HDTenEightyP/NetNews huggingface dataset:
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: Nutrisweet not vegan??
Date: 19 Aug 92 01:55:34 GMT
Organization: NYU Stern School of Business

In article <matt.714175966@centerline.com> matt@centerline.com (Matt Landau) writes:
>In <92231.37692.J024330@LMSC5.IS.LMSC.LOCKHEED.COM> J024330@LMSC5.IS.LMSC.LOCKHEED.COM writes:

>>The ingredients on my EQUAL packet says:

>>Dextrose with maltodextrin, aspartame (NutraSweet brand).  Oops, defining
>>a word using the word in the definition. Sorry.

>Maltodextrin usually means "milk sugar" (aka sorbitol), which would seem
>to make Equal unsuitable for vegan consumption.  

Sorry, wrong item. Maltodextrin is partially hydrolyzed starch. It has
nothing to do with milk sugar, which is called lactose.

Sorbitol is what you get if you reduce glucose. You don't find any sorbitol
in milk. Indeed, sorbitol does not typically occur in ordinary foods.
Actually, I cannot think, offhand, of any source in nature. There may be
some, but, if there are any, they are not major sources.

>However, I believe the patent protection on aspartame-based sweeteners 
>is about to expire, at which point the NutraSweet folks may not be the
>only suppliers in town.  Perhaps some other aspartame product will be
>marketed that is vegan-acceptable.  But then again, perhaps not (since
>NutraSweet pretty much has a lock on the market right now).

The question about the non-vegan material is about aspartame itself. It is
a dipeptide, and is alleged to be milk-derived. I have no idea if it
actually is made from milk proteins. Ask Monsanto. They'll tell you. You
may get passed around the phone system for a bit, but it should not take
you any more than fifteen or twenty minutes to get an answer.

I have a large stack of files from when aspartame first went on the market,
and I suspect they contain this information, but I am intimidated by the
prospect of going digging in there at this point. That was a while ago. I
read those papers back when, so I assume I once knew this, but that's no
help now.

- Shankar
From: rghoff@bb1t.monsanto.com
Newsgroups: rec.food.veg
Subject: Re: I love red meat! I love sugar!
Date: 17 Aug 92 15:01:21 GMT
Organization: Monsanto Company, St. Louis, MO

In article <cs7mxnk.rfelix@netcom.com>, rfelix@netcom.com (Robbie Felix) writes:
> In article <1992Aug14.145755.4385@bb1t.monsanto.com> rghoff@bb1t.monsanto.com writes:
> 
>>
>>Gee, my great grandma smoked (and inhaled) a pipe from the time she was
>>a kid and ate fried everything from the day she was born and died a very
>>premature death at 98.
>>
>My mom ate fried everything everyday of her life,too, She is currently
> in the stroke recovery at Kaiser. She is paralyzed from head to toe on
> her left side. Perhaps she will recover, maybe not. She is 54.
> 
> She could live to be 98, too. It's hard to imagine what the quality of
> her life could be like.
> 
> Some people don't pay a high price for their excesses, some do.
> 
> I hope you are among the lucky ones.
>
 
Friend,

I'm truely sorry to hear that about your mother. But I think that brings
up a point how people react differently to different stimuli.

What I didn't mention about my great-grandma living to 98 was that one
of grandsons died of lung cancer at about 55 to 60 (he smoked too). So
your point is well taken.

The bottom line is: don't smoke, get exercise, eat a wide variety of foods
while keeping an eye on fat.

I'm not a vegan, but here's a couple of meat substitutes we enjoy from
time to time.  Artichoke hearts in spegetti and linguini. Those are the
kind of dishes that I think almost any meat eater would find tasty anyday
of the week.

Rick Hoffman.
Newsgroups: rec.food.veg
From: des@helix.nih.gov (David E. Scheim)
Subject: Wanted: Gluten-free recipe for vegetarian burger
Keywords: burger, vegetarian
Organization: NIH
Date: Thu, 20 Aug 1992 16:23:00 GMT

My wife and I just got a new food processor and would like to try making our 
own vegetarian burgers that are gluten free.  Ingredients which would look 
interesting to try might include sunflower seeds, chick peas, carrots, 
onions, garlic,mushrooms, lentils, rice or lentil flour, etc.  Thanks in 
advance for any responses -- DS

/*********************************************************************/
/*                      --- David E. Scheim ---                      */
/* BITNET: DES@NIHNEI31                                              */
/* INTERNET: desl@helix.nih.gov          PHONE: 301 496-2194         */
/* CompuServe: 73750,3305                  FAX: 301 402-1065         */
/*                                                                   */
/* DISCLAIMER: These comments are offered to share knowledge based   */
/*   upon my personal views.  They do not represent the positions    */
/*   of my employer.                                                 */
/*********************************************************************/
From: mike.mcaulay@spacebbs.com (Mike Mcaulay)
Newsgroups: rec.food.veg
Subject: query: butter vs. marg.
Date: 20 Aug 92 04:07:00 GMT
Reply-To: mike.mcaulay@spacebbs.com (Mike Mcaulay)
Organization: SPACE BBS - Menlo Park, CA - 10 Lines + 4gB - 415-323-4193

I've read some of the articles on butter vs. margarine with great
interest.  Unfortunately my site misplaced an unknown number of messages
recently so I've lost track.  I am looking for a butter-like substance
that is lacto-vegetarian and not totally disgusting-tasting.  Anyone
knowing of such a substance available commercially in the U.S. please
send me e-mail.  I will post the results.

M.
---
 . SLMR 2.1 . Time smokes us all.
From: Christine_Code@mindlink.bc.ca (Christine Code)
Newsgroups: rec.food.veg
Subject: Re: Yves Burger Burgers
Date: 14 Aug 92 02:23:11 GMT
Organization: MIND LINK! - British Columbia, Canada
Distribution: world

> Christian P. Roberts writes:
> 
> Msg-ID: <1992Aug13.155703.29594@murdoch.acc.Virginia.EDU>
> Posted: Thu, 13 Aug 1992 15:57:0
> 
> Org.  : Academic Computing Center - U.Va.
> 
> 
> Several folks have raved about Yves Burger Burgers, and I
> recall a posting that gave the company that makes them, its
> address, and telephone number ... Anyone have a copy of that,
> or have the information handy?  I'd like to make a request
> for them at our local store, and it would help to be able
> to give them that info.
> 
> Thanks.
> --


Well, yes, the information was sitting in my fridge!   The company name is Yves
Fine Foods Inc, a subsidiary of Yves Veggie Cuisine Inc.   They're at  1138 E
Georgia Street, Vancouver, BC V6A 2A8 CANADA.   Yves' phone number is (604)
251-1345.

We tried Burger Burgers a while ago, and I must say they look and feel like the
real thing.   So much so that I couldn't bear to try them; they looked too much
like meat and the appearance turned me off.  My husband did try them, and he
loved them.

We are both very fond of Yves Veggie Wieners and Yves Deli Slices.   Mmmm!
Family members who tried those products thought they were the regular old
meat-based ones.

Happy eating!


--

==========================================================================
Christine Code                 *  Searching for members and descendants
                               *  of these families: Code, Codd, Mudgett,
Vancouver, B.C, CANADA         *  Stewart, Tetlock, Sealy, Seely, and
Christine_Code@MindLink.bc.ca  *  Willows.
===========================================================
From: sanderso@math.rutgers.edu (Yasmine B. Sanderson)
Newsgroups: rec.food.veg
Subject: Re: Are there any reasonably priced cruelty free products???
Summary: Yes there are!
Date: 20 Aug 92 19:32:04 GMT
Distribution: na
Organization: Rutgers Univ., New Brunswick, N.J.

In article <1992Aug12.191742.14006@cci632.cci.com>, agc@cci632.cci.com (Anupama Chathampally - co-op) writes:
> 
> 	I just went to the body shop yesterday and spent $16+ on a deoderant,
> and a tiny bottle each of shampoo and conditioner.  I love getting cruelty free
> products but I can't afford them.  I just looked through the FAQ list and saw
> a bunch of other places.  Before I write to these places does anyone have any
> recommendations on places that are more reasonably priced and have good stuff?
> Thanks.


A CHEAP effective deoderant is baking soda. I use it and have never
had any complaints. Other suggestions for creulty free beauty products
that you can make at home are in Debra Lynn Dodd's The Nontoxic Home (
a book).

Yaz
From: weaver@jetsun.weitek.COM (Michael Weaver)
Newsgroups: rec.food.veg
Subject: Re: QUERY: Cubanella and Hot Pepper - Need HELP
Date: 14 Aug 92 00:50:27 GMT
Organization: WEITEK Corporation, Sunnyvale CA

In article <1992Aug12.105409.16028@newstand.syr.edu> jfrawley@rodan.acs.syr.edu (Judy Frawley) writes:
>Last night, my boyfriend (SO) bought two types of peppers
>1-cubanella
>2-hot peppers (I can't remember the specific name, but it is
>  rich, dark green, and it is about six inches long)
>
>I am not really sure if I should cut the hot pepper without 
>gloves or something.  Any suggestions? I want to use it before
>it starts to shrivel, but I have no idea what to do with it other
>than maybe cut it up and cook it with something else.
>
Hot peppers will not hurt your hands, unless you have cuts on 
your hands. Think of vinegar, which will 'burn' your tongue,
but feels like water on your hands. Unless the peppers are 
very mild, though, be sure not to put your hands on your mouth,
nose, or eyes after touching peppers!! Wash your hands with soap 
after cutting them. Also, you will probably want to remove and
discard the seeds and the membranes, as they are the hottest parts.

>The cubanella I have even less of any idea - is it hot?  Can it
>be eaten raw?  
>
>HELP! ! !  He loves peppers and has had cubanella peppers before, but
>is not a cook and has no idea what I should do with them.  I admit
>that I am rarely stumped by a vegetable, but I'm stumped here :-)
>
Sorry, I have always been too lazy to use fresh hot peppers in cooking.
If you chop up hot peppers finely, add cilantro, onions and generous
amounts of tomatoes (all chopped & raw), and let it sit for a few
days in the fridge you have homemade salsa.

>Also, for the sake of discussion, do these types of peppers offer the
>same sort of nutritional attributes of say regular sweet red/green peppers?
>I know that green/red/yellow/orange are high in vitamin C in varying 
>amounts, but I have always been curious if the HOT peppers offer the
>same sort of nutritional value.
>
As I understand it, hot peppers are about the same nutritionally as
sweet peppers. I think hotter ones may have more vitamin C. 

Michael.
From: bfish@sequent.com (Brett Fishburne)
Newsgroups: rec.food.veg
Subject: Organic/Cruelty free fertilizer?
Date: 19 Aug 92 21:13:20 GMT
Article-I.D.: sequent.1992Aug19.211320.1947
Followup-To: rec.food.veg
Organization: Sequent Computer Systems Inc.

Toni Moore (a vegetarian lurker -- now you're out in the open) dropped me
a line in response to some comments I made on Organic and Cruelty Free
vegetable gardening.  Toni pointed out that ARBICO (Arizona Biological
Control, Inc) has a product specifically for vegetarians for use as
a fertilizer:

"Grow More Vegetarian Mix (5-2-2)
 This product contains no animal manure, sewage sludge, animal or fish
 by-products. Rebuilds worn out soil and decreases the incidence of
 disease or soil borne infections as a result of renewed plant
 vitality. 5lbs treads 60 sq ft..."

quoted from the soil care section of the ARBICO catalog and from Toni's
letter (the latter by permission).  I called the company and was told that
the mix contains Cottonseed Meal, Kelp, Alphalpha, and Soft Rock Phosphate.
This may answer many people's question in this area.  I didn't ask for
pricing information, but you can receive a catalog by writing:

ARBICO (Arizona Biological Control, Inc)
PO Box 4247 CRB
Tucson, Arizona 85738

orders: 1-800-827-BUGS
consultant: 1-602-825-9785
catalog free

-- Brett (with lots of help from Toni Moore)
bfish@sequent.com
From: tara@socrates.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: VEGAN:  Best Bran Muffins
Date: 13 Aug 92 19:19:17 GMT
Organization: University of Maryland University College

From:  The Laurel's Kitchen Bread Book

Ingredients:
I cup whole wheat flour
1 tsp. baking soda
1/2 tsp salt
1 1/2 cups bran (oat or wheat I guess)

3 Tbsp. marg. or oil
2 Tbsp. sucanat (or brown sugar)
2 Tbsp. molasses
1 "egg"
1 1/2 cup buttermilk (take 1 1/2 cup soymilk, and add some lemon juice
to curdle it.  This SHOULD work, though I've never tried it)

Preheat oven to 375 degrees. Grease pan.  Mix dry ingredients.  Add
liquids.  Fill muffin tins about 3/4 full.  Bake 15 - 20 minutes.
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
From: sbhattac@wissel.GBA.NYU.EDU (Shankar Bhattacharyya)
Newsgroups: rec.food.veg
Subject: Re: Between the Fats/Oils
Date: 14 Aug 92 15:18:33 GMT
Organization: NYU Stern School of Business

In article <1992Aug13.115932.19498@btcs.bt.co.uk> traub@btcs.bt.co.uk (Michael Traub) writes:

>As  a  matter  of  interest what is the percentage of linoleic acid in say,
>corn  oil?  How  many  tablespoons  of oil does that work out to? What does
>that work out to in terms of fat/calories for a typical 2500 calorie diet?

    fat              linoleic acid, as % of fatty acids

  butter                   2   
  corn oil                58   
  coconut oil              2   
  cottonseed oil          52   
  olive oil                8   
  palm oil                 9   
  peanut oil              32   
  palm kernel oil          2   
  safflower oil           74     (varies hugely, depending on source.
                                  This is the high end of the range. )
  sesame oil              41   
  soybean oil             51   
  sunflower oil           66   

That's as much as I have on-line, apart from some uninteresting stuff.

For people who eat reasonable amounts of vegetable fats, a linoleic acid
deficiency is a mite unlikely.

- Shankar
Newsgroups: rec.food.veg
From: tara@socrates.umd.edu (Tara McDermott)
Subject: VEGAN: Vegetable Lasagne
Organization: University of Maryland University College
Date: Fri, 14 Aug 1992 17:48:14 GMT

I'm reposting this as there was a request for vegetable lasagne.  My
version uses a bunch of tofu, but it tastes delicious.

Ingredients:
Lasagne noodles (as much as needed)
1 block tofu (a pound or so)
1/2 cup tomato paste (or sauce)
1-2 cups tomato sauce (depending on how much sauce YOU want)
1 bunch chard (or spinach if unavailable)
2-3 Tbsp. nutritional yeast
1/2 tsp salt
1 tsp. thyme
1 tsp. basil
3 Tbsp. canola oil
3 small onions or 1 medium-large onion
3/4-1 lb. mushrooms
3 stalks celery
about 1 1/2 cup cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices,
tomato paste.  Chop the celery, caulflower, and onion finely and
saute in oil.  When mostly cooked add the mushrooms, sliced.  When
the mushrooms are done, add the vegetables to the tofu and mix well.  

Cook the lasagne noodles in water until done.  This can be done
beforehand to save time.  Grese your casserole pan lightly with some
oil to help prevent sticking.  Place a layer of noodles down and spoon
some tomato sauce over it.  Put a layer of tofu/veggies down.  

Saute the chard (or spinach) in a pan with just a little bit of oil.
When completely cooked down and soft, add half to the lasagne,
spreading evenly over the layer.  Add more sauce then noodles, then
tofu than another layer of chard.  Top with more sauce, more noodles
and a large amount of sauce (to prevent any burning or drying out of
the noodles when they're cooked).  Preheat oven to about 350 or 375
and cook roughly 35 minutes, or until bubbly and hot.  SERVE!  I
guarantee it'll be among the best lasagne you've ever had....

Tara
-- 
Tara McDermott            "We suggest people take their Food Pyramids,
                            cut off the top and make a Healthy Eating
tara@socrates.umd.edu         Trapezoid."  -Neal Barnard, M.D.
From: weedk@pogo.wv.tek.com (Kirk Weedman)
Newsgroups: rec.food.veg
Subject: Re: I love red meat! I love sugar!
Date: 17 Aug 92 16:37:23 GMT
Organization: Tektronix, Inc., Wilsonville,  OR.

In article <1992Aug14.145755.4385@bb1t.monsanto.com> rghoff@bb1t.monsanto.com writes:
>Gee, my great grandma smoked (and inhaled) a pipe from the time she was
>a kid and ate fried everything from the day she was born and died a very
>premature death at 98.
>
>Yep Michael, you seem to ALWAYS be right. And you're awlfully good at telling
>us too.... :-)
>
>Rick Hoffman.

Come on Rick.  Get in tune with the thread. What Michael said was reasonable. Why
do you say she *died a premature death*?  Seems to imply that you too know she would
have lived longer if she hadn't smoked, etc...  We don't care to hear single isolated
instantces of people that lived a long time and all they ate was junk.  Michael
was refering to the average or statistical norm - not a blip on the radar screen!
Newsgroups: rec.food.veg
From: des@helix.nih.gov (David E. Scheim)
Subject: BEST CARROT JUICER
Summary: I would appreciate tips on good juicers for carrot juice
Keywords: carrot  juicer
Organization: NIH
Date: Tue, 18 Aug 1992 16:19:49 GMT

I'm looking for a good juicer, primarily for carrot juice, for home use (
about 1-2 glasses per day maximum).  Qualities I seek are:

	Reliability and long life
	Infrequent need to sharpen or replace parts
	EASY TO CLEAN
	Good quality juice with minimal waste

The vitamix looks very good in theory but I'm not sure how the juice will 
taste with the carrot pulp pulverized in, even if the texture is smooth.  I 
saw a German brand (AEG?) recommended at the Albuquerque, NM Coop.

I'd appreciate any comments as to recommended brands of juicers, or also 
mail order sources to buy any such brands that may not be generally 
available.  -- David Scheim

/*********************************************************************/
/*                      --- David E. Scheim ---                      */
/* BITNET: DES@NIHNEI31                                              */
/* INTERNET: desl@helix.nih.gov          PHONE: 301 496-2194         */
/* CompuServe: 73750,3305                  FAX: 301 402-1065         */
/*                                                                   */
/* DISCLAIMER: These comments are offered to share knowledge based   */
/*   upon my personal views.  They do not represent the positions    */
/*   of my employer.                                                 */
/*********************************************************************/
From: cooper@rtf.bt.co.uk (Mike Cooper)
Newsgroups: rec.food.veg
Subject: Re: butter vs. margarine
Date: 17 Aug 92 13:50:50 GMT
Organization: BT Customer Systems, Brighton, UK

In article <92226.27763.6175190@LMSC5.IS.LMSC.LOCKHEED.COM> 6175190@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>
>Butter and margarine are generally 100% fat. Granted, of various types, but
>the statement "Butter seems to have less fat than margarine..." could be
>misunderstood. My 2$ worth. :-)

OK here's my fourpence worth: I thought most butter and margarines (i.e. not
those labelled low-fat) were approximately 80% fat. Don't ask what the rest is.

Sainsbury's (UK only) soya marg. is pretty damn good, even thickly on toast,
but I'm not sure how saturated it is.
-- 
================================================================================
| Mike Cooper, BT BC/CS Brighton...well Hove actually.        |                |
| Disclaimer: I was on holiday at the time.                   |                |
| "No doubt remains that virtual particles are really there." |                |
| (Barrow & Silk: The Left Hand of Creation)                  |                |
================================================================================
From: warwick@cs.uq.oz.au (Warwick Allison)
Newsgroups: rec.food.veg
Subject: Re: butter vs. margarine
Date: 20 Aug 92 03:41:41 GMT
Reply-To: warwick@cs.uq.oz.au

In <22522@sybase.sybase.com> dana@sybase.com (Dana Bergen) writes:

>I like the brand "I Can't Believe It's Not Butter", which is not vegan
>but is high in polyunsaturated fat.  (You can, in fact, believe that
>it's not butter, but it tastes pretty good for margarine.)

Unlike butter, which tastes like rancid yak fat.


Not that I've eaten many rancid yaks, but butter on toast is too
much to stomach... and I wont even mention the time my SO used
ghee.... the ultimate in hot yak fat substitutes.

--
Warwick
ps. by "yak fat", I'm just meaning "yucky greasy stuff"...
--
  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
 /     * <-- Computer Science Department,  /  
 \_.-._/     University of Queensland,    /      void (if removed)
      v      Brisbane, Australia.        /
From: amacdona@ac.dal.ca
Newsgroups: rec.food.veg
Subject: Re: Tofu Marinade Recipies
Date: 16 Aug 92 16:44:46 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

In article <1992Aug14.130530.10096@waikato.ac.nz>, jrdodd@waikato.ac.nz writes:
> Hi,  I'm new to this newsgroup,  as I spend most of my time in Rec.Bicycles, 
> but this group is certainly of interest.  
> I've been vegetarian for about 3 years now,  yet have succumbed to the
> stereotype and bought some tofu only this week.  Apparently the reason I
> haven't bothered with it much in the past is the mediocre way it's been cooked
> when I've had it.
> ANYWAY.....I'd be really grateful for some good marinade recipies,  even my
> bibles such as Moosewood are a little sparce in this area.
> 
> 	E-mail reply's fine,
> 	Thanks in advance,
> 	
> 	Jonathan Dodd,
> 	University of Waikato,
> 	New Zealand.
>
	I'm not very good with exact measurements for this, but one
	mixture I like for marinating tofu is:

	tamari  (about 1/4 c.)
 	lime and lemon juice (one each)
	lots of garlic
	some minced fresh ginger
	black pepper
	a little oil
	a little toasted sesame oil (usually less than 1 tsp - it's very strong)
	
	Allison MacDonald
Newsgroups: rec.food.veg,rec.food.restaurants,rec.travel
From: cheryl@acpy01.att.com (Cheryl Tanguay x2630 INTERN (CXNIXPT1))
Subject: Veg. restaurants in Niagara Falls
Organization: AT&T IMS - Piscataway, NJ (USA)
Distribution: na
Date: Thu, 13 Aug 1992 14:30:57 GMT

Does anyone know of any vegetarian restaurants near the Niagara Falls
area (US or Canadian side)?  This includes regular restaurants which
have a vegetarian menu, since I am the only vegetarian in  a group of
8 going.  Please keep in mind that I am a college student and therefore
on a limited budget.  Any suggestions will be greatly appreciated.

Please email me at:  cheryl@acpy01.att.com
(If that doesn't work, try  att!devildog!acpy01!cheryl)

Thanks in advance,
Cheryl Tanguay


Newsgroups: rec.food.veg
From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: Holier Than Thow (was: Rich & Michael)
Organization: NASA Dryden, Edwards, Cal.
	<1992Aug17.123226.4392@bb1t.monsanto.com>
	<1992Aug21.004441.23627@news.eng.convex.com>
Date: Fri, 21 Aug 1992 01:29:01 GMT

On Fri, 21 Aug 1992 00:44:41 GMT, Tom Christiansen <tchrist@convex.COM> said:

> MacDougal, whose only flesh intake is the occasional Thanksgiving turkey
> and that not even annually, explicitly states that he is NOT a vegetarian.  
> He wants to distance himself from the zealots who will be berating someone
> who is anything less than their pet idea of perfect, and I understand.

I read an interview with Deborah Madison (founding chef of The Greens
and author of "The Greens Cook Book" and "The Savory Way", which are 
great vegetarian credentials) in which she said that she refused to
call herself a vegetarian because she didn't want to be regarded as
a narrow-minded fanatic.

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "There's no kill like a guns kill." LCDR "Hoser" Satrapa, gunnery instructor
                       "A kill is a kill."  Anonymous
Newsgroups: rec.food.veg