HDTenEightyP/NetNews huggingface dataset:
From: tms@cs.umd.edu (Tom Swiss (not Swift, not Suiss, Swiss!))
Newsgroups: rec.food.veg
Subject: Re: Vegetarian foods with all necessary amino acids?
Date: 29 Aug 92 16:22:54 GMT
Distribution: usa
Organization: The Reality Liberation Front (pixels to the people!)

cdonnell@magnus.acs.ohio-state.edu (Chris E Donnell) writes:
>I am a new vegetarian and have a few questions for experienced vegetarians out 
>there in netland.  I read somewhere that a human needs all 8 essential amino 
>acids at each meal so that they can be synthesized into the body.  If this is 
>true, 

     It's not. You do need all however-many-there-are essential amino acids;
you don't need to eat them all at one meal. This protein-combining idea
is outdated, and is just about the most pernicious myth about vegetarianism.

>is there any vegetarian foods that contain these 8 amino acids?  Do
>soybeans and chick peas contain the proper amino acids?  I realize that I could
>always mix rice and legumes to get all of the needed amino acids but was 
>wondering if there was just one food that had them all.

     Most vegetables have all eesential amino acids, it's just a question
of the relative proportions. For example, corn might be low in amino acid
X, but if you ate a few pounds of it, you'd get enough X (and all the other
amino acids, too.)

===============================================================================
Tom Swiss/tms@flubber.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!
  "Nature has neither kernel nor shell; she is everything at once." -- Goethe
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: an idea
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Wed, 26 Aug 1992 22:08:49 GMT

In article <altar.714857652@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>You are simply a GUEST here,
>so please try to show the due civility and respect of a
>guest towards their kind and generous hosts.  ;-)

Wrong.  Rich is not a guest, I am not a guest, the "omnivores" are not
guests here, vegetarian wanna-bes are not guests.  When you decide to
invite us to your house for tea, you may use the word guest without
argument.  But not until then.  This isn't your lovely home, it's
a squatters' camp. :-)

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: mcbride@rust.zso.dec.com (Melinda McBride)
Newsgroups: rec.food.veg
Subject: Re: mold on Maple syrup
Date: 2 Sep 92 16:55:15 GMT
Distribution: usa
Organization: Digital Equipment Corporation - DECwest Engineering

In article <1992Sep2.021013.2168@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>In article <secxZk600WBMA6wkkk@andrew.cmu.edu> Brenda Graham <bg0s+@andrew.cmu.edu> writes:
>>Can anyone tell me whether the substance which has grown on the surface
>>of my unrefrigerated maple syrup (bought in bulk at a food coop) during
>>hot and humid august (but has not grown there ever before that I
>>recollect) is unharmful mold that can be skimmed off or is something
>>that deserves more respect (and distance).
>>Its greenish and pretty benign looking.
>
>The question is, "does it move?" :-)
>
>Seriously, I've had mold develop even on refrigerated syrup.
>My own take on it is that I don't even want to take the chance
>of using it; better safe than sorry.  I fully admit this may
>be excessively scrupulous and wasteful of me, but...
>
>
>-- 
>Steve Dyer
>dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer

Mr. Dyer's response follows the prudent adage "When in doubt, throw it
out."  I really hate wasting food, but I also think that food poisoning
is a poor tradeoff for thriftiness.  However in this case, I'm sure I've
read that it is save to use maple syrup that's gotten moldy if you skim
the mold off and then boil the syrup.  I think I saw this in the Joy of
Cooking or some other usually reliable source.  But don't take my word
for it.  Call your local county extension agent's office.  They have
lots of information about food preservation, safety, and storage.  They
can probably send you USDA booklets, or tell you how to get them.  The
advice will be pretty conservative, but I think it's better to err on
the side of safety.

(If you're doing any canning this season, you might want to get the USDA
canning handbook.  It is the bible of home canning.)

Mac
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Version 2 of who is who on rec.food.veg (still not serious)
Date: 1 Sep 92 14:06:03 GMT
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <1992Sep1.065542.10111@abo.fi> abulsari@abo.fi (Abhay Bulsari VT) writes:
>Steve Dyer	Just colourless arguments, sometimes quoting from wrong sources

So tell me Abhay, what "wrong sources" are these?

>Ted Altar	another extremely valuable contributor to r.f.v.; well
>		informed and well read. Inside information : His postings
>                are appreciated by many. Good typing speed too. About to
>                go into hiding, from reliable sources.

That would be no surprise.  He posted information on vitamins B12 and D
and I corrected those parts of it which were misleading, or reflected a
misunderstanding of data, or which were outright falsehoods.  That's
roughly the time that someone might disappear for a while.  It's easier
to do that than say "I was wrong."

Frankly, based on what I've read from him so far, I would never take
anything he said which had the nature of a scientific assertion at face
value.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
Newsgroups: rec.food.veg
From: gravil@piaf4.cern.ch (Eric Gravil)
Subject: Patrick Fergusson In St Andrews University
Organization: CERN, European Research Center for Particle Physics
Date: Thu, 27 Aug 1992 16:34:10 GMT


Hi,

First of all excuse me to disturb your group with personnal problem.

I am looking for vegetarian guy : Patrick Fergusson studying
at St Andrews University in Scotland near Edimbourg.

If any know this man. I would like to get

- E-Mail adress
or
- Mail adresss 
or 
- Phone Number.


Thanks in advance for helping me.

Cheers,


gravil@piaf4.cern.ch
gravil@cernvm.cern.ch
gravil::dxcern
From: therese@garnet.berkeley.edu ()
Newsgroups: rec.food.veg
Subject: famous veggies and question about amaranth
Date: 1 Sep 1992 16:57:10 GMT
Organization: University of California, Berkeley
Distribution: na
NNTP-Posting-Host: garnet.berkeley.edu

In the Sunday newspaper here they publish interesting facts - one I
read recently was that the Romans, until the time of the Caesars, were
vegetarian.  They didn't cite a reference, but it would be neat if true!

Also, a question about amaranth flour.  I've looked through all my 
cookbooks and bread books and can't find any recipes calling for it.  I've
just been adding a half cup or so to my whole wheat bread recipe.  Any
information about or recipes using amaranth out there?

Therese

(Vegetarian, carbo-loader, bread-baker)
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: vegan sources: B12, D3 and iron
Date: 30 Aug 92 13:17:19 GMT
Article-I.D.: spdcc.1992Aug30.131719.15280
Organization: S.P. Dyer Computer Consulting, Cambridge MA

In article <altar.715169689@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>
>It is NOT a good idea to take B12 daily, simply because your
>ability to absorb B12 will decrease with such a surfeit of
>available B12.  The end result is that you simply become overly
>dependent on B12 supplements.

This is simply not the case.  There is no evidence that taking B12
causes a reduction un the ability to absorb it.

>Maybe there is no harm in this, but it is an unnecessary expense.

Excessive B12 supplementation, that is.

>So, there is
>simply no need to consume B12 supplements every day or even every
>week or every month.  One one-half of one of those typical 1000
>mcg pills every 6 months or even once a year would be adequate.
>After all, you are getting B12 from other sources.

Likely true.

>For example, there are trace amounts in some root vegetables (at
>least on the surface if you don't over scrub your vegetables) and
>their is good evidence that the b12 which bacteria in our mouth,
>throat, nasopharynx, around the tonsils and tonsillar crypts, in
>the folds at the base of the tongue, upper bronchial tree, and
>the even the small intestine itself where it is absorbed.  Up to
>.5 mcg at may be obtained this way.

Perhaps, but I wouldn't want to count on that.

>In general, women need twice the amount of iron as do men
>(pregnant woman even several times more than an adult male) but
>too much iron for men becomes toxic.  Hence, the recommendation
>to lace everybody's flour with iron was a bad one simply because
>one half of the population (i.e., women) would benefit while the
>other half would be at a greater risk of iron toxicity
>(especially if these men also drink alcohol).

Too much iron for men doesn't get absorbed.  There is absolutely no
evidence that iron supplementation at the levels found in flour is
dangerous to men.

>Undesirable effects from niacin from overdoes via supplements
>include (1) release of histamine (2) possible injury to the liver
>(3) raising serum uric acid levels (4) dermatological problems
>(5) elevation of plasma glucose levels.

This is talking about large doses of niacin, not niacinamide.
50-100mg+ of niacin will cause transient but harmless flushing.
Larger doses of niacin, 500mg to several grams a day, are used
as a drug to treat certain forms of elevated blood lipids.  In
such situations the side effects mentioned above might occur.

None of these side effects occurs with niacinamide, which is
pharmacologically inactive except for its vitamin activity.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: brent@myka.questor.wimsey.bc.ca (Brent J. Krawchuk)
Newsgroups: rec.food.veg
Subject: Re: Public Statement.
Date: Wed, 2 Sep 1992 06:46:26 GMT
Organization: Spontany Institute

Bj's rule of net.sanity:
   Ignore personalities and glean the pearls of wisdom from the dross.

Exception: 
   Times when a powerful, utterly demoralizing, flame is welling up
   within your bowels. Be sure to cross-post to alt.flame.

---
Bj          <brent@myka.questor.wimsey.bc.ca>	
Think, then act.	(NeXTMail desired)

-- 
Bj          <brent@myka.questor.wimsey.bc.ca>	
Think, then act.	(NeXTMail desired)
Newsgroups: rec.food.veg
From: tj32633@uxa.cso.uiuc.edu (Ronin)
Subject: Where to get Soy Milk?
Organization: University of Illinois at Urbana
Date: Fri, 4 Sep 1992 13:32:23 GMT

In response to the article, it might be easy just to make your own soymilk.  I
happen to know a recipe of soy milk that Taiwanese people drink.  If you would
like to know the procedure, email me and I will see if I can find the recipe.

Also, the procedure in making soy milk is part of the process of making Tofu.



-- 
Ted Jan                    EMT-A                        | To save a Life in |
tj32633@uxa.cso.uiuc.edu   Basic Life Support Certified | Defeat is to Earn |
University of Illinois     First Aid Instructor         | Victory....       |
Champaign/Urbana           Community CPR Instructor     |                   |
Newsgroups: rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Re: Wanted - Indian Vegetarian Cookbook
Date: 3 Sep 92 16:35:24 GMT
Article-I.D.: spdcc.1992Sep3.163524.3724
Organization: S.P. Dyer Computer Consulting, Cambridge MA

Julie Sahni's _Classic Indian Vegetarian and Grain Cooking_, US$22.50,
ISBN 0-688-04995-8, published by William Morrow & Company.

It's very comprehensive, and the food is delicious.

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: amacdona@ac.dal.ca
Newsgroups: rec.food.veg
Subject: Re: Hi, I'm new.
Date: 3 Sep 92 11:20:55 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Sep2.144806.6930@cgrg.ohio-state.edu>, leslie@cgrg.ohio-state.edu (Leslie Bishko) writes:
> I've resisted reading news because it eats up hours of valuable time,
> however...
> 
> I've been a vegetarian for one year and have lately been somewhat
> distressed by meat cravings!  My vegetarianism evolved through saving
> money by living on tofu, eventually becoming revolted when in the
> meat department at the grocery store.  One day I ate meat, felt sick,
> and decided to make the switch official.  I'm 95% non-dairy, mainly
> for health reasons, and I've been known to eat fish, but I don't buy
> it.  So, I'm a little fuzzy when it comes to fitting into a category.
> 
> Folks, I'm posting here because I need support!  BBQ'd ribs are
> calling!  Relatives think I'll separate the meat from the vegetables!
> Restaurants offer limited selection and nutriciously deficient
> alternatives!  Also, no matter how long I cook 'em, I can't seem to
> prepare a good batch of soybeans.
> 
> Thanks in advance,
>  - L.
> 
> 
> 
> 
> 
> -- 
> 
> 
> 		Leslie Bishko
> 		leslie@cgrg.ohio-state.edu

	I've been a vegetarian for about ten years, and at first, I would eat 
the occasional piece of chicken, fish, or whatever as it went by.  But, these
occasions became fewer and farther between, until none of the meat (barbecued 
or not!) had any appeal all.  So don't worry about a craving every now & then
- it's been my experience that the less you have, the less you want.  (This
doesn't apply to chocolate.)
	One theory I've read about is that eating a lot of sugar makes
the body crave meat.

- Allison MacDonald
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.veg
Subject: Re: the term "vegetarian"
Date: 26 Aug 92 23:03:27 GMT
 <1992Aug26.183548.25765@cs.ucla.edu>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0d56@newshost.dartmouth.edu


I've read a lot of posts where people alternately claim vegetarians and
non-vegetarians as being reactionary, hostile, etc., etc.  (My
apologies to those who prefer citations, but for anyone who's been
following this rather lengthy thread citations would be a waste of
bandwidth.)  I can sympathize, having gotten that kind of reactions
from both non-vegetarians and vegetarians.  I quit eating red meat
about 8 years ago, and gave up all meat (it never occured to me to
label fish & poultry as non-meat - go figure) 2 years ago.  In my
earlier days, a lot of people I knew (non-vegetarians) assumed I was a
'vegetarian', even when I had specifically stated that I didn't eat red
meat.  That bothered me a little since I figured it would bother what I
considered a 'real' vegetarian.

The point of all this is simply:  there are people out there who are
reactionary and hostile to all sorts of things, no matter their
lifestyle.  Characterizing 'vegetarians' or 'non-vegetarians' this way
is pointless, since there are some in every lifestyle.  So don't worry
about it too much.  And hey, if you want to make a difference & be
tolerant of other people's decisions, great!

Jane Deering
fury.eyes@dartmouth.edu
Newsgroups: rec.food.veg
From: bayomi@bldghsc.lan1.umanitoba.ca (Dennis Bayomi)
Newsgroups: rec.food.veg
Subject: Re: Hi, I'm new.
Date: 2 Sep 92 23:36:51 GMT
Organization: Computer Department, Medicine, Univ. of Manitoba

In article <1992Sep2.144806.6930@cgrg.ohio-state.edu> leslie@cgrg.ohio-state.edu (Leslie Bishko) writes:

>I've resisted reading news because it eats up hours of valuable time,
>however...

>I've been a vegetarian for one year and have lately been somewhat
>distressed by meat cravings!  My vegetarianism evolved through saving
>money by living on tofu, eventually becoming revolted when in the
>meat department at the grocery store.  One day I ate meat, felt sick,
>and decided to make the switch official.  I'm 95% non-dairy, mainly
>for health reasons, and I've been known to eat fish, but I don't buy
>it.  So, I'm a little fuzzy when it comes to fitting into a category.

>Folks, I'm posting here because I need support!  BBQ'd ribs are
>calling!  Relatives think I'll separate the meat from the vegetables!
>Restaurants offer limited selection and nutriciously deficient
>alternatives!  Also, no matter how long I cook 'em, I can't seem to
>prepare a good batch of soybeans.

>Thanks in advance,
> - L.

Leslie, I've also been a vegetarian (lacto-ovo) for a year now (in fact next 
week will be my 1st anniversary).  I'm happy to say though I've not missed 
eating meat, chicken or fish for one minute.  Even Christmas and 
Thanksgiving dinners were far more palatable than I even hoped.  For me, it 
was an easy transition though as I had gradually been reducing my meat 
intake over the past couple of years.

One of the things you can do to make vegetarianism more enjoyable is 
to ask your favorite restaurants to consider expanding their vegetarian dish 
selections.  You'd be surprised how accomodating some of them might be.

Also, if you're planning a trip, do some homework to find the locations of v-
restaurants.  A month ago I travelled to Toronto, Halifax and Cape Breton 
and was so pleased by the v-restaurants I found.

So, keep working at it and remember you've got v-friends on the Internet to 
encourage you.

Now off to supper - cheers,
   Dennis
   Winnipeg, CANADA



>-- 


>               Leslie Bishko
>               leslie@cgrg.ohio-state.edu
Newsgroups: rec.food.veg
From: 6175190@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: Re: an idea
Organization: Lockheed Missiles & Space Company, Inc.
Date: Fri, 28 Aug 92 19:24:07 GMT


 > Anybody interested in considering splitting rec.food.veg into two
 > groups, one for discussion about vegetarianism and the
 > other for recipes and cooking tips?
 > ----------
 > Valerie Mates
 > popcorn@grex.ann-arbor.mi.us

YES! Can we do it today!

DK
From: masonp@physun.physics.mcmaster.ca (Peter Mason)
Subject: Re: Wanted - Indian Vegetarian Cookbook
Organization: Dept. of Physics & Astronomy, McMaster University
Date: Thu, 3 Sep 1992 00:33:20 GMT

In article <1992Sep3.112320.10552@waikato.ac.nz> susan@waikato.ac.nz writes:
>I have been looking for an Indian Vegetarian Cookbook, and have been
>totally unsuccessful. I have one Indian cookbook which is quite
>good, but has large sections of poultry, fish etc which to me
>is a waste of perfectly good paper.
>
>Does anyone out there have any recommendations? I would need
>reasonable details such as author, title, publisher, country of
>publication if possible and year, so I could order it through
>our bookshop. An indication of price (and currency), and a description
>of the contents would also be useful.
>

I asked this very question about three weeks ago.  I've save the excellent
response I received and will mail them to anyone who wants them, including
Susan.


peace,


Peter

-- 
Peter Mason
masonp@nukie.physics.mcmaster.ca
Hamilton, Ontario (ack! pfffthpt!), Canada
-displaced Nova Scotian
From: karen@athena.mit.edu (Karen E. Walrath)
Subject: Re: an idea
Organization: Massachusetts Institute of Technology
Date: Wed, 26 Aug 1992 16:20:33 GMT

In article <1992Aug26.123657.5673@cci632.cci.com> agc@cci632.cci.com (Anupama Chathampally - co-op) writes:
>>
>In article <altar.714802798@sfu.ca> altar@beaufort.sfu.ca (Ted Wayn Altar) writes:
>>I don't think this is a good idea.  Vegetarians or would-be
>>vegetarians should be interested in a larger horizon of things 
>>besides just recipes.  Do you really want this conference to
>
>I think splitting the group is a great idea.  People are vegetarians for 
>a variety of reasons.  Putting the recipes and tips in a different group
>would save having to wade through all the other discussions.  What vegetarians
>should or should not be interested in is not the point.  If they dont want to
>read the stuff they will skip it anyway, this just saves time.

I also agree that the group should be split.  I'm not really interested
in colon clensing/nutrasweet/sheep/etc.  But I do like to see the recipes.  I
suggest that rec.food.veg be left for the "information" and a new sub-group
called rec.food.veg.eating be created for the recipes/tips/where-to-find-
veg-food-in-X-city traffic/related food topics.

Karen Walrath
MIT
From: england@milton.u.washington.edu (England)
Subject: Re: Public Statement.
Organization: University of Washington, Seattle
Date: Tue, 1 Sep 1992 21:44:04 GMT

In article <1992Sep1.114121.6411@iscsvax.uni.edu> howard@iscsvax.uni.edu writes:
>In article <1992Sep1.134523.1305@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes:
>> In article <0eckgPG00WAx4E6lIR@andrew.cmu.edu> dm3o+@andrew.cmu.edu (David F. McWade) writes:
>
>I also am very angry at the tone of Steve Dyer's posts and his nearly
>total domination of this group over the past month. For your information, 
>David McWade was an extremely thoughtful vegan poster who posted a 
>great deal during the last academic year. I believe Steve Dyer has only
>been posting during the last 2 months. I would appreciate from Steve Dyer
>more consideration for other posters than this. It takes a lot to get
>me angry, but having gone away for 3 weeks and coming back to find
>Michael Traub no longer feels even able to post certainly does make
>me most concerned. 
>

I was giving some thought to what could possibly be the cause of Steve's
attitude towards other posters as he seems to really enjoy making as
many people angry as he can and generally causing as much trouble as is
possible for one individual to make.

This is the amusing part...  the strangest image comes to mind when I think
about this whole situation.  Remember the scene from the movie 'Stand By Me'
where David 'Lard Ass' Hogan exacts his revenge on the town's populace
by turning the pie eating contest into a "Barf O' Rama?"  

Whatever could THAT anology possibly have to do with Steve I wonder??



Newsgroups: rec.food.veg
From: mdg@css.itd.umich.edu (Mike Gallatin)
Subject: Juicing:Pros and Cons
Organization: University of Michigan ITD Consulting and Support Services
Date: Fri, 4 Sep 1992 20:11:18 GMT

 
Do people have good or bad experiences to share about juicers?
It seems like an efficient way to supplement your diet with
vegetables and fruits if you are not much into eating all the
roughage. As long as you also get enough fiber other ways and
also eat a fair amount of raw fruit and vegetable, it would
seem a better way to get nutrients that taking vitamin supplements.
 
I've seen price ranges from $60 to about $290 for Mr Juiceman's
Juicer and have heard people recommend Champion Juicer. The one
I tried was about $70 and seemed okay--perhaps a little noisy,
perhaps a bit hard to get screen colander out to clean but it
did the job.
 
It does seem a bit expensive way to use fruit or vegetables though.
A glass of celery juice took about $1.25 in celeery stalks and it
was about the same for carrots and a little more for apples--about $2.
One could certainly not eat the 10-13 carrots or celery that went into
the drink and it seems an efficient way to extract vitamins and
minerals from the produce while also saving your digestive system
the strain of having to extract this juice itself.
 
As a supplement it seems a real aid in the kitchen and for
a vegetarian diet especially if you'd rather drink your meals
than eat them--but a number of people I talk to are critical
of it's value and say it's better to eat the fruit or vegetable
itself and cleaning the juicer is a pain and they break down
easy etc.
 
Any experience out there?
 
-- 
________
 Mike Gallatin-- mdg@css.itd.umich.edu 
Opinions expressed above are solely my own and have no relation
          to the organization from which this originates.
Newsgroups: rec.food.veg