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Alex P

General Discussion  - 
 
vegan cheese
 
7 vegan cheeses for those who still like the cheese taste while being vegan :) They have vegan meat, hot dogs, ice cream and vegan eggs too, see below:

8 Vegan Meatshttp://www.popsugar.com/fitness/Best-Vegan-Meats-41078903

Vegan Ice Creamhttps://plus.google.com/+AlexP/posts/NsbzY9fzXaB

Vegan Eggs
https://plus.google.com/+AlexP/posts/AmDRmDQJSac

Vegan Milk (8 times more protein than almond or rice milk)https://plus.google.com/+AlexP/posts/gGR2HoJLvs6

Vegan Productshttps://plus.google.com/+AlexP/posts/SygjRvRWuDQ

World's First Vegan Supermarkethttps://plus.google.com/+AlexP/posts/2cpdJ59wV5F.

Vegan Dressinghttps://plus.google.com/+AlexP/posts/7Jjj1pfZRvj

Field Roast Vegan Burgershttps://plus.google.com/+AlexP/posts/bWnkdW4vW6z

Target Vegan Meathttps://plus.google.com/+AlexP/posts/G4JJCjLMM4H

Subway Vegan Sandwichhttps://plus.google.com/+AlexP/posts/XQnr9Qgpg5R


VEGANISM

For 100+ reasons I didn't eat meat for 20 years and dairy for 12 years seehttps://plus.google.com/+AlexP/posts/UsxcV9Bycsb
Make 2016 the year you give nut cheese a chance. Here, 7 great vegan cheeses to kick-start your journey.
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Irene Brennan

General Discussion  - 
 
http://healtheatingfood.com/vegetable-protein-sources/
Vegetable protein sources in vegan diet leads to deficiency of proteins – especially in children and pregnant women.
A short list of vegetable protein sources useful for human food energy or lack of food, concentrated wheat protein
4
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Virginia McCallum

General Discussion  - 
 
http://healtheatingfood.com/useful-ingredients-of-tarragon/
Useful ingredients of tarragon, facilitates breathing, strengthens sleep and normalize the acidity of gastric juice, leaves of tarragon increased appetite
Useful ingredients of tarragon, facilitates breathing, strengthens sleep and normalize the acidity of gastric juice, leaves of tarragon increased appetite
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Alex P

General Discussion  - 
 
walnuts and flax seeds...
 
A review of studies has concluded that higher dietary intake of ALA (alphalinoleic acid - most present in walnuts, flax seeds and chia seeds) omega 3 fatty acid seems to prevent prostate cancer. The highest dietary sources of omega 3 ALA are what are termed usually the omega 3 dietary sources:

walnuts - 4 times the omega 3 in salmon, 5.4 times the omega 3 in sardines, 41 times the omega 3 in tilapia, 32 times the omega 3 in tunahttps://plus.google.com/+AlexP/posts/4eaSGEwuNiS

No nut comes even close, the only one close in omega 3 to omega 6 ratio are macadamia nuts, but those have 44 times less omega 3s. Walnuts have 9.1 g of omega 3, 38 g of omega 6 in 100 grams ► http://nutritiondata.self.com/facts/nut-and-seed-products/3138/2.

flax seeds - 10 times the omega 3 in salmon, 14 times the omega 3 in sardines, 103 times the omega 3 in tilapia, 80 times the omega 3 in tunahttps://plus.google.com/+AlexP/posts/6JTzFJ5AaaY

Flax seeds are very cheap (compared to walnuts or chia seeds) and have 22.8 grams of omega 3, 5.9 grams of omega 6 in 100 g ► http://nutritiondata.self.com/facts/nut-and-seed-products/3163/2

chia seeds - 8 times the omega 3 in salmon, 11 times the omega 3 in sardines, 82 times the omega 3 in tilapia, 64 times the omega 3 in tuna - 17.6 grams of omega 3 in 100 g, 5.8 g of omega 6 in 100 g. ► http://nutritiondata.self.com/facts/nut-and-seed-products/3061/2. For more on these seeds you can go to https://plus.google.com/u/0/+AlexP/posts/iNnEtutSc8w.

A lot of MDs (Ornish) suggest avoiding oils, all foods with fat added, even nuts and seeds to maintain perfect arterial health and just relying on vegan DHA-EPA and the ALA and fats in normal foods - so many people used a low fat diet to reverse diabetes and heart disease. I avoid all vegetable oils (even olive oil has a bad omega 3 to omega 6 ratio, 1:12, and little omega 3, 0.76g, compared to walnuts, 9.1 g) Some people eat avocados for omega 9, but i almost never eat avocados either, being a low fat vegan to prevent heart disease. Avocados (http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1843/2) have omega 3 to omega 6 1:15, very bad, and just 0.1 g of omega 3 per 100 grams, 90 times less than walnuts. I don't think eating walnuts, chia or flax seeds rarely is an issue, it's just some people don't digest them well unless soaked.

Flax seeds and chia seeds have far less omega 6 than walnuts, so they are superior from that point of view (flax seed oil has omega 3 to omega 6 ratio about 4:1, while walnut oil has this ratio 1:5), but not many people eat flax seeds, even if they are cheaper. With a coffee grinder, one can grind them and add them to foods. Or one can go to Walmart or amazon and buy algae vegan DHA or DHA-EPA capsules.

Omega 3 fatty acids increase brain volume. People thought the brain shrinks with age always, but it's not true. DHA-EPA can reverse that shrinkage. DHA is 97% of all omega-3 fats in the brain and 93 % of omega-3 fats in the retina. 8% of the brain is omega 3 fatty acids.http://www.lifeextension.com/magazine/2010/8/omega-3-fatty-acids-increase-brain-volume/page-01.

The vegan algal plain DHA or vegan DHA-EPA supplements are way better than "mercury free" fish oil supplements for those few people (usually men) who cannot turn ALA into DHA. Today many fish oil supplements are mercury free, but there are PCBs and other heavy metals sometimes in fish oil - besides saturated fat and cholesterol. The animal saturated fat and cholesterol in fish (which was shown to affect heart and vascular health of babies in the womb) and fish oil supplements are working against recommending intake of fish during pregnancy or at any other time, since vegan DHA exists.


Violence increases when there is low omega 3 in diet ► http://www.theguardian.com/politics/2006/oct/17/prisonsandprobation.ukcrime.

Notice how ALA conversion to DHA is men is 5 times less than in women sometimes, leading to low DHA. Could this explain why we got so much more men engage in violent crime? Perhaps that's why men should always take vegan algal DHA if they are vegan, since almost everyone gets too much omega 6, which furthers lowers ALA to DHA conversion and the uptake of DHA by the brain.

http://www.ncbi.nlm.nih.gov/pubmed/12323085 explains that in healthy young men 8% of ALA (alpha linoleic acid) is converted to EPA and 0 to 4% is converted to DHA. http://www.ncbi.nlm.nih.gov/pubmed/12323090 shows that in healthy young women 21% of dietary ALA is converted to EPA and 9% is converted to DHA. So, women have far less issues with DHA than men. Even so, it's better to get some DHA (the typical 200 mg per day found in most algal DHA capsules) to be safe, especially since most women today get too much omega 6 from vegetable oils.


DHA can convert into EPA at a rate of about 9% ► http://www.ncbi.nlm.nih.gov/pubmed/9076673. Therefore, many people choose to take DHA only or DHA mainly supplements, such as vegan algal DHA supplements. There are also vegan DHA-EPA supplements, but there is a huge debate whether DHA is more useful than EPA and should be used in larger quantities - so many people who believe DHA is more useful tend to go for DHA supplements, as they view EPA as secondary and anything needed is made from DHA anyway. Also many papers showed too much fish oil leads to cancer and that some algal vegan DHA oil has more DHA than fish oil percentage wise and is better than fish oil for a variety of reasons related to fats interfering with the fatty acids biochemical cycles in the human body and the prostaglandin synthesis as relating to inflammation. I myself just use vegan DHA algal oil supplements, since I think DHA is more important than EPA and any EPA is made from DHA and ALA.


http://www.ncbi.nlm.nih.gov/pubmed/20861171 was a 4900 people study that showed that vegans and fish eaters had almost the same level of EPA and DHA in their blood plasma, with vegans having more DHA (286 micromoles per liter instead of 271) but less EPA (50 instead of 64). These studies indicate that when we eat less DHA, the body increases the conversion rate of ALA to DHA and makes better use of DHA. Hence, DHA supplementation may only be needed for pregnant women and those males (females convert ALA to DHA much easier) who have very low DHA in their blood due to poor conversion, or those vegans who eat very little ALA due to being on a very low fat diet to prevent heart disease or diabetes. There are many studies that show ALA to DHA and EPA conversions being low (you will see that there is a wide variation in these studies where they give people ALA and measure blood level of DHA and EPA), but in the end all we need to look at is the final DHA and EPA concentration in the plasma, not what happens when you increase ALA in the diet. The body is very intelligent and knows when it needs more DHA and it produces more regardless of how much ALA is in the diet.

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3164236 has the full free paper that found that the Japanese (the longest living nation on Earth, Monaco lives longer but it's just a town of 37000 people) have 2 times the EPA-DHA level in their blood compared to Americans. However, other studies found that Norwegians eat as much DHA-EPA as Japanese and have poorer heart health, probably due to eating more fat. The Eskimo studies have shown that just eating 4 times the DHA-EPA omega 3 that Japanese eat doesn't improve heart health, since they get too much saturated fat. Apparently, DHA is only effective as dietary intake method to prevent atherosclerosis, etc when the total fat is low and people avoid too much saturated fat. The blood levels of DHA and EPA are affected by the amount of EPA, DHA and ALA ingested, smoking, diet, omega 3 to omega 6 ratio, and lots of other things. Every second a million trillion chemical reactions take place in our body, so it's very hard to determine which people may have their ALA (the omega 3 precursor to DHA in most plant foods) to DHA (the omega 3 in algae that is used by the brain, eyes, etc a lot) and EPA (the other major omega 3 used by the body) conversion working better. Even when 2 people have the same blood level of EPA-DHA, one cannot really know how much DHA is made from ALA and is being taken by the cells or stays in the blood. So, while we may look at a lot of biomarkers and assess these concentrations over a few weeks after a rise of ALA consumption, it's hard to know precisely what is going on at the cellular level. Some people pick and choose a study or two and write a general nutrition article and then come up with a conclusion, but with the hundreds of related studies and issues of the fatty acid cycle biochemistry, things are quite complex - so it's very hard to make any preliminary conclusion or hypothesis into a "science fact".

http://onlinelibrary.wiley.com/doi/10.1111/nhs.12182/abstract is a very good study too ► Low DHA in blood was found in depressed women ► Nursing & Health Sciences, Volume 17, Issue 2, pages 257–262, June 2015
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Ruxandra Micu

General Discussion  - 
 
This is an amazing #glutenfree #chocolate #cake #recipe topped with fresh berries and pineapple slices and covered in a delicious sweet banana-carob cream frosting!
This is a gluten-free chocolate cake recipe, topped with fresh berries and pineapple slices and covered in a delicious, sweet banana-carob cream frosting!
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Quick, simple, and CLEAN day of eating! All homemade - eat better, feel better. Make decisions today that make tomorrow better. #LoveLife
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Virginia McCallum

General Discussion  - 
 
http://healtheatingfood.com/useful-properties-of-arugula/
Useful properties of arugula, this still unpopular vegetable in our country, slowly and surely became a symbol of refined and selected taste.
Useful properties of arugula, strengthen the immune system, increases hemoglobin levels and reduces blood sugar
3
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Alex P

General Discussion  - 
 
UK cut recommended dairy intake in dietary guidelines in half
 
Obesity rates in EU. UK is the most obese. That's why probably recently UK updated its dietary guidelines and dairy is now 8% of calories instead of 15% - since cheese and sour cream are loaded with saturated fat known to cause diabetes and then obesity.

Here is the UK chart for foods, I believe they emphasize grains (which have 3 times less protein and 4 times less fiber than pulses) way too much, when they should emphasize pulses more, as pulses have far more fiber and fat free protein. Grains have little fiber and that's one of the main drivers of diabetes and obesity - low fiber.https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/510363/UPDATED_Eatwell_guide_2016_FINAL_MAR23.pdf

junk food high in sugars, animal fat (known to cause diabetes), void of K or potassium (3-10 times lower than pre-industrial level), super high in sodium or Na (10 times the pre-industrial level) and with minimal fiber (white bread, etc) is fueling a global obesity epidemic with catastrophic consequences for future generations due to skyrocketing heart disease and diabetes, impaired cognitive function, lower IQ, etc. The diabetes and high blood pressure are known to lower cognitive abilities, IQ scores and fat parents give birth to fat kids.

There is a solution to this issue and it's eating more raw fruits and veggies, greens, legumes as vegans do - less refined sugars, less packaged foods, or at least the healthier packages foods with lots of fiber, potassium and minimal sugar, sodium and fat.

Lentils prevent obesity.

If you want to become a vegan or you want to lose weight while being vegan, lentils are one of the best sources of fiber, energy and protein. When we eat cooked lentils 2-3 times a day in portions of 150-300 g, we get 40-80 grams of protein with all 9 essential aminoacids we need each day even if we are an athlete. We also get 36-72 g of fiber a day, more than most people get from all their foods. Most adults need 40-60 g of protein a day. We also need about 70 g of fiber for best prevention of diabetes, digestive tract issues, colon cancer and heart disease. Lentils have almost no sugars, lots of fiber that regulates blood sugar, cholesterol. They have the lowest level of phytic acid among beans, nuts, grains and legumes, the lowest oxalate level (20 times lower than spinach) among legumes, nuts and grains. Soaking lentils for 10 hours in hot (60 centigrade) filtered water is a good idea, as it removes 90% of the phytic acid known to cause problems. Eating processed foods means eating a lot of phytic acid, since they don't soak grains/soy before making breads, tofu, etc. Phytic acid can cause mineral deficiencies. You can use a pressure cooker (they got those at Walmart for $80), it takes 15-30 minutes with or without soaking to cook them, depending, that way you just press a button and it stops by itself.

A popular myth has been as such: "to get complete protein you need to eat rice and beans or rice and lentils". The myth means that "if you eat 100 g of cooked lentils and 100 g of cooked rice you get higher protein quality (more of the essential 9 aminoacids) than if you eat 200 g of cooked lentils". Below I will prove this is totally false and a total aberration.

Let us look at the science data now. 100 g of cooked lentils and 100 g of cooked rice contain the following amounts of the 9 essential aminoacids, according to

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5712/2

http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2:

COOKED LENTILS VERSUS COOKED RICE

1. Methionine ► 77mg/100g lentils vs 63mg/100g rice
2. Valine ► 448mg/100g lentils vs 164mg/100g rice
3. Histidine ► 254mg/100g lentils vs 63mg/100g rice
4. Tryptophan ► 81mg/100g lentils vs 31mg/100g rice
5. Leucine ► 654mg/100g lentils vs 222mg/100g rice
6. Isoleucine ► 390mg/100g lentils vs 116mg/100g rice
7. Threonine ► 323mg/100g lentils vs 96mg/100g rice
8. Lysine ► 630mg/100g lentils vs 97mg/100g rice
9. Phenylalanine ► 445mg/100g lentils vs 144mg/100g rice

As science tells us in the 9 lines above, eating 200 g of cooked lentils provides you with a far more complete protein than eating 100 g of lentils and 100 g of rice. Eating rice is not needed for vegans or vegetarians, since you don't normally soak it, get loaded with phytic acid, get far less fiber (almost zero if white rice instead of brown rice, brown rice has 4 times less fiber and 3 times less protein than lentils) and far less protein. The world should cultivate more lentils and fewer grains and beans. Lentils have half the glycemic index of beans and twice the fiber of beans and many health issues are caused by lack of fiber.

Even when you look at 6 other aminoacids, that are sometimes harder to make by the body in certain sick people, lentils beat rice:

1. tyrosine ► 241mg/100 g lentils vs 90mg/100 g rice
2. arginine ► 697mg/100g lentils vs 224mg/100g rice
3. proline ► 377mg/100g lentils vs 127mg/100g rice
4. glycine ► 367mg/100g lentils vs 122mg/100g rice
5. cysteine ► 118mg/100g lentils vs 55mg/100g rice
6. glutamine ► 1399mg/100 g lentils vs 524mg/100g rice

Eating just 1 pound of cooked lentils spread at 2-3 meals will provide you with 45 g of protein. Lentils have far more fiber than most fruits and veggies we eat without the simple sugars fruits and some veggies have.
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Greg Patt

General Discussion  - 
 
Nutritional powerhouse salad
Today we had a hearty and refreshing salad. It was packed with powerhouse nutrition. The ingredients were: Quinoa – cooked and cooled raw cauliflower – pulsed in the food processor to a…
4
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Itzhak Garbuz

General Discussion  - 
 
How To Make A Perfect Herbal Tea
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Virginia McCallum

General Discussion  - 
 
http://healtheatingfood.com/cassava-beneficial-ingredients/
Cassava beneficial ingredients or Manihot esculenta known as one of the five most important sources of carbohydrates for humanity.
Cassava beneficial ingredients, method of preparation of cassava, fried cassava, tapioca, bubble tea suitable for any type of diet
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Virginia McCallum

General Discussion  - 
 
http://healtheatingfood.com/useful-properties-of-coconut-water/
Useful properties of coconut water an excellent source of electrolytes.
Useful properties of coconut water, natural way to hydration, reducing sodium and increasing potassium in your diet food, best fresh juice
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Virginia McCallum

General Discussion  - 
 
http://healtheatingfood.com/flan-cake-or-impossible-cake/
Today virtually’ll buy you a very interesting cake – Flan Cake or Impossible Сake. Why bring this unusual name and why it is interesting?
Flan Сake or Impossible Сake, very interesting cake and easy to make necessary products for Flan Сake, be careful in implementing Impossible Сake
3
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Alex P

General Discussion  - 
 
amazing
 
raw vegan lady born January 1942 looks decades younger :). Perhaps the phytonutrients, polyphenols, flavonoids, biophotons, vitamins, anti-oxidants that are not getting destroyed by cooking or steaming helped her stay young. :)


VEGANISM

For 100+ reasons I didn't eat meat for 20 years and dairy for 12 years seehttps://plus.google.com/+AlexP/posts/UsxcV9Bycsb 
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Alex P

General Discussion  - 
 
lentils - the forgotten superfood
 
Lentils are a complete vegan protein (higher aminoacid score than milk) with 4 times the protein in white/brown rice and bread (and much higher quality protein too - aminoacid score 86 versus 22 for some whole wheat breads - so you need to eat 8-20 times the rice/bread to get certain aminoacids that you get from lentils), 1.8 times the protein in quinoa, 2 times the protein in whole wheat bread, 2.2 times the protein in barley. Lentils have 15 times the fiber in white bread, 10 times the fiber in white rice, 7.5 times the fiber in brown rice, 4.3 times the fiber in quinoa and whole wheat bread, 1.8 times the fiber in barley. Fiber is key to blood sugar and cholesterol/triglycerides control, obesity and colon-stomach cancer prevention. Lentils have 3.3 times lower glycemic index than rice, 2 times lower glycemic index than bread and beans (twice the fiber of beans), etc. Lentils have omega 3 to omega 6 ratio of 1:1 which is vastly healthier to the ratios in quinoa 1:10, barley and bread 1:9, white rice 1:20, brown rice 1:23. Lentils have 10 times the potassium in white bread and 4 times the potassium in whole wheat bread, 2 times the potassium in barley and quinoa, 12 times the potassium in white rice, 4 times the potassium in brown rice. Lentils have the lowest level of phytic acid (5-18 times lower, phytic acid can hinder absorbtion of many minerals) and oxalate level (the stuff that causes kidney stones) among beans, nuts, grains and legumes. Potassium intake (anti-hypertensive), omega 3:omega 6 ratio (omega 3 anti-inflammation), fiber intake, glycemic index (prevent diabetes by low glycemic index foods) are the 4 key elements that can prevent obesity, diabetes, hypertension, heart disease and many forms of cancer. Simply put - LENTILS ARE TOTALLY SUPERIOR TO QUINOA, BARLEY, ALL GRAINS, BREADS AND BEANS. A healthy (also evidence and science based) global move is updating nutritional guidelines charts to include far more PULSES like LENTILS (too many calories come from grains in these charts), replace a lot of grain and bean crops with lentil crops. Lentils are far easier to digest and cook than beans too.

Choose 100 g to compare correctly:

Quinoa ► http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5705/2 (choose 100 g)

Lentils ► http://nutritiondata.self.com/facts/legumes-and-legume-products/4337/2

White Bread ► http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5721/2 -- bread is deadly for HYPERTENSIVE PEOPLE, SINCE IT IS LOADED WITH SODIUM... I NEVER EAT BREAD TO PREVENT HYPERTENSION.

Whole Wheat Bread ► http://nutritiondata.self.com/facts/baked-products/4876/2

White Rice ► http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5721/2

Brown Rice ► http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5706/2

Barley ► http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5678/2

EXPOSING THE "RICE AND BEANS OR RICE AND LENTILS COMPLETE PROTEIN MYTH" HAS BEEN DONE DECADES AGO:

If you want to become a vegan or you want to lose weight while being vegan, lentils are one of the best sources of fiber, energy and protein. When we eat cooked lentils 2-3 times a day in portions of 150-300 g, we get 40-80 grams of protein with all 9 essential aminoacids we need each day even if we are an athlete. We also get 36-72 g of fiber a day, more than most people get from all their foods. Most adults need 40-60 g of protein a day. We also need about 70 g of fiber for best prevention of diabetes, digestive tract issues, colon cancer and heart disease. Lentils have almost no sugars, lots of fiber that regulates blood sugar, cholesterol. Soaking lentils for 10 hours in hot (60 centigrade) filtered water is a good idea, as it removes 90% of the phytic acid known to cause problems. Eating processed foods means eating a lot of phytic acid, since they don't soak grains/soy before making breads, tofu, etc. Phytic acid can cause mineral deficiencies. You can use a pressure cooker (they got those at Walmart for $80), it takes 15-30 minutes with or without soaking to cook them, depending, that way you just press a button and it stops by itself.

A popular myth has been as such (less aware doctors still perpetrate it, as most doctors get just a few hours of nutrition education in medical school as the vegan aware MDs have made videos about): "to get complete protein you need to eat rice and beans or rice and lentils". The myth means that "if you eat 100 g of cooked lentils and 100 g of cooked rice you get higher protein quality (more of the essential 9 aminoacids) than if you eat 200 g of cooked lentils". Let us look at the science data now. 100 g of cooked lentils and 100 g of cooked rice contain the following amounts of the 9 essential aminoacids, according to

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5712/2

http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2:

COOKED LENTILS VERSUS COOKED RICE

1. Methionine ► 77mg/100g lentils vs 63mg/100g rice
2. Valine ► 448mg/100g lentils vs 164mg/100g rice
3. Histidine ► 254mg/100g lentils vs 63mg/100g rice
4. Tryptophan ► 81mg/100g lentils vs 31mg/100g rice
5. Leucine ► 654mg/100g lentils vs 222mg/100g rice
6. Isoleucine ► 390mg/100g lentils vs 116mg/100g rice
7. Threonine ► 323mg/100g lentils vs 96mg/100g rice
8. Lysine ► 630mg/100g lentils vs 97mg/100g rice
9. Phenylalanine ► 445mg/100g lentils vs 144mg/100g rice

As science tells us in the 9 lines above, eating 200 g of cooked lentils provides you with a far more complete protein than eating 100 g of lentils and 100 g of rice. Even when you look at 6 other aminoacids, that are sometimes harder to make by the body in certain sick people, lentils beat rice:

1. tyrosine ► 241mg/100 g lentils vs 90mg/100 g rice
2. arginine ► 697mg/100g lentils vs 224mg/100g rice
3. proline ► 377mg/100g lentils vs 127mg/100g rice
4. glycine ► 367mg/100g lentils vs 122mg/100g rice
5. cysteine ► 118mg/100g lentils vs 55mg/100g rice
6. glutamine ► 1399mg/100 g lentils vs 524mg/100g rice

Lentils have far more fiber than most fruits and veggies we eat without the simple sugars fruits and some veggies have.


VEGANISM

For 100+ reasons I didn't eat meat for 20 years and dairy for 12 years (12% of millennials have already given up meat in America) seehttps://plus.google.com/+AlexP/posts/UsxcV9Bycsb
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Alex P

General Discussion  - 
 
:)
 
why i never eat burgers, even veggies burgers :)

If you want to become a vegan or you want to lose weight while being vegan, lentils are one of the best sources of fiber, energy and protein. When we eat cooked lentils 2-3 times a day in portions of 150-300 g, we get 40-80 grams of protein with all 9 essential aminoacids we need each day even if we are an athlete. We also get 36-72 g of fiber a day, more than most people get from all their foods. Most adults need 40-60 g of protein a day. We also need about 70 g of fiber for best prevention of diabetes, digestive tract issues, colon cancer and heart disease. Lentils have almost no sugars, lots of fiber that regulates blood sugar, cholesterol. They have the lowest level of phytic acid among beans, nuts, grains and legumes, the lowest oxalate level (20 times lower than spinach) among legumes, nuts and grains. Soaking lentils for 10 hours in hot (60 centigrade) filtered water is a good idea, as it removes 90% of the phytic acid known to cause problems. Eating processed foods means eating a lot of phytic acid, since they don't soak grains/soy before making breads, tofu, etc. Phytic acid can cause mineral deficiencies. You can use a pressure cooker (they got those at Walmart for $80), it takes 15-30 minutes with or without soaking to cook them, depending, that way you just press a button and it stops by itself.

A popular myth has been as such: "to get complete protein you need to eat rice and beans or rice and lentils". The myth means that "if you eat 100 g of cooked lentils and 100 g of cooked rice you get higher protein quality (more of the essential 9 aminoacids) than if you eat 200 g of cooked lentils". Below I will prove this is totally false and a total aberration.

Let us look at the science data now. 100 g of cooked lentils and 100 g of cooked rice contain the following amounts of the 9 essential aminoacids, according to

http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5712/2

http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2:

COOKED LENTILS VERSUS COOKED RICE

1. Methionine ► 77mg/100g lentils vs 63mg/100g rice
2. Valine ► 448mg/100g lentils vs 164mg/100g rice
3. Histidine ► 254mg/100g lentils vs 63mg/100g rice
4. Tryptophan ► 81mg/100g lentils vs 31mg/100g rice
5. Leucine ► 654mg/100g lentils vs 222mg/100g rice
6. Isoleucine ► 390mg/100g lentils vs 116mg/100g rice
7. Threonine ► 323mg/100g lentils vs 96mg/100g rice
8. Lysine ► 630mg/100g lentils vs 97mg/100g rice
9. Phenylalanine ► 445mg/100g lentils vs 144mg/100g rice

As science tells us in the 9 lines above, eating 200 g of cooked lentils provides you with a far more complete protein than eating 100 g of lentils and 100 g of rice. Eating rice is not needed for vegans or vegetarians, since you don't normally soak it, get loaded with phytic acid, get far less fiber (almost zero if white rice instead of brown rice, brown rice has 4 times less fiber and 3 times less protein than lentils) and far less protein. The world should cultivate more lentils and fewer grains and beans. Lentils have half the glycemic index of beans and twice the fiber of beans and many health issues are caused by lack of fiber.

Even when you look at 6 other aminoacids, that are sometimes harder to make by the body in certain sick people, lentils beat rice:

1. tyrosine ► 241mg/100 g lentils vs 90mg/100 g rice
2. arginine ► 697mg/100g lentils vs 224mg/100g rice
3. proline ► 377mg/100g lentils vs 127mg/100g rice
4. glycine ► 367mg/100g lentils vs 122mg/100g rice
5. cysteine ► 118mg/100g lentils vs 55mg/100g rice
6. glutamine ► 1399mg/100 g lentils vs 524mg/100g rice

Eating just 1 pound of cooked lentils spread at 2-3 meals will provide you with 45 g of protein. Lentils have far more fiber than most fruits and veggies we eat without the simple sugars fruits and some veggies have.
Out of 258 burger products, 13.6% were deemed "problematic".
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Alex P

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:)
 
11 reasons to give up cow milk. Cow milk is for cows. Babies who are breastfed longer have higher IQ, better eye health and stronger immune system than those drinking cow milk.

1. PREVENT INGESTION OF CANCER tumor enhancing IGF-1 IN ORGANIC MILK AND ORGANIC DAIRY, SYNTHETIC GROWTH HORMONES IN NON-ORGANIC MILK, BACTERIA in all milk, IMMUNE SYSTEM WRECKING ANTIBIOTICS in non-organic milk:

Harvard article explains that higher insulin-like growth factor-1, IGF-1, can triple cancer risk ► http://news.harvard.edu/gazette/1999/04.22/igf1.story.html. Meat and dairy raise IGF-1 levels and thus cancer risk.

A glass of milk from factory farms got about 130 million pus cells... and antibiotics (banned in Europe) that wreck our immune system, hormones banned in Europe that cause cancer, etc.... Even organic milk has some of that stuff. :) rBST HORMONE is banned in Canada, Australia, New Zealand, Japan, Israel and the European Union since 2000. Argentina also banned the use of rBST.

http://nutritionfacts.org/2011/09/08/how-much-pus-is-there-in-milk/ explains that pus is not somatic cells, but neutrophils (white blood cells) mixed with dead bacteria. According to the USDA, 1 in 6 dairy cows in the United States suffers from clinical mastitis, which is responsible for 1 in 6 dairy cow deaths on U.S. dairy farms. This level of disease is reflected in the concentration of somatic cells in the American milk supply. Somatic cell counts greater than a million per teaspoon are abnormal and “almost always” caused by mastitis. When a cow is infected, greater than 90% of the somatic cells in her milk are neutrophils, the inflammatory immune cells that form pus. The average somatic cell count in U.S. milk per spoonful is 1,120,000.

Pus is found in regions of bacterial infection and it's made of neutrophils, eosinophils, and basophils (3 types of white blood cells) and dead bacteria, as well as inflamatory exudate.

2. PREVENT DIABETES TYPE 1https://plus.google.com/+AlexP/posts/5VVB1tPWG1d

Several studies show that milk induces type 1 diabetes in many kids, due to the fact cow milk causes an autoimmune destruction of the beta cells producing insulin. A simple explanation is at http://www.greenmedinfo.com/blog/confirmed-anew-cows-milk-may-trigger-type-1-diabetes. The more technical paper is at http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3580116/.

According Harvard researchers (see the paper at http://www.ncbi.nlm.nih.gov/pubmed/2567871) when dairy intake exceeds the enzymes’ capacity to break down galactose, it can build up in the blood and damage the ovaries. Women with low levels of these enzymes have triple the risk of ovarian cancer when they consume dairy.

For 8 reasons why dairy is bad, see http://www.nutritionmd.org/nutrition_tips/nutrition_tips_understand_foods/dairy.html

3. PREVENT HEART DISEASE:

Cheese (sour cream too) has a lot of saturated fat, which is known to contribute to diabetes. Milk also can have saturated fat clogging the arteries and leading to heart disease.

4. PREVENT COLIC IN BABIES when mothers or babies drink milkhttps://plus.google.com/+AlexP/posts/Gnzubp93Drp

cow milk protein ingested by mom can end up in breast milk fed to the baby and lead to baby developing colic and crying a lot (one in 5 babies has colic). Removal of dairy from mom's diet led to end of crying and colic. For vegan mothers this is not a concern.http://www.ncbi.nlm.nih.gov/pubmed/6823433

"Abstract
Sixty-six mothers of 66 breast-fed infants with infantile colic were put on a diet free from cow's milk. The colic disappeared in 35 infants; it reappeared on at least two challenges (cow's milk to mother) in 23 infants (35%). A double-blind crossover trial with cow's milk whey protein was performed in 16 of these 23 mothers and infants. Six infants had to be taken out of the study for various reasons; of the remaining ten infants, nine reacted with colic after their mothers' intake of whey protein-containing capsules. Sequential analysis showed a high correlation between infantile colic in breast-fed infants and their mothers' consumption of cow's milk protein. A diet free of cow's milk is suggested for the mothers as a first trial of treatment of infantile colic in breast-fed infants."

A very similar study shows how replacing cow milk with soy milk removes colic, but this was done on babies, not their mothershttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC1711543/.

US National Library of Medicine suggests no cow milk for infants under 1 anywayhttps://www.nlm.nih.gov/medlineplus/ency/article/002448.htm

For more info on the cow milk protein allergy in infants, you can also read this studyhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2083222/.

5. PREVENT CHRONIC CONSTIPATION IN KIDShttps://plus.google.com/+AlexP/posts/Gnzubp93Drp

Cow's milk can also lead to chronic constipation in infants ► Iacono G, Cavataio F, Montalto G, et al. Intolerance of cow’s milk and chronic constipation in children. N Engl J Med 1998;339:110-4. Thus, it's always better to breastfeed for 1 year or even more (some people do 2 years, but at least 6 months as CDC i think recommends) than to do what many moms do, which is switch to cow milk or infant formula after 1 month, formula or cow milk void of many benefits of human milk antibodies that build a strong immune system, etc. Infants are not baby cows, they have different immune systems. Human milk is designed for optimal brain development and eye development. Cow milk is not. Children who had been breastfed for 12 months had an IQ that was four points higher than those breastfed for less than a monthhttp://www.theguardian.com/lifeandstyle/2015/mar/18/brazil-longer-babies-breastfed-more-achieve-in-life-major-study. The first two years of life is the critical time for malnutrition, the consequences of which are often irreversible and include poor cognitive development, educability, and future economic productivity.

Iodine deficiency causes a 12 point drop in IQ, so it's important to provide vitamins or salt with iodine to people. In America people get iodine from salt, so it's not a problem, but in other countries it is an issue.

6. PREVENT OSTEOPOROSIShttps://plus.google.com/+AlexP/posts/N29AnqZKfex

Countries with highest milk consumption have highest osteoporosis rate. Women who drink lots of milk have double the hip fracture rate. The Harvard Nurses’ Health Study followed more than 75,000 women for 12 years and showed no protective effect of increased milk consumption on fracture risk. In fact, increased intake of calcium from dairy products was associated with a higher fracture risk. ► Feskanich D, Willet WC, Stampfer MJ, Colditz GA. Milk, dietary calcium, and bone fractures in women: a 12-year prospective study. Am J Public Health 1997;87:992-7.

The Physicians Committee for Responsible Medicine, led by MD Neal Barnard in Washington, explain at ► http://www.pcrm.org/health/diets/vegdiets/health-concerns-about-dairy-products why dairy is bad. Neal offers more tips for preventing osteoporosis with a vegan diet at ► http://www.pcrm.org/health/health-topics/preventing-and-reversing-osteoporosis.

7. PREVENT DIARRHEA, GI DISTRESS due to Lactose intolerancehttps://plus.google.com/+AlexP/posts/7Lm4k654ipC

Lactose (a sugar in milk) intolerance (gastrointestinal distress, diarrhea, and flatulence, plus other complications) affects 95 percent of Asian Americans, 74 percent of Native Americans, 70 percent of African Americans, 53 percent of Mexican Americans, and 15 percent of Caucasians.

8. PREVENT PROSTATE CANCERhttps://plus.google.com/+AlexP/posts/4Xq2dd7LMs2

The higher the intake of dairy, the higher the prostate cancer ratehttp://www.pcrm.org/health/health-topics/milk-and-prostate-cancer-the-evidence-mounts. See a recent review of studies at http://www.ncbi.nlm.nih.gov/pubmed/25527754

9. PREVENT OVARIAN CANCERhttps://plus.google.com/+AlexP/posts/5ozBdZZRrbm

According to Harvard researchers, when dairy intake exceeds the enzymes’ capacity to break down galactose, it can build up in the blood and damage the ovaries. Women with low levels of these enzymes have triple the risk of ovarian cancer when they consume dairy.http://www.ncbi.nlm.nih.gov/pubmed/2567871

10. CALCIUM IN MANY VEGGIES IS HIGHER THAN IN MILK AND BETTER ABSORBED

Kale and many vegetables have more calcium per 100 g than milk and that Calcium is better absorbed ► https://plus.google.com/+AlexP/posts/gE59dXRTnkK. They got vegan icecream ► http://www.benjerry.com/flavors/non-dairy, vegan cheese, etc. :)

11. PROTEIN QUALITY IN MANY LEGUMES AND VEGGIES IS SUPERIOR TO MILK

If you look up nutritiondata.com for milk and lentils, beans, spinach, kale, etc, you will see that milk has lower aminoacid score than all of these. 100 g of raw lentils has 26 g of protein of higher quality than milk and 100 g of milk has 3 g of protein.

For dozens of reasons I went vegan over a decade ago, see ► https://plus.google.com/+AlexP/posts/UsxcV9Bycsb
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Virginia McCallum

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http://healtheatingfood.com/soup-with-beef-and-seaweed/ Changes I made in soup with beef and seaweed are only in the proportions of ingredients. The soup is generally clear with very little broth and beef and seaweed.
Soup with beef and algae quickly and easily without having great culinary knowledge, just follow the steps of preparation to get delicious food
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This is 'Vegetarian Cooking' forum. What is this post doing here?
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Alex Foster

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http://healtheatingfood.com/chicken-with-broccoli-and-cream/
Three options for preparing a tasty meal of chicken with broccoli and cream. Easy recipe for chicken with broccoli and cream, Method of Preparation, Ingredients
Three options for preparing a tasty meal of chicken with broccoli and cream. Easy recipe for chicken with broccoli and cream, Method of Preparation
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+Margaret P. There's several accounts posting for "healthyeatingfood", probably need more than one account to bypass the spam filters. It wouldn't be so bad if they at least checked which communities they post these things to.
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Virginia McCallum

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http://healtheatingfood.com/fried-spring-vegetables/
Easy to prepare, tasty, fresh and rich in nutrients, these fried spring vegetables can be served with rice or plain rice or spaghetti-free eggs.  Fresh vegetables are juicy and delicious.
Fried spring vegetables in every season of the year, easy and quick to prepare each housewife with high nutritional value, suitable for any vegetarian diet
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