Hosting vegetarian guests? Make this mushroom dish that even turkey-lovers want to try – INFORUM

The rise of vegetarianism over the past decade means that its likely your guest list will include at least one or more folks who prefer a meatless Thanksgiving. While many vegetarian guests will tell you not to go to any extra trouble, and that theyre happy to graze from the standard variety of vegetable side dishes, we worry that the lack of protein means that they will leave our table still hungry. This simply is not allowed in our food-friendly home, especially on Thanksgiving.

It doesnt take much extra effort to provide a plant-based protein alternative for your veggie-loving guests, and these Caprese-Stuffed Portobello Mushrooms are hearty, delicious and easy to prepare, even in the midst of pre-feast kitchen chaos.

Low in fat, calories and sodium, nutrient-dense portobello mushrooms are a good source of protein, fiber and folate to ensure a full belly, as well as a host of vitamins and minerals believed to help fight cancer, boost the immune system and decrease inflammation. Portobello mushrooms have a wonderful meaty quality in both texture and taste, which makes them popular with vegetarians and carnivores alike.

For this simple dish, youll need four large portobello mushrooms, which are commonly sold in packs of two in most supermarkets. To prepare the mushrooms, remove any remaining stems as well as the dark brown gills to clear space for the caprese stuffing. The gills can be easily removed by gently scraping them with the edge of a spoon.

The gills of portobello mushrooms can be scraped out with a spoon to make room for the caprese stuffing. Michael Vosburg / Forum Photo Editor

Once the inside is prepped, use a damp paper towel to wipe away any dirt from the top and inside of each mushroom. Next, brush each mushroom with a mixture of extra-virgin olive oil, minced garlic, salt and pepper and bake at 400 degrees until soft, about 10 minutes.

Once theyre soft, remove them from the oven and use a paper towel to absorb the excess moisture released in each mushroom. If your available oven time is limited on turkey day, you can refrigerate the mushrooms at this stage for up to one day.

The caprese stuffing is inspired by our wonderful time in Sicily this past summer, which was filled with a bounty of fresh mozzarella cheese and tomatoes. I use fresh mozzarella balls, either pre-marinated or plain, and my favorite variety of flavor bomb cherry tomatoes. Both products can be found in most supermarkets and big-box stores in the Fargo-Moorhead area.

A caprese filling of fresh tomatoes and mozzarella is used to stuff portobello mushrooms. Michael Vosburg / Forum Photo Editor

To flavor the caprese mixture, I use extra-virgin olive oil, a splash of red wine vinegar, a pinch of crushed red pepper flakes and a dash of Sicilian herb seasoning blend (any blend of dried oregano, basil and parsley will do). Each mushroom cap is stuffed with the caprese mixture and baked until the cheese is melted and bubbly, and the tomatoes just begin to blister, about 12 to 15 minutes.

For extra Italian flavor and a pop of color, garnish the mushrooms with thin strips of fresh basil and a drizzle of either balsamic reduction or basil pesto.

With their big flavor, bold colors and high nutrition, these Caprese-Stuffed Portobello Mushrooms are the perfect vegetarian dish for the upcoming holiday season. But, be warned: theyre so attractive and delicious that your turkey-loving guests will probably want a taste, too.

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Serves: 4

Ingredients:

4 portobello mushrooms caps, washed and thoroughly dried with paper towel (if purchasing whole, remove the stems and gills)

cup extra-virgin olive oil or canola oil, divided

1 clove garlic, minced

teaspoon kosher salt

teaspoon black pepper

teaspoon red wine vinegar

teaspoon Sicilian or Italian herb seasoning (blend of dried herbs like oregano, parsley and basil)

Pinch of crushed red pepper flakes

1 cup cherry tomatoes, halved

cup fresh mozzarella balls, halved (if using a log of mozzarella, cut into -inch pieces)

2 tablespoons fresh basil, sliced into thin strips (chiffonade), about 4 large leaves

For garnish: Balsamic reduction or basil pesto (optional)

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil; set aside.

In a small bowl, combine 2 tablespoons of oil with the minced garlic, salt and black pepper. Brush each mushroom all over with the oil mixture, then place on the prepared baking sheet, top side down.

Bake until the mushrooms are soft to the touch, about 9 to 10 minutes. Use a paper towel to soak up the excess moisture inside the mushrooms. The mushrooms can be used immediately or refrigerated at this stage for up to 1 day until ready to finish baking. Bring to room temperature before baking.

As the mushrooms bake: In a medium bowl, use a whisk to combine the remaining 2 tablespoons of oil with the vinegar, herb seasoning and red pepper flakes. Add the tomatoes and mozzarella and gently toss to combine. Taste and add salt and pepper as desired (I use teaspoon of each).

Once the mushrooms are baked until softened, and wiped free of excess moisture, fill the inside of each with the caprese mixture. Return mushrooms to the baking sheet and bake until the tomatoes begin to blister and the cheese is melted and bubbly, about 12 to 15 minutes.

Remove from oven and transfer mushrooms to serving plates or a platter. Generously sprinkle each mushroom with the chopped basil and garnish with a drizzle of reduced balsamic vinegar or basil pesto.

This week in...

Home with the Lost Italian is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarellos in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.com.

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Hosting vegetarian guests? Make this mushroom dish that even turkey-lovers want to try - INFORUM

UAE Veganuary: Is veganism healthy for kids and babies? – Gulf News

Is it safe to raise kids as vegans? Image Credit: Shutterstock

After the excesses of the festive season and the sluggishness of a locked-down year, January brings with it the chance to reflect and start afresh in a shiny new year. It also ushers in Veganuary an initiative that encourages people all over the world to try out veganism for the first month of the year. But, although veganism is often seen as a healthy lifestyle choice, critics claim that it can be harmful for some, especially for babies and young children.

What is veganism?

A vegan diet is one that cuts out all animal products and animal-derived products - it goes beyond vegetarianism and means cutting out eggs and dairy as well as meat and fish. However, veganism is not only a diet but a lifestyle choice that avoids consuming, using, or exploiting animals as much as realistically possible. For some vegans this can even include eschewing plant products that use animals in their production such as honey (bees), figs (wasps) and even avocado (bees involved in their production), as well as avoiding clothes, cosmetics and toiletries that contain animal-based or animal-derived materials. In modern times, veganism tends to involve an awareness of environmental issues too.

How is it different from vegetarianism?

Vegetarians cut out meat and fish, but still eat animal-derived products such as eggs and dairy. Veganism cuts out anything derived from animals or animal exploitation, including animal milks, eggs, butter and so on. Vegans will often also not use anything that has involved an animal in any way, including products that have been tested on animals.

Whats the difference between a vegan and a plant-based diet?

A plant-based diet means eating a lot of plant-based foods, but does not necessarily preclude eating meat or animal-derived products. Plant-based also only refers to a diet, whereas veganism is more of a holistic lifestyle movement involving animal welfare and environmental concerns too.

Why is veganism such a big deal right now?

Veganism has never been more on trend. Once seen as an obscure and restrictive form of dieting, the lifestyle, health and environmental movement has skyrocketed in recent years and is now here to stay 2020 Google Trends data suggests that interest in veganism has doubled since 2015, long since surpassing online-search interest in vegetarianism, while the number of new vegan products available on the market has mushroomed by 250% since 2010 to keep up with the burgeoning demand. Now you can find vegan products in most supermarkets, while big companies such as Ikea and McDonalds have even started to introduce vegan options.

How has the pandemic affected interest in veganism?

Proponents of veganism believe that the COVID-19 pandemic has seen an increased interest in veganism as the disruption of travel and normal services around the world has made people increasingly conscious of the vulnerabilities of the food supply chain, and plant-based, vegan foods are seen as more sustainable options than some resource-intensive animal-based products. Veganisms reputation as a healthy lifestyle choice has also made it popular for people who have become more health-conscious during the pandemic.

What is Veganuary?

Veganuary is an initiative started up in the UK that encourages people worldwide to try to eating vegan for January and beyond. Throughout the year, Veganuary encourages and supports people to move to a plant-based diet as a way of protecting the environmen andpromoting animal welfare.

How safe is a vegan diet for children and babies?

While there are some conflicting views on the appropriateness of a vegan diet for children with some high-profile cases of parents being accused of malnourishing their kids with a vegan diet medical bodies generally agree that its possible to raise healthy children on a vegan diet, so long as close attention is paid to the nutrients they are receiving and supplements are given for any key minerals that it may be difficult for children to get without animal products. But this is not always easy to do without professional help. Here, Jordana Smith, a nutritionist at Genesis Clinic in Dubai, shares her views on the safety of a vegan diet for children.

Should parents raise their children on a vegan diet?

The common issues with veganism include a deficiency in iron, vitamin B12, calcium and zinc. However if balanced appropriately then it can be done and requirements can be met. However generally speaking, vegan diets tend to be carb heavy and protein light making it more difficult to meet these requirements. We do also need to consider how we are combining foods, for example when eating plant based iron rich foods with foods containing calcium or even teas, we decrease the availability of that iron and so don't meet requirements.

Generally speaking I wouldn't recommend a vegan diet for a baby or young child. They are going through a rapid growth period, particularly in the first year of life and iron is an essential nutrient, probably the most important nutrient, during this stage to ensure growth physically and mentally. It becomes incredibly difficult to meet the necessary requirements without using animal products.

For babies, there is absolutely no safe plant-based alternative breast milk substitute or formula. Giving a plant-based milk to an infant is dangerous and has been shown to lead to malnutrition. Whether you classify breast milk as vegan, only a mother can decide, but according to vegan society breastfeeding is considered vegan.

In terms of an age where I am more cautious, this is generally in the teen age group. Quite often teens will use veganism as a tool to hide an eating disorder or the early stages of an eating disorder.

What are the health concerns with regards to children eating a solely vegan diet and what can be done to address them?

The biggest concerns are that due to the high nutrient requirements, it is common for there to be a deficiency in calcium, iron, iodine as well as protein and total energy. However that being said, if we supplement appropriately we can meet requirements. Using foods such a nutritional yeast, chia seeds and flaxseeds, as well as dark leafy greens, will help our children meet their requirements. I would always recommend that you work with a healthcare professional to ensure your food combinations are allowing for optimal absorption.

How easy is it to feed children a solely vegan diet?

At home it is relatively easy, however it does become difficult when eating out or socialising with other families. Sometimes children can be stigmatised or singled out for the way they eat. An easy swap for example would be to use a vegan cheese as a simple toastie for school. Unfortunately nuts and seeds (quite often used in vegan diets) are allowed in schools (nuts more so) due to the allergy risk so it does limit choice of foods for school lunches.

Is it possible to give yourself or your child an intolerance or even allergy to dairy or eggs by experimenting with a vegan diet?

We know that early introduction of the common allergenic foods, such as eggs, has been shown to decrease the likelihood of our children developing an allergy to these foods. So if we exclude completely and never introduce, I do believe that we may be putting them at risk of an allergy later on in life and that we may never know until they one day decide to eat those foods.

My daughter converted me to veganism two years ago and weve never looked back

Alison Rego, an Indian expat mum of 7-year-old Kristen and blogger at @Pinksmyink, went vegan with her daughter in 2018.

My daughter Kristen and I first turned vegan together in September 2018 . It was initiated by her; I clicked on a video that popped up on my feed on Facebook and she viewed it with me, and afterwards she announced she would not eat animals any longer. I thought it was just a passing fad, but she insisted and I was willing to give it a try. Although it was her idea at first, I am now fully converted to the ideology.

I wasnt really worried about trying out veganism as I thought we would just learn along the way, and two and a half years later we have had no problems so far.

I researched why a plant-based diet is a healthier option - all the boxes it ticks from health to environment; compassion to all living beings and scientifically how fear and slaughter are interlinked.

As Indians, our diet is predominantly a vegetarian diet that includes lentils , vegetables , protein and carbs daily. Going vegan was thus easy as we replaced the dairy and protein with alternatives

Sometimes it can be more challenging to maintain strict veganism; my daughter has sometimes eaten a nugget or an ice cream when around other kids; but by and large children absorb and learn from the environment they are exposed to and hence it is fairly easy for her I would think being around a mum who offers and stocks only plan- based foods.

Eating out vegan can be more of a challenge the UAE has caught up largely but it would truly be nice to have restaurants incorporate a kids vegetarian / vegan meal on their menus.

It has now become our way of life. We are what we consume; gut health more and more is being linked to mental health - I believe this has changed me in many positive ways and I can't see myself changing this new way of life.

I would 100% recommend going vegan to any family. Incorporating a plant based diet in one life will bring a healthier life to your family. Dairy intolerances are on the rise as much simply because of the process animals go through to continually produce, which include steroids and hormones.

When I thought about what I was consuming and feeding my daughter - this was a no brainer for me.

I would say begin by trying veganism 1 or 2 days a week and buy plant based alternatives to the usual food you consume. These are the best two ways to begin.

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UAE Veganuary: Is veganism healthy for kids and babies? - Gulf News

Jain vegetarianism – Wikipedia

Set of religion-based dietary rules

Jain vegetarianism is practiced by the followers of Jain culture and philosophy. It is one of the most rigorous forms of spiritually motivated diet on the Indian subcontinent and beyond. The Jain cuisine is completely lacto-vegetarian and also excludes root and underground vegetables such as potato, garlic, onion etc, to prevent injuring small insects and microorganisms; and also to prevent the entire plant getting uprooted and killed. It is practised by Jain ascetics and lay Jains.

Jain objections to the eating of meat, fish and eggs are based on the principle of non-violence (ahimsa, figuratively "non-injuring"). Every act by which a person directly or indirectly supports killing or injury is seen as act of violence (himsa), which creates harmful reaction karma. The aim of ahimsa is to prevent the accumulation of such karma. The extent to which this intention is put into effect varies greatly among Hindus, Buddhists and Jains. Jains believe nonviolence is the most essential religious duty for everyone (ahins paramo dharma, a statement often inscribed on Jain temples). It is an indispensable condition for liberation from the cycle of reincarnation,[7] which is the ultimate goal of all Jain activities. Jains share this goal with Hindus and Buddhists, but their approach is particularly rigorous and comprehensive. Their scrupulous and thorough way of applying nonviolence to everyday activities, and especially to food, shapes their entire lives and is the most significant hallmark of Jain identity. A side effect of this strict discipline is the exercise of asceticism, which is strongly encouraged in Jainism for lay people as well as for monks and nuns. Out of the five types of living beings, a householder is forbidden to kill, or destroy, intentionally, all except the lowest (the one sensed, such as vegetables, herbs, cereals, etc., which are endowed with only the sense of touch).

For Jains, vegetarianism is mandatory. In the Jain context, Vegetarianism excludes all animal products except dairy products. Food is restricted to that originating from plants, since plants have only one sense ('ekindriya') and are the least developed form of life, and dairy products. Food that contains even the smallest particles of the bodies of dead animals or eggs is unacceptable. Some Jain scholars and activists support veganism, as they believe the modern commercialised production of dairy products involves violence against farm animals.[18][19][20] In ancient times, dairy animals were well cared for and not killed.[21] According to Jain texts, a rvaka (householder) should not consume the four maha-vigai (the four perversions) - wine, flesh, butter and honey; and the five udumbara fruits (the five udumbara trees are Gular, Anjeera, Banyan, Peepal, and Pakar, all belonging to the fig class). Lastly, Jains should not consume any foods or drinks that have animal products or animal flesh. A common misconception is that Jains cannot eat animal-shaped foods or products. As long as the foods do not contain animal products or animal flesh, animal shaped foods can be consumed without the fear of committing a sin.[23]

Jains go out of their way so as not to hurt even small insects and other tiny animals, because they believe that harm caused by carelessness is as reprehensible as harm caused by deliberate action.[28][29][30] Hence they take great pains to make sure that no minuscule animals are injured by the preparation of their meals and in the process of eating and drinking.

Traditionally Jains have been prohibited from drinking unfiltered water. In the past, when stepwells were used for the water source, the cloth used for filtering was reversed, and some filtered water poured over it to return the organisms to the original body of water. This practice of jivani or bilchavani is no longer possible because of the use of pipes for water supply. Modern Jains may also filter tap water in the traditional fashion and a few continue to follow the filtering process even with commercial mineral or bottled drinking water.

Jains make considerable efforts not to injure plants in everyday life as far as possible. Jains only accept such violence in as much as it is indispensable for human survival, and there are special instructions for preventing unnecessary violence against plants. Strict Jains do not eat root vegetables such as potatoes, onions, roots and tubers as they are considered ananthkay.[23] Ananthkay means one body, but containing infinite lives. A root vegetable such as potato, though from the looks of it is one article, is said to contain infinite lives in it. Also, tiny life forms are injured when the plant is pulled up and because the bulb is seen as a living being, as it is able to sprout. Also, consumption of most root vegetables involves uprooting and killing the entire plant, whereas consumption of most terrestrial vegetables does not kill the plant (it lives on after plucking the vegetables or it was seasonally supposed to wither away anyway). Green vegetables and fruits contain uncountable, but not infinite, lives. Dry beans, lentils, cereals, nuts and seeds contain a countable number of lives and their consumption results in the least destruction of life.

Mushrooms, fungi and yeasts are forbidden because they grow in unhygienic environments and may harbour other life forms.[citation needed]

Honey is forbidden, as its collection would amount to violence against the bees.[41]

Jain texts declare that a rvaka (householder) should not cook or eat at night. According to Acharya Amritchandra's Purushartha Siddhyupaya:

And, how can one who eats food without the light of the sun, albeit a lamp may have been lighted, avoid his of minute beings which get into food?

Strict Jains do not consume food that has been stored overnight, as it possesses a higher concentration of micro-organisms (for example, bacteria, yeast etc.) as compared to food prepared and consumed the same day. Hence, they do not consume yoghurt or dhokla and idli batter unless they have been freshly set on the same day.

During certain days of the month and on important religious days such as Paryushana and 'Ayambil', strict Jains avoid eating green leafy vegetables along with the usual restrictions on root vegetables.

Jains do not consume fermented foods (beer, wine and other alcohols) to avoid killing of a large number of microorganisms associated with the fermenting process.[44] According to Pururthasiddhyupya:

Wine deludes the mind and a deluded person tends to forget piety; the person who forgets piety commits his without hesitation.

The vegetarian cuisines of some regions of the Indian subcontinent have been strongly influenced by Jainism. These include

In India, vegetarian food is considered appropriate for everyone for all occasions. This makes vegetarian restaurants quite popular. Many vegetarian restaurants and Mishtanna sweet-shops for example, the Ghantewala sweets of Delhi[47] and Jamna Mithya in Sagar are run by Jains.

Some restaurants in India serve Jain versions of vegetarian dishes that leave out carrots, potatoes, onions and garlic. A few airlines serve Jain vegetarian dishes[48][49] upon prior request.

When Mahavira revived and reorganized the Jain community in the 6th century BCE, ahimsa was already an established, strictly observed rule. Parshvanatha, a tirthankara whom modern Western historians consider a historical figure, lived in about the 8th century BCE and founded a community to which Mahaviras parents belonged.[56] Parshvanathas followers vowed to observe ahimsa; this obligation was part of their caujjama dhamma (Fourfold Restraint).[58]

In the times of Mahavira and in the following centuries, Jains criticized Buddhists and followers of the Vedic religion or Hindus for negligence and inconsistency in the implementation of ahimsa. In particular, they strongly objected to the Vedic tradition of animal sacrifice with subsequent meat-eating, and to hunting.

According to the famous Tamil classic, Tirukkua, which is also considered a Jain work by some scholars:

If the world did not purchase and consume meat, no one would slaughter and offer meat for sale. (Kural 256)

Some BrahminsKashmiri Pandits and Bengali Brahminshave traditionally eaten meat (primarily seafood). However, in regions with strong Jain influence such as Rajasthan and Gujarat, or strong Jain influence in the past such as Karnataka and Tamil Nadu, Brahmins are strict vegetarians. Bal Gangadhar Tilak has described Jainism as the originator of ahimsa. He wrote in a letter:

In ancient times, innumerable animals were butchered in sacrifices. Evidence in support of this is found in various poetic compositions such as the Meghaduta. But the credit for the disappearance of this terrible massacre from the Brahminical religion goes to Jainism.[67]

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Jain vegetarianism - Wikipedia

Robust Growth Of The Collagen Market Predicted Over The Forecast Period 2018 2028 – Eurowire

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Robust Growth Of The Collagen Market Predicted Over The Forecast Period 2018 2028 - Eurowire

Bitcoin’s Carnivore Cult Is Both Stupid and Correct – CoinDesk – Coindesk

This entire article is Saifedeans fault.

Saifedean Ammous, author of The Bitcoin Standard, kept heaping steak tartare onto my plate at a Bitcoin meetup back in August 2018, in between jokes about liberal plebs.

As the youngest woman in the room, per usual, I wanted acceptance from the Bitcoin clan. Despite nearly a decade of (fickle) vegetarianism, I accepted the authors meat offerings in exchange for an off-the-record interview. I torpedoed questions his way between bites. Ammous told me last week, via direct message, that he couldnt remember if that was his first public steak dinner. But there would be many that followed.

Long before he became a bitcoiner, Ammous was a carnivore.

I was, independently, into low-carb keto, he said, referring to ketogenic diets. These two things started to merge together more and more as people who were interested in Austrian economics became interested in meat and good food.

Over the past decade, bitcoin-themed steak dinners have become a global ritual, hosted by communities from San Francisco to Tokyo. It was the Kraken exchanges Bitcoin evangelist Pierre Rochard who organized most of Ammous steak-and-bitcoin dinners in New York, inviting friends from the Socratic Seminar meetup. This was all pre-COVID, of course. (These days, there are a few outdoor gatherings at beaches and parks.)

I was traveling to the U.S. and Pierre told me to stop by in New York and hed organize a dinner for me. Then 70 people showed up, Ammous said. After that, everyone on Twitter was constantly asking, and demanding, their own steak dinner in their own hometown.

Becoming a Bitcoin-carnivore evangelist

Since then, Ammous organized Bitcoin-themed dinners in more than a dozen cities, including Hong Kong, Amman, Beirut, London, Madrid and Milan. Meanwhile, hundreds of Bitcoin fans routinely post meaty food porn via Twitter and Telegram groups like Citadel Chefs. Like Ammous, they often profess theynaturally found this a hobbyist combination, rather than following a demographic trend. As Crypto Twitter icon @cryptomedici wrote: I dont follow the chad lifestyle, the chad lifestyle follows me.

Ammous is among the most famous carnivore evangelists tweeting hot pics of fatty steaks, his version of thirst traps. In fact, the prolific economist penned a manifesto for grilling steak to beat fiat food, equating empty carb calories with inflationary government-issued money.

The (tongue-in-cheek) narrative says bitcoiners like Ammous will simply avoid the impending collapse of Western civilization by re-inventing feudalism, as lords of private citadel meat-lockers paid for with the worlds hardest money. Loving meat is a part of some bitcoiners shtick, along with hating journalists and socialism. Memes and jokes abound comparing Soy Boy or vegan token fans to hyper-masculine bitcoiners.

Its very masculine to grill. In the Wild West, the cowboys are always seen having this massive steak, nutritionist Lorraine Kearney said in a phone interview. Especially if theyre trying to lift weights and bulk up, its always about eating more protein.

Back in 2018, I told Ammous Id try carnivory, if only to gloat when my body didnt magically transform into a lean, mean hodling machine. To my great dismay, two weeks of a 90% meat diet left me feeling stronger, more energetic and less emotionally volatile than Id ever been. By the third week I stopped craving sweets and my doctor noticed a significant improvement in my health, compared to my last annual physical.

As it turns out, Im hardly the first liberal woman to fall in love with both bitcoin and grilled flesh. To the contrary, author Amber OHearn was one of the most influential authors in the early days of crypto-carnivory. Shes been writing about her keto diet experiments for nearly a decade.

Im off all medications, OHearn said, describing how this diet helped after her bipolar diagnosis. Ive never had symptoms of the mood disorder again.

Like any crypto trend, believers can seem quite fanatic. Zcash co-founder Zooko Wilcox even tweeted that keto diets can help treat cancer. (Wilcox and OHearn were once married, but have since continued their meat evangelism separately.)

On the other hand, Kearney said high amounts of fat can contribute to issues like heart disease. Bitcoin-carnivores often dismiss this warning as fake news by the media-fiat-food-industrial complex, hell-bent on brainwashing the masses. Of course, every citadel-dwelling hero needs a mainstream elite villain to foil his own righteousness. However, the reality of carnivore diets may be more nuanced.

Plant-eaters clap back

Kearney agreed with OHearn, broadly speaking, that high-protein diets can be very healthy and every persons body is different.

The nutritionist said shes known clients who feel amazing after years of only eating animal protein, while others prefer low-carb diets with diverse plants. She added that grass-fed meat has many more nutrients, so results may depend on the quality of the ingredients.

The carnivore diet has been around for a number of years. But the research will take a decade, if not longer, to provide the benefits of such diets, Kearney said. When people remove inflammatory, highly processed foods and introduce a more natural diet, like with meat, theyll see results like a decrease in weight gain and bloating, less fatigue and better gut health.

There may also be some truth to the bitcoiner mantra that established norms were based on inaccurate science. Kearney said the past four decades saw a massive shift among nutritionists.

Some of the products they used to recommend were processed foods it was all about restricting calories, Kearney said. Now its more about focusing on balance and understanding the psychological aspects as well.

There are also plenty of vegan bitcoiners, from Bitcoin Core developer Matt Corrallo to Lightning Labs CEO Elizabeth Stark.

Bitcoin doesnt care what you eat, Stark said in a direct message.

The steak-loving author of Bitcoin: Sovereignty Through Mathematics, Knut Svanholm, agreed with Stark.

I believe that we should probably leave diets out of any Bitcoin discussion, Svanholm said. It tends to be a bit silly and people are semi-religious when it comes to food preferences.

Thanksgiving feasts

Meanwhile, Wilcox and OHearn are among many bitcoin aficionados who ate a predominately meat dinner for Thanksgiving 2020.

I like fatty steak, roast beef, ground beef and bacon more than turkey. And thats even more true on Thanksgiving, which is a celebration of plentitude and togetherness, Wilcox said in a direct message.

For a festive twist on the holiday classics, OHearn combined turkey with a keto-friendly stuffing.

Sausage stuffing with ground pork and pork rinds, to help absorb the fat the way bread does in a stuffing, OHearn said over the phone, describing the menu. I also eat eggs and dairy without having too much of a problem. So for holidays I might have eggnog.

It was OHearn who convinced me that bitcoiners meat fetish isnt primarily the result of loud mens testosterone-induced, Freudian fixations.

There are these ideals about what a woman should be that dissuade women from taking pleasure in their bodies and being physical. Meat is connected to that, OHearn said, contradicting the diets stereotype. Meat is sexy and carnal plus, one of my primary roles as a mother is to nourish my children, inside my body, next through breast-feeding and then preparing their food and nutrients.

Like so many bitcoiners who ate Thanksgiving dinner with their families, OHearn said she was grateful for her healthy family. As for myself, I ate plenty of plants this holiday, despite knowing lean protein makes me feel better than pecan pie. Rather than travel to family, I joined an outdoor gathering of bitcoiners for turkey, my first friendsgiving as part of the clan. I no longer felt like an outsider, nor was I the sole young woman. But I did bring my own ros, because we all know the bitcoin cowboys will only bring beer and whiskey.

It may be precisely because of our differences, instead of despite them, that we were so grateful to gather with diverse friends contributing, in our own ways, to the first open-source, digital money. Especially during the pandemic, were thankful to be a part of an economic shift that just might manage to outlive our BBQ-slathered grills and little stone castles.

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Bitcoin's Carnivore Cult Is Both Stupid and Correct - CoinDesk - Coindesk

A book that will make you think about your groceries – Moneycontrol.com

In a millennial-driven world where vegetarianism is on the up, and during a pandemic that has already forced us to look within, comes a book that will further provoke debate about eating habits.

The Secret Life of Groceries: The Dark Miracle of the American Supermarket by Benjamin Lorr exposes facts about the food industry that nauseate and startle, even when you are not expecting anything to the contrary. And though mainly about America, the book has relevance to other parts of the world.

Behind glistening arrays of seafood laid out on ice across supermarket shelves are stories of slaves and torture. Lorr took the Hemingway-Gonzo route of immersing himself in an activity and then writing about it. In the five years he spent on the book, he worked at supermarkets, endured their fecal-matter like stench during cleaning, and visited fishing docks in Thailand, among other things. When an unpaid labourer on a boat in Thailand got delirious from exhaustion, he wasnt given fluids and taken to hospital. The man was beaten up and thrown overboard. Some others were lashed with stingray tails.

One of the first things you realize working retail grocery is that people, in general, are hideous and insane, Lorr writes. A grocery store is a finely tuned instrument to serve human whim, and the diversity of human whim often allows it to do double duty serving one through the act of serving another. To do so, the industry relies on an anonymous and underpaid staff working without health care or job security.

Lorr blames American consumers for a lot of the troubles in the grocery business. If best practices are ever to be adopted, and people want to crunch into their prawn tempura without guilt, they have to be willing to pay higher prices. But Lorr feels people want the best of everything at low cost. American shoppers, he says, demand completely impossible, unsustainable opposites low price and high quality, immediate availability and customized differentiation.

Thanks to environmental, health and animal welfare awareness, many people are eating consciously all over the world. Veganism, a concept that is nearly eight decades old, is on the rise. The Economist had predicted that 2019 would be the year of the vegan.

Where millennials lead, businesses and governments will follow, was the publications simple explanation for its stand. And millennials were going vegan or at least vegetarian. According to The Economist, a quarter of 25-34 year old Americans were vegan or vegetarian. There are 8 million plus millennials in the US. India, of course, has 426 million of them.

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A book that will make you think about your groceries - Moneycontrol.com

After 20 Years, Stella McCartney Is Still Fashions Sustainability Whisperer – British Vogue

When Paul and Linda McCartney welcomed their second child into the world in 1971, they named her Stella, for Lindas grand-mother, and Nina, for one of Lindas college chums. Stella Nina means star girl, Sir Paul explains by telephone from his home in the Hamptons. And she is.

Indeed, she is. This month, Stella Nina McCartney is kicking off the 20th anniversary celebrations of her brand, which she launched in 2001, aged 29. In those two decades, Stella, a lifelong vegetarian, has grown from being considered the industry kook, for refusing to use leather and animal fur, to becoming a driving force for sustainable and conscious fashion. All as well as marrying the love of her life, the creative brand consultant Alasdhair Willis, in 2003, and with him raising their four children, who carry on the McCartney familys vegetarianism.

Twenty years thats a big number, she says, in genuine disbelief, over Zoom. She looks like a grown-up teenager, barefoot and make-up free, wearing one of her signature jumpsuits, in sand-coloured organic cotton. I didnt even notice the time flying, she says. I have such high hopes and aggressive goals for change that time passes me by. But, obviously, time is critical. Theres lots to be done. Like getting fashion to take circularity the reuse or recycling of garments and accessories seriously. After selling a stake of her company to LVMH last year, she now serves as sustainability whisperer to chairman and CEO Bernard Arnault. To be the personal adviser to Mr Arnault on sustainability? That can make meaningful change, she says. I feel very privileged to have that opportunity.

How Stella got to this point of unmatched power and influence in the world of fashion is, to steal from her Beatles father, a long and winding road. In the early 1970s, Paul and Linda McCartney whisked their young family off to the Sussex countryside. As is clear in Lindas Polaroids of that time, it was a simple, rustic life. We were very protected, isolated really, in the middle of forests, vast landscapes, Stella recalls. Or we were on tour, surrounded by 200,000 people. Extremes.

To celebrate the labels 20th anniversary, Vogue senior contributing fashion editor Poppy Kain mixed pieces from the archive with the spring/summer 2021 collection. Here, a spring/summer 2012 asymmetric-sleeve dress is paired with autumn/winter 2015 shoes.

Campbell Addy

I remember seeing one of the McCartney kids [Stellas older half-sister, Heather] under the piano in Let It Be, the Michael Lindsay-Hogg documentary about The Beatles, when I was a teenager, Stellas friend Bono begins. And I was, like so many, worried about how those kids were gonna grow up under the glare and glaring of so many. My first memory of Stella is of that same feeling. Not realising, of course, that they would grow into some of the finest people you could meet: a) on the street; b) at a gig; c) at a club after the gig; d) in a boardroom the next morning; and e) at a protest at lunchtime.

The McCartney kids did survive the glare in large part because Paul and Linda encouraged them to fulfil their dreams. Stellas was to be a fashion designer. It made sense. Both her parents were fashion icons. Her father dressed in Tommy Nutter and Edward Sexton suits. My mum wore Chlo in the 70s, so I had that floating around the house, Stella told me when I met her in 1997 in Paris, during her first days as creative director of Chlo. Stella and her sister Mary were always dressing up in Lindas stuff, like little girls would, Paul remembers. They particularly loved the platform boots that went up to Lindas knees, so up to the kids waists.

When Stella was 12, she and her mother were on a plane, when her mother said, If you really want to be a designer, you should go and talk to that guy sitting over there. Linda pointed to an ageing aristocratic-looking man across the aisle. It was Ert, the renowned art deco artist and designer. Stella sat with him the entire flight, and peppered him with questions. Later, she interned in his London studio. Her collection for autumn/winter 2020 featured soft suits and flowing tunics in ethereal prints from the Ert archives. I loved the theatricality and drama of Erts work the absolute glamour, she said backstage after her show at Pariss Opra Garnier in March.

At 15, Stella interned in Paris with the much-lauded couturier Christian Lacroix. Afterwards, she finished her A levels, and enrolled in a foundation course at Ravensbourne College of Design and Communication. I thought, When Im done, Ill be a fashion designer! she recollects with a laugh. The British fashion designer Betty Jackson, who was a friend of Lindas, sat Stella down and imparted some wisdom: You think you want to be a fashion designer because everyone thinks they want to be a fashion designer. But you might want to be a pattern cutter. Or do knitwear, or production, or press. My advice is that you intern in different areas and see what you like. And so she landed at British Vogue, under Liz Tilberiss editorship, while Sarajane Hoare was the fashion director. It was the early 1990s, in the thick of the Karl Lagerfeld at Chanel and Versace-supermodel time, and we were all in Chanel and red lipstick, Hoare tells me. Stella was very quiet, quite subdued, looking at everything and taking it in.

All the editors assistants were very well-to-do, Stella confirms. And I was a country girl who had come up on the train. It was such an eye-opener. Realising quickly that media was not her calling, she enrolled in the fashion design course at Central Saint Martins. The school encouraged the out-of-the-box, creative-thinking side of my mind, which I could deliver on, she says. But I was lacking in the technical skills. To hone them, she moonlighted at Edward Sexton on Savile Row. Her degree collection in 1995 was a mix of bespoke tailoring and these fragile, feminine, bias-cut slip dresses, all from vintage markets, she explains. Everything was vegan even the shoes. Famously, she had her supermodel pals walk the show to a song her father wrote for the occasion, Stella May Day and her parents sat in the front row. When we saw it, we thought, Boy, she knows how to do it. Shes not a stumbling amateur, her father remembers. It was very convincing, had a panache to it.

The collection was bought by cool London boutique Tokio. Then Bergdorf Goodman wanted my stuff, and Browns wanted my stuff, and Madonna was wearing my stuff, Stella says.

Wool jacket, 1,575, bra top, 895, wool trousers, 625, all spring/summer 2021.

Campbell Addy

She sewed it all herself in her dads basement, and, later, in an apartment in Notting Hill. Her assistant was Saint Martins classmate Phoebe Philo. Ive always wondered who got those dresses, Stella notes. Nobody knew that I made them. Chlo president Mounir Moufarrige called, asking to see her collection. At the same time, she says, other houses [such as Givenchy] started to sniff around. Her friend Alexander McQueen landed that gig, but Moufarrige offered her the job at Chlo. She was 25. I thought, Ill go to Paris, get some knowledge and some space. And thats what I did.

I remember her first Chlo show, in October 1997, in the same Paris opera house where she shows today. There were sharp 1970s-style suits, like her mother used to wear, and fresh, breezy dresses. Little nothings, is how then International Herald Tribune fashion critic Suzy Menkes described them. Looking back at it now, you can see the roots of all Stella has created since in the line, in the attitude. The masculine and the feminine; the hard and the soft; the city and the countryside those extremes have been very present in everything I do since day one, she says.

The show was dedicated to Linda, who was fighting breast cancer; she succumbed to the disease six months later. Today, Stella has a foundation for breast cancer awareness, and through it offers organic lace, double mastectomy bras of her design to post-op patients for free. Everything we do regarding breast cancer awareness sadly comes from losing the most precious creature ever. We want to empower women who have gone or are going through it, she explains. Most important is early detection. Get your mammograms! (As someone who caught a malignancy early, thanks to screening, I agree: do not put it off.)

In the late 1990s, Bernard Arnault launched a creeping takeover of Gucci. To fend it off, Guccis creative director Tom Ford and CEO Domenico De Sole enlisted French tycoon Franois Pinault to underwrite the formation of Gucci Group, now known as Kering, with Gucci and Yves Saint Laurent Rive Gauche as its cornerstones. Ford became creative director for the entire group, as well as for Saint Laurent, and he talked to Stella about her potentially assuming the role at Gucci. When she objected to using animal skins a stumbling block, obviously, since Gucci is a leather goods brand Ford kept the Gucci job for himself, and suggested she create her own label in the group. I loved what she did, I thought that she had a completely original take on fashion, and was a real talent, Ford says. She also addressed a different customer than our other brands did, and I knew that she could and should have her own label. De Sole agrees: She had an incredibly good sense instinct of what young people wanted, and that is one of the things that made her collections so successful. She knew her customers and designed with them in mind.

Autumn/winter 2015 brocade dress and shoes.

Campbell Addy

Though Ford and Stellas working relationship came to an end when he and De Sole left the group in 2004, they are still so tight that she is godmother to his son Jack. Stella is driven, and I mean that only in the most positive way, Ford adds. She was way ahead of the game with regards to sustainable and ethical fashion. She has really led that movement and, of course, it has now become mainstream. Stella was a visionary and still is. She is a completely modern woman and a wonderful mother. How she does it all amazes me.

Multitasking at its best! her friend and client Amal Clooney confirms. Stella is a great talent. Her work is a reflection of herself: daring, instinctive, purposeful, ethical and fun. She is a caring friend, a devoted mother and an activist who cares about the world and is committed to making it better. Stella is able to achieve so much, and do so seemingly effortlessly, because of her unwavering focus. Fashion is all my life, really, outside of my babies, and family and friends, she says.

First, her babies: who are tweens and adolescents now, and are unquestionably her priority. Each season after her Paris show, which is always scheduled in the morning, she heads directly to Gare du Nord and jumps on the Eurostar for dinner en famille. And when I come home from work, the sweet music of children fills the air, she says. My husband and I, were those sort of parents who, after putting the kids in bed, look at pictures of them when they were little and say, Oh my god, where did the time go? It seems like yesterday. Most weekends, the family head to their farm in Wiltshire, where they ride horses, tend the kitchen garden, collect eggs from the henhouse and look after their eight sheep Itsy, Bitsy, Teeny, Weeny, Yellow, Polka, Dot, Bikini, Stella says, counting on her fingers.

She wants to ensure her children avoid the glare, and are country kids, too. Her husband helps her at every turn. Tall, dashing and elegant, Willis discreetly orbits her at parties, backstage at her shows and drops in when needed. They met in 2001, when he pitched to design her company logo. She laughs, I was like, Hmm Interesting. She hired him, then, two years later, married him. Today, along with sharing parental duties, he sits on her company board. Hes incredibly loyal, honest and supportive. I believe him and trust him, and he makes me feel safe, she says. And if he thinks I made a wrong choice, or should be doing something in a better way, hell tell me. Hes got the courage to not yes me.

That relationship is very grounding for Stella, says her friend Kate Hudson. She cherishes her husband, and the longevity of that relationship says a lot about her. That unit is number one.

Silk dress, 2,325, spring/summer 2021.

Campbell Addy

Second, family: Stella adores her father, and he her. But her partner in crime is her older sister, Mary, an accomplished photographer, like their mother, and now the host of Mary McCartney Serves It Up, a vegetarian cooking programme. We talked about Mary during another chat, in July, as Stella sat in her car, parked in front of Marys home in London. Shed driven over to her sisters because, she said, I havent seen her during this whole period of confinement. Shes a good one, Mary. Its nice to have a sister whos also your best friend. I always say that to my kids when theyre fighting: Youre going to want to be best friends. Because it really is good.

Third, friends: she doesnt see them often, but shes always in touch. During lockdown, she would send me texts like, What are you learning right now? says Mellody Hobson, president and co-CEO of Ariel Investments and wife of filmmaker George Lucas. She has educated me on sustainability, helped me understand how clothes are made, how to be more thoughtful about things.

She has an immediate kindness that flows from a genuine interest in other people, and authentic empathy, adds Apples former chief design officer Jony Ive, who is also a regular text recipient though hes quick to say, texting is very nice, but its not enough. I wish I saw an awful lot more of Stella.

Shes the kind of person you want to hang out with on a Friday night, but with whom you can also have an intelligent conversation, shares Amber Valletta, who has modelled for Stella since the Chlo years. She knows what she wants but is also very collaborative, and thats whats going to change the industry: collaboration. Kate Hudson counsels, If you have the chance to have a girlfriend like Stella McCartney, do it.

In the spare time Stella has aside from practising very active yoga and biking to her Shepherds Bush office she indulges two of her passions: theatre and art. A few years ago, when we met for tea in Notting Hill, she had come from the David Hockney retrospective at Tate Britain Hockney, of course, being an old family friend. You must go! she said, and organised a visit for me the next morning. I ask what she missed most while in lockdown. I can do without everything else, she says, but I want to go to the theatre, and I want to see some art.

When Covid-19 hit, Stella withdrew with her family to the farm. At first, she found it hard to stop working cold turkey. But then she had what she calls a moment of clarity. I was afforded time to pause and re-evaluate why I do what I do, and why its important, she begins. And the answer was, I have this mission that Im on. Ive never just done fashion. What I create has always had to have a meaning and a value system. I wrote a personal manifesto, and from that I realised I didnt want to work in the same way as I had been. I wanted to reduce what I produce. This idea of reduction is more sustainable and feels much more precious, human and right. Ive been wanting to have a new set of codes of language around sustainability. I wanted to work on what words are important to me and then put them into clothes.

And so she created A to Z, a 26-look limited-edition collection in which each letter of the alphabet represents a word A for accountable, B for British, C for conscious, D for desire and each word has a corresponding outfit. The pieces are made from leftover stock.

I dont like how we always have to change things up so quick, she explains. As it happened, because of lockdown, we couldnt get any fabrics anyway. So my idea of using existing things became a necessity. The collection, she says, is real and honest.

Which brings us back to Paul and Linda. Everyone I spoke to including Stella says the reason she has not only succeeded as a designer, but become the standard-bearer for ethical fashion, is because her parents were able to keep it real and honest, and imbue their children with a sense of purpose.

My mum used to say, Could, not should. If there is one thing Stella could have done, and didnt, its music. Shes a really good singer, her father says. I have inherited a musicality, yes. Its the only thing I think: What if I had done that? she admits. But Im really glad I didnt. I made a decision early in my life not to do that.

Wisely, she pursued fashion, Paul concurs. Its difficult to follow your parents professions. But she certainly holds a tune, and we do threaten to pull her into the studio and get her to record something. I ask how hell succeed. Ill write a song called Star Girl for her. Thats what Ill do.

This interview was originally published in the November 2020 issue of British Vogue. Clothes and accessories, throughout, Stella McCartney. Hair: Soichi Inagaki. Make-up: Thom Walker. Nails: Lauren Michelle Pires. Set design: Jabez Bartlett. Production: April Production. Digital artwork: Lisa Langdon-Banks. Models: Beabadoobee, Caren Jepkemei, Hlne Selam Kleih. Stellas hair and make-up: George Northwood and Kirstin Piggott.

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What Happens To Your Body And Brain When You Go Vegan Or Vegetarian – HuffPost

Vegetarian and vegan diets are nothing new, but now that were facing meat shortages and COVID-19 is shining a bright light on the flaws and troubles of our nations commercial meat supply chain, more and more people are eating less meat these days, or at least thinking about it.

Many are ditching meat with other ethical, environmental and health reasons in mind, too. Meatless diets have been associated with increased nutrient intake and lower risk of some chronic diseases. And meat production particularly beef production isnt doing any favors for the health of our planet. Greenhouse gas emissions from animal-based agriculture are actually so sizable that a report from the United Nations Intergovernmental Panel on Climate Change last year recommended reducing meat consumption in order to adapt to climate change.

But how exactly does a meat-free diet affect your body? We reached out to some experts to find out what happens when you adopt a plant-based diet so you can decide if its the right choice for you.

Before we get into that, an important note: When we say a vegetarian diet, were referring to a diet thats free of any meat and fish. But vegetarianism has many variations some people still eat dairy and eggs (lacto-ovo vegetarians), some allow eggs but no dairy (ovo-vegetarians), and some allow fish and sometimes dairy and eggs (pescatarian). Vegan diets dont include any of those items.

Heres what you can expect when you go on a plant-based diet:

Your bowel habits will probably change.

Eating more plant-based foods like vegetables, beans and whole grains increases your fiber intake. This will help prevent constipation, improve bowel function and probably result in more regular bowel habits.

Bowel regularity is beneficial for overall health and well-being, said Colleen Chiariello, a registered dietitian and chief clinical dietitian at Northwell Healths Syosset Hospital.

At the same time, you may become more bloated than usual, especially if youve recently upped your intake of vegetables or if youre consistently filling up on brussels sprouts, broccoli, cabbage and other vegetables that are known to produce excess gas.

When switching to a vegetarian diet, Chiariello advised incorporating a range of fruits and vegetables, not just the same ones. Staying hydrated is important too, as drinking more fluids can minimize gas from certain fruits and vegetables.

Keep in mind that if the gas is minimal, you probably dont need to worry too much. A little bit of gas is worth the benefit of colon health, Chiariello said.

Youll probably be consuming more nutrients.

When you stop eating meat and switch to a vegan or vegetarian diet, you may be eating a lot more nutrient-rich foods.

This increases the intake of vitamins, minerals, antioxidants, and fiber in the diet, said Kim Rose, a registered dietitian based in Florida. Fiber is not only an important part of a healthy digestive system; it has the potential to improve cholesterol, make you feel full for a longer period of time, give the body energy, and assist in the prevention of constipation and diarrhea.

Alexander Spatari via Getty Images

Unhealthy eating behaviors can develop if youre not mindful of them.

A plant-focused diet has many potential benefits, but its not necessarily healthier than a non-vegetarian or non-vegan diet especially if youre eating a ton of processed foods.

It really all depends on the foods chosen and the individual nutrition needs of the person who is going vegetarian, said Emily Hamm, a registered dietitian at Northside Hospital in Atlanta. Research shows that there are multiple health benefits to going vegetarian if the vegetarian diet is rich in plant-based whole foods rather than just the reduction or absence of animal-based foods.

Tim Radak, a registered dietitian in North Carolina, recommended carefully planning any dietary change in order to avoid nutritional deficiencies and other negative effects.

For example, a soda and cheese pizza are vegetarian, but certainly do not promote health, he said.

For some people, a diet thats restrictive in any way can be hard to maintain and can even be associated with disordered eating patterns.

Consider the reason is it for ethical reasons like animal rights? Or is it because you feel it will be a healthier lifestyle? said Rachel Fine, a registered dietitian in New York.

Instead of fully avoiding any one type of food, she recommended making decisions and choices based on how certain foods make you feel physically, emotionally and ethically.

You probably wont have any trouble getting enough protein.

Many people fear plant-based diets, thinking they wont be able to get enough protein without meat. But the truth is, lots of these foods are high in protein. Its good to be mindful of protein intake, but you probably wont struggle to consume enough protein if youre being mindful.

A variety of nuts and seeds such as pistachios and quinoa, beans and peas, and soy-based products such as tofu and tempeh, are good sources of protein that also contain an array of vitamins and minerals that will properly nourish, Rose said.

But there is a caveat here: Youll want to pay attention to the source of the protein you reach for since many of the meat-replacement products some vegetarians rely on are heavily processed and can be high in sodium.

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You may need to take dietary supplements.

While you might consume a lot more nutrients than usual after transitioning to a vegetarian diet, you still may need to take dietary supplements to avoid certain nutrient deficiencies.

Many vegetarians or vegans take supplements for vitamin B12, which is available mostly in animal products and only in a small number of plant-based foods. Vitamin B12 deficiency can cause fatigue, weakness, neurological disorders and other problems. Other supplements common among vegetarians or vegans are iron, vitamin D and calcium. But this all depends on your individual body and diet.

Check with your dietitian and health care provider if you are concerned about your vitamin or mineral status and tell your health care providers if you follow any dietary restrictions, Hamm said. Lab work and a nutrition-focused physical assessment will reveal if there are deficiencies.

Your heart health may improve.

Much of the fiber found in produce is soluble, which has been shown to improve cholesterol, Fine said. Soluble fiber dissolves in water and binds with cholesterol in the small intestine so that the cholesterol leaves the body through your feces rather than being absorbed into your bloodstream, where it can contribute to plaque build-up in the arteries.

A lot of foods consumed in a plant-focused diet are beneficial to heart health, too. Fine pointed out that flax seeds and canola oil are good sources of omega-3 polyunsaturated fatty acids, which have anti-inflammatory properties. And olive oil, avocado, almonds, peanuts and other nuts are good sources of healthy fats that protect your heart.

You may have a reduced risk of cancer.

Plant-based foods contain phytochemicals naturally occurring chemical compounds that not only contribute to the color, taste and smell of plants but also protect human health and help our bodies fight off disease. Some research shows that these phytochemicals may protect against certain types of cancer.

The bottom line: A vegetarian diet can have a lot of positive benefits to your overall health, especially if youre loading up on nutrient-dense, plant-based, whole foods. But it all depends on what youre eating swapping meat with highly processed food isnt the best option. Take some time to examine if its best for you, and if youre ever unsure, you should always chat with your doctor.

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Stop with the Hitler Analogies – PanAm Post

Reductio ad Hitlerum trivializes the real pure evil of the Holocaust. (Photo: Flickr)

Reductio ad Hitlerum, for reduction to Hitler, is a term coined in 1951 by University of Chicago Professor Leo Strauss (1899-1973). With Reductio ad Hitlerum Professor Strauss sought to show that playing the Nazi card is an attempt to invalidate someones position on the basis that the same view was held by Adolf Hitler or the Nazi Party. For instance, Nazi Germany was against smoking; so are you, therefore you are a Nazi. Or, Hitler was a vegetarian, so vegetarianism is bad. Essentially, Reductio ad Hitlerum is a technique for undermining debate by accusing the opponent of being a Nazi.

According to Strauss, a view is not refuted by the fact that it happens to have been shared by Hitler, and Reductio ad Hitlerum proposes a rationale of guilt by association. If a policy is similar to one advocated by Hitler, then that is proof that the policy is undesirable. Reductio ad Hitlerum also takes the form of deliberately impugning certain ideas by implying that Hitler held similar ideas. Commentator Glen Beck is often criticized for his use of Reductio ad Hitlerum, for example by comparing the U.S. Governments National Endowment for the Arts to Hitlers Propaganda Ministry under Joseph Goebbels.

At times, both sides of an argument unreflectively accuse each other of Hitler-like behavior. Pro-gun advocates of the Second Amendment point out how Hitler, the dictator, carried out mass confiscation of private firearms; while gun control supporters accuse their pro-gun adversaries of Hitler-like behavior in wishing to deregulate gun ownership. It turns out that, when Hitler assumed power, German gun ownership was restricted under the gun control provisions imposed by the 1919 Versailles Decree, and Hitler deregulated the acquisition and transfer of long guns as well as of ammunition. Germany was officially disarmed under the Allied Occupation at the end of World War II.

There is even a rule for the use of Hitler analogies. Godwins Law -promulgated by American attorney and author Mike Godwin- is an internet adage asserting that: As an online discussion grows longer, the probability of a comparison involving Hitler approaches 100 percent. In other words, regardless of the topic, if a discussion goes on long enough, someone will compare someone else or something else to Hitler-like behavior.

Godwin introduced this principle as a memetic tool hoping to reduce the incidence of inappropriate hyperbolic comparisons to Hitler. A tradition has now developed, in news groups and other discussion forums that, when a Hitler comparison is made, the discussion is finished and whoever made the comparison loses the debate great idea.

Both President Trump and President Obama, have been victims of Reductio ad Hitlerum accusations. Users intend their accusations as a stand-in for pure evil. But the problem with Reductio ad Hitlerum accusations in political, and other everyday debates is that it trivializes the real pure evil of the Holocaust. As such, Reductio ad Hitlerum accusations are offensive to the Jewish community, and to those that have suffered the consequences of Nazi ideology.

Nazi ideology brought together elements of anti-Semitism, racial hygiene and eugenics. It combined these abhorrent concepts with pan-Germanism and territorial expansionism. Reduction to Hitler is a lazy, unimaginative accusation. It is not intellectually acceptable to demonize political opponents over inconsequential policy differences by associating them with the horrors of the Holocaust.

I have visited the concentration and extermination camps in Auschwitz and Brzezinka where at least 1.1 million people died, 90 percent of them Jews. I have walked in somber silence among the exhibits and the barracks recalling the Nazi brutality passionately exposed in the first-person accounts of Auschwitz survivors like Elie Wiesel and Viktor Frankl. And, I find it appalling that we should elect to criticize someones political views with reference to the atrocities of Auschwitz.

During World War II, the Allies failed to act on early reports of the barbarism taking place at Auschwitz. It is ironic that, once again, we are rhetorically dismissive of Nazi barbarism with our frivolous use of Nazi analogies. It is time to retire Reduction to Hitler from our speech and writings.

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Stop with the Hitler Analogies - PanAm Post

Things in My Dartmouth Quarantine Meal that Just Make Sense – The Dartmouth

by Anne Johnakin | 9/23/20 2:05am

Dartmouth Dining Services has rearranged the seating inside of 53 Commons to prevent the spread of COVID-19.

If youve seen any college food review TikToks, youll recognize the title of this article. NYU went viral near the end of August for its particularly egregious meal options for students in quarantine, including a whole lemon as a side dish and the infamous watermelon chicken salads served to vegetarians.

Having seen these TikToks in the weeks leading up to Dartmouth students return to campus, I was nervous to see how things would pan out. Would Dartmouth Dining food inspire snarky TikTok reviews, or would it live up to the Foco cookie legacy?

For Dartmouth Dining, serving 1,700 students quarantined in their rooms for a week was a huge undertaking. According to Jon Plodzik, director of Dartmouth Dining, the planning process started in March, led by a task force that met weekly to figure out how to feed students upon arrival.

I may be a little bit biased, but I think weve done an excellent job in a really difficult situation, Plodzik said. With our six venues around campus, were making the food fresh here at 53 Commons, shipping it out to all these locations and executing the program that way.

Thats not to say that it didnt have a few bumps along the way, Plodzik added.

Even with all the planning done to prepare, the first week of fall definitely had its hiccups. Students were sent a survey to indicate their dietary restrictions and allergies to ensure they would receive appropriate meals. However, when the time came to receive their food, some students were disappointed.

I put down dairy-free on my form, and yet theyve continually sent me milk, sandwiches with cheese, Doritos, all sorts of dairy products in my food, Bella Sicker 23 said. For me, it was just frustrating, but I imagine for others this is a really serious issue where they couldnt eat the food they were getting.

According to Sicker, the majority of meals she received during the first phase of the quarantine had a major component that she could not eat.

One reason for these errors comes from the large number of students who indicated that they had dietary restrictions, including allergies, vegetarianism and veganism and religious restrictions. According to Elizabeth Rosenberger a registered dietitian who works with Dartmouth Dining to handle nutritional issues there are normally around 30 to 40 reported students with food restrictions per year. This year, around 400 students marked down that they needed some type of accommodation, with 87 individual allergens identified.

The issues arose mainly with the food that was prepared well in advance, particularly the breakfast meal bags, according to Rosenberger.

Unfortunately in the first couple of days, the bags werent being checked as carefully as they couldve been. Somebody would get a breakfast bag with milk in it when they wouldve preferred almond milk or soy milk, Rosenberger said. After realizing this was an issue, Rosenberger added, Dartmouth Dining began double-checking bags after they left Foco to ensure they contained the correct contents.

Additionally, Dartmouth Dining modified some of its menus to account for the large amounts of people that didnt eat foods like dairy or pork, according to Rosenberger.

Plodzik also noted that Dartmouth Dining has added additional menu options for halal students after hearing concerns from the Muslim student group Al-Nur. He said that they plan on including these new products in their regular menu as well.

Now that students are free to leave their rooms and pick out the food they want, there are fewer issues with students receiving food they cannot eat.

Penelope Spurr 24, who follows a vegetarian diet, said she was pleasantly surprised that Foco was experimenting with using alternative meat products, such as plant-based meatballs, rather than sticking to conventional or bland vegetarian options.

While food options are just one concern, there is another issue for most Dartmouth students, Dartmouth Dining provides more than just the food it serves. One of the hallmark experiences of Dartmouth that COVID-19 has taken from the 24s is being able to eat a straight-out-of-the-oven Foco cookie or sit down for large group meals with their fellow freshmen.

I dont think that they know what theyre missing, which is kind of even sadder in a way, Sicker said. When I was new to Dartmouth, the meals that I had at Foco or Collis were really important social events and helped me eventually find my friends. I imagine that this is another thing that is making it more difficult for the 24s to find each other and socialize.

Dartmouth Dining has been doing its best to keep people excited and interested in the food, even if it isnt in the Foco dining room quite yet.

The feedback has been phenomenal, Plodzik said. Weve been running little things along the way to add some excitement in the program. Today were offering Macs Maple cotton candy as a little treat. Were trying to do some fun stuff to represent this part of the country and keep things exciting for students.

So while I havent seen very many Dartmouth food TikToks, Librex, an anonymous social media platform with a Dartmouth-specific forum, holds quite a few opinions on the food. For every negative comment, there are posts like FRENCH TOAST STICKS SLAPPED and Cheesecake is heat: More of this DDS thank u.

Plodzik says hes excited to get back into the regular dining program on Friday, and he expects students to be pleased as well.

Everyone should realize all of us in dining are here because of students, Plodzik said. We love what we do and we love to talk to you about how were doing things. If there are things we can do better, let me know. And if there are things were doing great, tell me that too. Were trying to create the best program in the country for the best students in the country.

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Things in My Dartmouth Quarantine Meal that Just Make Sense - The Dartmouth

EU spending tens of millions of euros a year to promote meat eating – The Guardian

The EU has been accused of an indefensible approach to human health and the climate crisis in spending tens of millions of euros each year on campaigns to reverse the decline in meat eating and trying to rebut so-called fake news on the mistreatment of animals bred for food.

Campaigns range from those designed to counter official warnings about the risk of cancer from eating red meat, to improving the public image of veal products said to be crucial in deriving value from young male calves superfluous to the dairy industry.

The EU provides an annual 200m (166m) subsidy for the promotion of agricultural products each year. About 60m has been spent in the last three years on 21 meat marketing campaigns, including in the UK, according to research by the Dutch animal welfare organisation Wakker Dier.

The stated ambition of many of the projects has been to halt a decline in meat consumption amid a growing trend to vegetarianism among Europes young people.

The livestock sector is responsible for about 14.5% of total human-derived greenhouse gas emissions. Scientists have provided evidence of a link between cancer and diets involving pork, beef and lamb products.

The description on the European commission website of one recent campaign entitled Pork Lovers Europe, which secured 1.4m for marketing, including a road-show with a pink bus painted to look like a pig, noted that the consumption of pork meat in Europe has decreased in recent years.

It continued: Therefore, it is very important to promote pork meat to restore the confidence of the consumer, which was shaken by news such as the last IARC [International Agency for Research on Cancer] report.

Scientists at the IARC, a UN agency, reported in 2015 that the consumption of bacon, red meat and glyphosate weedkiller increased the risk of developing cancer. The Pork Lovers Europe adverts targeted consumers in the UK, Spain, Germany, France and Portugal.

A campaign by the Association of Poultry Processors and Poultry Trade which will be run in six member states at a cost to EU taxpayers of 4.4m aims over the next two years to contradict myths and fake news about the rearing and slaughter of chickens for meat.

EU poultry consumption in the European Union is still increasing but at a slower pace, as more and more consumers are mistrustful regarding the poultry meat production, the European commissions website says. The campaign, targeting a 1.22% growth in chicken consumption in 2020 and 2021, is aimed at young children, professionals, media and opinion leaders.

A second pork campaign received a 2.5m subsidy for an initiative aimed at Danes and Swedes. Pork is no longer a natural part of the diet of young Scandinavians, the commission website says. They tend to eat less meat in general and to avoid pork in particular. The aim is to increase consumer demand and thus halt any otherwise expected fall.

A campaign in favour of the Dutch veal sector to promote the meat of calves in the Belgian, Italian and French markets received a 6m subsidy.

The veal market has been declining since the 2000s, says a description of the project on the commission website. There are various reasons for this: the economic crisis, changes in consumption behaviour and above all a lack of top-of-mind awareness. France, the Netherlands, Belgium and Italy are minded to fight this fall in consumption by boosting the image consumers have of European veal.

Sjoerd van de Wouw, a researcher at Wakker Dier foundation, said the funding policy was outdated indefensible. We understand that you need to consider the interests of producers but not by completing ignoring the interests of consumers and the climate, he said.

In response, a European commission spokesman said: The selection of projects is based on a strict and defined procedure involving external evaluators. The producers organisations send proposals regarding their campaign ideas and also participate in the funding of the campaigns.

In an effort to constantly evaluate and adjust its existing policy, the commission will soon launch a public consultation on the EU promotion policy for agricultural products.

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EU spending tens of millions of euros a year to promote meat eating - The Guardian

Americans say this popular diet is effective and inexpensive – YouGov US

Many Americans aim to eat a healthy diet, and some might be hoping to lose a few pounds. But which diets are Americans sticking to, and which ones are actually helping them lose weight?

A YouGov poll of more than 1,200 US adults finds that a majority of Americans have changed their diet at some point in order to lose weight (56%) or improve their physical health (54%).

Intermittent fasting, a diet where you only eat during certain times of day, is one of the most popular: 24 percent of US adults say theyve tried this diet for weight loss. An equal number say theyve tried the Atkins diet, which emphasizes foods that are low-carb.

About one in five have tried Weight Watchers (21%), the keto diet (19%) and the Mediterranean diet (18%).

But which diets do Americans say have been effective in helping them lose weight?

YouGovs data finds that majorities of people who have used these diets for weight loss find them to be effective.

Almost nine in 10 (87%) people who have tried intermittent fasting to lose weight say that this diet was very effective (50%) or somewhat effective (37%) in helping them lose weight. A similar number of people who have used Weight Watchers (86%) or the keto diet (85%) say these diets were effective for weight loss.

Majorities who have used Atkins (83%), the Mediterranean diet (81%), or vegetarianism (78%) for weight loss also say that these diets were effective in helping them to lose weight.

The diet Americans say is the best weight-loss diet may also be the most affordable one.

Intermittent fasting, which 87 percent of users say was effective for weight loss, is also seen as more inexpensive (80%) than expensive (18%), according to people who have tried it.

That isnt the case for many of the other diets YouGov asked Americans about. Majorities of users are more likely to see Weight Watchers, keto, Atkins and the Mediterranean diet as more expensive rather than inexpensive. Those who have adopted a vegetarian diet for weight loss are close to evenly split: 49 percent say it is expensive, 46 percent say it is inexpensive.

But in spite of the fact that many of these diets seem to be effective according to the people who have tried them, they remain largely unappealing to the American public.

A majority (58%) of US adults say that the vegetarian diet is somewhat or very unappealing. A plurality say the same when asked about the keto diet (47% find it unappealing), Atkins (47%), intermittent fasting (47%), or Weight Watchers (47%).

The only diet of this grouping that was seen as more appealing than unappealing was the Mediterranean diet. Over half (55%) say this diet is somewhat or very appealing; 31 percent say it is unappealing.

See the full survey results and sign up to be a part of the YouGov panel.

Related: One in five Millennials has changed their diet to reduce their impact on the planet

Methodology: Total unweighted sample size was 1,241 US adults, which included 137 who have used the keto diet for weight loss, 165 who have used the Atkins diet for weight loss, 172 who have used intermittent fasting for weight loss, 120 who have used the Mediterranean diet for weight loss, 146 who have used Weight Watchers for weight loss, and 95 who have used vegetarianism for weight loss. The figures have been weighted and are representative of all US adults (ages 18+). Interviews were conducted online between January 3 - 6, 2020.

Image: Getty

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Americans say this popular diet is effective and inexpensive - YouGov US

Have a beef with vegetarianism? Find out what all the mooing is… – Communities Digital News

SAN DIEGO Ever wonder why we are hearing more and moreabout vegetarianism and veganism?Vegetarianism in Americas 2017 study showed that 3.2 percent of all USadults, or approximately 7.3 million Americans, follow a plant-basedvegetarian diet. And 0.5 percent or 1 million persons are vegans. That might be the reason

With a national trend predominantly spawned by Millennials, and GenerationZs, people across the country are catching this trend.

The Mayo clinic, in their Healthy Lifestyle segment, helped to provideclarity to the variety of vegetarian diet types:

Vegetarian diets tend to be comprised of fewer processed foods. These foods arelower in calories, sugar, fat, cholesterol and sodium in the main.

According to the Mayo Clinic, a quality vegetarian diet consists of fruitsvegetables, whole grains, dairy (if permitted), protein sources andhealthy oils.

Meat for Vegetarians

Published in Harvard Health, the article Becoming a Vegetarian, speculates that a plant-based vegetarian diet helps reduce heart disease, some formsof cancer, diabetes. It may also help maintain a healthy weight level.

One of the greatest challenges vegetarians face is maintaining an adequateintake of protein.

According to Healthline, proteins are the building blocks of our organs, muscles, skin, hormonesand more.

Companies like Beyond Meat,Greenleaf Foods, Applegate Farms, Hormel Foods currently invest millions of dollars and more to findalternative solutions ensuring proper protein alternatives and otherhealth-enhancing properties.

For vegetarians today, the challenges and choices are becoming easier as morealternatives are finding creative and tasty solutions.

Restaurants are stepping up and offering vegetarian solutions forsatisfying a palate. These include a variety of casual fast-food chainsthat offer scrumptious alternatives to the traditional beef orchicken burger.

Healthline offers further recommendations for attaining the 46 grams ofdaily protein for women and 56 grams of daily protein for men:

Be certain to read the ingredients on food labels. Some explore vegetarian options, helping to ensure compliance with the vegetarian diet of choice.

An occasionalblood test for key elements is a simple process provided by your medical professional to ensure adequate vitamin, mineral and protein levels,

According to Veganbits, there are many reasons why Americans areturning to vegetarianism.

With health being the top reason, animal protection and personal disgust abouteating animals ranked close second and third reason. Other reasons mentioned included environmental, social and religious.

Jane Goodall

Whatever our age, socio-economic status, faith, gender, culture, orbeliefs regarding the environment, vegetarianism could ultimately become a unifying factor in creating a healthier, safer and more economicallycountry and a more stable world.

It would be wonderful if country-by-country, we could eliminate hunger as the food supply becomes more greatly plant-based. This could help create new sectorjobs, technologies, sustainable independence, more availability of foodand the reduction of disease.

Until next time, enjoy the ride in good health!

Headline image: The vegan Amy Burger at Amys Drive-Thru in Rohnert Park, California. Image via Wikipedia Commons, CC 2.0 license.

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Have a beef with vegetarianism? Find out what all the mooing is... - Communities Digital News

Celebrities who turned vegetarian by choice | Here is a list – Republic World – Republic World

Vegetarianism is nothing but the practice of abstaining from consuming meat and the by-products of animals. It has gained widespread popularity in recent timesand has motivated people to change their eating habits. While everyone is doing their bit to adopt a healthy food practice, Bollywood stars are not lagging behind. Here are some Bollywood stars who have opted out of meat and ceased the consumption of animal by-products, turning into a vegetarian.

Also Read |Virat Kohli Lauds 'The Game Changers' Documentary On Vegetarianism

Famous for his healthy diet practice and untamed physique, Shahid Kapoor is one of the few Bollywood stars who refrain from consuming meat. Kapoor was a part of several animal rights campaigns to raise his voice against animal cruelty. The actor was also felicitated by PETA as Asias Sexiest Vegetarian Man in 2011. In a media interaction, Shahid Kapoor revealed that his father, Pankaj Kapoor motivated him to quit meat consumption.

Also Read | Some Clothing Ideas From Celebrities That You Can Wear For Diwali

New to vegetarianism, Alia Bhatt had reportedly given up meat consumption during the summer. She did so to beat the heat. However, the actor loved her changed eating practice and continuedto avoid meat in her meals. Famous for her love for fitness, Alia Bhatts father, Mahesh Bhatt, too, is a vegetarian by choice.

Also Read | 'Bala': Bollywood Celebrities React To Ayushmann's Latest Trailer

Neha Dhupia has never shied away publically from lending her voice in support of animal rights. Reportedly, the actor believes in eating clean and healthy food and to promote the same, the actorhas been avoiding meat in her meals.Being a former Miss India winner,Neha Dhupia is famous for her fitness regime and diet plans. Duringa media interaction, the actor revealed that turning vegetarian has helpedboost her metabolism. The actor added that she prefers leafy vegetables more than any animal by-product.

Also Read |Star Celebrities Bash Together For War Movie's Success

Get the latest entertainment news from India & around the world. Now follow your favourite television celebs and telly updates. Republic World is your one-stop destination for trending Bollywood news. Tune in today to stay updated with all the latest news and headlines from the world of entertainment.

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Celebrities who turned vegetarian by choice | Here is a list - Republic World - Republic World

Fake Meats Are Hot, but Are They Healthy? | BU Today – BU Today

The vegan chorizo in a taco served up at Taqueria El Barrio on Comm Ave poses a delicious dilemma.

The red, granular imitation chorizo looks just like Mexican-style pork sausage, and yet it cannot remotely be described as a health food. What is it made from? Nothing on the menu indicates its ingredients and the staff knows only that the main ingredient is soy.

Mystery (un)meat and new vegan faux meat options abound around the BU campus, from dining halls and the freezer section of supermarkets to Dunkin shops, which will roll out a new Beyond Sausage breakfast sandwich in early November.

With growing numbers of millennials and Generation Zers demanding affordable, cruelty-free foods and weighing the environmental impact of their day-to-day eating choices, there are now more options than ever, from Impossible Burgers and Incogmeato brand chicken nuggets to New Wave Foods lab-cultured shrimp, which it bills as shellfish evolved. And college and university campuses have become ground zero for the mock-meat movement.

If people gave up meat, it would have such a big impact on the environment, says Hannah Ferguson (CAS23), who decided to become a vegetarian when she arrived at BU. I dont miss meat.

Its definitely super, super easy now to be vegan, says Gianina Padula (Sargent21), who says dining options were one of the factors she weighed in choosing a college. Its made me more conscious of what I put in my body.

But since colleges like BU, with 11,000 students on a meal plan, are where questions get asked, and often answered through years or decades of research, here are two to consider: what if fake meat isnt so good for the planet after all? And what if its not that healthy either? What if its a trend, like the fat-free foods deluge of the 1990s that gave us potato chips made with Olestra and joyless Snackwell cookies?

As nutritionist Joan Salge Blake (Sargent84, Wheelock16), a Sargent College of Health & Rehabilitation Sciences clinical professor of nutrition, says: Dont just assume the new options are healthier than the cow.

Its too early to know the answer for sure, but vegetarianism and veganism have evolved from being a personal health statement to a political one about the planets well-being. Sales of plant-based meat rose nearly 40 percent, to $801 million, between 2017 and 2019, according to the Good Food Institute, an industry group. Kara Nielsen (MET06), vice president of trends and marketing at Silicon Valleybased CCD Innovation, says young consumers are driving the shift, impatient for new ways to address their concerns that traditional agriculture will not be able to support the planets food needs without at the same time destroying the planet.

Theyre big consumers of media and [theyve] seen all the movies and videos that have shed light on the horrors of factory farming, so theyve been influenced by that, Nielsen says. This is a way they can exert power and control using their diet.

Meat substitutes increasingly promise a bizarre meta meat-eating experience.

Take the bleeding Impossible Burger, made with red, plant-based heme to make it taste meaty and look more like a burger. Its now available in grocery stores and at Burger King, and is one of the plant-based state-of-the-art options in BU dining halls, thanks to student demand.

Its rival, Beyond Meat, calls itself the future of protein and is featured on the menus of McDonalds and Subway. The alternative protein market is growing and companies like San Franciscobased Just are using animal cells, not a slaughtered animal, to make cultured chicken in a laboratory.

A promotional video even shows Justs employees eating its engineered chicken foodstuff at a picnic table while a chicken named Ian, whose cells helped create the food theyre eating, struts around the grassy yard.

Its surreal, but the industry calls these pseudo chicken nuggets and plant-based burgers clean meat, because they are created in a laboratory, not raised in a factory farm. The companies behind the new ventures heavily promote themselves as an environmentally friendly option, as well as a virtuous one.

Our planet cannot afford to supply the water, fuel, pesticides, and fertilizer that industrialized animal production requires, the Just website says. It cant afford the polluted water or the biodiversity loss. It cant afford the moral inconsistencies.

Some research has shown that moving away from livestock and poultry would reduce greenhouse gases. Joseph Poore, a doctoral student studying the environment at the University of Oxford, found that avoiding meat and dairy is the single biggest way to reduce your environmental impact, not just on greenhouse gas emissions, but on land use, biodiversity loss, water pollution, pesticide use, antibiotic use and a range of other issues.

Another study, commissioned by Beyond Meat and conducted by the Center for Sustainable Systems at the University of Michigan, found that Beyond Meats burgers generated 90 percent less greenhouse gas emissions, among other environmental benefits.

The drawbacks of red meats and pork, as well as processed meats like salami and frankfurters, which the World Health Organization classifies as carcinogenic, are well documented.

But fake meats also come with many health and environmental unknowns that will take years to understand. An article by researchers at Harvards T. H. Chan School of Public Health that looked at whether plant-based meat alternatives can be part of a healthy and sustainable diet was published in the August issue of the Journal of the American Medical Association. Their conclusion: the answer remains far from a given due to a lack of rigorously designed and independently funded studies.

Take heme, the much-publicized ingredient in the Impossible Burger that the company says makes meat taste like meat and is something weve been eating and craving since the dawn of humanity. Impossible Foods derives its heme from soy plants using a fermentation process and genetically engineered yeast.

Sean J. Elliott a College of Arts & Sciences professor of chemistry, a heme chemist, and a vegetarian, says heme is a common molecule used in biochemistry research and is found not just in animals and soy, but in insects and bugs that dont necessarily taste like meat. The heme thats used by Impossible Foods isnt just hemeits heme delivered to your burger using a heme-binding protein called leghemoglobin. That raises questions for him about whether its truly the factor responsible for the meaty craveability of the product.

Although he says hes enjoyed Impossible Burgers on a couple of occasions, he also says the fermentation process used to create heme leaves behind a cocktail of leftovers along with leghemoglobin if the product is produced at an industrial scale.

Its easy to stay focused on the red heme, because its pretty. As a chemist, I have to think so, Elliott says. And for marketing, it gives you something easy to focus on instead of some of the other more complicated intellectual property that [Impossible Foods] doesnt necessarily want all their competition to know aboutlike how you make those yeast strains do the stuff that they do.

From a health perspective, Salge Blake says, many alternative meats are highly processed and made with unfamiliar ingredients, something health professionals have steered people away from for decades. A Burger King Impossible Whopper and a regular Whopper have about the same calories (630 vs. 660) and both contain unhealthy amounts of saturated fat and salt and more saturated fat than a regular hamburger made from lean beef.

It can also be tricky to discern what to eat when even traditional health advice about meat is called into question. Last month, a surprising study challenged decades of nutrition advice by telling consumers that forgoing red meat and pork offers only small health benefits, contradicting decades of nutrition advice and sowing confusion. On the heels of the report, it was revealed that the studys lead author, Bradley C. Johnston, an epidemiologist at Canadas Dalhousie University, has funding ties to the meat and food industry.

Salge Blake recommendsthis will sound familiara balanced diet rich in vegetables and fruits as well as lean meats and proteins. And she cautions against taking an extreme approach when it comes to health trends that also claim to save the planet, because it can create anxiety over food choices.

Im not a fan of the clean-eating thing, because it makes people crazy, she says. Students are thinking, I cant have all these worlds coming at me at one time.

Christopher L. Bee, BU culinary director, has a big job. The University has more than 11,000 students on its food plan, and they are vegan, vegetarian, carnivore, pescatarian, and increasingly flexitarian. (No fruitarians yet. Yes, thats a thing.) Keeping everyone satisfied is a challenge, especially when students are ranking colleges by which ones have the best dining halls.

Bee offers Impossible Burgers and a wide variety of vegetarian and vegan dishes, as well as organic, fair-trade, free-range, and sustainably harvested foods. There are dining halls that offer as many as 10 different types of milk and milk substitutes, with oat milk the latest addition.

People are less afraid of the word vegan, says Bee, recalling the era when tofu and seitan seemed exotic. But laboratory food isnt what we like to do.

He says hes interested in offering vegetarian fare thats nutritious and familiar, and hes recently offered a special vegan-vegetarian station training class for Dining Services chefs. And hes got another on plant-forward cooking planned. (According to Plant-Forward Global 50, plant-forward is a style of cooking and eating that emphasizes and celebrates, but is not limited to, plant-based foodsincluding fruits and vegetables.)

The University already sources more than 20 percent of its food from local farmers, more than 80 percent of the seafood it serves is certified as traceable or sustainably caught or farmed, and nearly 20 percent of its meat and poultry products are certified as humanely raised. Ground beef, hamburgers, and hot dogs are from grass-fed animals, pork is from gestation crate-free animals. Find a full list here.

It will be college and university researchers who will ultimately untangle the environmental and health benefits, if any, related to the new meat substitutes hitting the market. But Bee, himself a carnivore, says he thinks the vegan meatballs cooked by his chefs at Fresh Fuel at Granby Commons compete favorably with meat and vegetarian options, and theyre cooked using eggplant, garlic, and lentils and are very flavorful.

We do serve the Impossible Burger, but we can get the same results using food, while still making a difference, he says.

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Fake Meats Are Hot, but Are They Healthy? | BU Today - BU Today

Blue Band and Margarine’s Morph into Meaningfulness – Forbes Africa

By Larry Light, CEO Arcature Brand Consulting

Brand revitalization requires finding and satisfying a new, important customer need. Brand success requires being the best at something relevant and differentiated. It means never taking your eye off of changing customer needs.

As veganism and vegetarianism diets become more embedded into peoples lifestyles, anything plant-based is now perceived as good. Plant-based foods and beverages are seen as healthy and planet-friendly, an image that appears to override the idea that processing also takes place in their production.

Margarine is a non-dairy spread that was previously marginalized due to its hydrogenation, which turns polyunsaturates into saturates and trans-fatty acids. Because of hydrogenation, and its non-buttery texture and taste, margarine sales declined over the last decade. But, now margarine is morphing into healthier fare, as margarine is naturally plant-based. And, hydrogenation is no longer used to make margarine firmer and texturally closer to dairy butter. Current alternative butter brands made from plants contain healthy unsaturated fats. Brands, such as Blue Band, that were derided as pale non-dairy substitutes are now desired as manufacturers update and revise ingredients. Margarine has now become a darling of the alternative dietary regime crowds.

Margarine has an interesting past. Frances first president (1848-1852), Napoleon III, the nephew Napoleon I, asked for an alternative to butter due to food shortages that affected feeding the French army. A chemist, Hippolte Mege-Mouries created oleomargarine and the rest is history.

Unilever built a global margarine and spread business that included over 100 brands including Flora, I Cant Believe Its Not Butter, Blue Band. In 2017, after a very high-priced bidding war, investment firm KKR walked away with the prize, offering Unilever approximately US$7.7 billion (6.8 billion). The acquired business was set up under a new corporate entity called Upfield.

Ordinarily, the terms brand revitalization and private equity are not commonly used in the same sentence, so kudos to KKR. Rather than starve the former Unilever brands, KKR saw an opportunity that could not be overlooked: the appeal and profitability of plant-based foods. With some recipe changes and new marketing, KKR could leverage its portfolio as a healthier and more sustainable way to eat.

Some products were jettisoned, but this was to be laser-focused on the brands that fit the overarching portfolios new positioning. This new positioning is clearly articulated on Upfields website We are the largest plant-based consumer products company in the world and we have embarked on a journey to deliver a Better Plant-Based Future to the benefit of our customers and consumers alike. Along with this statement is the commitment to sustainability including a policy paper titled, A Better Plant-Based Future.

According to Financial Times, Upfield is determined to change the image of margarine. By focusing on the sustainability of margarine, Upfield is altering its ingredient lists by reducing each product to around five natural ingredients to create cleaner labels. Financial Times reports that originally KKR intended to strip out inefficiencies but decided on a new strategy after spotting consumer appetite for sexy plant-based foods. Apparently, Upfield made the correct decision, as its net sales grew 1.3% in 2019. And, The Good Food Institute reported sales of plant-based alternatives to meat, dairy and eggs rose 11% year on year in the US to $5 billion in 2019.

In the US, Earth Balance is one of Upfields biggest competitors. Earth Balance is a two-decades-old enterprise that makes vegan alternative butter spreads, nut butters and snacks. Its products are vegan, plant-based and non-GMO. The products have been designed to create a conscious, rewarding way of living. As part of its philosophy is its original commitment to being ethically plant-based. The palm oil it uses is a non-GMO, non-hydrogenated oil. Earth Balance is involved in the Roundtable on Sustainable Palm Oil (RSPO), committed to environmentally and socially responsible palm oil production.

Upfield is also focused on sustainable palm oil. Upfield states that it, too, sources 100% of its palm oil from physically certified sustainable sources. Additionally, as part of its investment, Upfield is pouring 50 million into a new Food Science Centre in Wageningen, the Netherlands, that will focus on sustainability, health, and taste in plant-based food, according to foodnavigator.com.

The current eating scene is undergoing vast alterations. There are no clues as to which dining and cooking behaviors will last or fall away fast. What is clear is that the appeal of plant-based food alternatives is a growing customer desire. Revitalizing a brand by focusing on satisfying changing customer habits and attitudes keep brands relevant for enduring profitable growth.

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Blue Band and Margarine's Morph into Meaningfulness - Forbes Africa

Navigating the future workplace: What lessons can we take from 2020 to prepare for future HR challenges – Lexology

After a challenging year for the UK economy, it has never been more important for HR to be on top of the rapidly changing legal landscape. As 2020 draws to a close, we look at what themes and trends have emerged from employment law in 2020, upcoming changes in 2021 and what impact events in 2020 are likely to have on the future of work.

Lessons learned?

If 2020 has taught us anything, it's to expect the unexpected and be flexible. Who could have predicted last year that 'furlough' would be a topic of daily conversation? There's more to 2020 than just the furlough scheme, though. Key themes and trends, such as the use of transparency to drive social change or conscience, an arguably widening scope of discrimination protection, rising numbers of whistleblowing complaints and continuing conundrums in employment status and holiday pay have all been evident throughout 2020 and look set to continue in 2021.

Transparency: Employers can expect to see transparency continuing to be used as a subtle, yet effective, tool for change in 2021 and beyond. In 2020, employers have been encouraged to publicly repay 400 million in furlough grants, publish online health and safety risk assessments for employees and customers and accept that HMRC will publish the names and details of those using the furlough scheme from 1 December 2020.

Elsewhere, the #BLM movement is also driving greater transparency. Employers are being encouraged to sign up to Business in the Community's Race at Work Charter to commit to ensuring that ethnic minority employees are represented at all levels within their organisations and the Commission on Race and Ethnic Disparities (set to report before the end of the year), is rumoured to be looking again at ethnicity pay gap reporting after the consultation closed in January 2019.

Gender pay gap reporting, which was postponed in 2020, will resume in April 2021, when it is likely to be under increased scrutiny to assess the impact of the pandemic, where women have reportedly been disproportionately impacted.

Widening discrimination protection: Testing the boundaries of discrimination also looks set to continue into 2021 and beyond. 2020 saw the first successful gender fluidity case in Taylor v Jaguar Land Rover Ltd, where a Tribunal took a pragmatic approach in concluding that Ms Taylor, who identifies as gender fluid/non-binary, was covered by the protected characteristic of gender reassignment in the Equality Act 2010 (which requires someone to be "proposing to undergo, are undergoing or have undergone a process or part of a process for the purpose of reassigning their sex by changing physiological or other attributes of sex") and awarded 180,000 in costs.

The question of what amounts to a 'philosophical belief' under the Equality Act 2010 has also continued throughout 2020, with Tribunals finding that beliefs in ethical veganism, stoicism and that sex and gender are set at birth are capable of falling within the protected characteristic of religion and belief but that vegetarianism and other beliefs that individuals cannot change their biological sex or gender are not (although one case is on appeal to the EAT).

Employment status and holiday pay: Challenges to employment status and calculation of holiday remain firmly on the agenda for employers in 2021. In 2020, whilst CitySprint couriers and foster carers successfully established worker status, DPD couriers did not (owing to the presence of a substitution clause), although they have now appealed to the EAT. Crucially, we are still awaiting the Supreme Court's decision from June 2020 as to whether Uber drivers are workers or independent contractors, which is expected imminently.

2021 looks set to be a bumper year for holiday pay developments. In June, the long-standing question of whether voluntary overtime should be construed as 'normal pay' and included in holiday pay will be heard (and hopefully put to rest!) by the Supreme Court in Flowers v East of England, followed the next day by Chief Constable of Northern Ireland v Agnew, where the same court will determine whether a 3-month gap in a series of unlawful deductions breaks a series of deductions. In November, we hope to receive final confirmation of how holiday pay should be calculated for part-year workers when the Supreme Court hears the case of The Harpur Trust v Brazel.

Other areas of focus for HR in 2021 will be the changes to the UK's immigration rules and IR35 reform.

The biggest change to the UK's immigration rules in the last 40 years took effect from 1 December 2020. Employers who wish to employ non-British and non-Irish people to work in the UK require a sponsor licence, which enables businesses to sponsor the worker's visa. From 2021, visas are needed for non-EEA, EEA and Swiss migrants (except Irish nationals) who are coming to the UK to work. Businesses wishing to employ non-British and non-Irish workers will require a sponsor licence to sponsor new migrant workers who arrive in the UK to work from 1 January 2021.

Businesses who engage contractors through personal service companies will need to agree a new approach once the IR35 changes come into effect on 6 April 2021 - which effectively push the tax liability risk onto the end-user. Will your business want to engage all workers as employees (with the additional tax costs and employment rights), use agencies or umbrella companies, or simply refuse to engage personal service companies altogether? Many businesses will have prepared for these changes last year, but those who haven't can start by identifying any arrangements that are potentially affected, start talking to existing contractors about it and establish new internal protocols/policies to assess and record status and cascade information down the chain.

2020 - a lasting legacy?

If that wasn't enough, HR professionals will also be preoccupied by some of the bigger questions thrown up by the past nine months, which have fundamentally challenged our ideas of how and where we work. According to the headlines, it is now fairly established that employees dont want to go back to the office full time and companies are re-thinking this through too. Do businesses still need a big head office or something else? We know that people want to come back to the office but not all the time and not for everything. How might a blended or hybrid approach to working work in practice? Will offices become places where we go for social or team work only?

It certainly seems like the employee life cycle is being fundamentally disrupted, which is likely to continue in the longer term if we keep up an element of homeworking. HR will need to adapt and change accordingly. Now is a good time to listen to people within the business, look to sort the technology for the longer term and start rethinking HR practices (such as performance management, homeworking, employee engagement), before drawing up a plan for now (and the next 6 months) as well as a longer-term strategy for the future.

This article was first published in HR Review in December 2020.

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Navigating the future workplace: What lessons can we take from 2020 to prepare for future HR challenges - Lexology

What 6 World Religions Have To Say About Vegetarianism

No, this is not a sermon. You have no excuse to fall asleep.

Vegetarianism has a strong tradition in Judaism, as the original design for the Garden of Eden. In an early chapter of Genesis it is written that, I give you every seed-bearing plant that is upon the earth, and every tree that has seed-bearing fruit; they shall be yours for food." The Book of Daniel is also viewed as a bedrock of religious support for vegetarianism. When the prophet Daniel and three fellow slaves were in captivity, they were offered the Kings rich diet but refused and asked for only vegetables to eat, and water to drink. This verse has led to both a 10-day cleansing program and the highly successful lifestyle change program at the Saddleback Church in southern California.

Jewish dietary law stresses avoidance of cruelty to animals, whether in the production of food or as beasts of burden. More can be learned about the rich culture of green Judaism at http://www.jewishveg.com. Out of interest, I wanted to find out if there are organizations promoting vegetarian diets in other world religions.

Christianity: Amongst the many branches of Christianity, the strongest teachings come within the Seventh-day Adventist Church. Founder Ellen White was vegetarian, and lacto-ovo-vegetarianism is officially promoted. Research on followers of this religion has been helpful in demonstrating better health and lifespan in those adhering to plant-based diets. There are groups of scholars that maintain Jesus was a vegetarian.

Islam: Vegetarianism among Muslims is an active movement stressing kindness, mercy and compassion for animals. The mainstream of Muslims who eat meat often follow laws called halal, which allow clean animals that are properly slaughtered. Certain animals are not permitted, depending on how they are killed, and pork is also forbidden.

Hinduism: There is a strong tradition of vegetarianism in the Hindu religions, stemming from the Krishna cult and the reverence for the sacred cow. Vegetarianism is viewed as a daily sadhana or spiritual practice by many Hindus.

Buddhism: There is a strong tradition of vegetarianism in Buddhism and Mahayah monks are strict followers as well as many lay followers.

Jainism: Originating about the same time as the Hindu and Buddhist religions, Jainism stresses the practice of ahimsa or non violence. Jains believe in abstaining from meat and honey, and harming any living creature even insects is avoided.

Lessons of mercy to animals and respect for the planet found in many of the world religions are just one of the many paths that may lead you to choose a plant-based diet. In our open society, where the cruelty and excess of concentrated animal feeding operations has been well documented in several popular movies, ahimsa takes on new urgency. Whatever basis forms your path towards whole food and plant-based meals, you will share a strong tradition with many ethically concerned individuals. In the words of Albert Einstein, Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.

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What 6 World Religions Have To Say About Vegetarianism

LETTER TO THE EDITOR: A vegetarian diet is a viable choice – BCLocalNews

To the editor,

Re: Its a bit late to demand total plant consumption, Nov. 5.

The columnist asks how veganism would contribute to ecological well-being of humans and other animal species and then concedes that it would achieve immense savings in health costs and reduction in greenhouse gases.

In the north, or on land suitable for pasture but not for crops, I can understand raising animals as a local option. Here in the developed world we tend to build residential suburbs on fine farm land. But to state that shifting to plant diets doesnt take into account global impacts or historical realities sounds very much like the rhetoric of the global corporate capitalism that she decries.

Plant diets can support larger populations than animal diets based on plant inputs. The vegetarian philosophies of Pythagoras of Samos and Gautama Buddha are more than 2,500 years old, and a Scientific American article points to evidence that our ancestors have been primarily vegetarian for 30 million years.

We know that business and political interests prop each other up. Far from being a large-scale action that can only be effected by governments, vegetarianism is a personal decision that can be put into practice every day, and its as down-to-earth as backyard gardening. Anywhere in urban Canada (and especially on Vancouver Island and the Lower Mainland) its easy to find the ingredients for a meal of vegetables made with love.

As Jonathan Safran Foer writes, Choosing leaf or flesh, factory farm or family farm, does not in itself change the world, but teaching ourselves, our children, our local communities and our nation to choose conscience over ease can.

If humans deserve justice, then so do animals.

Ian Poole, Nanaimo

OPINION: Its a bit late to demand total plant consumption

RELATED: New Canada Food Guide nixes portion sizes, promotes plant-based proteins


The views and opinions expressed in this letter to the editor are those of the writer and do not reflect the views of Black Press or the Nanaimo News Bulletin. If you have a different view, we encourage you to write to us or contribute to the discussion below.

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LETTER TO THE EDITOR: A vegetarian diet is a viable choice - BCLocalNews