HDTenEightyP/NetNews huggingface dataset:
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: ISO: Vegetarian Martial Artists
Date: 9 Oct 92 04:37:50 GMT
Organization: The Reality Liberation Front (pixels to the people!)

dccarr@cbnewsd.cb.att.com (david.c.carr) writes:
>> 
>>      Are there any other vegetarian martial artists out there? A friend
>> of mine at the dojo, who's a vegan and a rather slender fellow, is
>> training for his black belt, and all the instructors are pressuring him
>> to bulk up. Any training advice is appreciated. (Especially since it'll
>> make it easier when my turn comes!)
>
>I've been OL-vegetarian for many years now.
>Started training many years further back when I was a carnivore -
>my change in diet made absolutely no difference in how I trained.
>
>Want to be more specific about what you're looking for?

     Well, partially just moral support. If you saw some of the e-mail
I've gotten, you'd know why. For example:

) If we wants to bulk up, he should eat a lot of strachie foods,  and most
) of all we needs to eat some god damn meet!!!!!What kind of sick fuck is he.  
) NoNot eating meet. I am telling you.  What kind of Martial arts is he into 
) I hope its not TKD.    

     I told the "gentleman" who sent this that I'd be glad to give him a
demonstration of what a vegetarian martial artist can do, but he
doesn't live in the area.

     But we're also looking for any specific vegan diet plans for
someone who's looking to put on muscle and is also doing a fair amount
of aerobic activity. We already know to eat high carbs, medium
protien, and low fat, but he's looking for specific foods or dishes.

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
     "Certainly, I know what to do, and when I am Vice President -- and
      I will be -- there will be contingency plans under different sets of
      situations and I tell you what, I'm not going to go out and hold a news
      conference about it. I'm going to put it in a safe and keep it there!
      Does that answer your question?"
      -- Vice President Dan Quayle when asked what he
         would do if he assumed the Presidency,1988
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.veg
Subject: RECIPE: paella vegetariana
Date: 7 Oct 92 20:35:32 GMT
Organization: University of California, Davis

This is from the August 1992 issue of Vegetarian Times. I made it last
weekend and it's fabulous!


PAELLA VEGETARIANA

8 oz. flavored tofu
6 oz. seasoned tempeh
1/4 c. oil
2 T. olive oil
2-3 T. minced garlic
1 red bell pepper, diced
1 large onion, diced
1 large carrot, diced
1 tsp. paprika
1 tsp. cumin
1/2 tsp. salt, pepper
1/4 tsp. cayenne
1/4 tsp. saffron
2 c. uncooked white rice
3-1/2 c. boiling water
2 bay leaves
1 c. peas
1 c. corn kernels

Slice tofu (or tofu sausage) and tempeh into bite-sized pieces.  In a 
Dutch oven or large frying pan, heat vegetable oil until hot but not 
smoking.  Add half the tofu and tempeh, and fry until golden brown.  
Remove and drain on a paper towel.  Fry remaining tofu & tempeh, adding 
more oil if necessary.  Drain and set aside.  Heat 1 T. olive oil in pot.  
Add 1 T. garlic and saute for about a minute, until light gold.  Add diced 
bell pepper and saute with garlic for 1-2 minutes, until fragrant.  Remove 
from pot and set aside.  Add remaining olive oil to pot.  Add remaining 
1-2 T. of garlic and the onion & carrot; saute for 2 minutes.  Add paprika, 
cumin, salt, pepper, cayenne & saffron.  Stir for 30 seconds.  Stir in 
rice, then add boiling water, bay leaves, tofu and tempeh.  Stir well.  
Cover pot, reduce to a low simmer and cook 12-15 minutes.  When liquid has 
been absorbed, turn off heat.  Add sauted peppers, peas and corn on top of 
rice.  Replace lid and let sit for 5 minutes.  Remove lid and fluff mixture 
with a fork.  Discard bay leaves.  Garnish with cherry tomatoes & parsley 
if desired.  Variation: can substitute turmeric for saffron to reduce
cost.

Enjoy!

Richard
Newsgroups: rec.food.veg
From: rovel@eng.umd.edu (Amy L. Rovelstad)
Subject: Re: safe and effective ant=away formula
Date: Thu, 08 Oct 92 13:13:11 GMT
Organization: College of Engineering, University of Maryland, College Park
Distribution: na
Keywords: don't wana kill the buggers......
Originator: rovel@coke.eng.umd.edu


In article <1992Oct8.034752.8559@wam.umd.edu>, begonias@wam.umd.edu (Jeremy Ritzer) writes:
>
>I guess this isn't really appropriate, unless you consider eating anst/ants
>	a vegetarian choice, but i was wondering if anybody could help me
>	persuade some ant critters from hanging out on my kitchen counter.
>Any ideas?  Don't wanna buy those nasty things, and don't necessarily wanna 
>	commit wholseale slauhghter........
>Thanks......
>jeremy
              

Arrgh!  We've been having a horrible time with ants and fleas this summer.  
I have found that the best way to combat them is to find out where they're
coming in (not difficult if you have a lot), and then spread a pepper/red 
pepper mix near the entrance (they appear to really not like this).  Once
they've stopped for awhile, you can sweep up the pepper. 

If you are interested in discouraging insect pests via natural methods, there
is a book called _Tiny Game Hunting_ by authors whose names I forget.  It's
paperback, and costs something like $7-8.  If anyone is really interested,
email me and I can get you more info.

Amy
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.veg
Subject: Vegetarian Societies?
Date: 15 Oct 92 23:31:21 GMT
Distribution: na
Organization: University of California, Davis

I'm looking for people out there in netland who belong to a local vegetarian 
society in their community? I'm thinking of trying to organize one here 
in Davis, and would like stories of your experiences, how your society is 
organized, what kinds of activities you have, goals of your society, etc. 
Thanks in advance.

Richard
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Health Improvement and Ailment Cures.
Date: 13 Oct 92 07:02:50 GMT
Article-I.D.: spdcc.1992Oct13.070250.13565
Organization: S.P. Dyer Computer Consulting, Cambridge MA

I suspect that the ability to stop taking beta blockers as a result
of becoming vegetarian stems from any weight loss which would result
from avoiding a high fat diet.  Even small incremental weight loss
can reduce or eliminate the need for drugs in people with mild hyper-
tension (high blood pressure).  I'd be much less likely to think this
would be true with their topical ocular use for glaucoma.  On the
other hand, a well-balanced vegetarian diet lwo in fat is undoubtedly
healthier in general that a typical western diet, so you're not losing
anything by trying, as long as you don't pin your hopes on one single
unlikely outcome.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: abulsari@aton.abo.fi (A. Bulsari)
Subject: Soyabeans for heart patients
Organization: Abo Akademi University
Date: Thu, 15 Oct 1992 14:04:53 GMT


I got this 
From: Michael Traub <traub@btcs.bt.co.uk>
but quite possibly originates from Ferrell Wheeler.


Extracts  taken  from  the  Lancet,  9  and  16  May,  1992  and Journal of
American Medical Association, 27 May 1992.

---------------------------------------------------------------------------

Soybeans  have  done  for  heart  patients what a host of drugs and special
diets couldn't.

In  patients  with  kidney  disease, specifically  a large  amount  of
protein  in  the  urine,  with  elevated  cholesterol   levels,  those
consuming   a  vegetarian  soy  diet   for  eight  weeks   experienced
significant  falls  in  blood  cholesterol  and   in  urinary  protein
excretion.   As soon as  they returned  to  their normal  diets, their
blood cholesterol  and  urine protein levels  returned to what  they'd
been before.

Accosding  to  the  study,  conducted  by the University of Milan, the "soy
diet  induced  a  moderate  but  significant  reduction  in urinary protein
excretion  that...  could  not  be  attributed to spontaneous improvement."
This   study   has   meaning   for   kidney   patients   whose  cholesterol
abnormalities increase the risk of heart disease.

At the same time  the Department  of Clinical Chemistry, University of
Helsinki,  demonstrated that  the fact that Japanese women have a much
lower incidence of hot flushes and other menopausal  symptoms may have
something to do with the traditional Japanese low-fat diet.

In  studying  the women from a village south of Kyoto the researchers found
the  women  were excreting isoflavanoids, or weak oestrogens, 100-1000-fold
higher than women consuuming a typical western diet.

The excretion of isoflavanoids  in urine is associated with eating soy
products such as tofu and miso.

"Such  high  amounts  [of  isoflavanoids]  could  have  biological effects,
especially  in  postmenopausal  women  with low oestrogen levels", said the
report.

Two  other  studies  demonstrated  the values of a vegetable-rich diet. The
Tottori  University  in  Japan  found  that  when  a  young  woman with the
autoimmune  disease  lupus  erythematosus was taken off steroids and placed
on a vegetarian diet, she significantly improved.

Finally  a  study  in  north-eastern Italy  (International Journal  of
Cancer:  50:223-229) found an association between cancer of  the colon
and the rectum and high consumption of white bread,  cheese,  eggs and
red  meat.   The  study  also  found a  protective  effect  in a  high
consumption of carrots, spinach, wholegrain bread and pasta.
Newsgroups: rec.food.veg
From: acc4636@tamsun.tamu.edu (Anthony C.)
Subject: Re: Searching for Menu/Nutritional Planning Software
Organization: Texas A&M University, College Station
Date: Fri, 9 Oct 1992 01:38:39 GMT

I just purchased a program called Diet Pro from a company called 
software solutions.  This program comes in a DOS version and a
windows version.  This company actually makes a bunch of programs

Health and Diet 14.95 Preloaded with 1800 foods, calculates nutrition
	lets you enter ingredients to make recipes.  Prints reports
	Enter meals on a daily basis to keep track and compare to goals.

Health and Diet Pro-24.95
Health and Diet Pro- for Windows 29.95 (This is what I have).
	This program has 3000 foods entered including fast food
	from mcdonalds, hardees, jack in the box and a few other places
	that I cant remember.  It lets you set calorie and nutrient
	goals (only fat, carbs, prot, iron, calcium, sodium fiber
	and a few others.  No vitamins basically).  It lets you enter
	the type of exercise you do (football, basketball etc etc) and
	includes calories burned per hour for a variety of sports activies.
	It also lets you add or modify existing sports.  It stores
	information for users and lets each user create meals and keep
	track of nutritional intake and generates reports.  New foods
	can be entered, including recipies.  Graphs data.  Lets you
	keep track of blood sugar, insulin dosage, cholesterol levels
	blood pressure etc.  It has exchanges but I dont know if they
	are american diabetes association exchanges.  This program is
	very good and pretty cheap.  Reading over this paragraph I realize
	that I wrote this by flow of thought so pardon the disorganization.
	

Their phone number is 619-695-3598 and they are on the east coast.
Newsgroups: rec.food.veg
From: nrlfs1.nrl.navy.mil (Judy Karpen)
Subject: Re: eat fat or faint?
Organization: NRL
Distribution: rec
Date: Thu, 15 Oct 1992 15:47:06 GMT


I don't know much about hypoglycemia, but I thought it was a good 
idea to keep eating small amounts throughout the day to keep blood
sugar levels more constant. You might want to try sci.med.nutrition
for more suggestions (make sure you mention you want vegetarian
suggestions only, otherwise someone will tell you to eat tuna 8-<).
What about nonfat pretzels to munch on randomly throughout the day?  
If you prefer hot food, could you microwave a potato every so often 
(they are nonfat unless you put butter on them; since you're lacto 
you could put nonfat yogurt on it)? In fact, you could just eat nonfat
yogurt itself at intervals, although I don't know how lactose 
affects blood sugar vs. the carbohydrates in pretzels, etc. Try 
lowfat/nonfat cookies or granola bars (Health Valley makes good 
ones) for snacks, too.  Don't worry, it's normal for anyone to have
to eat more volume of food as a vegetarian than as a meat-eater, 
it has nothing to do with hypoglycemia.           Cheers, Judy


karpen@nrlfs1.nrl.navy.mil
From: charlesv@aupair.cs.athabascau.ca (Charles Van Duren)
Newsgroups: rec.food.veg
Subject: Re: Freezing/Thawing Tofu
Keywords: tofu
Date: 7 Oct 92 14:33:51 GMT

jerbil@ultra.com (Joseph Beckenbach {Adapter Software Release Engr}) writes:

#	I've had success with frozen tofu by pressing out the excess water
#first.  Supposedly the traditional winter preparation of frozen tofu more
#closely resembles freeze-drying (reference:  _The_Book_of_Tofu_, authors
#slip my mind).

Or pressing out the water when the tofu thaws. Slit the package, let it drain,
and then squeeze out the excess water. Even more effective than removing the
water before freezing.

CvD
From: rk05@ns1.cc.lehigh.edu (RAMESH KRISHNAN)
Newsgroups: rec.food.veg
Subject: Health Food Stores
Date: 7 Oct 92 15:58:47 GMT
Organization: Lehigh University

Being new to the world of healthy eating, I have a question - how does one
find a "health food" store? I live in a relatively small town near
Philadelphia, and the yellow pages don't seem to have any such listing. Are
food co-ops a close enough substitute?

Answer quickly and save my arteries from further clogging! :-)

BTW if this is not considered information of general information, please send
me e-mail.

Thanks.
-- 
________________________________________________________________________
rk05@lehigh.edu            "The real world is always a special case"
                                 College of Business & Economics
                                      Rauch Business Center
                                        Lehigh University
                                        Bethlehem PA 18015
                                           (215)758-3452
Newsgroups: rec.food.veg
From: welchb@woods.ulowell.edu
Subject: Re: Vegetarian Weddings
Organization: University of Lowell
Date: Wed, 14 Oct 1992 20:45:25 GMT

> So how about a boycott of their kitchen equipment? And a good way
> to do this would be to get some people to start putting ``Please,
> no products by xxxx.'' on their wedding invitations. I bet that a
> significant fraction of all the kitchen equipment purchased in the
> US is purchased as wedding presents. And, of course, recipients
> of such invitations would ask ``Why?'', which would offer a good
> chance to explain the point to them, and circulate the idea.
> 
There was supposed to be a newsgroup on boycotts.  [Well, maybe it
was just that I saw that a vote was being taken for its formation.]
I admit that this will just bring out all the bleeding-heart liberals
(of which I am proud to think that I am one sometimes, but the real ones
would probably would disown me) and ax-grinders for every weird cause.
-- 
Brendan Welch, UMass/Lowell, W1LPG,  welchb@woods.ulowell.edu
Newsgroups: rec.food.veg
Newsgroups: rec.food.veg


>
>     Are there any other vegetarian martial artists out there? A friend
>of mine at the dojo, who's a vegan and a rather slender fellow, is
>training for his black belt, and all the instructors are pressuring him
>to bulk up. Any training advice is appreciated. (Especially since it'll
>make it easier when my turn comes!)

Just curious: what style of MA would this be?

What would be the reasoning behind needing to bulk up? (as opposed to extra
conditioning, speed, reducing area of impact, using hips & whole body, 
etc..etc...)

After all, bulking up with just diet will only make for a bigger target,
and bulking up with weights may not necessarily improve the needed skills....
.... unless one is a Sumo wrestler, I guess.

Thanks,

R.
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: ISO: Vegetarian Martial Artists
Date: 11 Oct 92 06:34:25 GMT
Organization: The Reality Liberation Front (pixels to the people!)

dsouza@hplred.HP.COM (Roy D'Souza) writes:
)>     Are there any other vegetarian martial artists out there? A friend
)>of mine at the dojo, who's a vegan and a rather slender fellow, is
)>training for his black belt, and all the instructors are pressuring him
)>to bulk up. Any training advice is appreciated. (Especially since it'll
)>make it easier when my turn comes!)
)
)Just curious: what style of MA would this be?

     Seido Juku, a Japanese style.  

)What would be the reasoning behind needing to bulk up? (as opposed to extra
)conditioning, speed, reducing area of impact, using hips & whole body, 
)etc..etc...)

     They are working on all of these other things. Part of the
rationale for adding muscle seems to be reducing the chance of injury
during kumite; good pecs and lats help protect the ribs.

)After all, bulking up with just diet will only make for a bigger target,
)and bulking up with weights may not necessarily improve the needed skills....

     He's going to be starting weight training, not just bulking up
by diet (which would only make him fat), and he's also training hard on
the needed skills. The instructors just want him to be able to put more
muscle behind those skills.

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
      "Computers are not intelligent.  They only think they are."
From: U49852@uicvm.uic.edu (Gary Seibold)
Newsgroups: rec.food.veg
Subject: REQUEST: Carribean Feast Repost?
Date: 15 Oct 92 21:17:19 GMT
Article-I.D.: uicvm.92289.161719U49852
Distribution: na
Organization: University of Illinois at Chicago

Recently there was a set of recipies posted for a Carribean feast.  I lost that
 could someone mail it to me or repost it please.  Thanks.
Xref: sparky rec.food.veg:9414 rec.martial-arts:13058
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg,rec.martial-arts
Subject: ISO: Vegetarian Martial Artists
Date: 7 Oct 92 16:45:49 GMT
Followup-To: rec.food.veg
Organization: The Reality Liberation Front (pixels to the people!)


     Are there any other vegetarian martial artists out there? A friend
of mine at the dojo, who's a vegan and a rather slender fellow, is
training for his black belt, and all the instructors are pressuring him
to bulk up. Any training advice is appreciated. (Especially since it'll
make it easier when my turn comes!)

===============================================================================
Tom Swiss/tms@cs.umd.edu  |  "Born to die"   |   Keep your laws off my brain!
     "What's so funny 'bout peace, love and understanding?" - Nick Lowe 
          This is a .signature antibody. Vaccinate your .sig!
      "It's impossible to make something foolproof because fools are so
       ingenious."
Newsgroups: rec.food.veg
From: holder@gourde.positron.med.ge.com (Kacy Holder)
Subject: Re: Worst Recipes (Who writes these cookbooks?)
Organization: Computer People Unlimited, Milwaukee, WI
Date: 6 Oct 92 19:40:57


=> Newsgroups: rec.food.veg
=> Path: news.mr.med.ge.com!uwm.edu!cs.utexas.edu!torn!cunews!nrcnet0!emr1!mathieu
=> I'll agree that the Moosewood books are uneven at best when it comes to the
=> quality of the recipes. I've found however that the "Sundays at Moosewood"
=> was better on the whole than the original Moosewood cookbook. I've made
=> excellent dishes from the Indian and African sections of the "Sundays"
=> book although I have also made at least one AWFUL recipe from the same book:
=> the tofu-tamari sauce sheppard's pie. Avoid it!! :-)  I haven't dared
=> try anything from the Southern U.S. section yet :-) (has anybody tried
=> the cola-cherry-cream cheese salad?). I've also found that recipes that 
=> appear in both books tended to be better in the "Sundays" (the Welsh Rarebit 
=> for instance).
=> 	I imagine the main factor making this a better book is
=> that many people contributed to it, not just Mollie Katzen. Not to be
=> too harsh on Mollie, I have made some very good recipes from her books too,
=> the mushroom-ricotta strudel for instance.
=> 
=> >I think that disappointing recipe books are the hardest part of becoming
=> >a vegitarian.
=> 
=> Agreed. It was a major stumbling block for me.
=> 
=> How about "Laura's kitchen"? Is the quality of the recipes better and
=> more consistent than "Moosewood"? Does anyone know (before I fork over the 
=> thirty canadian bucks for the book :-) )?
=> --

Ditto on "Sundays."  I made Spicy Lentil Stew and Injere over the weekend
and the whole family loved it (We're lurking omnivores).  Added
a bit more cumin and Hungarian Paprika, though.  Moosewood is
okay as long as you're not a novice cook.  I find myself messing
around with the recipes quite a bit.  I received my copies of the
Moosewood Cookbook and the Broccoli Forest from my vegetarian
sister for Christmas a few years back and she had taken the
time to add lots of notes in the margins about "I love this one"
and "Forget this exists" and "Add more X".  Sisters
can be grand people, can't they?  I use the Quiche 
recipes in there all the time.

I don't know "Laura's Kitchen" but I have "Laurel's Kitchen
Bread Book" at home and love it.  Making the loaf of learning
was a Road to Damascus experience and well worth the cost of the
book.  Adding more vegetarian to my husband's diet was
very difficult until I discovered two things: homemade bread
and homemade pasta.  I don't think he even realizes he only
eats meat a couple of times a week...



--
Katharine C. Holder
Computer People Unlimited, Inc.
email: holderk@positron.med.ge.com

"These opinions are my own and not necessarily those of the client for whom 
 I am working or Computer People Unlimited, Inc."
Newsgroups: rec.food.veg
From: leslie@cgrg.ohio-state.edu (Leslie Bishko)
Subject: Re: Searching for Menu/Nutritional Planning Software
Organization: Advanced Computing Center for the Arts and Design
Date: Fri, 9 Oct 1992 13:13:32 GMT

In article <1992Oct9.013839.23362@tamsun.tamu.edu> acc4636@tamsun.tamu.edu (Anthony C.) writes:

>Health and Diet Pro- for Windows 29.95 (This is what I have).

Tony - when you say "for Windows," which windows do you mean?  I use
Xwindows on Sun workstations.

- L.


-- 
Leslie Bishko
leslie@cgrg.ohio-state.edu


Newsgroups: rec.food.veg
From: ellie@ora.com (Ellie Cutler)
Subject: Nut Yeast Gravy (Re: Request for sauce recipes)
Organization: O'Reilly & Associates, Inc.
Date: Mon, 12 Oct 1992 17:36:37 GMT

>das@voodoo.boeing.com (Deb Schwartz) writes:
>
>My staple for lunch is steamed veggies, tofu and rice with some sort of
>sauce sloshed over the whole thing.  I seem to be stuck these days on 
>either teriyaki or curry, and occasionally a Thai-like peanut sauce.  I'm
>getting bored.  Does anyone have any other good recipes for sauces -  
>hopefully quick and easy to make?
>
My favorite gravy is "Nut Yeast Gravy".  Take about 1/2 cup of large flake
nutritional yeast (avail from health food stores/food coops) and toast
it dry in a frying pan over med/high heat.  Stir constantly. When it starts
to "toast" (turn from yellow to golden tan), take off the heat and add a
few teaspoons of oil.  Whisk until all mixed together.  Add 1/4 to 1/2 cup
of water. Put back on low heat, add a shake of tamari, and whisk for a minute.

Fantastic stuff!!

WARNING: Nut yeast turns *very* quickly from beautifully toasted to
burned, bitter, and throwaway material.  That's why you need to stir it
pretty constantly and keep a close watch on it while you're toasting
it.

-- 
        Ellie Cutler

        ellie@ora.com               
        uunet!ora!ellie
Newsgroups: rec.food.veg