“Strength must build up, not destroy. It should outdo itself, not others who are weaker. Used without responsibility, it causes nothing but harm and death. I can lift the heaviest weights, but I can not take the responsibility off my shoulders. Because the way we use our strength defines our fate. What traces will I leave on my path into the future? Do we really have to kill in order to live? My true strength lies in not seeing weakness as weakness. My strength needs no victims. My strength is my compassion.”
Soy has long been recognized as a nutrient-dense food and as an excellent source of protein by respected dietitians and clinical nutritionists. The soybean contains all of the essential amino acids, as well as an impressive list of vitamins and minerals. Yet despite the powerful health benefits of whole soy foods, myths and misinformation regarding the ‘dangers’ of soy consumption are being widely circulated and presented as fact. I will address a few of these myths by taking a closer look at some of the sources of confusion and controversy.
Vegan bodybuilder Frank Medrano joins a growing number of athletes and bodybuilders whose phenomenal fitness and peak physical performance are powered exclusively by plants. As the general public is increasingly confronted with the inherent cruelty of all animal farming, and armed with the knowledge that we can live healthy lives without exploiting animals for food,
Nearly all of what I treat in the Emergency Department is diet related. We have eaten ourselves into a state of sickness, and it is fueled by misinformation. This is nowhere more clear than in the endlessly circulated protein myth; most of us have been indoctrinated into a belief system which holds the misconception that our only sources of protein are animal-derived. Although animal flesh, eggs and milk are sources of protein which we can utilize, they are in fact inferior to plant-based sources.
For many people, ditching dairy is only moderately difficult; for others, it isn’t hard at all. But for some it’s a real obstacle; one of the most consistent objections to veganism I encounter is “I could never live without cheese!” But the truth is that while we joke about dying without dairy products, millions of cows and calves are killed each year in the name of dairy production, with calves cruelly torn from their mothers at birth even on small, so-called humane dairy farms.
In the newly revised Australian Dietary Guidelines released this week, Australia’s top health experts now agree with leading health advisory boards in the U.S. and Canada that well-planned vegan diets are a safe, healthy and viable option for all age groups. Government health experts worldwide are finally catching up with the large body of scientific evidence demonstrating that a vegan diet is not only a viable option for people of any age, but that eating plant foods instead of animal-based foods can confer significant health benefits
First, a few disclaimers. I am not a nutritionist. I am not gluten-intolerant. I am not, according to the University of Chicago Hospital, part of the roughly 1% of the population that has Celiac Disease. I fully understand that wheat processed into highly-refined products like white flour are empty calories no better for us than any other source of simple carbohydrates. But what’s happening in food marketing today is not a common-sense campaign to single out simple carbs. Instead we’re seeing an all-out war on “carbs,” taking down with it even the complex carbohydrates, like whole wheat and other whole grains, that have sustained civilizations for millenia with a cheap and plentiful source of protein and other essential nutrients.
This video from Dr. John McDougall provides a clear explanation of how and why dairy products are thought to trigger type 1 diabetes in children and young adults, in addition to allergies, asthma, and other autoimmune diseases. Dairy consumption not only causes completely unnecessary suffering and death for millions of cows every year in the U.S. alone, but it’s also harmful for the humans who consume it.
The Academy of Nutrition and Dietetics (the oldest and foremost authority on diet and nutrition in the U.S.) and the American Academy of Pediatrics both endorse vegan diets for children — even infants and toddlers. Nearly twenty-five years ago, Dr. Benjamin Spock, one of the most influential pediatricians of all time, made a radical revision to the seventh edition of his globally best-selling book, long considered the Bible of child-rearing: The Common Sense Book of Baby and Child Care. In that edition, he recommended that children be raised on a vegan diet.
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.