HDTenEightyP/NetNews huggingface dataset:
From: abel@vax.sonoma.edu
Newsgroups: alt.support.diet
Subject: Re: Wanted Veggie Dip
Date: 12 Dec 92 00:53:15 GMT
Organization: Sonoma State University

In article <1992Dec11.212947.27298@ucsu.Colorado.EDU>, blackb@spot.colorado.edu (Barbara Black) writes:
> I'm looking for a nofat/lofat dip for fresh veggies.  It's for
> our annual Xmas party.  I always bring a veggie plate so I'll be sure to
> have something to eat.
> 
I just love this!  I use low-fat yoghurt, but it should taste OK with non-fat.

DILL DIP
========

8 oz yoghurt
2 T finely-minced fresh onion (or 1 T dried)
1 t dried dill
3 T dried or fresh parsley (dried makes a thicker dip)

Mix ingredients (add garlic powder if you like it spicier) and let 
sit in the 'fridge for a few hours to let the flavors mingle.  Stir 
and serve.  Makes a strongly-flavored dip.  Cut back onion and dill 
if you wish.
Newsgroups: alt.support.diet
From: npm@dale.cts.com (Nancy Milligan)
Subject: Re: Bagels (Was: Does exercise make you lose weight?)
Organization: Titan Linkabit Corporation
X-Newsreader: TIN [version 1.1 PL6]
Date: Fri, 11 Dec 1992 19:07:28 GMT

Every bagel I've ever looked at (the store bought kind with nuitrition
labels) has said "1 gram fat".  There's so few poppy/seasame seeds
on those bagels that I can't imagine it would even add up to one
gram of fat extra.
--
Nancy P. Milligan 				npm@dale.cts.com
Titan Linkabit					cts!dale!npm
		  Gravity has no hold over me!
Newsgroups: alt.support.diet
From: annie@ultra.manassas.ibm.com ()
Subject: Re: Yogurt cheese. Now what?
Date: Thu, 17 Dec 92 12:31:49 GMT
Reply-To: kehleyr@vnet.ibm.com
Organization: IBM, Federal Systems Company

In article <Dec.16.15.05.01.1992.7707@gandalf.rutgers.edu>, shagan@gandalf.rutgers.edu (Susan R. Hagan) writes:
|> Can someone repost the recipe for this stuff again?  I'd like to try it.

Please re-post and don't just e-mail it to her - I'd like it too.

Thanks,
Brenda J. Molina                                     kehleyr@vnet.ibm.com
--------------------------------------------------------------------------
"What must I do to convince you people?"		 "Die."
Newsgroups: alt.support.diet
From: sjryan@iastate.edu (S. J. Ryan)
Subject: Re: Bagel or donut
Organization: Iowa State University, Ames, IA
Date: Sat, 19 Dec 1992 20:00:59 GMT


I didn't know that my suggestion that people are better off eating bagels 
would spark so much controversy.

	I am the world's worst about eating sweets--especially things like
doughnuts, because my husband is a baker.  He makes great stuff!  However,
if the stuff isn't in the house, and the bagel is, it's hard to get the
doughnut, and easier to get the bagel.  And with all the great flavors
out there, they taste just as good to me.  If they're still not sweet enough,
put on some jelly.  My point was that eating all those fat calories is a 
wasteof calories that you can use to splurge when you really wantsomething
special.  Somehow we all need to get our of the dessert mode.  I'm not
totally successful at that, either.  Especially around the holidays.
But if your regular diet is low in fat, you can afford to splurge and eat
something really full of fat once in a while (like Pete's candy).

	Good luck to everyone over the holidays.  If you're going to eat
something you think you shouldn't, either don't eat it, or really enjoy
it and don't feel guilty.  As a compulsive overeater, I'm convinced the
worst thing we do to ourselves is feel guilty about everything that goes in our mouths.

	Happy holidays!

Sandi
From: dabay@morse.cns.vt.edu (Marian Dabay)
Newsgroups: alt.support.diet
Subject: need FAQ
Date: 17 Dec 92 16:57:13 GMT
Organization: Virginia Tech, Blacksburg, VA

Could some kind soul please post a copy of the FAQ or
mail it to me.  I'm interested in getting information
about low-fat diets.  If anyone has information on
low-fat diets that's not in the FAQ, I would appreciate
it.

Thanks,
Marian Dabay
dabay@morse.cns.vt.edu

From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Fri, 18 Dec 1992 18:51:40 GMT
Subject: Re: Bagel or donut
Organization: the HP Corporate notes server
Newsgroups: alt.support.diet

/ hpcc01:alt.support.diet / jbyrd@chpc.utexas.edu (Jan Byrd) /  6:15 am  Dec 15, 1992 /

>Wow, this is so true for ME.  I keep listening to other people talking about
>how they just stuff themselves with vegetables or bagels, and then they don't
>want the rich, fat-laden foods; but no matter how much of the other stuff I
>eat, I still DO want the donut.
>
It took a lot of serious brain-washing^H^H^H^H^H behavior modification
for me to get to this point.  For me, I do my best to end each day balanced
in calories (calories in ~~ calories out + metabolism) +- 30 or so.  Eating
the apple fritter (formerly a serious weakness) at 1000-2000 calories per
made that goal awfully tough to do (I *did* do it, so I know how tough it
was.  :-) so eventually I was able to convince myself that good tasting or
not, 'it just ain't worth the calories'.  At this point, I decided to develop
a banana craving.  At 100 per, I can afford to indulge.

Probably took 6 months worth of steady effort to get the donut shop out of
my intinerary.  (It became easier when I stopped getting the newspaper
from the rack in front of the shop, too.  Now, if I want a donut, I have to
think about it in advance.  I'll get one maybe every other month or less.
Don't want to talk about how many bananas per week I eat though...)

Pete (Cheeta) Brooks
>
>Jan
>----------
>
Newsgroups: alt.support.diet,alt.tv.infomercials
From: artemis@netcom.com (Michelle Dick)
Subject: Phone number for R. Simmons tapes?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Sun, 13 Dec 1992 06:26:37 GMT

My mom finally came up with a gift she would like to have: The set of
Richard Simmon's Sweatin to the Oldies tapes.  She has the first one
and likes it a lot.  But it is starting to get old and since she is
under doctor's orders to absolutely maintain a constant exercise
schedule, be it none, some, or a lot (She is on thyroid replacement
and they are having ongoing problems with appropriate dosage for her),
she wants the rest of the tapes to help keep her motivated.

So, I have been trying to scan late-night TV without success for the
Simmon's spot.  Anyone out there have their order number?

--
Michelle Dick
artemis@netcom.com
From: shagan@gandalf.rutgers.edu (Susan R. Hagan)
Newsgroups: alt.support.diet
Subject: Re: Yogurt cheese. Now what?
Date: 17 Dec 92 20:43:55 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

jbyrd@chpc.utexas.edu (Jan Byrd) writes:

>In article <Dec.16.15.05.01.1992.7707@gandalf.rutgers.edu>, shagan@gandalf.rutgers.edu (Susan R. Hagan) writes:


Tell me if this will work.  I could take a strainer (the round kind with the
long handle on one end) and line it with cheese cloth.  Then I can sit this
on a bowl.  I can put the yogurt in the strainer, on top of the cheese cloth
and then just let it go.

Would that do it?  

This is how I strain chicken stock - it sounds like the yogurt cheese
procedure is similar.

Sue

-- 
Susan R. Hagan (shagan@gandalf.rutgers.edu) 
Publications Coordinator - User Services
Rutgers University Computing Services
From: brooksp@hpcc01.corp.hp.com (Peter Brooks)
Date: Wed, 16 Dec 1992 20:57:13 GMT
Subject: Re: Oops
Organization: the HP Corporate notes server
From: mprisco@lynx.cat.syr.edu ()
Subject: Re: weight watchers
Keywords: advice, weight watchers
Organization: Syracuse University
Date: Fri, 11 Dec 92 09:33:10 EST

In article <Byzy1L.LpE@acsu.buffalo.edu> v124pax6@ubvmsd.cc.buffalo.edu (Emily A Lyons) writes:
>
>    I am considerring joining weight watchers because it is (relatively) cheap
>    and you don't have to eat special food, both of which are important to me.
>    I have tried occasionally to lose weight on my own, but never very whole
>    heartedly, and never for very long.  I know what I need to do, eat less,
>    exercize, etc., but somehow never get around to doing it, or don't think
>    that I can change.

I've been going to WW for almost a year and have lost 76 lbs so far, but
you have to remember that it isn't a magic pill.  I tried going twice
before with little success.  So you need to be ready to do what they
tell you and to not be in a hurry to lose.  If you relax and take
it slowly, it will work.
>
>    I would apreciate hearing from anyone who has been to WW, with either good
>    things or bad things to say about it.  What did you find helpul?  What 
>    wasn't?  I don't know anyone who has ever been in it, and don't know what 
>    to expect.  Please respond by posting or e-mail.  Thanks in advance,
>                                                           Emily


The best part of it, for me, was learning portion control and how much
I should be eating per day.  Up until then the only way I'd ever lost
weight was to starve myself.  I was convinced that I couldn't eat
"normally" and lose.  So this was a pleasant surprise.  They also
teach you that you *can* eat anything you want, you just have to
be accountable for it.  Personally, I didn't find the meetings helpful,
but I know many have.  I only attended meetings for the first
month or so.  I also like the idea that once you're a lifetime member
you can go for free, its nice to see a diet plan that offers you
incentive to maintain.

Margot

--
"I think we're passing through here kind of fast,
  Did you think these tracks in the dust would last? "
                                         - David Crosby
Newsgroups: alt.support.diet
From: lady@vesta.unm.edu (Just some lady..)
Subject: Re: Wanted Veggie Dip
Date: Sat, 19 Dec 92 16:55:16 GMT
Organization: University of New Mexico, Albuquerque

Cheese Dip (1 serving - 1/2 meat exchange)

1 cup low fat cottage cheese
1/2 medium onion, grated
2 scallions, chopped
1 tsp Worcestershire sauce
1 tsp low sodium soy sauce
1/2 tsp garlic powder
1 Tbl. Celery, chopped
Dash of caraway seed

Whirl all ingredients in blender until smooth and creamy. Chill before serving.
Makes 8 servings, 1Tbl. each.




-- 
                                _   /!
                                \'o_O'
                                  ( )
                                   U
Newsgroups: alt.support.diet
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Yogurt cheese. Now what?
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Fri, 18 Dec 92 14:28:51 GMT

I found the recipe booklet that came with my Dannon Yogurt Cheese Maker,
and herewith are the recipes:

             Herbed Yogurt Cheese Dip  (yields about 1 cup)

    1/2 cup yogurt cheese               2 tsp onion powder
    1/2 cup sliced almonds              1 tsp Worcestershire sauce
    1 Tb lemon juice                    1 tsp dried basil
    1 Tb Dijon mustard                  1 tsp parley, chopped

Slightly crush sliced almonds, combine with cheese and everything else
but the parsley.  Chill, sprinkle with parsley.  Serve with raw vegetable
sticks.

                 Blue Cheese Dip (yields about 1 1/4 cups)

    1 cup yogurt cheese                 3 Tb. mayo
    1/4 cup blue cheese                 few drops Tabasco

Mash the blue cheese, add yogurt cheese and mayo.  Mix until smooth.  Add
a few drops of Tabasco.  Chill.  Serve with raw vegetables.

                        Curry Cheese Loaf
    
    1/2 cup yogurt cheese               1 tsp garlic powder
    4 oz cheddar cheese                 1 Tb curry powder
    1 tsp onion powder                  1/2 cup walnuts, chopped

Mash yogurt cheese and cheddar cheese until blended.  Add onion, garlic
and curry powder, chill.  Put chopped walnuts on 12" piece of aluminum
foil  Place chilled cheese mixture on nuts.  Shape into loaf and cover
completely with nuts.  Chill wrapped in foil.  Serve with crackers.

                         Yogurt Cheesecake

    2 packages unflavored gelatin       1 tsp lemon juice
    1 1/2 cups sugar                    1 Tb rum extract
    2 eggs, separated                   3 cups yogurt cheese
    1 cup skim milk                     1 graham cracker crust

In top of double boiler mix gelatin and 1 cup of sugar, add beaten egg
yolks and milk, cooking over boiling water until mixutre in slightly
thickened (10 minutes).  Remove from heat, add lemon juice and rum ex-
tract.  Cool.  When mixture is cool, add yogurt cheese and mix until
blended.  In a separate bowl beat egg whites, slowly adding the remain-
ing 1/2 cup sugar, until stiff.  Fold into cheese mixture.  Pour into crust.  
Chill.

SWEET YOGURT CHEESE

Use Dannon Vanilla or Lemon Yogurt to make a rich filling for desserts.

Mix sweet yogurt cheese with diced, candied fruit and fill cannoli shells
(????????).

Use sweet yogurt cheese as a topping for carrot cake, zucchini cake or
spice cake.

[End of recipe booklet]

Jan
Newsgroups: alt.support.diet
From: mazur@bluefin.camb.inmet.com (Beth Mazur)
Subject: Re: Yogurt cheese. Now what?
Organization: Intermetrics, Inc.
Date: Fri, 18 Dec 1992 15:38:50 GMT

In article <1992Dec18.140442.12024@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>I think this would work fine too, as long as you're using something like
>cheesecloth.  As I said before, I did try using the regular coffee filters
>once and, another time, a high quality paper towel.  In both cases the
>filter/paper towel seemed to absorb the whey until it couldn't take any
>more.  Very little whey dripped into the pan below.  YMMV, but I'm bullish
>on cheesecloth or a mesh bag. 

With all respect to Jan, it is gravity (or is it entropy :-) that essentially 
does the work of separating the whey from the yogurt, so it really doesn't 
matter whether you use paper towels or coffee filters or cheesecloth.  I've 
tried coffee filters, and they work fine.  Of course, if you're finicky 
about the chemicals used to bleach filters and paper towels, you are better 
off with the cheesecloth.

As I mentioned before though, it is possible to buy yogurt that has 
stabilizers added.  If this is the case, the whey will not separate, so you
will be unable to make yogurt cheese from that type of yogurt.

Beth Mazur                   "...life is more than a vision.  The sweetest
mazur@inmet.inmet.com         part is acting after making a decision."
...!uunet!inmet!mazur                                  -- The Indigo Girls
Newsgroups: alt.support.diet
From: mprisco@puma.cat.syr.edu ()
Subject: Re: Bagel or donut
Organization: Syracuse University
Date: Fri, 18 Dec 92 16:09:01 EST

In article <1992Dec15.141516.8874@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
>In article <1992Dec14.215108.16856@inmet.camb.inmet.com>, mazur@bluefin.camb.inmet.com (Beth Mazur) writes:
>|> [snip'd]
>|> So the 200-calorie bagel is "better" for you in that sense.  On the other
>|> hand, if you really want the donut, you might be better off eating it.
>|> A typical compulsive overeating behavior is to eat about 1000 calories 
>   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>|> worth of other foods before finally caving in and eating the donut.
>   ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>|> 
>|> Beth Mazur 
>
>Wow, this is so true for ME.  I keep listening to other people talking about
>how they just stuff themselves with vegetables or bagels, and then they don't
>want the rich, fat-laden foods; but no matter how much of the other stuff I
>eat, I still DO want the donut.
>
>Perhaps for those others, hunger is the real problem, and as long as they
>can keep the hunger under control, they can avoid the problem foods.  For
>me, hunger is not the real problem.  Except for the guilt, I LIKE the way
>I feel after eating a rich meal - all those endorphens (sp?) or whatever 
>they're called.  Bagels and broccoli are fine, and they certainly make me
>feel *virtuous*, but in my heart of hearts, I still want the cheesecake.
>
>Jan

Well, I agree that I don't eat out of hunger either but I don't
just want one cookie (doughnut, piece of cake), I want several.  I
don't think a reasonable amount of anything ever hurt anyone....
I guess what I'm saying is that I've found I often get these
cravings when I'm bored or frustrated.  So in the long run, its
not really the food that's tempting me.  

For example, on the way in today I noticed that someone brought
in a bunch of yummy home made Christmas cookies (my weakness).
For a few minutes this morning I really though about them (should
I or shouldn't I?  One won't hurt, etc) and then I got distracted.
After lunch I realized that I hadn't thought about them all day
and that's really unusual for me.  So I think I'm learning how
to deal with the triggers (boredom, stress, whatever) in a non-food
way.  

SO my thought is, if you really want one piece of something,
have it.  But if you know that one isn't enough (sounds like
something from AA, mmmm) then maybe its not the food that you
want at all.....

Margot


--
--
"I think we're passing through here kind of fast,
  Did you think these tracks in the dust would last? "
                                         - David Crosby
Newsgroups: alt.support.diet
From: jbyrd@chpc.utexas.edu (Jan Byrd)
Subject: Re: Yogurt cheese. Now what?
Organization: Center for High Performance Computing, Univ. of Texas System
Date: Thu, 17 Dec 92 14:24:57 GMT

In article <Dec.16.15.05.01.1992.7707@gandalf.rutgers.edu>, shagan@gandalf.rutgers.edu (Susan R. Hagan) writes:
|> Can someone repost the recipe for this stuff again?  I'd like to try it.
|> 
|> -- 
|> Susan R. Hagan (shagan@gandalf.rutgers.edu) 
|> Publications Coordinator - User Services
|> Rutgers University Computing Services

About 10 years ago I saw an offer on the side of a carton of Dannon Yogurt
for what they were calling a "Yogurt Cheese Maker".  I sent away for it,
and was delighted with what I got.  It was actually just a plastic stand 
with a round top from which you hang 1 of the 2 mesh bags that comes with 
the stand.  The mesh bags have round rings in the tops corresponding to
the top of the stand.  You then put plain yogurt in the mesh bags and hang 
the bag in the stand.  The stand fits inside a medium-sized bowl, and you 
put the whole thing in the refrigerator overnight.  The whey from the yogurt 
drips out, and you are left with this thick, creamy, slightly tart white 
"stuff" very similar to softened cream cheese, but low-or no-fat.  A recipe 
book came with the contraption.

I haven't seen these Yogurt Cheese Makers advertised anywhere in a long
time, but I've seen a variety of suggestions on how to make yogurt cheese
without one.  The important thing is something to hang the yogurt in, and 
cheesecloth is good.  The next important thing is some way to suspend the 
bag so gravity will force the whey out.  [A Lebanese friend of mine says 
she uses a never-worn-by-human-feet sock and ties it around the neck of the 
faucet in the kitchen sink overnight.]  

Several people have reported having some success with using the basket from 
their coffee maker, and letting it drain through a coffee filter.  I tried 
that, but hardly any whey came out at all, and I personally don't recommend
that method.  The more whey you get out of the yogurt, the thicker the 
cheese; the thicker the cheese, the more useful it is, I think.

I'll try to find the recipe booklet that came with mine Maker and post 
some of them.

Jan
Newsgroups: alt.support.diet
From: Tamara Shaffer <SASTLS@mvs.sas.com>
Subject: Re: Yogurt cheese. Now what? (Cannoli)
Date: Fri, 18 Dec 1992 15:29:00 GMT
Organization: SAS Institute Inc.

>From: jbyrd@chpc.utexas.edu (Jan Byrd)
>Message-ID: <1992Dec18.142851.13507@chpc.utexas.edu>
>
>I found the recipe booklet that came with my Dannon Yogurt Cheese Maker,
>and herewith are the recipes:
>[stuff deleted for the sake of space]
>
>SWEET YOGURT CHEESE
>
>Use Dannon Vanilla or Lemon Yogurt to make a rich filling for desserts.
>
>Mix sweet yogurt cheese with diced, candied fruit and fill cannoli
>shells
>(????????).
 
Hey Jan (and everybody else who's wondering about this).
 
Cannolis are a kinda sweet shell -- sort of the texture of a sugar
cone (ice-cream cone).  They come shaped like a tube.  The dessert,
Cannoli, is the shell stuffed with a mixture of what seems to be
ricotta, cream cheese, and dried fruits and nuts.  I haven't actually
seen the recipe, but I have eaten my share of Cannolis.  BTW, if you're
in Houston, D'Amico's makes a killer Cannoli Cake. (I think they're
still open, anyway.)
 
They are delicioso.
 
You learn something new everyday! :)
 
TAMARA
ps: Thanks for the recipes, Jan!!!
From: jsl+@pitt.edu (John S Lundberg)
Newsgroups: alt.support.diet
Subject: Re: Workouts with bronchitis
Date: 19 Dec 92 20:28:34 GMT
Organization: University of Pittsburgh

In article <102622@netnews.upenn.edu> crawford@ben.dev.upenn.edu (Lauren L. Crawford) writes:
>The doctor told me today that I have acute bronchitis.  
>
>Anyone out there done any aerobic workouts with this ailment?  I was just
>getting back into them and now wonder if it's wise to continue.

For what it's worth, I once ignored a case of acute bronchitis and
kept doing things like walking the dog; I finally started taking it
easy when I realized that I could no longer walk up a flight of
stairs.  It took me months to recover fully.  This was about 15 years
ago and I still remember it.  A very scary episode.

Anything that compromises pulmonary function has the potential to
be life-threatening; people die from pneumonia all the time.  I'd
suggest taking it easy and restricting aerobic activity to lifting a
book from a table or drinking hot soup.  

I'm starting to accept, slowly, that resolving weight problems is a
very long term process;  a couple of weeks off to recover from an illness
mean very little in the perspective of someone who believes he or she is
adopting basic lifestyle changes and not merely dieting.  A period of
slow progress, such as I have been experiencing since Thanksgiving, is
similarly just a part of the program and nothing more.
-- 
John Lundberg
Newsgroups: alt.support.diet
From: csjan@uxa.ecn.bgu.edu (Jan Faires)
Subject: Re: Wanted Veggie Dip
Organization: Educational Computing Network
Date: Mon, 14 Dec 1992 16:10:32 GMT

A loooooong time ago, my son brought home a nifty recipe from nursery
school.  
	VEGGIE DIP

	1 one-lb carton low-fat cottage cheese
	1 envelope onion soup mix

	Whirr in blender until you like the consistency.

This may have a lot of sodium in it, those soup mixes seem very salty
to me.  Low-fat, though!  =-)
From: kfl@access.digex.com (Keith F. Lynch)
Newsgroups: alt.support.diet
Subject: Re: Bagel or donut
Date: 17 Dec 1992 18:25:15 GMT
Organization: Express Access Public Access UNIX, Greenbelt, Maryland USA
NNTP-Posting-Host: access.digex.com

In article <1992Dec15.141516.8874@chpc.utexas.edu> jbyrd@chpc.utexas.edu (Jan Byrd) writes:
> Wow, this is so true for ME.  I keep listening to other people talking about
> how they just stuff themselves with vegetables or bagels, and then they don't
> want the rich, fat-laden foods; but no matter how much of the other stuff I
> eat, I still DO want the donut.

I discovered I'm a carbohydrate craver.  Any fat I ate was just along for
the ride.

If I were to eat nothing but fruit and vegetables, I would remain hungry,
since they are so low in calories.  I need something with a reasonable
number of calories, but extremely little fat.

For me, dry cereal, eaten right out of the box, fits the bill.  Sometimes
more than half a pound in one meal.  Most brands are very low in fat.
Many are high in fiber.  Some are also low in salt and sugar, if that's
important to you.  It's also inexpensive, a source of protein, vitamins,
and minerals, and inexensive.  It requires no special preparation,
refrigeration, or cleanup.  It's available everywhere (at least in
the US).

Dry cereal, fresh fruit, and fresh raw vegetables, are the vast majority
of what I eat.  Along with fair amounts of aerobic exercise, it's
helped me lose, and keep off, 160 pounds for four years so far, without
hunger, illness, or exhaustion.

Keith Lynch, kfl@access.digex.com