HDTenEightyP/NetNews huggingface dataset:
From: young@serum.kodak.com [Rich Young (x37176)]
Subject: Re: Rainforests and McDonalds
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Date: Thu, 30 Jul 92 20:29:37 GMT

In article <158ttmINN59l@iraul1.ira.uka.de> stoesser@i31s21.ira.uka.de (Achim Stoesser) writes:

>|> 	According to the USDA, America imports less than 1% of its beef....
>                               ^^^^^^^
>Do you really mean America? Or North America? Or the US of America?

   The "USDA" is the United States Department of Agriculture, and they were
   speaking only for the United States of America.

>|> 	....from Central and South America, and even that percentage is
>|>	steadily declining.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Rich Young                             | Phone: (716) 253-7176
Eastman Kodak Company                  | FAX: (716) 253-7254
Clinical Products Division             | Internet: young@serum.kodak.com
100 Carlson Road                       |
Rochester, New York, USA   14653-9122  | These are MY opinions, not Kodak's!!!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Don't get angry, get accurate information.
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: eating meat (no flames, please)
Organization: BT Customer Systems, Brighton, UK
Date: Tue, 28 Jul 1992 23:55:34 GMT

In article <70556@apple.Apple.COM> rodneys@Apple.COM (Rodney Somerstein) writes:
>I have been eating essentially a vegan diet for the last 5 months.  No
>animal products in general, but an occasional pasta dish or breads that
>may contain eggs.  What I am trying to find out is if I am likely to have
>any digestion problems if I eat some meat or fish.  I don't plan to do this
>as a matter of course, but will be doing some travelling where it will be
>MUCH easier to not adhere to a strict vegetarian diet.
>
>Any advice, other than to avoid meat at all costs, would be appreciated.  I
>am especially interested in how to work myself back into eating some meat if
>it is advisable to approach this slowly.

I  have  heard  many  stories  of people being sick from going back to meat
from a vegan diet, but have not heard any sound reasons behind it.

One  thing  to  watch  out for is Vitamin A poisoning, but this should only
occur  if  meat suddenly became a *big* part of your diet. Fish is digested
more  quickly  than  red  meat  so I would guess it would be preferable for
the tuned digestive system of a Vegan.

Since  you  have  only  been  Vegan  for  5  months I doubt you will notice
anything,  if  you  had  been  vegetarian/vegan  for  10 years then you may
notice  something.  That is not to say that you won't be struck down with a
gastric  complaint  on  your  first return to meat, remember there are lots
of bugs in meat that your body may have gotten used to not dealing with.


-- 
Michael Traub
Newsgroups: rec.food.veg
From: young@serum.kodak.com [Rich Young (x37176)]
Subject: Re: B12 strikes again!
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Date: Tue, 21 Jul 92 21:59:53 GMT

In article <1992Jul21.202321.11967@CSD-NewsHost.Stanford.EDU> spg@Xenon.Stanford.EDU (Stephen P. Guthrie) writes:

>In article <76308@ut-emx.uucp> star@ut-emx.uucp (Susan Catharine Starrett) writes:
>>
>>For what it's worth, it took 28 years for my B12 reserves to be used up.
>>Only after that did the symptoms begin to start.
>>
>Really! What are the symptoms?

   "The classic B12 deficiency diseases are [either] pernicious anemia or
   megaloblastic anemia."  Other symptoms include "irreversible nerve damage
   resulting in disorientation, numbness, tingling, moodiness, confusion,
   agitation, dimmed vision, delusions, hallucinations, and/or dizziness."
   Since B12 is a critical participant in cell mitosis, "loss of cell
   formation in the digestive tract causes nausea, vomiting, loss of appetite,
   poor food absorption, diarrhea, and increased likelihood of malnutrition."
   Faulty skin cell production "causes dermatitis, and changes in the lips
   and tongue."  "Reduced formation of platelets causes poor blood
   clotting, and bruising."

   REFERENCE:

	THE ESSENTIAL GUIDE TO VITAMINS AND MINERALS: Elizabeth Somer, M.A.,
	   R.D.; Health Media of America, 1992.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Rich Young                             | Phone: (716) 253-7176
Eastman Kodak Company                  | FAX: (716) 253-7254
Clinical Products Division             | Internet: young@serum.kodak.com
100 Carlson Road                       |
Rochester, New York, USA   14653-9122  | These are MY opinions, not Kodak's!!!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Don't get angry, get accurate information.
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: B12 strikes again!
Organization: BT Customer Systems, Brighton, UK
Date: Wed, 22 Jul 1992 02:13:04 GMT

In article <76308@ut-emx.uucp> star@ut-emx.uucp (Susan Catharine Starrett) writes:
>
>For what it's worth, it took 28 years for my B12 reserves to be used up.
>Only after that did the symptoms begin to start.

Tell us more! 28 years seems like a very long time for B12 to remain
stored in the body. Are you sure you didn't change your diet in some
subtle way?


-- 
Michael Traub
Newsgroups: rec.food.veg,rec.food.restaurants
From: hsu@sp24.csrd.uiuc.edu (William Tsun-Yuk Hsu)
Subject: Re: Veg. Restaurants in Chicago
Organization: UIUC Center for Supercomputing Research and Development
Date: Wed, 22 Jul 92 21:35:10 GMT

cindyf@eos.arc.nasa.gov (Cindy Ferguson) writes:

> I will be attending Siggraph next week in Chicago and I would like to get
> recommendations on restaurants serving vegetarian entrees.  I would like
> to eat some healthy food this Siggraph rather than stuffing my face with
> what is served at the receptions and parties.

Gee, it seems like half the net will be in Chicago for SIGGRAPH :-).

The Chicago Diner on Halsted a few blocks north of Belmont is a
good vegetarian diner (tofu burgers, good soy shakes, etc). There
are also many ethnic restaurants in the Halsted and Belmont area
that serve vegetarian entrees. The Bangkok on Halsted and Addison
is excellent for Thai. Try the Moti Mahal on Belmont and Kenmore
for Indian.

Bill
Newsgroups: rec.food.veg
From: jeffjc@cs.mcgill.ca (Jeffrey CHANCE)
Subject: Re: ? Veg Restaurants in Toronto and Nova Scotia
Organization: SOCS - Mcgill University, Montreal, Canada
Date: Thu, 23 Jul 1992 14:16:46 GMT

Dennis Bayomi wrote:
>Anyone know of any good vegetarian restaurants in Toronto and/or Nova 
>Scotia ?
>
>Cheers, 
>   Dennis
> 
>Winnipeg, CANADA

Wow, I actually know of restaurants in both places, _and_ I'm
originally from Winnipeg too!

Toronto: Annapurna restaurant, I believe it's on Bathurst St.
Nova Scotia: Satisfaction-Feast restaurant, in Halifax

BTW, I guess you know of the Wheatsong Bakery & Cafe in
Winnipeg, I used to go there quite a lot at one time.

Jeff
--------------------------------------------------------------
|    Jeff Chance                       | That to which you   |
|    Dept. of Chemistry                | give your attention |
|    McGill University, Montreal       | becomes stronger in |
|    MAIL: jeffjc@binkley.cs.mcgill.ca | your life.          |
--------------------------------------------------------------
Newsgroups: rec.food.veg
From: ggg9y@poe.acc.Virginia.EDU (Garth G. Groff)
Subject: Re: Vegetarian cookbook
Organization: University of Virginia
Date: Fri, 31 Jul 1992 12:10:24 GMT

One of the best intro vegetarian cookbooks is LAUREL'S
KITCHEN.  In addition to recipes, it contains lots of
interesting nutritional information and vegetarian
philosophy.  The book is stocked by all the regular
bookstores like Walden's and Dalton's.  There may be
better cookbooks around, but this one is good and is
probably the easiest to find.
~S
--
Garth (Haridas) Groff
"Not yet famous author"
ggg9y@poe.acc.virginia.EDU         Chant "Govinda Bohlo Hare"
Newsgroups: rec.food.veg
From: gamiddle@math.uwaterloo.ca (Guy Middleton)
Subject: Re: Rainforests and McDonalds
Organization: MFCF
Date: Thu, 30 Jul 1992 18:12:48 GMT

In article <158ttmINN59l@iraul1.ira.uka.de> stoesser@i31s21.ira.uka.de (Achim Stoesser) writes:
> In article <1992Jul30.121333.2952@pixel.kodak.com>, young@serum.kodak.com [Rich Young (x37176)] writes:
> |> 
> |> 	According to the USDA, America imports less than 1% of its beef
>                                ^^^^^^^
> Do you really mean America? Or North America? Or the US of America?

He means the USA.  Americans call the USA "America".  It makes sense to me.
IF their country weren't America, then they wouldn't be Americans.

 -Guy Middleton, University of Waterloo		gamiddleton@math.waterloo.edu
		(+1 519 885 1211 x3472)		gamiddleton@math.uwaterloo.ca
Newsgroups: rec.food.veg
From: weaver@jetsun.weitek.COM (Michael Weaver)
Newsgroups: rec.food.veg
Subject: Re: Sea Salt
Date: 28 Jul 92 01:10:05 GMT
Distribution: na
Organization: WEITEK Corporation, Sunnyvale CA

In article <1992Jul27.142426.18462@athena.cs.uga.edu> strick@athena.cs.uga.edu (Sandra Strickland) writes:
>
>    can someone out there please tell me the advantages that sea salt 
>    has over regular table salt.  I've looked in several books and 
>    can't find an answer.
>
>				Thanks,
>
>				Sandra


Regular salt is pretty close to pure sodium chloride (NaCl). Iodine
salt is the same thing with a small amount of iodine added. Sea salt is
mainly sodium chloride, but also contains significant amounts (20-30
percent I think) potassium chloride, and enough iodine that tiny
amounts of sea salt will fulfill your RDA for iodine. Sea salt also
contains small amounts of light metals (copper, manganese, calcium, etc),
but I am not sure if these have any beneficial effects considering the
small amount of them you get from the amount of salt you can eat and
the difficulty your body has absorbing them from ionic (salt)
compounds.

Sea salt and regular salt taste different. I like the taste of sea salt
better, and that is why I use it.


Michael.
Newsgroups: rec.food.veg
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Veg burgers--is this as good as it gets?
Organization: NASA Dryden, Edwards, Cal.
Date: Fri, 31 Jul 1992 15:41:49 GMT


In article <92211.174107KMICHEL@MIAMIU.BITNET> KMICHEL@MIAMIU.BITNET writes:

>I am a 3/4 vegetarian, and I've been trying to find something to satisfy
>my occasional cravings for any hearty food besides pasta and rice.  I
>bought a meatless burger mix called Nature's Burger made by Fantastic
>Foods.  It's ok, but not great.  This is the only brand I can find
>around here in the supermarkets.  Can anyone who has tasted this brand
>tell me if this is as good as meatless burgers can be?  P.S.I'm not
>into cooking with Tofu.   Any help would be appreciated!

Well, I really like the lemon-flavored tempeh patties.  They don't
pretend to be burgers, but they are very hearty and good in a bun.
They're also good just flopped out onto a plate, sort of like a
cutlet.  They live in the freezer section of my local health food
store, in two-packs, with a blue label.  I believe there's a teriyaki
flavor, too.

There's a philosophical argument inbedded in this whole question,
about imitations and substitutes and so forth.  I'll just say that I
personally have never met a meat substitute that was as good as the
meat it was intended to replace, but I have met a number of products
that taste just fine on their own terms.  These tempeh patties are a
good example; they're terrible hamburger replacements, but great
tempeh patties.
--
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
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot
Newsgroups: rec.food.veg
From: schiles@martini.us.oracle.com (Suzanne Chiles)
Newsgroups: rec.food.veg
Subject: Re: Veg burgers--is this as good as it gets?
Date: 30 Jul 92 23:37:50 GMT
Reply-To: schiles@martini.us.oracle.com (Suzanne Chiles)
Organization: Oracle Corp., Redwood Shores CA
X-Disclaimer: This message was written by an unauthenticated user
              at Oracle Corporation.  The opinions expressed are those
              of the user and not necessarily those of Oracle.

In article <1992Jul30.132155.5341@pixel.kodak.com>,
young@serum.kodak.com [Rich Young] (x37176) writes:
|>In article <92211.174107KMICHEL@MIAMIU.BITNET> <KMICHEL@MIAMIU.BITNET>
writes:
|>>I am a 3/4 vegetarian, and I've been trying to find something to satisfy
|>>my occasional cravings for any hearty food besides pasta and rice.  I
|>>bought a meatless burger mix called Nature's Burger made by Fantastic
|>>Foods.  It's ok, but not great.  This is the only brand I can find
|>>around here in the supermarkets.  Can anyone who has tasted this brand
|>>tell me if this is as good as meatless burgers can be?  P.S.I'm not
|>>into cooking with Tofu.   Any help would be appreciated!
|>>                          Kathleen
|>
|>
|>	I won't presume to speak for all varieties of veggie burgers, but
|>	my experience with them is that they really don't substitute well
|>	in either taste or texture for meat-based burgers, ___BUT___ they
|>	are often quite good in their own right.  It's rather like the old
|>	argument about French varietal wines vs. the California varieties:
|>	if you're expecting a French wine from California, you're doomed
|>	to disappointment (less so today, though, than in the past), but
|>	if you're looking for a fine wine, then California wines fill the
|>	bill quite nicely; just don't expect a California burgundy to
|>	taste like a French burgundy.
|>
|>	Some veggie burgers are very tasty; none of them is an acceptable
|>	substitute for ground sirloin, but that's not necessarily a fault.
|>


I've always been pretty impressed with Garden Burgers, which can be found in
the frozen section.  They're tasty, hearty, and don't contain any tofu. (This 
is not tofu-bashing -- I love to cook with tofu).
                                 
------------------------------------------------------------------------------
Suzanne Chiles				Yes, there are my opinions.
schiles@us.oracle.com			No, they aren't those of Oracle.
					Yes, you are most welcome to them.
------------------------------------------------------------------------------
From: das@voodoo.boeing.com (Deb Schwartz)
Newsgroups: rec.food.veg
Subject: Re: Veg burgers--is this as good as it gets?
Date: 31 Jul 92 04:09:37 GMT
Organization: Boeing Graphics project, Bellevue WA

In article <92211.174107KMICHEL@MIAMIU.BITNET> KMICHEL@MIAMIU.BITNET writes:
>I am a 3/4 vegetarian, and I've been trying to find something to satisfy
>my occasional cravings for any hearty food besides pasta and rice.  I
>bought a meatless burger mix called Nature's Burger made by Fantastic
>Foods.  It's ok, but not great.  This is the only brand I can find
>around here in the supermarkets.  Can anyone who has tasted this brand
>tell me if this is as good as meatless burgers can be?  P.S.I'm not
>into cooking with Tofu.   Any help would be appreciated!

I think Garden Burgers are pretty good - they're frozen patties based,
I believe, on oats, mushrooms, and some other stuff (including cheese,
so they're not vegan).  They're fairly expensive, but they make a nice
treat every once in a while.

Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das
From: arien@milton.u.washington.edu (in*con*sistent kat)
Newsgroups: rec.food.veg
Subject: Vegetarian Restaurants in Sydney, B.C.
Summary: good ovo-lacto restaurants?
Date: 27 Jul 92 05:58:36 GMT
Organization: University of Blegga

Hello,
	I'm interested in finding out about some good vegetarian (ovo-lacto) 
restaurants in Sydney, B.C.  We're going on our honeymoon in about a week 
and a half. (! :)  They don't need to serve only vegetarian food, but 
a nice selection would be great.  Thanks!  (please e-mail, it's getting
=really= hectic. . . )
				  Katrina 
				(about those used bookstores. . .?)

|> "Anyone can have the harmony, if they would leave us the counterpoint." <|
|>  --Dorothy Sayers' _Gaudy Night_  //  arien@u.washington.edu            <|
|>                                  //  arien@blegga.cac.washington.edu    <|
From: ar467@cleveland.Freenet.Edu (Robert C. Jamieson)
Newsgroups: rec.food.veg
Subject: 5% bug!
Date: 23 Jul 92 13:21:28 GMT
Reply-To: ar467@cleveland.Freenet.Edu




Article 811 of alt.ketchup:
Newsgroups: alt.ketchup
From: johnm@cajal.uoregon.edu (John Martin)
Subject: Re: Bugs in ketchup
Keywords: ketchup,ketchup,ketchup,ketchup,ketchup,ketchup,ketchup,ketchup,n
Organization: Institute of Neuroscience, University of Oregon
Date: Thu, 23 Jul 92 07:43:35 GMT

In article <BrssoF.8qs@ecf.toronto.edu>, ricegm@ecf.toronto.edu (George Matthew Rice) writes:

>Well the point is one of my teacher used to work for Heinz and 
>he said that they were allowed to include up to 5% bug in their
>ketchup.
>   It made sense to me. You would use your best to sell as whole tomatoes 
>then next best would be canned, and the dregs of the crop would
>be used to make the blood of the Gods.


I don't know the exact amount, but yes, this happens in America, too.
The Food and Drug Administration (anybody else find it interesting that
they lumped these two together?) has a list of the allowable contamination
for various foods (write them and they'll give (sell?) it to you).

The amounts are much higher for processed foods such as our beloved
ketchup.

That's what gives in added nutritional value, though!


-- 
John Martin                                        johnm@cajal.uoregon.edu
Institute of Neuroscience,   University of Oregon,    Eugene, OR,    97402
From: blosser_cy@lrc.edu
Newsgroups: rec.food.veg
Subject: Enchildada Recipe
Date: 29 Jul 92 18:43:41 EDT
Organization: Lenoir-Rhyne College, Hickory, NC

I don't have the exact recipe 'cuz such doesn't exist. My dad makes 'em
but (being like most men) just throws the stuff together in a skillet &
tosses in the spices until it tastes right or at least edible. =)

Anyway, just prepare your basic corn tortilla & the tomato-sauce/cheese
that is poured on top. The filling inside consists of re-fried beans, &
tofu chopped up in little-bitty pieces with onions and chives added. To
those who haven't had tofu--trust me, it tastes good...You hardly taste
the tofu, even. 

It's a favorite meal of mine.  Perhaps, if I can get my dad to actually
WRITE the recipe down I'll post it to the net.

Sorry if this doesn't make mush sense. I've had a long day.

Happy cooking,

Christopher
From: dsouza@hplred.HP.COM (Roy D'Souza)
Date: Tue, 28 Jul 1992 19:50:57 GMT
Subject: Re: 5 kg of Broccoli
Organization: Hewlett-Packard Laboratories
Newsgroups: rec.food.veg

>/ hplred:rec.food.veg / scampbe1@metz.une.edu.au (Stephen Campbell) /  3:12 pm  Jul 24, 1992 /
>Help!!!!!!!
>
>I have 5kg of blanched and frozen Broccoli. I like it but I am getting
>Hearterly sick of plain steamed Broccoli.
>
>Could anyone please save my taste buds with suggestions????
>
>
>Steve:

Sonia Gandhi's Italian-Punjabi Broccoli Bhaji
----------------------------------------------

1 bundle broccoli cut into florets
1/2 medium onion sliced
1/2 medium tomato  chopped fine
4 jalapeneo peppers  (less for mild)
1/4 inch ginger chopped fine
1 large clove (or 2 medium cloves) of garlic chopped fine.
1/3 teaspoon turmeric powder
salt to taste
1-2 tablespoons of oil (vegetable - corn etc.)

Heat the oil in a large pan, add the chopped onions, jalapeneo pepper,
garlic, ginger, and keep stirring.
When the onions turn slightly brown, add the turmeric powder.
Fry for about a minute.
Add the tomato.
Keep frying till the tomato disintegrates.
Add the salt into the mixture.
Add the broccoli and keep stirring.
Add a little water if needed (to prevent sticking to the pan.)

Cook till broccoli is half-cooked. (Soggy is bad, crunchy is good.)

Serve with rice and dal?

This recipe works well with Asparagus, zucchini, etc
Combinations work well. Ex: Broccoli and Bell Peppers, etc...(add the
bell peppers last)

Newsgroups: rec.food.veg
From: abrams@binah.cc.brandeis.edu
Subject: Re: Paprika Re: RECIPE (vegan): Spicy Baked Potato Slices
Reply-To: abrams@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Thu, 30 Jul 1992 23:44:39 GMT

About that paprika:  it might be a matter of the freshness of what we
get here?  I know my old housemates used to keep their paprika in the
fridge.   Most people don't notice that it says to do that on the 
label.

There is Hungarian paprika available in the U.S. now, by the way.
It comes in a red tin, I think it says Szezged on the label.  It might
be sweeter than what you like. 

Ruth
From: gilgenba@cs.unc.edu (Emma Gilgenbach)
Newsgroups: rec.food.veg
Subject: pressure cooking
Date: 23 Jul 92 19:13:01 GMT

Hi,

I recently received a pressure cooker for my birthday!!!
I am looking for a good book on cooking with the pressure cooker.
Anyone know of any?

Emma
Newsgroups: rec.food.veg
From: swami1@troy.uucp (22535-swaminathan)
Subject: Re: Tissue Culture
Reply-To: swami1@troy.UUCP ()
Organization: Bellcore, Livingston, NJ
Date: Thu, 23 Jul 92 17:32:29 GMT

In article <adwright.711890938@vincent1.iastate.edu> adwright@iastate.edu () writes:
>Since cells can be cultured artificially and grown as an undifferentiated
>mass of cells, thus not being an organism, would it be MORALLY correct
>to eat, say cow muscle cell culture? Lets assume the donor animal was not
>sacrificed.
>
> I am just interested in the moral aspects of this for now, and do not 
>advocate for or against this idea.
>Allen
>
> 
>
>

  How about a culture of your own muscle?

  If you really like it, it can be done on a mass scale and saved?
From: lawson@acuson.com (Drew Lawson)
Newsgroups: rec.food.veg
Subject: Re: Hey you Weiners -  quit bickering   Was: kids & veggie lifestyle
Date: 21 Jul 92 23:14:19 GMT
Reply-To: lawson@aldia.UUCP (Drew Lawson)
Organization: ACUSON, Mountain View, CA

In article <21JUL199206591414@bestsd.sdsu.edu> mccurdy@bestsd.sdsu.edu (McCurdy M.) writes:
>In article <1992Jul20.203231.7917@acuson.com>, lawson@acuson.com (Drew Lawson)      writes...
>>In article <1992Jul18.135928.4223@rtf.bt.co.uk> traub@rtf.bt.co.uk (Michael Traub) writes:
>>>In article <1992Jul18.045418.24989@murdoch.acc.Virginia.EDU> spm2d@uvacs.cs.Virginia.EDU (Steven Miale) writes:
>> 
>
>You heard me. Stop it. Go to your wombs.

But he started it! ;=)

-- 
Drew Lawson                      If you're not part of the solution,
lawson@acuson.com                you're part of the precipitate
From: rodneys@Apple.COM (Rodney Somerstein)
Newsgroups: rec.food.veg
Subject: eating meat (no flames, please)
Date: 28 Jul 92 18:07:01 GMT
Organization: Apple Computer Inc., Cupertino, CA

I have been eating essentially a vegan diet for the last 5 months.  No
animal products in general, but an occasional pasta dish or breads that
may contain eggs.  What I am trying to find out is if I am likely to have
any digestion problems if I eat some meat or fish.  I don't plan to do this
as a matter of course, but will be doing some travelling where it will be
MUCH easier to not adhere to a strict vegetarian diet.

Any advice, other than to avoid meat at all costs, would be appreciated.  I
am especially interested in how to work myself back into eating some meat if
it is advisable to approach this slowly.

Thanks,

Rodney Somerstein (rodneys@apple.com)

-- 
----------------------------------------------------------------------
Rodney Somerstein
rodneys@apple.com
CIS: 73167,2165
AppleLink: SOMERSTEIN1
-- 
----------------------------------------------------------------------
Rodney Somerstein
rodneys@apple.com
CIS: 73167,2165
AppleLink: SOMERSTEIN1
Newsgroups: rec.food.veg