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  1. #1201
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    Vegan Cyclist Rides 2000 Miles to Save Rhinos

    Matt Meyer is towing a 350-pound rhino replica along the Pacific coast of the US for two months to raise funds to save the endangered animal.

    Vegan advocate Matt Meyer is riding his bicycle while hauling a 350-pound replica of a rhinoceros (which he named “Lunar”) down the entirety of the Pacific coast of the US for the purpose of raising funds and awareness for the endangered species. Amidst his 2,000-mile journey, Meyer spoke to media outlet The Orange County Register about his experience. “I don’t have children of my own,” Meyer said. “But I have nieces and nephews and I couldn’t let them inherit a planet without rhinos. The cyclist formed a bond with the animals while working as a safari tour guide in his homeland, South Africa, and became vegan after making the connection that rhinos are no different from animals such as cows. Meyer has stopped at schools along his journey to educate students about the plight of rhinos, and is hoping to raise $250,000—of which he has raised $100,000 thus far—to donate to organizations that work to end the poaching of rhinos in Africa and Asia. On the other side of the world, vegan cyclist Jackson Long is set to embark on a journey across Europe to raise awareness for animal-rights later this summer.

    love this pic...


    Vegetarian and Vegan Passion-0612_ocr_l-rhinoguy-02a-1.jpg






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    South African rides through Orange County to save rhinos – Orange County Register
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    Nectarines

    The differences between a peach and a nectarine can be a little fuzzy. After all, these two relatives of the almond taste very much alike. But fans of nectarines favour the stone fruit for its smooth skin and smaller pit. The cherry on top is that nectarines are nutritional powerhouses for older adults. Indeed, when we sink our teeth into a nectarine, we're getting plenty of vitamin C, beta-carotene and fiber. And that's not all.

    Nectarines are a low in calories.

    A small nectarine has fewer than 60 calories. If you crave something sweet, try dressing up plain yogurt with nectarine slices or other stone fruit, such as cherries or peaches.

    2. Nectarines are good for your eyes.

    Nectarines contain lutein, an antioxidant that can reduce the risk of cataracts. Increasing the amount of lutein in our diets has also been associated with lower risks of age-related macular degeneration. One small nectarine contains about 150 micrograms of lutein.

    3. Nectarines keep blood sugar in check.

    Nectarines have a low glycemic index, in the low 40s. That means they won't cause a quick rise in blood sugar, which can lead to crashes and mood swings. As such, nectarines also curb our sugar cravings.

    4. Nectarines keep us energized.

    Credit the copper, not the calories, in nectarines for this benefit. A medium nectarine contains six to nine per cent of the recommended daily intake of copper. Copper is an essential mineral that helps our bodies absorb iron and prevent anemia. The potassium in nectarines also keeps us going. Low potassium levels can cause hypokalemia, a condition that can leave us feeling tired and weak.

    Nectarines promote heart health.

    Chalk it up to all that copper, which also helps with blood pressure control and heart function. The fruit's potassium also plays a role in heart health. A medium nectarine contains about 285 milligrams of potassium or roughly eight per cent of what we need every day. Upping potassium intake has been linked to lower blood pressure and reduced risk of stroke.

    6. Nectarines are good for the skin.

    There are many nutrients in nectarines that promote healthy skin. One of them is vitamin E, which can act as an anti-inflammatory and also protects skin from free radical damage caused by ultraviolet light. A medium nectarine contains about five per cent of our daily vitamin E needs.

    How to Add Nectarines to Your Diet

    Nectarines are perfect for eating out of hand with little preparation required, save for a simple rinse under the tap. Nectarines are at their best when they yield slightly to the touch, have taut skin and are fragrant. To ripen nectarines leave them on the kitchen counter, out of direct sunlight, for two to three days before eating. After that, store them in the fridge.

    The perk of being so closely related to the peach is that nectarines can be used in any recipe calling for its fuzzy cousin. Sliced nectarines are perfect as a topping on pancakes or waffles. For vegetarian diets nectarines also pair with almonds, honey and soft cheeses, like unripened goat cheese or ricotta. A few minutes on a grill turns halved nectarines into a caramelized delicacy.


    Vegetarian and Vegan Passion-o-nectarines-570.jpg



    Sauce:
    Nectarines Are Juicy, Sweet And Good For YouÂ*|Â*Lifetime Daily
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  3. #1203
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    ^^^ nice, i love nectarines. only .99/lb lately too.

    almost at 6 months vegan here.

  4. #1204
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    Quote Originally Posted by nomit View Post
    ^^^ nice, i love nectarines. only .99/lb lately too.

    almost at 6 months vegan here.
    Congrats!

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  5. #1205
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    New documentary: What The Health

    What the Health is the groundbreaking follow-up film from the creators of the award winning documentary Cowspiracy. The film follows intrepid filmmaker Kip Andersen as he uncovers the secret to preventing and even reversing chronic diseases – and investigates why the nation’s leading health organizations don’t want us to know about it. With heart disease and cancer the leading causes of death in America, and diabetes at an all-time high, the film reveals possibly the largest health cover-up of our time.
    With the help of medical doctors, researchers, and consumer advocates, What the Health exposes the collusion and corruption in government and big business that is costing us trillions of healthcare dollars, and keeping us sick.
    Join Kip as he tracks down the leading and most trusted American health nonprofits to find out why these groups are staying silent, despite a growing body of evidence. Audiences will be shocked to learn the insidious roles played by pharmaceutical companies, agribusiness, and processed animal food companies in the nation’s health, especially in the most vulnerable communities, and will cheer at the transformation and recovery of those who took their lives into their own hands.
    What The Health is a surprising, and at times hilarious, investigative documentary that will be an eye-opener for everyone concerned about our nation’s health and how big business influences it.





    Website: WHAT THE HEALTH
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  6. #1206
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    Article is 6 weeks old but avocados are priced like gold. I paid $5 for 2 avocados at my local market. In two weeks they will 4 for $5 and mushy, most will probably get thrown out.



    https://www.washingtonpost.com/news/...=.b4283127e262
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  7. #1207
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    Quote Originally Posted by cyclelicious View Post
    New documentary: What The Health








    Website: WHAT THE HEALTH
    on netflix too.

    yay!

  8. #1208
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    The rise of vegan culture

    DISTANT are the days of Annie Hall, when Woody Allen resigned himself to a plate of alfalfa sprouts and mashed yeast. Over the years, vegan eating has gone from tasteless to trendy to making inroads into the mainstream. One sign of the times: in 2016, Tyson Foods, the largest meat processor in the United States, bought a 5 percent stake in the plant-based protein producer Beyond Meat. (The company’s best-known product, the Beyond Burger, is pinkened with beet extracts and reportedly sizzles when grilled.) No longer fettered by associations with hippie kooks or radical politics, veganism has ascended to the astral plane of aspirational living. These days it keeps mixed, and more glamorous, company: famous bodies belonging to the likes of Tom Brady and Beyoncé have been fueled by vegan diets.

    Sociology graduate student Nina Gheihman is researching social aspects of veganism’s spread. Veganism was at first closely bound to the ideology of the animal-rights movement, she explains, which initially aimed at a range of targets, like wearing fur and testing products on animals. Once activists shifted focus to farm conditions and food, veganism took on the features of what scholars call a “lifestyle movement.” Over time, it’s become more closely associated with general environmental concerns and a “healthism” mentality, bound up with notions of perfecting the body. Trustworthy numbers on how many people identify as vegan are hard to come by, says Gheihman, but a growing number practice veganism in some way: incorporating meat and dairy substitutes in their meals, or restricting their diets at certain times of day or for a period of weeks.

    Social scientists have studied veganism as it relates to animal-rights activism, but there’s been less research into the current lifestyle movement’s mechanisms and structure. Gheihman is especially interested in analyzing leading figures whom she’s provisionally termed “lifestyle advocates,” arguing that they have changed the nature of lifestyle activism. They usually come from fields not typically associated with activism, she says, especially entrepreneurship—and the “cultural work” they do isn’t strictly defined by their official occupations. This work has expanded veganism beyond its ideological core, enabling a greater variety of people to participate even if they don’t conform all aspects of their lives to all its tenets.

    Gheihman sorts these players into three categories. Some lifestyle advocates create opportunities for consumption—for example, by starting a vegan meal-kit subscription service, opening a restaurant, or stocking plant proteins in their grocery stores. Another group works in what she calls “knowledge production,” creating the educational resources—films, books, and blog posts—that people circulate to share culinary tips and advice, or to persuade others to change diets. Third, and most abstract, is the kind of advocacy involved in what she calls “meaning production” or “interpretive work.” These figures change the cultural associations of veganism: “the symbolic essence of what veganism means,” as Gheihman puts it. Brady is a striking case: by lending his name to a line of meal-kits from vegan start-up Purple Carrot, he links veganism with the macho physicality of pro football. (“TB12 Performance Meals” claim to help “athletes and active individuals stay at their peak” and “maximize your performance on the playing field” for $78 a week.)

    Gheihman plans to conduct field research and interviews to examine the evolution of veganism in two other national contexts. The first is France, “the obvious place to study a food movement, because it is so central to the notions we have around what makes good food, or proper food.” The country’s cuisine might seem inimical to cashew cheese, or chickpea runoff (called “aquafaba”) as an egg-white substitute, but the hierarchical structure of its food culture could pave the way for dramatic change. In recent years, haute cuisine chefs, catering to a high-end international clientele, have had to experiment with vegan menus and pastry-making. Their trickle-down influence has been amplified by a network of vegan food blogs and cookbook writers—even as other institutions resist the spread of this lifestyle. The French ministry of health, Gheihman points out, warns that following a régime végétalien will result in nutritional deficiencies and long-term health risks, and the government’s nutritional standards for school cafeterias mandate a dairy product with every meal.

    The second case is Israel, where by some estimates, nearly 5 percent of the population is vegan; Tel Aviv has earned a reputation as one of the vegan capitals of the world. The Israeli Defense Force even provides animal-free menus in mess halls, and leather-free boots and helmets to vegan soldiers. But beyond the numbers, Israel provides an interesting contrasting example, Gheihman explains, in part because veganism there remains firmly rooted in animal-rights concerns, and is practiced across the political and the religious spectrum. She is also interested in how the vegan lifestyle has evolved within Israel’s cultural context, undergirded by national symbolism surrounding land and water usage, and informed by the country’s farming traditions and Mediterranean diet.

    Gheihman’s own vegan lifestyle, meanwhile, reaches well beyond the radius of her individual plate. She’s involved with the Council for Sustainability, the Harvard Vegan Society, the Ivy League Vegan Conference, and the Boston Plant-Based Millennials, which hosts monthly potlucks. “There’s one this Sunday, actually,” she adds, not quite casually.
    My lunch on saturday
    Vegetarian and Vegan Passion-19275197_1943116909266084_725755841418105576_n.jpg




    sauce:A Harvard sociologist studies how veganism went from tasteless to trendy | Harvard Magazine
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  9. #1209
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    Vegetarian and Vegan Passion-19149285_1567370616671075_8812752485070259809_n.jpg
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  10. #1210
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  11. #1211
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    My favorite Vegan bakery is Bunner's located in Kensington Market, here in Toronto. On caturday we admired the wide array of baked goods including vegan "passionfruit" pride cupcakes. We bought some savoury pockets (stuffed with jackfruit)... I had one for dinner soooooo good

    Vegetarian and Vegan Passion-19399893_1946920325552409_1503497992108257717_n.jpg

    I liked this mango fruit stand display

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  12. #1212
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    Vegetarian and Vegan Passion-19424335_1561173450624180_8651761866340399003_n.jpg
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    F*ck Cancer

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    Vegetarian and Vegan Passion-19247968_1551251581616367_4229041504287828740_n.jpg
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  16. #1216
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    Hikers watch out, your next. Also near the top of the list? People that live in homes, tents or on the ground and folks who brush off Mosquitos. Geez, I thought it would be at least related to riding through a swarm of Gnats.
    The most expensive bike in the world is still cheaper than the cheapest open heart surgery.

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    Vegetarian and Vegan Passion-19642761_10213988172957799_923934535586786883_n.jpg
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  18. #1218
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    Canada Day lunch

    Japan street food. Veg curry and purple rice

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    Supersonic cookie and strawberry & hibiscus cupcake ... Chris raved about the cupcake. Both treats vegan and gluten-free and packed full of flavour

    Americanos
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  19. #1219
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    Happy Hump Day

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  20. #1220
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    Crazy meat eaters

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    Our Gut Microbes Strongly Influence Our Emotional Behaviors

    The gut microbiome – the world of bacteria living in our digestive system – doesn’t just exist to give us stomach aches or to help us break down food. Research is rapidly emerging from the scientific community that suggests these little critters have a huge impact on our behavior, including (potentially) on our response to fear.

    A new study led by the University of California Los Angeles appears to have found evidence of yet another unusual link between your stomach and your brain. Namely, a selection of gut microbes seem to be linked to regions of the brain associated with mood and general behavior, the first time such a mechanism has been found in healthy humans.

    Previous research has found that the emotional responses in rodents, including those related to anxiety and depression, vary depending on the content of their gut microbiome. This link has yet to be conclusively demonstrated in humans – until now, of course.

    The team collected fecal matter from 40 different women, within which a microcosm of their gut microbiome would be contained. As these were being profiled, the same women were hooked up to a magnetic resonance imaging (MRI) scanner and shown various images of individuals, environments, situations or objects that were designed to provoke emotional responses.

    As explained in the journal Psychosomatic Medicine, the team found that there were two primary groups of bacteria that appeared to have some effect on the constitution of the brain.

    The first, the Prevotella, were found most commonly within seven of the women. These participants’ brains showed a greater connectivity between the emotional, attentional, and sensory brain regions, while having smaller and less active hippocampi, the region of the brain that is related to emotional regulation, consciousness and the consolidation of short-term memories into long-term ones.

    These women appeared to experience profoundly negative emotions, including those related to distress and anxiety, when viewing negative images.

    The second bacterial group, the Bacterioids, were more prevalent in the other 33 women. Consequently, they had a very different type of brain. The frontal cortex and the insula – regions of the brain linked to problem-solving and complex information processing – had more gray matter than the other group of women. Their hippocampi were also more voluminous and active.

    These subjects, in contrast to the Prevotella-prominent women, were less likely to experience negative emotions when being shown negative imagery.

    This research is indubitably fascinating, but as with plenty of these studies, it merely proves that a strong correlation between cognition and the gut microbiome exists. The causal mechanisms are deeply uncertain at this point.

    In any case, the idea that certain gut bacteria not only influence thought processes, but the physical structure of the brain itself, is, for lack of a better word, mind-boggling.

    One of the comments also made me wonder: "how different foods, organic/non-organic, location of growing produce, etc impacts the bacteria in the gut"

    Wikipedia says Bacteriodes (the healthy microbes) thrive on plant fibers and proteins, while Prevotella live on simple carbohydrates

    https://en.wikipedia.org/wiki/Bacteroides


    Sauce:Our Gut Microbes Strongly Influence Our Emotional Behaviors | IFLScience
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    Ramone comes back five minutes later, obviously embarrassed.
    "What happened?", his friends ask
    Ramone answers, "the tellers all started laughing when I said "this is a stick up' and my trench coat opened"'

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    Name:  19894941_10103258530670468_3482811144128338307_n.jpg
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    SEITAN

    Seitan is a vegan protein substitute. It is high in protein and low in fat. Seitan begins with whole wheat berries that are ground into flour. This flour is mixed with water and kneaded into an elastic dough. The dough is rinsed under water to dissolve and wash away the starch, leaving the stretchy gluten behind. When cooked, the gluten is transformed into seitan, a food with a texture and flavor quite different from its original ingredients. Depending on how it is cooked and seasoned, seitan is capable of taking on a wide range of textures and flavors. Although long a staple in Asia and some European countries, seitan has only recently become available outside of a few natural foods stores.

    TOFU

    Tofu has been a main food staple in the Orient for over 2000 years. Dried ground soya bean puree are soaked in water and then boiled producing soya milk. It is sieved and then curdled with a coagulant (e.g. calcium sulfate). When the resulting whey is drained off, the curds are pressed to form blocks of tofu.

    Tofu has absolutely no cholesterol. The fat that tofu has is monounsaturated and polyunsaturated, the “good fat” that are not harmful to blood vessels. It is also high in calcium and is a good source of vitamins and minerals.

    Two substances present in tofu – lecithin and linoleic acid – actually help to break down cholesterol and fat deposits in the organs and blood.

    TEMPEH

    Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. It has a firm texture and a nutty flavour. Tempeh is a complete protein that contains all the essential amino acids. The proteins and isoflavones have many health promoting effects such as bone building, reducing risk of coronary heart disease and some cancers. Tempeh maintains all of the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

    Tempeh is a fermented food made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter). The tempeh fermentation by the Rhizopus mold binds the soybeans into a compact white cake. Tempeh fermentation also produces natural antibiotic agents which are thought to increase the body’s resistance to intestinal infections.

    KALE

    Kale provides more nutritional value for fewer calories than almost any other food around. It boosts the body’s detoxification enzymes, helping to clear potentially carcinogenic substances more quickly. Kale provides an excellent source of Vitamin A – an important vision nutrient; Vitamin C – for antioxidant protection and immune support; Vitamin E – helps slow down loss of mental function; calcium – for healthy bones, and fiber – for colon cancer prevention.

    QUINOA

    Quinoa is a wonder grain, seed of a leafy plant with its’ origin from the Andean civilization. The United Nations classified it as a super crop due to its nutritional value of essential amino acids, iron and vitamins. Rich in omega-3 fatty acids, low in fat, it offers benefits to the heart. It is gluten-free and easy to digest .

    AVOCADO

    Avocado, a native to Central America, is rich in potassium (30% more than banana) that helps regulate blood pressure. It contains ‘oleic acid’ a monounsaturated fat that may help lower cholesterol. It is an excellent source of Vitamin E which promotes skin health and Vitamin B6 which is essential to the central nervous system function.

    ARTICHOKE

    Some of the most powerful polyphenol-type antioxidants are found in artichoke. It is an excellent source of Vitamin C which enhances iron absorption and is vital for a healthy immune system.

    MISO

    Miso is a salty buttery paste produced by fermenting soybeans, mixture of rice or barley with salt and a yeast mold (koji). It is rich in the immune boosting mineral, zinc. It is also high in iron, copper & manganese which are all important in energy production & anti-oxidant defenses.

    SHIITAKE MUSHROOM

    Long a symbol of longevity in Asia for their health promoting properties, Shiitake mushrooms have been used medicinally by the Chinese for over 6000 years. It contains an active compound called lentinan, which helps boost the immune system, promotes anti-cancerous activity and lowers cholesterol.

    EDAMAME BEAN

    Edamame beans are fresh soya beans that are harvested when the plant is still young and green. They are low in fat, calories and contain all the essential amino acids the body doesn’t make on its own. Edamame beans are high in fiber which is known to lower cholesterol and contains isoflavons which is key to lowering the risk of heart disease.



    Vegetarian and Vegan Passion-19732186_1955187971392311_2991632031991249251_n.jpg
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    Hope Starbuck's introduces this in Canada

    The coffeehouse giant's vegan options are no longer limited to just guacamole on a bagel.

    Coffeehouse giant Starbucks launched a new vegan food option at select US locations this week. The new grab-and-go option, Vegan Lentils & Vegetables Protein Bowl with Brown Rice, comes loaded with butternut squash, roasted tomatoes, and sunflower seeds, and is served with a side of lemon-tahini dressing. Availability is currently limited to select locations in San Francisco, San Diego, Los Angeles, New York City, and Washington, DC. “This new bowl is also an excellent source of protein, and has more than one cup of fruits and vegetables, and is certified vegan,” a spokesperson for Starbucks stated in a press release. In March, the international coffeehouse introduced a less exciting vegan option—an organic avocado spread that can be ordered with a vegan bagel to make DIY avocado toast. Shortly thereafter, Starbucks began testing more hearty vegan options (such as Cauliflower Tabouli Salad) through its “Mercato” concept at 100 Chicago locations. On the drinks front, the company introduced almond milk to all of its menus last year, and has since been experimenting with using plant-based milks to create signature drinks—some of which are vegan-friendly, including a four-drink line created to benefit Lady Gaga’s anti-bullying organization, the Born This Way Foundation.
    Sauce: Starbucks Launches Certified Vegan Lunch Option



    Vegetarian and Vegan Passion-summer_2_-_lentils_and_veggies_resized.jpg

    Made with butternut squash, roasted tomatoes, and sunflower seeds, and served with lemon – tahini dressing. With 23 grams of protein, this new bowl is also an excellent source of protein, and has more than one cup of fruits and vegetables, and is certified vegan. The new Vegan Lentils & Vegetables Protein Bowl with Brown Rice replaces the Hearty Veggie & Brown Rice Salad Bowl and will be available year-round at select company-operated Starbucks stores in the U.S., and select licensed store locations in the US.

    Available for $7.45 - $8.45.
    sauce:https://news.starbucks.com/facts/wha...ks-this-summer
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    This is awesome! I'll bet the Dairy Industry is fuming!


    Progress! Canada's New Draft Food Guidelines Favor Plant-Based Protein and Eliminates Dairy As a Food Group


    Last fall, when the Canadian government began consulting the public on its plan to revise national food guidelines, I wrote that the existing food guide had lost all usefulness and credibility because lobbyists and economic concerns, rather than science, had been the driving force behind their structure and content.

    I wrote that we don’t need food categories (other countries have done away with them) but if we retain them we absolutely don’t need a milk category, and the “meat and alternatives” category should instead be “protein” that gives due prominence, given their health advantages, to legumes.

    Frankly, this was pie-in-the-sky. Despite these suggestions being based on sound nutrition science, I wasn’t optimistic that government would escape the long reach of the animal foods industries that have been effective in maintaining undue prominence in dietary guidelines since the 1940s.

    Happily, I was very wrong.

    The Canadian government has issued new draft healthy eating recommendations, which would overhaul the antiquated system of food categories—focusing instead on eating patterns—and emphasize the importance of including a “high proportion of plant-based foods.” The milk category is indeed gone in the draft recommendations, and the powerhouse legume has been elevated above animal foods.

    The draft food guide’s first, foundational recommendation establishes the importance of whole foods and specifies that plant-based foods (such as legumes) are a preferred source of protein. The recommendation is for “regular intake of vegetables, fruit, whole grains and protein-rich foods, especially plant-based sources of protein.”

    The draft guidelines also encourage a shift away from animal foods by advising that people eat foods with unsaturated fat instead of saturated fat (saturated fat is found almost exclusively in animal foods). The recommendation is for the “inclusion of foods that contain mostly unsaturated fat, instead of foods that contain mostly saturated fat.”

    There’s no more dairy food group, a win not only for public health but also cultural inclusivity, given that up to 90 percent of some non-European ethnicities are lactose intolerant. It’s also a huge win for the cows who really don’t want us to kill their babies so we can steal their milk. Instead, the guidelines will sensibly advise people to drink water.

    The draft guidelines acknowledge that our food system is inextricably linked to our environment, contributing to greenhouse gas emissions, soil degradation, decreases in water quality and availability, and wildlife loss. The draft food guide states that “diets higher in plant-based foods and lower in animal-based foods are associated with a lesser environmental impact.” Expanding our conception of health to include environmental considerations makes sense because our short- and long-term mental and physical health are directly related to the health—or not—of our environment.

    The guidelines are based on a comprehensive review of health evidence, considering both quality and source of the information, as well as actual information about Canadians’ eating habits. Industry-commissioned reports were excluded from consideration.

    Still, the draft guidelines are not without concerns. Industry and economic influences linger. For example, in the first guiding principle—after acknowledging up-front the healthfulness of plant-based foods—an unnecessary non-sequitur sentence talks about the nutritive value of animal foods. And it is recommended that people “limit”—rather than “avoid”—saturated fat, even though this unhealthy form of primarily animal fat is linked to a variety of preventable lifestyle diseases.

    Nevertheless, these draft guidelines are a dramatic improvement, putting Canada alongside Brazil as a world leader in taking back our eating recommendations from industry and promoting evidence-based eating patterns to benefit our health and planet.

    This food guide hasn’t been finalized yet, so now is a critical time to participate by saying what you like (and don’t like) about the draft. Industry is already organizing and lobbying, trying to unfairly retain its foothold at the expense of our health. We need our voices to be equally loud.



    Sauce: https://www.riseofthevegan.com/blog/...s-favor-plants
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    Ok, I'm going to give this thing a try. Saw a news story last night that really got me thinking. I think it's the right thing to do. Won't be an easy change...but should be worth it!
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    Nothing wrong with easing in, maybe just start a few days a week and go from there.
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    ^I agree Chazpat. Start with one or 2 meat-free days per week. Keep reading up on plant based diets. really try to stay away from processed foods... it's incredible how much those industries (sneakily) add dairy and meat protein in food

    I was vegetarian for decades... I totally gave up dairy 3 years ago. My hubby eats fish (for the Omega3) once or twice per week but eats plant based the remaining days.
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    Lunch at Mean Bao

    Tofu & veg steam bun sandwich (vegan)

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    awww that face

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    Vegan omega 3 Guide: What vegans need to know about omega 3 fatty acids


    Vegetarian and Vegan Passion-omega3dhaepa.jpg

    Just as there are many kinds of protein, there are likewise numerous forms of fat. Chemistry and nutrition graduate students can spend months studying the functions of these various protein and fat molecules. But simply gaining an understanding of how to meet your body’s needs for protein and fat is relatively straightforward. Just a little reading on these two topics can enable you to avoid some of the most common pitfalls associated with vegan nutrition.

    We’ve saved the protein story for another page. The point of this article is to keep you from coming up short where your omega 3 fats are concerned. There are three omega 3 fats that are relevant to human nutrition: ALA (alpha-linolenic acid); DHA (docosahexaenoic acid); and EPA (eicosapentaenoic acid). We’ll examine here why these fats are so important, and conclude with some recommendations to ensure that your dietary needs for these fats are met. First let’s take a broader look at all dietary fat, so that we can understand omega 3 fats in their proper context.

    Dietary fat comes in three forms: saturated, monounsaturated, and polyunsaturated. Researchers have not found that dietary saturated fat plays any crucial role in nutrition, so there is no minimum intake recommendation. Many health organizations, however, set a maximum intake recommendation for saturated fat, as too much saturated fat is strongly associated with cardiovascular disease. Monounsaturated fat (which is abundant in nuts, avocados, and olive oil) is likewise not essential in the diet, but there is some evidence that there are health benefits associated with its consumption in moderation.

    In contrast to saturated and monounsaturated fats, two different polyunsaturated fats are essential nutrients. That is, if you don’t get sufficient amounts of these two fats, there is clear evidence that your nutritional status will be impaired. The first of these essential polyunsaturated fats is an omega-6 fat, and this is the easy one to get. In fact, it’s so abundant in plant-based foods that vegans never need to worry about getting enough (so long as they’re not following an extreme low-fat diet). The other essential polyunsaturated fat is the omega-3 fatty acid ALA mentioned earlier, which is inconveniently rare in the plant kingdom. While most fat-containing vegan foods contain some ALA, it’s usually present in tiny and grossly inadequate amounts.

    There are some excellent vegan sources of ALA, though. Both chia and flax seeds are loaded with ALA, while hemp seeds, walnuts, walnut oil, and canola oil are decent sources too. Broccoli and many leafy greens likewise contain a high percentage of their fat as ALA, but very little total ALA since these foods contain only tiny amounts of fat in the first place.

    Vegans can easily meet their ALA needs by consuming a little ground chia or ground flax seeds every day. These seeds are so rich in ALA that it’s possible to cover your entire day’s needs with just a tablespoon. With chia it’s desirable to grind the seeds for better absorption by the body, and with flax it’s imperative to do so—flax is essentially indigestible unless the seeds are ground up. It’s wise to grind right before eating, since ground seeds quickly go rancid without refrigeration. A mortar and pestle or a cheap spinning-blade coffee grinder will do the job in seconds. Just don’t use a burr-style coffee grinder, or any grinder that’s not based on a spinning blade, or you’ll ruin your machine!

    Once you’ve ground your chia or flax, it can be consumed in a number of ways. Both chia and flax will vanish into a fruit smoothie, making it the easiest possible way to get your daily dose of ALA—but grind an extra teaspoon since some will inevitably stick to your glass and blender. If you like making oats or other hot cereals for breakfast, you can mix in your chia or flax just before serving. Or you could just take the lazy man’s approach and stir your ground seeds into a glass of soymilk. If you want to get a little fancier, chia lends itself to a delicious vegan pudding.

    Walnuts have somewhat less ALA than flax or chia, but they’re still among the richest vegan sources of this fat. You’ll need to eat about six walnut halves to get the ALA found in a tablespoon of ground flax or chia. It’s probably best to eat raw rather than roasted walnuts, as the fats will be more intact if not exposed to heat. Hemp seeds have a lot less ALA than flax, chia, or walnuts, but they have a terrific nutty flavor and are a delicious salad topping. It’s hard to satisfy your ALA needs entirely through hemp seeds but they’re a welcome secondary source.

    Finally, both canola oil and walnut oil are excellent sources of ALA. You can meet your needs with one tablespoon per day of either of these oils. Choose cold-pressed oils and store them in the refrigerator to keep them fresh. Then use this oil for salad dressings or to lightly sauté vegetables over low heat.

    DHA and EPA
    While the above-mentioned seeds, walnuts, and oils are rich sources of ALA, they don’t contain any DHA or EPA. Although neither DHA nor EPA are considered essential in the diet, they may be important for preventing chronic disease and they are crucial for brain health.

    The reason that DHA and EPA aren’t considered essential nutrients is that the body can convert ALA into these two fatty acids—assuming it’s getting sufficient ALA in the first place. So it’s possible (but not yet certain) that some vegans can fully satisfy their body’s DHA and EPA needs solely by consuming sufficient amounts of ALA-rich vegan foods. The trouble is that people vary dramatically in their ability to convert ALA to DHA and EPA. So the only way to be sure your body is taking in sufficient amounts of these latter two nutrients is to supplement.

    Most DHA/EPA supplements are made from fish oil. But it turns out that fish don’t actually produce DHA and EPA on their own. They get it from algae, either by eating it directly or by eating other marine life that have consumed algae. There are several vegan brands of DHA/EPA that are algae-derived (these brands typically come in vegan capsules, whereas fish-based brands usually come in gelatin capsules.)

    Per milligram of DHA/EPA, algae-based supplements are far more expensive than fish-based supplements. But they’re also much lower on the food chain and therefore less prone to contamination. And of course, no fish are killed to create algae-based supplements and there’s less impact on the oceans too. The fish oil industry has decimated menhaden populations (the tiny species of fish most commonly caught and refined into fish oil.)

    Are Omega 3 Deficiencies Possible?
    Whether through flax, chia, walnuts, canola oil alone or through some combination of these foods, it’s easy to get plenty of ALAs. But unless you make a point of eating these foods daily, it’s likewise easy to fall far short of your optimal intake. It’s reasonable to suspect that a great many vegans are ingesting virtually no omega 3 fats on a daily basis.

    What are the risks of inadequate ALA consumption? Although outright deficiency is rare, getting too little of this nutrient can impact skin health and immunity. Insufficient ALA intake may also reduce growth rates in children. So there’s really no uncertainty where ALA is concerned: if you want optimal health, then you must consume your daily tablespoon of ground chia or flax, or another ALA-rich food in sufficient quantity to provide a comparable dose.

    What about DHA and EPA deficiency risks? Here, it’s still unclear whether supplements are absolutely necessary. That said, there is good reason to believe that it’s worthwhile to take them. By weight, the human brain is about 60 percent fat, and this fat contains a significant amount of omega 3 fatty acids in the form of DHA.

    Whether you’re taking ALA alone (from flax or chia), or taking it along with an EPA/DHA supplement, you’ll likely derive some secondary benefits from consuming these nutrients. In particular, all of these omega-3 fats have anti-inflammatory properties that are potentially protective of heart and circulatory system health.

    Recommendations
    This article covered a lot of ground, but the take home points couldn’t be simpler. Since ALA can convert to DHA and EPA, but DHA and EPA supplements won’t revert back to ALA, everybody should be consuming a rich source of ALA every day.

    To cover your needs, take at least a tablespoon of the either ground chia or ground flax daily (or another source containing an equivalent quantity of ALA). The benefits are potentially enormous and the cost is practically nothing. A tablespoon of chia or flax costs just pennies. In fact the glass of soy milk you might stir your chia into costs at least five times more than the seeds themselves.

    You can buy chia or flax seeds at any natural foods store, but Amazon.com probably handily beats them on price.

    You’re probably not throwing your money away by also taking a vegan DHA/EPA supplement. Since it’s possible that your body is doing a poor job of converting your dietary ALA to DHA and EPA, a supplement can go a long way towards ensuring your needs are covered. Right now we don’t have a detailed understanding of the optimal DHA and EPA dose from supplements, and this lack of understanding is aggravated by the fact that the ideal dose varies significantly from one person to the next. In the meantime, if you can afford it, taking at least a few hundred daily milligrams of EPA/DHA is prudent, and the payoffs may include improved brain function and reduced risk of depression, age-related neurodegenerative disease, and psychiatric disorders. A typical vegan supplement delivers about 200 mg DHA and 100 mg EPA per capsule. If you’re going to supplement, it makes sense to take at least that much, and perhaps double that amount if you can easily afford the cost.

    The bad news here is that vegan DHA/EPA capsules are by far the most expensive supplement that vegans commonly take. While a day’s worth of B12 can cost less than a penny, and your day’s chia seeds only a few cents, two DHA/EPA capsules can set you back about 50 cents. It’s a drag that vegan DHA/EPA supplements aren’t cheap, and that there is still no conclusive proof that we need them. But it would be a bigger drag to go decades without taking the stuff and then find out that the protective effects against neurodegenerative decline were indeed compelling. Right now there is at least a reasonable possibility that this may turn out to be the case.

    On Amazon.com, the top vegan DHA/EPA brands go in and out of stock, and prices vary over time, but two excellent products are Deva Omega 3 DHA-EPA Softgels and Nested Naturals Vegan Omega 3.

    It’s a good time to be alive. Barely a hundred years ago dentistry mainly involved pliers. Twenty years ago only cutting-edge nutrition experts knew much about ALA, DHA, and EPA. We still only know a fraction of what we will ultimately learn about these fats, but there is already ample reason to make sure that you are not coming up short.

    Sauce: Vegan Omega 3 Guide: ALA, DHA, & EPA Fats
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    Happy Hump Day

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    Thought y'all might like to see a few pix of my garden.

    Though we have over an acre, a lot of it is woods and we have a good number of big oaks so not so many sunny spots. One of the sunniest is right in front of the house. I installed trellis but I knew the veggies would outgrow them so I tied some twine from the trellises to the rail on the upper balcony. Left side is some kind of Chinese squash and right side is cucumbers. Both sides also have Chinese Yard-Long beans. On the right, there are okra, a tomato and a green pepper. Went out on the balcony this evening and picked a cucumber and noticed a squash about eight inches long. Already had one squash and a ton of cukes, a little okra and a few green peppers.

    Vegetarian and Vegan Passion-vertical_garden.png

    This is in the backyard, doesn't get as much sun. I set up a string net for the beans to climb, though it is only about 6 feet high. We've grown Green Yard Long beans before and we thought some of these were green but so far we've only gotten red beans. They are about 16" long when picked, the greens were a little longer. That's four beans in the center of the photo, makes them look longer than they are. Got a couple of tomatoes back here but the !@#$% squirrels keep picking them when they are still green. I watered after I took this, we've had a lot of rainy days this summer but not the last few with temps around 90.

    Vegetarian and Vegan Passion-beans_in_back.jpg
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  39. #1239
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    ^I dig your garden
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    Perfect!

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    ^ You may want to ask NDD if those are safe to eat!

    We actually just had a discussion on GMO in the botany thread.
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    Quote Originally Posted by cyclelicious View Post
    Perfect!

    Click image for larger version. 

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    Does it really matter if the pit is there or not? It'll never be ripe enough to eat, and when it finally is; you've missed your window, and it has gone bad.

  43. #1243
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    ^ the idea of a pitless avocado is appealing. We had a chat a little while ago about people getting injured from slicing avocado

    As for the massive blueberries...we're heading up to northern Ontario in a couple of weeks and I can't wait to have real wild blueberries again. The blueberry bushes grow along the trails!
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    We had a good lunch yesterday, during our walk. Sri Lankan veg combo lentils, green beans and okra on basmanti rice. It was spicy but very good. The flavours were a little different than other vegan Indian foods.


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  45. #1245
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    i don't want to sound like a d!ck, but probably will. if someone beats cancer why would you put gmo's into your body?

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    Quote Originally Posted by fishwrinkle View Post
    i don't want to sound like a d!ck, but probably will. if someone beats cancer why would you put gmo's into your body?
    It is preety hard to avoid now days. However the most GMOs consumed in North America are by livestock that is then slaughtered for their meat. Guess who then gets it.

  47. #1247
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    huckleberry hound is right!


    Science has been messing with your food since the dawn of agriculture, because just by putting it on a farm, we change the way it grows. The only difference now is that we're testing that stuff out in a lab instead of just sticking food in someone's mouth and making a note if they immediately puke out a lung or something.

    Around 70 % (It's probably closer to 80 % since this article was published) of processed foods in the U.S. contain genetically modified ingredients. https://www.scientificamerican.com/a...re-a-bad-idea/

    Long before Darwin and Wallace, farmers and breeders were using the idea of selection to cause major changes in the features of their plants and animals over the course of decades. Farmers and breeders allowed only the plants and animals with desirable characteristics to reproduce, causing the evolution of farm stock. This process is called artificial selection because people (instead of nature) select which organisms get to reproduce.

    As shown below, farmers have cultivated numerous popular crops from the wild mustard, by artificially selecting for certain attributes.

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    sauce: http://evolution.berkeley.edu/evolibrary/article/evo_30


    Obviously, we should keep an eye on what goes into making our food, because we put it in our bodies. And we absolutely shouldn't just default to trusting major corporations, like Monsanto because they're gigantic currency monsters. But GMOs are the way we're going to feed the future, so let's maybe get the facts straight ie what are the causes of cancer. You should not be getting your cancer data from Jenny McCarthy.
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  48. #1248
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    Imo gmo is gene splicing and i understand selective breeding could be considered gmo, but not in my eyes. Making a plant to be able to survive in pesticides/herbicides while eveything else dies is not due to selective breeding, thats just satan working in a lab slicing and splicing. I too cross breed, back cross and everything in between for traits i want in my mmj. Ive even been sucessful in grafting four strains to one plant. Ive been vegan for 8 yrs now and it absolutley disgusts me what factory farmers(produce and livestock) do. I buy 100% of my food from 2 co-op's only. It also makes me sick how we spend more on good food than my mortgage. Wasnt trying to single you out either, sorry if you felt that way.

  49. #1249
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    ^ no problem I see your point too. As well as your passion.

    We all want safe food and good health as well as protecting our environment
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  50. #1250
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    happy veggie hump day

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  51. #1251
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    The article can also apply to mtb and plant based diets

    4 Dietary Essentials for the Vegetarian Runner | RunnerClick
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    potato salad gone bad

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  53. #1253
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    Gary Larson is unquestionably one of my favorites. He could be thread on it's own.

    Thanks!
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    I hear you we are veg but lately been eating meat because of random things going on. I want to get more consistent for sure.

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    Quote Originally Posted by Foily View Post
    I hear you we are veg but lately been eating meat because of random things going on. I want to get more consistent for sure.
    Remember it's progress not perfection.
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    Opening Day of Zucchini Season. Although most of us use a smaller shotgun and a Burmese cat.Name:  squash.jpg
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    Huckleberry, Thanks I need to remind myself of that more often!

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    Quote Originally Posted by cyclelicious View Post
    ^ no problem I see your point too. As well as your passion.

    We all want safe food and good health as well as protecting our environment
    Hey Cycle, you seem to have wonderful idea an the post of the the food you eat looks mouth watering!! Can you recommend a good breakfast for a veg/vegan. I typically eat Trader Joe's O's in the morning with fruit on top. I am however, trying to not eat as much processed food if possible. Any ideas? Or anyone else want to chime in? Thanks!

  59. #1259
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    Quote Originally Posted by Foily View Post
    Hey Cycle, you seem to have wonderful idea an the post of the the food you eat looks mouth watering!! Can you recommend a good breakfast for a veg/vegan. I typically eat Trader Joe's O's in the morning with fruit on top. I am however, trying to not eat as much processed food if possible. Any ideas? Or anyone else want to chime in? Thanks!
    Do you eat eggs and/or cheese?

    I like breakfast tacos (with or without eggs). I just saute some onion in some oil with a bit of garlic and spices, add in some peppers, some greenery, and some black beans. Top with a bit of hot sauce and some nooch, and throw it on some corn tortillas. A bit of cotija on top with some guac or avocado is great too.

  60. #1260
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    Quote Originally Posted by dubthang View Post
    Do you eat eggs and/or cheese?

    I like breakfast tacos (with or without eggs). I just saute some onion in some oil with a bit of garlic and spices, add in some peppers, some greenery, and some black beans. Top with a bit of hot sauce and some nooch, and throw it on some corn tortillas. A bit of cotija on top with some guac or avocado is great too.
    That sounds so good, I go back and forth with cheese and eggs. I only really like cheese on pizza not on it's own. I enjoy eggs however, I typically only like the organic kind (not to sound snobby).
    I appreciate your feedback. I think a breakfast taco sounds great even right now!

  61. #1261
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    I've been wanting to try "overnight oats" and came upstairs to find my daughter was making some for tomorrow. It's just oatmeal soaked in yogurt* overnight, then fruit and nuts added in the morning. Avocado toast is the trendy thing, but don't let that stop you from trying it. I also saw using sliced sweet potatoes as the "toast", I think it required running them through the toaster a couple of times to get them cooked.

    Cyclelicious posts a ton of recipes in the Vegetarian / Vegan / Raw recipes & chat thread. In fact, the first post is a breakfast.

    *a lot of yogurt isn't vegetarian, they tend to include gelatin, which is made from horse hooves or bones, can't remember which. Greek yogurts usually do not have this.
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    No hipster here, but ive been eating avo toast for years. I like a good sprout bread. smash 1/2 avo on a slice, load up with thin red onion, capers, lemon juice, fresh ground pepper/salt and some cayenne pepper too. Now if that dont make you cream your jeans then you firing blanks.

    Real Yogurt is always vegetarian even if it has gelatin due to fact its made from milk. Never vegan though even w/o gelatin

  63. #1263
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    Quote Originally Posted by fishwrinkle View Post

    Real Yogurt is always vegetarian even if it has gelatin due to fact its made from milk. Never vegan though even w/o gelatin
    Not quite following your logic there, so cream of chicken soup is vegetarian due to the fact it is made from milk? You can get vegan yogurts made with soymilk but maybe those aren't "real", not sure how the live cultures work.
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  64. #1264
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    no, it has meat in it.

    vegetarians eat veggies and animal proteins in the form of dairy or eggs and some go as far as saying fish is ok too. basically vegetarians won't eat mammal flesh

    vegans eat absolutely nothing but 100% veg

    so real yogurt is made from milk or some variation of it, meaning it's accepted by vegetarians.

  65. #1265
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    Quote Originally Posted by fishwrinkle View Post
    no, it has meat in it.

    vegetarians eat veggies and animal proteins in the form of dairy or eggs and some go as far as saying fish is ok too. basically vegetarians won't eat mammal flesh

    vegans eat absolutely nothing but 100% veg

    so real yogurt is made from milk or some variation of it, meaning it's accepted by vegetarians.
    I think the point was that you said, "...even if it has gelatin in it..." Gelatin is not vegetarian.

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    Well, I consider gelatin to be non-vegetarian myself, though I guess it isn't actually meat. I'm a pescatarian.
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  67. #1267
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    So how is dairy considered vegetarian, but hooves and tendons are not? They're not meat but still all animal proteins. Dont matter to me @ all cuz i stay away from all animal protein

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    Quote Originally Posted by fishwrinkle View Post
    So how is dairy considered vegetarian, but hooves and tendons are not? They're not meat but still all animal proteins. Dont matter to me @ all cuz i stay away from all animal protein
    Welcome to the confusing world of vegetarianism. If you ask me a vegetarian should only eat plants because of the root word vegetable. But no!!! They eat fish, dairy, eggs and some even eat chicken. It has become so confusing that they had to make up a new word to lable someone who only eats plants- vegan. Saying you are vegetarian but you these other things is illogical to me but we all know logic left our society years ago.
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    Quote Originally Posted by fishwrinkle View Post
    So how is dairy considered vegetarian, but hooves and tendons are not? They're not meat but still all animal proteins. Dont matter to me @ all cuz i stay away from all animal protein
    I would guess because the animal does not have to be killed to get it's milk or eggs but it would be killed for the hooves and tendons.
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    Quote Originally Posted by huckleberry hound View Post
    Welcome to the confusing world of vegetarianism. If you ask me a vegetarian should only eat plants because of the root word vegetable. But no!!! They eat fish, dairy, eggs and some even eat chicken. It has become so confusing that they had to make up a new word to lable someone who only eats plants- vegan. Saying you are vegetarian but you these other things is illogical to me but we all know logic left our society years ago.
    I may occasionally claim to be a vegetarian for simplicity, a lot of people don't know what a pescatarian is. But I usually explain that I am a pescatarian and often correct people who refer to me as a vegetarian.
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    happy hump day!


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  72. #1272
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    Quote Originally Posted by chazpat View Post
    I would guess because the animal does not have to be killed to get it's milk or eggs but it would be killed for the hooves and tendons.
    Yeah i guess, but theyre not killing animals for just hooves and tendons. The animals are dead already for meat processing. No more beating a dead horse

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    Throwback Thursday

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  74. #1274
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    Quote Originally Posted by cyclelicious View Post
    happy hump day!


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    For real. You can have nectarines instead, if you don't like peach fuzz
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    Yum!
    Attached Thumbnails Attached Thumbnails Vegetarian and Vegan Passion-vegan-diet.jpeg  


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    Today in the market... rambutan... but do not taste

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    https://en.wikipedia.org/wiki/Rambutan
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  78. #1278
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    Quote Originally Posted by cyclelicious View Post
    Today in the market... rambutan... but do not taste

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    https://en.wikipedia.org/wiki/Rambutan
    I'm shocked. Usually you avoid such tasteless posts.
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    ^ Ha!

    Our Caturday lunch: Bao tofu and enoki mushroom (with carrot, red cabbage, sesame, satay sauce) and cold noodle salad
    Chris also had shrimp dumplings

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    Funday lunch: tofu club sandwich marinated and grilled tofu, bean‘n’buckwheat bacon, sliced tomato, romaine lettuce and sriracha mayo on house-made bread
    my salad: mixed greens, shredded carrots, cherry tomatoes, sweet potato, apple-sweetened dried cranberries, and mixed
    seeds and tofu


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    5 Healthiest Cooking Oils for Vegan Diets


    1. Avocado oil
    You might be discouraged by the pricing of avocado oil, but you also need to remember that health perks are worth the few extra dollars. Luckily, there are different sizes of avocado oil bottles that are available for affordable prices. One of the properties of avocado oil that makes it ideal for vegan dishes is its high smoke-point. Furthermore, avocado oil allows you to prepare vegetables, make salad dressings, bake, and, most importantly, you will get a vitamin E supplementation, which comes as an antioxidant.

    2. Coconut oil
    Coconut oil is a popular oil choice that’s preferred by many people, especially those who stick to a vegan diet. One of the properties that makes coconut oil good is the fact that it contains saturated fatty acid, which is responsible for enhancing its stability to heat. The oil is also a perfect immunity-boosting solution, and for those who don’t want to keep oils in the refrigerator, this is a good choice because coconut oil is not affected by oxidation.

    3. Light olive oil
    Olive oil is a unique oil for a vegan diet because it is among few that are extracted by a fruit. The oil contains a large amount of healthy and flavorful compounds that include volatile aromatic elements such as esters and terpenes; pigments such as chlorophyll; and several antioxidants, including phenolic compounds and carotenoids. The process of making olive oil includes taking almost-ripe olives and grinding them to form a paste, which is then allowed to stay untouched for the oil to squeeze out. The first extraction is what is referred to as “extra virgin oil.” Similar to many healthy oils for vegan meals, olive oil contains a high amount of monounsaturated fats and a low amount of saturated and polyunsaturated fats, making it a stable choice for a vegan diet.

    4. Rice-bran oil
    Rice bran is extracted from the germ (or husk) of rice and can be extracted using solvent extraction or pressing done in an expeller. After extraction, the oil is ready for use, as there is no need for refining because at this stage it is considered refined and ready for use. Some of the benefits of bran oil include a high smoke point, which is beneficial when you are using it in high-heat applications such as frying. Health reports have also confirmed that the fat profile of bran is optimal, making it a healthy choice. Additionally, rice-bran oil contains chemicals such as tocotrienols, which are believed to possess antioxidant properties.

    5. Canola oil
    Canola oil was first developed in 1970s after it was discovered from a plant that belongs to the mustard family (referred to as the “mustard rape”). The plant underwent selective breeding to help improve the quality of the oil, and today it is among the most preferred oils for vegan dishes. Some of the unique features of the oil include a high composition of monounsaturated fats, a low percentage of saturated fats, and the fact that it contains a neutral flavor thanks to low amounts of erucic acid. Even when unrefined, canola oil exhibits a high smoking point, which makes it an ideal choice for meals that require heating to high temperatures. Canola oil also contains a large proportion of omega-3 fatty acids, which are good for the health of the consumer.




    sauce: 5 Healthiest Cooking Oils for Vegan Diets
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    VEGETARIAN NUTRITION FOR STRENGTH TRAINING

    Is it possible to be a strength athlete who doesn’t eat meat?

    Lifting heavy things seems to go hand-in-hand with chowing down on hefty amounts of steak (or chicken breast, if you’ve got to make weight). But there’s no law saying “If Thou Liftest Weights, Thou Must Eat Meat”.

    So let’s explore the realities of being a vegetarian strength athlete. Including the answer to that annoying question: “but where do you get your protein from?”

    What do strength athletes need from their diets?

    Strength athletes benefit from a varied diet with a range of protein sources, to ensure complete protein intake across the day or week. Protein is made of 22 amino acids, some of them essential (we must get them from our foods or supplements) and some non-essential. Animal protein is a complete protein (it contains the full spectrum of amino acids) whereas plant-source protein is incomplete. This means that vegetarians will have to combine their protein sources with a bit of extra planning to get all the amino acids they need to support muscle building and strength training. Macronutrients are important, but so are micronutrients and fiber, and a well-designed healthy vegetarian diet will give you plenty of those!

    Does a vegetarian diet limit strength or mass building?

    There is no evidence to suggest that removing meat from a person’s diet directly affects muscle gain, muscle retention, strength or power. Anecdotally, vegetarians report having a more varied diet than some meat eaters, as they have to seek variety out of necessity. Vegetarian diets can be cheaper to maintain than a meat-heavy diet. And vegetarian eating could easily contain higher levels of fibre and micronutrients than a diet containing plenty of meat. It’s important that vegetarians take in complete proteins, and this can be more challenging without meat sources.

    How to design a vegetarian diet

    Getting enough protein as a vegetarian is not difficult, but does take some extra planning because not all vegetarian sources of protein are complete. Eat a wide variety of foods, combine protein sources, get to enjoy home cooking, and you will easily be able to design a tasty and healthy vegetarian diet.

    Vegetarian sources of protein

    Eggs (whole and whites) – whole eggs are a complete protein source)

    Beans and pulses

    Split peas and lentils

    Nut butters

    Nuts and seeds

    Protein powders (whey, pea, brown rice, hemp)

    Quinoa, cous cous and wild rice

    Greek yoghurt, cottage cheese, and other high-protein dairy products

    Silken tofu

    Quorn (mycoprotein) and other vegetarian food products

    Don’t forget that there is trace protein in grains, mushrooms, vegetables and leafy greens, too. Using a tracking app will help you get familiar with how much protein is in various vegetarian sources, and help you hit your protein macros for the day.

    How to deal with stigma of being a non-meat-eating athlete

    As a strength athlete who doesn’t eat meat, you might encounter unwanted comments and opinions about your dietary choices. We’ve heard from vegetarian athletes who have been told they’re not doing everything they can to be their best. Or others who have been told they’ll never meet their potential without meat in their diets. You might be told that you could do so much better at sport if only you’d eat meat. Take heart from the many examples of successful athletes across various sports who thrive on a meat-free diet (often well into their Masters years). It might help to remember that food prep as a vegetarian means seeking out more variety, so you are more likely to pack micronutrients and fiber into your daily diet.
    sauce Vegetarian Nutrition For Strength Training - Lift Big Eat Big


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    Wild blueberries (from our recent trip to northern Ontario)


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    Benefits of eating blueberries

    Just one cup of blueberries per day could be the key to reducing blood pressure and arterial stiffness, both of which are associated with cardiovascular disease.

    "Our findings suggest that regular consumption of blueberries could potentially delay the progression of prehypertension to hypertension, therefore reducing cardiovascular disease risk," said Sarah A. Johnson, assistant director of the Center for Advancing Exercise and Nutrition Research on Aging and postdoctoral fellow in the Department of Nutrition, Food and Exercise Sciences at Florida State University.

    "Once women go through menopause, this puts them at an even greater risk for it. Our findings suggest that the addition of a single food, blueberries, to the diet may mitigate the negative cardiovascular effects that often occur as a result of menopause."

    Over an eight-week period, 48 postmenopausal women with pre- and stage-1 hypertension were randomly assigned to receive either 22 grams of freeze-dried blueberry powder - the equivalent to one cup of fresh blueberries - or 22 grams of a placebo powder.

    At the beginning of the study, the team took participants' blood pressure and measured their arterial stiffness and select blood biomarkers.

    At the end of the eight weeks, participants receiving the blueberry powder on average had a 7 mmHg decrease in systolic blood pressure, which is the top number in the blood pressure reading that measures the pressure in the arteries when the heart beats.
    Sauce: Blueberries found toÂ*reduce blood pressure and arterial stiffness - BIPH
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    Friday funnies

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    Happy Caturday

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    Vegetarian and Vegan Passion-20638880_305243763272875_4623970613356232705_n.jpg
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  87. #1287
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    Potato passion (Happy Hump day )

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    The Truth About Soy.

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    Soy is one of the most researched foods on earth, so firstly let’s take look at some of the commonly believed “facts” about soy and compare this with the research…

    #1 “Does Soy Contain Estrogen?”

    No - none. Soya contains zero estrogen. (Side note: cow’s milk actually contains plenty of actual mammalian estrogen.[1])

    Soya does contain phytoestrogens (plant hormones - not human hormones). Phytoestrogens in the human body are relatively weak and can actually bring benefits, such as a lowered risk of cancer, by 'blocking' actual estrogen.[2]

    There is no evidence for soy disrupting sexual development in humans.

    Although soya beans are amongst the richest sources of phytoestrogens, it’s worth noting that phytoestrogens are not only found in soya beans. Other beans, such as coffee beans, also contain phytoestrogens.

    And phytoestrogens are found in many other foods as well, such as: apples, oats, sesame seeds, flaxseed, lentils, rice, carrots, mint, ginseng, beer, and pomegranates. Even if you completely avoid eating soy, you’re very likely still consuming phytoestrogens - but that’s not a problem.

    (N.B. Isoflavones are phytoestrogens and powerful antioxidants. Antioxidants help remove free radicals before they can cause gene mutations potentially leading to cancer. Legumes, particularly soy beans, are the richest sources of isoflavones.)

    Many people seem to think consuming phytoestrogens is “bad” but this certainly isn’t the case. The isoflavones contained in soy are actually powerful antioxidants (particularly genistein) and research has shown that they have very positive effects in protecting against cancers and other diseases.[3]

    #2 "Will Soy Affect My Fertility?"

    The 2003 Department of Health's committee on toxicity report acknowledged that there was no evidence that people who regularly eat high quantities of soya, such as the Chinese and Japanese, have altered sexual development or impaired fertility. It should be remembered that China is the world's most populous nation, with over 1.3 billion citizens, and who have been consuming soya for over 3,000 years.

    For women, a large-scale study at a Boston fertility center showed female consumption of soy improved birth rates for couples undergoing fertility treatment.[4]

    And for men, soy intake had no negative impact on fertility. A study at Harvard University found men's soy intake was unrelated to the clinical outcomes on fertility. [5]

    A 2010 meta-analysis (meta-analysis is a review of the results from many independent scientific studies) of fifteen placebo-controlled studies said that "neither soy foods nor isoflavone supplements alter the measures of bioavailable testosterone concentrations in men.”[6]. Furthermore, isoflavone supplementation has no effect on sperm concentration, count or motility, and it leads to no observable changes in testicular or ejaculate volume.

    So men's testosterone is not affected by consuming soy products.

    #3 "If men consume soy do they develop 'man boobs' (gynecomastia)"?
    There's a single case study[7] (scientifically weak) which reported a 60-year-old man developing breasts, as well as sexual dysfunction, after self-reporting consumption three quarts (metric: almost 3 liters) of soy milk daily for six months. His symptoms went away after discontinuation of the soy intake. We don't know the man's history or any underlying medical complications, and this hasn't been able to be reproduced.

    Extreme case studies aside, soy intake appears to be perfectly safe at normal to moderately high levels, even those above the relatively high consumption level of Asian men. Problems may arise when soy is consumed at levels 10x times the norm for several months at a time.

    Many people claim that soy consumption will alter sex hormones in men. In several studies examining soy protein or isoflavone supplementation, men did not have significant changes in testosterone, free testosterone, estrogen, sex hormone binding globulin protein, or semen quality.[8]

    However if gynecomastia is a particular concern and you aren’t already consuming a plant-based diet please note:

    “Cow milk is a source of estrogen in the diet and can constitute as much as 80% of your dietary intake of estrogen, reports Estrogen Dominance Guide. Cows give milk while they are pregnant and nursing, so their estrogen levels are significantly higher. Dairy livestock are also regularly given doses of hormones to increase their growth and milk production. That’s why conventionally raised meats and dairy can contribute to gynecomastia.”
    Also, Americans currently spend over $1 billion a year on breast augmentation, so if soy was any good at making breasts larger we'd probably know about it...

    #4 "What about soy and cancer?"

    The overall research largely points to soy having positive effects on preventing or slowing down cancer growth.

    Breast cancer
    Studies have shown that regular consumption of soy foods can actually be protective against breast cancer.

    Studies show that women who regularly include soy products are less likely to develop breast cancer, compared with other women. In January 2008, researchers at the University of Southern California found that women averaging one cup of soymilk or about one-half cup of tofu daily have about 30 percent less risk of developing breast cancer, compared with women who have little or no soy products in their diets. [9] However, to be effective, the soy consumption may have to occur early in life, as breast tissue is forming during adolescence.

    For instance, the traditional Japanese diet has 25-50 mg isoflavones (phytoestrogens) per day in 2-3 servings of soy and may be protective. In nearly 10,000 breast cancer survivors, those who ate more soy after diagnosis had a significant 25% reduction in recurrence at 7.4 years post diagnosis.[10]

    Another study on breast cancer survivors showed over a median of 7.3 years as isoflavone intake increased risk of death decreased, with women at the consuming the highest level of isoflavones having a significant 54% reduction in risk of death.[11]

    Prostate cancer
    A Chinese study[12] found that those who consumed soy had the lowest likelihood of developing prostate cancer, and, even more, soy greatly reduced the risk of the cancer metastasizing, or spreading throughout the body.

    Researchers at The Ohio State University found similar results, and found that soy intake led to an improved early immune system response to development of cancer cells.[13]

    Ovarian cancer
    Several epidemiological studies show that intake of isoflavones is linked with reduced risk of ovarian cancer. The Japan Collaborative Cohort Study, consisting of 64,327 women, found that the intake of tofu may have preventive action against ovarian cancer [14].

    A study with American women also found that the group of women with highest isoflavones intake showed lower risk of ovarian cancer [15].

    A meta-analysis found that women with highest soy intake showed a 48% lower risk of ovarian cancer than women with the lowest intake. [16]

    #5 "But what if I'm allergic to soy?"

    Although it’s very rare some people do have a genuine soy allergy and can go into anaphylactic shock if they ingest soy.

    However soy allergies within the general population are probably not higher than 0.2% and could be as low as 0.1% (290-580,000 individuals) among the U.S. population.[17]

    In contrast around 1.9% of the population have a crustacean (shell fish) allergy and 0.6% of the population have a peanut allergy.[18]

    #6 "I don't eat soy because it's genetically modified."

    Whilst GMO soy hasn’t been shown to have any negative health consequences in and of itself we can understand people’s concern with not wanting to include GMO foods in their diet. Non-GMO organic soy is available of course, although it’s a bit harder to obtain in some parts of the world.

    On his website nutritionfacts.org Dr. Gregor writes:

    Soy is one of the largest crops in America, and has been subsidized to make cheap animal feed. Most of the soy grown is GMO, but, so far, there is limited data suggesting eating GMO soy is harmful to human health.

    Research on human placental tissue, though, does suggest pesticides on GMO soy may have toxic effects, and GMO soybeans are known to have more pesticide residues than conventional and organic soybeans.”[19]
    According to Grist.org:

    “As of 2004, 85 percent of the U.S. soy crop was genetically modified, accounting for some 63.6 million acres of soybeans. Statistics for 2003 indicate that at least 55 percent of soy worldwide is now genetically modified.”
    For those who aren't on a plant-based diet (vegan diet) and are concerned about consuming genetically engineered foods, it would be worth giving some thought to the fact that when these GM soybeans are fed to animals, they end up in the animals’ flesh, eggs and milk. And once the beans are eaten by animals, there is no way to test the meat for the presence of the GMOs.

    According to Kommunikationsagentur für Wissenschaft & Innovation | genius

    “Despite methods that are becoming more and more sensitive, tests have not yet been able to establish a difference in the meat, milk, or eggs of animals depending on the type of feed they are fed. It is impossible to tell if an animal was fed GM soy just by looking at the resulting meat, dairy, or egg products.”

    #6 "Okay, but what about the environmental Impact?"
    We agree that conversion of vast amounts of forest to soy plantations in the Amazon is particularly worrying. Deforestation related to soy production in Brazil is responsible for 29% of the country’s greenhouse gas emissions.

    Worldwide, the size of land that is devoted to soy cultivation reaches an area the size of Germany, Belgium, France and the Netherlands, combined!

    However only 6% of the worldwide soy grown is actually consumed by humans.

    Around 80% of the soy grown fed to farmed animals such as chickens, cows, and pigs with the rest being used to create soybean oil.

    And that 6% isn’t being consumed just by vegetarians and vegans. It’s mostly being consumed in China, but closer to home soy is everywhere in our food supply.

    In The Dark Side of Soy by Mary Vance, she points out soy is in cereals and health-promoting foods and hidden in processed foods. Even if you read every label and avoid cardboard boxes, you are likely to find soy in your supplements and vitamins (look out for vitamin E derived from soy oil), in foods such as canned tuna, soups, sauces, breads, meats (injected under poultry skin), and chocolate, and in pet food and body-care products.

    According to Vance, the reason for the ubiquitous presence of soy is simple:

    “These days the industry has discovered ways to use every part of the bean for profit. Soy oil has become the base for most vegetable oils; soy lecithin, the waste product left over after the soybean is processed, is used as an emulsifier; soy flour appears in baked and packaged goods; different forms of processed soy protein are added to everything from animal feed to muscle-building protein powders.”
    So since (by far) the main use of soy is for animal feed, the logical way to help stop soy-related deforestation is to just stop eating meat.

    WWF Germany conducted a report that found that if every citizen of Germany were to lower their consumption of meat, only just enough to meet the country’s dietary guidelines, they would be able to save 1.8 million acres of agricultural land (825,000 hectares of which are specifically in South America).

    Additionally, if less people ate meat, more of the crops grown to feed livestock could be redirected to feed people. In fact, if everyone in America were to remove meat from their diet, there would be enough extra grain grown to feed 1.4 billion people!

    While an alarming percentage of soybeans are genetically modified, the claim that “all soy is GMO” is one of the great soy myths. Of the soy directly consumed by humans, non-GMO soy foods such as tofu, tempeh and soy milk are widely available, and they are clearly labeled non-GMO.

    #7 "Do you need to eat soy if you’re a vegan?"

    No - definitely not. It’s easy to be a healthy vegan without consuming any soy at all. There are many people who a eat a completely plant-based diet without any soy, as there are so many other delicious foods to enjoy.

    #8 "What about soya milk compared to cow milk?"

    As we stated earlier, cow milk is a the main source of estrogen in the average diet and can constitute as much as 80% of your dietary intake of estrogen, reports Estrogen Dominance Guide. As cow's milk is taken while the cow is pregnant and nursing, their estrogen levels are significantly higher. Dairy livestock are also regularly given doses of hormones to increase their growth and milk production.

    And as stated earlier, soymilk contains zero estrogen, but has twice the antioxidant content than that of cow’s milk.

    The estrogen in cow milk is thought to promote cancer growth, whilst the antioxidant effect of the phytoestrogens in soy milk is thought to protect against cancers.

    Soy milk usually contains roughly the same amount of protein as cow milk but contains 60% less saturated fat than cow milk (1% fat cow milk was used for this comparison). Soy milk usually contains a little less calcium, but triple the amount of magnesium, which is also a vital mineral for maintaining bone health, and one that is currently being underconsumed by many Americans according to the latest 2015 dietary guidelines released by the USDA.[20]

    Many people are lactose intolerant and have real issues digesting dairy products. Far fewer people have issues digesting soy and soy products.

    #9 "But don't we need cow milk for healthy bones?"

    No, the latest research suggests soy milk is actually much better for bone health.

    Osteoperosis (weak/brittle bones) is much more prevalent in countries with the highest consumption of cow milk, and lowest in countries with highest consumption of soy products.

    The isoflavones in soy are thought to inhibit the breakdown of bones. Daidzein, an isoflavone found in soy, is actually used to create the drug ipriflavone, which is used throughout Europe and Asia to treat osteoporosis.[21]

    A study completed by Erdman in the early 1990's inspired the many studies that followed to investigate the possible benefits of soy on bone health. Erdman's study focused on post-menopausal women who consumed 40g of isolated soy protein daily for 6 months. Erdman found that these women had significantly increased bone mineral density as compared to the controls.

    A study published in 2003 by the Oklahoma State University showed that soy protein was more effective in bone formation and retention of calcium inside the body (excreting less calcium in urine) compared to milk protein. In addition, researchers also found that the benefits of soy on bone health were more pronounced in postmenopausal women who were not on hormone replacement therapy.[22]

    #10 "So where are all these anti-soya myths coming from?!"

    Well, most anti-soya stories can be traced back to one single group in the US called the Weston A Price Foundation (WAPF).

    Soy myths and hysteria and the WAPF are inseparable. Much of the fear-mongering around soy is a direct result of misinformation disseminated by the WAPF’s relentless anti-soy campaigns.

    The WAPF, registered as a nonprofit organization, is a multimillion dollar operation that lobbies for raw milk and grass-fed beef. Its members (often farmers) make financial contributions and in turn benefit from WAPF promotion. One of the WAPF’s ongoing strategies for promoting animal farming interests is a concerted effort to discredit veganism in general, and soy in particular. Soyfoods sales have climbed from $500 million in 1992 to $5.2 billion in 2011. The soy industry is expanding exponentially, thus posing a potential threat to the products the WAPF are trying to peddle. In response, the Weston Price Foundation actively publishes articles which propagate the supposed dangers of soy consumption, citing clinical and medical journals in an attempt to appear credible.[23]

    The WAPF claims to be dedicated to promoting “good nutrition” by restoring nutrient-dense animal products to the diet – particularly unpasteurised "raw" whole milk. It claims that saturated animal fat is essential for good health and that animal fat intake and high cholesterol levels have no link with heart disease or cancer. They say that vegetarians have lower life expectancy than meat-eaters, and that historically humans have always eaten large amounts of animal fat. All this, of course, completely contradicts all the leading health advisory bodies in the world, including the World Health Organisation, American Dietetic Association and the British Medical Association.

    This US-based fringe organisation is constantly citing scientifically flawed studies to promote their own agenda and has been able to use misinformation to influence a vast number of consumers, duping them into thinking of soya as some sort of dietary pariah.

    Another of the organisation's supporters was Dr Stephen Byrnes, who published an article in the Ecologist magazine claiming that vegetarianism is unhealthy and is destroying the environment. He boasted of his high animal fat diet and robust health, and unfortunately died of a stroke at 41. There were more than 40 scientific inaccuracies in the said article, including the direct misquoting of scientific studies. Incidentally, the editor of the Ecologist, Zac Goldsmith, is also an honorary board member of the WAPF.

    Another of the organisation's supporters, Kaayla Daniel PhD, sits on the board of directors and has written an entire book attacking soya ("The Whole Soy Story"). This group appears to spend more time attacking soya than promoting the foods they say we should be eating (unpasteurised "raw" milk, cream, cheese, eggs, liver, etc).

    So this solves the mystery of where much of the anti-soy misinformation being spread around actually comes from.

    In reality, there is no real scientific evidence that the consumption of soya is harmful to humans. The majority of what the WAPF says is anecdotal, untrue or based on scientifically flawed animal experiments.

    First, phytoestrogens have been shown to behave differently in different species, so studies involving animal experimentation are not applicable to humans. Second, the intestines act as a barrier to phytoestrogens, so artificially boosting levels in animals by injection has no relevance to humans. Finally, many of these experiments have exposed animals to phytoestrogens at levels far, far greater than those absorbed by people eating soya.

    Conclusion

    In summary, you can either choose to eat/drink soy products or choose not to, that's really your choice. There are plenty of other nutritious foods if you choose not to eat soy.

    But please, please, do not help the Weston A Price Foundation by spreading their misinformation and flawed science around the internet.
    Sauce: https://www.riseofthevegan.com/blog/...ting-the-myths
    F*ck Cancer

    Eat your veggies

  89. #1289
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    The avocado is strong with this one


    Vegetarian and Vegan Passion-21105410_10155691095059100_2520532252855509185_n.jpg
    F*ck Cancer

    Eat your veggies

  90. #1290
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    Thanks Judy!

    Also, Americans currently spend over $1 billion a year on breast augmentation, so if soy was any good at making breasts larger we'd probably know about it...


    Good point, never thought about that!

    Soy myths and hysteria and the WAPF are inseparable. Much of the fear-mongering around soy is a direct result of misinformation disseminated by the WAPF’s relentless anti-soy campaigns.
    The WAPF, registered as a nonprofit organization, is a multimillion dollar operation that lobbies for raw milk and grass-fed beef.


    That really pisses me off. It should be illegal to purposely spread misinformation but I guess that would be hard to enforce and we'd have no politicians. Wait a minute…
    "I love deadlines. I like the whooshing sound they make as they fly by." -Douglas Adams.

  91. #1291
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    Happy Hump Day

    Vegetarian and Vegan Passion-21105511_1290325401097112_6413769033909878000_n.jpg
    F*ck Cancer

    Eat your veggies

  92. #1292
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    Revenge of the cows

    Vegetarian and Vegan Passion-21272344_129667087659009_2678046878740551868_n.jpg
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    Eat your veggies

  93. #1293
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    Jeremy Corbyn is “going through the process” of eating more vegan food, he has said – he just has to bring himself to give up the brie, verboten under vegan rules, along with eggs, milk and everything animals produce. Later, as if fearful of a backlash, his spokesperson issued a statement denying he was vegan. But the Labour leader was right to be proud of his efforts. Vegans are often unreasonably mocked as do-gooders and sniped at for making dinner parties awkward for those who don’t like lentils quite so much. This is unfair: the diet does do the world good and if vegans provoke their friends into going vegan too, so much the better.

    There is now a great deal of convincing data that breeding animals for food dirties the air and chews up the earth. One recent peer-reviewed study from the London School of Hygiene and Tropical Medicine calculates that should the world go vegan, annual greenhouse gas emissions would halve and the new land used every year for each person would near-halve. The diet is also healthier: some meat products have been linked to cancer and saturated fat from meat and dairy products can cause heart disease. A study published in Nature predicts that global veganism would lead to 8.1 million fewer deaths per year.

    Vegans should be encouraged: their choice is high in moral as well as digestive fibre. Their detractors should stop crying over spelt milk.

    Since you’re here …
    https://www.theguardian.com/commenti...in-moral-fibre
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  94. #1294
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    Probably less than half, it takes way less energy and land to grow an equivalent amount of veggies as meat. Problem is I love cheese too much. I stay away from most meat unless it is organic and ethical, but still I don't eat a lot.
    All I am saying is give pizza chants

  95. #1295
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    Quote Originally Posted by Mark_BC View Post
    Probably less than half, it takes way less energy and land to grow an equivalent amount of veggies as meat. Problem is I love cheese too much. I stay away from most meat unless it is organic and ethical, but still I don't eat a lot.
    It's so strange because I used to love cheese too. Once you stop eating cheese you realize that not everything has to be covered in cheese.

    The vegan "cheeses" have come a loooong way.

    The main thing is that you are trying. Singlesprocket is more flexitarian. He eats small portion of fish or chicken once per week I've been totally plant-based for 3 years.
    F*ck Cancer

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  96. #1296
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    Quote Originally Posted by cyclelicious View Post
    It's so strange because I used to love cheese too. Once you stop eating cheese you realize that not everything has to be covered in cheese.
    Dairy is much like sugar in that it is addicting. Kicking the habit can be hard to do, but it is possible. I still eat some cheese, but items like nutritional yeast are easy to sub in.

  97. #1297
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    Holy Smackers! That's some precious melon



    A luxury breed of melon has arrived at a Toronto restaurant. The Japanese Cantaloupe, or Crown Melon, is now being sold at Izakaya Ju for a whopping $30 per slice.

    The Crown Melon is a rare and special breed of cantaloupe grown in Japan under extremely strict conditions. Farmers cut all but one of the fruits from each plant to ensure the sweetness and flavour are concentrated.

    Ju Anzai, owner of the restaurant, says the taste is like "being in heaven." He brought the melon to Toronto so people could have a chance to "enjoy the difference, in smell, taste, and juiciness."

    Luxury fruits are a hot item in Japan, and are often bought as gifts for loved ones and friends. Some prime crops can sell for thousands of dollars at auction.
    Toronto restaurant charging $30 for a slice of melon


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    Eat your veggies

  98. #1298
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    ^ Funny they say they are a hot item, when I lived in Japan in the late '90s, individually wrapped "perfect" cantaloupe were a gift item with a high price tag. I often joked that I was going to smuggle in cantaloupe to make a fortune. I'm thinking I recall them being about $30 apiece at that time. I guess inflation has reduce that to a slice, or maybe just because they are imported into Canada.
    "I love deadlines. I like the whooshing sound they make as they fly by." -Douglas Adams.

  99. #1299
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    cheese triggers the same brain receptors as heroin. i just can't stomach the fact of consuming puss in my dairy, amongst other things. i pee neon yellow a lot due to the fact that i eat A LOT of people "fish food", aka nutritional yeast. salt, raw cashews or pepitas, garlic powder and yeast flakes pulse blended makes a tasty parmesan. encrust eggplant with that and BAM! best eggplant parm eva, recipe in eaternity.

  100. #1300
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    this may have been discussed, but what are some of your favorite vegan cookbooks?

    oh she glows - all of them
    eaternity
    chloe's.... - all of them
    vegan cooking for carnivores

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