HDTenEightyP/NetNews huggingface dataset:
From: lapworth@mizar.usc.edu (Bill Lapworth)
Newsgroups: sci.med.nutrition
Subject: Symptoms of too little salt in diet?
Date: 11 Nov 1992 12:11:57 -0800
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: mizar.usc.edu

How can I tell if I'm not getting enought salt?  My diet contains few
processed foods, I add salt to nothing, so I suspect I'm getting
relatively little salt.

During strenous endurance type exercies, after 2+ hours I become 
mentally fatigued - although my body is tired, it can go for hours more,
but the thougt process becomes noticable less sharp.  Somebody told me
that was due to low salt (I drink lots water, diluted gatorade and munch
fig newtons periodicly, by the way).  So I tried munching a few crackers 
with 800 mg of sodium when brain fade started, and it seems to help
tremendously.  However, I'm not willing to rule out placebo effect or
self fulfilling prophecy or any other bias due to my knowing about the
experimental treatment (hey, backoff buddy, I'm a SCIENTIST).  Do
my symptoms sound like too little salt?
From: paul@svl.cdc.com (Paul Kohlmiller)
Newsgroups: sci.med.nutrition
Subject: Re: Sulfites
Date: 9 Nov 92 22:57:40 GMT

fritz@fc.sde.hp.com (Gary Fritz) writes:

>Susan R. Hagan (shagan@gandalf.rutgers.edu) wrote:
>: What I am looking for is a list of beers that do not contain sulfites.
>: I would appreciate as long a list as I can find, which hopefully
>: contains darker beers as well.

>I would suspect that most imported German beers would not have sulfites,
>but that's not a sure bet.  If the beer was brewed for consumption in
>Germany, it could not contain additives like that, but many German
>beers are "adulterated" when shipped to the US.
I thought that the sulfites were used as part of the process that cleans
the bottles (or cans). 
I then surmised that "draft style" beers might not have any sulfites
but there is no law preventing anyone from claiming that their beer is
draft style.
Well, if that is true then any beer bought in a restaurant or bar that
was draft (or draught) would not have sulfites. But that doesn't sound
likely to me.
So another theory is that beers that are "cold pasteurized" DO contain
sulfites because the sulfites are does the "pasteurizing". But only a few
beers claim to be "cold pasteurized" so that doesn't sound right either.
Hmmm.
--
     // Paul H. Kohlmiller             //  "Cybers, Macs and Mips"    //
     // Control Data Systems, Inc.    // Internet: paul@svl.cdc.com  //
     // Acronym under construction.  // America Online: Paul CDC    //
     // All comments are strictly my own. I won't lie but my       //
     // perception of reality is at best a personal hunch.        //
Newsgroups: sci.med.nutrition
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: niacin and the NIH
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Mon, 9 Nov 1992 19:46:29 GMT

In article <1992Nov9.091149.1@skcla.monsanto.com> mpmena@skcla.monsanto.com writes:
>Rich, you're absolutely right... Sometimes, however, I have this bad habit of
>urging on certain personality types...I know I shouldn't, but it's such fun!

Well, you know me; I'll correct any misinformation no matter what
kind of "personality type" it comes from.  I don't discriminate.

:-)

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Subject: Re: Symptoms of too little salt in diet?
Organization: AT&T
Date: Thu, 12 Nov 1992 21:40:46 GMT

In article <1drpedINNom4@mizar.usc.edu>, lapworth@mizar.usc.edu (Bill Lapworth) writes:
> How can I tell if I'm not getting enought salt?  My diet contains few
> processed foods, I add salt to nothing, so I suspect I'm getting
> relatively little salt.

Minimum sodium needed is 450 mg per day, but there is no
recommended daily allowance for it because most people easily get
enough in their diet.  The maximum for normal diets is 3300 mg per
day. 

> During strenous endurance type exercies, after 2+ hours I become 
> mentally fatigued - although my body is tired, it can go for hours more,
> but the thougt process becomes noticable less sharp.  Somebody told me
> that was due to low salt (I drink lots water, diluted gatorade and munch
> fig newtons periodicly, by the way).  So I tried munching a few crackers 
> with 800 mg of sodium when brain fade started, and it seems to help
> tremendously.

Maybe you needed something to eat or were just tired?  When I get
physically tired from exercise, I think my mind and coordination
start to slow down before the rest of my body does.  That is, the
fine skills fade out before the gross skills do.

> However, I'm not willing to rule out placebo effect or
> self fulfilling prophecy or any other bias due to my knowing about the
> experimental treatment (hey, backoff buddy, I'm a SCIENTIST).  Do
> my symptoms sound like too little salt?

Symptoms of sodium deficiency are "loss of appetite, nausea,
vomiting, muscle weakness, and headaches." [1]  

1. Winick, Myron, ed., _The Columbia Encyclopedia of Nutrition_,
   NY: GP Putnam's Sons, 1988.
-- 
Krista Anderson
krista@ihlpf.att.com  or  ihlpf!krista@att.att.com  or  att!ihlpf!krista
---------------------------------------------------------------------------
Newsgroups: sci.med.nutrition
From: woodgold@emr1.emr.ca (Cathy Woodgold)
Subject: Re: Eating spoiled food reduces lifetime?
Organization: Energy, Mines, and Resources, Ottawa
Date: Fri, 13 Nov 1992 20:08:01 GMT

In article <BSIMON.92Nov12150311@elvis.stsci.edu> bsimon@elvis.stsci.edu (Bernie Simon) writes:
>Keeping oils in the refrigerator is a good idea. Also, it's best to
>use a mono-unsaturated oil, like Canola oil instead of polyunsaturated
>oils. 
I agree about refrigerating (or freezing).  I wouldn't say it's "best"
to use a mono-unsaturated oil.  Certainly, such oils tend not to go
rancid as fast.  However, certain poly-unsaturated oils are needed in
human nutrition (essential fatty acids).  In Fats and Oils In Human
Nutrition, Udo Erasmus argues that the optimal intake of essential
fatty acids is much higher than the typical civilized diet.  Erasmus
also claims that canola oil contains a toxic fatty acid.  Canola was
genetically engineered from something that is toxic;  it wouldn't 
surprise me either if Erasmus is right and it's still somewhat toxic,
nor if Erasmus is wrong and it isn't.  To be on the safe side, I avoid
canola when feasible.  Olive oil would be reasonable if you want a
mono-unsaturated oil.

Pearson and Shaw recommend adding a preservative to each bottle of
oil as soon as you open it.  Beta-carotene is a nice healthy 
preservative;  I used to add it to my oil and maybe I'll start
doing so again.

I don't use any of the vegetable oils from the grocery store.
They're "refined" at high temperatures, and may have had their
vitamin E removed.  I use fresh, "cold-pressed", unrefined flax seed
oil to try to get lots of essential fatty acids.  I don't cook it.
When I fry, I use clarified butter (I heat the butter and scoop
off the foam from the top, then pour the oily part into the frying
pan to fry with).  I think butter is almost all saturated fat, so
it can't turn into trans-fatty acids and other horrors while being
fried.

By the way, I'm going on maternity leave today and won't have
Internet access much if at all for a year or so.  Greetings
to all, and have fun with computers and nutrition.

Cathy  woodgold@seismo.emr.ca  Ottawa, Canada  Standard Disclaimer
Newsgroups: sci.med.nutrition
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Subject: Re: What I Learned about Calcium and Milk (long)
Summary: agreed
Organization: AT&T
Date: Fri, 13 Nov 1992 18:04:59 GMT

In article <1992Nov13.152946.5037@porthos.cc.bellcore.com>, jil@uts.uucp (Jamie Lubin) writes:
> In article <1992Nov11.174410.25760@cbfsb.cb.att.com> kja@cbnewsf.cb.att.com (krista.j.anderson) writes:
> >Not Recommended:
> >Davis, Adelle, _Let's Eat Right to Keep Fit_, 1954.
> 
> When I read this > 17 yrs. ago, I didn't agree with everything she presented
> & as you pointed out in another posting, some of her lecithin vs. cholesterol
> info has even been disproven.  BUT she along with Carlton Fredericks, Gaylord
> Hauser, Dale Alexander & Linda Clark, among others did a great service in
> improving the health of millions of people from the 1950s thru the 1970s+ by
> causing them to become concerned/aware of the relationship between nutrition/
> diet/supplementation & health/disease (depending on your outlook).  I know
> that they, along with, Dr. Roger Williams, Dr. Emanuel Cheraskin, Dr. Richard
> Passwater, Dr. H. Rudolph Alsleben, Drs. Wilfred & Evan Shute, etc. helped
> to bring nutrition into the public spotlight & for that, I & many other
> people are grateful.

Agreed.  In fact Adelle Davis first sparked my interest in
nutrition in the early '70s, so I am grateful too.
-- 
Krista Anderson
krista@ihlpf.att.com  or  ihlpf!krista@att.att.com  or  att!ihlpf!krista
---------------------------------------------------------------------------
Newsgroups: sci.med.nutrition
From: feustel@netcom.com (David Feustel)
Subject: Re: request for info on egg consumption
Organization: DAFCO: OS/2 Software Support & Consulting
Date: Sat, 7 Nov 1992 00:04:19 GMT

ptaplin@escher.arch.adelaide.edu.au (Paul Taplin) writes:

>If this is a FAQ I apologise...

>A friend of mine believes that one fowl egg per week is the suggested
>limit to avoid raising one's cholesterol level too far.
>I would like to know a little of what the latest research says about
>the "dangers" of eating eggs, and the suggested maximum per week.

One fact about eggs not generally known is that eggs have, in addition
to cholesterol, sufficient lecithin to emulsify the cholesterol so
that the cholesterol can pass through cell walls and be metabolized.
Almost all other sources of cholesterol have no lecithin whatsoever.
-- 
Dave Feustel N9MYI <feustel@netcom.com>
 
Security Classification: *** TOP SECRET ***
From: kja@cbnewsf.cb.att.com (krista.j.anderson)
Newsgroups: sci.med.nutrition
Subject: Re: Symptoms of too little salt in diet?
Date: 13 Nov 92 18:22:26 GMT
Organization: AT&T

In article <1992Nov12.214046.14950@cbfsb.cb.att.com>, kja@cbnewsf.cb.att.com (krista.j.anderson) writes:
> Minimum sodium needed is 450 mg per day, but there is no

_Jane Brody's Nutrition Book_ gives a lower figure (in the 200s?)
for minimum sodium, but I can't remember what it was exactly.
-- 
Krista Anderson
krista@ihlpf.att.com  or  ihlpf!krista@att.att.com  or  att!ihlpf!krista
---------------------------------------------------------------------------
From: white@cattell.psych.upenn.edu (Janet White)
Newsgroups: sci.med.nutrition
Subject: Damaged Cartilage
Date: 9 Nov 92 17:02:07 GMT
Organization: University of Pennsylvania

What nutrients are helpful for re-building damaged cartilage?


Newsgroups: sci.med.nutrition
From: ptaplin@escher.arch.adelaide.edu.au (Paul Taplin)
Newsgroups: sci.med.nutrition
Subject: request for info on egg consumption
Date: 6 Nov 1992 03:36:19 GMT
Organization: Department of Architecture, University of Adelaide.
Distribution: world
NNTP-Posting-Host: escher.arch.adelaide.edu.au

If this is a FAQ I apologise...

A friend of mine believes that one fowl egg per week is the suggested
limit to avoid raising one's cholesterol level too far.
I would like to know a little of what the latest research says about
the "dangers" of eating eggs, and the suggested maximum per week.

Thanks,

Paul.
-- 
Paul Taplin              ptaplin@arch.adelaide.edu.au
Dept of Architecture
University of Adelaide   < something witty to be inserted >
South Australia          < here at a later date :-)       >
From: shagan@gandalf.rutgers.edu (Susan R. Hagan)
Newsgroups: sci.med.nutrition
Subject: Sulfites
Date: 6 Nov 92 16:31:54 GMT
Organization: Rutgers Univ., New Brunswick, N.J.

I have recently discovered that an allergy to beer, which I thought
was caused by my allergy to mold, is actually an allergy to sulfites.
I have also discovered that sulfites are an additive to beers and not
a byproduct of the manufacturing process, therefore, there are beers
which do not contain sulfites.  

I have found two brands of beer which do not contain sulfites.  One
is Miller Genuine Draft and the other is St. Pauli Girl.  I conducted
my own personal experiment and I discovered that neither one of these
beers bothered me at all.  Yeah!

What I am looking for is a list of beers that do not contain sulfites.
I would appreciate as long a list as I can find, which hopefully
contains darker beers as well.

Unfortunately, I also discovered that all wines contain sulfites, however
white wines contain less than red ones.  If anyone knows differently
please let me know.

Thanks





-- 
Susan R. Hagan (shagan@gandalf.rutgers.edu) 
Publications Coordinator - User Services
Rutgers University Computing Services
Newsgroups: sci.med.nutrition
From: speedy@vax.oxford.ac.uk
Newsgroups: sci.med.nutrition
Subject: Visiting Res Fellowship
Date: 11 Nov 92 17:41:16 GMT
Organization: Oxford University VAX 6620

Herewith notice of a visiting fellowship that may be of interest
to scientists of various disciplines.  I am sending it to a number
of groups on NETNEWS.  Please bring it to the attention of any
suitable colleagues.  Replies to Dean's secretary at the address 
below - not by e-mail, please! Please indicate where you saw the
advert.

Andrew Speedy
Tutor in Biological Sciences
Christ Church
Oxford

---------------------------------------------------------------------
ADVERTISEMENT


CHRIST CHURCH,  Oxford



Dr Lee Visiting Research Fellowships in the Sciences


The college proposes to elect Visiting Fellows, in the Natural
Sciences and Mathematics, for up to nine months in the period
September 1993 to August 1994.

The Fellowships are intended to enable distinguished senior
scholars to pursue their own research as members of the college
community, and they will be expected to reside in Oxford during
the period of tenure.    Fellows must make their own research
arrangements with Oxford laboratories.

Each Fellow will be entitled to free family accommodation, a
study-room in college and free dinners.   Return fares from the
place of residence will be paid for each Fellow and his/her
family.   Limited stipends may also be offered, depending on
individual circumstances.

Further details may be obtained from The Dean's Secretary, Christ
Church, Oxford OX1 1DP, and applications should be received not
later than
12 December 1992.
Newsgroups: sci.med.nutrition
From: bsimon@elvis.stsci.edu (Bernie Simon)
Subject: Re: Eating spoiled food reduces lifetime?
Organization: None. This saves me from writing a disclaimer.
	<1992Nov11.150608.10763@genie.slhs.udel.edu>
	<BSIMON.92Nov12150311@elvis.stsci.edu> <BxnuDI.32M@dcs.glasgow.ac.uk>
Date: Fri, 13 Nov 1992 16:16:51 GMT

Canola oil is made from a specially bred version of rape which has a
low level of erucic acid and is perfectly safe for consumption. Olive
oil is also a good monounsaturated oil, but is quite a bit more
expensive. 

--
Bernie Simon	(bsimon@stsci.edu)		O tempora! O mores!

Newsgroups: sci.med.nutrition
From: kenl@origami.cc.bellcore.comIn article <1drpedINNom4@mizar.usc.edu>, lapworth@mizar.usc.edu (Bill Lapworth) writes:
Subject: Re: Symptoms of too little salt in diet?
Organization: Bellcore
Date: Wed, 11 Nov 92 20:50:13 GMT

|> How can I tell if I'm not getting enought salt?  My diet contains few
|> processed foods, I add salt to nothing, so I suspect I'm getting
|> relatively little salt.
|> 
|> During strenous endurance type exercies, after 2+ hours I become 
|> mentally fatigued - although my body is tired, it can go for hours more,
|> but the thougt process becomes noticable less sharp.  Somebody told me

Your symptoms sound like a lack of fuel, not lack of salt.  Your body has
available to it a limited amount of glycogen (?), stored in muscle and
maybe the liver.  When this is used up, usually in less than two hours
(!), your body has to switch to a different (and less efficient) energy
system to generate glycogen.  Also, your brain uses glycogen for fuel, so
a reduction in available glycogen will affect your brain.

What you describe sounds like what we triathletes call "bonking".  I
recognize this lack of fuel when all I can think of is eating (during one
long, cold run, I kept picturing a bagel with peanut butter and jelly).
It is not an enjoyable feeling (bonking, not picturing the aforementioned
bagel)...
 (Ken Lehner)
Organization: Bellcore
Subject: Re: Symptoms of too little salt in diet?
Keywords: bonking
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: Are there any dietary magic bullets to lower cholestrol?
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Mon, 9 Nov 1992 21:24:58 GMT

In article <1992Nov9.200128.12339@kakwa.ucs.ualberta.ca> sherwood@space.ualberta.ca (Sherwood Botsford) writes:
>	At this point the only obvious sources of fat to cut out are  
>milk (currently 2%) and cheese. 

Yup. :-)  And cut out the meat while you're at it.

>	But cholesterol is 250, and the doc wants that to come down.

Read Dean Ornish's books on dietary regiments to reduce serum cholesterol.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: sci.med.nutrition
From: sherwood@space.ualberta.ca (Sherwood Botsford)
Subject: Re: Won't have Sex with a Fat Guy/Successful weight loss
Organization: University Of Alberta, Edmonton Canada
Date: Thu, 5 Nov 1992 20:36:39 GMT

Ken Lehner writes
> - Cut way back on fat.
> 
> - Exercise more (focus more on output of calories than on input of
> calories), and STICK WITH IT.
> 
> - Consume most calories prior to exercise (i.e., don't eat a big  
dinner
> before going to bed).
> 
> - Eat often during the day, but avoid big meals.
> 
> - Drink lots of water, especially replacing soda and the like.
> 
> - Be patient.  If you see a diet plan that promises rapid weight  
loss,
> run.

I would add to this: 
Reduce Carbohydrates in the evening to very small amounts.  
Background: Fat metabolism is slow, and is even more so when CHO's are  
available.  BMR demands are light at night anyway.  With a plentiful  
supply of CHO's, the body uses what it needs for BMR, and converts the  
rest to either glycogen or fat.
 
Theory: By minimizing CHO's, you can attempt to force metabolism to  
working with fat. This was the basis of a fad diet a decade ago, but  
that fad restricted all CHO's all the time, resulting in acidosis.

Change CHO consumption to food items with small surface/volume ratios.  

Background:  Rapidly absorbed CHO's cause the blood sugar to spike,  
activating the energy storage mechanisms.   

Theory:	Food items with small surface/volume ratios take longer to  
digest.  Thus pasta is better than bread, boiled potatoes are better  
than mashed. Peanuts are better than peanut butter. If this is valid,  
it would help to minimize chewing your food.

Headgames.
	Long term diets are discouraging, because the normal variation  
from day to day (3-6 lbs) is much larger than the weight lost in a day  
( < .25 lbs)  I've found the following to be of help:
	Each day's weight gets recorded on a calander.  If it's below  
last week's average it's written in green.  If more than 1 lb above,  
it's written in red.
	Each month has a target weight.  If weight is at or below  
target, it's in green and circled.  If above last month's target it's  
in red and circled.  My goal is 2 lbs/month.  If I make target even  
once, then the next month's goal is that 2 lbs less.  If I don't make  
it, it's only 1 lb less than this months's
	At the end of each week, figure out the average weight.  If a  
day was abnormal, (Party -- 3 lbs up...) you can throw out the highest  
and lowest weight, then recompute.  (I find that it seldom makes a  
difference of more than .2 lbs)
	At the end of each month, figure out the average for the month. 
	The calendar is fastened to the fridge.

I've used this approach now for 4 months, losing 1.5 - 2 lbs  per  
month.  It took 20 years to get into this shape. I can afford a couple  
years to return  Some degree of dieting will be required forever, so I  
may as well get comfortable with it.
From: wsonnen@alnitak.usc.edu (Wayne Sonnen)
Newsgroups: sci.med.nutrition
Subject: FDA Sets Out to Hire 600 (Science: 6 Nov 1992)
Date: 12 Nov 1992 12:31:49 -0800
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: alnitak.usc.edu


In the Nov 6, 1992 issue of Science, there is a short (one page) article
on the FDA. It appears that the FDA is going to increase the number
of scientists the current 987 to 1603 by 1995. The reason for the change
is the pressure from AIDS and Alzheimer's groups to speed up the time
for FDA approval of new drugs. According to the Science article, it
currently takes an average 21 to 30 months for the biologics and drugs
divisions, respectively, to approve a new drug. David Kessler (commissioner
of the FDA) says he intends to reduce the waiting time (for FDA review)
to 6 months in the case of drugs for life threatening disease (AIDS, cancer,
and Alzheimer's) and 12 months for most other drugs.

Although there are some problems to overcome, mostly dealing with 
bringing the FDA review process into the computer age, this news is
good news.

Wayne Sonnen
Newsgroups: sci.med.nutrition
From: jil@uts.uucp (Jamie Lubin)
Subject: Re: What I Learned about Calcium and Milk (long)
Organization: Bellcore, Piscataway, NJ
Date: Fri, 13 Nov 92 15:29:46 GMT

In article <1992Nov11.174410.25760@cbfsb.cb.att.com> kja@cbnewsf.cb.att.com (krista.j.anderson) writes:
 
[lots of interesting & informative stuff about calcium deleted]

>For myself, since I've been growing more suspicious that I may have
>a mild intolerance to milk, I will probably try to add more greens
>to my diet and may also take supplements, although I suppose taking
>supplements should be preceded by a talk with my doctor.
 
Do you ask your doctor (not an allergist) if you can eat some cheese or to
quote one of my recent e-mail friends, "do you consult your doctor before
eating a donut or smoking a cigarette?"  Had you said a nutrition-minded
doctor, I guess I'd almost agree with that.  I'm not going to repeat my
"doctors & nutrition" posting here again.

>Not Recommended:
>Davis, Adelle, _Let's Eat Right to Keep Fit_, 1954.

When I read this > 17 yrs. ago, I didn't agree with everything she presented
& as you pointed out in another posting, some of her lecithin vs. cholesterol
info has even been disproven.  BUT she along with Carlton Fredericks, Gaylord
Hauser, Dale Alexander & Linda Clark, among others did a great service in
improving the health of millions of people from the 1950s thru the 1970s+ by
causing them to become concerned/aware of the relationship between nutrition/
diet/supplementation & health/disease (depending on your outlook).  I know
that they, along with, Dr. Roger Williams, Dr. Emanuel Cheraskin, Dr. Richard
Passwater, Dr. H. Rudolph Alsleben, Drs. Wilfred & Evan Shute, etc. helped
to bring nutrition into the public spotlight & for that, I & many other
people are grateful.
Newsgroups: sci.med.nutrition