#but sure raspberries are a major problem for veganism

[less-freshly-vegan]

The thing about "well veganism is bad because what about X group" is that somehow nobody making those complaints cares to find a fix. And tbh I see it in other stuff too, but especially environmental and vegan stuff.

Like does anyone else remember "zero waste is classist"? Sure there were some issues in the community, but nobody cared to be like "hey not everyone can use zero waste shops...so here's an alternative!"

I think a lot of people are more interested in shutting down topics they find uncomfortable than finding solutions. And in veganism that often presents like "ok well what about people in rural areas who can only live off chicken eggs?? NOT EVEN RASPBERRIES??" And then when you go "well nobody NEEDS to eat raspberries and I'm sure we can find a way for them to not need eggs" everyone flips, because they don't want solutions, they just want you to shut up.

[zealousnightsublime]

20 Anti-Inflammatory Dinners to Make This April

20 Anti-Inflammatory Dinners to Make This April. A well-balanced diet full of nutrient-dense foods like fruits, vegetables, fish, nuts, and spices is the best way to lower inflammation. Inflammation can lead to heart disease, type 2 diabetes and certain cancers. Inflammation can also be a major source of chronic pain, digestive problems and weight gain, so it’s important to reduce it by following an anti-inflammatory diet. These 20 dinners will help you keep it under control and support your immune system, too! - Edamame & Chickpea Salad Deliciously nutritious, this salad is loaded with edamame, chickpeas, carrots and bell peppers. It’s tossed in a herb and garlic vinaigrette with tart dried cranberries to balance the flavour. This is a healthy snack, dip or appetizer that can be enjoyed by itself or served on top of mixed greens for a hearty meal. It’s easy to make ahead and store in the fridge, too! This recipe calls for edamame (pronounced ehduhmaa*may), which are immature soybeans that can be found in the frozen section at your supermarket. They’re a great source of protein and fiber. - Ginger-Spiced Chickpeas This spicy chickpea stew is so easy to make and makes a wonderful, hearty dinner. It’s a great one-pot meal that you can have on the table in 30 minutes tops! In a large saucepan, heat oil over medium-high. Add onion, garlic and ginger. Stir until onions are tender and begin to brown. When the onions are translucent, add the tomatoes. Simmer on low for 10 minutes, until the sauce has thickened slightly. Serve with rice, naan or even with a dollop of yoghurt on the side. It’s a perfect vegan comfort food. This spiced chickpea recipe is the perfect addition to a shawarma bowl, or it’s also an excellent snack. It’s a quick and easy dish to prepare, and it can be made ahead of time so you can grab it on the go. - Salmon with Berries Wild Alaskan salmon encased in plate licking worthy sauce topped with a sweet, refreshing salsa of blueberries, pineapple and red bell peppers is the perfect combination for this springtime anti-inflammatory dinner. It's easy to make, and will leave you with no regrets! A glistening, jewel-like array of fruits that resemble raspberries and blackberries, salmonberries appear on shrubs throughout the Pacific Northwest and parts of Alaska and Canada. They're the first berries of spring and are delicious straight from the plant, or when they're harvested and processed into jams, jellies and wine. Often found in the wild, salmonberries aren't available year round so they're best enjoyed during their early ripening period. They're juicy, fragrant and highly perishable. - Sweet Potato & Kidney Bean Stew Sweet potatoes are the perfect side for a hearty stew, especially one packed with kidney beans. Served with dollops of yoghurt (veggie or vegan) as a cooling contrast and hot mint oil for a delicious drizzle, this is a comforting dish to make on a cold day. A delicious slow cooker meal, this Sweet Potato & Kidney Bean Stew is super simple to make. It's also full of flavour and nutritious - it meets all your vitamin A and K needs! Add all the ingredients to a 5 quart electric slow cooker and cook on low 8 hours. Mash a few of the sweet potatoes to thicken up the stew. - Strawberry & Tomato Salad Using peak-season strawberries and tomatoes is a great way to pack a ton of nutrients into a single dish. Fresh fruits and vegetables in season are ripe when they’re at their peak, so they’re higher in certain antioxidants that fight inflammation. This sweet, fruity salad pairs well with grilled meats like veggie burgers or BBQ jackfruit sandwiches for a light, anti-inflammatory meal. Add a simple balsamic reduction and olive oil to complete the flavor profile, and you have one delicious summer dinner! This is a very easy recipe and can be made in advance. Just be sure to add the vinegar dressing right before serving so it doesn’t get mushy. Read the full article

[oliveswitheverything]

Excuse me, but do you have any vegan options?

Never did I imagine when I started my blog that I would find it so cathartic, the act of putting pen to paper (fingers to keyboard just doesn’t have the same ring) has a way of releasing thoughts and wonderings that otherwise seem to be trapped, yet yearning to decamp, from the overactive muddle that is my brain.

Talking of the longing to decamp from the everyday, Gary and I recently celebrated our 15th wedding anniversary. 15 years felt like a great reason to get away, just the two of us and chill out. Chloe had filled her weekend with sleepovers and catching up with friends within 15 minutes of us telling her this idea.

Of course the idea of a weekend away filled me with excitement but the first thought that popped into my head was “What will I eat?” This wasn’t strange to me as it’s usually my first thought upon waking up anyway. But a whole weekend away of breakfasts, lunches and dinners that weren’t prepared and ingredient checked by me was rather daunting.

So off we went, bags packed, toothbrushes forgotten and the merlot double checked to make sure it hadn’t been left behind. We were staying in the beautiful Roe Park Resort Limavady, nestled away from the buzz of the town it was surrounded by beautiful woodland and an award winning golf course. Upon checking in I discovered my old romantic had booked us into the Orchid Suite. A stunning suite overlooking the golf course, complete with sitting area, large beautifully carved bed and a Jacuzzi in the bathroom.  Everything you need for a romantic getaway. The room had full tea and coffee facilities (kettle and nespresso machine) and it was easy to get hold of soya milk in the hotel.

Having been on the road most of the afternoon my thoughts soon turned to food. We decided to try out The Coach House. This was the more relaxed option of the two restaurants, full of golfers and families. I realised pretty quickly that the menu didn’t have any vegan options but I did spy an Oriental Vegetable Noodle Stir Fry with Phuck-Phuck sauce, turns out it wasn’t vegan but I still wonder what was in that sauce. Our waitress was great about going and checking with the chef what would be suitable for me, in fact the chef came and spoke to me and asked would I be happy with a vegan pasta provencale; Happy? I’d be bloomin’ delighted! The yummy mix of tomatoes, courgette, aubergine and peppers was accompanied by a rocket and new potato salad.

Well rested and ready for a day out and about I looked out the window to discover the good ole Norn Iron liquid sunshine, in other words it was raining! We decided to have Breakfast in Bed which was toast and fruit salad, along with a big pot of coffee and soya milk. The soya milk wasn’t on the menu but again they were really accommodating. ��We headed to Coleraine, being a north coast regular growing up I was pleased to see many of my favourite shops still there and a host of new ones too.  As with nearly all our shopping trips we ended up in Starbucks and I tried the new Matcha Tea Latte with almond milk, this was probably the greenest thing I’d ever seen and convinced myself that something that green must be good for me!

Anybody who goes to the North Coast knows that the place to eat is the Ramore Wine Bar. Overlooking the harbour, the desserts are almost a tourist attraction in themselves. I was sure this was going to be the place where I would find the elusive vegan item shining proudly on the menu. I even had it on good authority that the owner’s wife was vegan so surely there was an item for me in there somewhere! But no, no matter how many times I read that menu nothing even closely resembled the vegan yumminess I craved! Although the staff were really helpful in accommodating me, my heart sank as I was told the only vegan option would be a baked potato and side salad. Really? In the Ramore? But my heart sang when the waiter told me he could get me a curried lentil dahl from their upstairs restaurant, The Mermaid. If my heart sang at the thought of the dahl then it was in a flown blown, hair swishing, hip shaking Beyonce dance video at the taste. Gary says I have a tendency to get over excited at everything and that sometimes the only difference between me and a puppy is the puddle on the floor but this dahl was absolutely gorgeous, I tried to stretch it out as long as possible and have spent ages this week trying to find a recipe to recreate it.

Dinner that night was included in our package and was in Greens Restaurant, a more formal setting than the previous night. Once again there was no set vegan item on the menu but I was able to ask for the Garden Veg Risotto to be adapted to suit. This followed a lovely melon and raspberry fruit bowl. Adding to my 5-a-day (yeah ok, I suppose a gin soaked blackberry doesn’t count) was a gorgeously tart Bramble cocktail.

Both of us really enjoyed our stay in the Roe Park and would love to visit again but if I had one wish, it would extend to not only the Roe Park or the Ramore but for the majority of restaurants and that would be to have one, not a whole menu, but one choice on the menu that I can say “YES that’s for me.”

Which has left me wondering……………….am I part of the problem or part of the solution?

Until next time,

Love Olive You

Jayne xx

 * Check out my Instagram Page @oliveswitheverything for all the photos of the food mentioned above plus everything else I love to eat and discover 

**Our visit to the Roe Park was paid for in its entirety by us. And as always all opinions expressed are my own.

[itstomwilliams032-blog]

How to know juicing are safe?

As fresh juicing and smoothies becomes more popular, it’s important to know that there are a few minor risks. I stress that these are VERY minor, and nothing that should discourage anyone from juicing or smoothies with all the amazing benefits including better health, more energy, a delicious alternative to sugary drinks especially for your children, and my favorite, the most convenient way to consume all the recommended daily servings of fresh fruits and vegetables. In fact, a fresh juice or smoothie is just about the healthiest thing you can do for yourself, your family, and your friends! So let’s be aware of these concerns, but keep a healthy perspective!

Food Borne Illness

The CDC reports that produce is the leading cause of food poisoning in the US (although more hospitalizations are due to dairy products and more deaths are attributed to poultry). Produce with the greatest risk are melons (the rough skin traps bacteria and gets carried to the flesh when cut) and packaged pre-cut leafy greens.

The CDC and FDA recommend rinsing your produce in cold water, don’t buy pre-cut veggies and fruits, and grow your own sprouts. Washing with soap is not recommended. For easy guidelines see this article by the University of Maine. Related Articles : https://www.juicingpoint.com/

Add a little vinegar for additional protection. A study published in the “Journal of Food Protection” found that washing apples with vinegar and water reduced bacteria significantly better than water alone. The premier food magazine, “Cook's Illustrated,” sponsored a similar experiment and found that vinegar killed approximately 98% of bacteria on the surface of fresh fruits and vegetables. No soaking required! And no vinegar taste! Just spray white vinegar on your produce and rinse.

But let’s put this in perspective I know folks who rarely rinse their produce and have never had a problem. I’m one of them! However, if you’re pregnant, or you're making juices or smoothies for your children – both have a greater risk of infection and illness - I’d surely rinse all produce. And every time I read something about the working conditions of huge farms that grow and harvest commercial foods, I start rinsing all my produce! Unlike packaged beverages which undergo pasteurization to eradicate harmful organisms, fresh juice can only be made less risky by rinsing your produce. Also, storing fresh juice makes it more vulnerable to bacteria so it’s best to drink it right away.

Toxic Substances

Some seeds, rind, and leaves of common fruits and vegetables should not be eaten! This will likely surprise you as much as it did me! The seeds of apples, peaches, apricots, cherries, and raspberries, as well as the leaves of carrots, rhubarb, parsnip, and Queen Anne’s Lace (wild carrot) contain toxic compounds, but the amounts are so minute as to be of no real concern.

The major compound is known as amygdalin which produces cyanide, but the amount is so small that your body easily neutralizes it. There are claims that amygdalin has positive uses including cancer treatment. The American Cancer Society reviews this claim in a thorough and balanced article, and for an alternative view click here. The bottom line is that you would have to eat handfuls of these seeds or pits AND DIGEST THEM to experience serious illness. The seeds and pits have a tough coating impervious to digestion by most mammals. Symptoms of amygdalin toxicity are severe stomach cramps, headache, dizziness, difficulty breathing, and seizures. However, if too many seeds were eaten and digested, one would likely vomit a few times and not develop any other symptoms.

The rind of orange and grapefruit has a small amount of a toxic compound now used as an insecticide. Ingesting a small amount is absolutely safe for you and your pets, but several orange peels will definitely upset the stomach.

There is also mention of toxic substances in some sprouts. This is another one of those pieces of info that's interesting but of no real health concern. In the interest of awareness here's a brief review of toxins in sprouts. Lathyrogen is found in an inedible species of bean in the genus Lathyrus. Inedible so not a concern. Saponins are found in bean sprouts and are not harmful, though some claim this is so because outside of the body in test tube conditions saponins kill red blood cells. They are not only harmless in the body but extremely beneficial for lowering cholesterol, protecting against heart disease, and fighting certain cancers. Canavanine is a toxic compound found in alfalfa seeds. However, as with the toxin in apple seeds, it is so minute as not to be an issue. An adult would have to consume 14,000 milligrams of canavanine at one time to feel any toxic effects. A large helping of alfalfa sprouts gives you a few milligrams. For more about these compounds in sprouts go to this link.

Digestive Issues

A while we’re on the subject of stomach upset, certain fruits and veggies are so powerful that you may experience some stomach distress if you drink too much of them. Too many leafy greens or wheatgrass can do this. For others, too much beet will do the same. For those with sensitive digestion, mixing raw fruits and veggies can do this. I mix them every day with no ill effect. Standard nutritional rules state that in generally fruits and veggies should be eaten separately, though certain fruits go well with certain vegetables. In fact certain mixes are highly recommended for juice fasting and dieting, and for fighting diseases. The most common ‘ill effect’ of mixing fruits and veggies is gas, because fruit digests faster and uses different digestive enzymes. Carrots and apples are considered exceptions – carrots go well with any fruit and apples go well with any veggie.

Nutritional Deficiency

This is a concern only for those who limit themselves to juice or smoothies alone for long periods, especially if you’re pregnant, a young person still growing, and women in and past menopause. You can get all necessary nutrients from fruits and vegetables, but special attention needs to be paid to nutritional requirements during long juice fasts and diets. The nutrients which need special attention are iron, protein, calcium, B12, zinc, and Omega 3 fatty acids. These are critical nutrients that are difficult but not impossible to get from a vegetarian, vegan, or all-juice diet.

Medical and Dental Issues

Grapefruit juice is contraindicated if you take certain medications. Talk to your physician or pharmacist if this is a concern. If you have any thyroid issues, compounds in raw cruciferous vegetables can interfere with your treatment. Again talk with your physician because thyroid and other health problems can be effectively improved with certain fruits and vegetables. Cruciferous veggies include kale, broccoli, cabbage, bok choy, cauliflower, turnips, arugula, Brussels sprouts, radishes, collard greens, kohlrabi, rutabaga, and watercress.

Another medical concern is diabetes. The old rule of thumb is that anyone who is diabetic should stay away from fruit and sweet veggies such as carrots, beets, etc. Recent research has overturned this with the discovery that many fruits and veggies have compounds that actually help regulate sugar levels better than cooked food. This is exciting news for diabetics so talk to your physician right away!

There is concern about the issue of fiber. Fresh juice separates 'pulp' from juice. The pulp is primarily insoluble fiber. Soluble fiber remains in the juice. Nonetheless, juice provides less fiber than the whole food unless one returns the pulp to the juice. For those who need more fiber in their diet, blended drinks (popularly known as 'smoothies') may be a better choice since they do not separate pulp from the juice. Pulp is also added calories so for weight loss, juice is a better choice.

The National Osteoporosis Foundation points out that compounds in dark leafy vegetables (kale, spinach, etc.) can interfere with calcium absorption. They recommend that these rich foods be added to your juice recipes 2-3 times a week instead of every day.

Spinach is also high in oxalate, a compound that can lead to the formation of kidney stones. People with calcium oxalate kidney stones should avoid overdoing this veggie.

Don’t juice too many tomatoes or oranges if you have acid reflux since the high acid content can aggravate and even lead to acid reflux. Finally, there is a greater risk of gum disease and tooth decay chiefly among children and teenagers whose diets are entirely vegetables and fruits (vegan and vegetarian) without proper attention to the nutrients mentioned above according to Dr. Ludwig Leibsohn of the Academy of General Dentistry. These nutrients are not easily found in a strict fruit and veggie diet.

[aleatoryalarmalligator]

Visit to Portland

I am in Portland Oregon – actually Milwaukee but close enough, visiting my friend Sarah. It's just my luck that the biggest snow storm in four years hit a few days back, wiping out power, making it difficult to drive, and causing many places to close due to the weather.

I left on the amtrak from Spokane. It was also incredibly snowy there as well, though to be fair everyone knows that Spokane has shit weather. I loved riding the train. It's such a smooth ride, and there happened to be a lot of room in the train. I was however, exhausted and sick by the time I finally got on the train. I have been moved back to a schedule where I have to arrive at work at five in the morning. They told me at the last minute. So, day one of work, I had just found out that I had to go to bed the night before, and since that is not my schedule, I was not tired. I didn't sleep day one. Day two, friends kept me from going to bed, and the next day I had to get up at five for work, but at the same time, I had to pack, and get ready to go early. So, all said and done, I ended up getting very little sleep for three days, which already rendered me a zombie.

Then, we had to drive through a blizzard up to Spokane so I could catch my train at three in the morning. I forget to mention that I hadn't had the opportunity to eat a real meal in several days. So my stomach was dying. I started feeling claustrophobic in the hotel my father eventually bought. He took the bed and snored, not a rhythmic snore that a person can acclimate to. He honked and blew raspberries and choked and his snores were random and loud. I sat there and watched Anthony Bourdain, my stomach cramping up, and my adrenaline off the charts. I felt nauseated. I have this problem where, when I have a scheduled appointment to be someplace, the act of anticipating it, the act of getting ready for it, and the act of waiting all makes me very nauseated and panicked. There is nothing I can do about it. It's the only way life can function. I am not sure where I picked up this issue, but it's no fun.

So, by two in the morning, I was a frothing beast scarcely resembling my former self. I was quietly containing it, but exhaustion and hunger had taken allegiance with my nervous antipation which was verging on fear. I didn't complain or anything, but I did feel impending death and the resignation did not make the nausea subside. We showed up at the train station. The train was over an hour late. It felt like six hours. I started develop hives on my body. I could not relax until the train finally came. I have never been on a train. When the train lady finally took my ticket, I was able to chill out a little. We took off slowly. We passed through on a bridge above the streets of Spokane. The view from my train window was refreshing and surreal. We went through downtown, cars were so covered with snow that you could barely tell what they were, and the street lights cast this orange glow on everything. The sky was a pink color. There was a post apocalyptic feel to the whole place. I loved it. I wish I lived in a town that had an amtrak station, I would travel everywhere. Eventually the train went into the woods. I drifted off into a half sleep that never was real sleep, since there was always different sounds waking me, and my neck was contorted uncomfortably slag against the window pane.

It didn't stop snowing until I got into Portland. Even outside of Vancouver it was still snowing. Sarah was waiting for me at the train station. We got on a few buses which took us to Milwaukee eventually. Sarah's apartment is very cute. She pays a lot per month for it with her mom. She doesn't really like living with her mom, but right now this is her option. She works at a local brewery and is working her way up to server so she can make big money, and then hopefully cut her hours so she can start college. One thing that is painfully true about both Sarah and her mom, is that though they are both highly functioning individuals, they both suffer from this distant melancholic depression. Maybe for different reasons. I have anxiety issues, and I have suffered from depression before, but I almost feel like anxiety causes me to be extremely disappointed with myself for not living to my full potential. But there, that kind of depression has an aim. Sarah lives in a fog that has no purpose. It's harder because I don't know if there is a core reason she is depressed. It almost just chose her.

Sarah tries really hard. People see her as being super proactive and assertive. She's a really good mom to her son, and she is able to keep a stable home. She is in many regards a healthy minded individual. But behind the veil, she's completely numbed by depression. And because I am very close to her, I can't not feel that. It has affected our friendship negatively. It's caused her to push me away. It's caused her to be apathetic in times when she should not have been. Her depression eventually forced me to become my own best friend. Not to spite her, but to keep myself afloat. In turn, I have become a weirder person, having focused on a potential relationship that never ended up happening, having a tumblr blog where I spilled my every thought, eventually becoming really unhinged and getting raped. It all happened, and it wasn't sometime I ever had any real close friends or family to help me with. I have gone so many years now where Sarah was always supportive and around, but emotionally distant that it's changed who I am as a person. I get very frustrated when people talk about depression like it's a casual ignorable illness. It really does accumulate to a great loss over time. For Sarah, it started when she was fourteen, but would go away sometimes for years at a time until she became twenty four or so. And like I said, since then we have trouble connecting somewhat.

Despite this though, and despite the fact she has moved, Sarah and I are still very close. It's just not the kind of close. She just can't be there for me most of the time, and a lot of times, not at all.

On another note.

This is the first time I have ever visited Portland in a way that I looked at the place through the lens of someone who might live here and call it home. Coming from where I live, I have always looked at this place, and seen it as a bit otherworldly and magnificent. Like just being able to walk down the streets would inevitably cast my spirit in gold. I still see it as a great place. But I can see from how Sarah lives that my problems will most likely follow me over.

I have spent a good majority of the days biding my time for the snow to finally stop. Sarah and I finally got out of the house today, visiting the Bin Store Goodwill (the ones that you have to go through trashy stuff to find super cheap good stuff),and then we visited a wonderful vegan sushi cart she likes to eat at. Otherwise, Sarah goes to work and stays home mostly. Visiting her son Townes has been a lot of fun. We watch Adventure Time a lot.

Back home, Allison, my sister got herself in an unfair situation. She has this hospital bill she didn't immediately pay. They quickly sold it to a collection agency. This agency called her once in October. She said she would pay them as soon as she moved over the money into another account. Then she forgot, and then Christmas happened. It's only two hundred dollars. A few days ago, police came to her work place and basically stated that the debt has been raised to nearly a thousand dollars, and if she doesn't pay it soon she is going to jail. This really rude prick has talked to her on the phone and raised her voice at her when she tries to talk to them. The whole thing seems very unfair. Allison is such a lowkey responsible young person. She's nerdy and has never gotten remotely in trouble. It seems strange to me that this all could happen within the same year that she had to go to the hospital. Over a small bill.

Anyway, I think that will be it for tonight. I didn't want to make this too long. I'm going to lay down.

[starkforde]

Vegan B12 Vitamin To get To Level Up Energies

Lifestyle changes have affected adversely and it has spoiled our inner build capacity of metabolism. So, it is important to make sure that we take the supplement that will help us to increase our metabolism as well as keep ourselves healthy and hearty.

So,if you are the one keeps on checking those tablets to increase your metabolism then it's time to switch to Vitboost Vegan Liquid B-12 Drops – 60 x 5000 mcg Extra Strength Raspberry Flavored Vitamin B12 Liquid. It is the drop which is enriched with benefits of the b12 vitamin, that helps you as a fuel of the energy production that keeps you active all the time. Don't let your low energy be the reason for the fun because it can lead you to miss the major fun of life. b12 supplements will keep your energy levels high and boost your efficiency that will make your life much easier. This delicious liquid formula is the remedy for all your problems, it is simple to take this formula, just keep on the tongue and enjoy the flavor of raspberry. We understand that keeping all time dullness gives you the problem from the mental clarity of your life perspective but taking this vitamin b12 will make your mind and thought clear.

Our expert understands when it comes to your health you take several measures to check that whatever you're taking is safe or not. So, with us, you don't have to worry, as we have made sure that our B12 supplement undergoes all the quality tests to prove that we are fully safe to be part of your routine. Now you must have understood that our major concern is customer satisfaction and we check all the parameters of our b12 sublingual before delivering it to you. Don't think much and get your bottle today and feel the new excitement in life.

[nancygduarteus]

The Coming Obsolescence of Animal Meat

SAN FRANCISCO—The thought I had when the $100 chicken nugget hit my expectant tongue was the one cartoon villains have when they entrap a foreign critter and roast him over a spit: It tastes like chicken.

That’s because it was chicken—albeit chicken that had never laid an egg, sprouted a feather, or been swept through an electrified-water bath for slaughter. This chicken began life as a primordial mush in a bioreactor whose dimensions and brand I’m not allowed to describe to you, for intellectual-property reasons. Before that, it was a collection of cells swirling calmly in a red-hued, nutrient-rich “media,” with a glass flask for an eggshell. The chicken is definitely real, and technically animal flesh, but it left the world as it entered it—a mass of meat, ready for human consumption, with no brain or wings or feet.

This meat was what most of the world calls “lab grown,” but what Just, the company that makes the nugget, and other Silicon Valley start-ups want me to call “cultured meat” or “cell-based” meat, or better yet, “clean meat.” The argument is that almost all the food we eat, at some point, crosses a laboratory, whether in the course of researching flavors or perfecting packaging. So it is not fair to single out this particular product as being associated with freaky science. (Yes, I raised the point that all meat is technically cell-based, too, and no, this did not persuade anyone at the start-ups.)

“Every big brewery has a little room in the back which is clean, and has people in white lab coats, and they’re not ‘lab-grown’ beer,” argues Michael Selden, the co-founder of a cell-based-fish start-up, Finless Foods. “But we’re for some reason lab-grown fish, even though it really is the exact same thing.”

Regardless of what you call it, Just and others say it’s coming. Just, which was called Hampton Creek until last year, started out making vegan “eggs” and mayonnaise, then revealed in 2017 that it had also been working on cultured meat. The nugget was served to me to demonstrate that Just isn’t vaporware, in Silicon Valley parlance, or in this case, vapor-poultry. There’s a there there, and it’s edible.

Just has been mired in turmoil in recent years, as board members resigned and former employees complained of shoddy science. (CEO Josh Tetrick calls the claims “blatantly wrong.”) Because of what the company said are regulatory hurdles, Just missed its goal of making a commercial sale of the chicken nuggets by the end of 2018. The Atlantic ran a somewhat unflattering profile of  Tetrick in 2017, implying that the company is more style than substance.

Tetrick seemed eager to prove this magazine wrong. He told me he tries not to get too down about bad press. A couple of years ago, “we were pretty much just selling mayonnaise,” he said. But now the plant-based Just Egg, which was practically a prototype when the Atlantic article came out, is in grocery stores, and as of this week, you can order it at Bareburger and the mid-Atlantic chain Silver Diner.

Cultured chicken is, too, now on the horizon—that is, if people are willing to eat it. And if Just can ever make enough of it to feed them.

Tetrick is hawklike and southern, which, when combined with his conservational tendencies, lends him young–Al Gore energy. He’s nostalgic for chicken wings even though he’s vegan and does not eat them. When I visited Just a few weeks ago, he showed me a photo of wads of meat and fat in a bowl. They are chunks of Japanese beef that the company hopes to grow into a cultured version by scraping off samples within 24 hours of the animal’s demise. This product wasn’t ready for me to taste yet, but it’s important, in Tetrick’s view, to be a little bit aspirational. “If my team cannot see where we want to go, they’re never gonna go there,” he said.

“There” is a world in which cultured meat is inexpensive and everyone eats it, even if those same people have never heard of tempeh. Living, breathing, belching livestock is responsible for 15 percent of global greenhouse-gas emissions, about on par with cars. But Tetrick thinks that for many Americans, flavor and price rule the shopping cart, not environmentalism.

“I was born in Birmingham, Alabama, so imagine one of my friends who doesn’t care about any of the shit that I’m doing now,” he said, while perched on a bar stool in front of Just’s test kitchen. This hypothetical friend goes to a Piggly Wiggly to buy burgers. Except—oh wait!—next to the animal-based patties wrapped in clear plastic, he sees a Just burger patty for less money. “That, to me, is what it’s gonna take in order to break the dam of a habit,” Tetrick said.

Animal meat is a habit that many young Americans are ready to abandon. A quarter of 25-to-34-year-old Americans now say they are vegans or vegetarians, prompting The Economist to proclaim 2019 “the year of the vegan.” Burger King this month introduced a Whopper made with a plant-based Impossible patty. True, chicken grown in a bioreactor like Just’s is still animal, not vegetable; but without the factory-farming component, some vegetarians and vegans might be inclined to love their chickens and eat them too.

I am the ideal customer for this, because I enjoy meat-like flavors but don’t appreciate the more carnal elements of meat. I’m sure the Wrangler-clad Texan Council will revoke my Texanship for saying this, but I have never had a rare steak. I’ve never eaten something and thought, I wish this would make more of a murdery mess on my plate. And yet, I have no interest in passing up barbecue or Tex-Mex when I visit home or in telling my first-generation immigrant parents that I no longer eat meat. I would like a protein-rich substance that reminds me of my childhood and injects a robust, savory essence into my salad. I do not, however, care if that substance was ever technically alive.

Because frankly, life for many mass-bred animals is no life at all. In her book Big Chicken, Maryn McKenna describes seeing 30,000 birds crammed into a hot shed, some with bellies rubbed raw and legs twisted underneath them. Or, behold this description of the chicken-slaughtering process in a 2017 New Yorker story about Case Farms in Canton, Ohio:

At the plant, the birds are dumped into a chute that leads to the “live hang” area, a room bathed in black light, which keeps the birds calm. Every two seconds, employees grab a chicken and hang it upside down by its feet. “This piece here is called a breast rub,” Chester Hawk, the plant’s burly maintenance manager, told me, pointing to a plastic pad. “It’s rubbing their breast, and it’s giving them a calming sensation. You can see the bird coming toward the stunner. He’s very calm.” The birds are stunned by an electric pulse before entering the “kill room,” where a razor slits their throats as they pass. The room looks like the set of a horror movie: blood splatters everywhere and pools on the floor. One worker, known as the “backup killer,” stands in the middle, poking chickens with his knife and slicing their necks if they’re still alive.

(In response to the New Yorker story, Case Farms issued a statement that read, in part, “Our employees and growers share a committed responsibility to ensure the well-being and humane handling of all animals in our care.”)

Just’s process, meanwhile, is much more clinical. The company takes live cells from biopsies that don’t require the death of the chicken. It then isolates the cells that are most likely to grow, and gently nurtures them in tank-like bioreactors in a soup of proteins, sugar, and vitamins.

Across the bay from Just, in Emeryville, California, Finless Foods is attempting to perform this same procedure on fish. It’s not as far along as Just: Finless Foods has only 11 employees, to Just’s 120. Its office looks even less like a traditional workplace, with mismatched desks that early employees picked up from a used-furniture store. Its largest bioreactor only holds a liter of fish meat, while Just expects that in the “near term,” it will be able to produce hundreds to thousands of liters of meat.

Finless Foods’ Michael Selden rattled off an assortment of environmental and social injustices that motivate the need for cultured meat, from microplastics in our oceans, to greenhouse gases from shipping, to what he calls “environmental imperialism”: “The way that we get our food is very much just sort of like, we take what we want,” he told me. “If you live in San Francisco and you eat bluefin tuna, that bluefin tuna almost definitely comes from the Philippines. And we basically have fishing fleets in the Philippines that are, like, destroying local ecosystems to feed us.”

Whether Americans are sufficiently distraught over the state of Filipino ecosystems to replace a dinnertime staple remains to be seen. But for now, these companies have bigger challenges to getting to market.

For Finless Foods, a major hurdle is texture. It aims to make cultured bluefin tuna, which in animal form glistens like raspberry jam and springs back like a wet sponge. “I will not say we’ve fully solved that problem, because I’d be totally lying,” Selden said. The few journalists who have tasted the product were served a carp croquette that one reporter described as having “a pleasant aftertaste of the sea, though not fish as such.” Selden is looking into 3-D printing as a potential path to creating a sashimi-like simulacrum.

Similarly, when I asked Tetrick when his nuggets would actually be on sale, he glanced at Andrew Noyes, Just’s PR guy. “I know Andrew loves when I give timelines,” he said coyly. “I drive him crazy. It’s more likely than not … between now and the end of the year that we’re selling outside of the United States.”

Before that happens, the bioreactors needs to get larger, and there have to be many, many more of them, without sacrificing quality. Tetrick estimated that there would need to be 25 to 100 culturing facilities just to fulfill America’s demand for meat. These companies are also searching for a way to reduce the cost of the “media”—the vitamin slush the cells incubate in—potentially by reusing it.

Finally, the Just employees told me, they need the U.S. government to figure out a way to regulate the product, so people can rest assured that it’s not going to make them ill.

Al Almanza, the former acting deputy undersecretary for food safety at the U.S. Department of Agriculture, agrees that there aren’t enough data yet for food inspectors to know what’s normal or abnormal—and thus potentially unsafe—in a cultured-chicken plant. But he also says that regulators would probably expedite approval for Just if the company reached a scale at which it could sell its cultured meat, which it hasn’t yet. (The USDA did not return a request for comment.) And while Just argues that its process is better, from a food-safety standpoint, than animal slaughter, we only have the company’s word to go on at this point.

“Unless you have a perfectly sterile facility, with a cleanroom, and the bioreactors are being operated by robots, you’re at risk of some kind of contamination,” says Ben Wurgaft, a writer and historian who’s writing a book about laboratory-grown meat.

The U.S. Cattlemen’s Association has argued that only beef that’s been raised and slaughtered should be labeled “beef.” Just fervently hopes that when labeling rules do come down, it will be allowed to call its product “meat,” rather than “lab-grown meat,” for the good of public relations, if not fairness. “Back in Alabama, where all my old friends drive pickup trucks, imagine if Tesla put out a really fast, really affordable pickup truck, but Tesla couldn’t call it a pickup truck,” Tetrick said. “On the back, they had to say, like, ‘Electric mobility transport wheeler,’ or some godforsaken name. My friends do not want to drive that, because it fucks with their identity, unfortunately.”

On my visit to Just’s office, I asked Josh Hyman, the company’s chief of staff for research and development, whether the concept of cultured meat ever weirds anyone out.

“Yeah! I think it does,” he said as he prepared to fry up my $100 nugget from its frozen state. “Till you explain it.”

This is what Tetrick calls the “cultural component,” or letting “the consumer know this is a positive thing and they should eat it for dinner.”

As I chewed my nugget, I realized that though its taste asymptotically approached chicken, it was not, alas, chicken. It was crunchy, thanks to the fried, breaded coating; it was flavorful, thanks to the salt and spices inside; and its innards were creamy, which frankly is an improvement on the graininess of most processed nuggets. But it lacked the gamey animal kick that screams “chicken.”

We like meat to taste a certain way, but I realized that if I had never before had chicken, I might prefer this. ​Why is gaminess a virtue, anyway? Some people relish traditions such as hunting and fishing and the more visceral experiences with meat they provide. But if Just and similar companies are successful, future generations might only know chicken to be a pleasant, meat-esque paste, with no bones and skins to speak of. In fact, our entire notion of animal products might become unhinged from animals. The idea that human gustatory pleasure necessarily involves the inhumane farming of other creatures might come to be seen as outdated and gauche. A “real” chicken sandwich might be viewed, in some quarters, as barbarous as poaching. That is, if the bioreactor thing gets worked out.

Several Just employees have culinary backgrounds, and Hyman presided in front of the tasting table like a proud chef. There was heating up and cooling down of a pot of oil to reach the perfect temperature for my nugget. Noyes, who lived in D.C. before moving out West, shifted warily and remarked a few times that we were running “behind schedule.”

After serving me the nugget, Hyman scrambled up a custard-colored mung-bean egg substitute—the Just Egg, which comes in a squeeze bottle. It was fine; I don’t love scrambled eggs. Then he fed me a dairy-free rum-raisin ice cream that was one of the best desserts I’ve ever had.

Finally, he served up a breakfast sandwich made with a firm, plant-based “egg” patty. The patty had a pleasing earthiness, offset perfectly by a glop of spicy, stringy pimento cheese. Even at 3 p.m., after a full lunch, it was objectively tasty. If I had been hungover, it would have been heaven.

“Is this real cheese?” I asked.

“No,” Hyman said.

“What is it?” I asked.

He smiled. “We’re not allowed to say.”

from Health News And Updates https://www.theatlantic.com/health/archive/2019/04/just-finless-foods-lab-grown-meat/587227/?utm_source=feed

[ionecoffman]

The Coming Obsolescence of Animal Meat

SAN FRANCISCO—The thought I had when the $100 chicken nugget hit my expectant tongue was the one cartoon villains have when they entrap a foreign critter and roast him over a spit: It tastes like chicken.

That’s because it was chicken—albeit chicken that had never laid an egg, sprouted a feather, or been swept through an electrified-water bath for slaughter. This chicken began life as a primordial mush in a bioreactor whose dimensions and brand I’m not allowed to describe to you, for intellectual-property reasons. Before that, it was a collection of cells swirling calmly in a red-hued, nutrient-rich “media,” with a glass flask for an eggshell. The chicken is definitely real, and technically animal flesh, but it left the world as it entered it—a mass of meat, ready for human consumption, with no brain or wings or feet.

This meat was what most of the world calls “lab grown,” but what Just, the company that makes the nugget, and other Silicon Valley start-ups want me to call “cultured meat” or “cell-based” meat, or better yet, “clean meat.” The argument is that almost all the food we eat, at some point, crosses a laboratory, whether in the course of researching flavors or perfecting packaging. So it is not fair to single out this particular product as being associated with freaky science. (Yes, I raised the point that all meat is technically cell-based, too, and no, this did not persuade anyone at the start-ups.)

“Every big brewery has a little room in the back which is clean, and has people in white lab coats, and they’re not ‘lab-grown’ beer,” argues Michael Selden, the co-founder of a cell-based-fish start-up, Finless Foods. “But we’re for some reason lab-grown fish, even though it really is the exact same thing.”

Regardless of what you call it, Just and others say it’s coming. Just, which was called Hampton Creek until last year, started out making vegan “eggs” and mayonnaise, then revealed in 2017 that it had also been working on cultured meat. The nugget was served to me to demonstrate that Just isn’t vaporware, in Silicon Valley parlance, or in this case, vapor-poultry. There’s a there there, and it’s edible.

Just has been mired in turmoil in recent years, as board members resigned and former employees complained of shoddy science. (CEO Josh Tetrick calls the claims “blatantly wrong.”) Because of what the company said are regulatory hurdles, Just missed its goal of making a commercial sale of the chicken nuggets by the end of 2018. The Atlantic ran a somewhat unflattering profile of  Tetrick in 2017, implying that the company is more style than substance.

Tetrick seemed eager to prove this magazine wrong. He told me he tries not to get too down about bad press. A couple of years ago, “we were pretty much just selling mayonnaise,” he said. But now the plant-based Just Egg, which was practically a prototype when the Atlantic article came out, is in grocery stores, and as of this week, you can order it at Bareburger and the mid-Atlantic chain Silver Diner.

Cultured chicken is, too, now on the horizon—that is, if people are willing to eat it. And if Just can ever make enough of it to feed them.

Tetrick is hawklike and southern, which, when combined with his conservational tendencies, lends him young–Al Gore energy. He’s nostalgic for chicken wings even though he’s vegan and does not eat them. When I visited Just a few weeks ago, he showed me a photo of wads of meat and fat in a bowl. They are chunks of Japanese beef that the company hopes to grow into a cultured version by scraping off samples within 24 hours of the animal’s demise. This product wasn’t ready for me to taste yet, but it’s important, in Tetrick’s view, to be a little bit aspirational. “If my team cannot see where we want to go, they’re never gonna go there,” he said.

“There” is a world in which cultured meat is inexpensive and everyone eats it, even if those same people have never heard of tempeh. Living, breathing, belching livestock is responsible for 15 percent of global greenhouse-gas emissions, about on par with cars. But Tetrick thinks that for many Americans, flavor and price rule the shopping cart, not environmentalism.

“I was born in Birmingham, Alabama, so imagine one of my friends who doesn’t care about any of the shit that I’m doing now,” he said, while perched on a bar stool in front of Just’s test kitchen. This hypothetical friend goes to a Piggly Wiggly to buy burgers. Except—oh wait!—next to the animal-based patties wrapped in clear plastic, he sees a Just burger patty for less money. “That, to me, is what it’s gonna take in order to break the dam of a habit,” Tetrick said.

Animal meat is a habit that many young Americans are ready to abandon. A quarter of 25-to-34-year-old Americans now say they are vegans or vegetarians, prompting The Economist to proclaim 2019 “the year of the vegan.” Burger King this month introduced a Whopper made with a plant-based Impossible patty. True, chicken grown in a bioreactor like Just’s is still animal, not vegetable; but without the factory-farming component, some vegetarians and vegans might be inclined to love their chickens and eat them too.

I am the ideal customer for this, because I enjoy meat-like flavors but don’t appreciate the more carnal elements of meat. I’m sure the Wrangler-clad Texan Council will revoke my Texanship for saying this, but I have never had a rare steak. I’ve never eaten something and thought, I wish this would make more of a murdery mess on my plate. And yet, I have no interest in passing up barbecue or Tex-Mex when I visit home or in telling my first-generation immigrant parents that I no longer eat meat. I would like a protein-rich substance that reminds me of my childhood and injects a robust, savory essence into my salad. I do not, however, care if that substance was ever technically alive.

Because frankly, life for many mass-bred animals is no life at all. In her book Big Chicken, Maryn McKenna describes seeing 30,000 birds crammed into a hot shed, some with bellies rubbed raw and legs twisted underneath them. Or, behold this description of the chicken-slaughtering process in a 2017 New Yorker story about Case Farms in Canton, Ohio:

At the plant, the birds are dumped into a chute that leads to the “live hang” area, a room bathed in black light, which keeps the birds calm. Every two seconds, employees grab a chicken and hang it upside down by its feet. “This piece here is called a breast rub,” Chester Hawk, the plant’s burly maintenance manager, told me, pointing to a plastic pad. “It’s rubbing their breast, and it’s giving them a calming sensation. You can see the bird coming toward the stunner. He’s very calm.” The birds are stunned by an electric pulse before entering the “kill room,” where a razor slits their throats as they pass. The room looks like the set of a horror movie: blood splatters everywhere and pools on the floor. One worker, known as the “backup killer,” stands in the middle, poking chickens with his knife and slicing their necks if they’re still alive.

(In response to the New Yorker story, Case Farms issued a statement that read, in part, “Our employees and growers share a committed responsibility to ensure the well-being and humane handling of all animals in our care.”)

Just’s process, meanwhile, is much more clinical. The company takes live cells from biopsies that don’t require the death of the chicken. It then isolates the cells that are most likely to grow, and gently nurtures them in tank-like bioreactors in a soup of proteins, sugar, and vitamins.

Across the bay from Just, in Emeryville, California, Finless Foods is attempting to perform this same procedure on fish. It’s not as far along as Just: Finless Foods has only 11 employees, to Just’s 120. Its office looks even less like a traditional workplace, with mismatched desks that early employees picked up from a used-furniture store. Its largest bioreactor only holds a liter of fish meat, while Just expects that in the “near term,” it will be able to produce hundreds to thousands of liters of meat.

Finless Foods’ Michael Selden rattled off an assortment of environmental and social injustices that motivate the need for cultured meat, from microplastics in our oceans, to greenhouse gases from shipping, to what he calls “environmental imperialism”: “The way that we get our food is very much just sort of like, we take what we want,” he told me. “If you live in San Francisco and you eat bluefin tuna, that bluefin tuna almost definitely comes from the Philippines. And we basically have fishing fleets in the Philippines that are, like, destroying local ecosystems to feed us.”

Whether Americans are sufficiently distraught over the state of Filipino ecosystems to replace a dinnertime staple remains to be seen. But for now, these companies have bigger challenges to getting to market.

For Finless Foods, a major hurdle is texture. It aims to make cultured bluefin tuna, which in animal form glistens like raspberry jam and springs back like a wet sponge. “I will not say we’ve fully solved that problem, because I’d be totally lying,” Selden said. The few journalists who have tasted the product were served a carp croquette that one reporter described as having “a pleasant aftertaste of the sea, though not fish as such.” Selden is looking into 3-D printing as a potential path to creating a sashimi-like simulacrum.

Similarly, when I asked Tetrick when his nuggets would actually be on sale, he glanced at Andrew Noyes, Just’s PR guy. “I know Andrew loves when I give timelines,” he said coyly. “I drive him crazy. It’s more likely than not … between now and the end of the year that we’re selling outside of the United States.”

Before that happens, the bioreactors needs to get larger, and there have to be many, many more of them, without sacrificing quality. Tetrick estimated that there would need to be 25 to 100 culturing facilities just to fulfill America’s demand for meat. These companies are also searching for a way to reduce the cost of the “media”—the vitamin slush the cells incubate in—potentially by reusing it.

Finally, the Just employees told me, they need the U.S. government to figure out a way to regulate the product, so people can rest assured that it’s not going to make them ill.

Al Almanza, the former acting deputy undersecretary for food safety at the U.S. Department of Agriculture, agrees that there aren’t enough data yet for food inspectors to know what’s normal or abnormal—and thus potentially unsafe—in a cultured-chicken plant. But he also says that regulators would probably expedite approval for Just if the company reached a scale at which it could sell its cultured meat, which it hasn’t yet. (The USDA did not return a request for comment.) And while Just argues that its process is better, from a food-safety standpoint, than animal slaughter, we only have the company’s word to go on at this point.

“Unless you have a perfectly sterile facility, with a cleanroom, and the bioreactors are being operated by robots, you’re at risk of some kind of contamination,” says Ben Wurgaft, a writer and historian who’s writing a book about laboratory-grown meat.

The U.S. Cattlemen’s Association has argued that only beef that’s been raised and slaughtered should be labeled “beef.” Just fervently hopes that when labeling rules do come down, it will be allowed to call its product “meat,” rather than “lab-grown meat,” for the good of public relations, if not fairness. “Back in Alabama, where all my old friends drive pickup trucks, imagine if Tesla put out a really fast, really affordable pickup truck, but Tesla couldn’t call it a pickup truck,” Tetrick said. “On the back, they had to say, like, ‘Electric mobility transport wheeler,’ or some godforsaken name. My friends do not want to drive that, because it fucks with their identity, unfortunately.”

On my visit to Just’s office, I asked Josh Hyman, the company’s chief of staff for research and development, whether the concept of cultured meat ever weirds anyone out.

“Yeah! I think it does,” he said as he prepared to fry up my $100 nugget from its frozen state. “Till you explain it.”

This is what Tetrick calls the “cultural component,” or letting “the consumer know this is a positive thing and they should eat it for dinner.”

As I chewed my nugget, I realized that though its taste asymptotically approached chicken, it was not, alas, chicken. It was crunchy, thanks to the fried, breaded coating; it was flavorful, thanks to the salt and spices inside; and its innards were creamy, which frankly is an improvement on the graininess of most processed nuggets. But it lacked the gamey animal kick that screams “chicken.”

We like meat to taste a certain way, but I realized that if I had never before had chicken, I might prefer this. ​Why is gaminess a virtue, anyway? Some people relish traditions such as hunting and fishing and the more visceral experiences with meat they provide. But if Just and similar companies are successful, future generations might only know chicken to be a pleasant, meat-esque paste, with no bones and skins to speak of. In fact, our entire notion of animal products might become unhinged from animals. The idea that human gustatory pleasure necessarily involves the inhumane farming of other creatures might come to be seen as outdated and gauche. A “real” chicken sandwich might be viewed, in some quarters, as barbarous as poaching. That is, if the bioreactor thing gets worked out.

Several Just employees have culinary backgrounds, and Hyman presided in front of the tasting table like a proud chef. There was heating up and cooling down of a pot of oil to reach the perfect temperature for my nugget. Noyes, who lived in D.C. before moving out West, shifted warily and remarked a few times that we were running “behind schedule.”

After serving me the nugget, Hyman scrambled up a custard-colored mung-bean egg substitute—the Just Egg, which comes in a squeeze bottle. It was fine; I don’t love scrambled eggs. Then he fed me a dairy-free rum-raisin ice cream that was one of the best desserts I’ve ever had.

Finally, he served up a breakfast sandwich made with a firm, plant-based “egg” patty. The patty had a pleasing earthiness, offset perfectly by a glop of spicy, stringy pimento cheese. Even at 3 p.m., after a full lunch, it was objectively tasty. If I had been hungover, it would have been heaven.

“Is this real cheese?” I asked.

“No,” Hyman said.

“What is it?” I asked.

He smiled. “We’re not allowed to say.”

Article source here:The Atlantic

[charlistirling8-blog]

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[milenasanchezmk]

The Carnivore Diet: Pros, Cons, and Suggestions

All-meat diets are growing in popularity. There are the cryptocurrency carnivores. There’s the daughter of the ascendant Jordan B. Peterson, Mikhaila Peterson, who’s using a carnivorous diet to stave off a severe autoimmune disease that almost killed her as a child. The most prominent carnivore these days, Dr. Shawn Baker (who appears to eat only grilled ribeyes (at home) and burger patties (on the go), recently appeared on the Joe Rogan Experience and Robb Wolf’s podcast, and is always breaking world records on the rower. Tons of other folks are eating steak and little else—and loving it. There are Facebook groups and subreddits and Twitter subcultures devoted to carnivorous dieting.

What do I think?

I’m no carnivore. I love my Big Ass Salads, my avocados, my steamed broccoli dipped in butter. My blackberries, blueberries, raspberries, and strawberries. My spoonful of coconut butter.

Yet, I get the appeal.

We’ve been eating meat for three million years. Its caloric-and-nutrient density allowed us to dispense with the large guts needed to digest fibrous plant matter and build massive, energy-hogging brains. There isn’t a traditional culture on Earth that wholly abstains or abstained from animal products. Nearly every human being who ever lived ate meat whenever he or she could get it.

Thus, meat appears to be the “baseline food” for humans. If you look past the cultural conditioning that tries to convince us that meat will give us heart disease, cancer, and diabetes, meat looks pretty damn good as a place to start.

The question is if it’s where we should stay exclusively…. 

All this said, I’m skeptical about the “steak and water” or “ground beef and water” diets of modern carnivory. Let me explain….

A Few Key Arguments For It (and My Feedback) “In its natural state, meat is relatively safe as far as toxins go.”

Animals can run and bite and claw and fly to get away from predators; most don’t need to employ any chemical warfare that causes problems when you eat the meat. Sure, allergies and intolerances can arise, like if you get bitten by the Lone Star tick and pick up a red meat allergy, but those are quite rare.

“Whereas plants’ phytonutrients are pesticides.”

This is technically true. They are toxins the plant produces to dissuade consumption by predators—toxins that the plants manufacture to maim, poison, kill, or even just make life uncomfortable for the animals who eat it.

But just as we can do with many other “harmful” inputs, we tend to treat plant phytonutrients as hormetic stressors that make us stronger, healthier, and more robust. 

There’s an upper limit, of course. And many of the phytonutrients have been primarily applied either to populations eating normal omnivorous, often downright unhealthy diets or to unhealthy subjects trying to improve a disease marker. As I’ve said before, there aren’t any real studies in healthy human carnivores, so we don’t know one way or the other whether the promising results of the extant studies apply to people eating only animal products. 

“Meat nutrients are highly bioavailable.”

The protein has all the amino acids we need to live and thrive. We readily absorb and utilize the vitamins and minerals in meat; they already come in “animal form,” requiring little to no conversion before we can start incorporating them into our physiology. Plant nutrients usually undergo a conversion process before humans can utilize them, and not every human has the same conversion capacity.

Some of those essential and/or helpful nutrients only occur in meat, like creatine, carnosine, vitamin B12. There’s literally no realistic way to obtain them without relying on supplementation, which didn’t exist until the last hundred years.

“Nutrient requirement studies don’t apply to us.”

I could see that. They haven’t tested the requirements for selenium, magnesium, and iodine on a zero-carb carnivorous diet. Do they go down? Can you therefore get by and thrive on lower intakes—the low levels found in muscle meat?

It’s a tough call.

It hasn’t been empirically tested. That’s true. It largely hasn’t undergone a series of RCTs. You can’t pull up a Cochrane meta-analysis of carnivore studies. All we really have are anecdotes.

I’m not disregarding the power or relevance of anecdotes and testimonials. Those are real. They’re not all suffering from a mass delusion. They’re not all lying. Peer-reviewed? No. Admissible in a scientific paper? Not unless you call it a case study. When you’re there in the room with someone pouring their heart out because something you wrote helped them drop 50 pounds and reclaim their lives, you don’t go “Yeah, but where are the clinical trials?” At some point, the weight of anecdotes adds up to something substantial, something suggestive. And hey, if it’s working for you, there’s no arguing that. 

But I can’t point to anything solid and totally objective in the research. Not yet anyway.

Still, any time you embark on a historically unprecedented way of eating, whether it’s pure muscle meat carnivore or vegan, you should be a little more careful about what you think you know. 

What Do We Know About Carnivory in Human History?

We don’t know if there have been any purely carnivorous human cultures. We haven’t found any yet, and you can’t prove a negative, so I won’t say “there were none.”

In all the best candidates so far, though, plants sneak into the diets. The Inuit actually utilized a wide variety of plant foods including berries, sea vegetables, lichens, and rhizomes. They made tea from pine needles, which are high in vitamin C and polyphenols.  The Sami of Finland, who primarily live off a low-carb, high-fat diet of meat, fish, and reindeer milk (I have to imagine that’s coming to Whole Foods soon), also gather wild plant foods, particularly berries and mushrooms (Finland’s forests produce 500 million kg of berries and over 2 billion kg of mushrooms each year!), sometimes even feeding their reindeer hallucinogenic mushrooms to produce psychoactive urine. The Maasai are known for their meat, milk, and blood diets, but they often traded for plant foods like bananas, yams, and taro, too, and they cooked their meat with anti-parasitic spices, drank bitter (read: tannin- and polyphenol-rich) herb tea on a regular basis, and used dozens of plants as medicines (PDF). Even Neanderthals used plants as food and medicine, we’re learning.

Even if we discover evidence of carnivory in human prehistory or in some extant group, the emerging science of genetic ancestral differences suggests that the habitual diets of our recent ancestors shapes the optimal diet for us today. If your close ancestors weren’t carnivores, you might not have the adaptations necessary to thrive on an all-meat diet.

Still, what about Vilhjamjur Stefansson, an Arctic explorer who came away very impressed with the native Inuit diet and underwent a series of studies on the effect of an all-meat diet in man? He and a colleague did great for over a year eating only meat. But Stefansson wasn’t eating ground beef. In his own words, he ate “steaks, chops, brains fried in bacon fat, boiled short-ribs, chicken, fish, liver, and bacon.” Definitely carnivorous. Definitely not just steak or ground beef, as many modern carnivores seem to be eating. All those “weird” cuts gave him critical micronutrients otherwise difficult to get from just steak.

How To Best Optimize a Carnivore Diet

While you won’t find me switching to the carnivore side, if I were to do a carnivorous diet, here’s how I’d try to optimize it (and why).

Take Magnesium

A recent paper showed that the majority of people following a “paleolithic ketogenic diet” with at least 70% of calories from animal foods and including offal had adequate serum magnesium levels. That’s a great start. But earlier studies show that serum magnesium may not be the definitive marker. A person can have normal serum levels but inadequate tissue levels—and in the tissues is where magnesium does its work. A person can have normal serum levels but still be deficient.

Eat Eggs

They’re not quite animals, but they contain everything you need to build a bird from scratch. That’s cool·—bite-sized whole animal.

Eat Liver

Liver is unabashedly animal flesh. It absolutely qualifies for a carnivorous diet. Loaded with choline, folate, vitamin A, copper, and iron, it’s nature’s most bioavailable multivitamin. There’s no reason not to include it. If you get your hands on some fish livers, you’ll get a ton of vitamin D along for the ride.

There’s frozen liver tabs, where people dice up liver into little chunks and swallow them hole.

There’s liver smoothies, where absolute savages blend raw liver and drink it. I know a guy who fixed severe iron deficiency by drinking raw chicken liver orange juice smoothies, with the vitamin C in OJ meant to enhance iron absorption.

Liver is also great sauteed with fish sauce, citrus, salt, pepper, and sesame oil. Do it quick, don’t overcook.

Eat Seafood

A few oysters, some mussels, a filet of wild sockeye salmon… You’ll get vitamin D, long-chained omega-3s (which tend to rare even in pastured ruminant flesh), selenium, iodine, copper, iron, manganese. Not every meal has to—or should— be a New York strip. 

Implement Intermittent Fasts On a Regular Basis

A constant influx of muscle meat will keep mTOR topped up. That’s great for muscle growth and general robustness. Just do something to stop the protein intake for a day or two to  lest you start fueling unwanted growths.

Treat Spices and Other Low/Non-Calorie Plant Foods As Medicinal Supplements That Don’t “Count”

All the nearly-carnivorous cultures we have good data on did similar things, using bitter herbs and barks and the like as supplements to their diets. You’re not getting calories from this stuff. You’re getting non-caloric compounds that provide health benefits.

Get the Best Quality Meat You Can Find and Afford

While I’m sure a diet of snare-caught hare, Alaskan elk, and choice sockeye salmon you wrest from the grasp of picky grizzlies poised over rivers preparing for a long winter would be ideal, it’s not necessary. Yes, grass-fed and -finished/pastured as well as organic are ideal, but do the best you can with what you have.

Use Bone Broth

It’s a great way to get collagen and the glycine it contains to balance out all the methionine you’re eating, especially if you’re doing the muscle meat-only thing and avoiding most gelatinous cuts of meat.  Make it yourself or buy. Collagen supplementation, of course, works here, too.

The carnivore diet isn’t for me. I like plants way too much. But I’m cautiously optimistic that it could work for more people than you’d expect, provided they heed as many of my suggestions as possible.

That’s it for me, folks. What about you? Have any experience eating a carnivorous diet? Interested in trying? Let me know what you know!

[fishermariawo]

The Carnivore Diet: Pros, Cons, and Suggestions

All-meat diets are growing in popularity. There are the cryptocurrency carnivores. There’s the daughter of the ascendant Jordan B. Peterson, Mikhaila Peterson, who’s using a carnivorous diet to stave off a severe autoimmune disease that almost killed her as a child. The most prominent carnivore these days, Dr. Shawn Baker (who appears to eat only grilled ribeyes (at home) and burger patties (on the go), recently appeared on the Joe Rogan Experience and Robb Wolf’s podcast, and is always breaking world records on the rower. Tons of other folks are eating steak and little else—and loving it. There are Facebook groups and subreddits and Twitter subcultures devoted to carnivorous dieting.

What do I think?

I’m no carnivore. I love my Big Ass Salads, my avocados, my steamed broccoli dipped in butter. My blackberries, blueberries, raspberries, and strawberries. My spoonful of coconut butter.

Yet, I get the appeal.

We’ve been eating meat for three million years. Its caloric-and-nutrient density allowed us to dispense with the large guts needed to digest fibrous plant matter and build massive, energy-hogging brains. There isn’t a traditional culture on Earth that wholly abstains or abstained from animal products. Nearly every human being who ever lived ate meat whenever he or she could get it.

Thus, meat appears to be the “baseline food” for humans. If you look past the cultural conditioning that tries to convince us that meat will give us heart disease, cancer, and diabetes, meat looks pretty damn good as a place to start.

The question is if it’s where we should stay exclusively…. 

All this said, I’m skeptical about the “steak and water” or “ground beef and water” diets of modern carnivory. Let me explain….

A Few Key Arguments For It (and My Feedback) “In its natural state, meat is relatively safe as far as toxins go.”

Animals can run and bite and claw and fly to get away from predators; most don’t need to employ any chemical warfare that causes problems when you eat the meat. Sure, allergies and intolerances can arise, like if you get bitten by the Lone Star tick and pick up a red meat allergy, but those are quite rare.

“Whereas plants’ phytonutrients are pesticides.”

This is technically true. They are toxins the plant produces to dissuade consumption by predators—toxins that the plants manufacture to maim, poison, kill, or even just make life uncomfortable for the animals who eat it.

But just as we can do with many other “harmful” inputs, we tend to treat plant phytonutrients as hormetic stressors that make us stronger, healthier, and more robust. 

There’s an upper limit, of course. And many of the phytonutrients have been primarily applied either to populations eating normal omnivorous, often downright unhealthy diets or to unhealthy subjects trying to improve a disease marker. As I’ve said before, there aren’t any real studies in healthy human carnivores, so we don’t know one way or the other whether the promising results of the extant studies apply to people eating only animal products. 

“Meat nutrients are highly bioavailable.”

The protein has all the amino acids we need to live and thrive. We readily absorb and utilize the vitamins and minerals in meat; they already come in “animal form,” requiring little to no conversion before we can start incorporating them into our physiology. Plant nutrients usually undergo a conversion process before humans can utilize them, and not every human has the same conversion capacity.

Some of those essential and/or helpful nutrients only occur in meat, like creatine, carnosine, vitamin B12. There’s literally no realistic way to obtain them without relying on supplementation, which didn’t exist until the last hundred years.

“Nutrient requirement studies don’t apply to us.”

I could see that. They haven’t tested the requirements for selenium, magnesium, and iodine on a zero-carb carnivorous diet. Do they go down? Can you therefore get by and thrive on lower intakes—the low levels found in muscle meat?

It’s a tough call.

It hasn’t been empirically tested. That’s true. It largely hasn’t undergone a series of RCTs. You can’t pull up a Cochrane meta-analysis of carnivore studies. All we really have are anecdotes.

I’m not disregarding the power or relevance of anecdotes and testimonials. Those are real. They’re not all suffering from a mass delusion. They’re not all lying. Peer-reviewed? No. Admissible in a scientific paper? Not unless you call it a case study. When you’re there in the room with someone pouring their heart out because something you wrote helped them drop 50 pounds and reclaim their lives, you don’t go “Yeah, but where are the clinical trials?” At some point, the weight of anecdotes adds up to something substantial, something suggestive. And hey, if it’s working for you, there’s no arguing that. 

But I can’t point to anything solid and totally objective in the research. Not yet anyway.

Still, any time you embark on a historically unprecedented way of eating, whether it’s pure muscle meat carnivore or vegan, you should be a little more careful about what you think you know. 

What Do We Know About Carnivory in Human History?

We don’t know if there have been any purely carnivorous human cultures. We haven’t found any yet, and you can’t prove a negative, so I won’t say “there were none.”

In all the best candidates so far, though, plants sneak into the diets. The Inuit actually utilized a wide variety of plant foods including berries, sea vegetables, lichens, and rhizomes. They made tea from pine needles, which are high in vitamin C and polyphenols.  The Sami of Finland, who primarily live off a low-carb, high-fat diet of meat, fish, and reindeer milk (I have to imagine that’s coming to Whole Foods soon), also gather wild plant foods, particularly berries and mushrooms (Finland’s forests produce 500 million kg of berries and over 2 billion kg of mushrooms each year!), sometimes even feeding their reindeer hallucinogenic mushrooms to produce psychoactive urine. The Maasai are known for their meat, milk, and blood diets, but they often traded for plant foods like bananas, yams, and taro, too, and they cooked their meat with anti-parasitic spices, drank bitter (read: tannin- and polyphenol-rich) herb tea on a regular basis, and used dozens of plants as medicines (PDF). Even Neanderthals used plants as food and medicine, we’re learning.

Even if we discover evidence of carnivory in human prehistory or in some extant group, the emerging science of genetic ancestral differences suggests that the habitual diets of our recent ancestors shapes the optimal diet for us today. If your close ancestors weren’t carnivores, you might not have the adaptations necessary to thrive on an all-meat diet.

Still, what about Vilhjamjur Stefansson, an Arctic explorer who came away very impressed with the native Inuit diet and underwent a series of studies on the effect of an all-meat diet in man? He and a colleague did great for over a year eating only meat. But Stefansson wasn’t eating ground beef. In his own words, he ate “steaks, chops, brains fried in bacon fat, boiled short-ribs, chicken, fish, liver, and bacon.” Definitely carnivorous. Definitely not just steak or ground beef, as many modern carnivores seem to be eating. All those “weird” cuts gave him critical micronutrients otherwise difficult to get from just steak.

How To Best Optimize a Carnivore Diet

While you won’t find me switching to the carnivore side, if I were to do a carnivorous diet, here’s how I’d try to optimize it (and why).

Take Magnesium

A recent paper showed that the majority of people following a “paleolithic ketogenic diet” with at least 70% of calories from animal foods and including offal had adequate serum magnesium levels. That’s a great start. But earlier studies show that serum magnesium may not be the definitive marker. A person can have normal serum levels but inadequate tissue levels—and in the tissues is where magnesium does its work. A person can have normal serum levels but still be deficient.

Eat Eggs

They’re not quite animals, but they contain everything you need to build a bird from scratch. That’s cool·—bite-sized whole animal.

Eat Liver

Liver is unabashedly animal flesh. It absolutely qualifies for a carnivorous diet. Loaded with choline, folate, vitamin A, copper, and iron, it’s nature’s most bioavailable multivitamin. There’s no reason not to include it. If you get your hands on some fish livers, you’ll get a ton of vitamin D along for the ride.

There’s frozen liver tabs, where people dice up liver into little chunks and swallow them hole.

There’s liver smoothies, where absolute savages blend raw liver and drink it. I know a guy who fixed severe iron deficiency by drinking raw chicken liver orange juice smoothies, with the vitamin C in OJ meant to enhance iron absorption.

Liver is also great sauteed with fish sauce, citrus, salt, pepper, and sesame oil. Do it quick, don’t overcook.

Eat Seafood

A few oysters, some mussels, a filet of wild sockeye salmon… You’ll get vitamin D, long-chained omega-3s (which tend to rare even in pastured ruminant flesh), selenium, iodine, copper, iron, manganese. Not every meal has to—or should— be a New York strip. 

Implement Intermittent Fasts On a Regular Basis

A constant influx of muscle meat will keep mTOR topped up. That’s great for muscle growth and general robustness. Just do something to stop the protein intake for a day or two to  lest you start fueling unwanted growths.

Treat Spices and Other Low/Non-Calorie Plant Foods As Medicinal Supplements That Don’t “Count”

All the nearly-carnivorous cultures we have good data on did similar things, using bitter herbs and barks and the like as supplements to their diets. You’re not getting calories from this stuff. You’re getting non-caloric compounds that provide health benefits.

Get the Best Quality Meat You Can Find and Afford

While I’m sure a diet of snare-caught hare, Alaskan elk, and choice sockeye salmon you wrest from the grasp of picky grizzlies poised over rivers preparing for a long winter would be ideal, it’s not necessary. Yes, grass-fed and -finished/pastured as well as organic are ideal, but do the best you can with what you have.

Use Bone Broth

It’s a great way to get collagen and the glycine it contains to balance out all the methionine you’re eating, especially if you’re doing the muscle meat-only thing and avoiding most gelatinous cuts of meat.  Make it yourself or buy. Collagen supplementation, of course, works here, too.

The carnivore diet isn’t for me. I like plants way too much. But I’m cautiously optimistic that it could work for more people than you’d expect, provided they heed as many of my suggestions as possible.

That’s it for me, folks. What about you? Have any experience eating a carnivorous diet? Interested in trying? Let me know what you know!

[calorieworkouts]

Healthy protein intake

Protein is essential to a healthy and balanced diet plan. Are you getting the recommended daily amount?

Much of the focus on nourishment tends to be on minimizing fat consumption as well as raising the usage of vitamin-rich foods, and also healthy protein is quickly forgotten. Healthy protein is crucial for even more than simply muscle bulk as well as slim waistlines, it's also a key staple of any diet for every age and also task level. In the United States, a diet regimen abundant in healthy proteins is very easy to consume yet many individuals don't obtain appropriate amounts in the food they consume each day.

Proteins belong to every cell, tissue as well as body organ in the body, as well as healthy degrees are essential in sustaining cell repair service and upkeep. As a person ages and also throughout particular life phases like pregnancy, protein consumption ends up being specifically vital for health and correct body function. Lets take a look at the threats of low healthy protein, suggestions on healthy protein intake and ways to offer your body the quality healthy protein it has to preserve health.

Protein matters

Like any dietary component, low healthy protein levels could have major wellness effects. If the body does not obtain adequate healthy protein, it begins faultying down muscular tissue, which can result in loss of muscular tissue mass. According to the Harvard College of Public Health, absence of protein could likewise negatively affect growth, resistance, and also the heart and respiratory system systems.

Since the body can't keep protein, it must be consistently restored via foods like fish, beans as well as eggs, among various other perfect protein resources. However just how much protein do you require? See the chart for consumption recommendations, or visit the USDAs site choosemyplate.gov to create a healthy protein program utilizing their Daily Food Plan. Because healthy protein needs vary by age, body weight as well as task degree, among various other elements, its essential to talk with your healthcare company to figure out the very best intake level for you.

Quality counts

Most individuals can get their recommended protein consumption with merely a few servings daily, however the source of protein is essential. While foods like red meat contain high levels of healthy protein, routine consumption might add to high cholesterol and also various other health and wellness problems. Instead, go with top quality healthy proteins that deliver the nutrients your body needs without the included hydrogenated fat. Quality protein can be found in foods like:

Meats, chicken and fish. A serving dimension of 2 to 3 ounces of fish like salmon, or lean meat like skinless turkey or poultry could deliver around 20 grams of protein.

Peanut butter. Simply 2 tbsps of the healthy and balanced spread or an additional nut butter has about 8 grams of protein. Be sure to prevent brands that have high fructose corn syrup.

Legumes. Include an offering of 1/2 mug of prepared dried out beans to your daily intake for a healthy and balanced protein boost of regarding 7 grams.

Eggs. One egg provides around 6 grams of protein. Add variety to your diet plan by having actually a clambered egg for breakfast eventually and a cut hard-boiled rally your salad the next.

Other good sources of protein consist of tofu, nuts as well as seeds, milk as well as milk items, grains, as well as some veggies as well as fruits.

Why supplement?

Whey. Casein. Soy. Rice. Pea. If you've ever walked right into the supplement area of your favored store, the healthy protein options might appear a little overwhelming. Vegetarians, older adults, athletes and also people with dietary limitations may not get enough protein with diet alone and also might should include a supplement to meet the recommended everyday consumption. If this uses to you, here are some suggestions for choosing the ideal protein supplement:

Vary the kind. Since the body requires a variety of proteins to work correctly, acquire a couple of various sorts of protein supplements such as whey, soy as well as rice and alternate each day.

Pair it with nutritional healthy protein. Do not rely upon supplementation alone, rather, utilize a supplement in addition to eating a diet plan rich in healthy and balanced proteins to obtain your suggested daily intake.

Consider your dietary needs. If you're on a vegan diet plan or are lactose intolerant, pick a rice or soy

supplement as opposed to whey, which is a milk derivative.

Pair it with your way of living. If you're regularly on the move, a ready-to-drink healthy protein, rather than a powder you need to mix on your own, may be a good choice. Many come in practical, one-serving cans or boxes you could store in the fridge and get on the means out the door.

Make the most of it. Healthy protein supplements don't need to taste bad. Attempt blending healthy protein powder with ice as well as your favored fruits to make a delicious and healthy and balanced beverage that loads a powerful healthy protein punch. Include fiber or essential fatty acids like flax-seed oil for added nutrition.

Getting the correct amount of protein is regarding a balance of diet regimen as well as supplementation. In addition to a healthy and balanced diet as well as workout, fulfilling your daily healthy protein requirements supports the body's operating and also overall health and wellness. If you're uncertain whether you're obtaining the correct amount to meet your requirements, talk with your wellness care provider. You'll discover that getting your daily intake of healthy protein is simple, delicious as well as helpful for your whole body.

How much protein do you need?

MORNING SMOOTHIE

A fresh, tasty smoothie mix is a wonderful choice for meeting your day-to-day protein needs. As well as just what better way to begin your day compared to with a healthy protein drink at morning meal? This recipe combines berries, fruit and a healthy protein supplement for a tasty as well as nutritious morning smoothie.

INGREDIENTS

1 medium banana, peeled

1 cup frozen mixed fruit

1 mug frozen blueberries or raspberries, partially thawed

2 (6 oz. ea.) blended fruit- or berry-flavored yogurt cups

1/ 4 mug healthy protein powder (2 ounces)

DIRECTIONS

Combine banana, mixed fruit, berries, yogurt and also healthy protein in a blender or food processor or food mill. Cover, blend until smooth. Enjoy!

[itstomwilliams032-blog]

Some important tips about juicing smoothie

As fresh juicing and smoothies becomes more popular, it’s important to know that there are a few minor risks. I stress that these are VERY minor, and nothing that should discourage anyone from juicing or smoothies with all the amazing benefits including better health, more energy, a delicious alternative to sugary drinks especially for your children, and my favorite, the most convenient way to consume all the recommended daily servings of fresh fruits and vegetables. In fact, a fresh juice or smoothie is just about the healthiest thing you can do for yourself, your family, and your friends! So let’s be aware of these concerns, but keep a healthy perspective! What Juice Can I Drink If I Have Diabetes https://www.juicingpoint.com/what-juice-can-i-drink-if-i-have-diabetes-7-diabetic-juice-recipes-included

Food Borne Illness

The CDC reports that produce is the leading cause of food poisoning in the US (although more hospitalizations are due to dairy products and more deaths are attributed to poultry). Produce with the greatest risk are melons (the rough skin traps bacteria and gets carried to the flesh when cut) and packaged pre-cut leafy greens.

The CDC and FDA recommend rinsing your produce in cold water, don’t buy pre-cut veggies and fruits, and grow your own sprouts. Washing with soap is not recommended. For easy guidelines see this article by the University of Maine.

Add a little vinegar for additional protection. A study published in the “Journal of Food Protection” found that washing apples with vinegar and water reduced bacteria significantly better than water alone. The premier food magazine, “Cook's Illustrated,” sponsored a similar experiment and found that vinegar killed approximately 98% of bacteria on the surface of fresh fruits and vegetables. No soaking required! And no vinegar taste! Just spray white vinegar on your produce and rinse. What Juice is Good for Gout https://www.juicingpoint.com/what-juice-is-good-for-gout-answered-plus-how-to-have-it

But let’s put this in perspective I know folks who rarely rinse their produce and have never had a problem. I’m one of them! However, if you’re pregnant, or you're making juices or smoothies for your children – both have a greater risk of infection and illness - I’d surely rinse all produce. And every time I read something about the working conditions of huge farms that grow and harvest commercial foods, I start rinsing all my produce! Unlike packaged beverages which undergo pasteurization to eradicate harmful organisms, fresh juice can only be made less risky by rinsing your produce. Also, storing fresh juice makes it more vulnerable to bacteria so it’s best to drink it right away.

Toxic Substances

Some seeds, rind, and leaves of common fruits and vegetables should not be eaten! This will likely surprise you as much as it did me! The seeds of apples, peaches, apricots, cherries, and raspberries, as well as the leaves of carrots, rhubarb, parsnip, and Queen Anne’s Lace (wild carrot) contain toxic compounds, but the amounts are so minute as to be of no real concern.

The major compound is known as amygdalin which produces cyanide, but the amount is so small that your body easily neutralizes it. There are claims that amygdalin has positive uses including cancer treatment. The American Cancer Society reviews this claim in a thorough and balanced article, and for an alternative view click here. The bottom line is that you would have to eat handfuls of these seeds or pits AND DIGEST THEM to experience serious illness. The seeds and pits have a tough coating impervious to digestion by most mammals. Symptoms of amygdalin toxicity are severe stomach cramps, headache, dizziness, difficulty breathing, and seizures. However, if too many seeds were eaten and digested, one would likely vomit a few times and not develop any other symptoms. Can You Mix Fruits and Vegetables When Juicing https://www.juicingpoint.com/can-you-mix-fruits-and-vegetables-when-juicing

The rind of orange and grapefruit has a small amount of a toxic compound now used as an insecticide. Ingesting a small amount is absolutely safe for you and your pets, but several orange peels will definitely upset the stomach.

There is also mention of toxic substances in some sprouts. This is another one of those pieces of info that's interesting but of no real health concern. In the interest of awareness here's a brief review of toxins in sprouts. Lathyrogen is found in an inedible species of bean in the genus Lathyrus. Inedible so not a concern. Saponins are found in bean sprouts and are not harmful, though some claim this is so because outside of the body in test tube conditions saponins kill red blood cells. They are not only harmless in the body but extremely beneficial for lowering cholesterol, protecting against heart disease, and fighting certain cancers. Canavanine is a toxic compound found in alfalfa seeds. However, as with the toxin in apple seeds, it is so minute as not to be an issue. An adult would have to consume 14,000 milligrams of canavanine at one time to feel any toxic effects. A large helping of alfalfa sprouts gives you a few milligrams. For more about these compounds in sprouts go to this link.

Digestive Issues

A while we’re on the subject of stomach upset, certain fruits and veggies are so powerful that you may experience some stomach distress if you drink too much of them. Too many leafy greens or wheatgrass can do this. For others, too much beet will do the same.

For those with sensitive digestion, mixing raw fruits and veggies can do this. I mix them every day with no ill effect. Standard nutritional rules state that in generally fruits and veggies should be eaten separately, though certain fruits go well with certain vegetables. In fact certain mixes are highly recommended for juice fasting and dieting, and for fighting diseases. The most common ‘ill effect’ of mixing fruits and veggies is gas, because fruit digests faster and uses different digestive enzymes. Carrots and apples are considered exceptions – carrots go well with any fruit and apples go well with any veggie.

Nutritional Deficiency

This is a concern only for those who limit themselves to juice or smoothies alone for long periods, especially if you’re pregnant, a young person still growing, and women in and past menopause. You can get all necessary nutrients from fruits and vegetables, but special attention needs to be paid to nutritional requirements during long juice fasts and diets. The nutrients which need special attention are iron, protein, calcium, B12, zinc, and Omega 3 fatty acids. These are critical nutrients that are difficult but not impossible to get from a vegetarian, vegan, or all-juice diet.

Medical and Dental Issues

Grapefruit juice is contraindicated if you take certain medications. Talk to your physician or pharmacist if this is a concern.

If you have any thyroid issues, compounds in raw cruciferous vegetables can interfere with your treatment. Again talk with your physician because thyroid and other health problems can be effectively improved with certain fruits and vegetables. Cruciferous veggies include kale, broccoli, cabbage, bok choy, cauliflower, turnips, arugula, Brussels sprouts, radishes, collard greens, kohlrabi, rutabaga, and watercress.

Another medical concern is diabetes. The old rule of thumb is that anyone who is diabetic should stay away from fruit and sweet veggies such as carrots, beets, etc. Recent research has overturned this with the discovery that many fruits and veggies have compounds that actually help regulate sugar levels better than cooked food. This is exciting news for diabetics so talk to your physician right away!

There is concern about the issue of fiber. Fresh juice separates 'pulp' from juice. The pulp is primarily insoluble fiber. Soluble fiber remains in the juice. Nonetheless, juice provides less fiber than the whole food unless one returns the pulp to the juice. For those who need more fiber in their diet, blended drinks (popularly known as 'smoothies') may be a better choice since they do not separate pulp from the juice. Pulp is also added calories so for weight loss, juice is a better choice.

The National Osteoporosis Foundation points out that compounds in dark leafy vegetables (kale, spinach, etc.) can interfere with calcium absorption. They recommend that these rich foods be added to your juice recipes 2-3 times a week instead of every day.

Spinach is also high in oxalate, a compound that can lead to the formation of kidney stones. People with calcium oxalate kidney stones should avoid overdoing this veggie.

Don’t juice too many tomatoes or oranges if you have acid reflux since the high acid content can aggravate and even lead to acid reflux.

Finally, there is a greater risk of gum disease and tooth decay chiefly among children and teenagers whose diets are entirely vegetables and fruits (vegan and vegetarian) without proper attention to the nutrients mentioned above according to Dr. Ludwig Leibsohn of the Academy of General Dentistry. These nutrients are not easily found in a strict fruit and veggie diet. best masticating juicer under $200 https://www.juicingpoint.com/best-masticating-juicer-for-all-requirements-and-budget

Plus 1 More!

I've just added this sixth concern based on new information I've learned about sugar. And it's so shocking that when I rewrite this article, this concern will take over the top spot!

We as a culture over-consume so much sugar, whether from healthy raw organic fruit or from processed foods, and the effects are far worse than we know. So I am seriously advocating as does the leading proponent of raw foods, the Hippocrates Institute, that we eat less fruit and more vegetables. For a complete look at 4 eye-opening facts that the sugar industry doesn't want you to know

[angryspade]

Treatment Varies From 1 Patient To Another

Only treatment is insufficient, it is likewise vital that you take excellent care of your skin to prevent scars and marks. One of the greatest treatments that can do in order to avoid this is rest.

Natural cures are never predicted to create instantaneous outcomes. Hormonal acne cures aren’t simple to come by. Home remedies are a fantastic option if you just have mild scarring. If so you may use some home treatments for faster recovery. overnight-acne-cures.com Home remedies can be your best option if you prefer to eliminate scars in the most healthy and organic way possible. They are considered to be the best treatment for hormonal acne. It’s possible for you to get relief from this issue permanently with the assistance of certain cosmetic procedures.

You could also eliminate pimples quickly using a small quantity of lavender oil. Some people believe that in case you pick your pimples, after you see them develop, that you will eliminate them quicker. Preventing pimples is always an ideal bet, but emergencies will arise when you’ll need to remove a pimple as quickly as possible.

Back at it again with the wellness. ð??£ As mentioned before, topical care means nothing if your body is not clean inside. First figure out whether your acne is hormonal or coming from your gut. I figured out I did not have hormonal acne because doxycycline worked, but I've had homegirls who got on birth control to regulate their hormones and acne cleared up. Since my acne is not hormonal, this is what I did to clean my body and still do to keep it that way. ð???ð?½ (Part 1) 1. DETOX. DETOX. DETOX. I detox every single day. Religiously.One smoothie in the morning with a mixture of either strawberries, raspberries, black berries, blueberries, etc. sometimes I include heavier fruits too like papaya and cantaloupe, pineapple, but watch the sugar intake. Fruits are heavy on antioxidants, Vitamin A and Vitamin C, so they help clean your body inside out. – I also add Turmeric powder (I couldn't find actual turmeric in The Bronx) Google the benefits of Turmeric and your life will change. Like, this stuff helps with inflammation, scarring, skin recovery, works as pain killer, etc. – Cinnamon helps with back acne, which I was also suffering from. It helps with skin recovery, and It's anti-fungal and anti-inflammatory. – Flax seeds, chia seeds, hemp seeds are all good for detoxing in addition to being a good source of fiber to clean that bowel out. Notice how my chia seeds have probiotics, meaning clean bacteria into my tummy. If you're not pooping every day ð??£ something is wrong. – I cut off dairy. No milk. No cheese. No ice cream. Used to make fun of people who were lactose-intolerant. Congrats to me. So am I. ð??© therefore, my protein is vegan, extracted from seeds and plants. It contains less grams per scoop than whey, but it keeps my body clean. worth it. – Nuts. Nuts. Nuts. Seeds. Seeds. I eat them every single day and add them to my smoothie. Almond, walnuts, flax, hemp, pumpkin seeds among others. High in good fats but also high on anti-oxidants and vitamin E (especially pumpkin seeds). *shout outs to @ixchelupe @organic_olivia They literally have changed my life with the knowledge. ð???

A post shared by Danyeli (@afrodominicanxthings) on May 23, 2017 at 9:17am PDT

Acne needs to be controlled as early as possible to be able to protect against any new outbreaks. Get Acne-Free Skin Now By Observing These Suggestions If you’re plagued with acne, it may look like you’ll never have the very clear skin you’ve always imagined. Actually, the most frequent causes of acne is hormonal imbalance within the body. Back it affects both men and women, usually at the onset of puberty. Utilize castor oil and you’ll make certain to prevent acne dead in its tracks. Nevertheless, there are a lot of people who don’t know the precise process of the way to eliminate acne overnight with toothpaste.

Rarely is the reason for acne purely dermal. Hence, remember that however severe your acne might be, a wholesome diet full of fresh fruits and vegetables can definitely contribute to eliminate it. It is not only embarrassing, but damaging and difficult to take care of. It is also helpful in reducing pores. Hormonal changes is among the more significant factor that is accountable for formation of acne particularly in teenagers. The issue persists in a lot of people and they find it extremely hard to walk. It’s a problem that frequently occurs when there’s any type of hormonal imbalance within the body.

The worst portion of the acne procedure is the healing practice. Although results utilizing various therapy regimes for this skin condition vary for different individuals, the majority of people figure out how to bring their acne under control utilizing a mix of therapy alternatives. With the digital herbal vaporizer you’ll be able to skip over the risk due to smoking. Somebody’s health, health and naturally physical attractiveness are reflected upon the appearance of the epidermis. Hence, for proper and total cure from this skin condition, one ought to have a very good diet composed of green leafy vegetables, because these are full of anti-oxidants, which help fight this condition and so, help in be sure that it stays in control. In addition, this vitamin assists in the creation of collagen and eliminate toxins from your entire body. Vitamin B6 is a superb cure for acne.

from ANGELA Angry Spade http://angryspade.com/treatment-varies-from-1-patient-to-another/

[nottwopennies]

It has been six months since starting this blog, and now feels like the ideal time to give you all an update and help remind myself of what we’ve already achieved and what we want to work towards in the months and years ahead.

It’s also time again to spend a little more, in hope of saving a lot later. I’m also really keen to lessen our impact on the planet some more and in the process become a smidgen more self-sufficient.

Food, Shopping & Waste .

I am working more hours than I’d like, to pay off our little loan. However, we have found ourselves with a few extra pennies each week. Rather than continue to cut our food budget to the absolute minimum, we have decided to take responsibility and have set ourselves a few guidelines for the food we will buy in future.

Our food should meet as many of the following points as possible:

be organic

be vegetarian (but we’re still eating eggs)

be fair-trade

be as locally produced as we can find

have minimal packaging, especially plastics

There’s one exception to buying local, as I’m not aware of any coffee plantations in Spain.

Giving up caffeine is something I’ll work towards, but not before my hours drop back down. It’s also a bit too cold for us to grow olives here, something that has become a favourite snack of ours.

Organic, fair-trade and local produce tend to be a little pricier than normal products found in supermarkets, but we’ll also be supporting local businesses, small shops, and also local producers when buying fresh stuff in the bi-weekly farmer’s market. Which seems like a good compromise.

We’ve already come to accept that going totally moneyless is not a reality for us, not just yet. We will of course continue to reduce our need for money as much as we can.

And of course, we’re hopeful that the majority of our vegetables and some of our fruit will be home-grown… eventually.

Also, we hope to reduce our weekly waste. Something that has already happened without much thought. 80-90% of our weekly rubbish is recyclable and another 5-10% is organic.

After last summer’s worm massacre, we’ve yet to set up a real composting system. This is something else we will address. Having today spent some money on a decent compost bin, both one for the kitchen and one for the terrace.

I’m hoping to get all those rubbish numbers as close to 0% as I can. Composting kitchen waste and using reusable bags not just for carrying our groceries but for rice, oats and anything else I can find bought from larger sacks. Thankfully most of the organic shops have options for buying these plus nuts, quinoa, couscous and more in this manner.

So, we’ll try to make some sacks of our own to avoid using the plastic (supposedly biodegradable) from the shops loose produce section. We’ve also paid a bit more than usual for truly biodegradable bin bags, made from corn starch[!?] or something similar.

We’ve not gone fully vegan, but are still largely vegetarian. We eat eggs and have the odd treat of some cheese. Once in a while we still eat some chicken too. (More about chickens/eggs in the garden section.)

I’m currently looking into healthier options for our cat, the food we buy her now is expensive and processed. I have found a supplement that can be added to meat. Sure, we’ll still be supporting the meat industry and all the problems that brings, but my cat is a part of the family and deserves a healthy diet.

Keeping Warm.

We’ve given up on the olive oil lamps, not great light sources and yet amazing little heaters. I’ll try to find some way to use the parts and might come back to them next winter. The heating is now off and will stay that way indefinitely.

We’re also using our current small increase in financial stability to invest in beeswax tea lights. I hadn’t really thought about the ones we were using before, it was only when the last batch we bought produced a very nasty smell that we decided (much like our food) to go as natural/organic as possible.

I’ve found some that are sold with the option of not having the aluminium cups/containers. I have actually been keeping all of the ones we’ve used with the idea of an art project or upcycling of some sort in future. So, I can reuse them again for now with the new candles. I should do the same with our other light-candles, but we will use what we have first.

Power.

We found out where our power comes from, a nice move on our power company. Utter transparency and honesty, but not such a pleasant surprise. The breakdown was more or less:

20% renewable (a good start)

25% coal (the horror!!!!)

25% nuclear (oh dear!!)

I still need to translate the remaining 30% which came from several different sources.

Well, finding alternatives to both save money and not use this wicked electricity has become an even bigger issue for me.

Thankfully we have unplugged the fridge-freezer and the only major energy we use is my computer for work. Having eventually failed at trying a tablet and a low-energy computer like the Raspberry Pi.

The other three big items is the washing machine, and my husband’s Xbox and TV. He is very much willing to take on this lifestyle change with the exception of one of his favourite games. I’ve asked him to play less, but have promised not to ask him to stop altogether.

Let’s see how it goes, sometimes he says he wants a new electric razor and this and that. Maybe it’s old habits or maybe he’s just thinking out loud and not entirely serious about getting these things.

Currently we are generating our own power from the wood burning oven and kettle that both use heat to make power, plus the old small solar panels and a some wind-up torches.

In the future I’d really like a small wind turbine, rather than a questionable (environmentally-friendly speaking) solar panel and perhaps more human-powered options.

I’ve decided to donate my Kindle to my father, once I’ve read all the books, as I know he is interested in getting one. I’ll ask that he sells/hands it on in future and so my concerns over its sustainability should have been solved.

Cleanliness.

I have been using soaps and shampoos again, and I did need a shave last month.

I had a Xmas treat of a haircut too. I kept the top long, and just had the sides shaved. So, I can still see exactly how much my hair has grown.

I am not changing my mind about not shaving or cutting my hair, this was simply an end of year treat.

I am reading about making my own soap/shampoo and won’t buy new products. I need to be ready with my own by the time our supply runs out, or go a few weeks again without any.

I am still peeing in the bidet to save water, but once our compost bin is established I’ll be peeing there. I’m sure the neighbours will be giving me some funny looks, but I need to set up a screen for me to also have showers outdoors come summer.

It’s entirely possible for this screen to evolve into an outdoor shower and compost toilet cabin. I have been doing my research into compost toilets. And am wondering why these aren’t mandatory in all new buildings?! Well, it’s at the top of my wish-list but being one of the more pricey items, will not necessarily happen this year.

What about the garden?

I spent the princely sum of €0.80 to buy some garlic, lettuce, cabbage and a little more on a new apple tree, raspberry bush and I forget one more. We’ve planted seeds for some insect friendly flowers, more peas (our current ones were badly damaged in gales), cornflower, borage and chard.

I’m finally getting organized and have began making monthly planting schedules that I can refer to again year after year.

Some lettuce and cabbages I got at the farmer’s market €0.80 for all six and some garlic.

Some lettuce and cabbages I got at the farmer’s market €0.80 for all six and some garlic.

An iris, a survivior from our last house.

Some “Spanish Bluebells”, not really sure what these are. Some flowers we bought with us from our old house.

I also harvested some onions, but have replanted them to produce more. I was very excited to see five little onions had grown from the one I planted last year. Never have I smelt fresh onion before, wow!

We need to get more soil but have plenty of wood chippings left, and we’re avoiding spending money on more pots by upcycling anything and everything that has no other value or use. As part of our cutting down on rubbish, we now only have one bin, our old coffee maker, which no-one wants to buy, joins an old kettle, old cat litter box, mugs, vases, packets and more.

Having bees is a long way-a-way, given finding them locally has proven a headache. My source of worms has also disappeared, meaning I can’t get some once our compost bin has been established. :-(

And chickens? Given we still eat meat, and that I have found much cheaper starting options than I originally posted? Yes, they are back on the radar – but with no clear date in mind for when we’ll get them. I can always feed the kitchen scraps too, but will there be enough for feed and compost?

What else is new/old?

We’ve still got plenty of old pallets and wood to make more things but have no real need for anything just yet. Maybe our outdoor bathroom/screen or some pot containers. I guess there’s no rush to decide.

Sadly, I am still waiting for my Altered Nozzle, the sooner we get this and save some water the better.

We’re ready to sell on more items such as books and other odds, but having got sick of boxes, we recycled or upcycled them and will now just have to accept less for items than we had once hoped.

I’ve been checking through my social media and have lost access to my Tumblr, but I’m not currently too bothered by this. If you’re messaging me there, I won’t get it.

The future?

Let’s just see what happens with Instagram, vlogging and other social media, but for sure I am excited to continue writing here.

As I said, chickens sometime this year and hopefully bees who knows when.

Willow coppice for firewood is also on my list, but this may not be a reality until we have our own land… along with the wind turbine.

I plan on getting/making a camping shower for free hot water this summer, but in the meantime we will need the boiler and gas for short hot showers.

Other things for the longer future that require we own our home, need more land or basically money are a plant-based grey-water filtration system and that compost toilet.

I don’t expect many people dream and wish for a compost toilet, but I’m one of them now.

And of course, more crop plants.

  Phew. I think I’ve said enough. Thanks for reading this mammoth post. I’m so excited for the year ahead, and hope you continue to follow us on this journey.

Time to remind myself of what we've already achieved & what we want to work towards. #gogreen It has been six months since starting this blog, and now feels like the ideal time to give you all an update and help remind myself of what we've already achieved and what we want to work towards in the months and years ahead.