HDTenEightyP/NetNews huggingface dataset:
From: pburch@bcm.tmc.edu (Paula Burch)
Newsgroups: rec.food.veg,sci.med.nutrition
Subject: Re: Iron
Date: 11 Sep 1992 19:37:29 GMT
Reply-To: pburch@bcm.tmc.edu (Paula Burch)
Followup-To: rec.food.veg
Originator: pburch@roc.mbcr.bcm.tmc.edu


|> In article <BuAGnu.KoB@gpu.utcs.utoronto.ca>, on 9 Sep 92 02:09:30 GMT,
|> molnar@Bisco.CAnet.CA (Tom Molnar) writes:
|> >
|> >        Study links iron in bloodstream to heart attacks
|> >
|> >        DALLAS (Reuter) - Excess iron in the bloodstream may be more deadly than
|> >        cholesterol or high blood pressure as a cause of heart disease, a new
|> >        study concludes.
...

The relationship between high iron levels and heart disease is certainly 
true statistically, because the small percentage of people who absorb 
iron at an unusually high rate tend to accumulate a LOT of iron in their 
tissues. It's no surprise that these people have more heart disease, 
because Fe+2 reacts with vitamin C (and some other compunds) to produce 
hydroxyl radicals, which attack the heart and everything else, and are 
known to increase the levels of the oxidized cholesterol probably
responsible for atherosclerosis.

I seriously doubt that this has much meaning for individuals without the 
iron uptake disorder, however, unless the study specifically demonstrates 
a relationship for them at lower levels of iron. If care was not taken, 
the high rate of heart disease among people with the iron uptake disorder 
would skew the study for everyone else.

Yet another example of sensationalistic reports of research studies being 
blasted all over the media, leaving the ordinary TV viewer totally confused 
and thus open to the claims of self-appointed nutrition gurus who make a 
living by selling useless supplements.

Paula Burch
pburch@bcm.tmc.edu
Newsgroups: rec.food.veg
From: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Subject: REQUEST: acorn roasting
Originator: jwhwang@c00535-106ps.eos.ncsu.edu
Reply-To: jwhwang@eos.ncsu.edu (JOAN WU HWANG)
Organization: North Carolina State University, Project Eos
Date: Tue, 15 Sep 1992 15:57:05 GMT


Does anyone know anything about
collecting and roasting acorns?

any information you have would be
VERY MUCH appreciated!
Newsgroups: rec.food.veg
From: rfelix@netcom.com (Robbie Felix)
Newsgroups: rec.food.veg
Subject: Re: Request Eggplant Recipes
Date: 14 Sep 92 21:09:03 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest)

In article <BuKwMF.9M8@news.cso.uiuc.edu> sharon@phoneme.shs.uiuc.edu (Sharon Morrison) writes:
>> 
>My standard eggplant dish is ratatouille (some approximation of the  
>spelling).  Amount of ingredients can be varied.
>
>2 c. each  peeled. cubed (small) eggplant
>           chopped zuchinni
>           chopped onion
>           chopped green pepper (can use 1 c.)
>           chopped tomatoes (an extra cup is good)
>2-7 minced garlic cloves (more is better)
>1/4+  tsp. pepper
>(1/2 tsp. dried basil)- optional
>(1/4 tsp. sour salt - citric acid I think)-optional - adds extra zing.
>
>Combine in large pot and heat over medium heat, stirring often, until  
>enough liquid comes out of the veggies to simmer them.  Reduce heat and  
>simmer 30-45 minutes, stirring occasionally, until veggies are tender.  
>(Tastes best if you eat it the next day when the flavors have 'melded')
>Serve with brown rice or a hearty bread.
>
>enjoy!
>Sharon Morrison

We made ratatouille "pizza" this weekend.

Used a foccacia (onion) I am unsure of the spelling on this to :-)
put the new NONFAT ricota on it ( spread like peanut butter), then
piled the ratatouille on top and coated with the new NONFAT
Mozzarella.

Baked at 400 for about 15 minutes.

awesome!
Newsgroups: rec.food.veg
From: amarcin@athena.mit.edu (Bret Aarden)
Subject: Recipe: Soymilk
Organization: Massachusetts Institute of Technology
Date: Wed, 9 Sep 1992 03:57:56 GMT

I hope this is helpful...
I've never actually tried the recipe.

Soymilk recipe:
 
2.5c soybeans
4c soy flour
 
Sort the soybeans and wash in cold water. Soak the beans until double
in size -- or overnight. (In hot weather, soak them under
refrigeration. Slightly soured beans make thinner milk.) Rinse in
colander after soaking. Using 3c of water to 1c of soaked beans,
liquefy in a blender or fine grind in a food grinder. Heat the mixture
to a boil in a double boiler or heavy pot. Then simmer for 20 minutes,
stirring often.
 
Bring water to a boil. Sprinkle soy flour into boiling water, whisking
to prevent lumping. Lower heat (soymilk boils over easily, so pay good
attention) and simmer for 20 minutes, stirring occasionally. (You may
want to dip some of the boiling water out of the pot and mix it with
the dry soy flour to make a paste, which is then poured into the
remainder of the boiling water. This method prevents the lumps that
sometimes form when dry soy flour is poured directly into the water.)
 
Strain through a clean cloth (nylon, folded cheesecloth) placed in a
colander or strainer. Add a pinch of salt and sweeten the soymilk to
taste. Serve it warm or chilled. Cool the soymilk quickly for longer
shelf life. You can do this by placing your container of milk in a
sink of cold water. Keep soymilk refrigerated. Approximate shelf life
is four days.
 
You can also flavor soymilk with vanilla, almond, maple or other
extracts, or with fruit or cocoa. Mixed in a blender with a little
oil, sugar and flavoring, it makes a smooth milkshake. Soymilk make
good puddings and soups, too. It can be made thicker or thinner, as
desired, by adjusting the amount of water used. And it's good just
plain, too. 


-Bret.
From: strnlght@netcom.com (David Sternlight)
Newsgroups: rec.food.veg
Subject: Re: fat addiction
Keywords: fat
Date: 9 Sep 92 00:49:44 GMT
Distribution: na
Organization: Netcom - Online Communication Services (408 241-9760 guest)


The question of fat "addiction" and the harm due to fat has been
raised by some correspondents. About two months ago I switched to a
vegetarian eating lifestyle, as a result of a Tony Robbins seminar and
the book "Fit for Life." That program places no limits on butter,
which I like on bread and baked potatoes.

Since I've dramatically cut my fat intake down by cutting out meat  and
all other dairy products, I'd speculate (and reading between the lines
of Fit for Life, this seems to be implied) that even using butter freely,
my total fat intake has gone down substantially.

So far I've lost between 25 and 40 pounds (I didn't weigh myself for
the first few weeks).

Since I have a long way yet to go, we'll see if the butter puts me
on a "plateau" eventually. I can always cut down on it later if
I need to.
From: howard@iscsvax.uni.edu
Newsgroups: rec.food.veg
Subject: Re: Soy products (was vegetarian diet)
Date: 11 Sep 92 15:37:16 -0500
Organization: University of Northern Iowa

In article <1992Sep11.185508.13597@Princeton.EDU>, asannuti@phoenix.Princeton.EDU (Arun M. Sannuti) writes:
> I do eat some legumes, but in my opinion, not anything that
> could possibly be called 'a basis' for my diet.  The basis of my diet
> is rice, whole wheat, and some other complex carbohydrates in lesser
> amounts.
> 
> peace,
> arun

Yes, rice, pasta, whole wheat products can be considered "the
basis" of a vegetarian diet. But my question remains: is it necessary
to consume any legumes at all in order to have a healthy vegan diet? 
I know that it is not necessary at the same meal, that is not my question. 
But are there amino acids in legume products that are not present in 
grain products or complex carbohydrates? If that is the case, how often
and in what quantity would it be necessary to consume legume products? 
Over the course of a day? Or is just in the same week fine? Would 1 glass
of soymilk a week suffice? A few peanuts a week? 

Clearly, a "legume" is not just a soy product. It can not only be the
soy products of tofu, tvp, and soymilk, but more than 50 other kinds of
beans including black-eyed peas, garbanzos, pinto beans, red beans, 
black beans, lentils, and so forth. It would also include peanuts
(would other nuts such as almonds, cashews, walnuts be included?). 
I probably should not have said "basis" when describing these products, 
but many vegetarians do make use of soy products OR beans/nuts in their diets.
Even a "Fit for Life" advocate may combine vegetables with pasta in one meal, 
and vegetables with beans in another, or nuts with fruit in the morning, 
so it may be that a "Fit for Life" advocate consumes both legumes and 
grains, just not at the same meal. 

Besides, I happen to like beans, and am growing fonder of tofu. About
half the world lives on rice and beans, so I'm not convinced that it
is a terrible thing to eat grains and legumes at the same meal
(though not nutritionally necessary!). I followed "Fit for Life" for 
a year. I don't follow it every day now. I feel better now than I did 
then, but maybe it is just because I eat what I feel like, not what 
some diet tells me to. Some days I'll have fruit in the morning, sometimes
cereal with a banana and soymilk. I don't notice a difference. I do 
notice a difference from consuming about 10% protein in a day (about 40 grams),
versus consuming 4-5% (about 20 grams). 

-Mary Howard
Newsgroups: rec.food.veg
From: tinamou@syrup.cray.com (Doug Nicholson)
Subject: Re: vive valeque
Organization: Cray Research, Inc.
Date: 10 Sep 92 01:11:14 CDT

In article <1992Sep04.125402.27245@eng.umd.edu> georgec@eng.umd.edu (George B. Clark) writes:

>Doug, I disagree. I thought Brian's assessment of recent events was
>accurate. It's very oppressing to have one or two individuals
>dominate a newsgroup with their misinformation about vitamins and
>nutrition. If these guys were registered dietitians, professors, or
>had some other recognized expertise, the scenario would be different.
>But this was not the case. What we had was two college students citing
>data from various books without the expertise to discriminate between
>truth and half truth. When they were finally challenged by someone
>who is truly knowledgeable, they both ran like cowards, rather than
>admit they were misinformed.

It was not my point to judge who was right or wrong in the latest war.
I was trying to point out how easy it is to get a flame war started.
If we would all take a little extra time to look at our posts and excise
the ad hominem attacks from them, we would waste a lot less bandwidth and
diseminate more information to each other.  Ad hominems and other
inflammatory material only make arguments less effective, irregardless
of the qualifications of the person making the argument.

Doug
From: dyer@spdcc.com (Steve Dyer)
Newsgroups: rec.food.veg
Subject: Book: Popular Nutritional Practices, by Jack Yetiv
Date: 13 Sep 92 05:59:40 GMT
Article-I.D.: spdcc.1992Sep13.055940.13189
Organization: S.P. Dyer Computer Consulting, Cambridge MA

This is a repost from sci.med.nutrition which might be of interest
in the discussion about "Fit for Life".  I haven't read the book
(though I intend to try to find it!)  I don't think it's fair to
assume that it does a hatchet job on vegetarianism per se, though
it appears to debunk all sorts of pseudo-science, much of which is
unfortunately a hanger-on to the vegetarian movement.

/Steve Dyer

	From: atalanta@leland.Stanford.EDU (Michelle Renee Dick)
	Newsgroups: sci.med.nutrition,sci.skeptic
	Subject: Book: Popular Nutritional Practices, by Jack Yetiv
	Date: 13 Sep 92 01:51:28 GMT
	Organization: DSG, Stanford University, CA 94305, USA

Here's a book for those who enjoy critical analysis of fringe and
pseudo-science.   This one is on the subject of nutrition.

The particulars:

Title: Popular Nutritional Practices: Sense and Nonsense
Author: Jack Z Yetiv, M.D., Ph.D.
Publisher: Dell Publishing  (Gee, I'm surprised Prometheus didn't grab
	this one).
Year: 1986, 1988 (6 years old?  How did I miss it for so long?)
ISBN: 0-440-20046-6

Covers homeopathy, herb treatment, food additives, fad diets,
cholesterol cures, megavitamins, vegetarianism, and much more.
There's a whole chapter on that dynamic duo: Pearson and Shaw, a fun
few pages on (Un)Fit for Life, and a short discussion on the
appropriateness of super-low fat diets ala Pritiken (5-10% fat diets).

I loved the section on Fit for Life.  Lots of hilarious quotes from
Diamond's book and a little info on Mr. Diamond's "doctorate in
nutritional science from the American College of Health Science in
Austin, Texas."  A quote from the book:

"... [T]his institution is not even allowed to grant degrees in Texas
-- the degrees have to come out of Mexico...  Furthermore, Texas has
required this correspondence "school" to remove the word "college"
from its title....  [All] that is necessary to get a 'doctorate in
nutritional science' is the payment of $1250 and the taking of a
series of tests consisting of open-book questions.... [T]he only
people that have flunked this program  'are people that really couldn't
read and write that well'"

What a riot!

--
Michelle Dick
atalanta@stanford.edu


-- 
Steve Dyer
dyer@ursa-major.spdcc.com aka {ima,harvard,rayssd,linus,m2c}!spdcc!dyer
From: ssave@ole.cdac.com (Shailendra Save)
Newsgroups: rec.food.veg
Subject: Re: Moral Question
Keywords: Moral Question
Date: 10 Sep 92 18:41:23 GMT
Distribution: na
Organization: CDAC, WA

In article <1992Sep9.171221.14543@eng.ufl.edu> kwc@eng.ufl.edu (Ken Colson) writes:
>Greetings,
>
>This is a real world moral problem that I am now facing.  Prior to becoming a vegetarian I
>wanted to be included on a fishing trip that is planned about every 2 years by my 4 brother-
>in-laws.  Now the obvious conflict:
>
>Can a vegetarian catch and release fish in all good faith?  Can someone be a vegetarian


   Vegetarianism is NOT a religion. 

-S
ssave@ole.cdac.com

>fisherperson?  On thing I do know is that I would not keep the fish and let my in-laws eat them.
>This has me wondering.
>ken colson
From: kupstas@tlab3.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.veg
Subject: Re: Wanted: Simple Backpacking recipes w/ minimal cooking
Keywords: Simple backpacking
Date: 15 Sep 92 15:06:35 GMT
Distribution: usa
Organization: The University of North Carolina at Chapel Hill

In article <c90yg+=@rpi.edu> philhowr@unix.cie.rpi.edu (Bob Philhower) writes:
>In article <8060@lee.SEAS.UCLA.EDU> craig@hyperion.loni.ucla.edu writes:
>>
>>	THe title says it.  I've gotten a last minute opportunity to go
>>	off in the woods for 4 days, and haven't been packing for years.
>


I forgot to mention (in my previous post) Fantastic Foods (brand)
instant stuff -- Instant hummus, instant refried beans, etc. These 
are add water and wait affairs that aren't too bad. There are 
instant cous-cous mixes, too. 


Eileen
Newsgroups: rec.food.veg
From: artemis@netcom.com (Michelle Dick)
Subject: Nonfat cheeses (was Re: Request Eggplant Recipes
Date: Tue, 15 Sep 92 07:06:54 GMT
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 

In article <1992Sep14.221213.6403@spdcc.com> dyer@spdcc.com (Steve Dyer) writes:
>Tell me more about this non-fat ricotta, and I'll entertain stories
>at the same time about the non-fat mozzarella.  All I see locally
>is so-called "part skim" which is, at best, lower-fat, not low fat.
>
>Brand names?

RICOTTA 
I buy Frigo Truly Lite Fat Free Ricotta (Frigo Cheese Corp.  Green
Bay, WI 54307-9024).  They also make a low-fat, low-salt version which
has 1gr fat per oz.  It's OK, has a bit of a cottage cheese taste to
it, so I'll either use it or the 1gr fat version depending on what I
am making.

MOZZARELLA
Haven't seen any "true" mozzarella that is non-fat, but all the
fat-free processed cheese on the market is vaguely reminiscent of
mozzarella.  They make the "cheddar" version by adding orange color.
As I'm sure you are aware, the processed non-fat stuff is not very
good.

As for part-skim ball mozzarella, I have seen it with as little as 1gr
fat per oz, though lately I mostly run into versions with 2gr fat per
oz. I find the 1gr and 2gr fat versions of mozzarella to be quite
palatable (2gr fat per 1 oz translates to 36% of calories from fat).
Frigo markets a 2gr fat version.  I mention these versions, because
although you asked for non-fat and not low-fat, most part-skim
mozzarellas have 4gr fat or more.

HARD CHEESE
There's a gourmet non-fat cheese from Switzerland called Sap Sago.
It's a hard green herbed cheese.  Grate it, toast it, and use it
wherever you would use parmesan.

CHEDDAR
Ok, there really is no edible non-fat cheddar.  But there is a
fantastic lower fat version with only 2 gr of fat per oz put out by
Cabot (Cabot Creamery, Cabot, VT 05647).  It uses Simplesse and is
really fantastic.  I can't tell it from full-fat sharp cheddar.  This
stuff is great.

--
Michelle Dick
artemis@netcom.com


Newsgroups: rec.food.veg
From: philhowr@unix.cie.rpi.edu (Bob Philhower)
Subject: Re: Wanted: Simple Backpacking recipes w/ minimal cooking
Keywords: Simple backpacking
Organization: CIE, Rensselaer Polytechnic Institute, Troy, NY
Distribution: usa
Date: Tue, 15 Sep 1992 12:49:12 GMT

In article <8060@lee.SEAS.UCLA.EDU> craig@hyperion.loni.ucla.edu writes:
>
>	THe title says it.  I've gotten a last minute opportunity to go
>	off in the woods for 4 days, and haven't been packing for years.

I would strongly recommend: _Simple_Foods_for_the_Pack from Sierra
Club Books.  (I found it in a mainstream bookstore.)  Except for one
section on seafood, it seems to be vegetarian.  Many recipies are
vegan or can be made so by eliminating the "(optional)" egg and
substituting for the honey.

The first section, "Foods to make at Home" seems a match for your
desire to forego the stove.  The section is 58 pages long with about 1
recipe per page, so there's plenty from which to choose.  For example, 
there are about a dozen recipies for "Journey Cakes" which are made up
ahead of time and packed in.  They advise using them to round out a
meal of cheese or nuts. 

BoB
Newsgroups: rec.food.veg
From: young@serum.kodak.com
Subject: Re: Interested in Calcium ?
Originator: young@sasquatch
Reply-To: young@serum.kodak.com
Organization: Clinical Diagnostics Division, Eastman Kodak Company
Date: Tue, 15 Sep 1992 15:40:09 GMT

In article <drew.716531872@cs.anu.edu.au> drew@cs.anu.edu.au (Drew Corrigan) writes:

>[...]  ...the studies linking milk consumption to ovarian cancer, cataracts
>and juvenile diabetes.

[...]

	Do these studies implicate milk (I'm assuming non-human) specifically,
	or simply as a part of a non-vegan diet?


-Rich Young (These are not Kodak's opinions.)
From: levesque@IRO.UMontreal.CA (Lucie Levesque)
Newsgroups: rec.food.veg
Subject: Re: Wanted - Indian Vegetarian Cookbook
Date: 10 Sep 92 15:08:04 GMT
Reply-To: levesque@IRO.UMontreal.CA (Lucie Levesque)
Organization: Universite de Montreal


Author:         Devi, Yamuna,  30$
 Title:          Lord Krishna's cuisine : the art of Indian vegetarian
Cooking
                   / Yamuna Devi ; illustrations by David Baird.
 Edition:        1st American ed.
 Publisher:      New York : E.P. Dutton, 1987.
 Description:    xiii, 799 p. : ill. ; 27  cm.


In case Yamuna Devi's "Lord Krishna's Cuisine" is, at $30, too
substantial a tome, there is a $13 abridged softcover version
available:
The Best of Lord Krishna's Cuisine, 172 of Devi's favorite recipes,
Plume / Penguin Books,
ISBN 0-452-26683-1.


--
   _____________________________________________________________________
   Lucie Levesque, DIRO, U-221          Tel:  (514) 343-6111, poste 3520  
   CAV'92 and IWPTS'92
   e-mail:  levesque@iro.umontreal.ca   Fax:  (514) 343-5834
From: jspence@cmptrc.lonestar.org (John Spence)
Newsgroups: rec.food.veg
Subject: Re: fat addiction
Keywords: fat
Date: Tue, 8 Sep 1992 02:20:27 GMT
Distribution: na
Organization: CompuTrac Inc., Richardson TX

In article <1992Sep4.143207.10282@eng.ufl.edu> kwc@eng.ufl.edu (Ken Colson) writes:
>I was just wondering if anyone else had ever heard of research being conducted
>concerning whether animal fat can be addictive.  With this being the reason
>for cravings for meat.  I believe that from my experiences that there is some
>validity to this idea.
>
>I am going to do a little research to see if I can locate the article(s) that
>referenced the studies.
>
>ken colson
>
I don't know of any research on the addiction of animal fat, but I do have
a simple test for addiction. When confronted with the abuse, is it your
first reaction to lie about it. 

   Do you drink heavily? No, just one or two a night.

   or
   Do you use drugs? No, just recreational ones. 

   or 
   Do you eat a lot of animal fats? Very little. 

They say that addictions are cunning and baffling.


-- 
jspence@cmptrc.lonestar.org                                (214) 235-7161 x4100
John E. Spence                                                  CompuTrac, Inc.
"I don't speak for CompuTrac, and CompuTrac doesn't speak for me!"
From: red_trek@drycas.club.cc.cmu.edu
Newsgroups: rec.food.veg
Subject: Short Environmental Tips still available!
Date: 8 Sep 92 17:18:37 GMT
Organization: Carnegie Mellon Computer Club

I thought the beginning of teh school year would be a good time for
me to announce, once again, that I have available a file called
"Short Environmental Tips."  This file is about 300 lines (40 blocks) 
long, and contains about 60 ideas of things *you* can do to save the
environment.  This list is heavily, but not exclusively, based on
"50 Simple Things You Can Do to Save the Earth", available at bookstores
or by order from EarthWorks Press #25, 1400 Shattuck Ave., Berkeley
CA 94709, United States of America.

This file is expressly *not* copyrighted.  You are *encouraged* to 
obtain a copy (from me, or from someone you know who already has 
a copy) and distribute the file, or the information contained within,
in any way you can!  Crosspost onto newsgroups, mailing lists, and 
Bulletin boards; print out and donate to your local or school 
library; pass on to people you know, on the net and off; publish
individual tips as "fillers" in a newsletter or other publication
you run; if you ever publish a book, add a tip or two in the "Author's
Notes" (or, if your book is eminently relevent, and if you have the 
space, you could print teh whole thing); pass the file on to anyone 
you know who can do any of the above.

Interested parties may contact me to request a copy of "Short Environmental
Tips" at:

Red_Trek@drycas.club.cc.cmu.edu
From: sidell@swine.cs.uiuc.edu (Jeff Sidell)
Newsgroups: rec.food.veg
Subject: Wanted: Soy Milk Recipe
Summary: I need a soy milk recipe.
Keywords: soy milk recipe
Date: 8 Sep 92 22:59:34 GMT
Organization: University of Illinois, Dept. of Comp. Sci., Urbana, IL

I remember seeing a recipe for soy milk (perhaps in this
newsgroup - but I think it was in rec.food.recipes).  If
anyone has one, I'd appreciate it if he/she could post it.

Thanks,

Jeff Sidell
Dept. of Computer Science
University of Illinois at Urbana-Champaign
Newsgroups: rec.food.veg
From: sm@jyu.fi (Seismo Malm)
Subject: Re: Animal blood in wine?
Followup-To: rec.food.veg
Summary: true
Organization: University of Jyvaskyla, Finland
Date: Sat, 12 Sep 1992 11:25:39 GMT

In article <3010@voodoo.UUCP> das@voodoo.boeing.com (Deb Schwartz) writes:
>In another newgroup, someone claimed that Italian wines often contain pig
>blood, which is used as a fermenting agent.  Anyone know if this is true
>or not?
>
>Debbie Schwartz // das@voodoo.boeing.com  // or uunet!bcstec!voodoo!das 

Blood is sometimes used as clarifying agent in winemaking. Other
animal based clarifying agents are for example egg whites and gelatin.

seismo



-- 
-------
   sm@tukki.jyu.fi  (seismo malm)

Newsgroups: rec.food.veg