HDTenEightyP/NetNews huggingface dataset:
From: sj@netcom.com (Suzanne Jacobs)
Subject: Re: chewing gum
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Thu, 19 Nov 1992 05:54:07 GMT

In article <1454@emoryu1.cc.emory.edu> psybc806@emory.edu (Elise G. Jacobs) writes:
>Just out of curiousity, how many of the vegetarians on this board chew
>regular chewing gum, such as trident or wrigleys or the normal brands
>you find in almost every store or vending machine?  
>
>Elise
>  

I only use Wrigley's.  It's vegetable-based.

From: gph@hpcc01.corp.hp.com (G. Paul Houtz)
Date: Wed, 18 Nov 1992 19:10:05 GMT
Subject: Re: miso recipe?
Organization: the HP Corporate notes server
Newsgroups: rec.food.veg

bain0002@bullnext.mc.duke.edu (Landen Bain) writes:
>In article <1992Nov16.225611.7766@muddcs.claremont.edu>  
>omitchel@jarthur.claremont.edu (Ocie *crow* Mitchell) writes:
>> Oops, I guess I am a little unfamiliar in the terminology. 
>
>Miso is a paste made from fermented grains.  I buy little tubs of the  
 ^^^^^

   Correction.  Miso is a paste made from fermented soybeans AND (optionally)
   grains can be used in the process as well:

  All natural miso is prepared in basically the same way, using a two-part
  fermentation process.  To prepare rice miso, for example, rice is soaked
  overnight, drained, and then steamed.  Cooled to body temperature, it is
  mixed with a small amount of "koji starter" consisting of spores of the mold
  Apergillus oryzae.  Every craftsman prizes and guards his favorite strains
  of mold, since they are essential to imparting a unique character to his
  miso.

  The inoculated rice is spread in shallow wooden trays and incubated in warm,
  humid room for about 45 hours.  Here it becomes bound together by a bloom
  of gragran white mold.  This mold-covered grain is called "koji".  The
  function of the koji molds is to produce enzymes that will later break down
  proteins, starches, and fats into more redily digestible amino acids, simple
  sugars, and fatty acids.

  The first fermentation complete, the koji is crumbled to break up the mat-like
  mycelium, thereby giving the koji an appearane similar to rice crispies that
  have been dusted with flour.  It is then combined with cooked sybeans, a 
  little of the soybean cooking liquid, salt, and a small amount of mature miso
  from a previous fermentation.  

  The ingredients are mashed together, then packed into 6 foot deep cedar vats.
  There it ferments for from one to three years, until it is mature, at 
  which time it contains an immense number of vital and very beneficial 
  microorganisms and enzymes.

    (excerpted from The Book Of Miso, Food For Mankind, William Shurtleff and
     Akiko Aoyagi, 1976, Ballantine Books)


Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: Kindred spirits (Vegans)
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Fri, 20 Nov 1992 08:48:30 GMT

In rec.food.veg you write:

>>altar@beaufort.sfu.ca writes:
>>With respect to Geller, see:
>>
>>	Marks & Kammann (1980)  THE PSYCHOLOGY OF THE PSYCHIC
>>		[reports of some detailed field investigations
>>		of Geller's feats]
>>
>>  ... [ rest deleted for space]  ...

>Thanks for your post about Uri Geller and the numerous scientifical studies
>that were done on him.

You're welcome  :-)


>Note, however, that I cited as an example the famous experiments where he
>goes on the air (Radio or TV) and make CLOCKS and WATCHES in
>different houses around the country, simultaneously, which were broken for a 
>long time,(sometimes for YEARS) suddenly, start to work.
[...]
>Do you know if ANY of the cited works specifically tackle this phenomena
>of massive country-wide influence of broken objects ?

Yes, I think  Marks & Kamin, "The psychology of a psychic"
but I don't have the reference at hand so this might not be
exactly right.


>Also, some of the cited examples said how Uri Geller "MIGHT" have done it.
>This does not mean that he did it this way. Suppose somebody has a real
>supernatural powers (for argument sake) and manages to fly in the air,
>you could say "well, he could have had a small jet engine hidden under his
>jacket, etc."  - but that does not means that that's what he did !

It does if he leaves a vapour trail, emits heat, requires refueling
and found to have such an engine under his cape.  ;-)


>So, to sum it all up, do you know of any scientifical explanation for the
>"broken clocks" phenomena and/or an account/confession about this sepcific
>thing (NOT spoon bending and other trivial "magic" tricks) ?

Ok.  But the explanation requires, I think, a little bit of
background into how we construct are narratively reconstruct
such initially confusing events.  Permit me to explain in
a separate posting title, PERCEPTION/MEMORY, REFERENCES, CLOCKS
I want to at least attempt a nominal return to the topic
of this conference, namely vegetarianism.   Also the
message is relatively long.  Relatively long for some but
relatively short for others.  Tell me, is that 
glass half full or half enmpty!? :-)

                                     ted


Newsgroups: rec.food.veg
From: young@serum.kodak.com (Rich Young)
Subject: Re: So-Called Vitamin D (olddate) [rebuttal from August]
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Mon, 23 Nov 92 23:34:10 GMT

In article <altar.722490914@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:

>George B. Clark writes:

[...]

>>Yet Ted suggests it is something new and of great importance, using scare
>>tactics like "the worst food additive in modern history," and talk of
>>"arteriosclerosis," a word Ted has never once spelled correctly.
>
>I'm sorry that other countries may well spell things differently
>than yourself, but the fact remains that the Canadian and British
>spelling is ATHEROSCLEROSIS.
>
>Now, George, please go check even the U.S. published Merck Manual
>and you find that BOTH spellings are the accepted usage in the
>scientific/ medical community.  Maybe in those quack publications
>that you rail about, only the more readily spelled form is  ever
>printed  ;-)

[...]

	Oh, good GRIEF!!!!  In the interest of accuracy let me expound on
	ARTERIOSCLEROSIS vs. ATHEROSCLEROSIS.

	ARTERIO-sclerosis is the generic term for hardening of the arteries
	and refers to any of a number of distinct types and causes:

	   Monckeberg's arteriosclerosis
	   hypertensive arteriosclerosis
	   arteriolosclerosis (note the extra syllable)
	   atherosclerosis

	ATHERO-sclerosis is a type of arteriosclerosis characterized by
	irregularly distributed lipid deposits in the intima of large and
	medium-sized arteries.

	How can we trust data you've presented when you don't even know
	that there's more than a simple spelling difference EVEN AFTER
	LOOKING IT UP in the MERCK MANUAL?!?

	I'm truly sorry rfv'ers, but blatant ignorance under a thin guise
	of quasi-erudite, self-righteous verbosity doesn't deserve respect.


-Rich Young (These are not Kodak's opinions.)
From: tinamou@ferris.cray.com (Doug Nicholson)
Newsgroups: rec.food.veg
Subject: Re: Conclusions about Deb Schwarz
Date: 15 Nov 92 15:18:13 GMT
Organization: Cray Research, Inc.

In article <1992Nov14.084228.23685@abo.fi> me (I) writes:
>In article <3321@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
>>I have Bulsari in my permanent kill file, so I have no idea what else is
>
>I can still make you read this one.
>
>>in his original posting, but speaking for myself, PLEASE DON'T GO!  Over
>>the years, I've enjoyed your contributions and wonderful recipes.  Please
>>be aware that Bulsari speaks only for himself, not for me, or, I suspect,
>
>Shut up. I speak for you.
>
>>many of the other vegetarians on this group.   As far as I'm concerned,
>>anyone who is interested in vegetarianism is welcome in this group, no matter
>>whether they be vegetarian, carnivore or omnivore.
>
>Still need smileys ?

Yes and this whole post is unnecessary.
Newsgroups: rec.food.veg
From: collins@eol.ists.ca (Mike Collins)
Subject: Re: Abhay At His Worst - was Conclusions about Deb Schwarz
Organization: Earth Observations Laboratory, ISTS
Date: Mon, 16 Nov 92 23:25:10 GMT

In article <1992Nov14.155911.9052@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:
>In article <1992Nov14.084228.23685@abo.fi> me (I) writes:
>>
>>I can still make you read this one.
>>
>>Shut up. I speak for you.
>>
>>Still need smileys ?
>>
>>Abhay 
>
>This is Abhay at his worst. Having never contributed anything positive
>to rec.food.veg, everything he posts, including his List Of Participants,
>is intended to incite anger or strike a nerve somewhere.
>
>It's just speculation, but I suspect Abhay could be Michael Traub
>himself using an alias. Both Abhay and Michael display an identical
>personality, demeanor, and agenda.


 i'm begining to think that 'abulsari' is a pseudonym for an orwellian
gang of barnyard animals, who, staring down the barrel of their
destiny, have gained access to the internet and are venting their wrath
on a new found audience.


oh alright .. :-)

mjc
-- 
michael collins
institute for space and terrestrial science
toronto, canada M3J 3K1
collins@eol.ists.ca
Newsgroups: rec.food.veg
From: vlee@vis.toronto.edu (Victor Yuencheng Lee)
Subject: Good news to dearest veg(i/an) in this group
Summary: Vegi food in versatile forms
Keywords: Food
Organization: Department of Computer Science, University of Toronto
Date: 24 Nov 92 03:07:09 GMT

Dear Vegi or Vegan netters, a good news (I think it's new) for you all,

I recently found and bought and ate some vegi food processed with a 
new look. They tastes GREAT! and very solid (well, I will explain)
and it's VEGITARIAN!

Their names doesn't look to good to some of you, but it's not the key point.

They are called:
"Vegitarian Ham"       : made in Japan, imported by SUPER ELEPHANT (NY)
"Vegitarian Chicken"   : made in Taiwan (or local chinese vegi folks here)
"Vegitarian Hot Dog"   : made in Japan, imported by SUPER ELEPHANT (NY)

NOW, let me explain..
Their ingredients are:
"textured soybean protein, palm oil, vinegar, soybean sauce, sugar, salt
 and natural seasoning"  for ham and hot dogs.
"soyabean milk protein wrap (i invent this name, hope you can imagine it)
 and some seasoning" for chicken.
I said that they are solid because they are not like tofu which is soft,
they are like, well, firmly packed solid stuff.

Their prices are:
Ham:     1.1 kg:             26 CND. (my friend told me another store for 22)
Chicken: 0.25 kg (roughly):  8  CND.

I now only know a store called "Green International Trading Co" in 
Toronto (address listed below) and in Vancouver (my mother told me).

The address and telephone for them are:

 SUPER ELEPHANT INC (NY)
 35-30B Farrington st. Flushing, N.Y. 11354 
 Tel: (718) 353-5090
 Fax: (718) 359-3882

 GREEN INTERNATIONAL TRADING CO.
 23 MILLIKEN BLVD., B-21
 Scarborough, Ontario. M1V 5H7
 Tel: (416) 391-0417
 Fax: (416) 391-0547

Well, certainly I am not related to any of them. I just think that
some of you busy guys like me will also find this product very easy
to cook (in fact, you don't have to cook), and taste delicious (Yes,
its taste is different from meat, sorry if this statement will
offend some of you.)

I peosonally like it a lot. By the way, their flavor are Chinese style
(tasted excellent), and their original purpose is to attract non-vegi
Chinese to become vegi in China (well, at least in Taiwan where I am
from).

Have fun and good luck to you all,

Yours sincerely,


--Victor Lee
-----------------------------------------------------------------
vlee@cs.toronto.edu           "Born to die, better get prepared."


Newsgroups: rec.food.veg
From: Eric Gundrum <gundrum@svcdudes.com>
Subject: Request for Tofu soup Recipe
Organization: Software Ventures Corporation
X-Useragent: Nuntius v1.1
Date: Mon, 16 Nov 92 22:03:31 GMT

Speaking of vegan lunches. Can someone send me a recipe for good Hot and
Sour soup, or other tofu soup. I've seen packages in the market, but they
all contain msg, salt or sugar, drugs I have sworn off.

Thanks. --eric
Newsgroups: rec.food.veg
From: leecr@microsoft.com (Lee Crocker)
Subject: Re: What are the 4 common reasons for being vegetarian or vegan ?
Date: 17 Nov 92 19:16:16 GMT
Organization: Microsoft Corporation

> What are the 4 common reasons for being vegetarian or vegan ?
> 1, Ethical reasons
> 2, health reasons
> 3, environmental reasons
> 4, religious reasons
> Most of us claim at least three of them for being vegetarians or vegans.

"At least three" of the above would imply at least one of the ethical or
religious reasons.  I'm sure I'm not alone here in having absolutely no
interest in either, and in fact, get quite annoyed by the self-righteous
spouting of religious drivel here that interferes with useful vegetarian
information.

--Lee "Zen Buddhist Vegetarian in a big leather jacket" Crocker
leecr@microsoft.com
From: omitchel@jarthur.claremont.edu (Ocie Mitchell)
Newsgroups: rec.food.veg
Subject: Re: chewing gum
Date: 19 Nov 92 03:16:38 GMT
Article-I.D.: muddcs.1992Nov19.031638.12653
Organization: Harvey Mudd College, Claremont, CA 91711

In article <1454@emoryu1.cc.emory.edu> psybc806@emory.edu (Elise G. Jacobs) writes:
>Just out of curiousity, how many of the vegetarians on this board chew
>regular chewing gum, such as trident or wrigleys or the normal brands
>you find in almost every store or vending machine?  
>
>Elise
>  

Well, I don't really enjoy gum, the flavor never lasts long enough for me.  
Besides, it's an enviromental problem (who wants to recycle used gum |P)

----------------------------------------------+-------------------------------
``What do you think sirs?''  -Joel (mst3k)    | .sig lite- all .sig no guilt
----------------------------------------------+------------------------------- 
   __             _ _ _                       | Ocie Mitchell
  / ')           ' ) ) )  _/_    /      /) /) | omitchel@jarthur.claremont.edu
 /  / _. o _      / / / o /  _. /_  _  // //  | Q:is that your real name? 
(__/ (__(_(<_    / ' (_(_(__(__/ /_(<_(/_(/_  | A:yes, it is my real name.
----------------------------------------------+-------------------------------
From: sbhattac@rnd.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: Canola oil?
Date: 17 Nov 92 00:59:19 GMT
Organization: NYU Stern School of Business

In article <1992Nov16.213327.4687@csrd.uiuc.edu> saarinen@sp1.csrd.uiuc.edu (Sirpa Saarinen) writes:
>pwestlak@eoe.co.uk (Peter Westlake) writes:

>>I've seen canola oil in several recipes, but never heard of it.
>>Is it known by a different name in Britain, or is it not
>>sold here?

>I think that it is called rape seed oil (or it is made from the seeds of the
>rape plant). But where is the big deal: why don't you just use the cooking oil 
>in your kitchen cupboard (like sunflower etc)? The main reason that people 
>here favor canola oil is that it is low in some fats, not its particular taste.

Typical rapeseed oil is high in erucic acid, an undesirable component of
vegetable oils. FDA allows 2% erucic acid in food oils. The composition of
rapeseed oil varies quite a lot, incidentally, much more than is usual for
other food oils.

Canola is rapeseed oil from selected beans, which meets a bureaucratic
specification. I presume the Canadians are responsible for the
specification. They grow a lot of rapeseed I hear. The renaming has also
obviated the unpleasant associations of the name.

The specification is allegedly enshrined in the new edition of the Food
Chemicals Codex, but I haven't seen that yet, so I don't know what the
exact specification is. It's more detailed than just the erucic acid
content. The FCC entry makes it official. It hasn't exactly been official
before.

- Shankar
Newsgroups: rec.food.veg
From: tinamou@ferris.cray.com (Doug Nicholson)
Subject: Re: why vegetarianism?
Organization: Cray Research, Inc.
Date: 15 Nov 92 09:01:36 CST

In article <62034@mimsy.umd.edu> tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!)) writes:
>aspandia@unix.amherst.edu (ANAND SANKAR PANDIAN) writes:
>>
>>An open question: Does anyone out there have any theories of vegetarian
>>ethics that don't rest on the "badness" of killing animals? It seems as
>>though death is a part (integral part) of the life cycle, and an ecologically
>>conscious ehtics of vegetarianism would take that into account. Any ideas?
>
>     Death may be an integral part of the life cycle, but that doesn't,
>for example, justify murder. The "naturalness" of death doesn't give us
>the right to speed up the process.

I have difficulty with the application of such pejorative terms as
"murder" to the killing of other animals for food.  Certainly we are
not the only species to engage in such a practice.
From: debra@creatures.cs.vt.edu (Debra Potts)
Newsgroups: rec.food.veg
Subject: Re: RECIPE: TVP veggie burgers
Date: 20 Nov 92 17:36:30 GMT

Two people have asked "What is TVP?"

Since I'm near the end of my reader for the day and see that nobody
has yet posted, I'll put in a brief explanation.

TVP stands for textured vegetable protein.  It is made from soybeans.
Somehow, they extract the protein out of the bean and make these
nifty looking little dried granules that can be reconstituted with
water or broth and used in recipes.

I *think* TVP is low in fat, lower than soybeans themselves would be.

Texturewise, it kind of looks like cooked scrambled hamburger meat.  
Aroma-wise, it kind of smells like the less expensive dried pet foods
(which I think use a lot of grain meal, especially soy, so don't gag
at my comparison! ha ha)

The advantages of TVP are many--they make a hearty, chewy addition to
chili, for one thing.  Pretty much any kind of skillet dinner you could
have made with hamburger meat, you can make with TVP.

The drawbacks?  I only know the fringes of what I've perceived to be
the main one; supposedly, there is some harsh chemical induced in the
protein extraction process, and there is criticism that the product is
too "processed" a food really to be very healthy.  **Although there is 
an natural, organic TVP on the market now, advertised in the Vegetarian
Times, which I ordered a FREE sample of, and which is FARRRRRRR superior
to any other more commercialized brand of TVP I've tasted.  The "chunks"
are larger and it is so mild that I oftem found myself munching on 
handfuls of it unreconstituted--tasted like little soy crackerjacks or
something.  Can't remember the brand, but they advertise regularly in VT.

Oh, yes, tastewise, good TVP tastes most like whatever liquid you use to
reconstitute it.

Well, that is my limited knowledge of TVP.  At least now you know what it
is, but surely there is someone out there who has the *real* scoop and would
post for all of us!

debbie potts
Newsgroups: rec.food.veg
From: molnar@Bisco.CAnet.CA (Tom Molnar)
Subject: Re: Health and meatless diet
Organization: UTCS Campus Access
Date: Thu, 19 Nov 1992 21:21:11 GMT

In article <1992Nov19.072829.5532@kakwa.ucs.ualberta.ca> oak@mwilliams.eche.ualberta.ca (Nilesh Oak) writes:
# 
# HEALTH AND A MEATLESS DIET
# Today, with increasing evidence of diet's critical effects on good 
# health and longevity, more and more people are investigating this
# question: Is the human body better suited to a vegetarian diet or
# one that includes meat?

I think the question should be posed in another way.  To me, It is
clear that humans have evolved to be omnivores (I like the phrase
"opportunistic omnivore").  We can eat animals, in fact, animal flesh
(not excluding insects, birds and fish etc.) has always played an
important role in our diets over the last several hundred thousand
years.  Our digestive system is suited to handle a mixed diet.  As
omivores, we can either subsist on almost an entirely animal flesh
based diet (such as the Inuit many generations back), or an entirely
vegan diet.

The question I would pose is: What effect does the choice of diet have?
Or: What are the ramifications of the dietary modifications of the last
    century?

Trying to argue that humans are biologically better suited to be
vegetarian is not a good tactic.  We should not try to argue that we
are not suited to eating meat, but rather point out how bad the
store-bought meat is in comparison to low-fat, drug-free wild meat we
have evolved to eat, or point out the harm we're doing to our
enviroment by relying so heavily on the agribusiness, or even try to
convince them of the responsibilities we have as the dominant animal on
this planet.

The only digestive tract arguments that I would use are ones to convince 
diehard junk food fanatics that they won't die of malnutrition if they 
stopped eating meat, milk, cheese, eggs, fat, salt and caffeine.

Regards,
Tom
Newsgroups: rec.food.veg
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Re: American Celebrity Vegetarians
Keywords: Jackson
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Wed, 18 Nov 1992 02:33:21 GMT

Rosemary A. Warren -- Montreal, Quebec, Canada) writes:

>vegetarianism is growing in popularity with musicians.  off the top of my 
>head, i can think of michael jackson, paul & linda mccartney, madonna.  i 
>believe michael's brother jermaine took a stab at vegetarianism for awhile, 
>but i don't know if he still is one.

>"Eat it, eat it, if it's gettin' cold, reheat it ..."
>	Weird Al Yankovic, "Eat It"

And was there a missing line to the effect,
      "and if its meat, don't eat it". . . ;-)

For what's it worth, here is what Paul McCartney said in 
a McCall's Magazine interview (Aug, 1984):

	"We don't eat anyting that has to be killed for us.
	We've been through a lot and we've reached a stage
	where we really value life"


Newsgroups: rec.food.veg