Hey Pearl, I'll be trying out that new soup
tomorrow or Sunday. No guarantees
though, as I'm just going to make it up as
I go along the produce aisles at the organic
place.

One not completely organic thing that I will
use in it is, a leftover 2 cups of unsalted
veggie broth I made. Here's the recipe of
the broth:

Veggie Broth

--Ingredients:
1 large onion
1 garlic bulb - use all cloves
2 sweet potatoes
1 small bunch celery
4 carrots
2 sweet red peppers
20 parsley sprigs
10 large mushrooms, unopened

--Directions:
Coarsely chop everything except the
parsley and mushrooms.

Put everything in an extra large cookpot.
Fill with water, and simmer until the
carrots are soft.

Strain, keeping the broth.

This freezes well. It makes about 25 cups of broth.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

"Scented Nectar" > wrote in message
...
> Hey Pearl, I'll be trying out that new soup
> tomorrow or Sunday. No guarantees
> though, as I'm just going to make it up as
> I go along the produce aisles at the organic
> place.
>
> One not completely organic thing that I will
> use in it is, a leftover 2 cups of unsalted
> veggie broth I made. Here's the recipe of
> the broth:
>
> Veggie Broth
>
> --Ingredients:
> 1 large onion
> 1 garlic bulb - use all cloves
> 2 sweet potatoes
> 1 small bunch celery
> 4 carrots
> 2 sweet red peppers
> 20 parsley sprigs
> 10 large mushrooms, unopened
>
> --Directions:
> Coarsely chop everything except the
> parsley and mushrooms.
>
> Put everything in an extra large cookpot.
> Fill with water, and simmer until the
> carrots are soft.
>
> Strain, keeping the broth.
>
> This freezes well. It makes about 25 cups of broth.



Well, I've been shopping but only at the place
that has less organic than the other store.


I got an organic cauliflower, organic carrots,
organic broccoli, potatoes, organic soymilk,
bag of frozen corn, herbs, spices. and I'll use
my 2 cups leftover broth.

I'm going for a 'creamy' thick puree. If it turns
out good, I'll post the recipe later.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

> > Hey Pearl, I'll be trying out that new soup
> > tomorrow or Sunday. No guarantees
> > though, as I'm just going to make it up as
> > I go along the produce aisles at the organic
> > place.
> >
> > One not completely organic thing that I will
> > use in it is, a leftover 2 cups of unsalted
> > veggie broth I made. Here's the recipe of
> > the broth:
> >
> > Veggie Broth
> >
> > --Ingredients:
> > 1 large onion
> > 1 garlic bulb - use all cloves
> > 2 sweet potatoes
> > 1 small bunch celery
> > 4 carrots
> > 2 sweet red peppers
> > 20 parsley sprigs
> > 10 large mushrooms, unopened
> >
> > --Directions:
> > Coarsely chop everything except the
> > parsley and mushrooms.
> >
> > Put everything in an extra large cookpot.
> > Fill with water, and simmer until the
> > carrots are soft.
> >
> > Strain, keeping the broth.
> >
> > This freezes well. It makes about 25 cups of broth.
>
>
>
> Well, I've been shopping but only at the place
> that has less organic than the other store.
>
>
> I got an organic cauliflower, organic carrots,
> organic broccoli, potatoes, organic soymilk,
> bag of frozen corn, herbs, spices. and I'll use
> my 2 cups leftover broth.
>
> I'm going for a 'creamy' thick puree. If it turns
> out good, I'll post the recipe later.
>

Here it is. I think it turned out pretty good.
Lot's of flavour.

2 cups unsalted broth
946 ml organic soy milk
4 lg yukon gold potatoes - chopped
1 cauliflower - head only, chopped
1 brocolli - head only, chopped
3 bay leaves
2 tsp. oregano
4 tsp. basil
2 tsp. paprika
1/2 tsp. pepper
1 Tbsp. salt
2 Tbsp. sugar
approx. 2 cups extra water.

Put all of the above into a big cookpot.

Bring to a simmer then lower the heat.
Cook till veggies are very soft. Stir
often as it will foam up at first.

Remove the bay leaves.

Puree with one of those handheld
things, or use the blender in small
batches

Once it's pureed, thaw the corn under
the hot water tap, drain and add to the
soup.

I'll save the organic carrots for another
recipe. They just didn't seem like they'd
go with the above.


SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

Heya Scented Nectar,

What an unlikely (to ol' me), but very nevertheless
very tasty-looking selection. I can't imagine what
to expect... I'll let you know, if you like.. .

To return the/a favour, I'd like to share with you
a site/service I recently came across, which gives
you (free) 5 photos a day with software which
automatically changes desktop wallpaper themes..
http://www.webshots.com/ . - - Eye Candy. .

.......

"Scented Nectar" > wrote in message ...
> Hey Pearl, I'll be trying out that new soup
> tomorrow or Sunday. No guarantees
> though, as I'm just going to make it up as
> I go along the produce aisles at the organic
> place.
>
> One not completely organic thing that I will
> use in it is, a leftover 2 cups of unsalted
> veggie broth I made. Here's the recipe of
> the broth:
>
> Veggie Broth
>
> --Ingredients:
> 1 large onion
> 1 garlic bulb - use all cloves
> 2 sweet potatoes
> 1 small bunch celery
> 4 carrots
> 2 sweet red peppers
> 20 parsley sprigs
> 10 large mushrooms, unopened
>
> --Directions:
> Coarsely chop everything except the
> parsley and mushrooms.
>
> Put everything in an extra large cookpot.
> Fill with water, and simmer until the
> carrots are soft.
>
> Strain, keeping the broth.
>
> This freezes well. It makes about 25 cups of broth.
>
>
> --
> SN
> http://www.scentednectar.com/veg/
> A huge directory listing over 700 veg recipe sites.
> Has a fun 'Jump to a Random Link' button.
>
>
>

> Here it is. I think it turned out pretty good.
> Lot's of flavour.
>
> 2 cups unsalted broth
> 946 ml organic soy milk
> 4 lg yukon gold potatoes - chopped
> 1 cauliflower - head only, chopped
> 1 brocolli - head only, chopped
> 3 bay leaves
> 2 tsp. oregano
> 4 tsp. basil
> 2 tsp. paprika
> 1/2 tsp. pepper
> 1 Tbsp. salt
> 2 Tbsp. sugar
> approx. 2 cups extra water.

> Put all of the above into a big cookpot.
>
> Bring to a simmer then lower the heat.
> Cook till veggies are very soft. Stir
> often as it will foam up at first.
>
> Remove the bay leaves.
>
> Puree with one of those handheld
> things, or use the blender in small
> batches

I forgot to mention here as an ingredient:
1 small bag frozen corn

> Once it's pureed, thaw the corn under
> the hot water tap, drain and add to the
> soup.
>
> I'll save the organic carrots for another
> recipe. They just didn't seem like they'd
> go with the above.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

"Scented Nectar" > wrote in message ...
> "Scented Nectar" > wrote in message
> ...
> > Hey Pearl, I'll be trying out that new soup
> > tomorrow or Sunday. No guarantees
> > though, as I'm just going to make it up as
> > I go along the produce aisles at the organic
> > place.
> >
> > One not completely organic thing that I will
> > use in it is, a leftover 2 cups of unsalted
> > veggie broth I made. Here's the recipe of
> > the broth:
> >
> > Veggie Broth
> >
> > --Ingredients:
> > 1 large onion
> > 1 garlic bulb - use all cloves
> > 2 sweet potatoes
> > 1 small bunch celery
> > 4 carrots
> > 2 sweet red peppers
> > 20 parsley sprigs
> > 10 large mushrooms, unopened
> >
> > --Directions:
> > Coarsely chop everything except the
> > parsley and mushrooms.
> >
> > Put everything in an extra large cookpot.
> > Fill with water, and simmer until the
> > carrots are soft.
> >
> > Strain, keeping the broth.
> >
> > This freezes well. It makes about 25 cups of broth.
>
>
>
> Well, I've been shopping but only at the place
> that has less organic than the other store.
>
>
> I got an organic cauliflower, organic carrots,
> organic broccoli, potatoes, organic soymilk,
> bag of frozen corn, herbs, spices. and I'll use
> my 2 cups leftover broth.
>
> I'm going for a 'creamy' thick puree. If it turns
> out good, I'll post the recipe later.

.

*
" In every respect, vegans appear to enjoy equal or better health
in comparison to both vegetarians and non-vegetarians." -- T.
Colin Campbell, PhD Professor of Nutrition, Cornell University
(letter dated 3/29/98)


> --
> SN
> http://www.scentednectar.com/veg/
> A huge directory listing over 700 veg recipe sites.
> Has a fun 'Jump to a Random Link' button.
>
>
>

Many thanks, S.N.

As it appears that (at least unfermented) soya is best
avoided [ http://www.detailshere.com/lowdownonsoy.htm ],
do you think that 'Rice Dream' would be alright instead?

"Scented Nectar" > wrote in message ...
> > > Hey Pearl, I'll be trying out that new soup
> > > tomorrow or Sunday. No guarantees
> > > though, as I'm just going to make it up as
> > > I go along the produce aisles at the organic
> > > place.
> > >
> > > One not completely organic thing that I will
> > > use in it is, a leftover 2 cups of unsalted
> > > veggie broth I made. Here's the recipe of
> > > the broth:
> > >
> > > Veggie Broth
> > >
> > > --Ingredients:
> > > 1 large onion
> > > 1 garlic bulb - use all cloves
> > > 2 sweet potatoes
> > > 1 small bunch celery
> > > 4 carrots
> > > 2 sweet red peppers
> > > 20 parsley sprigs
> > > 10 large mushrooms, unopened
> > >
> > > --Directions:
> > > Coarsely chop everything except the
> > > parsley and mushrooms.
> > >
> > > Put everything in an extra large cookpot.
> > > Fill with water, and simmer until the
> > > carrots are soft.
> > >
> > > Strain, keeping the broth.
> > >
> > > This freezes well. It makes about 25 cups of broth.
> >
> >
> >
> > Well, I've been shopping but only at the place
> > that has less organic than the other store.
> >
> >
> > I got an organic cauliflower, organic carrots,
> > organic broccoli, potatoes, organic soymilk,
> > bag of frozen corn, herbs, spices. and I'll use
> > my 2 cups leftover broth.
> >
> > I'm going for a 'creamy' thick puree. If it turns
> > out good, I'll post the recipe later.
> >
>
> Here it is. I think it turned out pretty good.
> Lot's of flavour.
>
> 2 cups unsalted broth
> 946 ml organic soy milk
> 4 lg yukon gold potatoes - chopped
> 1 cauliflower - head only, chopped
> 1 brocolli - head only, chopped
> 3 bay leaves
> 2 tsp. oregano
> 4 tsp. basil
> 2 tsp. paprika
> 1/2 tsp. pepper
> 1 Tbsp. salt
> 2 Tbsp. sugar
> approx. 2 cups extra water.
>
> Put all of the above into a big cookpot.
>
> Bring to a simmer then lower the heat.
> Cook till veggies are very soft. Stir
> often as it will foam up at first.
>
> Remove the bay leaves.
>
> Puree with one of those handheld
> things, or use the blender in small
> batches
>
> Once it's pureed, thaw the corn under
> the hot water tap, drain and add to the
> soup.
>
> I'll save the organic carrots for another
> recipe. They just didn't seem like they'd
> go with the above.
>
>
> SN
> http://www.scentednectar.com/veg/
> A huge directory listing over 700 veg recipe sites.
> Has a fun 'Jump to a Random Link' button.
>
>
>

> > Here it is. I think it turned out pretty good.
> > Lot's of flavour.
> >
> > 2 cups unsalted broth
> > 946 ml organic soy milk
> > 4 lg yukon gold potatoes - chopped
> > 1 cauliflower - head only, chopped
> > 1 brocolli - head only, chopped
> > 3 bay leaves
> > 2 tsp. oregano
> > 4 tsp. basil
> > 2 tsp. paprika
> > 1/2 tsp. pepper
> > 1 Tbsp. salt

The soup turned out to have the right amount
of salt for my tastes, but it might be best to only
put in 2 tsp. to start with. You can always put in
more later.

> > 2 Tbsp. sugar
> > approx. 2 cups extra water.
>
> > Put all of the above into a big cookpot.
> >
> > Bring to a simmer then lower the heat.
> > Cook till veggies are very soft. Stir
> > often as it will foam up at first.
> >
> > Remove the bay leaves.
> >
> > Puree with one of those handheld
> > things, or use the blender in small
> > batches
>
> I forgot to mention here as an ingredient:
> 1 small bag frozen corn
>
> > Once it's pureed, thaw the corn under
> > the hot water tap, drain and add to the
> > soup.



--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

Scented Nectar wrote:
> Hey Pearl, I'll be trying out that new soup
> tomorrow or Sunday. No guarantees
> though, as I'm just going to make it up as
> I go along the produce aisles at the organic
> place.

IOW, you don't grow anything. Stop pretending you support "veganic" farming.

> One not completely organic thing

Why would you concern yourself over organic or conventional? They're
just different blood-drenched sides of the same blood-drenched coin.

Scented Nectar wrote:
> Hey Pearl, I'll be trying out that new soup
> tomorrow or Sunday. No guarantees
> though, as I'm just going to make it up as
> I go along the produce aisles at the organic
> place.

IOW, you don't grow anything. Stop pretending you support "veganic" farming.

> One not completely organic thing

Why would you concern yourself over organic or conventional? They're
just different blood-drenched sides of the same blood-drenched coin.

Scented Nectar wrote:

> Well, I've been shopping but only at the place
> that has less organic than the other store.

Doesn't make a ****ing difference, Skanky. Both stores use lethal force
to kill rodents and other pests. Both kinds of farming also use lethal
force to kill rodents and other pests. Both kinds of farming use
machinery that runs over or mutilates animals. You're still contributing
to wholesale animal slaughter and pain, you misguided, heartless witch.

Scented Nectar wrote:

> Well, I've been shopping but only at the place
> that has less organic than the other store.

Doesn't make a ****ing difference, Skanky. Both stores use lethal force
to kill rodents and other pests. Both kinds of farming also use lethal
force to kill rodents and other pests. Both kinds of farming use
machinery that runs over or mutilates animals. You're still contributing
to wholesale animal slaughter and pain, you misguided, heartless witch.

Scented Nectar wrote:
> Here it is. I think it turned out pretty good.

Sounds utterly horrible.

> Lot's of flavour.

Lots. No apostrophe, it's not possessive.

> 2 cups unsalted broth
> 946 ml organic soy milk

Why not use the whole damn liter?

> 4 lg yukon gold potatoes - chopped

Potatoes are a vicious animal killing crop. I hope you're happy.

> 1 cauliflower - head only, chopped
> 1 brocolli - head only, chopped
> 3 bay leaves
> 2 tsp. oregano
> 4 tsp. basil
> 2 tsp. paprika
> 1/2 tsp. pepper
> 1 Tbsp. salt
> 2 Tbsp. sugar
> approx. 2 cups extra water.
>
> Put all of the above into a big cookpot.
>
> Bring to a simmer then lower the heat.
> Cook till veggies are very soft.

Yuck. Mushy vegetables? They'd be a LOT healthier for you if you
wouldn't overcook them, Skanky, but I know you're a poseur when it comes
to interest in health anyway.

> Stir often as it will foam up at first.

So it matches your mouth?

> Remove the bay leaves.
>
> Puree with one of those handheld
> things, or use the blender in small
> batches
>
> Once it's pureed, thaw the corn under
> the hot water tap, drain and add to the
> soup.
>
> I'll save the organic carrots

Hahaha. When did you start stipulating which produce you consume is organic?

> for another
> recipe. They just didn't seem like they'd
> go with the above.

Why not?

peril wrote:
> " In every respect, vegans appear to enjoy equal or better health
> in comparison to both vegetarians and non-vegetarians." -- T.
> Colin Campbell, PhD Professor of Nutrition, Cornell University
> (letter dated 3/29/98)

Not in every respect. From a study of 11,000 vegetarians and other
health conscious people:

This study was initially set up to test the hypotheses that
daily consumption of wholemeal bread (as an indicator of a high
fibre diet) and vegetarian diet are associated with a reduction
in mortality from ischaemic heart disease; the reduction in
mortality associated with both of these dietary factors was *NOT
SIGNIFICANT*.

We found that a vegetarian diet was associated with a 15%
reduction in mortality from ischaemic heart disease. This was
*NOT SIGNIFICANT* and was LESS THAN the roughly 30% reductions
REPORTED IN EARLIER ANALYSES of this cohort.... A vegetarian
diet was also associated with a *SIGNIFICANT INCREASE* in
mortality from breast cancer. However, the confidence interval
was wide.... The numbers of deaths for individual cancer sites
were small and the mortality ratios have wide confidence
intervals. The 41% reduction in mortality from lung cancer
associated with daily consumption of fresh fruit was *NOT
SIGNIFICANT*....
http://tinyurl.com/4q6fe

Additionally, the latest issue of JAMA reports the findings of a large
study concerning incidence of certain cancers and consumption of red and
processed meats. What's really interesting from the study but not
getting much attention is that consumption of fish and poultry was
linked to a significantly *decreased* rates of colorectal cancers. So
enough with your categorical claims, you foot-rubbing charlatan.

peril wrote:
> " In every respect, vegans appear to enjoy equal or better health
> in comparison to both vegetarians and non-vegetarians." -- T.
> Colin Campbell, PhD Professor of Nutrition, Cornell University
> (letter dated 3/29/98)

Not in every respect. From a study of 11,000 vegetarians and other
health conscious people:

This study was initially set up to test the hypotheses that
daily consumption of wholemeal bread (as an indicator of a high
fibre diet) and vegetarian diet are associated with a reduction
in mortality from ischaemic heart disease; the reduction in
mortality associated with both of these dietary factors was *NOT
SIGNIFICANT*.

We found that a vegetarian diet was associated with a 15%
reduction in mortality from ischaemic heart disease. This was
*NOT SIGNIFICANT* and was LESS THAN the roughly 30% reductions
REPORTED IN EARLIER ANALYSES of this cohort.... A vegetarian
diet was also associated with a *SIGNIFICANT INCREASE* in
mortality from breast cancer. However, the confidence interval
was wide.... The numbers of deaths for individual cancer sites
were small and the mortality ratios have wide confidence
intervals. The 41% reduction in mortality from lung cancer
associated with daily consumption of fresh fruit was *NOT
SIGNIFICANT*....
http://tinyurl.com/4q6fe

Additionally, the latest issue of JAMA reports the findings of a large
study concerning incidence of certain cancers and consumption of red and
processed meats. What's really interesting from the study but not
getting much attention is that consumption of fish and poultry was
linked to a significantly *decreased* rates of colorectal cancers. So
enough with your categorical claims, you foot-rubbing charlatan.

peril wrote:
> Many thanks, S.N.
>
> As it appears that (at least unfermented) soya is best
> avoided

In moderation, or consumed on occasion, it's not going to kill you. Twit.

> do you think that 'Rice Dream' would be alright instead?

Why wouldn't it be? Both are just starchy water.

peril wrote:
> Many thanks, S.N.
>
> As it appears that (at least unfermented) soya is best
> avoided

In moderation, or consumed on occasion, it's not going to kill you. Twit.

> do you think that 'Rice Dream' would be alright instead?

Why wouldn't it be? Both are just starchy water.

> > Well, I've been shopping but only at the place
> > that has less organic than the other store.
>
> Doesn't make a ****ing difference, Skanky. Both stores use lethal
force
> to kill rodents and other pests. Both kinds of farming also use lethal
> force to kill rodents and other pests. Both kinds of farming use
> machinery that runs over or mutilates animals. You're still
contributing
> to wholesale animal slaughter and pain, you misguided, heartless
witch.

I see you're still insane Usual. Organic veggies are
more nutritious than regular ones because they get
more balanced nutrients from the naturally enriched
soil.

As for blaming me for other people's killing, well,
no soup for you!

--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

> > Well, I've been shopping but only at the place
> > that has less organic than the other store.
>
> Doesn't make a ****ing difference, Skanky. Both stores use lethal
force
> to kill rodents and other pests. Both kinds of farming also use lethal
> force to kill rodents and other pests. Both kinds of farming use
> machinery that runs over or mutilates animals. You're still
contributing
> to wholesale animal slaughter and pain, you misguided, heartless
witch.

I see you're still insane Usual. Organic veggies are
more nutritious than regular ones because they get
more balanced nutrients from the naturally enriched
soil.

As for blaming me for other people's killing, well,
no soup for you!

--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

> > Here it is. I think it turned out pretty good.
>
> Sounds utterly horrible.

Good. None for you. And you won't mind then.

> > Lot's of flavour.
>
> Lots. No apostrophe, it's not possessive.

Someone call the typo police.

> > 2 cups unsalted broth
> > 946 ml organic soy milk
>
> Why not use the whole damn liter?

That's the size the milk came in. Why? You'd
have to ask the company.

> > 4 lg yukon gold potatoes - chopped
>
> Potatoes are a vicious animal killing crop. I hope you're happy.

I've got an alibi. I wasn't even in the province they
were grown in. But thanks for telling me how mean
potatoes are. I had no idea they were vicious
killers. Good thing I chopped them up before they
got my cat or something.

>
> > 1 cauliflower - head only, chopped
> > 1 brocolli - head only, chopped
> > 3 bay leaves
> > 2 tsp. oregano
> > 4 tsp. basil
> > 2 tsp. paprika
> > 1/2 tsp. pepper
> > 1 Tbsp. salt
> > 2 Tbsp. sugar
> > approx. 2 cups extra water.
> >
> > Put all of the above into a big cookpot.
> >
> > Bring to a simmer then lower the heat.
> > Cook till veggies are very soft.
>
> Yuck. Mushy vegetables? They'd be a LOT healthier for you if you
> wouldn't overcook them, Skanky, but I know you're a poseur when it
comes
> to interest in health anyway.

It's you who's a poseur in cooking. My soup was
intended on being a creamy puree with corn added
after the pureeing. Vegetables must be soft to
puree well. At least when making a soup, you get
to eat the water they've boiled in, recatching some
of the cooked out nutrients.

> > Stir often as it will foam up at first.
>
> So it matches your mouth?

Only when I'm rabid. Come closer.

> > Remove the bay leaves.
> >
> > Puree with one of those handheld
> > things, or use the blender in small
> > batches
> >
> > Once it's pureed, thaw the corn under
> > the hot water tap, drain and add to the
> > soup.
> >
> > I'll save the organic carrots
>
> Hahaha. When did you start stipulating which produce you consume is
organic?

Organic was brought up earlier in the thread. I was quite happy
to find the organic broccoli and cauliflower.

> > for another
> > recipe. They just didn't seem like they'd
> > go with the above.
>
> Why not?

They just didn't. Turns out the soup was delicious.
Me and a friend polished off the whole potload.

None left for you


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

> > Here it is. I think it turned out pretty good.
>
> Sounds utterly horrible.

Good. None for you. And you won't mind then.

> > Lot's of flavour.
>
> Lots. No apostrophe, it's not possessive.

Someone call the typo police.

> > 2 cups unsalted broth
> > 946 ml organic soy milk
>
> Why not use the whole damn liter?

That's the size the milk came in. Why? You'd
have to ask the company.

> > 4 lg yukon gold potatoes - chopped
>
> Potatoes are a vicious animal killing crop. I hope you're happy.

I've got an alibi. I wasn't even in the province they
were grown in. But thanks for telling me how mean
potatoes are. I had no idea they were vicious
killers. Good thing I chopped them up before they
got my cat or something.

>
> > 1 cauliflower - head only, chopped
> > 1 brocolli - head only, chopped
> > 3 bay leaves
> > 2 tsp. oregano
> > 4 tsp. basil
> > 2 tsp. paprika
> > 1/2 tsp. pepper
> > 1 Tbsp. salt
> > 2 Tbsp. sugar
> > approx. 2 cups extra water.
> >
> > Put all of the above into a big cookpot.
> >
> > Bring to a simmer then lower the heat.
> > Cook till veggies are very soft.
>
> Yuck. Mushy vegetables? They'd be a LOT healthier for you if you
> wouldn't overcook them, Skanky, but I know you're a poseur when it
comes
> to interest in health anyway.

It's you who's a poseur in cooking. My soup was
intended on being a creamy puree with corn added
after the pureeing. Vegetables must be soft to
puree well. At least when making a soup, you get
to eat the water they've boiled in, recatching some
of the cooked out nutrients.

> > Stir often as it will foam up at first.
>
> So it matches your mouth?

Only when I'm rabid. Come closer.

> > Remove the bay leaves.
> >
> > Puree with one of those handheld
> > things, or use the blender in small
> > batches
> >
> > Once it's pureed, thaw the corn under
> > the hot water tap, drain and add to the
> > soup.
> >
> > I'll save the organic carrots
>
> Hahaha. When did you start stipulating which produce you consume is
organic?

Organic was brought up earlier in the thread. I was quite happy
to find the organic broccoli and cauliflower.

> > for another
> > recipe. They just didn't seem like they'd
> > go with the above.
>
> Why not?

They just didn't. Turns out the soup was delicious.
Me and a friend polished off the whole potload.

None left for you


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

"usual suspect" > wrote in message
...
> peril wrote:
> > Many thanks, S.N.
> >
> > As it appears that (at least unfermented) soya is best
> > avoided
>
> In moderation, or consumed on occasion, it's not going to kill you.
Twit.
>
> > do you think that 'Rice Dream' would be alright instead?
>
> Why wouldn't it be? Both are just starchy water.

No. Soya milk is definately more 'creamy' than
starchy. The soup's texture might change a bit
but it should still taste good.

If substituting a different broth than the one I used,
try to get one heavy on the celery onion and garlic.

"usual suspect" > wrote in message
...
> peril wrote:
> > Many thanks, S.N.
> >
> > As it appears that (at least unfermented) soya is best
> > avoided
>
> In moderation, or consumed on occasion, it's not going to kill you.
Twit.
>
> > do you think that 'Rice Dream' would be alright instead?
>
> Why wouldn't it be? Both are just starchy water.

No. Soya milk is definately more 'creamy' than
starchy. The soup's texture might change a bit
but it should still taste good.

If substituting a different broth than the one I used,
try to get one heavy on the celery onion and garlic.

"usual suspect" > wrote in message ...
> peril wrote:
> > " In every respect, vegans appear to enjoy equal or better health
> > in comparison to both vegetarians and non-vegetarians." -- T.
> > Colin Campbell, PhD Professor of Nutrition, Cornell University
> > (letter dated 3/29/98)
>
> Not in every respect. From a study of 11,000 vegetarians and other
> health conscious people:
>
> This study was initially set up to test the hypotheses that
> daily consumption of wholemeal bread (as an indicator of a high
> fibre diet) and vegetarian diet are associated with a reduction
> in mortality from ischaemic heart disease; the reduction in
> mortality associated with both of these dietary factors was *NOT
> SIGNIFICANT*.
>
> We found that a vegetarian diet was associated with a 15%
> reduction in mortality from ischaemic heart disease. This was
> *NOT SIGNIFICANT* and was LESS THAN the roughly 30% reductions
> REPORTED IN EARLIER ANALYSES of this cohort.... A vegetarian
> diet was also associated with a *SIGNIFICANT INCREASE* in
> mortality from breast cancer. However, the confidence interval
> was wide.... The numbers of deaths for individual cancer sites
> were small and the mortality ratios have wide confidence
> intervals. The 41% reduction in mortality from lung cancer
> associated with daily consumption of fresh fruit was *NOT
> SIGNIFICANT*....
> http://tinyurl.com/4q6fe

RELATIVE risk of breast cancer among Japanese woman
Meat Eggs Butter/cheese
less than once per week 1.0 1.0 1.0
2-4 times per week 2.55 1.91 2.10
almost daily 3.83 2.86 3.23
(from a paper by Hirayama cited in John Scharffenberg's
Problems with Meat", 1989)

Am J Clin Nutr 1999 Sep;70(3 Suppl):532S-538S
Associations between diet and cancer, ischemic heart disease,
and all-cause mortality in non-Hispanic white California
Seventh-day Adventists.
Fraser GE. Center for Health Research and the Department of
Epidemiology and Biostatistics, Loma Linda University, CA USA.

Results associating diet with chronic disease in a cohort of 34192
California Seventh-day Adventists are summarized. Most Seventh-day
Adventists do not smoke cigarettes or drink alcohol, and there is a wide
range of dietary exposures within the population. About 50% of those
studied ate meat products <1 time/wk or not at all, and vegetarians
consumed more tomatoes, legumes, nuts, and fruit, but less coffee,
doughnuts, and eggs than did nonvegetarians. Multivariate analyses
showed significant associations between beef consumption and fatal
ischemic heart disease (IHD) in men [relative risk (RR) = 2.31 for
subjects who ate beef > or =3 times/wk compared with vegetarians],
significant protective associations between nut consumption and fatal
and nonfatal IHD in both sexes (RR approximately 0.5 for subjects
who ate nuts > or =5 times/wk compared with those who ate nuts
<1 time/wk), and reduced risk of IHD in subjects preferring whole-grain
to white bread. The lifetime risk of IHD was reduced by approximately
31% in those who consumed nuts frequently and by 37% in male
vegetarians compared with nonvegetarians. Cancers of the colon and
prostate were significantly more likely in nonvegetarians (RR of 1.88
and 1.54, respectively), and frequent beef consumers also had higher
risk of bladder cancer. Intake of legumes was negatively associated
with risk of colon cancer in nonvegetarians and risk of pancreatic
cancer. Higher consumption of all fruit or dried fruit was associated
with lower risks of lung, prostate, and pancreatic cancers.
Cross-sectional data suggest vegetarian Seventh-day Adventists have
lower risks of diabetes mellitus, hypertension, and arthritis than
nonvegetarians. Thus, among Seventh-day Adventists, vegetarians are
healthier than nonvegetarians but this cannot be ascribed only to the
absence of meat.
PMID: 10479227

'.. disease rates were significantly associated within a range of dietary
plant food composition that suggested an absence of a disease
prevention threshold. That is, the closer a diet is to an all-plant foods
diet, the greater will be the reduction in the rates of these diseases.'
http://www.news.cornell.edu/releases...sis_paper.html

> Additionally, the latest issue of JAMA reports the findings of a large
> study concerning incidence of certain cancers and consumption of red and
> processed meats. What's really interesting from the study but not
> getting much attention is that consumption of fish and poultry was
> linked to a significantly *decreased* rates of colorectal cancers. So
> enough with your categorical claims,

Asia Pacific J Clin Nutr (1996) Vol5, No 1: 2-9
Intestinal flora and human health
Tomotari Mitsuoka, DVM, PhD
Professor Emeritus, The University of Tokyo, Japan
...
Other intestinal bacteria produce substances that are harmful to
the host, such as putrefactive products, toxins and carcinogenic
substances. When harmful bacteria dominate in the intestines,
essential nutrients are not produced and the level of harmful
substances rises. These substances may not have an immediate
detrimental effect on the host but they are thought to be
contributing factors to ageing, promoting cancer, liver and kidney
disease, hypertension and arteriosclerosis, and reduced immunity.
Little is known regarding which intestinal bacteria are responsible
for these effects. A number of factors can change the balance of
intestinal flora in favour of harmful bacteria. These include
peristalsis disorders, surgical operations of stomach or small
intestine, liver or kidney diseases, pernicious anaemia, cancer,
radiation or antibiotic therapies, immune disorders, emotional
stress, poor diet and ageing.
.....
The intestinal flora may play an important role in the causation
of cancer and ageing

Dietary factors are considered important environmental risk
determinants for colorectal cancer development. From
epidemiological observations, a high fat intake is associated
positively and a high fibre intake negatively with colorectal cancer.
This is thought to occur by the following mechanisms. From food
components in the gastrointestinal tract, organisms produce
various carcinogens from the dietary components and endogenous
substances, detoxify carcinogens, or enhance the host's immune
function, which results in changes in the incidence of cancers. The
ingestion of large amounts of animal fat enhances bile secretion,
causing an increase in bile acid and cholesterol in the intestine.
These increased substances are converted by intestinal bacteria
into secondary bile acids, their derivatives, aromatic polycyclic
hydrocarbons, oestrogen and epoxides derivatives that are
related to carcinogenesis. Various tryptophan metabolites (indole,
skatole, 3-hydroxykinurenine, 3-hydroxyanthranilic acid, etc.)
phenols, amines, and nitroso compounds produced by intestinal
bacteria from protein also participate in carcinogenesis (Fig. 5).
...
Figure 5. Relationships among diet, intestinal bacteria and cancer.

Recent epidemiological studies have revealed that insufficient intake
of dietary fibre is associated with high incidences of Western
diseases such as colorectal cancer, obesity, heart disease, diabetes,
and hypertension. Ingested dietary fibre causes increased volume
of faeces, dilution of noxious substances, and shortening of the
transit time of intestinal contents, resulting in early excretion of
noxious substances such as carcinogens produced by intestinal
bacteria. '
http://elecpress.monash.edu.au/APJCN.../51p02.htm#top

> you foot-rubbing charlatan.

"A favored technique is to debilitate your identity [personally,
I hate the term self-esteem] by levelling false accusations and/or
questioning your honesty, fidelity, trustworthiness, your "true"
motivations, your "real" character, your sanity and judgement."
http://www.cassiopaea.com/cassiopaea/cleckley-mos.htm

"usual suspect" > wrote in message ...
> peril wrote:
> > " In every respect, vegans appear to enjoy equal or better health
> > in comparison to both vegetarians and non-vegetarians." -- T.
> > Colin Campbell, PhD Professor of Nutrition, Cornell University
> > (letter dated 3/29/98)
>
> Not in every respect. From a study of 11,000 vegetarians and other
> health conscious people:
>
> This study was initially set up to test the hypotheses that
> daily consumption of wholemeal bread (as an indicator of a high
> fibre diet) and vegetarian diet are associated with a reduction
> in mortality from ischaemic heart disease; the reduction in
> mortality associated with both of these dietary factors was *NOT
> SIGNIFICANT*.
>
> We found that a vegetarian diet was associated with a 15%
> reduction in mortality from ischaemic heart disease. This was
> *NOT SIGNIFICANT* and was LESS THAN the roughly 30% reductions
> REPORTED IN EARLIER ANALYSES of this cohort.... A vegetarian
> diet was also associated with a *SIGNIFICANT INCREASE* in
> mortality from breast cancer. However, the confidence interval
> was wide.... The numbers of deaths for individual cancer sites
> were small and the mortality ratios have wide confidence
> intervals. The 41% reduction in mortality from lung cancer
> associated with daily consumption of fresh fruit was *NOT
> SIGNIFICANT*....
> http://tinyurl.com/4q6fe

RELATIVE risk of breast cancer among Japanese woman
Meat Eggs Butter/cheese
less than once per week 1.0 1.0 1.0
2-4 times per week 2.55 1.91 2.10
almost daily 3.83 2.86 3.23
(from a paper by Hirayama cited in John Scharffenberg's
Problems with Meat", 1989)

Am J Clin Nutr 1999 Sep;70(3 Suppl):532S-538S
Associations between diet and cancer, ischemic heart disease,
and all-cause mortality in non-Hispanic white California
Seventh-day Adventists.
Fraser GE. Center for Health Research and the Department of
Epidemiology and Biostatistics, Loma Linda University, CA USA.

Results associating diet with chronic disease in a cohort of 34192
California Seventh-day Adventists are summarized. Most Seventh-day
Adventists do not smoke cigarettes or drink alcohol, and there is a wide
range of dietary exposures within the population. About 50% of those
studied ate meat products <1 time/wk or not at all, and vegetarians
consumed more tomatoes, legumes, nuts, and fruit, but less coffee,
doughnuts, and eggs than did nonvegetarians. Multivariate analyses
showed significant associations between beef consumption and fatal
ischemic heart disease (IHD) in men [relative risk (RR) = 2.31 for
subjects who ate beef > or =3 times/wk compared with vegetarians],
significant protective associations between nut consumption and fatal
and nonfatal IHD in both sexes (RR approximately 0.5 for subjects
who ate nuts > or =5 times/wk compared with those who ate nuts
<1 time/wk), and reduced risk of IHD in subjects preferring whole-grain
to white bread. The lifetime risk of IHD was reduced by approximately
31% in those who consumed nuts frequently and by 37% in male
vegetarians compared with nonvegetarians. Cancers of the colon and
prostate were significantly more likely in nonvegetarians (RR of 1.88
and 1.54, respectively), and frequent beef consumers also had higher
risk of bladder cancer. Intake of legumes was negatively associated
with risk of colon cancer in nonvegetarians and risk of pancreatic
cancer. Higher consumption of all fruit or dried fruit was associated
with lower risks of lung, prostate, and pancreatic cancers.
Cross-sectional data suggest vegetarian Seventh-day Adventists have
lower risks of diabetes mellitus, hypertension, and arthritis than
nonvegetarians. Thus, among Seventh-day Adventists, vegetarians are
healthier than nonvegetarians but this cannot be ascribed only to the
absence of meat.
PMID: 10479227

'.. disease rates were significantly associated within a range of dietary
plant food composition that suggested an absence of a disease
prevention threshold. That is, the closer a diet is to an all-plant foods
diet, the greater will be the reduction in the rates of these diseases.'
http://www.news.cornell.edu/releases...sis_paper.html

> Additionally, the latest issue of JAMA reports the findings of a large
> study concerning incidence of certain cancers and consumption of red and
> processed meats. What's really interesting from the study but not
> getting much attention is that consumption of fish and poultry was
> linked to a significantly *decreased* rates of colorectal cancers. So
> enough with your categorical claims,

Asia Pacific J Clin Nutr (1996) Vol5, No 1: 2-9
Intestinal flora and human health
Tomotari Mitsuoka, DVM, PhD
Professor Emeritus, The University of Tokyo, Japan
...
Other intestinal bacteria produce substances that are harmful to
the host, such as putrefactive products, toxins and carcinogenic
substances. When harmful bacteria dominate in the intestines,
essential nutrients are not produced and the level of harmful
substances rises. These substances may not have an immediate
detrimental effect on the host but they are thought to be
contributing factors to ageing, promoting cancer, liver and kidney
disease, hypertension and arteriosclerosis, and reduced immunity.
Little is known regarding which intestinal bacteria are responsible
for these effects. A number of factors can change the balance of
intestinal flora in favour of harmful bacteria. These include
peristalsis disorders, surgical operations of stomach or small
intestine, liver or kidney diseases, pernicious anaemia, cancer,
radiation or antibiotic therapies, immune disorders, emotional
stress, poor diet and ageing.
.....
The intestinal flora may play an important role in the causation
of cancer and ageing

Dietary factors are considered important environmental risk
determinants for colorectal cancer development. From
epidemiological observations, a high fat intake is associated
positively and a high fibre intake negatively with colorectal cancer.
This is thought to occur by the following mechanisms. From food
components in the gastrointestinal tract, organisms produce
various carcinogens from the dietary components and endogenous
substances, detoxify carcinogens, or enhance the host's immune
function, which results in changes in the incidence of cancers. The
ingestion of large amounts of animal fat enhances bile secretion,
causing an increase in bile acid and cholesterol in the intestine.
These increased substances are converted by intestinal bacteria
into secondary bile acids, their derivatives, aromatic polycyclic
hydrocarbons, oestrogen and epoxides derivatives that are
related to carcinogenesis. Various tryptophan metabolites (indole,
skatole, 3-hydroxykinurenine, 3-hydroxyanthranilic acid, etc.)
phenols, amines, and nitroso compounds produced by intestinal
bacteria from protein also participate in carcinogenesis (Fig. 5).
...
Figure 5. Relationships among diet, intestinal bacteria and cancer.

Recent epidemiological studies have revealed that insufficient intake
of dietary fibre is associated with high incidences of Western
diseases such as colorectal cancer, obesity, heart disease, diabetes,
and hypertension. Ingested dietary fibre causes increased volume
of faeces, dilution of noxious substances, and shortening of the
transit time of intestinal contents, resulting in early excretion of
noxious substances such as carcinogens produced by intestinal
bacteria. '
http://elecpress.monash.edu.au/APJCN.../51p02.htm#top

> you foot-rubbing charlatan.

"A favored technique is to debilitate your identity [personally,
I hate the term self-esteem] by levelling false accusations and/or
questioning your honesty, fidelity, trustworthiness, your "true"
motivations, your "real" character, your sanity and judgement."
http://www.cassiopaea.com/cassiopaea/cleckley-mos.htm

Scented Nectar wrote:
>>>Well, I've been shopping but only at the place
>>>that has less organic than the other store.
>>
>>Doesn't make a ****ing difference, Skanky. Both stores use lethal
>>force to kill rodents and other pests. Both kinds of farming also use lethal
>>force to kill rodents and other pests. Both kinds of farming use
>>machinery that runs over or mutilates animals. You're still
>>contributing to wholesale animal slaughter and pain, you misguided, heartless
>>witch.
>
> I see you're still insane Usual.

I see you're still a hypocrite, Skanky.

> Organic veggies are more nutritious

You've been "researching" activist claims again, haven't you.

--------
Organic More Nutritious? Even the Organic Industry Doesn't Think So!

by Alex Avery

Is organic food more nutritious? The simple answer is no. While some
studies have been trumpeted as having finally shown the nutritional
superiority of organic foods, other studies of similar crops show either
no difference or superiority of conventional produce. Many factors
affect nutrient and mineral content of food, especially produce
(genetics, sunlight, moisture, pests, harvest date/time of day, time lag
from harvest to consumption, etc.). Any differences which may result
from the use of organic or conventional farming practices cannot be
detected.

But don’t take our word for it. Look at what others have had to say
about this question:

-- Even the organic foods industry has been forced to admit that their
products offer no significant nutritional advantages. Katherine
DiMatteo, spokesperson for the U.S. Organic Trade Association, was asked
on ABC’s 20/20 (February 4, 2000) whether organic foods were more
nutritious than their conventional counterparts. She twice responded
that “organic foods are as nutritious as any other product.” Not more
nutritious, merely “as nutritious.”

--The Tufts University Health & Nutrition letter
(http://www.phys.com/b_nutrition/02so...qa/organic.htm)
answered the question of whether organic is more nutritious this way:
“No one knows. The question is a difficult one to study because of all
the factors besides farming methods that could affect nutritional
quality, including soil type and climate. The evidence from the small
body of reliable studies available thus far does not show any
significant differences between the nutrient content of organically
grown and conventionally grown food.”

--UC Davis nutritionist Dr. Gail Feenstra says, “As much as I'd
like to say yes, unfortunately the evidence doesn't show that it is. The
studies are equivocal; there are no definitive studies that show that
organic is much better than conventionally-produced produce."

--Consumer Reports, a magazine that strongly favors organic foods
(and has recommended it several times in the past), wrote this after its
own evaluation of organic foods Dec. 15, 1997. (available at
http://www.consumerreports.com/Speci.../9712n001.html): “Yet
organic produce tastes no different than ‘conventionally’ grown produce,
and any nutritional differences there might be between them are likely
so subtle as to evade detection.”

-- Canada’s Manitoba Agriculture and Food agency
(www.gov.mb.ca/agriculture/homeec/cbd03s01.htm) had this to say:
“Nutritional value of plants depends on genetics, availability of water,
amount of sunlight, maturity when picked, how long it took to come to
market and whether it was properly handled and refrigerated. Numerous
laboratory tests have not found any substantial nutritional differences
in organically and conventionally grown produce.”

--The Ontario Ministry of Agriculture, Food and Rural Affairs
(http://www.gov.on.ca/OMAFRA/english/...nd/fs2docs/fs7...
“Various comparisons have been made on the nutrient content of plants
and on other components of nutritional quality. Although differences can
be found they are not consistent among the different experiments that
have been conducted. Varying the soil nutrients or other growing
conditions could conceivably produce similar results. There is no
conclusive evidence that crops grown organically are either inferior or
superior nutritionally. There are major differences between experiments
and among crops within the same experiment.”

Dr. Clarence Swanton, professor in the Department of Plant Agriculture
at the University of Guelph, Ontario, Canada says, “There is no
scientific evidence whatsoever that I am aware of that [organic food] is
nutritionally better for you.”

http://www.cgfi.org/materials/articl.../oct_18_97.htm

See also:
http://www.price-pottenger.org/Artic...Nutrition.html
http://www.ivillage.co.uk/food/cook/...0103,164370_52...
http://www.nature.com/nsu/000831/000831-4.

-----

> As for blaming me for other people's killing,

I'm blaming you for your own killing. Your consumption makes you
directly responsible for dead animals.

> well, no soup for you!

Thank goodness. Sounded like crap anyway.

Scented Nectar wrote:
>>>Well, I've been shopping but only at the place
>>>that has less organic than the other store.
>>
>>Doesn't make a ****ing difference, Skanky. Both stores use lethal
>>force to kill rodents and other pests. Both kinds of farming also use lethal
>>force to kill rodents and other pests. Both kinds of farming use
>>machinery that runs over or mutilates animals. You're still
>>contributing to wholesale animal slaughter and pain, you misguided, heartless
>>witch.
>
> I see you're still insane Usual.

I see you're still a hypocrite, Skanky.

> Organic veggies are more nutritious

You've been "researching" activist claims again, haven't you.

--------
Organic More Nutritious? Even the Organic Industry Doesn't Think So!

by Alex Avery

Is organic food more nutritious? The simple answer is no. While some
studies have been trumpeted as having finally shown the nutritional
superiority of organic foods, other studies of similar crops show either
no difference or superiority of conventional produce. Many factors
affect nutrient and mineral content of food, especially produce
(genetics, sunlight, moisture, pests, harvest date/time of day, time lag
from harvest to consumption, etc.). Any differences which may result
from the use of organic or conventional farming practices cannot be
detected.

But don’t take our word for it. Look at what others have had to say
about this question:

-- Even the organic foods industry has been forced to admit that their
products offer no significant nutritional advantages. Katherine
DiMatteo, spokesperson for the U.S. Organic Trade Association, was asked
on ABC’s 20/20 (February 4, 2000) whether organic foods were more
nutritious than their conventional counterparts. She twice responded
that “organic foods are as nutritious as any other product.” Not more
nutritious, merely “as nutritious.”

--The Tufts University Health & Nutrition letter
(http://www.phys.com/b_nutrition/02so...qa/organic.htm)
answered the question of whether organic is more nutritious this way:
“No one knows. The question is a difficult one to study because of all
the factors besides farming methods that could affect nutritional
quality, including soil type and climate. The evidence from the small
body of reliable studies available thus far does not show any
significant differences between the nutrient content of organically
grown and conventionally grown food.”

--UC Davis nutritionist Dr. Gail Feenstra says, “As much as I'd
like to say yes, unfortunately the evidence doesn't show that it is. The
studies are equivocal; there are no definitive studies that show that
organic is much better than conventionally-produced produce."

--Consumer Reports, a magazine that strongly favors organic foods
(and has recommended it several times in the past), wrote this after its
own evaluation of organic foods Dec. 15, 1997. (available at
http://www.consumerreports.com/Speci.../9712n001.html): “Yet
organic produce tastes no different than ‘conventionally’ grown produce,
and any nutritional differences there might be between them are likely
so subtle as to evade detection.”

-- Canada’s Manitoba Agriculture and Food agency
(www.gov.mb.ca/agriculture/homeec/cbd03s01.htm) had this to say:
“Nutritional value of plants depends on genetics, availability of water,
amount of sunlight, maturity when picked, how long it took to come to
market and whether it was properly handled and refrigerated. Numerous
laboratory tests have not found any substantial nutritional differences
in organically and conventionally grown produce.”

--The Ontario Ministry of Agriculture, Food and Rural Affairs
(http://www.gov.on.ca/OMAFRA/english/...nd/fs2docs/fs7...
“Various comparisons have been made on the nutrient content of plants
and on other components of nutritional quality. Although differences can
be found they are not consistent among the different experiments that
have been conducted. Varying the soil nutrients or other growing
conditions could conceivably produce similar results. There is no
conclusive evidence that crops grown organically are either inferior or
superior nutritionally. There are major differences between experiments
and among crops within the same experiment.”

Dr. Clarence Swanton, professor in the Department of Plant Agriculture
at the University of Guelph, Ontario, Canada says, “There is no
scientific evidence whatsoever that I am aware of that [organic food] is
nutritionally better for you.”

http://www.cgfi.org/materials/articl.../oct_18_97.htm

See also:
http://www.price-pottenger.org/Artic...Nutrition.html
http://www.ivillage.co.uk/food/cook/...0103,164370_52...
http://www.nature.com/nsu/000831/000831-4.

-----

> As for blaming me for other people's killing,

I'm blaming you for your own killing. Your consumption makes you
directly responsible for dead animals.

> well, no soup for you!

Thank goodness. Sounded like crap anyway.

Scented Nectar wrote:
>>>Well, I've been shopping but only at the place
>>>that has less organic than the other store.
>>
>>Doesn't make a ****ing difference, Skanky. Both stores use lethal
>>force to kill rodents and other pests. Both kinds of farming also use lethal
>>force to kill rodents and other pests. Both kinds of farming use
>>machinery that runs over or mutilates animals. You're still
>>contributing to wholesale animal slaughter and pain, you misguided, heartless
>>witch.
>
> I see you're still insane Usual.

I see you're still a hypocrite, Skanky.

> Organic veggies are more nutritious

You've been "researching" activist claims again, haven't you.

--------
Organic More Nutritious? Even the Organic Industry Doesn't Think So!

by Alex Avery

Is organic food more nutritious? The simple answer is no. While some
studies have been trumpeted as having finally shown the nutritional
superiority of organic foods, other studies of similar crops show either
no difference or superiority of conventional produce. Many factors
affect nutrient and mineral content of food, especially produce
(genetics, sunlight, moisture, pests, harvest date/time of day, time lag
from harvest to consumption, etc.). Any differences which may result
from the use of organic or conventional farming practices cannot be
detected.

But don’t take our word for it. Look at what others have had to say
about this question:

-- Even the organic foods industry has been forced to admit that their
products offer no significant nutritional advantages. Katherine
DiMatteo, spokesperson for the U.S. Organic Trade Association, was asked
on ABC’s 20/20 (February 4, 2000) whether organic foods were more
nutritious than their conventional counterparts. She twice responded
that “organic foods are as nutritious as any other product.” Not more
nutritious, merely “as nutritious.”

--The Tufts University Health & Nutrition letter
(http://www.phys.com/b_nutrition/02so...qa/organic.htm)
answered the question of whether organic is more nutritious this way:
“No one knows. The question is a difficult one to study because of all
the factors besides farming methods that could affect nutritional
quality, including soil type and climate. The evidence from the small
body of reliable studies available thus far does not show any
significant differences between the nutrient content of organically
grown and conventionally grown food.”

--UC Davis nutritionist Dr. Gail Feenstra says, “As much as I'd
like to say yes, unfortunately the evidence doesn't show that it is. The
studies are equivocal; there are no definitive studies that show that
organic is much better than conventionally-produced produce."

--Consumer Reports, a magazine that strongly favors organic foods
(and has recommended it several times in the past), wrote this after its
own evaluation of organic foods Dec. 15, 1997. (available at
http://www.consumerreports.com/Speci.../9712n001.html): “Yet
organic produce tastes no different than ‘conventionally’ grown produce,
and any nutritional differences there might be between them are likely
so subtle as to evade detection.”

-- Canada’s Manitoba Agriculture and Food agency
(www.gov.mb.ca/agriculture/homeec/cbd03s01.htm) had this to say:
“Nutritional value of plants depends on genetics, availability of water,
amount of sunlight, maturity when picked, how long it took to come to
market and whether it was properly handled and refrigerated. Numerous
laboratory tests have not found any substantial nutritional differences
in organically and conventionally grown produce.”

--The Ontario Ministry of Agriculture, Food and Rural Affairs
(http://www.gov.on.ca/OMAFRA/english/...nd/fs2docs/fs7...
“Various comparisons have been made on the nutrient content of plants
and on other components of nutritional quality. Although differences can
be found they are not consistent among the different experiments that
have been conducted. Varying the soil nutrients or other growing
conditions could conceivably produce similar results. There is no
conclusive evidence that crops grown organically are either inferior or
superior nutritionally. There are major differences between experiments
and among crops within the same experiment.”

Dr. Clarence Swanton, professor in the Department of Plant Agriculture
at the University of Guelph, Ontario, Canada says, “There is no
scientific evidence whatsoever that I am aware of that [organic food] is
nutritionally better for you.”

http://www.cgfi.org/materials/articl.../oct_18_97.htm

See also:
http://www.price-pottenger.org/Artic...Nutrition.html
http://www.ivillage.co.uk/food/cook/...0103,164370_52...
http://www.nature.com/nsu/000831/000831-4.

-----

> As for blaming me for other people's killing,

I'm blaming you for your own killing. Your consumption makes you
directly responsible for dead animals.

> well, no soup for you!

Thank goodness. Sounded like crap anyway.

Scented Nectar wrote:
>>>Here it is. I think it turned out pretty good.
>>
>>Sounds utterly horrible.
>
> Good. None for you. And you won't mind then.

You're doing me a favor.

<...>
>>>4 lg yukon gold potatoes - chopped
>>
>>Potatoes are a vicious animal killing crop. I hope you're happy.
>
> I've got an alibi. I wasn't even in the province they
> were grown in.

That's not an alibi. You still bought them knowing the farmer was
killing animals. That makes you a hypocrite.

<...>
>>>Bring to a simmer then lower the heat.
>>>Cook till veggies are very soft.
>>
>>Yuck. Mushy vegetables? They'd be a LOT healthier for you if you
>>wouldn't overcook them, Skanky, but I know you're a poseur when it
>>comes to interest in health anyway.
>
> It's you who's a poseur in cooking.

No, I'm an excellent cook.

> My soup was
> intended on being a creamy puree with corn added
> after the pureeing. Vegetables must be soft to
> puree well.

Not "very soft," which is what you called for in your recipe.

> At least when making a soup, you get
> to eat the water they've boiled in, recatching some
> of the cooked out nutrients.

You should learn to steam and sautee your veggies rather than boil them.
Maybe you just haven't researched that stuff yet.

>>>Stir often as it will foam up at first.
>>
>>So it matches your mouth?
>
> Only when I'm rabid. Come closer.

No thanks.

>>>Remove the bay leaves.
>>>
>>>Puree with one of those handheld
>>>things, or use the blender in small
>>>batches
>>>
>>>Once it's pureed, thaw the corn under
>>>the hot water tap, drain and add to the
>>>soup.
>>>
>>>I'll save the organic carrots
>>
>>Hahaha. When did you start stipulating which produce you consume is
>>organic?
>
> Organic was brought up earlier in the thread. I was quite happy
> to find the organic broccoli and cauliflower.

Interestingly, both are on the Environmental Working Group's list of
"safest" produce from the standpoint of pesticide residues. Those are
two examples where buying organic is a complete waste of money.

http://www.foodnews.org/reportcard.php

>>>for another
>>>recipe. They just didn't seem like they'd
>>>go with the above.
>>
>>Why not?
>
> They just didn't. Turns out the soup was delicious.
> Me and a friend polished off the whole potload.

Gluttons.

> None left for you

Thank goodness.

Scented Nectar wrote:
>>>Here it is. I think it turned out pretty good.
>>
>>Sounds utterly horrible.
>
> Good. None for you. And you won't mind then.

You're doing me a favor.

<...>
>>>4 lg yukon gold potatoes - chopped
>>
>>Potatoes are a vicious animal killing crop. I hope you're happy.
>
> I've got an alibi. I wasn't even in the province they
> were grown in.

That's not an alibi. You still bought them knowing the farmer was
killing animals. That makes you a hypocrite.

<...>
>>>Bring to a simmer then lower the heat.
>>>Cook till veggies are very soft.
>>
>>Yuck. Mushy vegetables? They'd be a LOT healthier for you if you
>>wouldn't overcook them, Skanky, but I know you're a poseur when it
>>comes to interest in health anyway.
>
> It's you who's a poseur in cooking.

No, I'm an excellent cook.

> My soup was
> intended on being a creamy puree with corn added
> after the pureeing. Vegetables must be soft to
> puree well.

Not "very soft," which is what you called for in your recipe.

> At least when making a soup, you get
> to eat the water they've boiled in, recatching some
> of the cooked out nutrients.

You should learn to steam and sautee your veggies rather than boil them.
Maybe you just haven't researched that stuff yet.

>>>Stir often as it will foam up at first.
>>
>>So it matches your mouth?
>
> Only when I'm rabid. Come closer.

No thanks.

>>>Remove the bay leaves.
>>>
>>>Puree with one of those handheld
>>>things, or use the blender in small
>>>batches
>>>
>>>Once it's pureed, thaw the corn under
>>>the hot water tap, drain and add to the
>>>soup.
>>>
>>>I'll save the organic carrots
>>
>>Hahaha. When did you start stipulating which produce you consume is
>>organic?
>
> Organic was brought up earlier in the thread. I was quite happy
> to find the organic broccoli and cauliflower.

Interestingly, both are on the Environmental Working Group's list of
"safest" produce from the standpoint of pesticide residues. Those are
two examples where buying organic is a complete waste of money.

http://www.foodnews.org/reportcard.php

>>>for another
>>>recipe. They just didn't seem like they'd
>>>go with the above.
>>
>>Why not?
>
> They just didn't. Turns out the soup was delicious.
> Me and a friend polished off the whole potload.

Gluttons.

> None left for you

Thank goodness.

"usual suspect" > wrote in message ...
> Scented Nectar wrote:
> >>>Well, I've been shopping but only at the place
> >>>that has less organic than the other store.
> >>
> >>Doesn't make a ****ing difference, Skanky. Both stores use lethal
> >>force to kill rodents and other pests. Both kinds of farming also use lethal
> >>force to kill rodents and other pests. Both kinds of farming use
> >>machinery that runs over or mutilates animals. You're still
> >>contributing to wholesale animal slaughter and pain, you misguided, heartless
> >>witch.
> >
> > I see you're still insane Usual.

Mad as a hatter!

,..
> > Organic veggies are more nutritious
>
> You've been "researching" activist claims again, haven't you.

You're going to post corporate propaganda and flawed 'research', aren't you.

> Organic More Nutritious? Even the Organic Industry Doesn't Think So!
>
> by Alex Avery

'Monsanto and the Campaign to Undermine Organics

Monsanto also partially funds the extreme anti-organic Center for
Global Food Issues, a project of the right-wing Hudson Institute.
It is run by Dennis Avery
[1] (http://www.gmwatch.org/profile1.asp?PrId=15&page=A)
The Hudson Institute is funded by many firms whose products are
excluded from organic agricultu eg, AgrEvo, Dow AgroSciences,
Monsanto, Novartis Crop Protection, Zeneca, Du Pont, DowElanco,
ConAgra, and Cargill.
[2] (http://www.gmwatch.org/p2temp2.asp?aid=48&page=1&op=1)
and his son Alex Avery.
.....'
http://www.disinfopedia.org/wiki.pht...rmine_Organics

> Is organic food more nutritious? The simple answer is no. While some
> studies have been trumpeted as having finally shown the nutritional
> superiority of organic foods, other studies of similar crops show either
> no difference or superiority of conventional produce. Many factors
> affect nutrient and mineral content of food, especially produce
> (genetics, sunlight, moisture, pests, harvest date/time of day, time lag
> from harvest to consumption, etc.). Any differences which may result
> from the use of organic or conventional farming practices cannot be
> detected.

'The mineral content of organic food - Rutgers University USA

Percentage of Quantities per 100 Grams Trace Elements. Parts per million
Dry Weight Dry Weight Dry matter

Vegetable: Mineral Ash Calcium Magnesium Boron Manganese Iron Copper Cobalt
Snap Beans
Organic 10.45 40.5 60 73 60 227 69 0.26
Non-organic 4.04 15.5 14.8 10 2 10 3 0
Cabbage
Organic 10.38 60 43.6 42 13 94 48 0.15
Non-organic 6.12 17.5 13.6 7 2 20 0.4 0
Lettuce
Organic 24.48 71 49.3 37 169 516 60 0.19
Non-organic 7.01 16 13.1 6 1 9 3 0
Tomatoes
Organic 14.2 23 59.2 36 68 1938 53 0.63
Non-organic 6.07 4.5 4.5 3 1 1 0 0
Spinach
Organic 28.56 96 203.9 88 117 1584 32 0.25
Non-organic 12.38 47.5 46.9 12 1 49 0.3 0.2

http://www.organicnutrition.co.uk/wh...whyorganic.htm.

> But don’t take our word for it.

Of course not!!

> Look at what others have had to say about this question:
>
> -- Even the organic foods industry has been forced to admit that their
> products offer no significant nutritional advantages. Katherine
> DiMatteo, spokesperson for the U.S. Organic Trade Association, was asked
> on ABC’s 20/20 (February 4, 2000) whether organic foods were more
> nutritious than their conventional counterparts. She twice responded
> that “organic foods are as nutritious as any other product.” Not more
> nutritious, merely “as nutritious.”

'chemical isolation combined with nuclear magnetic resonance
(NMR) spectroscopy revealed that the organically-grown oranges
contained 30% more vitamin C than the conventionally-grown fruits
— even though they were only about half the size. '
http://www.sciencedaily.com/releases...0603071017.htm

> --The Tufts University Health & Nutrition letter
> (http://www.phys.com/b_nutrition/02so...qa/organic.htm)
> answered the question of whether organic is more nutritious this way:
> “No one knows. The question is a difficult one to study because of all
> the factors besides farming methods that could affect nutritional
> quality, including soil type and climate. The evidence from the small
> body of reliable studies available thus far does not show any
> significant differences between the nutrient content of organically
> grown and conventionally grown food.”

More research confirms organic food is better for you
RESEARCH PAPER: ARCHIVED

The Soil Association Organic Farming, Food Quality and Human
Health report showed that the nutritional content of organic was
higher than non-organic foods. New US research shows by how
much.

"While my review looked at the entire picture of nutritional food
quality" says Shane Heaton, author of the Soil Association food
quality report, "this research, by nutritionist Virginia Worthington,
has looked specifically at the comparative vitamin and mineral
contents, reviewing a similar collection of scientific studies.

"Her research confirms our findings that, on average, organic
produce contains significantly higher levels of vitamin C, iron,
magnesium and phosphorus, and how seemingly small
differences in nutrients can mean the difference between
getting the recommended daily allowance - or failing to."

All 21 minerals compared were higher in organic produce.
...'
http://www.soilassociation.org/sa/sa...s10122001.html

> --UC Davis nutritionist Dr. Gail Feenstra says, “As much as I'd
> like to say yes, unfortunately the evidence doesn't show that it is. The
> studies are equivocal; there are no definitive studies that show that
> organic is much better than conventionally-produced produce."

'Mineral content: This may be the most important nutritional difference
between organic and regular produce since heavy use of fertilizer inhibits
absorbtion of some minerals, which are likely to be at lower levels to
begin with in soils that have been abused. This may be caused in part
by the lack of beneficial mycorrhizae fungi on the roots since high levels
of fertilizer tend to kill them. Standard diets tend to be low in various
minerals, resulting in a variety of problems including osteoporosis.
...'
http://math.ucsd.edu/~ebender/Health...s/organic.html

> --Consumer Reports, a magazine that strongly favors organic foods
> (and has recommended it several times in the past), wrote this after its
> own evaluation of organic foods Dec. 15, 1997. (available at
> http://www.consumerreports.com/Speci.../9712n001.html): “Yet
> organic produce tastes no different than ‘conventionally’ grown produce,
> and any nutritional differences there might be between them are likely
> so subtle as to evade detection.”

'Evaluation of validity of studies

Of the 99 studies found, claiming or claimed to make a direct
comparison of the nutritional quality of organic and non-organic
produce, 70 were rejected as invalid comparisons for the
following reasons: insufficient duration (27), incorrect or
unknown practices (23), absence of relevant quality comparisons
(14) and republished results of previous experiments (6). Of the
29 remaining valid studies, 14 compare mineral contents, 13
compare vitamin C contents and 19 compare the dry matter
content of organic and non-organic produce.

Results

Against a background of declining mineral levels in fresh
produce over the last sixty years (Mayer 1997), and given that
many people fail to achieve the recommended daily allowance for
a variety of nutrients (MAFF 1996, Clayton 2001), the nutrient
contents of organic and non-organic produce are worthy of
comparison. ..

While similar controlled studies in humans are difficult, clinical
experience and recorded observations have suggested similar
benefits in human reproductive health (Foresight), recovery from
illness (Plaskett 1999) and general health (Daldy 1940) from
the consumption of organically produced food.
...
http://www.organic.aber.ac.uk/librar...%20quality.pdf.

> -- Canada’s Manitoba Agriculture and Food agency
> (www.gov.mb.ca/agriculture/homeec/cbd03s01.htm) had this to say:
> “Nutritional value of plants depends on genetics, availability of water,
> amount of sunlight, maturity when picked, how long it took to come to
> market and whether it was properly handled and refrigerated. Numerous
> laboratory tests have not found any substantial nutritional differences
> in organically and conventionally grown produce.”

Study Denying Nutritional Benefits of Organic Was Bogus
...
Zinc levels, one of the more interesting comparisons given it's importance
as a trace mineral in human health and because many people are not able
to obtain the recommended daily allowance, described as 'negligible', are
reported as the same level in all twenty crops, which is often 100 percent
higher than the conventional food table figures. Clearly the zinc levels were
not properly assessed.
http://www.organicconsumers.org/Orga...tudy071902.cfm

> --The Ontario Ministry of Agriculture, Food and Rural Affairs
> (http://www.gov.on.ca/OMAFRA/english/...ocs/fs7061.htm):
> “Various comparisons have been made on the nutrient content of plants
> and on other components of nutritional quality. Although differences can
> be found they are not consistent among the different experiments that
> have been conducted. Varying the soil nutrients or other growing
> conditions could conceivably produce similar results. There is no
> conclusive evidence that crops grown organically are either inferior or
> superior nutritionally. There are major differences between experiments
> and among crops within the same experiment.”

'The emphasis of organic agriculture on feeding soils is the primary
step in achieving products of high nutritional content. An
understanding of nutritional balance, physical and biophysical soil
composition underpins a successful organic farming system. '
http://www.rirdc.gov.au/pub/org5yr3.htm

> Dr. Clarence Swanton, professor in the Department of Plant Agriculture
> at the University of Guelph, Ontario, Canada says, “There is no
> scientific evidence whatsoever that I am aware of that [organic food] is
> nutritionally better for you.”
> http://www.cgfi.org/materials/articl.../oct_18_97.htm

'Organic food IS more nutritious, especially if fresh, and eating it is
vital to good health; let those who claim otherwise try to prove their
case! I still see articles in reputable magazines stating that there is no
nutritional difference between organic produce and regular supermarket
food. I've even repeatedly received this erroneous information from
Agricultural Extension offices and Professors of Agriculture at
“reputable” State Universities... although one Professor, probably
safely tenured, told me in hushed tones that “of course, most of
our funding comes from chemical companies.”
http://www.living-foods.com/articles...utritious.html

> ----------
> See also:
> http://www.price-pottenger.org/Artic...Nutrition.html

'According to the USDA, the calcium content of an apple has
declined from 13.5 mg in 1914 to 7 mg in 1992. The iron content
has declined from 4.6 mg in 1914 to 0.18 mg in 1992.
...
A study published in the Journal of Applied Nutrition, Vol. 45, #1,
1993 compared the nutrient content of supermarket food versus
organically grown food from food stores in the Chicago area. The
organic produce averaged twice the mineral content of the
supermarket food.
http://www.drlwilson.com/articles/or...griculture.htm

> http://www.ivillage.co.uk/food/cook/...526834,00.html

'Organic oats have much higher levels of essential nutrients than conventional
...
As the chart below shows, preliminary nutritional analysis of oat plants from
The Rodale Institute's Farming Systems Trial found that the organic plants
had increases of up to 74 percent in nutrient content over conventionally
grown plants, suggesting an answer to the perennial question, "Is organic
better?"
http://www.newfarm.org/columns/jeff_moyer/1003.shtml

> http://www.nature.com/nsu/000831/000831-4.html

'A study commissioned by the Organic Retailers and Growers
Association of Australia (ORGAA) found that conventionally
grown fruit and vegetables purchased in supermarkets and
other commercial retail outlets had ten times less mineral content
than fruit and vegetables grown organically.
Source: Organic Retailers and Growers Association of Australia,
2000, as cited in Pesticides and You, Vol. 20, No. 1, Spring 2000,
News from Beyond Pesticides/National Coalition Against the
Misuse of Pesticides.
http://www.organicconnection.net/nutritional.html

.....

Scented Nectar wrote:
>>>As it appears that (at least unfermented) soya is best
>>>avoided
>>
>>In moderation, or consumed on occasion, it's not going to kill you.
>
> Twit.

Glad you agree.

>>>do you think that 'Rice Dream' would be alright instead?
>>
>>Why wouldn't it be? Both are just starchy water.
>
> No.

Yes.

> Soya milk is definately more 'creamy' than
> starchy.

Because of the carrageanan. Not from the soy.

> The soup's texture might change a bit

Entirely undetectable to an unenlightened palate like yours.

> but it should still taste good.

Only to an unenlightened palate like yours.

> If substituting a different broth than the one I used,
> try to get one heavy on the celery onion and garlic.

What do you consider heavy?

Rubystars wrote:
<...>
>>Or use some carrageanan, a bit of corn or potato starch, etc. Rice milk is
>>just starchy water anyway. You don't have to make it more difficult or
>>more expensive than it already is, dummy.
>
> I tried rice milk a couple of months ago because I was curious about how it
> tasted and I was disappointed.

I bet you were.

> It sort of burned my throat a little.

Wow, I haven't heard of that happening before. The stuff is just starchy
water -- and quite vile.

> Soy milk and even regular old cow's milk is so much better.

Like the song says, "Ain't nothing like the real thing, baby..."

> Hazelnut milk is
> pretty good tasting although it's not "milky" like soy.

Carrageanan is what gives soy milk and a lot of other soy and dairy
products (fat free yogurt, for example) a creamy mouthfeel. Soy milk
without carrageanan is as vile as rice milk, and it has a nasty soy
aftertaste to boot.

> I haven't tried almond milk yet.

It's okay, but I'd much rather eat my almonds than drink them.

peril wrote:
<...>
>>>I see you're still insane Usual.
>
> Mad as a hatter!

Pretty rich coming from someone who believes in or promotes:
"veganism"
"inner earth beings"
"hollow earth" based on a goofy patent for a MANUFACTURED globe
helium-inflated number(s) for feed:beef
rain forest destruction
Brazil's exports (based on *Argentina's* trade)
Stolen French flying saucers
Zapper and Hulda Clark's quackery
Foot massage (as cure-all)
Astrology
Numerology
Alien abduction
bestiality (she thinks it's okay to have sex with animals)
Leprechauns
Channeling
Polar fountains as proof of a hollow earth
Sun gazing
Drinking urine as a cure-all
Chemtrails
AIDS and ebola conspiracy theory
Crop circles
she's sexually aroused by violent ex-convicts
she participates in the skinhead subculture
she accepts the validity of online IQ tests (even multiple attempts)
crackpot 9-11 conspiracy theories
Jeff Rense is a valid source for "news"
Inability to distinguish between hearsay and evidence

>>>Organic veggies are more nutritious
>>
>>You've been "researching" activist claims again, haven't you.
>
> You're going to post corporate propaganda and flawed 'research', aren't you.

I posted information including quotes from organic apologists:
Even the organic foods industry has been forced to admit that
their products offer no significant nutritional advantages.
Katherine DiMatteo, spokesperson for the U.S. Organic Trade
Association, was asked on ABC’s 20/20 (February 4, 2000) whether
organic foods were more nutritious than their conventional
counterparts. She twice responded that “organic foods are as
nutritious as any other product.” Not more nutritious, merely
“as nutritious.”

Etc.

>>Organic More Nutritious? Even the Organic Industry Doesn't Think So!
>>
>>by Alex Avery
>
> 'Monsanto and the Campaign to Undermine Organics
>
> Monsanto also partially funds the extreme anti-organic Center for
> Global Food Issues, a project of the right-wing Hudson Institute.
> It is run by Dennis Avery

And your point is what, that we should *only* consider activists from
the other side? The problem for you is that Avery and others rely on
science for their claims; your side rejects science for its own demented
axiom that organic is inherently better. Nice of you to try to make the
case that your side's own spokeswoman couldn't on national television,
though.

Snip of gibberish and propaganda.

peril wrote:
<...>
>>>I see you're still insane Usual.
>
> Mad as a hatter!

Pretty rich coming from someone who believes in or promotes:
"veganism"
"inner earth beings"
"hollow earth" based on a goofy patent for a MANUFACTURED globe
helium-inflated number(s) for feed:beef
rain forest destruction
Brazil's exports (based on *Argentina's* trade)
Stolen French flying saucers
Zapper and Hulda Clark's quackery
Foot massage (as cure-all)
Astrology
Numerology
Alien abduction
bestiality (she thinks it's okay to have sex with animals)
Leprechauns
Channeling
Polar fountains as proof of a hollow earth
Sun gazing
Drinking urine as a cure-all
Chemtrails
AIDS and ebola conspiracy theory
Crop circles
she's sexually aroused by violent ex-convicts
she participates in the skinhead subculture
she accepts the validity of online IQ tests (even multiple attempts)
crackpot 9-11 conspiracy theories
Jeff Rense is a valid source for "news"
Inability to distinguish between hearsay and evidence

>>>Organic veggies are more nutritious
>>
>>You've been "researching" activist claims again, haven't you.
>
> You're going to post corporate propaganda and flawed 'research', aren't you.

I posted information including quotes from organic apologists:
Even the organic foods industry has been forced to admit that
their products offer no significant nutritional advantages.
Katherine DiMatteo, spokesperson for the U.S. Organic Trade
Association, was asked on ABC’s 20/20 (February 4, 2000) whether
organic foods were more nutritious than their conventional
counterparts. She twice responded that “organic foods are as
nutritious as any other product.” Not more nutritious, merely
“as nutritious.”

Etc.

>>Organic More Nutritious? Even the Organic Industry Doesn't Think So!
>>
>>by Alex Avery
>
> 'Monsanto and the Campaign to Undermine Organics
>
> Monsanto also partially funds the extreme anti-organic Center for
> Global Food Issues, a project of the right-wing Hudson Institute.
> It is run by Dennis Avery

And your point is what, that we should *only* consider activists from
the other side? The problem for you is that Avery and others rely on
science for their claims; your side rejects science for its own demented
axiom that organic is inherently better. Nice of you to try to make the
case that your side's own spokeswoman couldn't on national television,
though.

Snip of gibberish and propaganda.

"usual suspect" > wrote in message
...
> Scented Nectar wrote:
> >>>As it appears that (at least unfermented) soya is best
> >>>avoided
> >>
> >>In moderation, or consumed on occasion, it's not going to kill you.
> >
> > Twit.
>
> Glad you agree.

Have you taken to editing, or are you just talking
to yourself. It was you that wrote 'Twit'

> > Soya milk is definately more 'creamy' than
> > starchy.

The one I used for this recipe contained only
soy beans and water. No thickeners or sugar
like some do. I never tried it on its own though,
but it was great in the soup.

> > The soup's texture might change a bit
>
> Entirely undetectable to an unenlightened palate like yours.

How could you possibly know my palette? You don't.

> > If substituting a different broth than the one I used,
> > try to get one heavy on the celery onion and garlic.
>
> What do you consider heavy?

Ok, lesson for the cooking-challenged. Heavy
in this case meaning that those are the primary
flavours of the broth.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

"usual suspect" > wrote in message
...
> Scented Nectar wrote:
> >>>As it appears that (at least unfermented) soya is best
> >>>avoided
> >>
> >>In moderation, or consumed on occasion, it's not going to kill you.
> >
> > Twit.
>
> Glad you agree.

Have you taken to editing, or are you just talking
to yourself. It was you that wrote 'Twit'

> > Soya milk is definately more 'creamy' than
> > starchy.

The one I used for this recipe contained only
soy beans and water. No thickeners or sugar
like some do. I never tried it on its own though,
but it was great in the soup.

> > The soup's texture might change a bit
>
> Entirely undetectable to an unenlightened palate like yours.

How could you possibly know my palette? You don't.

> > If substituting a different broth than the one I used,
> > try to get one heavy on the celery onion and garlic.
>
> What do you consider heavy?

Ok, lesson for the cooking-challenged. Heavy
in this case meaning that those are the primary
flavours of the broth.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

"usual suspect" > wrote in message
...
> Scented Nectar wrote:
> >>>As it appears that (at least unfermented) soya is best
> >>>avoided
> >>
> >>In moderation, or consumed on occasion, it's not going to kill you.
> >
> > Twit.
>
> Glad you agree.

Have you taken to editing, or are you just talking
to yourself. It was you that wrote 'Twit'

> > Soya milk is definately more 'creamy' than
> > starchy.

The one I used for this recipe contained only
soy beans and water. No thickeners or sugar
like some do. I never tried it on its own though,
but it was great in the soup.

> > The soup's texture might change a bit
>
> Entirely undetectable to an unenlightened palate like yours.

How could you possibly know my palette? You don't.

> > If substituting a different broth than the one I used,
> > try to get one heavy on the celery onion and garlic.
>
> What do you consider heavy?

Ok, lesson for the cooking-challenged. Heavy
in this case meaning that those are the primary
flavours of the broth.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

> > Good. None for you. And you won't mind then.
>
> You're doing me a favor.

I'm getting the feeling that you wouldn't like
any recipe I post.

> > I've got an alibi. I wasn't even in the province they
> > were grown in.
>
> That's not an alibi. You still bought them knowing the farmer was
> killing animals. That makes you a hypocrite.

I know that the farmer killed less animals then they
would have for the same poundage of pork or
poultry, etc. You trolls are just going to have to
accept that I am content with reduction of
deaths, and that I realize that it's not within
my powers to eliminate them completely.
No hypocrasy


> > My soup was
> > intended on being a creamy puree with corn added
> > after the pureeing. Vegetables must be soft to
> > puree well.
>
> Not "very soft," which is what you called for in your recipe.

For purees, I like the veggies to be very soft. If
you don't, that's fine. More for me.

> > At least when making a soup, you get
> > to eat the water they've boiled in, recatching some
> > of the cooked out nutrients.
>
> You should learn to steam and sautee your veggies rather than boil
them.
> Maybe you just haven't researched that stuff yet.

So, you make soups without any boiling or
simmering? It was a SOUP I was making.

> > They just didn't. Turns out the soup was delicious.
> > Me and a friend polished off the whole potload.
>
> Gluttons.

No, just very happy munchies time. Gluttony would
be doing it all the time.

> > None left for you
>
> Thank goodness.

I could have posted ANY recipe and you'd find something
against it. It's because you like arguing.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.

> > Good. None for you. And you won't mind then.
>
> You're doing me a favor.

I'm getting the feeling that you wouldn't like
any recipe I post.

> > I've got an alibi. I wasn't even in the province they
> > were grown in.
>
> That's not an alibi. You still bought them knowing the farmer was
> killing animals. That makes you a hypocrite.

I know that the farmer killed less animals then they
would have for the same poundage of pork or
poultry, etc. You trolls are just going to have to
accept that I am content with reduction of
deaths, and that I realize that it's not within
my powers to eliminate them completely.
No hypocrasy


> > My soup was
> > intended on being a creamy puree with corn added
> > after the pureeing. Vegetables must be soft to
> > puree well.
>
> Not "very soft," which is what you called for in your recipe.

For purees, I like the veggies to be very soft. If
you don't, that's fine. More for me.

> > At least when making a soup, you get
> > to eat the water they've boiled in, recatching some
> > of the cooked out nutrients.
>
> You should learn to steam and sautee your veggies rather than boil
them.
> Maybe you just haven't researched that stuff yet.

So, you make soups without any boiling or
simmering? It was a SOUP I was making.

> > They just didn't. Turns out the soup was delicious.
> > Me and a friend polished off the whole potload.
>
> Gluttons.

No, just very happy munchies time. Gluttony would
be doing it all the time.

> > None left for you
>
> Thank goodness.

I could have posted ANY recipe and you'd find something
against it. It's because you like arguing.


--
SN
http://www.scentednectar.com/veg/
A huge directory listing over 700 veg recipe sites.
Has a fun 'Jump to a Random Link' button.