HDTenEightyP/NetNews huggingface dataset:
From: young@serum.kodak.com
Newsgroups: sci.med.nutrition
Subject: Re: VEGETARIAN DIET
Date: 15 Sep 92 16:37:30 GMT
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Originator: young@sasquatch

In article <55ynyfd.strnlght@netcom.com> strnlght@netcom.com (David Sternlight) writes:

[...]

>Then there's salmonella. According to the Department of Agriculture
>about 37% of chicken carcasses carry salmonella, roughly constant over
>a decade. Chickens are copraphagous, a polite way of saying they eat
>each others' droppings. During slaughtering the birds' entrails occasionally
>tear, allowing the bacteria to spread. Spraying the carcasses with
>chlorinated water cuts down, but does not eliminate the bacteria. 
>Moreover, current screening relies heavily on visual signs of infection,
>yet bacteria cannot be seen with the naked eye. 60 Minutes did a
>report on one poultry plant in Missouri where 58% of the chicken
>carcasses were contaminated. Attempts at disinfecting these
>animals have failed miserably.

	On the other hand, salmonella is easily killed by cooking, so this
	isn't a problem with properly cooked chicken, just as trichinosis
	is not a problem with properly cooked pork.

>According to a Newsweek article, "There are simply too many opportunities
>for food to spoil, as every microbiologist has known since Pasteur" So
>much for Annette's textbooks.

	What Annette said was that putrefaction bacteria would (for the most
	part) be destroyed by the high concentration of hydrochloric acid
	found in the stomach.  Even if these bacteria "permeate the meat"
	as you say, and aren't destroyed by cooking (as might be the case
	with rare beef) they probably wouldn't survive the stomach's hostile
	environment after ingestion.  Everything you put into your mouth
	has bacteria and mold spores on it...and yet you've managed to
	survive.  This business about all meat being contaminated with
	putrefactive bacteria and therefore unfit for food is so much
	handwaving and hype, nothing more.

	Textbooks are not always the last word, and they rarely reflect
	the "cutting edge" of knowledge because of the time required
	between writing and publishing, but it would be a serious mistake
	to summarily dismiss the information presented by Annette since
	it is based on long-held knowledge.


-Rich Young (These are not Kodak's opinions.)
Newsgroups: sci.med.nutrition
From: willdye@helios.unl.edu (Will Dye)
Subject: Re: hypoglycemia
Organization: University of Nebraska - Lincoln
Date:  5 Sep 92 04:38:56 GMT

mazur@inmet.camb.inmet.com (Beth Mazur) writes:

><1992Sep3.211028.5034@mcnc.org> ekp@mcnc.org (Edward Pavelchek) writes:
>>The authors conclude that a certain subset will benefit from Cr
>>supplements.

>Also, according to one of the Prevention Food&Nutrition newsletters
>I got last year, beer is high in chromium.

Interesting!  My Dad was hypoglycemic AND alcoholic.  I seem to recall him 
saying that hypoglycemics had a higher rate of alcoholism, possibly due to 
the sugar-like properties of alcohol when it's processed.  This chromium 
connection raises another possible reason for hypoglycemics to crave beer.
Newsgroups: sci.med.nutrition
From: tsf@CS.CMU.EDU (Timothy Freeman)
Subject: Re: Is Vitamin C TOXIC ???
Originator: tsf@U.ERGO.CS.CMU.EDU
Organization: School of Computer Science, Carnegie Mellon University
Date: Tue, 15 Sep 1992 14:25:56 GMT

In article <1992Sep14.173143.19933@njitgw.njit.edu> sudesh@utkal.njit.edu (T. J. Sudesh) writes:

	   1) Doesn't high doses of ascorbic acid cause the urine to become
	      more acidic,thereby making the person prone to kidney stones ?

Yes, but you can take Vitamin C without taking ascorbic acid.
Look for the word "buffered" on the label, and look for ingredients
like zinc ascorbate, sodium ascorbate, calcium ascorbate, or magnesium
ascorbate (but not ascorbic acid).  If you don't want more sodium in
your diet, avoid the sodium ascorbate as well.

I recall one experiment where they fed guinea pigs large amounts of
unbuffered ascorbic acid in their drinking water and then concluded
that Vitamin C shortened life expectancy.  Incredibly bogus
experiment; it's kind of like burying the guinea pig in a mound of
powdered ascorbic acid and then concluding than Vitamin C causes
sudden death by asphyxiation.

Reference: 

@article	( DAVIES77,
key	=	"Davies77" ,
author	=	"J. E. W. Davies and P. M. Ellery and R. E. Hughes" ,
title	=	"Dietary Ascorbic Acid and Life Span of Guinea-Pigs" ,
journal	=	"Experimental Gerontology" ,
volume	=	"12" ,
year	=	"1977" ,
pages	=	"215--216" ,
bibdate	=	"Sat Oct 27 20:06:49 1990" ,
)
--
Tim Freeman <tsf@cs.cmu.edu>    CompuServe ID 71045,2267 checked occasionally.
When they took the fourth amendment, I was silent because I don't deal drugs.
When they took the sixth amendment, I kept quiet because I know I'm innocent.
When they took the second amendment, I said nothing because I don't own a gun.
Now they've come for the first amendment, and I can't say anything at all.
Newsgroups: sci.med.nutrition
From: bch@juliet.caltech.edu (MR. MAPLE)
Subject: Re: Diet Coke and Weight Loss (was Re: hypoglycemia)
News-Software: VAX/VMS VNEWS 1.41    
Organization: California Institute of Technology
Date: Fri, 11 Sep 1992 04:15:00 GMT

In article <1992Sep10.182905.8536@spdcc.com>, dyer@spdcc.com (Steve Dyer) writes...
>In article <1992Sep10.181000.6488@leland.Stanford.EDU> djconnel@leland.Stanford.EDU (Daniel Connelly) writes:
>>Does diet coke actually help in weight loss?
> 
>I doubt it.
> 
>>Besides the uncertainties
>>in the safety of consuming large amounts of Nutrisweet, 

[rest of note deleted]

The following does not pertain to those with PKU:

"The FDA has concluded that an acceptable daily intake of aspartame is up to 
50 milligrams per kilogram of body weight.  If all sugar in the average person's
diet were replaced with aspartame, the resulting intake would be 34 milligrams
per kilogram.  A 12-ounce can of diet soda contains approximately 150 to 200
milligrams of aspartame, which is less than 3 milligrams per kilogram for a
150-pound person."

Excerpted from _Exchanges for All Occasions_, Marion J. Franz, RD, MS.

Oh, just in case anyone was wondering about breaking aspartame down into 
methanol, you get about as much methanol from the other foods you eat.

Bryan
Newsgroups: sci.med.nutrition
From: dcborean@undergrad.math.waterloo.edu (David Borean)
Subject: Re: weight training and weight gain
Organization: University of Waterloo
Date: Sun, 6 Sep 1992 04:54:16 GMT

In article <92248.221818U59985@uicvm.uic.edu> <U59985@uicvm.uic.edu> writes:
>I have a question on weight gain. What is the best way to gain weight safely? I
> know the word "best" means many things to many people. What I want to know is
>a safe way to gain weight, and keep it, over a reasonable amount of time.
>
>I read another post that advised to go to a gym and work out. I have been doing
> this for the past month. I think I'm beginning to hit upon the limit that work
>ing out will do. I think I'm going to need some change in my diet. I would like
> to avoide the weight gainer's powder and pills and stuff like that. So I guess
> my question is what are some good diet recommendations? I mean in terms of cal
>oric intake, carbohydrate quantities, protien quantities, etc.
>

You've been going to the  Gym for a month and you expect to see lots of gain?
Expect to go to the gym for at least 2 months to begin to see much of any bulk
gain, and 3 months before anyone else really begins to notice it.

Depending on how hard you work out and what you do, Eat like you normally would.
Let your body do what it wants.. if you're hungry, eat.. if you're not don't.
Your body will tell you if you're taking in too little energy for your 
exercise regimin.. However.... Eggs are the best natural source of protein..
So you might wanna eat a few of those.. However, when you cook them, don't
fry or anything.. Hard or semi-hard boiled eggs are good.. And if you eat 
eggs raw, be careful how many you eat, as there is a substance in raw eggs
that breaks down biotin, and if you eat too manyt raw eggs you can become
deficiant in biotin..  But otherwise, juts eat healthy.. and keep up on
the protiens.


Newsgroups: sci.med.nutrition
From: bsimon@elvis.stsci.edu (Bernie Simon)
Subject: Re: Symptoms of anemia.
Organization: Society to Prevent Proton Decay
Date: Tue, 15 Sep 1992 12:08:12 GMT

In article <18s4nrINNgn2@usenet.INS.CWRU.Edu> ak104@cleveland.Freenet.Edu (Robert Clark) writes:

     A friend of mine is a vegetarian whose eats dairy products but
   no eggs. She's been a vegetarian for 10 years, but she says 
   she never did any reading on getting the right nutrition through
   a vegetarian diet. She just eats what she likes. 
     I noticed that she seems to have very dry skin and hair.
   Could this be a symptom of vitamin B-12 anemia?

Anyone who eats dairy products regularly is getting their daily
requirement of vitamin B-12. Dry skin and hair are not a symptom of
vitamin B-12 defficiency.
--
Bernie Simon				This isn't science,
(bsimon@stsci.edu)			this is sheer madness!

Newsgroups: sci.med.nutrition
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: Allergic to read wine?
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Thu, 10 Sep 1992 06:45:54 GMT

In article <1992Sep7.083029.21830@lut.ac.uk> C.A.Blunsdon@lut.ac.uk (CA Blunsdon) writes:
>Anyone know what might be the basis of an allergy to red wine, and
>what other foods might cause similar reactions?

Wines contain sulfites, which some individuals are quite sensitive to.
I am told by a wine maker that sulfites may be added to wine as a
preservative, but they're a natural constituent as well.  That is, you
can't have "sulfite-free" wines, only wines with "no sulfites added".

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: cholette@JSP.UMontreal.CA (Cholette Martin)
Newsgroups: sci.med.nutrition
Subject: Info. on coronary heart disease and alcohol....
Date: 11 Sep 92 03:31:56 GMT
Organization: Universite de Montreal



 Hello netters,

 A while back, I caught an episode of 60 minutes in which it was said that
 red wine, taken in moderation can significantly reduce the risk of coronary
 heart disease. This was the leading explanation as to why the French 
 ( the one's from France ) have very low rates of heart disease in spite of
 the fact that they eat large amounts of fat, cholesterol...etc..

 Now my question is the following, is this true of any alcoholic beverage ?
 Will 1 or 2 beers daily have the same effect? Whiskey ? White wine ?

 You see , I cannot drink any red wine as it aggravates my supraventricular
 paroxystic tachycardia, but I do enjoy the occasional glass of beer or white
 wine and I was wondering if I would benefit from the same risk reduction for
 
 Thanks, have a nice day!
 Martin Cholette
 cholette@jsp.umontreal.ca
Newsgroups: sci.med.nutrition
From: atalanta@leland.Stanford.EDU (Michelle Renee Dick)
Subject: Re: Beta carotene in carrots..
Keywords: beta carotene, carrot, A-vitamins
Organization: DSG, Stanford University, CA 94305, USA
Date: Sun, 13 Sep 92 01:13:22 GMT

In article <1992Sep12.125909.9215@news.uit.no> cath@stud.cs.uit.no (Catherine Sundnes) writes:
>
>QUESTION: How much fat is necessary to support the beta carotene in an
>	  average carrot?
>
>I simply forgot to ask her, as I became so upset as she kept on telling me I
>had to eat more of everything, not only proteins. I could ask her next time
>I see her (in 2-3 weeks) but I don't feel I can wait that long, so please
>anybody..?

You don't have to wait 2-3 weeks to ask her, give her a call, OK?  She
sounds like she's a good nutritionist and can help you make sure your
body gets what it needs to function correctly.

You do need fat in order to absorb vitamin A.  To get a normal
absorbtion rate (80% of dietary vitamin A intake, 40% of carotenoids
(beta carotene)) you would be wise to consume at least 10 grams of fat
per day.  Your carrot only has 0.1 grams of fat.  See the problem?
But you don't have to gulp down the oil straight if you don't think
you could stomach it.  You can get from any source.  Look through a
list of fat in vegetables and choose one with enough fat.  Perhaps you
could eat some avocado with that carrot.  Just a thought.  Choose
something you can handle for now.

Cath, getting at least some fat is very important.  You don't need
very much, but without it your body won't be able to absorb vitamins
correctly, you could get skin problems, and worse, brain dysfunction.
Because of your low food intake, you have very special nutritional
requirements that only someone with detailed information about your
situation can determine.  Call your nutritionist and ask her about how
much fat you need.  Do it.

--
Michelle Dick
atalanta@leland.stanford.edu
artemis@netcom.com




Xref: sparky sci.med.nutrition:228 rec.food.veg:8725
From: ah690549@mbcr.bcm.tmc.edu (Annette C. Hollmann)
Newsgroups: sci.med.nutrition,rec.food.veg
Subject: Re: VEGETARIAN DIET
Keywords: nasty_useless_name_calling, triathlete_experience_with_breakfast
Date: 11 Sep 1992 05:01:05 GMT
Followup-To: sci.med.nutrition
Organization: Baylor College of Medicine, Houston, Tx

I should know the difference between a chemical reaction and the complex
effects of microbes - my undergraduate courses contained an overkill of
Biochemistry and Microbiology.

Annette


Newsgroups: sci.med.nutrition
From: jnielsen@magnus.acs.ohio-state.edu (John F Nielsen)
Subject: Re: Extra iron and amino acids - Good or bad?
Organization: The Ohio State University
Date: Tue, 15 Sep 1992 21:52:00 GMT


>Most people can get enough protein from their diets if you're talking about
>quantity, but getting quality protein with all the essential amino acids &
>without the accompanying quantity of fat is another matter.  I used a powdwered
>mix that includes protein.

Are you saying this manufactured protein is of higher quality than
natural sources? If you really want quality protein just cook some
egg whites or drink some skim milk. Egg whites contain just about
the best protein you can find. On a scale of 1 to 100, egg whites are
about 100, milk  93, beef is in the 70's(taken from Nutrition book
used here at OSU).

That would be much cheaper than buying those powders and most likely
healthier?

john
-- 
-------------------------------------------------------------------
John Nielsen   MAGNUS Consultant            ______   ______   __  __	
"I can't compete with you physically,      /\  __ \ /\  ___\ /\ \/\ \
and you're no match for my brains."   	   \ \ \/\ \\ \___  \\ \ \_\ \
Newsgroups: sci.med.nutrition,rec.food.veg
From: dyer@spdcc.com (Steve Dyer)
Subject: Re: VEGETARIAN DIET
Organization: S.P. Dyer Computer Consulting, Cambridge MA
Date: Tue, 15 Sep 1992 03:15:03 GMT

In article <1992Sep14.144320.25933@advtech.uswest.com> glw@ioit.uswc.uswest.com (Glenn Williams) writes:
>Food combining isn't new. In Diet for a Small planet, it's covered in detail.
>That book pre-dates Fit for Life by almost ten years.

Puhhlease.  The "food combining" in _Diet for a Small Planet_ talked about
mixing vegetarian foodstuffs in recipies such that their amino acid contents
complemented each other, so that the quality of the ingested protein
approached that of meat, eggs and dairy.  In fact, it was an excessively
fussy approach which turns out not to be strictly necessary--you don't need
to eat nominally "complete" proteins at every meal, as long as you're getting
what you need over the space of a day or so.  Lappe herself repudiates this
in later books.  But even if it were still considered valid, it would have
nothing to do with the Diamonds' zany pseudo-science.

The Diamonds' advice on food combining is nonsense on what NOT to eat
together, based on bizarre theories of digestion.  Don't eat anything
but fruit in the AM, don't eat fruit with anything else, and never eat
melon unless it's alone.  It's just dumb, if you consider the theories
behind it (fruit "ferments" in the stomach if you eat it with "carbo-
hydrates" [as if fruit weren't a carbohydrate] or protein.)

-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: diku0141@diku.dk (diku0141)
Newsgroups: sci.med.nutrition
Subject: co-enzyme Q10
Date: 11 Sep 92 08:50:06 GMT
Organization: Department of Computer Science, U of Copenhagen


Currently in Denmark the co-enzyme Q10 
(or Ubiqinon ~ 2,3-dimethoxy-5-methyl-6-decaprenyl-1,4-benzoquinon)
has gained an unprecedented popularity as a nutrition pill.
Q10 is produced by the human liver and is active in the mitocondria,
converting nutrition to energy in the cells. 
It is a strong antioxidant and is proposed to help in the fight of
harmfull free radicals - which again are suspected to cause fx. cancer
and the general decay of the body.
It is proposed as an universal good-doer, in that it provides optimal
conditions for all the mechanisms in the body to have enough energy at
hand to fulfill their tasks. 
Longer life is also suggested.

It would be interesting to hear if anyone has any knowledge of this
enzyme / product. 
Is it also "in" in your country?
Do you have any personal experiences using it?
Do you know of any scientific research/results?
Can you tell more about the enzyme?

Thanks

Philip Hoelgaard, 
Dept. of Computer Science Cph.
From: strnlght@netcom.com (David Sternlight)
Newsgroups: sci.med.nutrition
Subject: Re: China Study
Date: 15 Sep 92 08:17:01 GMT
Organization: Netcom - Online Communication Services (408 241-9760 guest)


As Michelle Dick must know if she were being straight, there is quite
a difference between a low fat, high complex carbohydrate diet,
and a diet free of meat and dairy. If one takes the trouble to call
up the National Research Council and asks them where the MDR of protein
came from, one will discover that they have no scientific basis for their
minimums. They've tried, a few years ago, to reduce the protein
recommendation significantly, but the meat and dairy industry lobbyists
put up such a stink they had to recede from their position.

There is a lot of nonsense pushed by many mainstream nutritionists that
they have had to recede from, most recently the notion of "complete
protein." This nonsense was another bit of self-serving propaganda
induced by the meat and dairy industries (you couldn't, supposedly,
get it on a vegetarian diet). This is now known to be nonsense,
and Adele Davis has publicly recanted.

The China Study suggests that no dairy or meat is necessary and that
the health consequences of such a diet are very attractive. This is
quite a radical departure from "eat small portions of meat and trim
the fat" and other nonsense pushed by many nutritionists. That's
like saying one should eat smaller portions of cyanide for better
health.

It is also a far cry from the "drink milk" campaigns we are still
being bombarded with. It is taking a massive study for many
who seem devoid of common sense to pay attention. Common sense
tells us that the only animals that drink cow's milk are baby
calves. If adult cows don't drink cow's milk, why in the name of
heaven should anyone think adult people should.

The protein story is equally shocking. Common sense tells us that the
ideal protein balance might be inferred from nature's ideal food
for rapidly growing infants--human mother's milk. Yet that milk
contains between 1% and 1.5% protein--about what one can get from
many vegetables. Arnold Schwartzenegger says that the biggest mistake
body builders make is eating a lot of protein. He recommends a
protein to body weight ratio that, it turns out, one can get by
eating normal amounts of broccoli (though nobody is recommending
one subsist only on broccoli).
Newsgroups: sci.med.nutrition,rec.food.veg
From: sdl@linus.mitre.org (Steven D. Litvintchouk)
Newsgroups: sci.med.nutrition
Subject: Re: high-protein diet for anemia?
Date: 11 Sep 92 23:10:40 GMT
	<1992Sep3.205646.2027@leland.Stanford.EDU>
	<Sep.10.11.10.33.1992.23517@gandalf.rutgers.edu>
Distribution: sci
Organization: The MITRE Corporation, Bedford, MA


In article <Sep.10.11.10.33.1992.23517@gandalf.rutgers.edu> shagan@gandalf.rutgers.edu (Susan Hagan) writes:

> My husband just had a check up a few months ago and was told that he
> was slightly anemic.  He eats red meat maybe once a month, and the
> only green vegetable he eats is broccoli. 
> 
> He did two things to change his condition.  1) takes a multivitamin
> with iron each day, and 2) eats some spinach every day, either in
> a salad, on a sandwich instead of lettuce or cooked - even though
> he really doesn't like it this way.

I didn't think it was possible for a man to develop iron deficiency
anemia thru poor diet alone.  I thought that some kind of acute or
chronic blood loss had to be the culprit.

Does anyone know whether this is true?


--
Steven Litvintchouk
MITRE Corporation
202 Burlington Road
Bedford, MA  01730

Fone:  (617)271-7753
ARPA:  sdl@mitre.org
UUCP:  linus!sdl
	"Where does he get those wonderful toys?"
From: bob@reed.edu (Robert Ankeney)
Newsgroups: sci.med.nutrition
Subject: Re: Does vegetarian get enough nutrition from food?
Date: 8 Sep 92 16:12:48 GMT
Article-I.D.: reed.1992Sep8.161248.2138
Organization: Reed College, Portland, Oregon


     After recently reading some sections from Jane Brody's nutrition book,
my understanding is B12 deficiencies tend to occur in vegan diets, not
vegetarian diets that include dairy products.  And people in vegan diets
tend to be healthy, with the exception of young children, who appear to need
B12.  A study of several young children on vegan diets showed several to be
undernourished, with some cases of rickets.
     Other than that, a vegetarian diet has been shown to be beneficial in
improving overall health.  And it would only make sense that eating lower
in the foodchain would be healthier, as the higher you go, the greater the
concentration of toxins.

     Robert Ankeney

-- 
----------------------------------------------------------------------
Robert Ankeney                 | "Yield and overcome.                |
...!tektronix!reed!bob         |  Bend and be straight.              |
...!tektronix!bob@reed.EDU     |  Empty and be full."    - Lao Tzu   |
Newsgroups: sci.med.nutrition
From: bongalon@tcad05.intel.com (Ben Bongalon)
Subject: Re: China Study
Reply-To: bongalon@tcad05.intel.com (Ben Bongalon)
Organization: Intel Corporation, Santa Clara, CA USA
Date: Tue, 15 Sep 1992 21:21:47 GMT


In article <1992Sep11.163444.20622@super.org>, wheeler@super.org
(Ferrell S. Wheeler) writes:
|> 
|> The New York Times   SCIENCE   Tuesday, May 8, 1990
|> 
|> [stuff deleted]
|> 
|> not needed to prevent osteoporosis.  Most Chinese consume no dairy
|> products and instead get all their calcium from vegetables.  While the
|> Chinese consume only half the calcium Americans do, osteoporosis is
|> uncommon in China despite an average life expectancy of about 70 years,
|> just five few years less than the American average.


can anyone explain why Americans live longer on the average?

thanks
ben

Newsgroups: sci.med.nutrition
From: dcborean@undergrad.math.waterloo.edu (David Borean)
Subject: Re: Anorexia Nervosa
Organization: University of Waterloo
Date: Sun, 6 Sep 1992 04:43:14 GMT

I've also heard that AN might be caused by a deficiancy in Zinc.. There has been
some work done on that line of thought, and it's been somewhat succesfyul from
what I've heard.  Suppoedly they give the person a liquid zinc drink to take
and within a few weeks these people are recovering and eating again.
Supposedly they can tell if a person is zinc deficiant just by seeing if they
react to the taste of the liquid.  If you have enough zinc it'll taste chaulky,
but if you're deficiant you'll taste nothing.

Anyone else heard anything about this?


Newsgroups: sci.med.nutrition