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The Dirty Dozen and The Clean Fifteen

Prevention mag just came out with the updated lists of the dirtiest and cleanest veggies—ones that you should definitely splurge and buy organic and the ones that you can get away with buying conventional. There’s some newbies on the lists and some surprises, too.

The Dirty Dozen: Buy Organic

Celery: 75% of crop is grown in the fall when rain and wind promote the growth of bacterial and fungus and because we eat the whole stalk, it gets sprayed A LOT for pests.

Peaches: Because of the peach fuzz, it can trap pesticides easily, and since they’re sprayed every week or two, it’s good to go organic with these guys.

Strawberries: Since they are delicate, they’re prone to attacks by pests, so they get sprayed with pesticides often—mostly for cosmetic reasons.

Apples: Since they can be stored up to 9 months AND are prone to 30 different insects AND 10 diseases, apples are sprayed continuously.

Blueberries: They are favorites of magots and bagworms, so they are treated with pesticides. They are also new to the list.

Nectarines: Even without the fuzz, they are susceptible to rot and scarring.

Bell Peppers: They lack the bitter compounds that act as bug repellents (unlike their cousins, broccoli and sweet peppers) and have crevices and creases where pesticides can collect and hide.

Spinach: Like me, lots of insects and grasshoppers LOVE spinach, plus, it tends to pull DDT residue out of the soil and into the leaf. ( DDT can live in the soil way after it was banned).

Kale: Sprayed heavily for any type of insect.

Cherries: They don’t have a peel for protection and if one maggot gets into the shipment, the entire load is dumped, so growers don’t risk that. They spray the heck out of them.

Potatoes: I have always heard this about potatoes—even growers will not eat their own potatoes unless they grow them organically. They are sprayed up to five times throughout the growing season and then again after harvesting to prevent sprouting and molds.

Imported Grapes: During their trek from down south, they easily can contract Botrytis cinerea rot. . .hmmm…sounds gross. It causes fruits to split and leak, so farmers want to ward that off, and they aggressively treat them with pesticides. Domestic ones are grown in the dry desert climates of Southern California, where the rot doesn’t thrive.

The Clean 15: Save Your Pennies

Onions: They have their own protective chemicals and are only treated once early in the season. However, the residues are removed by the outer layer of the bulb during harvest.

Avocado: It’s all on the peel, baby.

Sweet Corn: It’s all on the husk, baby.

Pineapple: If treated, it’s early in the season and the residue is gone by harvest time. Otherwise, it is removed with the outer rind.

Mangos: It’s all in the peel, baby. Plus. . .they are grown in climates where fungus isn’t a problem–nothing hand washing won’t take care of.

Sweet Peas: Protected by the pod, baby.

Asparagus: Insects don’t have time to wreak havoc since the spears grow so dang fast.

Kiwifruit: Thanks to Lacewings and parasite wasps, pests are kept at bay.

Cabbage: The outer leaves—that are sprayed early on—are removed before sale.

Eggplant: The slick surface sheds chemicals easily.

Cantaloupe: It’s all in the rind, baby.

Watermelon: Again, all in the rind, baby.

Grapefruit: In the rind. Do we see a pattern, here?

Sweet Potato: This one surprised me because of it’s dirty cousin, but because it has a milky-white sap that gums up insect mouthparts, they leave this root veggie alone. They are also cured at warm temps and high humidity that causes the skin to thicken, therefore, protecting it further.

Honeydew Melon: Say after me. . .It’s all in the rind, baby.

Before There Was Food, Inc.

There was Fast Food Nation. Me and the Husband watched this movie just recently and it reiterated for me how much I LOVE being a vegan. I think it really pushed the hubby to fully be He-gan (male vegan) and to not even crave a burger again. Unlike Food, Inc., it’s not a documentary, but sort of is. It stars Greg Kinnear and others, like Bruce Willis and Ethan Hawke in a scripted, yet awareness-producing flick about slaughterhouses and what exactly goes on behind the scenes. We’ve all heard Paul McCartney say, “If slaughterhouses had glass walls, everyone would be a vegetarian.” Well, he ain’t kidding, folks. I won’t lie—there are certainly some graphic scenes at the end, but they portray what goes on in a real slaughterhouse, confirming Sir McCartney.

Excellent movie. The author of Fast Food Nation, Eric Schlosser, is also co-producer of Food, Inc. Definitely worth a watch with your non-vegan pals.

How can you eat anything with eyes?

-Will Kellogg

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Wow, is it Friday already? I haven’t been posting too many new recipes lately–I’ve been busy and just been making some of my favorites meals that are already posted. Next week, though, I’m ready to get back in the kitchen and start working some vegan magic. In the meantime, Feast On This!:

Meat Free Mondays Are Catching On!

San Francisco is the first city to actually pass a motion promoting a plant-based diet by encouraging its residents to forgo meat at least one day a week. The San Francisco Board of Supervisors are hoping to get restaurants, grocery stores, and schools to offer more meat-free options.

Other cities are catching on as well, such as Takoma Park, Maryland where a statewide initiative designating April 24th-April 30th as Takoma Park Veg Week.

Get Involved! All it takes are some great vegan/vegetarian recipes and you’ve got a Monday night get together with friends, family, and neighbors. Encourage them to go meat-free on Monday by supplying them with a great recipe, or better yet, cook together. It won’t take much to convince people that vegan food is not rabbit food! Start your own revolution in your neighborhood by hosting a a Boca Burger BBQ! Word will spread and you just might inspire someone to host their own Meat Free Monday Night!

Check out the Meat Free Monday website for news, ideas, and learn ways to spread the word!

Rocco the Vegan Cowboy

You’ve probably seen this video before, but it’s one of my favorites! Rocco, a rancher and long-time meat eater took on Dr. Oz’s challenge of going vegan for a month. It’s amazing how much Rocco’s life (and health)  has changed since going vegan–it’s the best testimonial for the vegan diet.

Milk Wars

The National Milk Producers Federation wants “milk” to be theirs and only theirs. They have asked the Food and Drug Administration to define milk as “the secretions of a lactating mammal” (gee…doesn’t that sounds appetizing?) and that plant-based milks be defined as “imitation milk.” Is this really important? The FDA isn’t jumping on it right away, saying that they will consider the issue, but will focus on public health priorities.

First it was necessary to civilize man in relation to man. Now it is necessary to civilize man in relation to nature and the animals.

-Victor Hugo

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Serving Up an Endangered Species

This story really struck a chord with me and I wanted to share it with all of you. In honor of World Cup, Cameron Selogie, owner of Il Vinaio restaurant in Mesa, AZ is serving burgers made with lion meat. The burger is a limited edition, costing patrons $21, a cost not nearly as damaging as the one to the endangered species.

Selogie claims that meat comes from a free-range farm in Illinois, but gee, guess what? No one can seem to find this farm. Who in the heck raises lions for meat in the U.S. anyway? I actually hope that this a publicity thing and that there isn’t a Simba in the burgers at all. Selogie is obviously experiencing the wrath of animal rights activists from all over, which he can’t fathom. “Frankly, I’m a little shocked with all the problems in the world today, with the oil spill and immigration, that people have this much time to talk about 10 pounds of lion meat,” he said. What a tool.

UPDATE June 30, 2010: Selogie is now questioning whether the meat he received is even legit, meaning, was it hunted or farm raised in this mysterious Illinois farm. Serving lion meat is completely legal in the US and African lion is not in fact endangered, like it’s Asiatic cousin. Selogie bought the 10 pounds of lion meat from what he says is a Phoenix-based wild game distributor. The meat came from a shipper in Illinois. The owner of this company, Richard Czimer, claimed that the meat was inspected by the USDA, but according to the USDA, they had not done so. Czimer was even in jail in 2003 for illegally selling tiger and leopard meat. No one really knows where exactly the meat has come from–whether it came from circus lions, farmed, or shot in the wild. Either way, it’s absolutely horrible. And Selogie is still a tool. So is Czimer.

What’s in Your Kid’s School Lunch? And Why?

Since kindergarten, my son has taken his lunch to school. Not because he was always a vegan (that only happened several months ago), but have you seen the crap they serve?! I mean, I think we all remember those days at the school cafeteria where the cheese on the pizza never moved and the chicken nuggets were like eating seasoned sponges. After watching Jamie Oliver’s Food Revolution, I fell in love with him. Even though he’s not a vegan, I commend him for trying to get changes made in American school lunches. The Obama’s are taking this very serious, too, and that gives me hope.

The USDA has guidelines that date back to 1995 that schools must abide by, or they lose their federal funding.  The government buys surplus commodities at a discounted rate that are ordered way in advance. They have to get eaten. So who gets all the frozen, processed crap? Your kids. And the even tougher part is that the healthier food costs more and will kids even eat it? To me, it’s a vicious cycle if something doesn’t change.

Read can read more about this at VegNews and get the full scoop.

Who Cut the. . .spinach?

Ok, so we’ll end today’s post on a lighter note. I’m just gonna say it—vegans can be a gassy bunch. It’s a common issue with vegans and vegetarians since we consume a large amount of fiber from vegetables and grains. When you’ve consulted the doc and you know it just all that excess fiber, you may have to make some changes.

Drink lots of water. I have never been a very good water-drinker, but I have seen the light and drink between 64 and about 82 ounces of water a day and I’ve noticed a big difference, so water retention can also be a issue.

Know your fiber. Dietary fiber is the edible portions of plant cell walls that are resistant to digestion and extremely beneficial component of our diets. With this fiber, you feel fuller longer. Soluble fiber forms a gel-like substance and swells when mixed with water. It helps moderate blood glucose levels and lower cholesterol. Good sources of soluble fiber include oats and oatmeal, legumes, barley, fruits and vegetables (especially oranges, apples and carrots). Insoluble fiber does not absorb or dissolve in water and passes through our digestive system in close to its original form.  Insoluble fiber offers many benefits to intestinal health, including a reduction in the risk and occurrence of colorectal cancer, hemorrhoids, and constipation.

Process of elimination. Maybe there is just one thing you’re eating that causing the problems. Soy is said to sometimes cause bloat and gas. Go without it for a few weeks (which would be a monumental task for me)! Cut out white flour, or white rice. Switch to whole wheat pasta. And keep a food diary–you’ll be amazed at the patterns you’ll find and it may be easier to pinpoint the culprit.

Be good to your belly. Take a probiotic. Good Belly is a vegan juice loaded with probiotics and help keeps our bodies’ bacteria balanced. It works. And, it tastes good! You can get it at most health food stores and I buy them in small single-serve shot-like glasses, but they also come in quarts.

To become vegetarian is to step into the stream which leads to nirvana.

— Buddha

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Just Say No. . .To GMOs!

That’s what the great people at nongmoproject.org want you to do as well as food producers. They are a non-profit organization made up of consumers, farmers and manufacturers who want to ensure products fall below the .9% of GMO threshold and they want consumers to know it. So they created a seal to stick on products that get a passing grade, which you’ll start seeing this summer.

I have found that it is getting easier and easier to find non GMO products on grocery store shelves these days and I sure appreciate what the Non GMO Project is doing to help. Check out their site to learn more about their endeavors and what you can even do to help out.

Got a Raw Rug, Yet?

Husband and wife team, Todd and Meg van der Kruik of Union 18, make the most amazing rugs from recycled carpets! The rugs are gorgeous and one-of-a-kind! Here’s what they say:

“The beauty, richness and elegance of the whole can only be realized once the search for the parts is complete. Each piece is gathered, grouped and assembled without expectation. Pulled from the thousands of pounds of waste left behind as a result of the manufacturing process, it is only a vision that guides the search. Rooting out, uncovering, liberating each castoff to form something new, unique and extraordinary. The colors and textures must be found, not created. Only then can they truly exist. “

As soon as I realized that I didn’t need meat to survive or to be in good health, I began to see how forlorn it all is.  If only we had a different mentality about the drama of the cowboy and the range and all the rest of it.  It’s a very romantic notion, an entrenched part of American culture, but I’ve seen, for example, pigs waiting to be slaughtered, and their hysteria and panic was something I shall never forget.

–Cloris Leachman

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Do You Think It’s Expensive To Go Veg?

I’m often asked (and it’s often implied) if going veg is more expensive and if cooking is more time consuming. With the costs of food going up and up, especially organic, you’d think it would be, but surprisingly, I have found that I don’t spend any more money than I did when we ate meat. Granted, there’s only three of us, minus the dog (he’s not big on tofu. He prefers Coronas):

I do find, however, that because I buy fresh food, I go to the store more often–no more just once a week trips for me, but since I live so close to several stores, I’m ok with it. So here’s what I attribute the low costs to:

Meat alternatives costs are comparable to the real deal. 14 ounces of tofu costs me roughly $1.99-2.50 and that feeds my family. Lunch “meats”, Boca Crumbles, tempeh and veggie burgers doesn’t cost me more than $5 to feed the three of us. My favorite, Field Roast, may be the exception at about $6.75-7 for a pound, but again, it’s enough for us.

I buy fruits and veggies that are in season and on sale. I’ve also just joined a Community Supported Agriculture (CSA) which comes from an organic farm and for what I’d spend in a month on produce, I get three months with a CSA. Not only am I getting fresh, organic produce, I’m supporting a local farm.

I grow my own herbs. I’m no green thumb (the Husband is in charge of the houseplants) but when it comes to vegan cooking, I use a lot of herbs, especially cilantro, parsley and rosemary. So for about $1.99-2.50 a plant at Home Depot, I picked up my favorite herbs and planted them in pots. Voila!

Bulk up. All those bins in the health food store are actually big money savers. Since there is no need for that fancy packaging, we get a break at the register. Try buying pasta, quinoa, flours, nuts, etc. from the bulk bins and you’ll be surprised at how much you save. Same with spices. Many stores offer bulk spices and you can just buy what you need. (Why again, do I have a full jar of celery salt)?

Get used to leftovers and freeze what you don’t eat. I have a cupboard full of reusable containers and I love them.  (I’m also in love with my label maker, but I refrain from labeling leftovers). I’ll make a big salad at the beginning of the week and munch on it all week. Or when I make my favorite Cashew Cheese sauce, I’ll freeze it into smaller containers, same with pesto, or bake some tofu slices for sandwiches. . .you name it.

Can you do the can-can? Buying beans in the can will save you a bundle as well and one can can supply enough protein for two meals. Gotta love that.

Be a coupon queen (or king). Yep, I clip and organize my coupons! Sign up for Mambo Sprouts, where they’ll send you coupons via snail mail or email for natural foods. Many stores also will double the coupon values, so look for those stores and/or certain days they offer that.

There are lots of ways to save money on vegan food—it just takes some planning. Once you get into the groove of things, you’ll start seeing a difference in your wallet.

So what do you think? Do you spend more to be vegan? What are your money-saving tips?


Source for some of the info: VegNews April 2010

Are Veggies Losing Their Mojo?

According to researchers, they are. Donald Davis, a PhD researcher with the Biochemical Institute at the University of Texas has determined that broccoli, for example, had 130 mg of calcium in 1950, but today, it only has 43 mg. Yikes!

The culprit? Apparently, it’s the farmer’s desire for bigger, faster-growing vegetables. They use synthetic fertilizers. The solution? Buy organic. I know, I know, organic can be pricey, so Prevention magazine (where the info is from) did a nice handy-dandy list of ways to still reap the benefits of veggies while buying the conventional ones.

Sleuth out strong colors. Look for bold and bright hued produce, like red leaf lettuce versus iceburg lettuce.

Pair your produce. Power in numbers, folks. Some veggies work better when paired with another. For instance, eating tomato-based salsa and avocado upped the body’s absorption of the tomato’s cancer-fighting lycopene.

Buy smaller items. Size matters (when it comes to veggies 😉 ) The smaller the fruit, the more concentrated the nutrients will be.

Pay attention to cooking methods. Certain veggies release more nutrients when cooked. Broccoli and carrots are more nutritious when steamed then when raw or boiled. Tomatoes release more lycopene when slightly sauteed or roasted.

Keep produce whole. Don’t buy bagged salads, carrots and other veggies. The peeling and cutting can sap nutrients. Even though it can be a time-sucker, you’ll be missing out on what you’re hoping to get from the vegetables in the first place!

Look for new colors. Try purple asparagus or cauliflower. Switch from green peppers to red, orange or yellow. In general, the more varied your diet, the more vitamins and minerals you’ll get.

Opt for old-timers. Heirloom varieties like Brandywine tomatoes, Early Jersey Wakefield cabbage, Golden Bantam corn, or Jenny Lind melon were bred before WWII and are naturally hardier because they have endured and thrived long before modern fertilizers and pesticides.

Find a farmers’ market. Every spring, I can’t wait to grab my reusable bags and head over to the different  farmers’ markets. Stuff is in-season, usually organic and you support a local farmer! It’s a win-win.

Source: Prevention July 2010

We all love animals.  Why do we call some “pets” and others “dinner?”

-K.D. Lang

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Were We Born Omnivores?

There has been recent debate going on via my local newspaper about the vegetarian/vegan diet that has got me all in a twitter, even prompting yours truly to get in on it. Among many arguments, one is that humans were born omnivores, others say, humans were never meant to chew and digest meat, therefore, we chose to be omnivores. In doing some research on it, finding a definitive answer proved a lot harder than I anticipated.

I found sites from one end of the spectrum to the other, but it was pretty clear: Meat eaters said we were born omnivores (one person even said, “If we weren’t supposed to eat meat, then why does it taste so good)? and it was the vegetarians that said we were born with teeth meant for grinding grain and plants. Meat eating bloggers claimed that our teeth and digestive tracks were designed for eating meat, however, a source for their “facts” was never listed. Some vegetarian bloggers claimed the opposite, and also, not listing a source. I found articles by doctors on both sides of the issues, scientists on both sides.

Then God entered the picture with people saying, “God created animals for us to survive.” This is where I threw my hands up and quit researching.

So is there a clear answer? I think it’s become a playground argument where someone wants so badly to be right and say, “Ha! You’re not supposed to be doing that! I told you so!”

I tend to say that it doesn’t matter. Whether we were born that way or not, it doesn’t change the fact that animal products are tied to diseases, illnesses and other health issues–and I think that’s a hard fact for some meat eaters to digest.

Body Building—The Vegan Way

Many people (vegans and non-vegans alike) are often concerned about consuming enough protein. Well, that’s due to lack of education regarding this much needed polypeptide. Be sure to read the Protein Page and check out Vegan Body Building where “animal protein” are dirty words.

Yes…this guy is a vegan! Check this out on Environmental Graffiti.

Heart attacks… God’s revenge for eating his little animal friends.

-Author Unknown

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“I Can’t Believe It’s Vegan!”

Who knew that Doritos makes a vegan tortilla chip?!


In fact, you might be surprised that several products in grocery stores are actually vegan. There were lots of products that I often avoided, assuming they weren’t vegan, but man, was I shocked. Duncan Hines actually has 3 vegan frostings! Ok, so not all the food is considered healthy, but if you think you have to knock yourself out looking for a vegan cracker, well. . . forget about it! Crack open a box of Ritz–not an animal product to be found on their ingredient list. PETA has compiled lists and lists of products available at your local grocery store (no trip to Whole Foods required) that are actually vegan. Even several varieties of Jell-O Instant Pudding are vegan. Who woudda thunk?

The site has lists for: breakfast foods, beverages, snacks, condiments, baked goods, refrigerated/frozen foods, baking and staples. They are also constantly adding products to the lists.

Remember, dark chocolate is vegan! So you can load up on Ghiradelli Twilight Delight Intense Dark!


How About A Dog and A Beer?

Like airport travel (see last week’s post), enjoying a vegan meal at the game is virtuously impossible. You’re usually stuck with either popcorn, peanuts and cotton candy. Blech! Well, things could be changing at a stadium near you, thanks to Johanna McCoy, founder of Soy Happy, an organization that encourages stadium venues around the country to offer meat-free options. They even have a list of stadiums that now offer meat-free options, and are constantly updating it. It looks like right now, baseball stadiums are the the only sports venues they have “enlightened”, but are working towards others like NHL, NBA, etc., as well as theme parks and other attractions. Thanks Johanna!

Hooray for Animal Sanctuaries!

VegNews brings you Chester, the big piggie, and his little friend, Emma Sue, who were rescued from slaughter. They enjoy walks on the beach, pina coladas. . .ok, well not exactly, more like walks in the woods and peanut butter sandwiches. It always great to see animals get a second chance and thrive–thanks to amazing people who make it happen.There is also a list of other successful animal sanctuaries to read up on, find one near you, and donate! It’s not cheap keeping these farms running, especially when there are so many animals to save.

(Photo courtesy of Peaceful Prairie Sanctuary in Deer Trail, CO)

Think of the fierce energy concentrated in an acorn!  You bury it in the ground, and it explodes into an oak!  Bury a sheep, and nothing happens but decay.

–George Bernard Shaw

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Pile On the Sauerkraut! Really!

9 healthy condiments you should stock up on

Who knew heart health, brain power and cancer prevention could come out of your refrigerator and pantry?!

Ketchup: Thanks to Lycopene, this condiment has shown to slow the process of atherosclerosis. But try to stick with organic varieties since they have up to 60% more as well as Vitamin A, C, and E. Dose: 3-4 Tbs/daily

Buckwheat Honey: Like blueberries, buckwheat honey contains the most antioxidants which protect cells from free radicals and may reduce the risk of cancer, macular degeneration, heart disease, and cognitive decline. Dose: 2-4 Tbs/daily

Rosemary: Antioxidants in this herb are said to minimize, if not eliminate carcinogens formed when cooking some foods. Tell your meat-eating friends (first, stop eating meat) but if they won’t, then at least season beef with rosemary before grilling because it can reduce cancer-causing substances called heterocyclic amines by 30-100%! Scientists also found that by adding rosemary to dough reduced the affects (30-100%) of acrylamide, a potentially carcinogenic compound that forms in carb-rich foods when heated above 250 degrees. Dose: 1-2 Tbs/daily

Horseradish: It beats broccoli! Well…it contains 10 times more glucosinolates (compounds in the roots and leaves of the horseradish plant) than broccoli. These compounds can increase your liver’s ability to detoxify carcinogens and can possibly suppress the growth of existing tumors. Dose: 1/4 tsp/daily

Olive Oil: This omega-9 rich oil is converted during digestion to oleoylethanolamide (OEA), a hormone that helps keep brain cells healthy. Dose: A few Tbs/daily

Cinnamon: Just a 1/2 a tsp can help reduce stabilize blood sugar levels. It enhances insulin sensitivity, allowing you to use more of the glucose in your blood, keeping the levels stable. That’s good news for diabetics—it could mean needing less insulin. Dose: 1 tsp/daily

Hot Sauce: To curb your appetite, try a few dashes on just one meal. Capsaicin, the compound that gives hot sauce and chili peppers their heat reduces levels of hunger-causing ghrelin but also raises GLP-1, an appetite-suppressing hormone. Dose: A few dashes/daily

Sauerkraut: For those with IBS, sauerkraut can help! It contains probiotic bacteria such as Lactobacillus plantarum that can reduce gas, stomach distension, and discomfort. Dose: 1/2 C/daily

Black Pepper: Piperine, a compound in black pepper, may help interrupt the self-renewing process of cancer-initiating stem cells. Dose: To taste/daily

Source: Prevention

Find A Vegan Joint Near You!

Traveling can be tough for us vegans. In fact, there is only a small percentage of airports that offer vegan or even vegetarian options. Well. . . pack snacks. But when you get to where you going, check out Urban Spoon, a site devoted to restaurants and reviews from cities all over the country. Find the city you’re in and it’ll give you a list of vegan-friendly restaurants and directions! How cool is that?! They also have a free app for the iphone!

Check out VeganSoapBox for a list of other vegan iphone apps

“I have no doubt that it is a part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other when they came in contact with the more civilized.”

-Henry David Thoreau

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Lab-Grown Meat: Would You Eat it?

Many vegetarians are rejoicing, others. . .not so much. It’s like something out of Star Trek, but it’s not. Lab-grown meat could be available to consumers by 2014, but PETA offered $1mil to the first company to develop this “Franken-chicken” that would have the same taste and texture as the real bird by 2012. Holland researchers have actually cultured pork meat from a sample of muscle cells taken from a live pig. Researchers are claiming that they can produce the same amount of flesh from the cells of just one live animal.

I want to know how they pick the person to taste test their creations–draw straws?

Considering that the meat is still derived from animals, will it still be cancer-licious?  What exactly will be different? (Besides where it comes from)?. . .There are still many unanswered questions regarding lab meat, but would you eat it? Are you anxiously awaiting when you can throw a steak on the barbie?
Source: VegNews

China Trades Tofu for Meat

Did you know that China is the top dog when it comes to meat production? They’re the largest producer of it in the world. Meat moguls like Tyson Foods can take the credit for that.

What’s interesting is that we can watch how animal products have and are affecting an entire country–right before our eyes. It’s like observing a sociology experiment. So why the switch to meat and dairy? Obviously, it’s more readily available than it was just twenty years ago, but researchers say that the Chinese view animal-based foods as not only a status symbol, but a source of protein they never had before.

But guess what? They’re getting fat. China is experiencing increases in obesity, cardiovascular disease, and diabetes. Osteoporosis is also becoming a major health concern for the Chinese since the disease is linked to increased levels of animal consumption.

Not only is China’s health a concern, but their reliance on animal products can affect the entire planet. When every 5th person in world is Chinese and consuming meat and dairy, it could have a major impact on the environment–that’s the worry of many scientists.

It certainly is something to think about—and watch.
Read the full article in the March/April 2010 issue of VegNews

If slaughterhouses had glass walls, everyone would be a vegetarian.

–Paul McCartney

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So You Call Yourself an Environmentalist, huh?

Well, do you? What constitutes having that coveted, sought-after title? Is it recycling every week? Driving a hybrid? Unplugging all your appliances when not in use? Being a vegan? Many people believe that being a vegan is a prerequisite–World Watch did after all, conclude last year, that meat and dairy production contributes to 51% of the earth’s greenhouse gases.

Al Gore, isn’t a vegan. He’s not a vegetarian. But he is considered an environmentalist. Hell, he pretty much single-handedly got “global warming” on the map with his documentary, An Inconvenient Truth. He publicly acknowledged that being a vegetarian helps the environment, but he himself has not made that leap.

Any why stop with vegetarianism? Dairy production has its own impact on the environment, too, right? Some celebs touts themselves as environmentalists because they drive a Prius (or a hybrid Hummer) and are vegetarians…why not go the whole nine? Why doesn’t dairy get the same silent treatment from them?

Perhaps the term, environmentalist is just overused. Maybe we’re all environmentalists on some level because we each try to do something—recycle, carpool and use “green” light bulbs. I always bring my reusable grocery bags when I shop anywhere. Does that make me an environmentalist? (They sure make me look cool). Might I suggest changing the term to something more general like, earth friendly, environmentally aware, or earth conscious?

So what do you think? What makes an environmentalist? Is going vegan a must?

Soy Good News!

Is the soy debate finally settled? According to acclaimed author, researcher and physician, Dr. Neal Barnard, it is. Barnard concluded that not only is soy safe for men (prostate cancer) and women (breast cancer), but it may also reduce the risk of osteoporosis-related bone fractures and fibroids. In another study by the Journal for the American Medical Association, it was shown that 11 grams of soy protein reduced the the chances of breast cancer recurrence in women.

Source: VegNews

“The greatness of a nation. . . can be judged by the way its animals are treated.”

-Mahatma Gandhi

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