub
Date: Wed, 02 Sep 92 22:12:28 GMT
Organization: University of Maryland

In article <1992Sep2.160607.9808@uoft02.utoledo.edu> vprasad@uoft02.utoledo.edu writes:
>
>	Oh yes, I remember that debate. Sorry George, I don't think that is
>	what Michael said. As I remember it, he said he is in a dilemma whether
>	to support coffee growing, since on one hand, it is seen as providing

You have a good memory, but I was also referring to an e-mail exchange
Michael and I had over his vendetta against coffee in this newsgroup.

I wrote Michael, and in my e-mail I said that put in its proper
perspective, the health hazards of coffee (if any) are insignificant
in comparison to more common dietary problems, such as too little
fiber and too much fat. To my surprise, instead of agreeing with me,
he e-mailed me a flurry of nasty e-mail messages. He insisted coffee
represented a serious health threat because of evidence that caffeine
damages chromosomes, and he insisted on having the last word.

As a consequence, I stopped reading rec.food.veg for several months.
Even though I'm a vegetarian, I simply couldn't deal with Michael's
arrogance and domination of the newsgroup.

I tried to be polite, especially since Michael is British, and the
British are our best allies. For that matter, I think it is especially
important to try not to flame anyone in a foreign country. But Michael
and I just never got along. I wish him well, but I'm glad he's gone.
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Easy Main Dishes
Date: 28 Aug 92 12:24:20 -0500
Organization: University of Northern Iowa

There's a recipe in the Southern U.S. and also in Southern African-
American cooking called Hopping John. Supposedly the story goes that
the kids and the husband (named John?) hopped around the table in
anticipation of this dish. The main ingredients to the dish are
black-eyed peas and rice, though all the recipies to Hopping John
I found had such things as "1 pound pork sausage", "4 cups beef broth",
"1 pound bacon".  Since you wouldn't want that, I offer a vegetarian
version of black-eyed peas and rice. By the way, eating black-eyed
peas on New Years Day is supposed to bring good luck. 


Black-Eyed Peas and Rice

2 cups dried black-eyed peas, soaked overnight
water

1 cup brown rice
2 1/2 cups water

1 tablespoon margarine
1 cup vegetable broth, or 1 cup water and 1 tablespoon vegetable broth
    seasoning
1 onion, peeled and chopped
1 tablespoon red pepper sauce (called "Chicken Wing Sauce" in stores-
     there's no chicken in it. Note: this is not tabasco sauce- tabasco
     is hotter! I keep a bottle on hand to add to recipies. )
1/4 teaspoon white pepper
1/2 teaspoon salt
2 cloves garlic


Boil the beans in a saucepan in fresh water until soft, about 40 minutes. 

In a separate saucepan, bring the rice and water to a boil, then reduce
the heat and simmer until all the water is gone, about 35 minutes. Then
let sit with the cover on about 10 minutes. (Start the rice and the
beans at the same time- then finish the beans while the rice is sitting). 

When the beans are done, drain the water and transfer the beans to a 
bowl. Return the empty saucepan to the stove and add the margarine, veg. broth, 
onion, and spices. Saute until onion starts to soften, then add the 
beans back to the pot. Cook, stirring, about 5 more minutes. 

Serve the beans over the rice. 


-Mary Howard

Newsgroups: rec.food.veg
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: an idea
Date: 27 Aug 92 10:00:56 -0500
Organization: University of Northern Iowa

In article <1992Aug27.120424.7945@pixel.kodak.com>, young@serum.kodak.com writes:
> 	After having watched a number of postings in this vein go by, I 
> 	cannot help but wonder why no one has suggested the use of rec.food.
> 	recipes, a newsgroup moderated by Mary Howard, who is apparently
> 	vegetarian, and a newsgroup which already exists with a format
> 	which allows easy screening of recipes for dietary preference...also
> 	a newsgroup which gets virtually no traffic.
> 
> 	PLEASE NOTE, I'm not making any suggestions one way or the other; I
> 	was merely curious as to why such a suggestion had not been made...
> 	even by Ms. Howard.
> 

Well, I'm actually a bit flattered. Does this mean someone actually
likes my recipies?

The reason I haven't suggested it is that I am opposed to it. This group
was already split last year with the introduction of talk.politics.animals, 
to move off the emotional discussion of animal rights away from this group. 
I like having the rest of this group the way it is, however. 

You may notice there is a trend to when I start posting recipies: when
the talk to this group seems to get out of hand. For those of you who
just got here, these seemingly endless threads will pass, I assure you. 
However, if you just posted recipies, many persons would never be exposed 
to some of the ideas about vegetarianism that they get in this combined 
group. I also like hearing from people who have just become vegetarians, 
and feel this group can do much to offer moral support for such situations 
as to how to deal with your parents.

-Mary Howard
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Easy Main Dishes
Date: 27 Aug 92 12:13:58 -0500
Organization: University of Northern Iowa

Combining pasta and potatoes may seem unnatural at first, but the 
result is a filling meal that is low in fat. This is also an 
inexpensive dinner for poor students or anybody on a budget. 

Pasta and Sweet Potatoes

1 tablespoon margarine
1/2 cup water
2 small sweet potatoes or 1 large, peeled and sliced thin
1 cup mushrooms, chopped
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup soymilk
1 tablespoon egg replacer or cornstarch

1/2 pound pasta, such as fetticini
water

In a large saucepan, heat the margarine and water and add the potatoes,
mushrooms, and spices. Saute until potatoes soften. In a blender,
blend the soymilk and egg replacer. Add to the saucepan. Reduce the
heat and thicken, stirring occaisionally. 

In a separate pan, make the pasta, cooking in boiling water around 7-10
minutes. Drain the pasta, then add to the potato mixture. Serve. 

-Mary Howard



Newsgroups: rec.food.veg
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: zucchini chocolate cake recipe
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 1 Sep 1992 18:23:45 GMT

On 1 Sep 92 17:29:10 GMT, Christine_Code@mindlink.bc.ca (Christine Code) said:

CC> I've been thinking of delivering monster
CC> zucchinis to my neighbours, under cover of darkness, and not 
CC> bothering to ring their doorbells!

Oh, little foundling zucchinis!  Now I'm going to have to worry about
finding baskets of abandoned zucchinis outside my front door.

When we were in Australia in January, 1991, there was an article about
what to do with the abundant zucchini crop in the Sydney Morning
Herald.  There were a couple of recipes for the small, tender ones and
then the columnist wrote something like "Now, what can you do with the
_big_ zucchinis?  The ones that hid under leaves until they got so big
that it takes two people to carry them?  Here's my favorite technique.
Slice the zucchini lengthwise and then slice each half into 1/2 or 3/4
in. slices.  Cut the slices lengthwise into square spears and then cut
crosswise to make cubes.  Now put these cubes into a big bowl and walk
out to your garden and spread them evenly all over your compost heap."
(She did relent with a recipe for zucchini bread, though.)

What about making ratatouille with the biggies?

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Who is who of rec.food.veg - Version 1
Organization: Abo Akademi University
Date: Mon, 31 Aug 1992 12:19:39 GMT

A directory of this newsgroup's posters/participants is
a good idea. To start with, here is one. It is not very
serious, but we can improve on this one. Please correct
me if you are in the wrong category, and don't expect n
answer till 13 September. More people need to be listed
as well.

Category 0 : Lurking omnivores (Dangerous to your health)

Rich Young	Poor Old Fellow speaks for Kodak and why gelatin is good stuff
Steve Dyer	Just arguments, sometimes quoting from wrong sources
Mary Shafer	not so dangerous
Ted Feuerbach	lot of fire and arguments, avoidable
George Clark

Category 1 : Vegetarians and vegans (If you want to learn about 
                vegetarianism, read their postings)

Michael Traub	got scared by three scarecrows and now in hiding; the
		single most important contributor to r.f.v. until recently.
		His postings will be repeated for a long time to come.

		He might come back if many of us request him to, but no
                guarantee : try traub@btcs.bt.co.uk

Ted Altar	another extremely valuable contributor to r.f.v.; well
		informed and well read. Inside information : His postings
                are appreciated by many

Mary Howard	source of recipes
Tara McDermott   --  " " " --
Siva Prasad	collected valuable postings on r.f.v., counting his hours
		as a grad student
Abhay Bulsari	the self-proclaimed moderator for this posting
Charles van Duren
Tom Swiss	actually Tom Suiss or Swift, a country is apparently named
		after his further misspellt surname, he invented a kind of
                cheese, I believe.
Cindy Blank-Edelman
Anne J. R. Nield	informative
Andrew Parkes	not the hurricane
Jane Deering	
Eric Townsend
Drew Corrigan 	fresh vegetarian, intends to switch to vegan
Robbie Felix	vegetarian for health reasons
Roger Adams	thinks he lives in Dwapara Yuga
Andrea Red_Trek informative
David Edwards
Deanna Bergstrom
John Trivelli
David Sternlight	informative

Category 2 : Unknown 

Amy Cobb 	looking for cheap soy milk
Debbie Schwartz
David Jordan
Shankar Bhattacharya	chemist who talks mainly chemistry
Hans Johnsen
David McWade
Jack Campin

Category 3 : Unwanted lost cases

Erik Gravil from Switzerland, who can't spell Edinburgh and looks for Patrick
		Ferguson or somesuch



Please excuse my spelling mistakes and correct them.
Please let me know where your entry should be, if wrong. Thanks.
This list has missed several important contributors. Please
remind me of them. Thanks.

With regards,

-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
From: gtchen@glacier.berkeley.edu (George Chen)
Newsgroups: rec.food.veg
Subject: Restaurant in Marin
Date: 1 Sep 1992 22:59:27 GMT
Organization: U.C. Berkeley -- ERL
Distribution: ba
NNTP-Posting-Host: glacier.berkeley.edu

Like the subject says, I'm looking for vegetarian restaurants
in Marin county.  Specifically, near Point Reyes or Olema.
Any suggestions appreciated.   Thanks.

--
***********************************************************************
* George T. Chen       * This isn't right.  This isn't even wrong. WP *
* gtchen@speech.sri.com * I Ski, Therefore I Am - shirtprint Whistler *
***********************************************************************
Newsgroups: rec.food.veg
From: u911469@postoffice.utas.edu.au (Carl Moller)
Subject: A New Vegetarian!!
Organization: University of Tasmania
Date: Mon, 31 Aug 1992 11:10:25 GMT

I don't know if this will last because I don't know how serious I am about it,
but I think I've just become a vegetarian! (albeit a "lacto-vegetarian"(?))

I'm not sure how happy I am about this either. Anyway, could somebody, 
especially a Down-Under somebody, suggest some good vegetarian recipe books?
Books suggested by US and folks from foreign parts are pretty tough to get hold
of here in Tasmania.

Please send any info by e.mail because it's far more fun to get and I don't read
this group very often.

If anybody is interested, I made this decision based on two things:
1. I read Book 15 of the _Metamorphoses_ by Ovid
2. I thought about how cute veal is in its living form.

Thanks
Carl
u911469@postoffice.utas.edu.au
Newsgroups: rec.food.veg
From: abulsari@abo.fi (Abhay Bulsari VT)
Subject: Soybeans for the heart
Organization: Abo Akademi University
Date: Sun, 30 Aug 1992 07:01:22 GMT

Thanks to Michael Traub for this article.
This is valuable information for newcomers.

Extracts  taken  from  the  Lancet,  9  and  16  May,  1992  and Journal of
American Medical Association, 27 May 1992.

Soybeans  have  done  for  heart  patients what a host of drugs and special
diets couldn't.

In  patients  with  kidney  disease, specifically a large amount of protein
in  the  urine,  with  eleveated  cholesterol  levels,  those  consuming  a
vegetarian  soy  diet  for  eight  weeks  experienced  significant falls in
blood  cholesterol  and  in  urinary  protein  excretion.  As  soon as they
returned  to  their normal diets, their blood cholesterol and urine protein
levels returned to what they'd been before.

Accosding  to  the  study,  conducted  by the University of Milan, the "soy
diet  induced  a  moderate  but  significant  reduction  in urinary protein
excretion  that...  could  not  be  attributed to spontaneous improvement."
This   study   has   meaning   for   kidney   patients   whose  cholesterol
abnormalities increase the risk of heart disease.

At  the  same  time  the  Department  of  Clinical Chemistry, University of
Helsinki,  demonstrated  that  the  fact  that  Japanese  women have a much
lower  incidence  of  hot  flushes  and  other menopausal symptoms may have
something to do with the traditional Japanese low-fat diet.

In  studying  the women from a village south of Kyoto the researchers found
the  women  were excreting isoflavanoids, or weak oestrogens, 100-1000-fold
higher than women consuuming a typical western diet.

The  excretion  of  isoflavanoids  in  urine  is associated with eating soy
products such as tofu and miso.

"Such  high  amounts  [of  isoflavanoids]  could  have  biological effects,
especially  in  postmenopausal  women  with low oestrogen levels", said the
report.

Two  other  studies  demonstrated  the values of a vegetable-rich diet. The
Tottori  University  in  Japan  found  that  when  a  young  woman with the
autoimmune  disease  lupus  erythematosus was taken off steroids and placed
on a vegetarian diet, she significantly improved.

Finally  a  study  in  north-easter Italy (International Journal of Cancer:
50:223-229)  found  an  association  between  cancer  of  the colon and the
rectum  and  high  consumption  of  white bread, cheese, eggs and red meat.
The  study  also  found  a  protective  effect  in  a  high  consumption of
carrots, spinach, wholegrain bread and pasta.




-- 
A. Bulsari                                       Tel.  358 (21) 654 721
V{rmeteknik, ]bo Akademi                         Fax   358 (21) 654 792
Va"rmeteknik, A'bo Akademi   (for the non-Scandinavian screen impaired)
SF 20500 Turku, Finland                          Tlx  57 62301 AABIB SF
Newsgroups: rec.food.veg
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: Vegan dilemma concerning pancreatic enzymes.
Date: 26 Aug 92 10:59:46 CST
Organization: Monsanto Company, St. Louis, MO

In article <altar.714802566@sfu.ca>, altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
> Did you know that Anne Nield on another
> occasion had to once suffer from the repeated and continuous e-
> mail assult of the message, "YOU ARE AN ASSHOLE" for 2 hours one
> day?

If such a thing did occur and I've heard of it happening to people. 
She should go after the postmaster of the offending system in such
an extreme case of personal as well as bandwidth abuse.  That 
often will be enough keep the offender from a repeat performance.

One such message is an expression (rightly or wrongly) of free speech.
And as such can be ignored, more is the irresponsible act of a 
of a miserable human being and a waste of public and private funds. 

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           
Newsgroups: rec.food.veg
From: deannab@hpmwtd.sr.hp.com (Deanna Bergstrom)
Newsgroups: rec.food.veg
Subject: Re: questionaire on reasons to be veggie
Date: 26 Aug 92 22:45:27 GMT
Organization: HP Santa Rosa Site (NMD MTA MWTD)

I would add a fourth category, since most of the "veggies" *I* know
personally fall under this category (including myself):

4. Spiritual/Religious 

This is NOT the same as the most typical "ethical" reasons I have seen
for not consuming meat.

Deanna
deannab@sr.hp.com
Newsgroups: rec.food.recipes
From: lynx@surrey.amigans.gen.nz (Lynsey Gedye)
Subject: DESSERT Kiwi Fruit Desserts...
Keywords: DESSERT 
Organization: NASA Dryden, Edwards, Cal.
Date: Sun, 23 Aug 1992 18:07:22 GMT

[A reply to a comment that _raw_ kiwi shouldn't be used in gelatin
recipes. MFS]

  Here in the land that invented the kiwi, and also developed the kiwi-fruit
  we use kiwi fruit in gelatin dishes.  Here's the "secret"... cook the kiwi
  fruit first - boil 'em.  They'll loose a little colour, which if wanted
  can be replaced with a drop or two of green food colouring.

  Pineapple that's cooked or canned should also work, fresh sure will not.

  Here's my Mum's kiwi-fruit dessert recipe - it's the quickest in the west...

  1/2 cup white sugar
  1/2 cup hot water
  1 dessert spoon slivers of orange rind *no white pith - it's bitter*
  4 peeled, sliced kiwi fruit

  Dissolve sugar in water, add orange rind slivers.  
  Bring to boil, making a syrup.
  Add kiwi fruit.
  Bring back to the boil, then remove from the heat.

  Serve hot with ice-cream (a rich vanilla is best IMHO) or cool with
  whipped cream.  We like to make "baskets" using a brandy snap mix
  moulded over a cup, filled with ice-cream, with the kiwi mix spooned
  over the top.  Garnish with frosted violet flowers.

  If your guests want seconds (they usually do), it's possible to whip
  a batch more quite quickly.
 
  To make frosted flowers lightly whip egg white and apply to the petals
  of clean violets.  Dust with caster sugar (white sugar that's fine,
  but not powdered like icing sugar) while the petals are wet, the leave 
  the flowers to stand before using.

  Cheers,
  
  Lynsey

              *        ,* 
             .|      *'               wanganui - new zealand
            *-|-*                          39.56'S, 175.02'E
              *

Newsgroups: rec.food.cooking
From: llane@javelin.sim.es.com (Laura Lane)
Subject: Re: Request: hints on how to cook fish
Organization: Evans & Sutherland Computer Corporation
Date: Wed, 26 Aug 1992 17:53:14 GMT

cindy@berkp.uadv.uci.edu (Cindy Windham) writes:

>Can anyone give me some hints on cooking fish so that the "fishy" 
>taste is minimized?  Also, please post a list of very mild tasting
>fish.  I usually cook true cod since it isn't very strong tasting,
>but I'd like to broaden my (fish) horizons :).  

What my father taught me was to soak the fish in milk or buttermilk for
at least 15 minutes prior to cooking, this will reduce the fishy taste
and smell.

Remember white flesh is less oily and fishy tasting and should only take
15 minutes of soaking time. Dark flesh is more oily and tastes fisher, you
may want to soak this longer.  We have soaked Baracuda in milk overnight in
the refrigerator to reduce the fishy taste.

You can also coat the fish in beer batter:

Courtesy of the Compton Hunting and Fishing Club:

1 c flour (more if needed)
1/2 c cornmeal
salt and peper 
1 egg
1 can of beer (Usually a 6 pack; 1 for batter 5 for the cook)
milk (optional-this will make it sticky, if you soaked the fish in milk already
      don't add, take fish directly out of milk and coat in batter)

Make a tick paste,  Take fish and cut into 1 - 2" pieces. Coat soaked fish in
batter and deep fry until done. Depending on the size of the pieces 5 - 10 min.

The Hunting and Fishing Club uses Alaskan Cod which they sometimes have to 
buy, (frozen) for their annual fish fry, since last year Dad tells me
they sold over 2,500 tickets.