HDTenEightyP/NetNews huggingface dataset:
From: adwright@iastate.edu ()
Subject: Re: Tissue Culture
Organization: Iowa State University, Ames IA
Date: Thu, 23 Jul 1992 19:20:03 GMT

In <1992Jul23.173229.24924@porthos.cc.bellcore.com> swami1@troy.uucp (22535-swaminathan) writes:

>In article <adwright.711890938@vincent1.iastate.edu> adwright@iastate.edu () writes:
>>Since cells can be cultured artificially and grown as an undifferentiated
>>mass of cells, thus not being an organism, would it be MORALLY correct
>>to eat, say cow muscle cell culture? Lets assume the donor animal was not
>>sacrificed.
>>
>> I am just interested in the moral aspects of this for now, and do not 
>>advocate for or against this idea.
>>Allen

>  How about a culture of your own muscle?
>  If you really like it, it can be done on a mass scale and saved?

It might be a way to get a lot of people to like me. :)

I would have no problem donating it, but humans would probably have hang ups
about eating there own kind.

Seriously, I got a post where the question of enery efficiency was raised. I 
would think a culture of "cells from hell" growing rapidly would be reasonably 
efficient compared to a whole animal, who spends a lot of energy on maintanence rather than growth, but I am not experienced in animal tissue culture. Replies
from those more knowledgeable would be welcome.
Regards,
Allen

Newsgroups: rec.food.veg
From: barry@macadam.mqcs.mq.oz.au (Barry Sanders)
Subject: Re: USDA; VEGETARIANISM
Organization: Macquarie University, School of Mathematics, Physics, Computing and Electronics
Date: Thu, 30 Jul 1992 03:24:30 GMT

In article <9207282317.AA21978@super.super.org> wheeler@SUPER.ORG (Ferrell S. Wheeler) writes:
>
>USDA; VEGETARIANISM; ETHICS
> 
> [...]
> 
>     * Under pressure from farm groups, the Burlington FREE PRESS
>on March 29 retracted an "Earth Saver" column tip suggesting that
>readers should "eat less meat" to conserve "precious grasslands and
>resources that would otherwise be consumed or destroyed by cattle."
>Protest to the Free Press at 191 College Ave., Burlington, VT
>05402.
> [...]
>--  
>Uucp: ...{gatech,ames,rutgers}!ncar!asuvax!stjhmc!306!12!Amnet.News.Service
>Internet: Amnet.News.Service@f12.n306.z1.fidonet.org

I am a vegetarian primarily for the above reason: conserving grasslands,
etc.  I think that this reason is justifiable, but I am called upon by
others to justify my reasons and I need numbers to do so.  Could anyone
direct me to, or provide me with, relevant numbers? 

Frequently comparisons are made between, say, producing grains vs
feeding cattle.  However, suppose that we compare eating krill, for
example, with eating pineapples.  I would like to see some good
data which compares optimal omnivorous diets vs optimal herbivorous
diets.  Perhaps some meat-eaters are serving the cause of conser-
vation better than some vegetarians.  I suspect that the vegetarian
lifestyle would prove more environmentally sound, but I look
forward to hearing from anyone with good data.

While I am writing, I would like to comment on the discussion
regarding ovo-lacto vegetarians not actually being vegetarians.
Really the issue is semantics and I put this question to those
that feel that vegans are the real vegetarians: Do you use salt
(i.e. NaCl)?  We consume products from inanimate sources as
well.   I don't think that anyone fits into what some people
seem to suggest is a "true" vegetarian.

Barry Sanders
School of Mathematics and Physics 
Macquarie University
New South Wales, Australia
Newsgroups: rec.food.veg,swnet.general
From: bulsari@finsun.csc.fi (Abhay Bulsari)
Subject: Is there a vegetarian restaurant in Sko"vde ?
Organization: Centre for Scientific Computing
Date: Fri, 24 Jul 92 07:00:02 GMT

Newsgroups: rec.food.veg,swnet.general
Subject: Is there a vegetarian restaurant in Sko"vde ?

Is there a vegetarian restaurant in Sko"vde, Sweden ? Thanks for
the information.

Finns n}gon vegetarisk restaurang i Sk|vde ? Jag vet att det
finns vegetarisk mat i alla restaurang, men finns n}gon exklusivt
vegetarisk restaurang d{r ? Hur fj{rran {r Hotell Billingehus
fr}n den ? Tack f|r informationen.

With regards, med v{nlig h{lsningar,

Abhay Bulsari
V{rmeteknik, Kemisk-tekniska fakulteten
]bo Akademi
SF 20500 Turku, Finland
From: gbelli@opal.tufts.edu
Newsgroups: rec.food.veg
Subject: restaurants, rennett
Date: 22 Jul 92 17:56:21 GMT
Organization: Tufts University - Medford, MA
Originator: news@jade.tufts.edu

I'm thrilled to have found this group!
Anyway, I had a bad experience at a restaurant this week.  I went to Bennigan's
(which is a chain, I think), and there was _not one_ entree or salad that
did not contain meat or fish.  Honestly!  I had to order the house salad
without the bacon.  Bacon?  Has anyone else had problems with narrow
minded restaurants?  Just so I know where else to avoid!
Also---horrified at the rennett story in Vegetarian Times!  Never heard
of the stuff.  Just when you think you've thought of everything...
                                  Gretchen Belli
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: APOLOGY
Date: 29 Jul 92 09:50:59 -0500
Organization: University of Northern Iowa

In article <1992Jul28.132711.177@lrc.edu>, blosser_cy@lrc.edu writes:
> I would like to make an apology for posting the 'SUMMER FUN' to this newsgroup.
> Apparently the majority of the readers here have grown calloused to 'satirical'
> posts and treat all crude remarks in a serious manner. I would like to say that
> the readers here responded in a MUCH more civilized and respectable manner than
> say those on rec.guns & rec.autos who didn't appreciate my environmental rants.
> 
> =)
> 
> Thank you for your time and I promise next time I post to this newsgroup I will
> include a good recipe for vegetarian enchiladas...
> 
> Peace,
> 
> Christopher

Thank you at least for an apology. It is my opinion that the presentation
of well-researched facts is much more persuasive than attempting to 
shock people. In order to present research, however, it is necessary 
to study, read, and attempt to comprehend difficult concepts; a much
more difficult task than just presenting the worst words you can find. 
I hope you will consider taking this approach in the future. 

I for one do think posting a vegetarian recipe would prove your apology
is sincere.

-Mary Howard
From: carolin@milton.u.washington.edu (Caroline Marsh)
Newsgroups: rec.food.veg
Subject: eggplant
Date: 28 Jul 92 23:31:21 GMT
Organization: University of Washington


Help! I was given two small white eggplants, and I don't know how to 
prepare them. Any ideas, preferably vegan, appreciated.  
Newsgroups: rec.food.veg
From: kuntal@algol.cs.umbc.edu (survivor)
Subject: a couple of questions ...
Organization: University of Maryland Baltimore Campus, Computer Science Department
Date: Tue, 28 Jul 1992 16:46:06 GMT


hi all,

I have a couple of questions that I would like answers to :

- The cheese that is available in the shops eg. Kraft etc, does it contain
  animal fat or any animal product that in the normal sense could be termed
  as non-vegetarian ?

- The eggs in the supermarket, would they hatch if incubated ?


I would greatly appreciate any effort expended in providing me answers.

Kuntal
From: alerman@terapin.com (Alexander Lerman)
Newsgroups: rec.food.veg
Subject: Massage classes in SF Bay area?
Date: 24 Jul 92 21:55:54 PST
Organization: BBS

Sorry that this doesn't have much to do with vegetarianism, but as a vegan I 
know yuz tend be holistical & such.

Do you know where I can find informal massage classes in the San Francisco Bay
area?

There seem to be plenty of certification schools but nothing for people that
just want to learn basic stuff for "personal enrichment". If you have any
leads, please let me know.

Do you also have an interest in learning massage? Maybe we can practice on each
other if there are no other suitable alternatives. Please reply.

Thanks.

--
Alexander Lerman
<alerman@terapin.com>

Newsgroups: rec.food.veg
From: HF.RRL@forsythe.stanford.edu (Rita.Leibovitz)
Subject: WANTED-Traubs Carob receipe
Organization: Stanford University, California, USA
Date: Wed, 22 Jul 1992 23:44:49 GMT

Can you re-post the recipe from Traub about the Dangerous and very
rich carob sundae (?).  I'm unable to find it.  Or mail it to me.

Thanks

Rita
From: young@serum.kodak.com [Rich Young] (x37176)
Newsgroups: rec.food.veg
Subject: Re: Sugars (Re: Aspartame)
Date: 21 Jul 92 21:31:28 GMT
Article-I.D.: pixel.1992Jul21.213128.12054
Reply-To: young@serum.kodak.com
Organization: Clinical Products Division, Eastman Kodak Company
Originator: young@sasquatch

In article <1992Jul21.162918.20696@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:

>In article <1992Jul21.094311.5706@iscsvax.uni.edu> howard@iscsvax.uni.edu writes:
>
>>As I understand it, sugar products such as brown rice syrup, maple
>>syrup, date sugar, and concentrated fruit juices are fructose sugars, 
>>not sucrose. These products give a moderate sweetness. As they contain
>>more complex carbohydrates than simple sugars, they enter the bloodsteam
>>more slowly, and do not provide that "high" that is followed by a sharp
>>"low", which encourages a sugar craving bordering on addiction.
>
>I'm pretty sure maple sugar (for example) is almost all sucrose.
>Fructose is definitely a simple carbohydrate.  However, it needs to be
>converted to glucose to be metabolised, and this occurs in the liver.
>Thus, there will be a lag in blood glucose levels compared to ingesting
>glucose and sucrose.  Whether this is really all that important in normal
>healthy individuals is quite debatable.  This "sugar high" is mostly a myth,
>and the result of suggestion.

   In addition, it may be worth pointing out that sucrose is half fructose
   anyway, it being a disaccharide which splits into one glucose and one
   fructose molecule.

   As for the composition of various sweeteners, most fruit sugars are
   fructose, honey is virtually all fructose, and I don't really know what's
   in maple syrup and rice syrup.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<
Rich Young                             | Phone: (716) 253-7176
Eastman Kodak Company                  | FAX: (716) 253-7254
Clinical Products Division             | Internet: young@serum.kodak.com
100 Carlson Road                       |
Rochester, New York, USA   14653-9122  | These are MY opinions, not Kodak's!!!
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>|<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Don't get angry, get accurate information.
From: rodneys@Apple.COM (Rodney Somerstein)
Newsgroups: rec.food.veg
Subject: Re: B12 strikes again!
Date: 29 Jul 92 15:13:50 GMT
Organization: Apple Computer Inc., Cupertino, CA

I read in one book that prolonged ingestion of any B vitamin can result
in a deficiency of other B vitamins.  Is this true, does taking B-12
supplements put one at risk of not having enough of the other B vitamins
or make it harder for the body to absorb other B vitamins?  If so, can
this problem be eliminated by simply taking a B-complex supplement rather
than just B12?

-Rodney

-- 
----------------------------------------------------------------------
Rodney Somerstein
rodneys@apple.com
CIS: 73167,2165
AppleLink: SOMERSTEIN1
-- 
----------------------------------------------------------------------
Rodney Somerstein
rodneys@apple.com
CIS: 73167,2165
AppleLink: SOMERSTEIN1
From: RAJA@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.veg
Subject: Re: Sea Salt
Date: 27 Jul 92 20:43:50 GMT
Distribution: na
Organization: Stanford Linear Accelerator Center

In article <1992Jul27.142426.18462@athena.cs.uga.edu>, strick@athena.cs.uga.edu
(Sandra Strickland) says:
>
>    can someone out there please tell me the advantages that sea salt
>    has over regular table salt.  I've looked in several books and
>    can't find an answer.
>
>                                Thanks,
>
>                                Sandra

Sea salt contains iodine as iodides, this is a vital trace element we need to b
e healthy, something to do withy the thyroid etc. That is why the regular salt
brands like Morton say "iodized" on thgeir laBELS

Anyway all salt , with a small exception is from the sea.
rajagopalan.....A vegetarian not a vegan (sounds like an extraterrestrial)
From: warwick@cs.uq.oz.au (Warwick Allison)
Newsgroups: rec.food.veg
Subject: Re: a couple of questions ...
Date: 30 Jul 92 05:08:02 GMT
Reply-To: warwick@cs.uq.oz.au

In <pjh.712407839@nessi> pjh@eng.cam.ac.uk (Philippa Hogben) writes:

>I thought I had read somewhere that some cheeses use
>"vegetarian rennet" (rennin) but don't mention that they are suitable
>for vegetarians.


rennin \'ren-*n\ n : an enzyme that coagulates milk, is obtained
   from the mucous membrane of the stomach of calves, and is used
   in making cheese and junkets.


(from xwebster)


The cheese I buy has listed "non-animal coagulant" listed.  I don't
know where they get it from (probably not plants, as they'd call it
"vegetable coagulant", unless they are just trying to stress the
non-animal nature).  Only two of the 10-or-so main brands are non-rennet.

--
Warwick
--
  _-_|\      warwick@cs.uq.oz.au            /Disclaimer:
 /     * <-- Computer Science Department,  /  
 \_.-._/     University of Queensland,    /      void (if removed)
      v      Brisbane, Australia.        /
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: rec.food.veg
Subject: Re: Request for Catering info
Date: 23 Jul 92 14:07:09 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <ccdu02pp1af901@JUTS.ccc.amdahl.com> msw10@nepenthe.as writes:
>Does anyone know of a Caterer (for a wedding) who puts on Vegetarian or Vegan
>spreads in the Sacramento or Bay Areas?
>
>Thanks in advance!
>
>Michael Wong.

Please post ( rather than e-mail) as I would like this
information,too!

rf
From: schiller@tira.uchicago.edu (Eric Schiller)
Newsgroups: rec.food.veg
Subject: Re: how is vegan pronounced?
Date: 23 Jul 92 02:22:15 GMT
	<X00jr*Cc1@bkhouse.cts.com> <CC.92Jul7113458@arran.dcs.ed.ac.uk>
	<8zDjr*5d1@bkhouse.cts.com>
Organization: Center for Information and Language Studies / University of
	Chicago

OK, this a linguist weighing in backed by a PhD and all that stuff...

1. In English, spelling generally reflects the pronunciation of a word at
the time it enters the written language (score 1 for the hard g).

2. In the event of competing variants, sometimes one wins out. Sometimes
the battle rages for years.

3. The association of a word and an idea based on similarly spellings or
pronunciations is often an instance of Folk Etymology. The -veg- in Vegan
will generally lead people to draw the association with vegetable, wanted
or not.

4. People who fuss over these things are often linked with certain nether
regions of anatomy. At worst, getting the pronunciation wrong (i.e. not the
way your interlocutor wants it) results in being considered outside the
special intimate circle of those who identify themselves as belonging to
a certain clique. It is rather like the pronunciation of C++ among computer
geeks, or Bach among music lovers. In the last case there is a clear "correct"
pronunciation, the one used by Bach himself. In the C++ case I suppose the
developer of the computing language has some say, and therefore it is
also reasonable that an official Vegan society might want to impose a
standard. But if they scare people away by getting hung up on it, it hardly
suits the purpose. If there are any chessplayers in the audience, think
how you would feel if you had to get Alekhine right!

As one who does not qualify as a vegan, I remain on the sidelines. I use a
hard G but am inconsitent with the vowels (both of them!). So sue me!

Eric Schiller
Department of Linguistics
University of Chicago

schiller@sapir.uchicago.edu
Newsgroups: rec.food.veg
From: amcmicha@gmuvax2.gmu.edu (Andrew McMichael)
Subject: Recipie Request
Organization: George Mason University, Fairfax, Va.
Distribution: usa
Date: Wed, 22 Jul 1992 14:57:01 GMT

Would someone be so kind as to E-mail me their favourite recipie
for Tabouleh (sp?).  In fact a couple of recipies would be appreciated.
Thanks in advance




amcmicha@gmuvax2.gmu.edu
From: acc23403@uxa.cso.uiuc.edu (Anthony C.)
Newsgroups: rec.food.veg
Subject: Re: VEGAN: a new way to eat mushrooms
Date: 29 Jul 92 18:26:19 GMT
Organization: University of Illinois at Urbana

tara@socrates.umd.edu (Tara McDermott) writes:

>If you ever have the misfortune to have bought a large amount of
>mushrooms but then don't get around to using them in that recipe that
>you just don't feel like making when you DO finally get home, try
>this:  

>Just slice them up and fry in a pan with some italian dressing.  No
>oil is needed, as the dressing is enough lubrication in the pan until
>the mushrooms start adding large amounts of liquid to the pan.  It's
>really simple and best of all doesn't require a large amount of time
>to prepare.  You have to REALLY like mushrooms though, or else it
>won't go over well... 

>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.
I'm new to this group so this type of thread probably has
cycled through before without my seeing it but..
I like to saute mushrooms in a little margarine then add red
wine, white wine or cooking sherry.  It only takes about 10 minutes 
to make and tastes great!  Another fast recipe is for veggie chili
I use a can or two of italian stewed tomatoes one or two cans of
beans (or beans that have been soaked) lots of chili powder (I keep
adding it until it tastes right).  Large chunks of vegetables if
I have time (green peppers, onions etc).  I also add hot peppers
if I'm in the mood for spicy chili.  This dish uses one pot
for all the ingredients, one spoon (to eat and stir) a knife
if I add fresh veggies and a can opener.  It also only takes about 
10 minutes of prep and 20 minutes of cooking.  The leftovers
also taste even better (cooked longer).  Since I'm lazy it is
important to me how many pots and pans a recipe requires. :-)
Newsgroups: rec.food.veg
From: traub@rtf.bt.co.uk (Michael Traub)
Subject: Re: a couple of questions ...
Organization: BT Customer Systems, Brighton, UK
Date: Wed, 29 Jul 1992 23:25:36 GMT

In article <pjh.712407839@nessi> pjh@eng.cam.ac.uk (Philippa Hogben) writes:
>traub@rtf.bt.co.uk (Michael Traub) writes:
>>It usually contains rennet, an enzyme taken from the lining of the stomach
>>of a newborn calf. One should assume a particular cheese is *not* suitable
>>for vegetarians unless it is clearly labelled as such.
>
>Are you sure? I thought I had read somewhere that some cheeses use
>"vegetarian rennet" (rennin) but don't mention that they are suitable
>for vegetarians. [This would mean that some cheese would be suitable
>but would not be labelled as such so you would never know. Which
>probably means that your last sentence is good advice.]

Better safe than sorry!

Actually the Vegetarian society lists which cheeses are suitable
for vegetarians by brand name, including those brands not actually
packaged as being suitable.


-- 
Michael Traub
From: blosser_cy@lrc.edu
Newsgroups: rec.food.veg
Subject: What I enjoy doing on a summer's day...
Date: 23 Jul 92 21:24:43 GMT
Organization: Lenoir-Rhyne College, Hickory, NC

On a nice summer's day when the birds are singing and the grass is growing,
there's nothing more fun than to take my shotgun from the mantle and go out
into the woods and wait by the stream till a doe comes to quench her thirst
where then I'll SQUEEZE THE TRIGGER (oh, what a charge!), and PUMP HER HIDE
FULL OF BUCKSHOT. Then I'll GUT her with a knife and SPILL HER STEAMING EN-
TRAILS ONTO THE GROUND & RIP OUT HER BOWELS & DRAG HER BLOODY CARCASS HOME,
where my wife will chop it up and bar-b-que it on the grill...mmm-mmm good!
From: "jon edelston" <jon.edelston@channel1.com>
Newsgroups: rec.food.veg
Subject: migraine and msg
Date: 31 Jul 92 10:23:34 EST
Reply-To: "jon edelston" <jon.edelston@channel1.com>
Distribution: rec
Organization: Channel 1 Communications

 >Glutamate is an amino acid, a natural constituent of all proteins.
 >When you digest protein, the glutamate (along with the other amino
acids)
 >is liberated.  Sounds like you're out of luck.
 >Steve Dyer
 > . . .
 >From: dyer@spdcc.com (Steve Dyer)
 >Newsgroups: rec.food.veg

Eureka! Is it possible that many of the high protein foods that are
known triggers for migraine such as:

        Cheeses
        Offal, eg chicken livers
        Prepared meats
        Nuts
        Tofu
        Etc.

are triggers because of a high glutamate content?

Are some products much worse than others in this respect? Does anyone
have a food analysis for the facts on this?

Of course this is not the whole story since there are wines, nitrites
etc., which are also triggers.

What this does mean is that those of us with migraines should try to
find foods which are high in protein but low in glutamates.

=============================JON=====================================
--
Channel 1 (R)   Cambridge, MA

Newsgroups: rec.food.veg
From: poirier@bnr.ca (Daniel Poirier)
Subject: Re: Vegetarian Scene in Ottawa
Organization: Bell-Northern Research, Ottawa, Canada
Date: Fri, 31 Jul 1992 15:37:36 GMT

In article <1992Jul31.000239.4616@bmerh85.bnr.ca> mwisdom@bnr.ca (Mark Wisdom) writes:
>
>---------------------------------------------------------------
>  A quick guide to vegetarianism in Canada's capital, Ottawa.  
>---------------------------------------------------------------
>
...
... some stuff deleted
...
>
>Other Restaurants with Vegetarian Food:
>---------------------------------------
>
>Madras Cafe, 66 Wylie Ave, 828-2696.
>Closed Mon, Open 11:30am-2pm & 5pm-8pm.
>Half menu vegetarian. Very spicy Indian food.
>
>The Roses Cafe, 523 Gladstone, 233-5574.
>Small, reasonably priced, good food. Mostly Indian food.
>
>Hacienda Dos Gringos, 594 Rideau, 230-1185
>Separate vegetarian menu. Small and pleasant.
>
>Chu Shing, 704 Somerset W. (in Chinatown), 233-8818.
>Ask for vegetarian menu.
>
>Yangtze, 700 Somerset W. (in Chinatown), 236-0555.
>Vegetarian selection better than most oriental restaurants.
>
>Yan's, 222 Besserer, 236-4166.
>Malaysian & Chinese. Buffet with good vegetarian selection on
>Wednesday nights, $9.50.
>
>Glebe Cafe, 840 Bank (corner 4th Ave), 235-1289.
>
>Zugg's Natural Foods, 1060 Bank, 563-8122.
>Weird decor. Yuppie place. Food lacks flavouring.
>

I'd like to add a couple to this list...

Mahal restaurant, 292 Albert street, 563-1500
Excellent Indian restaurant with plenty of vegetarian choices

Chahaya Malaysia, 749 Bank, 237-4304
Fabulous Malaysian/thai food, lots of vegetarian dishes,
plus they will make vegetarian substitutions of non-veggie dishes
Ask for their spring rolls without the crab meat... phenomenal,
though not on the menu.

As a general rule, Indian restaurants are heaven on earth for both
vegetarians and vegans (although with a few more restrictions for 
the latter). Typically, Malaysian or Thai restaurants do not offer
as many choices for vegetarians. Chahaya Malaysia is a great exception.

I do not have anything to do with either of these two places, except
as a very satisfied customer.

-- 
-----------------------------------------------------------------
 Daniel Poirier  * * * *  e-mail: Daniel.Poirier@x400gate.bnr.ca
 Standard disclaimers... - BNR does not own or share my opinion!
-----------------------------------------------------------------
Newsgroups: rec.food.veg