HDTenEightyP/NetNews huggingface dataset:
From: dyer@spdcc.com (Steve Dyer)
Subject: Reyeast (was : Chromium Picolinate vs. Chromium Chloride)
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Thu, 10 Sep 1992 07:04:25 GMT

In article <1992Sep08.012953.4401@omen.UUCP> caf@omen.UUCP (Chuck Forsberg WA7KGX) writes:
>>BTW, brewer's yeast is the food source with the highest amount of 
>>chromium.  But the folks who push chromium are often the folks who
>>are full of stories about all the bad things yeasts do.  Caveat emptor.
>
>Atkins' 1992 book contains an entire chapter on "yeast infections"
>(more precisely, Candida albicans overgrowth beyond its normal range in
>the intestinal tract).  His 1972 book does not mention the subject.
>Atkins reports that 30% of his patients have Candida albicans overgrowth.
>A slightly different view on yeast infections is presented in
>"Super Nutrition for Women" by Ann Louise Gittleman.

>Yeast infections generate a number of symptoms commonly associated with
>everything from Chronic Fatigue Syndrome to Who Knows What, making
>diagnosis difficult.

Yeast infections are well characterized by the medical profession, are
fairly easy to diagnose, and they have symptoms which resemble none of these
you've mentioned.  You're thinking of the mass hysteria which is labelled
as "yeast infections" but which isn't caused by any yeast known.

Needless to say, you can't make a good beer from Candida albicans,
and you can't culture brewer's yeast (which by the way is non-viable (dead))
from someone with a "yeast infection", real or imagined.  These are
completely different species.  Why someone suffering from a "yeast infection"
would need to avoid foods or supplements made with bakers' or brewers' yeast
is one of those peculiarities of modern life I'll never understand.
Ignorance is bliss.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: jil@uts.uucp (Jamie Lubin)
Subject: Re: Is Vitamin C TOXIC ???
Organization: Bellcore, Piscataway, NJ
Date: Tue, 15 Sep 92 14:17:34 GMT
Keywords: Is Vitamin C TOXIC ???

In article <1992Sep15.010940.13849@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>In article <1992Sep14.184925.20787@porthos.cc.bellcore.com> jil@uts.uucp (Jamie Lubin) writes:
>>I've been taking ~ 2800 mg. daily for > 15 years with only positive effects. I
>>use a "natural" C as opposed to pure ascorbic acid.
>
>Inasmuchas "natural C" is "pure ascorbic acid", there ain't much difference
>between the two.
 
There's a difference.

>>>	3) Vitamin C, an anti-Oxidant also has a mild anti-histaminic affect,
>>>	   which is why patients who take it during a "flu/cold" attack
>>>	   feel better.Is that right ?
>>True.
>
>Nope.
 
It has a mild anti-histaminic effect.

>>>	4) what would be the dosage recommended for a normal adult ?
>>No one really knows.  Trial & error in the best method.  The RDAs (recommended
>>daily allowances) are basically too low & don't take biochemical individuality
>>into account.
>
>Right; we've got all these "biochemical individuals" out there who would
>otherwise be incapacitated if the didn't get their 2800 mg of vitamin C
>daily.  God, this is depressing.

Who recommended 2800 mg. for every person; I said "no one knows."  But maybe
you know, so why not tell us how much we need.  We're all waiting.
Newsgroups: sci.med.nutrition
From: dyer@spdcc.com (Steve Dyer)
Subject: Re:  Good basic book on nutrition
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Thu, 10 Sep 1992 06:32:28 GMT

In article <BtwLHs.Dwq@apollo.hp.com> noelie@apollo.hp.com (Noelie Alito) writes:
>    Try Jane Brody's _Nutrition Book_  (_Good Nutrition Book_?),
>    which should be available in any mainstream bookstore and is
>    IMO an excellent book for the layman.  Flip through one:  It
>    sounds just like what you are looking for.
>    I would appreciate hearing from anyone WHO HAS READ THIS BOOK
>    who can suggest one that has better/comparable coverage of this subject.

You really can't do much better than her books.  I recommend all of 'em.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: Salt question
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Fri, 11 Sep 1992 03:17:31 GMT

In article <1992Sep11.024522.18324@meteor.wisc.edu> stvjas@meteor.wisc.edu (Stephen Jascourt) writes:
>I was under the impression that having too much sodium changes one's
>electrolyte balance, causing loss of calcium, magnesium, and potassium.
>So there are good reasons why you may not want to add salt even if you
>don't have a blood pressure problem.

No, I don't believe that is correct.  Your body produces hormones (so-called
mineralocorticosteroids) which control the balance of salt and water
in the body, and when produced in excess tend to cause sodium to be
retained and potassium to be excreted, in a more or less reciprocal
relationship.  However, taking in a lot of salt doesn't by itself
cause a deficiency in other ions.  I don't think heavy, heavy salt
intake is prudent, but a heavy hand on the salt shaker isn't going
to give you a potassium or magnesium deficiency, and certainly not
a calcium deficiency.

>(If this is incorrect, please correct
>me and provide me with a good readable source for someone who doesn't know
>medical jargon but does know some chemistry.)

I don't know; what does Jane Brody say?

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: y8321@carson.u.washington.edu (Yih-Jin Young)
Newsgroups: sci.med.nutrition
Subject: Re: Tradeoffs between reproduction and repair [was: weight gain]
Keywords: reproduction, weight gain, DNA repair
Date: 8 Sep 92 07:04:45 GMT
Article-I.D.: u.1992Sep8.070445.6093
Organization: University of Washington, Seattle

In article <210@sftwks.UUCP> bradbury@sftwks.UUCP (Robert Bradbury) writes:
>In article <1992Sep3.210315.3482@leland.Stanford.EDU>
>  jojo@leland.Stanford.EDU (Joanne Spetz) writes:
>>
>>Maybe someone has more info on this, but the last time I saw an article
>>on the need to gain weight, it was in reference to fertility.  Supposedly
>>some study found that many "infertile" women were properly functioning
>>after gaining 10-15% of their weight.  The recommended diet was high-carb
>>(of course).  Anybody know more on this?  I've always thought the
>>obsession with super-low weights and body fat levels counter the
>>fact that the female body needs fat to have children.
>>
>Joanne is correct.  There has been alot of speculation in the scientific
>literature that low body weight (caloric restriction) has the major effect
>of switching energy resources from reproduction to maintenance and repair
>of DNA and proteins.  This makes sense from an environmental adaptation
>point of view as one doesn't want to reproduce when food resources are
>scarce because it will reduce the probability of the offspring surviving.
>Instead you want to try and keep the parent(s) in good condition until
>such time as the environment improves and can support your offspring.
 
According to John Bongaarts, malnutrition can impair the function of the 
human reproductive process.  This effect is strongest and most evident in
famine and starvation, when both fecundity and fertility are reduced 
significantly.  Moderate chronic malnutrition has only a minor effect on 
fecundity.  He further suggests that a large improvement in the nutrition
of the mothers in the underdeveloped countries will at most result in a 
slight increase in fertility. Other studies (Menken, Trussell, and Watkins)
also show a weak link between nurtition and fertility.  
Based on the studies listed above,  your proposed relationship may not be
very convincing.
 
Yih-Jin Young  y8321@u.washington.edu
Newsgroups: sci.med.nutrition
From: antonio@qualcom.qualcomm.com (Franklin Antonio)
Subject: Re: side effects of niacin
Organization: Qualcomm, Inc., San Diego, CA
Date: Mon, 14 Sep 1992 05:37:56 GMT

In article <1992Sep11.145301.16259@ramsey.cs.laurentian.ca> 91287041@ramsey.cs.laurentian.ca (Roger Maynard) writes:
>I was told that using Niacin would reduce my cholesterol level.  
>Whenever I use it, however, I break out in an incredible rash
>and feel flushed.  These sensations only last about an hour. 

This is a very common effect.  I've seen it mentioned in several books
and have experienced it myself.

>My question is this:  will these side-effects diminish with
>regular use?  I am using 500 mg tablets and have been told to
>use these twice a day.

I've seen claims that the effect diminishes with time.  When I told my
doctor that I was uncomfortable with the effect, he recommended time-release
niacin tablets, which seem to solve the problem.

Newsgroups: sci.med.nutrition
From: young@serum.kodak.com
Subject: Re: Cancer and vitamin C
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Tue, 15 Sep 92 16:13:31 GMT

In article <1992Sep12.180058.29910@cs.ubc.ca> davef@cs.ubc.ca (David Finkelstein) writes:
>In article <1992Sep11.211809.6126@emr1.emr.ca> woodgold@emr1.emr.ca (Cathy Woodgold) writes:
>>The book How To Live Longer And Feel Better by Linus Pauling has a 26-page
>>chapter on cancer.  Much of what follows is quoted from that chapter.
>>
>
>[stuff deleted]
>
>Of course, it should be pointed out that Linus Pauling has recently
>been diagnosed with cancer of the prostrate.

	Probably laid him out flat, too.

	Sorry, I couldn't resist.  I know it's poor net form to criticize
	such things, but it's pros-TATE, not pros-TRATE.


-Rich Young (These are not Kodak's opinions.)
From: kjc7435@ultb.isc.rit.edu (K.J. Cater )
Newsgroups: sci.med.nutrition
Subject: Re: does anyone know how to do this?
Date: 12 Sep 92 17:09:48 GMT
Organization: Rochester Institute of Technology


Let me know if the alt.diabetes.support group is formed, as my diabetic
mother would be very interested in subscribing!

Thanks

K. Cater.

e-mail: "kjc7435@ritvax.isc.rit.edu".
Newsgroups: sci.med.nutrition
From: davef@cs.ubc.ca (David Finkelstein)
Subject: Re: Cancer and vitamin C
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: Sun, 13 Sep 92 00:22:27 GMT

In article <13SEP92.00004409@nerus.pfc.mit.edu> mrl@nerus.pfc.mit.edu writes:
>In a previous article, davef@cs.ubc.ca (David Finkelstein) wrote:
>>Of course, it should be pointed out that Linus Pauling has recently
>>been diagnosed with cancer of the prostrate.
>> 
>1) Linus postulates without the Vitamin C, he may have come down with it much
>earlier in life, after all he is past 90 years old.

Linus Pauling has also generally held that he is a sample of one, and
more controlled studies need to be done.

>2) On a Dr. Dean Adelle (sp?) show, he mentioned that as we get older, just
>about every man's prostate (at least I know how to spell that right) becomes
>cancerous in some form or other for some reason that I forget (accumulation of
>hormones or something), although it's not malignant in everyone. 

Thank you, I can spell also, although I often mistype.  

As men age, almost all experience an enlargement of the prostate.
Many also develop cancer.  By the way, cancer == malignant growth; the
enlargement is not necessarily cancerous.  The hormone which plays a
role in this process is testosterone.  Actually many researchers are
looking at this, not simply because the same hormones are involved in
helping men go bald.



--
---------------------------------------------------------------------
David Finkelstein               |"Nothing comes out of the faucet
University of British Columbia  | but strawberry jelly.  I guess 
davef@cs.ubc.ca                 | that's how rich millionaires live."
Newsgroups: sci.med.nutrition
From: jil@uts.uucp (Jamie Lubin)
Subject: Re: Is Vitamin C TOXIC ???
Organization: Bellcore, Piscataway, NJ
Date: Tue, 15 Sep 92 14:11:11 GMT

In article <1992Sep14.194343.10043@walter.bellcore.com> kenl@origami.cc.bellcore.com (Ken Lehner) writes:
>In article <1992Sep14.184925.20787@porthos.cc.bellcore.com>, jil@uts.uucp (Jamie Lubin) writes:
>
>|> I've been taking ~ 2800 mg. daily for > 15 years with only positive
>|> effects. I use a "natural" C as opposed to pure ascorbic acid.
>
>I know very little about the effects of vitamin C on the body.  Can you
>please tell us what are the positive effects THAT YOU CAN DIRECTLY
>ATTRIBUTE TO THE DOSAGE OF VITAMIN C YOU ARE TAKING?  Saying "I haven't
>had a cold in 15 years" won't cut it; neither have I, and I take very
>little vitamin C.  Unless, of course, you can state that you used to get
>sick a lot, haven't gotten sick in 15 years, and the only thing you
>changed was adding large doses of vitamin C.
>
>Yup, it's a challenge.  It's not meant to be a personal attack; I like to
>encourage people to relate facts and observations, including enough
>information to give some value to what they say.
 
The original query dealt with 1) high doses of C making a person prone to
kidney stones & 2) getting an ill-feeling upon taking > 250 mg. of C.  I merely
mentioned the amount that I take to illustrate that I don't get an ill-feeling
& that as far as I know, I (as of this morning :-) don't have kidney stones.
I take the amount I do based on trial & error, reading (~ 30 books), attending
lectures, listening to TV & radio nutrition programs, etc.  I'm not
recommending it to anyone else.  Maybe, for your purposes, I should have
stated that the C hasn't caused me any negative effects.  I can't state what
the effect of C alone has been because I also take a multivitamin, E, zinc,
B-complex, lecithin, EPA, calcium, alfalfa & a powdered health drink.  Yes,
I have had colds, but less than before, maybe 12 over the last 17 years.  But,
I never get some of the things that others might consider normal, such as
headaches, stomachaches, etc.  I'm also active athletically & as far as
fitness is concerned, so that contributes to my overall well-being.  Finally,
my diet has also been modified over the years, so that's another factor.

>Also, what's the difference between the ascorbic acid in your "natural C"
>and that in ascorbic acid?

I almost hate to respond, but since you asked.  The C that I take also
includes bioflavonoids, & other factors such as enzymes, synergists,
catalysts &, to quote many sources, even unidentified vitamins not found in
the synthetic product.  Even when stripping away the known factors from the
natural source C, chromatographic studies still show differences between this
C & synthetic ascorbic acid.
Newsgroups: sci.med.nutrition
From: adwright@iastate.edu ()
Subject: Re: side effects of niacin
Organization: Iowa State University, Ames IA
Date: Fri, 11 Sep 1992 19:36:17 GMT

In <1992Sep11.145301.16259@ramsey.cs.laurentian.ca> 91287041@ramsey.cs.laurentian.ca (Roger Maynard) writes:

>I was told that using Niacin would reduce my cholesterol level.  
>Whenever I use it, however, I break out in an incredible rash
>and feel flushed.  These sensations only last about an hour. 

>My question is this:  will these side-effects diminish with
>regular use?  I am using 500 mg tablets and have been told to
>use these twice a day.

>thanx for any info

>rm
Sorry I cant help with your question, but that may be  why i got flushed
(no rash, however) after eating a couple of those microwaveable hamburgers
(pre-cooked) at a convenience store. Niacin is added to these things (dont
ask me why). 

While we are on the subject of niacin. I am selecting maize kernels with high 
levels of free (biologically available) niacin. It is my understanding that
the unavailable forms (bound niacin) are trigonelline, niacytin, and a peptide
bound form. Are there others in grain? Is the peptide bound form really 
not available? Does the peptide just get digested to the point where it is
just niacin bound to a single amino acid that is not recognized by digestive
enzymes? 

The reason i want high niacin corn is that i am concerned about "all natural"
products compromising fortification laws, as well as the lack of fortification
of maize products in third world countries, due to inadequate monitoring of
the food facilities. I read a paper where 2-amino pyridine levels 
( an indication of niacin nutrition) in the urine of South African school
children was pretty much proportional to economic status, even though the
cornmeal producers (2 of 3, i believe) supposedly fortified. 

What other vitamins should I be trying to increase for _human_ nutrition. I
understand the livestock situation well enough. In the U.S. (the big producers
at least) make sure their animals get plenty of supplimental vitamins. 

Cheers!

Allen
From: young@serum.kodak.com
Newsgroups: sci.med.nutrition
Subject: Re: Extra iron and amino acids - Good or bad?
Date: 15 Sep 92 17:23:58 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Originator: young@sasquatch

In article <1992Sep15.104111.2346@psych.psy.uq.oz.au> jonathan@psych.psy.uq.oz.au (Jonathan Dwyer) writes:

[...]

>Anyway, my question is:
>
>   I have seen some chemical supplements in the local health
>   food store. These include amino acids to stimulate growth
>   hormone release,  and iron and protein supplements.   Are
>   any of these of any use,  or more importantly, dangerous?
>   The ones I have noted as being possibly relevant are:
>
>   a) l-arginine/l-orthinine tabs  (to 'naturally' stimulate
>                                   growth  hormone  release)
>                                   :-)))) for the naturally!
>
>   b) Liver 10,000 tabs  (lots of calories,  amino acids and
>                          apparently masses of IRON.   Can I
>                          damage  myself by  adding Fe to my 
>                          diet in this way, or should I just
>                          take fibre-gelatin (as the man who
>                          sells fibre-gelatin suggested:-))
>
>   c) Protein powder (just what _is_  conventional wisdom on
>                      this?  Should I buy some,  or just add
>                      powdered milk to my morning smoothie?)


I have a friend who manages one of the local General Nutrition Center stores
who'd kill me for saying this, BUT, in general, protein supplements do nothing
but put stress on your kidneys.  As long as you eat a healthy, varied diet,
there is no need for heavy protein supplementation.  You'd be better off
preparing for a workout by carbohydrate loading the way many athletes do.
Pasta is cheapest, but Carbo Hit (tm) is one of the few supplements that
probably won't hurt you and might actually be of some limited benefit.

If you eat enough good food to provide you with sufficient calories, you'll
almost certainly get enough protein to supply your body's needs.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: mazur@inmet.camb.inmet.com (Beth Mazur)
Subject: Re:  Good basic book on nutrition
Organization: Intermetrics Inc, Cambridge MA
Date: Fri, 11 Sep 1992 23:14:22 GMT

In article <2pvnpvc.artemis@netcom.com> artemis@netcom.com (Michelle Dick) writes:
>I'm not saying that its theoretically impossible to get 1T of
>polyunsaturated fat in a 10% fat diet, just that you'd really have to
>work hard at it.  Most vegetables have some of their fat as
>monounsaturates, some with more mono than poly.  

Huh? Vegetables have so little fat as to make their fat content negligible.

>Thus, I'm left with one of two alternatives:
>
>1. A 10% fat diet is very unwise
>or
>2. Most people don't need a full 1T of polyunsaturated fat per day.
>
>I'll vote for 2.

A 10% fat diet is ridiculously extreme, except for the most anal retentive
types.  If you were crazy enough to try and follow a 10% fat diet, you
probably wouldn't have that much of a problem ensuring that most of the
fat you consumed was polyunsaturated.
 
However, 1T of polyunsaturated fat is probably what most people
who follow a diet that is 30% fat wind up with anyways. A 30% fat diet 
allows for close approximately 600 calories of fat a day, which easily 
enables one to get 1T of polyunsaturated fat in addition to the other 
fat in their diet.

I still think you are taking Brody too literally.  She probably meant
that you need 1T of fat a day to get the essential fatty acids, and she
recommends the polyunsaturated kind.

Anyways, it's not that I figure Brody cannot be mistaken, it's just that
I think you are being a bit nit-picky here.  The woman writes several
hundred pages and the worst thing you can say is "she says you need
1T of fat!"

Now, if she had said amino acids helped cure depression, then you might
have a point :-).

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: sci.med.nutrition,rec.food.veg
From: strnlght@netcom.com (David Sternlight)
Subject: Re: VEGETARIAN DIET
Date: Wed, 09 Sep 92 20:27:41 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


Steve Dyer once more posts polemics as a substitute for rational
discussion.  This time it is calling Fit for Life "cockamamie" without
any specifics.  The book has a zillion page reference/bibliography
supporting its food combining principles, many entries being from the
"orthodox" medical and nutrition literature. In the Diamond's subsequent
book, Fit for Life II, they take people of Dyer's persuasion sharply to
task, with evidence, in an extended chapter.

Further, there is the empirical evidence from many thousands, if not more
who have had their health dramatically improved by following the Diamond's
principles, and the specific testimonials of many whose digestive disorders
disappeared permanently after following these food combining principles.

The Diamond's principles are simple:

1. Cut out, or cut to a minimum meat and dairy.
2. Eat unprocessed water-rich foods (i.e. fruits and vegetables) for 
the bulk of your intake.
3. Eat fruit only on an empty stomach. That means after arising or 3 hours
after any other meal.
4. Eat melon alone or not at all.
5. Eat only fruits and fruit juices until noon.
6. At lunch and dinner, have a large salad and only one food from the
meat category OR a few foods from the carbohydrate category.
7. Avoid refined sugars.
8. Stop smoking
9. Exercise regularly.

The food combining principles are based on extensive scientific research
on the nature of the digestive process, and the incompatibility of the
pH balance and enzyme mix in one's saliva and stomach to digest proteins
vs. carbohydrates. There is also considerable bio-anthropological evidence
(for example the body's very limited ability to process the uric acid in
meat, and the adverse consequences of the excess, as compared with the
enzyme capabilities of true carnivores).

I guess this is yet another case of name-calling as a substitute for facts
in an area Dyer seems not to understand.

Besides, it's a lot easier to sneak up on a plant than on an animal. :-)

Newsgroups: sci.med.nutrition
From: rfelix@netcom.com (Robbie Felix)
Subject: Re: Sources of amino acids
Date: Sun, 06 Sep 92 00:38:57 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <1992Sep5.142422.7897@mailer.cc.fsu.edu> zuniga@loligo.cc.fsu.edu (Ralph Zuniga (FREAC/CAR)) writes:
>
>	There's been much talk lately on the body's need for amino
>acids in order to re-build muscle tissue.  A lot of companies
>are now selling amino acids supplements and making tons of
>of money off this "new" discovery.
>
>	I'm not interested in buying supplements of any kind but
>I'm interested to know what natural foods contain these amino acids.
>
>
I think all food contains amino acids. The supplements are just highly
concentrated and focused on the 22 "essential ones". Generally
speaking , they get the amino acids from soy powder, eggs, powdered
milk, or other main stream protein foods.

A good multivitamin and a few Tblsps. of soy meal will do about the
same thing as the supplements.

rf

Newsgroups: sci.med.nutrition