HDTenEightyP/NetNews huggingface dataset:
From: sfjr@wam.umd.edu (Steve Russell)
Newsgroups: rec.food.veg
Subject: Re: Veganism and impotence
Date: 24 Jan 93 19:25:24 GMT
Article-I.D.: wam.1993Jan24.192524.2975
Organization: University of Maryland, College Park

In article <1993Jan23.210343.3111@zooid.guild.org> rwaigh@zooid.UUCP (Rosemary Waigh) writes:
>In article <agj3yr+@rpi.edu> weavej@aix.rpi.edu (Jonathan Mark Weaver) writes:
>>
>>I heard that women who become vegan will eventually become impotent.
>>While I believe this to be totally absurd, I don't have the sources to
>>back me up on this. Can anyone shine some light on this subject (like
>>maybe vegan women with children on the net)?
>>
>>Thanx in advance.
>>
>>
>As a previous poster mentioned, women can't be impotent.
>
>If you meant to say frigid, I can assure you this is not the case :-) in fact
>some posters on alt.sex recommend a vegan diet (and also avoiding spices,
>onions, and garlic) to make oral sex more enjoyable.
>
>If you meant to say infertile, well all women reach menopause eventually,
>and vegan women do reach menopause slightly earlier (mid-forties rather than
>50) (see _Diet_for_a_new_America_ for several references).  So it is true that
>vegan women will *eventually* become infertile, however few of us are
>interested in having kids in our late forties, I expect!
>
>Cheers,
>
>Ro
> 
>

I've read the same thing about vegan women in DFNA.  Supposedly the time
difference is small but the same vegan women subsequently have far less
risk for genital cancer.

Two-three years less time on the biologicl clock for freedom from worry
about losing vital organs?  Good deal I'd say.

Steve R
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Newsgroups: rec.food.veg
Subject: Re: Vegetarian guidance network
Date: 21 Jan 93 21:13:21 GMT
Organization: UTCS Campus Access

In article <1993Jan20.224216.8817@sequent.com> amy@sequent.com (Amy Paschal) writes:
# 
#                        ... Many people on this news group talk about how
# much better the world would be if everyone ate a vegetarian diet. While
# I think much could be accomplished by this I think more could be 
# accomplished if we could live in a world where people are truly
# tolerent of different ways of living. By tolerent I don't mean 
# putting on a forced smile and saying "yeah, I don't mind X". I mean
# tolerent to the level that we all truly rejoice in the differences
# that make us unique. Off soapbox.

Amy,
	permit me to offer an observation.  I found the following extract,
but I am not able to identify the source.

	Q:  "You can be a vegatarian if you want, but it is a personal
             choice.  Don't try to force it on everyone else."

	A:   From a moral point of view, actions that harm others are not 
	     a matter of personal choice.  Murder, child abuse and
	     cruelty to animals are all immoral.  our society now
	     encourages meat-eating and the cruelties of factory farming,
	     but history shows that society also once encouraged slavery,
	     child labour, and many other practices now recognized to be
	     wrong.

This helped me understand the point of view of the people trying to
convince me with moral arguments on various issues.  Almost daily we
read or hear about different moral dichotomies, such as abortion,
smoking, and animal rights.  Each side simply cannot accept a
counterview since one position affects the other.

If you were a non-smoker, should you be tolerant of carcinogenic second-hand
smoke for example?

We cannot deny that we are destroying our planet, nor can we deny that we 
have to change our ways.  At some point, we all be forced to change our
ways.

I find I am unable to remain silent when someone else's action adversly
affects me or those people or things important to me.

Finding middle ground is so difficult.

Regards,
Tom
Newsgroups: rec.food.veg
From: anand@Cadence.COM (Anand Bemra)
Subject: Re: What made you become vegetarian?
Organization: Cadence Design Systems, Inc.
Date: Sat, 23 Jan 1993 01:19:23 GMT

>Kerryn writes.

>Sometimes I find it hard, when I go to people's places and they don't realise
>that I don't eat meat (but I try my hardest never to get into that situation)
>and they serve up a Roast Beef or something...it gets really awkward.

Interesting. I sometimes go out with lunch with my collegues at work.
They often order together. But I stick to my guns and order separately
a vegetarian dish, notwithstanding the tame fun poked at me.

They can poke all the fun they want. But I know that I am having an
affect on each and every one of them :-) and may be some day 
vegetarianism for them  may not look that far-out of an idea.

So pat yourself on your back everytime you let those non-vegetarians
around you know that you are a vegetarian.

anand 'Where ever you go, there you are ... a vegetarian'
--
Screw PBS & NPR news. Tired of news "sanitized for your protection?". Try:
misc.activism.progressive, "Lies Of Our [NY]Times", "Z" magazine (Boston).
KPFA 94.1 FM (Bay Area), 90.7 (L.A.), 90.1 (Houston, TX), 89.3 (Washington, DC)
These are my opinions, not my employer's. 
Newsgroups: rec.food.veg,misc.fitness
From: kamk@sco.COM (Kam Kashani)
Subject: Re: Low Fat Lunch Ideas?
Organization: The Santa Cruz Operation, Inc.
Date: Fri, 29 Jan 1993 00:42:37 GMT


In article <1993Jan27.234947.7474@wam.umd.edu> sfjr@wam.umd.edu (Steve Russell) writes:
+ Eating healthy lunches seems near impossible to do without compromise.
+ 
+ Anyone have ideas for healthy brown bag fare that is appealing, healthy,
+ low-fat ( no more then 5-6 grams), and doesnt need a microwave?
+ 
+ Steve R

Seitan, if you can find it in your area, makes excellent
sandwiches. I like it in sandwiches with onions, tomatos, 
pickles, and mustard. Seitan is low in fat.

If you can get boiling water, Nile Spice makes a line
of low-fat, cup-of-soup-style instant meals, many of
which are vegetarian. Look for the Lentil Curry or
Savory Garbanzo varieties, which are particularly
low in fat. For a change of pace, after the cup-o-meal 
is finished rehydrating, dump it over cubed tempeh.

If you are a lacto-vegetarian, flavored, non-fat yogurt is
an option. Buy plain yogurt, then add what you want,
for example bananas and cinnimon, or other fruit and
seasoning combinations.  Or, for a Middle-Eastern 
lunch, add chopped cucumber and dill.  If you don't 
have to talk with anyone that day, garlic is a must-add.
Eat with pita, or your choice of bread, and some fresh, 
raw vegetables (such as celery, radishes, carrots, parsley,
jicama, watercress, brocoli, etc).

Cold pasta salads are another option. If you make them
yourself, you can control the amount of fat. A basic pasta
salad might be cooked noodles and chopped, blanched 
vegetables, all tossed together with a low-fat Italian 
salad dressing.

kamk

-- 
Judging from the angle of descent and the force of impact, 
I'd say we've fallen into a trap.
	-- Mastermind ("The Specialists")
Xref: sparky rec.food.veg:12379 misc.fitness:9716
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg,misc.fitness
Subject: Re: Textured Vegtable Protien
Date: 22 Jan 1993 00:25:02 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
NNTP-Posting-Host: starburst.umd.edu

sfjr@wam.umd.edu (Steve Russell) writes:

>Anyone know the nutritional breakdown on Textured Vegtable Protien (TVP)?
>Especically the amt of fat and calories?

This is reposted from an earlier article I had saved off usenet.

Unflavored TVP granules, chunks and strips has no MSG.  The sodium content
is very low, according to the 
TVP Cookbook, the following vitamins and minerals are in TVP (mg per
100 gm of TVP:

Biotin: .07  
Calcium: 340
Copper: 1.3
Folic acid: .35
Iron: 8
Magnesium: 347
Manganese:2.6
Niacin: 3.00
Pantothenic acid: 1.30
Phosphorus: 700
Potassium: 2200
Riboflavin: .33
Sodium 15
Thiamine: .60
Vitamin B6: .5
Vitamin B12: trace
Zinc: 5.5

Granules: (per 1/4 cup dry - 21 gm)
  Calories: 59
  Protein: 11 gm.
  Carbohydrates: 7 gm.
  Fat: .2 gm

Flakes and Chunks: (Per 1/4 cup dry - 14 gm)
  Calories: 39
  Protein: 7 gm.
  Carbohydrates: .4gm
  Fat: .1 gm

This reproduced without permission from The TVP Cookbook by Dorothy R.
Bates.

>Also, anyone know of quick recipes that can be done without an oven and
>without adding fatty/caloric ingredients?

One recipe that I always point to is Sloppy Joes.  I'll include it
here:

Ingredients:
2 small-medium green peppers
2 medium or 4 small onions
canola oil for cooking  (instead, use water to fry - it comes out
  fine, with no loss of taste)
1 1/2 cup boiling water
2 1/2 cup tomato sauce
1 1/2 cup tvp
2 Tbsp. mustard (or more)
2 tsp. chili powder
1/2 tsp. salt
1 Tbsp. or so of soy sauce
1/2 tsp. pepper
1 tsp. sugar (I use 2 Tbsp. Sucanat)


In a very large covered frying pan, saute onions and peppers in oil.
When mostly cooked, add remaining ingredients and stir well.  Cook on
medium for 20 minutes, covered, stirring occasionally.  When done,
serve over toast, or toasted english muffins, or even rice.

>Thanks
>SFJR

You're welcome!
--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
From: betsys@cs.umb.edu (Elizabeth Schwartz)
Newsgroups: rec.food.veg
Subject: Re: Meat replacements
Date: 25 Jan 93 19:16:47 GMT
Organization: University of Massachusetts at Boston

Cauliflower and potatoes make a great curry.
--
System Administrator                  Internet: betsys@cs.umb.edu
MACS Dept, UMass/Boston               Phone   : 617-287-6448
100 Morrissey Blvd                    Staccato signals
Boston, MA 02125-3393                      of constant information....
From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: References for Vegan/Vegetarian environment
Date: 21 Jan 1993 23:39:28 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
NNTP-Posting-Host: starburst.umd.edu
Keywords: environment vegan

ekeller@aerie.CalStateLA.EDU (eddy keller) writes:

>I am looking for publications which discuss environmental
>reasons for/against a vegetarian or vegan diet.  I have a
>few but I could use some help in creating a more extensive
>bibliography.

Some of the best and well known ones are:

Diet for a New America - John Robbins
Beyond Beef - Jeremy Rifkin (explaining the history and problems with
  the cattle culture, as well as explaining what it is doing to our
  environment, and the role it has played in shaping our history.  A
  GREAT book to read)

Another book that I am currently trying to finish but that is a good
book nevertheless is Eco-Warriors:  Understanding the Radical
Enviromental Movement by Rik Scarce.  It mentions veganism in the
first chapter, and has a chapter on animal rights/terrorism.  It
doesn't go into vegetarianism/enviromentalism too much, but you may
find it to your liking.  I love the book.  It is well documented, and
he really knows where he's coming from.  Plus, there is not one iota
of emotional BS in the whole thing.  It is very calm and reasonable,
and I don't often see that in books on such topics.

--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
Newsgroups: rec.food.veg,misc.health.alternative,sci.med.nutrition
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Water, vitamin E toxicity, etc.
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 26 Jan 1993 17:10:32 GMT


Relatively large amounts of vitamin E (around 400 to 800
IU/daily) have been taken for months to years without any
apparent harm.  Vitamin E fractional absorption
will decline with increases in intake, which is one of the
reasons why it is relatively non-toxic. 

Some reports, however, of gastrointestinal disturbance, 
muscle weakness, fatigue, nausea and diarrhea have been 
reported for doses of 800 to 32 IU/d

     "Although oral supplementation appears harmless for most
     persons and even beneficial for others, it is not wise to
     conclude that chronic ingestion of large amounts of vitamin
     E is without risk.  The toxicity noted about four to five
     years ago in premature infants given parenteral vitamin E
     suggests that an upper limit of safety may exist"  
         (from Hunt & Goff, ADVANCED NUTRITION AND HUMAN
            METABOLISM, 1990)

We should keep in mind that large doses of vitamins E (exceeding
1000 IU/d) and A inhibit K absorption and/or action.  Keep in
mind that if you are consuming a 800IU pill each day, then
the total amount of vitamin E from all sources could
well exceed 1000IU.  

                            ted

Newsgroups: rec.food.veg
From: mhulsey@hestia.fcs.uga.edu (Martin Hulsey)
Subject: Re: polio
Followup-To: rec.food.veg
Organization: Dept. Foods & Nutrition, Univ. of GA
Date: Thu, 28 Jan 1993 15:05:56 GMT

In article <1993Jan27.222528.7514@gw.wmich.edu>, x91miley@gw.wmich.edu
wrote:
> 
> Here's some information on polio vaccine development.

You mean misinformation.

According to Nicoll and Russell (FASEB J. 6:2491; 1992), animal research
did not "delay the development of tissue cultures" or useable vaccine.

This assertion is frequently made in the animal "rights" literature by
misquoting Dr. Paul (Miller, Psychol. Sci. 2:422-424; 1991).

The technique of tissue culture was pioneered using animal tissues, and the
recipients of the 1954 Nobel prize for medicine were honored for developing
the technique of propagating polio virus in cultured *monkey* kidney cells.
 Monkeys were necessary for the understanding that polio is caused by a
virus, and these animals continue to be irreplaceable for testing the
safety of new batches of vaccine.

>[...]

--
mhulsey@hestia.fcs.uga.edu (Martin G. Hulsey)
Neuroscience, NRA-ILA, SSIB, NAASO, IASO
From: jaj@hal.gnu.ai.mit.edu (Jill A. Johnson)
Newsgroups: rec.food.veg
Subject: Comments
Date: 24 Jan 1993 20:10:00 GMT
Organization: MIT Artificial Intelligence Lab
Distribution: world
NNTP-Posting-Host: hal.ai.mit.edu

I have a few comments on some things II've been reading on this group.  

First, I thinkthat one reason fewer men are vegetarians is that they are alot
more hung up on the taste of food.  They think that beef and meat tastes good,
and they are right, but I think that they have a real problem thinking about 
life without the food they are eating right now.  I think they fear the 
unknown (or my husband does anyway).  My husband and I had lunch at hardees 
with a friend of his, I ordered a hamburger and fries (I cheated that day) and
my husband ordered chef salad (which does have meat) - at any rate, this friend
of my husbands was completely shocked when my husband started to eat the sald
and I took the less healthy hamburger and fries.  It's partly stereotypes.

Second, infertility in vegan women might happen due to estrogen levels being 
too low, as long as enough fat is had though that shouldn't happen.  Having 
too much estrogen will also cause infertility (ie: birth control pills).  Also,
I had a class last spring in which the instructor insisted that due to
environment and nasty things in the food most women born after the year 2000
will not ovulate properly and will have to have their eggs fertilized outside
of their bodies should they want to be pregnant. I don't know if this guy knew
but it's what he thinks.

Jill
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: References for Vegan/Vegetarian environment
Keywords: environment vegan
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 22 Jan 1993 05:09:37 GMT

Tim Ikeda writes:

>I think Rifkin's works should always be read with a touch of
>incredulity. Put mildly, he has a tendency to gloss-over 
>contradictory information while at other times over-inflating the
>significance of his pet ideas. It as if he doesn't realize
>that two half-truths don't add up to the whole truth.

Tim, you may well be right and here very astute in your
judgement, but I always think it is a good idea
to at least document one or two examples of what you 
state are problems of "contradictory information" or
"over-inflating".  It is simply too easy and glib to
criticize without at least citing a few examples.

As the ancient Greeks use to say, "It is easier to tear
down than build up".  The good critic doesn't spare 
him or herself the trouble of at least making their 
destructive critiques more credible by carefully documenting
their complaints with some unequivocal examples from the
work in question.  Referring to other writings were mistakes
may be more readily found is not a good criticism of the
work at hand as no author is consistently good in
all his or her published works.  

				Regards,
					ted

Newsgroups: rec.food.veg
From: kamk@sco.COM (Kam Kashani)
Subject: Stir-Fry Kale and Tempeh
Organization: The Santa Cruz Operation, Inc.
Date: Thu, 21 Jan 1993 19:15:26 GMT


In response to the request for kale recipes:

		Kam's Stir-Fry Kale and Tempeh
		------------------------------

6 oz tempeh, cubed
1-1/2 C kale, coarsely chopped (or hand torn),	[ either red or green ]
	toughest part of stems removed
1-1/2 C sliced cabbage (as for Mu Shu)		[ red cabbage is colorful ]
1/3 C chopped celery
1 med carrot, coarsely chopped
2 T chopped green onion				[ green and white parts ]
1 T minced garlic
2 tsp minced ginger

peanut oil for cooking

Sauce:
	2 tsp hoisin sauce	[ for a lighter sauce, use soy or Tamari ]
	2 tsp hot chili paste	[ I like garlic-chili paste ]
	1 T rice vinegar

Heat 1 teaspoon of oil in a wok at high heat. Fry cabbage and
celery 45 seconds, then remove from wok. Heat 1 teaspoon of oil. 
Fry carrots 1 minute, then remove from wok. 

Reduce wok heat to medium-high.  Heat 2 teaspoons of oil. Fry 
kale until tender, then remove from wok.

Heat 2 teaspoons oil in wok. Add ginger and garlic, fry for a 
few seconds, then add onion and tempeh. Cook for 1-1/2 minutes, 
or until tempeh starts to brown.

Return all ingredients to wok and heat. Add sauce and mix well.

Serve over rice. Makes two servings.

Note: If you wish, you can make this hotter by frying small,
      whole dried chilis in the oil before adding the garlic and
      ginger. You could also use more chili paste.


- kamk
-- 
Judging from the angle of descent and the force of impact, 
I'd say we've fallen into a trap.
	-- Mastermind ("The Specialists")
From: jgreat@convex.com (J L Greathouse)
Newsgroups: rec.food.veg
Subject: Re: Meat replacements
Date: 22 Jan 93 17:39:19 GMT
Organization: Engineering, CONVEX Computer Corp., Richardson, Tx., USA
X-Disclaimer: This message was written by a user at CONVEX Computer
              Corp. The opinions expressed are those of the user and
              not necessarily those of CONVEX.


test again

-- 
  ______________________________________________________________________
**									**
**  "There is nothing wrong with America  **				**
**       that cannot be fixed	          **  President Clinton 1/20/93 **
Newsgroups: rec.food.veg
From: TANAKA Tomoyuki <tanaka@silver.ucs.indiana.edu>
Subject: Hitler was a vegetarian?
Organization: Indiana University
Date: Fri, 22 Jan 1993 21:17:51 GMT
X-Mts: smtp

I heard that (Adolf) Hitler was a vegetarian.

Is this true?
If so, what were his reasons for being one?

I'd be grateful for any details or pointers.
If you post an article in response,
please send me a copy too.
Thank you.

;;; (Mr.) TANAKA Tomoyuki (Tanaka is my family name.)
;;;
;;; E-mail address: <tanaka@silver.ucs.indiana.edu>

Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: A question from a vegetarian wannabe
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Tue, 26 Jan 1993 09:05:26 GMT

kevin@manilla.eecom.gatech.edu (Kevin West) writes:
>However, in December, 1991, I began to notice that I was losing weight.  I was
>already pretty thin, and didn't really need to lose any.  My face became thin
>and my friends and family became worried.  I also gradually developed an
>insomnia problem, and by the time this past December came around (1.5 years
>of being a lacto-veg.), I was rarely sleeping and was looking very unhealthy.

Maybe some details of what you were eating would help.  Remember,
one of the advantages -- except in your case -- is that whole vegetarian
foods (whole grains, beans vegetables and fruits) are rich in fiber
(some evidence exists that people tend to eat less calories 
due to the filling effect of fiber) and are lower in fats.  Now
as a lacto-vegetarian, it normally is not difficult to maintain the 
same caloric intake by eating fatty foods like whole cheese.  Also, 
try to add more refined oils, tofu, and nuts in your cooking.

Ensuring that suffience calories are being consumed is the
key aim that you need to keep in mind.  You can do this by
eating more fatty foods and also by eating more frequently.
Some people find snacking before going to bed helpful in
sleeping more soundly.  Try eating 3 meals with one or two
snacks.  Heck, you're one of the lucky ones who can 
eat 2 or 3 desserts instead of just one dessert  :-)  Better,
however, if you would simply start having an extra
serving of vegetarian food at each meal.

It has been estimated that 10-20% of all children in the US
were overweight.  Some 35-50% of middle-aged adults were
overweight and at any given time up to half of the people
in the US are "trying" to lose weight.  The interesting
thing is that while the percentage obesity in the US
has more than doubled since 1900 in spite of the new
cultural norms extolling thinness, people are actually
eating 10% FEWER calories each day.  This decrease in
calories has not made up for the lack of exercise.
I take it that you are pretty active?  In any case,
you just have to simply attend to eating more calories.

Keep us posted,

			ted
From: ph@pencom.com (Patrick Hester)
Subject: Re: INSTANT RECIPE IS BLD
Reply-To: ph@pencom.com
Organization: Pencom Systems Incorporated
Date: Thu, 28 Jan 1993 22:23:08 GMT

In article <20085@mindlink.bc.ca> Janet_Wilson@mindlink.bc.ca (Janet  
Wilson) writes:
> Hi, I make a nice big pot of soup every Sunday, when I like to have  
people
> over. They love entering a house filled with the aroma of home cooked  
soups!
> I make tons, that way, even if we have guests or give out bottles of  
soup, we
> have a couple of quarts left over to put in the fridge or freeze. Voila,
> instant soup!!!
> THIs way, you get a great tasting soup and all the convenience of  
instant!

Speaking of great instant soup, if you have a food dehydrator, you can
dry out all kinds of veggie chunks. Just add boiling water for great
instant soup. Most excellent for camping.


--
Patrick Hester   ph@pencom.com   (212) 513-7777   NeXT Mail OK   =8(\/\)
From: jimmys@bonnie.ics.uci.edu (Jimmy Shaw)
Subject: Burger Poisoning in North West
Newsgroups: rec.food.veg
Reply-To: jimmys@ics.uci.edu (Jimmy Shaw)
Organization: Univ. of Calif., Irvine, Info. & Computer Sci. Dept.
Date: 23 Jan 93 09:14:38 GMT

There has been an outbreak of food poisoning in the North Western states
in the U.S. (Washington, Oregon, and California,) and most of the cases
were traced back to burgers sold by Jack-in-the-Box fast food chains.
So far, there has been one fatality: a 2 year old died to kidney failure,
caused by the poisoning, plus many more children in the intensive ward.

When I heard the news, I was saddened by it, and my sympathy goes out to
the families.  It just made me think more about my recent attempt
to become a vegetarian, and how glad I am that I've at least made the
effort.  The death of that young child, in a way, is almost senseless
(not to mention the death of cattles everywhere,) if vegetarianism is
the "dominant" culture, and only "deviants" ate meat! :)

The really gross part about this story is: after my room-mates saw
this on the news, they went out and got some big Macs for dinner!
blech!

Jimmy




--
Jimmy Shaw		      RamFAST, ZipGSX and 6.0... Apple II Forever!
jimmys@ics.uci.edu
-----------------------------------------------------------------------------