Page 15 of 15 FirstFirst ... 51112131415
Results 1,401 to 1,447 of 1447
  1. #1401
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    New study finds just 9 grams of processed meat per week can increase women's risk for breast cancer

    New research has found that post-menopausal women who eat just 9g of processed meats a week could be at a greater risk of developing breast cancer.

    The study published in the European Journal of Cancer examined 260,000 middle-aged British women and revealed that even those who ate less than 9g of processed meats a week were still 15 per cent more likely to get breast cancer than those who refrained completely.

    Breast cancer is the most common female cancer and accounts for 11,000 deaths in the UK each year, according to the most recent figures.

    The research from the University of Glasgow found that post-menopausal women who eat just three rashers of bacon or two sausages on a weekly basis are a fifth more likely to contract the disease.

    Public health researchers at the university believe processed meats could be responsible for hundreds of cases of breast cancer each year that could be avoided.

    When the research was combined with ten previous studies accounting for 1.7 million women and 40,000 cases of breast cancer, it revealed that eating processed meats could increase the risks for post-menopausal women by a tenth, The Times reports.

    Avoiding Cancer

    The risk of developing cancer sometime in our lives is already around 40%-50%, so it's crucial we do everything in our power to avoid this disease.

    But can diet reduce our chances of contracting cancer?

    A 2012 analysis of all the studies done to date concluded vegetarians have significantly lower cancer rates. For example, the largest forward-looking study on diet and cancer ever performed concluded that “the incidence of all cancers combined is lower among vegetarians.”

    But what about vegans?


    A study from Loma Linda University funded by the National Cancer Institute reported that vegans have lower rates of cancer than both meat-eaters and vegetarians.

    Vegan women, for example, had 34 percent lower rates of female-specific cancers such as breast, cervical, and ovarian cancer - and this was compared to a control group of 'healthy omnivores' who ate substantially less meat than the general population (just two servings a week or more), as well as after controlling for non-dietary factors such as smoking, alcohol, and a family history of cancer.

    Why do vegans have such lower cancer risk? It may be due to the level of a cancer-promoting growth hormone in the body called IGF-1. Consuming animal protein increases the levels of circulating IGF-1 in our body, but within two weeks of switching to a plant-based diet, IGF-1 levels in the bloodstream drop[10] sufficiently to help slow the growth of cancer cells.

    Studies comparing levels of IGF-1 in meat-eaters vs. vegetarians vs. vegans show that only vegans have significantly lower levels, which suggests we should eliminate animal products from our diets altogether.

    Vegans were also shown to have lower rates of obesity, diabetes, and hypertension as well as significantly lower cancer risk.

    Groundbreaking research done by Dr. Dean Ornish and Nobel Prize winner Dr. Elizabeth Blackburn found that a vegan diet caused more than 500 genes to change in only three months, turning on genes that prevent disease and turning off genes that cause breast cancer, heart disease, prostate cancer, and other diseases.

    This is extremely empowering news, given that most people think they are a victim of their genes and that contracting these diseases at some point cannot be helped. We aren’t helpless at all; in fact, the power is largely in our hands, or rather, in our forks.
    sauce: https://www.riseofthevegan.com/blog/...st-cancer-risk
    F*ck Cancer

    Eat your veggies

  2. #1402
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian Sausages Are as Bad for You as Meat, Health Group Says

    It would be pretty presumptuous to assume that vegetarians eat meat-free sausages purely for health reasons. Who doesn’t enjoy a hit of fatty, salty food for breakfast, especially if it doesn’t involve the odds and ends of animals being squished into a tube?

    That being said, when it comes to sodium, a lot of meatless sausages can apparently be just as unhealthy as the meat for which they’re ostensibly being substituted. The Consensus Action on Salt and Health (CASH), which describes itself as “a group concerned with salt and its effects on health, supported by 25 expert scientific members,” says that a recent survey of theirs “has exposed the shocking and excessively high amounts of salt in certain sausage brands.”



    In a press release issued on Wednesday, CASH called out a wide range of sausage producers included in their “Sausages Survey 2017,” and a number of vegetarian brands were not spared. “Going meat free isn’t always healthier in terms of salt either; some vegetarian options are just as salty,” CASH wrote in the press release. “Quorn’s 4 Best of British Sausages have a whopping 1.9g salt/100g dishing up 2.2g salt in 2 sausages—that’s more salt than half a Pizza Hut Margherita Pizza!”

    The survey was undertaken by CASH in concert with Queen Mary University of London, where CASH Chairman Graham MacGregor is Professor of Cardiovascular Medicine. MacGregor was adamant about the potentially widespread health implications of a nation hooked on tubes of meat (or meat replacements) that make it very difficult for consumers to stay within their daily recommended sodium intake.

    “Public Health England, who is now responsible, must get tough on those companies not complying and set new mandatory targets to be achieved by 2020 without further delay,” MacGregor said. “Otherwise, thousands of people will die from unnecessary strokes and heart attacks every year. Salt reduction is the most cost-effective and most successful public health preventive measure made to date, and it is a national tragedy that it is being allowed to fail.”

    Public Health England’s Chief Nutritionist Dr Alison Tedstone responded, in the same press release, by saying, “We’ve been very clear with the food industry on the importance of meeting the 2017 salt targets. We’ll report on their progress next year and will provide advice to government on the next steps.”

    Sausage is a staple of the British diet, and last year, 175,713 tons of sausage made their way into 85 percent of households, according to the pig farm industry, so MacGregor's medical fears that "thousands of people will die from unnecessary strokes and heart attacks" may not be so hyperbolic. That level of sausage consumption equated to 61 grams of sodium, or 134 bags of pre-salted chips per person, per year, says CASH. So, that's a lot.

    Of course, if you're eating sausages, hot dogs, or meat substitutes, you're probably not a health nut. But at least this clears it up: Plant-based foods can be pretty crappy for you, too.

    sauce: https://munchies.vice.com/en_us/arti...unchiesfbcaads
    F*ck Cancer

    Eat your veggies

  3. #1403
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-26195544_2154432141495918_7611291701888279460_n.jpg
    F*ck Cancer

    Eat your veggies

  4. #1404
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    It's never too late to change.

    Vegetarian and Vegan Passion-26219702_1810774802330709_1785849228390592243_n.jpg
    F*ck Cancer

    Eat your veggies

  5. #1405
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    How to fuel during your ride (or run). These tips (from a no-meat athlete's blog is also applicable to riding or any other endurance workout)

    How to Eat and Drink During a Run

    1. Get off the commercial drinks and gels. Or at least, check them out to make sure they don’t contain artificial colors and sweeteners. While some sports drinks are truly designed for athletes, many of the more popular ones must also cater to the masses of non-athletes who buy them as soda alternatives. Much better to make your own natural sports drink and raw energy gel, both courtesy of pro vegan triathlete Brendan Brazier, in his book Thrive.

    2. Consume mostly liquid or easily-digesting food like gel. Solid food takes more energy and blood to digest than liquid, leaving you with less for hauling ass. And it’s more likely to cause intestinal distress, which can ruin a race. Except for the longest events, skip the solids.

    3. For all workouts, take in 4 to 6 ounces of water every 10 to 20 minutes. Your goal is to replace most of what you lose in weight, so if you want to get precise, you can figure out what you lose during a standard workout and drink the exact amount you need to replace it. Or just chill out and just follow a rule of thumb like this one.

    4. Get 500 milligrams of sodium with every 16 ounces you drink. When you sweat, you lose electrolytes, and that puts you at risk for hyponatremia if you hydrate without replacing them. For those of you making your own drinks and gels, 500 milligrams is a little less than the amount in a quarter teaspoon of salt.

    5. For workouts and races lasting over an hour (and up to 4 or 5 hours), you need 30-60 grams of carbohydrate per hour. 30-60 grams is a commonly-cited figure, but it’s a big range. More useful might be to divide your body weight in pounds by 4 to get a minimum hourly carbohydrate requirement, in grams. Accomplish this with a sports drink or a combination of energy gel and water. Some claim a little bit of protein, in a 4:1 carb-to-protein ratio, helps minimize muscle damage.

    6. For anything lasting much more than 5 hours, the nutrition focus shifts to fat, with a smaller amount of carbohydrate. For details, go find an ultrarunner who has run more than a single 50K!
    The Least You Need to Know About Fueling Your Run
    F*ck Cancer

    Eat your veggies

  6. #1406
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Director James Cameron to release ‘game changing’ vegan documentary at Sundance


    Award-winning director and vegan environmentalist has James Cameron executively produced new vegan documentary The Game Changers which will be debuted at Park City Utah’s Sundance Film Festival on January 19th.

    The film is a collaboration between Cameron, director Louis Psihoyos (who also directed Oscar-winning Japanese dolphin slaughter documentary The Cove), and mixed martial arts champion James Wilks.

    According to the film’s website, the film will focus on: “From the UFC Octagon in Las Vegas and the anthropology lab at Dartmouth, to a strongman gym in Berlin and the bushlands of Zimbabwe, The Game Changers will introduce the world to elite athletes, special ops soldiers, visionary scientists, cultural icons, and everyday heroes—each on a mission to create a seismic shift in the way we eat and live.”

    The Game Changers will feature a wide array of elite athletes, special operations soldiers, scientists, cultural icons, and everyday heroes who are all thriving on a plant-based diet.

    “The world’s strongest guy is a vegan,” Psihoyos said. “The world’s fastest guy, Carl Lewis, was the first to break 10 seconds, and he did it when he was a vegan. We’re trying to dispel the myth that you need protein from animals to become a real man.”

    In recent years, Cameron has become an avid advocate for veganism and appears alongside actor Samuel L. Jackson in Eating You Alive—a new documentary that focuses on the adverse health effects of consuming animal products.






    sauce: Director James Cameron to release ‘game changing’ vegan documentary at Sundance | Vegan Food & Living
    F*ck Cancer

    Eat your veggies

  7. #1407
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Plant based related... finally a use for dandelions and ragweed


    Scientists are making carbon fiber from plants instead of petroleum


    Carbon fiber is the Superman of materials. Five times stronger than steel and a fraction of the weight, it is used in everything from tennis rackets to golf clubs to bicycles to wind turbine blades to passenger airplanes to Formula One race cars. There’s just one catch: Carbon fiber is made from oil and other costly ingredients, making the end product exceptionally expensive. That’s why carbon fiber shows up in race cars but rarely makes it into minivans.

    That could change. Scientists say it may soon be possible to make carbon fiber from plants instead of petroleum, driving down costs, making the material more widely available for use in cars, planes and other vehicles.

    Carbon fiber is made from a chemical called acrylonitrile. Currently, producers make acrylonitrile from oil, ammonia, oxygen and an expensive catalyst. The process produces a lot of heat and yields a toxic byproduct. And, because acrylonitrile is made from petroleum, the cost of carbon fiber tends to rise and fall with the price of oil.

    “Acrylonitrile prices have witnessed large fluctuations in the past, which has in turn led to lower adoption rates for carbon fibers for making cars and planes lighter weight,” said Gregg Beckham, a group leader at the National Renewable Energy Laboratory and coauthor of a recent paper detailing this research. “If you can stabilize the acrylonitrile price by providing a new feedstock from which to make acrylonitrile,” he said, adding, “we might be able to make carbon fiber cheaper.”

    Beckham and a team of researchers at the National Renewable Energy Laboratory developed a new process for producing acrylonitrile that makes use of plants, namely the parts people can’t eat, such as corn stalks and wheat straw. Scientists broke these materials down into sugars, which were converted into an acid and combined with an inexpensive catalyst to produce acrlyonitrile. The process generated no excess heat and returned no toxic byproducts.

    Scientists believe the plant-based process could be scaled up and used in manufacturing. Researchers are now working with several firms to produce a large quantity of acrylonitrile that will be turned into carbon fiber and tested for use in automobiles. By making carbon fiber cheaper, scientists could help car owners save money in the long run. Cars made with carbon fiber are lighter than those made with steel. As a result, they need less fuel to cover the same distance, helping drivers save on gas while also cutting planet-warming carbon pollution.

    There’s a trend underway of scientists making petroleum products from plants instead. Petroleum is, after all, made from prehistoric plants that were buried and subjected to intense heat and pressure for millions of years. Researchers are trying to cut out the middleman — deriving needed chemicals directly from plants, reducing our dependence on oil.

    “We’ll be doing more fundamental research,” Beckham said. “Beyond scaling acrylonitrile production, we are also excited about using this powerful, robust chemistry to make other everyday materials.”


    sauce: https://www.popsci.com/carbon-fiber-from-plants#page-3
    F*ck Cancer

    Eat your veggies

  8. #1408
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-26239193_10215739374300538_6508625225146745248_n.jpg
    F*ck Cancer

    Eat your veggies

  9. #1409
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    3 Reasons Quinoa Is A Damn-Near-Perfect Fitness Food

    Boost your health and fitness gains by adding quinoa to your shopping cart more often.


    Vegetarian and Vegan Passion-3-reasons-quinoa-damn-near-perfect-fitness-food-header-830x467.jpg

    Indigenous to South America and considered a sacred food staple in countries like Bolivia, quinoa was nearly wiped out by Spanish conquistadors in the 16th century, only to experience a renaissance as a supergrain in modern times.

    It wasn't long ago that quinoa was considered exotic and rarely found on store shelves. But due to a rise in the popularity of gluten-free eating, quinoa has become a supermarket fixture. Its reputation as a nutritional powerhouse has also helped quinoa work its way into more pantries than ever. And harried cooks appreciate that it takes about half the time to cook as brown rice.

    This poster child of nutritious gluten-free grains should find a place in your fitness diet, and these recipes make it easy for quinoa to nourish your body from morning to night.

    Reason 1: Quinoa Is Rich In Antioxidants

    As with fruits and vegetables, eating more quinoa will infuse your diet with antioxidants, compounds that prowl the body looking for cell-damaging free radicals to "mop up." For this reason, a higher intake of antioxidants is thought to be an important part of the equation in the battle against various diseases. Antioxidants like those found in quinoa might aid in exercise recovery by helping to limit the damage muscle cells experience after a vigorous workout.

    Beyond the more customary beige grains, quinoa now comes in packages of red or black. Pigments that give black and red quinoa their striking hues are potent antioxidants; in fact, research shows colored quinoa can pack a bigger antioxidant punch than the paler counterpart. They also tend to be less grassy tasting and have firmer textures, making them ideal for salads.

    Reason 2: Quinoa Is High In Protein


    One cup of cooked quinoa provides about 8 grams of protein, but it's not just any old lackluster plant-based protein we're talking about here. Quinoa is a "complete" protein, meaning it contains all nine essential amino acids—similar to animal proteins.

    Of particular importance, quinoa contains the amino acid leucine, the same amino acid abundant in whey protein. Leucine is especially effective at promoting muscle repair and anabolism.

    Reason 3: Quinoa Comes Loaded With Fiber


    Quinoa is a great way to infuse your diet with an extra dose of fiber. One cup of cooked quinoa delivers 5 grams of fiber (men and women should aim for 38 and 25 grams a day, respectively). That's an important dietary perk, considering higher intakes of fiber have been linked to lower blood pressure.

    And since fiber promotes feelings of fullness, via its power to slow digestion and support blood-sugar levels, adding more high-fiber foods like quinoa to your daily diet could help put the brakes on overeating and mindless snacking.

    sauce: https://www.bodybuilding.com/content...M_FB_Nutrition
    F*ck Cancer

    Eat your veggies

  10. #1410
    Commuter
    Reputation: Forster's Avatar
    Join Date
    Sep 2013
    Posts
    3,474
    We've replaced white rice with Quinoa in everything but Sushi. We still use wild rice for stuffed mushrooms and other winter wild rice dishes, but it's pretty hard to go wrong with that either.
    The most expensive bike in the world is still cheaper than the cheapest open heart surgery.

  11. #1411
    Commuter
    Reputation: Forster's Avatar
    Join Date
    Sep 2013
    Posts
    3,474
    Quote Originally Posted by cyclelicious View Post
    Click image for larger version. 

Name:	26195544_2154432141495918_7611291701888279460_n.jpg 
Views:	24 
Size:	87.3 KB 
ID:	1176638
    Same thing with Cabbage. Start with a whole pan full and end up with two servings.
    The most expensive bike in the world is still cheaper than the cheapest open heart surgery.

  12. #1412
    Mr. Buck E. Fikes
    Reputation: Oh My Sack!'s Avatar
    Join Date
    Aug 2006
    Posts
    2,896
    I'm eating tons of spinach and that meme above is so true! Surprisingly, even though I was "anti-vegetable" as a kid growing up, I discovered spinach and really loved it steamed with a bit of butter and salt. Still do. We buy the big bags of leaves that are triple washed and ready to eat. The opposite of the cooked version, you open the bag and it fluffs up to 10x the volume. It just keeps growing and growing....until you cook it, of course.

    Oh, I haven't done straight quinoa, yet. We get bags of long grain wild rices with a pretty sizable amount of quinoa in it but I'll need to give it a shot just straight up. I just bought a new rice cooker from Costco that does a great job. It has a setting exclusively for Quinoa, too. Costco also sells a few different versions of quinoa which I'll have to give a try.

  13. #1413
    Gigantic Hawk
    Reputation: dubthang's Avatar
    Join Date
    Apr 2009
    Posts
    1,437
    Quote Originally Posted by Oh My Sack! View Post
    I'm eating tons of spinach and that meme above is so true! Surprisingly, even though I was "anti-vegetable" as a kid growing up, I discovered spinach and really loved it steamed with a bit of butter and salt. Still do. We buy the big bags of leaves that are triple washed and ready to eat. The opposite of the cooked version, you open the bag and it fluffs up to 10x the volume. It just keeps growing and growing....until you cook it, of course.

    Oh, I haven't done straight quinoa, yet. We get bags of long grain wild rices with a pretty sizable amount of quinoa in it but I'll need to give it a shot just straight up. I just bought a new rice cooker from Costco that does a great job. It has a setting exclusively for Quinoa, too. Costco also sells a few different versions of quinoa which I'll have to give a try.
    Spinach (and most greens) are pretty versatile. If you get tired of butter and salt, try olive oil, garlic, and lime. As for quinoa, try toasting it first. This will help develop the flavor more.

  14. #1414
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-26907022_1768519603199214_9067167933530274598_n.jpg
    F*ck Cancer

    Eat your veggies

  15. #1415
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    One of the things I hear from people about vegan or vegetarian diet is : Aren't you always hungry? My answer is always no. Here is a good article how to avoid nutritional mistakes


    3 Reasons You Always Feel Hungry

    You are interested in this article because you're hungry. All. The. Time. No sooner do you finish a meal than your stomach starts gurgling and growling, letting you know in no uncertain terms that you need pound back more food. It may make you wonder whether you have some sort of superhero metabolism, or if you're just not eating enough of the right foods at mealtime.

    When was the last time you ate? If it was three or more hours ago, you're probably just due for your next meal. But if you ate an hour ago and your stomach is already starting to complain, it's probably time to look at what you're eating. Try these three tips to keep your belly feeling full and happy!

    1. You Don't Drink Enough Fluids

    Our bodies need a lot of fluids every day to optimize cognitive and physical performance. The average woman should drink a minimum of 96 ounces of fluid a day (about 12 cups), while the average man needs at least 125 ounces (about 16 cups or 1 gallon).[1,2] That's a lot of liquid for your average busy person to consume every day. And if you're training, you need to drink even more.

    For every 15 minutes you work out, you should drink another 5-8 ounces of fluid. That means if your workout lasts 60 minutes, you need to get another 20-32 ounces. One of the easiest ways to drink enough water is to carry around a water bottle. Not one of those tiny 8-ouncers, either; invest in a container that will hold one-fourth to one-half of your daily goal.

    The mother of all fluids, water, can do a lot to help you deal with hunger pangs. First of all, it helps create a feeling of fullness. When you consume water (or any fluid), your stomach expands, which sends a signal to your brain that you are full.

    Then there are those times when our bodies get confused. For example, we don't usually feel thirst until we're already slightly dehydrated. And our brains can confuse thirst with being hungry. Our brains tell us we need to eat, when all we really need to do is drink!

    Keep filling up on fluids—preferably calorie-free fluids—and you can keep that relentless appetite of yours in line.

    How to get more liquids: Keep a water bottle attached to your hip. Bring it with you in the car and into meetings. Put one at your desk during the day and on your nightstand overnight. Take a gulp every time you look at it, and keep replenishing it with a variety of fluids. Fill it with sports drinks when you're working out and with low-calorie juices and water when you're not.

    If your hunger really gets out of hand, try drinking 12-16 ounces of water immediately before and after each meal to make sure your brain gets the signal that you are full! Then, just keep taking in those fluids until your next meal.

    2. You Don't Eat Enough Fiber
    Fiber is often one of the most overlooked parts of our diets. We think a lot about getting our macros—our carbs, fats, and protein. But our bodies need fiber too. In fact, the recommended daily intake for fiber is 38 grams for men and 25 grams for women.

    But how much fiber people actually consume tends to be a lot less than that: 18 grams for men and 15 grams for women! Considering the powerful appetite-suppressing punch fiber packs, you might want to make sure you're getting at least the daily recommended amount—and it's not that hard to do.

    How to get more fiber: Just by swapping white carbs (white bread and pasta, white rice, and white potatoes) for brown carbs (whole-grain breads and pastas, brown rice, and oats) you can increase your fiber by 4-5 grams per meal. Another great source of fiber is flaxseed. At 3 grams per tablespoon, flaxseed can give a big fiber boost to your morning oats, post-workout smoothie, or nightly Greek yogurt (vegetarian diets)!

    3. You Don't Eat Enough Vegetables
    I'm talking about a minimum of three servings (one handful is a serving) of leafy greens and bright orange, red, or yellow veggies such as carrots, beets, and peppers each day.

    Vegetables suppress those feeling of hunger, because they're about 90 percent water—and loaded with fiber. Daily-double special! Veggies also contain very few calories per bite, so you can eat just about all of them you want without breaking the calorie bank.

    How to get more vegetables: Consider sneaking in vegetables throughout your day by hiding them in smoothies, omelets and scrambles, and sandwiches. Or just have them straight up; they're pretty tasty fresh or slightly undercooked.

    sauce: https://www.bodybuilding.com/content...M_FB_Nutrition
    F*ck Cancer

    Eat your veggies

  16. #1416
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Plant based or vegan it doesn’t matter. Both deserve a high five



    The philosophical case for going vegan is about pleasure—not preachiness


    “Of course reading and thinking are important but, my God, food is important too.” These are the words of philosopher Iris Murdoch, and I am inclined to agree with her. Food is not just important to our health and our pleasure, but because it helps define the kind of people we are. In this regard, one might say, you are what you eat.

    Our society’s growing interest in veganism is a sign that many people—at least those privileged enough to have a fair amount of choice in their dietary habits—feel driven to ensure that their food aligns with their sense of self. In part, this is because public perceptions of veganism have shifted. The old-fashioned idea is that veganism is an-hedonic lifestyle based on grim restrictions, requiring immense discipline and sacrifice. This attitude is neatly summarized in a recent tweet from the British tabloid journalist Piers Morgan, who, upon learning of people going vegan for the month of January, asked, “What new special kind of Hell is this?”

    This stereotype belies actual experiences of becoming vegan. Put simply, becoming vegan can be fun—not only because vegan food can taste good and improve your health, but because making the choice to go vegan involves experimenting with becoming a different kind of person.

    The old arguments for veganism tend to tub-thump the moral wrongness of eating animals. The work of the late American philosopher Tom Regan is a good example of such an approach. Regan developed a broadly Kantian position involving not treating others, including non-human animals, as means to our ends. This led him to argue that justice required that non-human animals be treated with respect, so it was morally wrong to eat them.

    These kinds of arguments led to a widespread perception of vegans as morally-righteous extremists, which made it easy for the majority of people to avoid considering giving up animal products. Those uninterested in pursuing modern sainthood by building our lives around duties and prohibitions could eat our cheeseburgers in peace.

    The new veganism, by contrast, recognizes that care for the self is an important and worthwhile pursuit. And it deems pleasure a central facet of that self-care, emphasizing the pleasures of eating a delicious, colorful array of plant-based foods. Such an orientation is about what you eat, not what you don’t eat. The new veganism does not say “Don’t eat animals,” but rather, “Eat plants.”

    Indeed, one facet of becoming vegan may be a stance of openness toward new pleasures. Meat-eaters may extol the delights of the smell of a Sunday roast. So can vegans take in the comforting aroma of a sweet potato and fennel tagine. Instagram is bursting with photos of artisanal vegan ice cream cones and artfully arranged buckwheat waffles, while haute cuisine vegetarian and vegan restaurants like Millennium in Oakland, California, or Terre a Terre in Brighton, England, emphasize inventive dishes like seared chestnut polenta cake with sautéed maitake, oyster, and chanterelle mushrooms. And there are pleasures like discovering gorgeous things like persimmon in your local store, overlooked while you were an omnivore.

    The pleasures of veganism also encompass the feel-good benefits of healthy living. From short-term energy boosts to longer-term benefits like a lower risk of heart disease and cancer, becoming vegan invites us to enjoy cultivating a sound relationship with one’s body.

    We can also see the choice to become vegan as a transformative moment; a chance to actively engage in the aesthetic construction of the self. Being a vegan means changing into a different kind of person. What’s at stake is a better relation not only to one’s body, but also to one’s ways of thinking, and ways of treating others and the planet.

    This is what distinguishes becoming vegan from taking up CrossFit or some other self-improvement practice. Fitness work is part and parcel of a wider trend for aspirational living. There is nothing truly progressive or subversive about it. But in becoming vegan, you become other than the norm. You refuse to conform to the dominant Western eating culture. And so becoming vegan is about celebrating your freedom to choose the kind of person you become.

    Veganism, then, is a practice in which one becomes other than what one is. It involves a creative and experimental kind of work on the self. To become vegan is to take pleasure in disrupting environmental degradation; to enjoy the feeling of caring about the conditions of food production; to celebrate eating food that has been ethically produced. Being a vegan can be fun because it feels great to be part of a quest for a kinder, more sustainable world. It feels empowering to take actions toward creating that world, to be one person in a movement that wants to make a difference. Self-care, after all, is not just about treating oneself well, since we all live in the world together. Self-care means exercising choice over how we think, and attending to the steps we take to create the kind of world we want to live in.

    sauce: https://qz.com/1180190/the-philosoph...t-preachiness/
    F*ck Cancer

    Eat your veggies

  17. #1417
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    We had vegan burgers made with jackfruit. delish

    Vegetarian and Vegan Passion-26804447_2049198285324612_5760028014638283741_n.jpg
    F*ck Cancer

    Eat your veggies

  18. #1418
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-26814917_10211474268514532_8994438642287277157_n.jpg
    F*ck Cancer

    Eat your veggies

  19. #1419
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Happy Hump Day

    Vegetarian and Vegan Passion-26903878_2035124219847472_8477112206678608283_n.jpg
    F*ck Cancer

    Eat your veggies

  20. #1420
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    If Fructose is Bad, What About Fruit?

    Does the fructose naturally found in fruit and fruit juice have the same adverse effects as excess “industrial fructose” (table sugar and high fructose corn syrup) and if not, why not?


    F*ck Cancer

    Eat your veggies

  21. #1421
    Log off and go ride!
    Reputation:
    Join Date
    Jul 2003
    Posts
    1,483
    Quote Originally Posted by huckleberry hound View Post
    I completely understand this. All these years I thought that a vegetarian just ate plants until I became one. But No! As Steve Martin used to say. Apparently there are Ovo vegetarians, Lacto vegetarians, Pollo vegetarians, Pesco vegetarians and every combination of these. I came to find out that people who just eat plants are Vegan. Why is that? You would think that the term vegetarian would mean only plants.
    It gets all silly with the pointless 'is honey vegan?' argument. Yet no one condemns mushrooms or fungi, which are not plants and are a separate kingdom (actually more similar to animal cell biology than plant).
    Eat what you want and leave the labels out of it.

  22. #1422
    Log off and go ride!
    Reputation:
    Join Date
    Jul 2003
    Posts
    1,483
    So many trails... so little time...

  23. #1423
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    ^ good article dave54
    F*ck Cancer

    Eat your veggies

  24. #1424
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    I'm not a Guinness drinker (although I did try it when I visited Dublin many moons ago)

    Vegetarian and Vegan Passion-istock-488675262-768x479.jpg


    It’s official – all Guinness is now suitable for vegans in draft, bottle and can form

    In 2015, Guinness announced they would be implementing a new filtration system to eliminate the need to filter the drink with isinglass (fish bladders), a product made from fish bladders that helps to remove extra yeast from the stout, in order to make the stout suitable for vegans.

    Stephen Kilcullen, master brewer and head of quality for Guinness, said that the stout would have been vegan a decade ago but the technology did not exist to filter out the yeast without isinglass. “Everything we tried lost that ruby red colour you see in the bottom of the glass which shows it’s clear. We wouldn’t compromise on quality so we had to wait for the technology,” he said.

    In April 2016, Diageo, the company which manufactures the stout, confirmed that all kegs of Guinness on the market are vegan-friendly as they had been made using a new process which does not use isinglass. However, whilst the kegs of Guinness were suitable for vegans, bottles and cans were still not vegan-friendly thanks to the fact the the manufacturer couldn’t guarantee that old stock of the drink had been filtered using the new process.

    So we’re delighted to hear today that it’s official – all Guinness worldwide is now isinglass-free and is suitable for vegans. Bottoms up!


    sauce: It's official - all Guinness is now suitable for vegans in draft, bottle and can form | Vegan Food & Living
    F*ck Cancer

    Eat your veggies

  25. #1425
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Why vegans always have to tell you they’re vegan




    How do you know if someone is vegan? Don’t worry – they’ll tell you.” It’s an old joke, but it’s still doing the rounds. And now that we’re more than three weeks into Veganuary, there’s no getting away from veganism. I became a convert myself just over a year ago with the help of 2017’s Veganuary campaign.

    Oh, look. Just a few lines in and I’ve managed to tell you I’m a vegan.

    I have to say, when I first heard this joke, I was mildly amused and slightly embarrassed, probably because I am one of those annoying vegans who seem to use the word vegan in every sentence. See? I just did it again! My partner isn’t vegan but he’s kind enough to try all of my new recipes, and eats mainly plant-based foods at home. He has the patience of a saint, but even he has cracked the odd joke about my inability to talk about anything else. I am very lucky to have friends and family who are either vegan or vegetarian, or just interested in what I have to say on the matter. But it got me thinking about why vegans feel the need to tell the world.

    I think the first realisation you have when you become vegan is just how exciting it is. Rather than finding yourself limited to a restrictive diet, which is the expectation of most new vegans, a whole new world of food and a new way of cooking are opened up to you. You start experimenting with ingredients you’ve never used before, or sometimes never even heard of, like nooch or seitan, with amazing culinary results (some of the time), and you want everybody to taste what you’ve tasted. If you’ve been a hardened cheese addict for most of your life, like I was, of course you want your family to try the latest plant-based cheese that melts just like mozzarella!

    You can also find yourself feeling much more energetic and enthusiastic after the switch to a plant-based diet. I think this is in part because of the amount of healthy nutrients you’re getting on a daily basis; my fruit and veg intake has more than doubled. But for those who have become vegan for the animal rights side of things, every meal is guilt-free and eating almost becomes an exercise in mindfulness, leaving you with positive feelings. Who wouldn’t want their friends and family to feel this too?

    Most new vegans will join an online group or two; there are plenty to choose from, and Veganuary even has its own Facebook page. The sense of belonging can be invigorating, but it can also blind you to the fact that most of the people around you know very little about the vegan lifestyle, and at worst, have no or little interest.

    But there is a more serious aspect to vegans shouting about their lifestyle for what feels like 24 hours a day. Although it has become trendy to “eat clean”, and a plant-based diet is often viewed as clean, veganism’s roots are deeply embedded in the world of animal rights activism.

    Many people are unaware of the cruelty with which their meat, cheese and leather items are produced, whereas others have had fleeting glimpses and choose to ignore it. I was brought up vegetarian for most of my life, but it took 15 years after my mother went dairy-free and gave me explicit explanations of why she had done so before I opened my eyes to the brutality of the dairy and egg industries. I knew what happened on dairy farms: that female cows spend their lives being artificially inseminated, only to have their calves taken from them at birth; that those calves are usually slaughtered for veal while their mothers spend their lives attached to machines draining the milk that was intended for their lost babies. But still I chose to ignore it. Once you open your eyes and have that lightbulb moment, it’s hard to watch the rest of the world tucking into their cheese plates and burgers without feeling you should say something.

    I often think that if I just told that friend how their omelette ended up on their plate, or that stranger in the fur coat how the mink or coyote that had worn it before had suffered, perhaps they’d reconsider. Maybe I could get them to see the world like I now see it, and, just maybe, veganism could become the norm, rather than the radical.

    When I talk about veganism to my friends and family, it’s usually in the context of a new project I’m working on, or a great new product I want to share. I’m not one for interfering in people’s choices, although I always encourage people to ask me questions and find out more about why I’m vegan (and how great it is). But in a vegan’s ideal world, slaughter and unnecessary pain would no longer exist – and when you know there is a more compassionate alternative, it’s hard not to mention it once or twice.
    Sauce: https://www.theguardian.com/commenti...health-animals
    F*ck Cancer

    Eat your veggies

  26. #1426
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    After a tough workout we had a delicious lunch at Fresh (a vegan/vegetarian hotspot in Toronto)

    Chris had the Holiday Wrap: avocado & marinated tofu cubes with garlic mayo, dill pickle, jicama, tomato, lettuce, cucumber, grated carrot, red onion & alfalfa sprouts

    I had the Creole Red bean soup with grilled cornbread and hummus (I love hummus)


    Vegetarian and Vegan Passion-26992251_2053128504931590_3708464230099318830_n.jpg

    Vegetarian and Vegan Passion-27540673_2053128421598265_4132814772486586585_n.jpg

    Later we enjoyed Americanos and an early Valentine's sweet treat (from Bunner's Bakery... all vegan)

    Vegetarian and Vegan Passion-27540728_2053127798264994_851877931096035986_n.jpg


    Vegetarian and Vegan Passion-26907941_2053127831598324_7373826373611858148_n.jpg

    Batteries recharged... we then went on an evening ride (fun day)
    F*ck Cancer

    Eat your veggies

  27. #1427
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-27073394_10212879542436248_69532166344688121_n.jpg
    F*ck Cancer

    Eat your veggies

  28. #1428
    mtbr member
    Reputation: kubikeman's Avatar
    Join Date
    Jun 2010
    Posts
    797
    Quote Originally Posted by cyclelicious View Post
    Happy Hump Day

    Click image for larger version. 

Name:	26903878_2035124219847472_8477112206678608283_n.jpg 
Views:	15 
Size:	84.5 KB 
ID:	1179606
    Is it possible to become a potato sommelier? Because if so, I'm in!
    The cake is a lie.

  29. #1429
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    10 Surprising Animal Ingredients Lurking on Store Shelves

    Vegans know to avoid gelatin, lactose, and honey, but what about those other, unrecognizable ingredients found in packaged foods?

    From dough made out of duck feathers to a glaze made from crushed bugs, animal-based ingredients are often unknowingly found in products across store shelves. As such, vegans need to be aware of the oft- hard-to-pronounce ingredients found on a package, which becomes problematic because neither the US Food and Drug Administration (FDA) nor the Federal Trade Commission (FTC) has regulations for vegan or vegetarian ingredients. This lack of uniformed definition means the legality of vegan labeling falls under a marketing policy stating that a product label must be “truthful and not misleading.”

    A labeling system for food additives referred to “generally recognized as safe” (GRAS) is in place to ensure food safety requirements are met, but vegans are often the ones mislead when the sources (plant or animal) of GRAS ingredients aren’t labeled. Unfortunately, United States law requires labels that distinguish “natural” or “artificial” flavors, but consumers have no way of figuring out what those flavors are because “natural” flavors can be derived from both plants and animals.

    To help remedy this labeling confusion, we’ve created a list of popular ingredients every vegan needs to recognize … and steer clear from.

    Albumen
    A fancy term for egg white, albumen is used in many processed foods such as candy, cake, and cookies. Albumen is also a common fining agent in wine production.

    Casein

    Casein can be one of the trickier ingredients to navigate because it appears in seemingly vegan alternatives, and because it is found in foods in such small increments, some foods that include casein are labeled as “non-dairy.” However, this does not mean the product is vegan, as casein—which can also come in the form of caseinates such as calcium caseinate, potassium caseinate, and sodium caseinate—is a protein found in the milk of all mammals and makes up 80 percent of the protein found in cows’ milk. Casein is popular in protein powders, as well as paint, adhesives, cosmetics, and textiles.

    Confectioner's glaze
    Most commonly used as a coating on candy or other confections, confectioner’s glaze (or “resinous glaze”) is made of 35-percent shellac, an ingredient derived from the secretions of the female lac insect. Found in a variety of non-food products as well such as aluminum foil, furniture polish, and hairspray, confectioner’s glaze has GRAS status in the US.

    Isinglass
    Derived from the membranes of fish bladders, isinglass is a gelatinous substance most commonly used to clarify wine and beer. Although isinglass is not in the finished product, it is still not suitable for vegans because it is part of the booze-making process.

    Lactic acid
    When you feel the burn after a good workout, that’s your body producing lactate, or lactic acid. Lactic acid is also a very common additive found in a variety of foods such as soy sauce, sourdough bread, pickled vegetables, wine, candy, and soft drinks, and can also be derived from fermenting whey (milk), cornstarch, potatoes, or molasses. Unfortunately, most commercial producers don’t label the origin of lactic acid, so it’s better to be safe than sorry. Luckily, vegan companies generally indicate that their lactic acid is derived from plant-sources.

    L-Cysteine
    L-Cysteine is used to preserve and improve the texture of commercial dough and is mostly derived from duck feathers, hog hair (or hooves), or human hair (which is gathered from the floors of salons in China and dissolved in hydrochloric acid before the amino acid is isolated). Synthetically produced L-cysteine can be certified Kosher or Halal, but “natural” cannot. Considered GRAS, this ingredient is labeled when used for function, not for flavor. When it is labeled, the company does not need to specify its source.

    Methionine
    An amino acid that’s derived from albumen or casein, methionine is often used to maintain freshness in potato chips and can sometimes even be found in tea.

    Red 4
    A red dye derived from drying, boiling, treating, and crushing cochineal bugs, Red 4 (also known as carmine or cochineal) is used in a variety of products ranging from juice to candy because of its deep red color. Because Red 4 can cause severe allergic reactions in some people, the FDA requires that it be specifically named on ingredient labels.

    Vitamin D
    Vegans already know that we can get vitamin D from the sun, fortified dairy alternatives, and supplements. Unfortunately, some seemingly vegan products with vitamin D such as orange juice derive vitamin D from non-vegan sources. Although D2 is derived from plant or yeast sources, the more-common D3 can be animal-based, so if it’s a mainstream product, do your research before purchasing. Fatty fish liver, egg yolks, and milk are some of the animal-based origins of the vitamin.

    Whey
    A common ingredient in processed foods, whey (sometimes in form of whey protein isolate) is well-known for its use as a performance powder. Derived as a byproduct of cheese production and when added to whole milk after coagulation, the curds (solids) separate from the whey (liquid) so they become cheese and the whey becomes protein powder.
    sauce: 10 Surprising Animal Ingredients Lurking on Store Shelves
    F*ck Cancer

    Eat your veggies

  30. #1430
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Six Ideal Recovery Snacks for Plant-Based Athletes

    If you are someone who trains and/or competes in a sport or a range of sports, you likely want to get the most benefit out of your workouts. You train hard, dedicate the time, and you want to see yourself getting stronger and faster as a result. Sure, you probably already know that pushing yourself physically to new limits can help you to achieve this. But did you know that how and when you refuel with nutrition after your training sessions and competitions is another crucial piece of enhancing your performance? This is where recovery snacks come in! If your aim is to build and/or maintain muscle mass and improve your performance when training with moderate to high intensity sessions, your recovery nutrition is an essential factor to consider.

    In simple terms, recovery nutrition involves a beverage, meal, or snack consumed shortly after a training session or competition. Ideally, it should contain a source of protein and carbohydrate, vitamins and minerals. Since athletes are often short on time, snacks make the ideal option to ensure that your body gets the nutrition it needs. Plus, it is fun to snack.

    Why is recovery nutrition so important?
    During moderate to high intensity exercise, the body’s natural energy stores, such as glycogen, a carbohydrate molecule stored in the liver and muscle cells gets used up and needs to be replenished. In addition, muscle fibers are broken down and need to be rebuilt and repaired. While this process is generally good and can lead to an increase in strength and metabolic adaptation, it is essential that your body receives the nutrition it needs to do so.

    Before you launch into packing your bag full of snacks, take some time to evaluate your goals. Are you looking to train hard and maximize performance? Or are you looking to keep fit and have fun? For the average active individual, the body will naturally repair itself in time and having a snack or meal after every workout isn’t crucial.

    For you athletes who train multiple days in a row, or multiple times a day, recovery nutrition is essential to jumpstart muscle protein synthesis (aka muscle building) and restore the body’s energy stores, so that you can tackle your next training session with ease.

    There are two main things to consider with post workout nutrition: content, and timing.



    What you eat:
    In regards to content, an ideal recovery snack or meal will include both a source of protein and carbohydrates.

    The ideal ratio is 3-4 grams of carbohydrates to 1 gram of protein (1).

    So, if your snack contains 30 grams of carbs (found in 1 medium banana), then an ideal amount of protein would be 8-10 grams (found in 1 cup of soymilk).


    In addition, it is important to make sure your snack includes a source of antioxidants. Exercise actually causes some stress on your cells, known as “oxidative stress” (2). Therefore, athletes have higher antioxidant needs, as antioxidants work to fight off this damage to your cells. Adding some colorful fruit or veg into your recovery snack will do the trick by providing some antioxidants. Fruits and veggies also include lots of vitamins, minerals, and carbohydrates which make them an ideal component of a recovery snack or meal.



    When you eat:
    In regards to timing, consume your post-workout snack within 30 minutes to 2 hours of completing your workout (1).

    Top 6 Plant-based Recovery Snacks

    These snacks are simple to prepare for athletes on the go, and each snack idea contains a good source of protein and carbohydrates.

    1. Ants on a Log

    Celery sticks + Peanut butter + Raisins
    Don’t fancy celery? Try a fruit instead! Apple + almond butter, or perhaps the classic banana + peanut butter


    2. Energy Ball

    Energy balls are usually a mix of nut butters, natural sweeteners like maple syrup or dried fruit, and other fun additions like cocoa powder, vanilla, hemp hearts, shredded coconut, etc.
    Try this great recipe by Minimalist Baker, 5 ingredient Peanut Butter Energy Bites

    3. Recovery Smoothie

    Ingredients: 1 banana, handful spinach, ½ cup berries, 1 cup dairy-free milk of choice, 1 tablespoon of flax seeds or hemp hearts
    Try your own combo!


    4. Apple, Carrots + Hummus

    Try out my non-traditional recipe for protein-packed, Edamame Hummus!

    5. Soy-milk + Banana

    Sometimes the best options are the simplest options

    1 cup of soymilk and 1 medium banana


    6. Roasted Chickpeas

    You can find these at the grocery store, or why not try making your own!
    Here is a simple recipe for roasted chickpeas
    Sauce:
    https://pamelafergusson.com/top-6-re...ased-athletes/
    F*ck Cancer

    Eat your veggies

  31. #1431
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    I had a super delicious lunch

    Assembly Chef's Hall is a large warehouse space downtown Toronto with stalls of chefs preparing signature dishes. We ate at Mira Mira and I had the barbecue okra dish, a very hearty plate of okra covered in a custom BBQ sauce that's not too spicy and a little sweet. The dish also comes with a cauliflower gratin which is covered in a vegan queso made of potatoes and carrots.

    Topped with a dollop of sunflower scallion crema, this dish has a cool punch of flavour with smokey flavours and just a hint of spice.

    Vegetarian and Vegan Passion-dscn7013.jpg

    Vegetarian and Vegan Passion-dscn7024.jpg

    Vegetarian and Vegan Passion-dscn7021.jpg
    F*ck Cancer

    Eat your veggies

  32. #1432
    Commuter
    Reputation: Forster's Avatar
    Join Date
    Sep 2013
    Posts
    3,474
    We had Brussel Spouts with General Tso sauce the other night. Interesting twist on sprouts but they should have indicated that they were battered/fried. We're gonna use some Bulgogi marinade and try roasting them to see is we can come up with a little healthier version.
    The most expensive bike in the world is still cheaper than the cheapest open heart surgery.

  33. #1433
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Person found a black widow spider in a head of broccoli they bought in Toronto (posted on Reddit)

    Vegetarian and Vegan Passion-ekwvueskg17jtld8yshj8nqregrto5fxcsi2yc3-gyy.jpg

    Here is what happened. On 01/30/18 I bought some broccoli form Freshco at Bloor&Dundas location. It was on sale, so I bought a lot and kept them in the fridge. Today morning when I cut one in half, I saw a litter black ball on the broccoli about one inch away from my finger. When I took a closer look, I realized it's a spider, and I suspect it's a black widow(I saw it on youtube b4). But the spider is not moving maybe because It was in the fridge for days. I thought it was dead so I grabbed my phone to take a pic and realized It is NOT dead. I then put the broccoli with the spider on it into a plastic box using a bbq tongue. After that, I checked all the remaining broccoli in the fridge for a spider. More update I have filed a report on CFIA website. I will keep the spider until they contact me
    "Blankorison" posted their finding to Reddit, which had people going nuts. The comments were filled with all sorts of statements, from what to do if it were to bite you to people completely writing themselves off of broccoli for the year.


    sauce: https://www.reddit.com/r/toronto/com...roccoli_crown/

    "Blankorison" has been keeping all of us in the loop since Saturday, and its been pretty entertaining. The next update was something no one suspected – the spider was now their pet and the user needed name suggestions. The comments were filled with “Name it Freshie!” or “Code 4060” (Broccoli.) However, we’ve still been left hanging, waiting for the final decision.

    Vegetarian and Vegan Passion-display.jpg

    Regardless of everything, Blankorison was obviously still going to contact the CFIA office. When they did, they got a rather vague response. They were told to contact the CFIA office closest to them. I guess it’s a waiting game now!


    sauce: https://www.reddit.com/r/toronto/com..._pet_now_name/
    F*ck Cancer

    Eat your veggies

  34. #1434
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-27655337_10204062466197685_4868408120620890354_n.jpg
    F*ck Cancer

    Eat your veggies

  35. #1435
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    The 5 Biggest Myths About Plant-Based Diets

    Many people are hesitant to fully embrace a plant-based diet because they are afraid. They’re afraid they won’t get enough nutrition (particularly protein), it might be too expensive or they just won’t have time to prepare everything.

    Why don’t we just dispel some of those myths right now?

    Myth 1: A Whole Food, Plant-Based Diet Is Too Expensive
    On the surface, fast food hamburgers are a lot cheaper than a salad, but let’s look at some facts:

    While plant-based convenience foods can be sometimes pricey, if you stick to simple, wholefood choices you will get much higher nutritional bang for your buck. For example,Beans, other legumes, and whole grains are a lot less expensive than
    meats and they’re jam packed with protein, vitamins, and minerals. And if you buy them in bulk, they will be less expensive.

    Buying fruits and vegetables that are in-season from your local farmer’s market is cheaper than the supermarket most of the time and the goods are fresher and usually naturally ripened (instead of being picked prematurely and ripened in the back of a semi-truck on the way to the store.)

    Equally and somewhat surprisingly, if you buy flash frozen ‘off-season’ fruits and vegetables, you will get many more nutrients than ‘fresh’ vegetables and fruits that are picked prematurely. And frozen fruits and vegetables have the added benefit of being less expensive! Tip: A USDA “U.S. Fancy” shield on the package designates produce of the best size, shape, and color. They are the most tender, succulent, and flavorful.

    Myth 2: Plants Do Not Supply “Complete” Proteins

    A complete protein is one that delivers all nine essential amino acids*. Contrary to popular belief, animal-based protein is not your only option for complete proteins.

    All whole foods contain these nine essential amino acids. All of them. This means all vegetables, fruits, nuts, whole grains, and legumes are complete.

    The only foods that don’t supply all nine are processed foods, i.e. starches and vegetables stripped from fiber like sugar, white flour, and white bread.

    As long as you’re taking in enough calories from whole foods, you’re taking in plenty of protein.

    Myth 3: Plant-Based Diets Are High in Carbs

    Carbohydrates are not the demons they’ve been made out to be. This is what you need to know:

    Fruits, vegetables, and whole grains are high in complex (or intact) carbohydrates, which is what your body needs for energy.

    Whole, plant-based foods are also rich in necessary vitamins, minerals, and antioxidants; they are high in fiber and protein as well. Fiber helps slow the digestion of carbohydrates. This means you don’t experience the ‘bad’ effects of processed (or stripped) carbs like a candy bar or a sugary soda that make your blood sugar spike and then plummet.

    Myth 4: Eating a Plant-Based Diet Takes Too Much Time

    It is true that eating a whole food, plant-based diet takes more time than nuking a TV dinner.

    But preparing healthy whole food meals doesn’t mean you’ll be chained to the stove for eternity.

    Here are some tips:

    Keep it simple when you’re pressed for time. You can steam vegetables like squash or broccoli in less than ten minutes, including prep time.

    Invest in a salad spinner. There’s nothing like a salad spinner to help you quickly wash and dry leafy greens. And most spinners are also suitable for use as a salad bowl, saving you on clean-up time. Spin up enough for the week and your nightly salads will come together in minutes.

    Use your slow cooker. You can cook everything from soup to beans to enchiladas and quinoa in a slow cooker. Toss everything in the pot before you leave for the day and dinner will be waiting for you when you get home!

    Another great way to integrate a whole food, plant-based diet seamlessly into your life is simply to plan ahead with a weekly menu and stock your pantry or freezer full of yummy frozen veggies and fruits in advance.

    Myth 5: Eating a Plant-Based Diet Means You Are Hungry All the Time.

    Nothing could be further from the truth. A whole food plant-based diet can be totally satisfying.

    If you are eating plenty of whole food plant-based foods, you will be loading up on fiber. Fiber is really what makes you feel satiated; it fills up your stomach and stabilizes your blood sugar levels to prevent cravings.

    Legumes (i.e. foods like beans, peas, and lentils) are particularly good because they are composed of hunger-satisfying protein and have uniquely high levels of fiber and resistant starch which are carbohydrates that are not broken down by our digestive system.

    Have a growling stomach? A few walnuts provide a powerful antidote with a perfect blend of fiber, protein and healthy fats that will keep you satisfied (and your stomach quiet) for hours.

    To eat a whole food, plant-based diet, you might have to shop a little differently, think a little more about the variety of foods you include in your diet and spend a few more minutes in the kitchen, but in the end, you will reap enormous nutritional rewards.

    Give it a try. Ditch the microwave and head for the farmer’s market. You’ll soon discover that it’s not necessary to break the bank, sacrifice protein, fret over carbs or spend hours on end slaving in the kitchen to nourish and build your body with the delicious whole food, plant-based diet it craves.


    sauce: The 5 Biggest Myths About Plant-Based Diets - UC Davis Integrative Medicine
    F*ck Cancer

    Eat your veggies

  36. #1436
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegan Olympic Athlete Wins Gold and Rescues Dog Destined for Dinner Table

    Vegetarian and Vegan Passion-w717-6c573f577107.jpg

    Meagan Duhamel, a two-time world champion skater has been vegan since 2008, and is representing team Canada and veganism at the Winter Olympics in South Korea.

    Duhamel gave an absolutely outstanding performance with partner Eric Radford and won Gold in the Pairs event. They performed their near perfect routine to Adele’s hit, ‘Hometown Glory’ and scored 148.51 points, placing them in the lead.

    But Duhamel is also a hero for another reason.

    Vegetarian and Vegan Passion-6b60879f13b4.jpg


    Prior to competing the vegan Olympic figure skater adopted a dog in Pyeongchang that was destined for the dinner table. This is actually the second dog Duhamel has adopted - last February when she visited the country she adopted her first dog to save it from being eaten.

    Dog meat consumption is regarded as completely normal in South Korea - in a similar way to how pigs and cows are eaten in Western countries.

    The South Korean government ordered restaurants close to the Olympic Stadium in Pyeongchang to stop serving dog meat to avoid bad publicity for the country, however many have added it back to their menus as they say they're losing business.

    Earlier this week, the charity Humane Society International rescued around 90 puppies and dogs from a farm after charity workers persuaded the farmer to give up his trade. The dogs were being kept on a farm just 40 minutes away from the Olympic village.

    This really just goes to show - if you can perform as a top athlete without consuming any animal products - then why cause unnecessary suffering at all? Especially as these animal products are ultimately just hurting us as well - increasing the risk of heart disease, cancer, stroke and diabetes, and damaging the environment we're all living in.


    sauce https://www.riseofthevegan.com/blog/...nd-rescues-dog
    F*ck Cancer

    Eat your veggies

  37. #1437
    mtbr member
    Reputation: D Bone's Avatar
    Join Date
    Jul 2014
    Posts
    1,014
    New to the thread, and thought I'd share my story....

    In 2010 I had emergency heart surgery to remove .8 of a liter of fluid from around my heart. During the 2 nights in ICU they found my CRP (C-Reactive Protein) was at a staggering 10.1 which is crazy high. They tested me for MS and Lupus as that high of an inflammation reading is usually due to some kind of autoimmune disease..... Everything came back negative. I've had my CRP checked twice a year since then and the lowest it has ever been is 5.1 ( 0-1 = Great / 1-3 = Good/Avg / 3 and above is high ).

    In 2010 I was 300+lbs and quickly on my way to an early death but finally in Feb 2014 I began a life change that saved my life and you can read about it here: Post your BEFORE & AFTER success story photo's and here: Post your BEFORE & AFTER success story photo's

    Even though I lost 125lbs, was healthier than ever, and was eating 'clean' (no red meet, no dairy milk, lots of poultry and fish, veggies, fruit and grains) I could not get my CRP lower than 5.1.

    ....Then on one especially too-hot-to ride Aug 2017 Saturday, my 22yr old Phys Ed teacher / DPT to be daughter suggested we watch 'What the Health' and that 90 minutes changed my life..... I was immediately full on Plant Based.

    I decided to give it just under 5 months before I went back to my Dr. for a blood test, and did so just before the end of the year as my deductible was already met. (got to love American health care)

    Well, my CRP results came back at a 0.4!! I changed nothing else in my life, just my plant based diet..... Same exercise, same meds, same everything..... simply changed my nutrition.

    So there you go, there is a hard scientific result of what a plant based diet can do..... it's easy to say "I feel great" when someone asks how your vegan diet is going, but to have a hard fast number to refer to is pretty freaking awesome.

    I admit that I changed my way of life for me and me alone at first, but now I would be lying if I said I didn't feel great knowing that a single animal hasn't been harmed for me to exist on this planet.

    Thanks for reading!

  38. #1438
    mtbr member
    Reputation: IPunchCholla's Avatar
    Join Date
    Dec 2013
    Posts
    606
    Awesome and inspirational!
    2014 Devinci Troy Carbon XP

  39. #1439
    mtbr member
    Reputation: D Bone's Avatar
    Join Date
    Jul 2014
    Posts
    1,014
    Quote Originally Posted by IPunchCholla View Post
    Awesome and inspirational!
    Thanks!

  40. #1440
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Cow escapes on way to slaughterhouse, smashes through metal fence, breaks arm of man trying to catch her then swims to safety on island in lake

    Because the Bovine Revolution has begun.

    Join with them, fellow cows. You have nothing to lose
    F*ck Cancer

    Eat your veggies

  41. #1441
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    How to Choose the Healthiest Veggie Burger for You

    Veggie burgers are one of our favorite vegan foods ever. And, with so many varieties (black bean, quinoa, tofu, etc) now available, we seem to be eating them more than ever. But how healthy are all these veggie patties, and should we be worried about the nutritional values of these cruelty-free foods? To answer this question, we looked at store-bought brands, those found at restaurants, and homemade recipes to determine the top qualities to look for when choosing a veggie burger.

    The grocery store

    Selecting a store-bought veggie burger is easier than you might assume. And, if you haven’t studied the labels on veggie burgers lately, you might be surprised to find that many brands are open about their “clean” ingredients list. Luckily, many of these companies use only real ingredients without artificial additives and preservatives, while a few let consumers know how the burger is processed (eg, without hexane or with non-irradiated spices). Still, sodium is an issue, as the closer the number is to zero, the better the product. The American Heart Association recommends no more than 1,500 milligrams of sodium (aka, salt) a day to prevent high blood pressure. This equates to approximately 500 milligrams per meal (200–300 milligrams per burger). In addition, three grams (or more) of dietary fiber on a label is considered a good source, while five grams (or more) is considered excellent. Next, look for the vitamins A and C content, as vegetables contain some of the highest amounts of these vitamins. Furthermore, look at the iron content. When reading labels, 10–19 percent of daily value is considered a good source, and more than 20 percent is considered excellent. Finally, scour the ingredients list to see if the burger is free of artificial ingredients. The old saying still rings true—“If you can’t read it, don’t eat it.”

    Dining out
    If you prefer fresher ingredients, restaurant burgers are the way to go, as an increased interest in plant-based eating has lead many chefs to develop their own veggie burger recipes. Many of these patties contain simple ingredients made with just a few components and include quinoa, pinto beans, chipotle peppers, walnuts, carrots, beet juice, and spices. If you’re eating a non-vegan restaurant, be sure to ask about the ingredients because some restaurants use eggs, milk, and sour cream in their recipes. For an example of a mainstream restaurant doing vegan burgers correctly, visit Denver’s American Grind, where the cruelty-free patty was voted the best veggie burger of 2017 by Westword. This burger contains beets, sweet potatoes, carrots, chickpea, and chickpea flour, while aquafaba (cooked garbanzo bean liquid) is used as a binder.

    From scratch

    There are many reasons to make veggie burgers at home. The first is the fact that you can control the ingredients and the nutritional content. For instance, the more plants you use, the more nutrition you’ll receive, as plants contain phytochemicals, which protect us from disease. Next, you can opt for locally grown ingredients to help area businesses. Finally, you can cater the burger to your tastebuds’ desires. Like salt? Add some. Want more heat? Top your patty with a jalapeño. Then, get wild with the condiments, and top with ketchup, onions, tomatoes, mustard, hot sauce, vegan avocado crema, chive aioli, cucumbers, lettuce, Swiss chard, vegan mayonnaise, or barbecue sauce. However you prefer your burger, you know you’re having it your way!


    Sauce: How to Choose the Healthiest Veggie Burger for You
    F*ck Cancer

    Eat your veggies

  42. #1442
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Vegetarian and Vegan Passion-27973375_10210513343365639_4778541860320759508_n.jpg
    F*ck Cancer

    Eat your veggies

  43. #1443
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    What to Eat Before a Workout: 8 Easy Meals to Maximize Your Performance

    Eat something natural and quick, without a lot of planning, that’ll getting you 90 percent of the way towards perfect.

    So that’s the motivation for this list: 8 simple, natural meals or snacks — vegan, of course — to eat before a workout. The criteria for in choosing a pre-workout meal:

    -Lots of carbohydrate, a little bit of protein (a 3:1 ratio is best, but you don’t need to be exact with it)
    -Whole foods, with just a few exceptions where it will benefit performance
    -No caffeine — no doubt it helps performance, but for everyday nutrition I leave it out

    It's divided into categories based on when you should eat each. If you’ve got the time and aren’t worried about getting too many calories (say, for a weight loss goal) eat one from each category before a big race or workout; otherwise eat only the just-before-the-workout meal.

    If You’ve Got Less than an Hour Before Your Workout

    1. Dates


    Dates are high in glucose, so they work quickly — your body even begins to absorb some of the sugar from dates underneath your tongue as soon as you put one in your mouth. So if you’re in a pinch and need energy quickly, dates are where it’s at.

    Get medjool dates fresh in bulk, not dried in a cardboard container. You’ll have the pit to deal with, but it’s worth it for the taste. You can add a handful of nuts to boost the protein a little bit, or get dates and nuts together in an energy bar like LARABAR.

    Other fast-assimiliting fruits if you’re not digging dates: pineapple, apricot, and tart cherries.

    2. Fruit juice (+ Protein Powder, Optionally)

    Fruit juice is another quick energy source because it’s liquid, so digestion is minimal and the sugar reaches your bloodstream in minutes.

    Of course, juice is nearly devoid of protein, so an easy way to get the 3:1 carbohydrate-to-protein ratio is to stir in some protein powder (eg. hemp). But a small handful of nuts works too, or you can skip the protein entirely if the workout isn’t intense or long.

    How much should you drink? Juices vary in their nutritional content, but a cup of orange juice has close to 30 grams of carbohydrate.

    If You’ve Got One Hour Before Your Workout

    3. Smoothie

    The pre-workout smoothie is a standby for its ease of customization — it’s easy to tweak the amount of fruit and nuts/seeds (or protein powder) to reach the 3:1 ratio and throw in whatever other greens or superfoods you like.

    Why isn’t the smoothie an immediately-pre-workout food? Only because of the stomach-sloshing effect

    4. White Potatoes or White Rice

    If sweet doesn’t do it for you and you’ve got a saltier palate, then this one’s for you. The joy of boiled, white potatoes dipped in salt at an ultramarathon aid station — it’s one of those foods you can eat when it seems nothing else will go down.

    White rice is wonderful, too, especially with a drizzle of soy sauce or tamari — it’s a rare chance to enjoy a delicious, processed, white carbohydrate that you normally wouldn’t eat. And even the sodium in the salt or soy sauce will help you during your workout.

    Since potatoes and white rice aren’t liquids or simple sugars, you’ll want to leave a little time for the energy to become available for your workout.

    5. Apple or Banana with Nut Butter

    The pre-workout food you can enjoy with your kids! The whole fruit provides the carbohydrate, and the nut butter adds healthy fats and a little bit of protein.

    Apples and bananas are popular nut-butter-delivery vehicles, but feel free to choose another favorite.

    If You’ve Got Two Hours or More Before Your Workout

    6. Pinole-Chia Waffles

    Inspired by the favorite endurance foods of the Tarahumara from Born to Run, Pre-Race Vegan Pinole-Chia Waffles


    They’re a tasty alternative to traditional waffles, based on corn and oats instead of wheat flour.

    7. Oatmeal (+ Protein Powder, Optionally)

    Oatmeal is a classic pre-workout meal, probably because it’s a breakfast food, and a lot of people like to workout in the morning. But because oatmeal is a whole, fibrous food, it takes longer to break down than most people give it.

    Oatmeal is another food that’s easy to customize, so add nuts or seeds (ground flax and chia are popular) or even protein powder to get it to 3:1. And if you are eating it close to your workout, stirring in some fruit in place of some oats will help the energy become available in time for your workout.

    8. Toast or Bagel with Nut butter

    Same idea as waffles and oatmeal — whole grain for slow carbohydrate, nuts/seeds for protein — just a different way of delivering it. If you do go with the toast or bagel, choose the white version instead of processed if it’s an intense workout — the fiber in whole-grain versions will slow absorption and potentially cause digestive issues.
    sauce: https://www.nomeatathlete.com/eat-before-workout/
    F*ck Cancer

    Eat your veggies

  44. #1444
    mtbr member
    Reputation: D Bone's Avatar
    Join Date
    Jul 2014
    Posts
    1,014
    ^ Thanks!

  45. #1445
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Happy Hump Day

    Vegetarian and Vegan Passion-28056098_1817628645209986_5028268722750950158_n.jpg
    F*ck Cancer

    Eat your veggies

  46. #1446
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    We Don’t Need as Much Protein as We Think We Do

    Any vegetarian can tell you that the most common question they get asked by omnivores is "how do you get enough protein?" (Aside from "don't you miss bacon?")

    Virtually everything you eat, including vegetables, contains protein, and we don't actually need that much to be healthy. Yet many meat-eaters and vegetarians alike are preoccupied with this nutrient, and it's driving a market boom.

    A report published Monday showed that the global protein ingredient industry (which is used to make products like protein powders and power bars), is expected to be worth $58 billion by 2022. That's more than double the projections for the cannabis market. With the popularity of protein-focused fad diets like Atkins and the paleo diet, protein has become a darling of the nutrition industry in recent years.

    It's clear we've become protein-obsessed: Americans currently make up 80 percent of the protein ingredient market, according to the report, though other regions are quickly catching up.

    But our protein predilection is not necessarily making us healthier. We're already eating more than enough protein—sometimes twice as much—and a lot of our favorite protein-laced products have as much sugar as a milkshake or a candy bar. A classic chocolate chip flavor Clif Bar, for example, has 22 grams of sugar, the same as a Kit Kat.

    "They're basically just protein-fortified candy," said Dr. Yoni Freedhoff, an Ottawa-based physician and professor who has a blog on nutrition and diet.

    Freedhoff told me that any time the food industry markets a product as healthy, he likes to flip it over and compare the label. On his social media feeds, he's posted many high-protein "fitness" products with surprisingly high levels of sugar.

    Protein is one of the most essential nutrients our bodies need. It's used for everything from maintaining muscle, to building blood cells, to growing your hair. But we don't need heaps of it to function: the average adult man needs 56 grams, and the average woman needs 46 grams. You can get this easily from a healthy, balanced diet, and even if you work out, unless you're a bodybuilder, you really don't need any special protein intake.

    Freedhoff told me our obsession with protein may stem from a misunderstanding of protein's benefits for weight loss.

    "Meals that are not inclusive of some protein might leave people struggling more with satiety than meals that include protein," Freedhoff said. "But rather than worry about an absolute amount, we steer people just to ensuring they include some protein with every meal and snack."

    And Freedhoff said that if you're a fan of shakes or snack bars with lots of protein, just be sure to check the label. Not all are created equal and there are options that don't come with tablespoons of sugar.


    sauce https://motherboard.vice.com/en_us/a...urce=vicefbanz
    F*ck Cancer

    Eat your veggies

  47. #1447
    9 lives
    Reputation: cyclelicious's Avatar
    Join Date
    Oct 2008
    Posts
    12,254
    Team Canada Wears All-Vegan Uniforms at Olympics

    Vegetarian and Vegan Passion-vegnewsteamcanada.png

    Animal-rights activists praise apparel brand Hudson's Bay Company for outfitting this year's Olympians in animal-free outwear.

    Team Canada was outfitted in all-vegan uniforms during this year’s winter Olympics in Pyeongchang, South Korea. Apparel brand Hudson’s Bay Company (HBC)—which supplied the Olympians with uniforms—was praised by animal-rights organization People for the Ethical Treatment of Animals (PETA) for demonstrating that durable athletic wear can be made without animal products. “With their faux-fur pom-poms, wool-free sweaters, and synthetic-down insulation, Team Canada’s uniforms prove how stylish and warm vegan outerwear can be,” PETA director of corporate affairs Anne Brainard said. “PETA is celebrating the HBC for its compassionate and forward-thinking choice to outfit Canada’s Olympians in high-tech, modern materials that don’t harm a hair on an animal’s head.” During this year’s Olympics, Canadian figure skater/vegan activist Meagan Duhamel helped the Canadian team score a gold medal by executing a flawless performance—the last of her Olympic career—with partner Eric Radford, the first openly gay Olympian to win such an accolade.

    sauce Team Canada Wears All-Vegan Uniforms at Olympics
    F*ck Cancer

    Eat your veggies

Page 15 of 15 FirstFirst ... 51112131415

Similar Threads

  1. Vegan SS?
    By bigboarder1 in forum Singlespeed
    Replies: 66
    Last Post: 07-19-2015, 07:55 PM
  2. Any vegetarian riders out there?
    By stumblemumble in forum Nutrition and Hydration
    Replies: 110
    Last Post: 08-09-2012, 07:59 PM
  3. My Dog Is Now A Vegan?
    By Dirdir in forum Arizona
    Replies: 10
    Last Post: 02-17-2012, 11:50 AM
  4. Vegetarian
    By hdo_1975 in forum Clydesdales/Tall Riders
    Replies: 28
    Last Post: 07-29-2009, 07:52 AM
  5. Anyone here a Vegetarian or Vegan?
    By DownHillFast in forum Arizona
    Replies: 89
    Last Post: 10-29-2004, 09:02 PM

Members who have read this thread: 124

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •