After reading a string of comments on LinkedIn today, I now realize why I don’t get that involved in nutrition debates. What I have found is that diehard nutrition people are focused on nutrition only and make arguments in an ecological and ethical vacuum, that is, without considering how food choices impact animals and the planet. The citing of studies and claims on both sides could go on and on, as it often does. There is no end. And that’s what frustrates me so.
The use of vermin to impart flavors, aromas and enhance ripening will no doubt trigger disgust by even some of the most diehard cheese lovers. According to Nutrition Facts, some cheese manufacturers use spider-like insects and fly larvae to impart particular flavors and aromas to certain cheeses. The sources used in this video comes from dairy industry research itself.
Vegan From the Inside is a A 2011 survey conducted by nutrition expert Janice Stanger Ph.D. that shatters six common myths about the vegan diet. 2,068 vegans from the United States and around the world candidly shared the joys, rewards, and challenges of their diet and lifestyle. If you are a vegan or considering veganism, let this study support you on your journey and give you the resolve you need to keep going strong!
“Casein, one of the proteins in milk, crosses the blood-brain barrier and becomes something called casomorphins. Yes’m, that sounds a lot like morphine—because casomorphin is also an opiod. Nature designed it that way so young mammals would enjoy nursing, come back for more, and live to reproduce themselves.” “Human milk has only 2.7 grams of casein per liter. Cow’s milk has 26. And because it takes, on average, ten pounds of milk to make one pound of cheese or ice cream, you’re looking at a lot of casein and resultant casomorphin.” The result is a major opiate addiction that can cause people to have serious withdrawal symptoms.
A new study from Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.
These days, anything goes in the world of corporate food. It’s like the wild west. Animal parts scraped up off of the kill floor of slaughterhouses where 10 billion animals are killed every year across America make their way into all kinds of foods you’d never even think of as “animal-based” like Jello gelatin, Gummy Bears, Twizzlers, marshmallows and the list could go on and on. But who could imagine that we live in an age where the rectum of slaughtered pigs could be commodified and packaged like a finished product as we see here in this photo from a Facebook friend.
In the last 24 hours, I’ve had an earful of reasons why people eat meat. Most of the reasoning centers around health. Many say when they tried to be vegetarian their health declined. Others say eating animals is part of the “circle of life.” Still others believe that some animals were somehow born into this world to serve us as food. Having come out of a Melanie Joy’s vegan empowerment workshop last night, I am inspired by her insights about why people believe they need to eat animals and how to best communicate with them about the issue.
On Free from Harm we’ve published a few wildly popular posts about cheese and its scientifically-documented addictive properties. Now there’s a new book out called Cut the Cheese: Quit Your Cheese Addiction to Transform Your Life by author Cathleen Woods. Woods make a solid case for what makes cheese addictive, what chronic diseases are associated with cheese consumption and why dairy production is so inherently cruel to the cows and their offspring.
The Daily Mail published a story the other day about tennis star Serena William’s admission of her diagnosis of the immune system disease known as Sjogren’s syndrome. She explains that symptoms of fatigue drove her to doctors for years who could not diagnose her condition, so she is relieved and yet frightened about her diagnosis.
Perhaps Harvard’s most dramatic departure from the USDA’s pro-agribusiness My Plate is the complete absence of dairy products! It seems almost unpatriotic or blasphemous to suggest that Americans should not consume dairy products for strong bones and teeth after years of propaganda from the Got Milk? advertisers. It seems that Harvard just kicked the dairy industry to the curb. In it’s place, Harvard’s Healthy Eating Plate recommends replacing the dairy with such calcium dense things as Bok Choy, Soy Milk, Collards and Beans.
At a post-Thanksgiving family dinner, I was warned to be on my best behavior. It was a vegan meal with one rather resistant and haughty relative who asked the infamous meathead question: Where do you get your protein? I responded by telling her that everything has protein. “Celery has protein,” I said. She said, “No it doesn’t.” And I responded, “Oh, yes it does!” At that point she retracted into her plate and broke eye contact with me. She was done with me, but not me with her. I finished my thought by telling her how a nutritionist named Dr. Tel Oren, a nutritional specialist from Israel, instructs his audiences to respond to the protein question with a different question: How do you avoid excess? How do you avoid being poisoned by too much protein?
Many wonder what were the buyers at Costco thinking when they ordered this pressure molded abomination of an infant pig. We first learned of this at The Consumerist website and the photo here was snapped by one of their reporters. The Mini Piglet, it turns out, is made by Illinois-based Greenfield Farms and can be purchased online for $59.12.
On Thursday November 17th at 9:00 PM EST / 6:00 PM PST on their Facebook or Livestream page the Forkes Over Knives team brings you their live cooking demonstration with Julieanna Hever, R.D. Julieanna will demonstrate a plant-based Thanksgiving meal that will be delicious and healthy. While making the meal, Julieanna will answer questions from the audience. Questions can be sent in advance to Info@ForksOverKnives.com and also be asked live during the broadcast.
While organic milk sales soar, the public remains largely in the dark about one very important point: Even organic milk is full of naturally-occurring hormones, powerful antibodies, growth factors and proteins that are critical to the survival of a newborn calf but can actually accelerate aging in humans, promote cancer, osteoporosis and other chronic diseases that plague the affluent dairy-addicted world.
This research tracked more than 27,000 men from 1994-2008, specifically examining their meat and egg consumption in relation to their risk of prostate cancer. The study found a link between egg consumption and prostate cancer, with those men who ate 2.5 eggs or more per week increasing their risk of prostate cancer by 81%.