Vegan cooking show in Upland
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A document discusses the benefits of a plant-based diet and the environmental impacts of animal agriculture. It notes that most grains produced in the US are used to feed livestock, and that grain fed to livestock could feed 2 billion people instead. It also discusses the health risks of diseases associated with animal products and the reduced risk of various cancers and longer life expectancy associated with vegetarian and vegan diets. The document advocates eating a diet focused on plants in line with Michael Pollan's recommendations.
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The document discusses the health benefits of a vegetarian diet. It notes that according to author Michael Pollan, one should "eat food, not too much, mostly plants." A vegetarian diet is highlighted as being very healthy, providing fiber, antioxidants, vitamins and minerals while lowering risks of diseases like diabetes, heart disease, and various cancers. Protein is also shown to be plentiful in a vegetarian diet from sources like tofu, legumes, and nuts.Nv vs v food compare
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The document compares the protein and calorie costs of eggs versus vegetarian foods like cereals and soy. It notes that vegetarian proteins are much more economical and provide additional nutrients not found in eggs. Producing meat requires using land and resources that could otherwise feed many more people with a plant-based diet. The large amount of land and crops used to rear animals for meat is inefficient and contributes to world hunger issues. The document advocates for reducing meat consumption to better utilize resources and improve human welfare and wellbeing.Scalable Innovation - Food (Next Frontier) Update 2.1
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Ocean Food, Inc. aims to disrupt the food industry through scalable innovation to address global food demand challenges. The world population is projected to reach 9 billion by 2050, increasing food needs, while meat production is inefficient and unsustainable. Potential solutions discussed include plant-based proteins, cultured meat, insects as food, algae-based foods, and utilizing currently wasted parts of animals. Ocean Food plans to develop algae-based foods that have the taste and texture of meat to provide a sustainable alternative to meet growing demand.Vegan booklet planning
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This document summarizes conditions for various farm animals used for food production. It notes that dairy cows typically live 5-7 years rather than their natural 15-20 years due to health impacts of constant pregnancy and milking. Rabbits are housed in sheds of 500-1000 or 10,000-20,000, leading to bone and health issues. Turkeys are now 4 times their wild size, straining their bodies. Around 17 million turkeys are slaughtered in the UK yearly. Most are in crowded sheds to prevent aggression. Ducks farmed for foie gras have tubes pushed down their throats daily to force-feed their livers to 10 times normal size. Approximately 20 million ducks are slaughteredBooklet pages
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Vegans avoid consuming or using animal products to help protect animals and the environment. They do not eat meat, dairy or eggs and also avoid using clothing, cosmetics or home products that contain animal ingredients or have been tested on animals. Going vegan helps reduce pollution, land and water use compared to a meat-based diet. It can also provide health benefits like reducing the risk of obesity, heart disease, diabetes and cancer since plant-based diets tend to be lower in saturated fat and higher in fiber and antioxidants. Vegans need to ensure they get enough vitamin B12, which is found in animal products, through supplements or fortified foods.Go Vegetarian
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This document discusses the environmental impacts of animal agriculture and advocates for a vegan approach. It notes that agriculture is responsible for 50% of greenhouse gas emissions in New Zealand, more than any other industry, due to methane from cattle and nitrous oxide from animal waste. Livestock also require significant land and water resources and are a leading driver of deforestation, habitat destruction, and water pollution. Adopting a vegan diet has a smaller environmental footprint than other options. The document questions common justifications for meat consumption and concludes that it is difficult to consider oneself an environmentalist while continuing to eat meat given its impacts.WHAT ARE YOU EATING? 
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This document discusses the pros and cons of vegetarian and non-vegetarian diets. It outlines different types of vegetarians including pescatarians, lacto-ovos, flexitarians, and vegans. While meat provides certain nutrients, it can also increase risks for health issues like heart disease. Vegetarian diets are associated with lower risks of obesity, diabetes, and other diseases but require supplementation of vitamins B12, D, calcium, and iron which are difficult to get from plants alone. Balancing nutrition as a vegetarian requires planning and potentially supplements.Agricultural Diet
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The document discusses the various motivations for becoming a vegetarian, including health, environmental, economic and ethical reasons. Health motivations include avoiding chemicals/hormones in meat and reducing risks of chronic diseases. Environmental reasons include conserving water and reducing pollution, deforestation and greenhouse gas emissions from animal agriculture. Ethical reasons involve reducing animal suffering and slaughter. Some statistics provided include that 32% of Americans choose a vegetarian diet for health and 15% to avoid hormones/chemicals in meat. [/SUMMARY]Eat insects at xmas
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This document discusses the pros and cons of vegetarian and non-vegetarian diets. It outlines different types of vegetarians including pescatarians, lacto-ovos, flexitarians, and vegans. While meat provides certain nutrients, it can also increase risks for health issues like heart disease. Vegetarian diets are associated with lower risks of obesity, diabetes, and other diseases but require supplementation of vitamins B12, D, calcium, and iron which are difficult to get from plants alone. Balancing nutrition as a vegetarian requires planning and potentially supplements.Agricultural Diet
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- Vegetarianism has existed for thousands of years in various cultures and religions, dating back to 7th century BCE India. It later emerged in parts of Europe during the Renaissance.
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The objective of this presentation is to give you a basic understanding of nutrition, to help you decide which foods are the best to select, to inform you of the harmful foods which cause disease, and beneficial foods which helps prevent disease.
Lesson 8 mediterranean menu vegetarianism cancer osteoporosis
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- 1. brought to you by: Vegan Los Angeles March 28, 2010 Cooking GREEN
- 2. eat Food. not too much. MOSTLY PLANTS . Michael Pollan, author eating manifesto from In Defense of Food
- 3. EVERYONE
- 4. 油
- 5. ICE AGE - 5属 Celsius
- 6. cows and global warming
- 7. =
- 8. 80% of all grains produced in US is used to feed animals feed the cows?
- 9. feed the people . in 2007: estimated 923 million undernourished people worldwide now: grain fed to livestock can feed 2 billion people
- 10. WATER
- 11. 遜 year s worth of showers =
- 12. cows and global warming methane production feeding PEOPLE first, then cows using our water wisely
- 13. YOU
- 14. eat Food. not too much. MOSTLY PLANTS . Michael Pollan, author eating manifesto from In Defense of Food
- 15. high fiber little to no cholesterol high antioxidants vitamins Vitamin E Vitamin C minerals potassium magnesium phytochemicals carotenoids flavanoids NUTRITION
- 16. stuff that s good for you .
- 17. DI CEASE S diabetes gallstones osteoporosis food-related illnesses e.coli mad cow disease salmonella obesity heart disease cancer
- 18. HEART HAPPY == lower risk of heart disease nutrients in plants less cholesterol less saturated fat lower blood pressure
- 19. C ANSWER Factoid : The death rate from cancer for vegetarians is 50-75 % that of the general population .
- 20. C ANSWER esophagus lungs liver colon - breast - prostate - ovaries reduced risk of cancers of the :
- 21. longer life expectancy .
- 22. PRO TEIN PLENTY % protein concentration by weight : Gluten 70 % Tofu / Tempeh 16-19 % Legumes: peas,beans, lentils 10 35 % Nuts: almonds, walnuts, cashews 14 30 %
- 23. PRO TEIN PLENTY the average American eats 2x the amount of protein needed
- 24. eat Food. not too much. MOSTLY PLANTS .
- 25. www.veganlosangeles.com sweet & sour TVP stuffed pita bread Edamame