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Category : Vegetarianism

Going vegetarian: What to know – Medical News Today

A person may choose to follow a vegetarian diet for various reasons, including health issues, environmental concerns, or religious beliefs. Regardless of the reason, it is important to consider a few things before becoming vegetarian.

For instance, people should know which foods to avoid and what to include in their diet to ensure that they are meeting their nutritional requirements.

Keep reading for more information on what to expect when becoming vegetarian, the potential risks, and how to make the transition.

A person may choose from several different types of vegetarian diet, which differ in terms of the foods that they include or exclude. The main types include:

A basic vegetarian diet excludes meat, poultry, and fish from the diet. However, there are subcategories of the vegetarian diet, which get their names from the food types that they include:

A partial vegetarian will exclude most meats from their diet but will include either fish or poultry. For example, a pescatarian will eat fish but avoid other meats. A pollo-vegetarian, or pollotarian, will include poultry but no other meats.

A flexitarian primarily eats a vegetarian diet. Where they differ from other vegetarians is that they will occasionally eat small amounts of meat, poultry, eggs, and fish.

A vegan will avoid consuming any animal products, including meat, fish, poultry, dairy, eggs, and honey.

Learn more about the differences between vegetarianism and veganism here.

There are some potential health benefits of becoming vegetarian. However, these are dependent on what a person includes in their diet. For example, if a person's diet includes mainly processed foods, they are unlikely to get as many benefits as someone who primarily eats fresh vegetables, fruits, and whole grains.

Research has shown that a person may gain the following benefits from eating a vegetarian diet:

Following a diet that is overly restrictive in any way can lead to health issues. A person should plan any new diet carefully before starting it and discuss it with a healthcare professional to make sure that they are getting all of the nutrients that they need.

Although a vegetarian diet can be a good choice for a person's overall health, it is possible to be a vegetarian and eat poorly. Many unhealthful foods are vegetarian because they do not contain animal products, and eating too many of these foods can be detrimental to overall health.

Although plant-based diets are typically rich in low calorie foods, such as vegetables and fruits, it is still possible to overeat, which can cause a person to gain weight.

It is important for a person switching to a vegetarian diet to make sure that they eat a variety of fruits, vegetables, healthful fats, and whole grains. Eating only vegetarian foods can put a person at risk of not getting enough of certain nutrients, including proteins, omega-3 fatty acids, and vitamin B-12.

A person should plan their diet to include sources of these and other nutrients that are essential to overall health. In some cases, supplementation may also be necessary, especially for people following more restrictive plant-based diets that cut out most or all animal products.

A person may be at risk of certain nutritional deficiencies when making the switch to a strictly vegetarian or vegan diet.

The specific nutrients that a person may be lacking will depend largely on the type of vegetarian diet that they eat.

For instance, a person who still eats dairy, fish, eggs, or a limited amount of meat may not have any issues with nutritional deficiencies. Conversely, people who follow vegan diets may need to supplement with vitamins and minerals, depending on their dietary intake and restrictions.

Some of the nutrients that are most likely to be lacking include:

Most people get their protein from meat, fish, or poultry. Lacto, ovo, and lacto-ovo vegetarians can get protein from both plant and animal sources. People who follow a vegan diet will not get protein from animal products. Some substitutes can include:

Read more about some of the best meat substitutes for vegetarians here.

Iron is another nutrient that is present in red meats and other animal-based products. However, a person can get iron from other sources, such as:

Read more about the best iron-rich foods for vegetarians and vegans here.

Calcium is primarily in milk and other dairy products. Some potential replacements for people following a vegetarian diet that does not include dairy include:

The body produces vitamin D when the skin gets direct exposure to sunlight. However, certain factors can make it difficult to get enough vitamin D in this way. For example, in many countries, there is not much sun during the winter months, and people tend to cover up.

Also, many people prefer to limit the time that they spend in direct sunlight to reduce the risk of sunburn and skin cancer.

As the dietary sources of vitamin D are mostly animal products, vitamin D supplements are the best way for many vegetarians and vegans to get consistent, absorbable vitamin D.

Zinc is another nutrient that is important for a person's body. Many animal-based foods are high in zinc, including meat, seafood, eggs, and dairy. However, there are also plant-based sources of zinc, such as:

Omega-3 fatty acids are present in fish, such as salmon. These healthful fats are important for overall health, especially brain health.

Although plant-based omega-3 fatty acids also occur naturally in chia seeds, algal oil, and flax, these are a type called alpha-linolenic acids, which the body has a limited ability to convert to active forms. Therefore, a person may wish to look for fortified products or talk to their doctor about omega-3 supplements.

Vitamin B-12 is important for many functions in the body, including red blood cell production. A vegetarian can obtain vitamin B-12 from:

Many people choose to follow a vegetarian diet for health reasons, but there are other reasons why a person might make the switch. Some reasons may include:

A person should start with a general plan of how they want to become vegetarian. Anyone with specific health concerns should talk to a healthcare professional before starting a new diet. A healthcare professional should be able to give them advice on what foods to include in the diet or what supplements to take.

From there, a person should decide what foods they will include or exclude. Some people approach becoming vegetarian by immediately stopping the consumption of all meat. Others prefer to include small amounts of meat as they transition from eating meat frequently.

It may help a person to try new foods that fit with a vegetarian diet as they decrease their intake of animal products. Learning about substitutions, such as olive oil in place of butter, can help. Also, a person may want to familiarize themselves with vegetarian-friendly cookbooks, meal plans, and recipes.

People who want to become vegetarian will need to start reading product labels if they do not already do so. They should check for ingredients, such as dairy, eggs, and other animal products, depending on the type of vegetarian diet that they choose to follow. Nutrition labels can also provide information on what nutrients the food includes.

A person should also plan on eating a well-balanced diet that includes nutrient-rich foods, such as fruits and vegetables.

A vegetarian diet does not have to necessitate the removal of all animal-based products. A person can choose a diet that includes eggs, milk, poultry, fish, or no animal products at all.

By starting with a carefully considered diet plan, a person eliminating certain food types is more likely to maintain a balanced and nutritious diet and avoid nutritional deficiencies.

Regardless of a person's reason for becoming vegetarian, maintaining a balanced diet is crucial for health.

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Going vegetarian: What to know - Medical News Today

Recommendation and review posted by Alexandra Lee Anderson

Why did the Brahmins become vegetarian? B.R. Ambedkar asks in this excerpt from ‘Beef, Brahmins and Broken Men’ – The Hindu

B.R. Ambedkars 1948 work The Untouchables: Who Were They and Why They Became Untouchables? has been re-issued as Beef, Brahmins and Broken Men: An Annotated Critical Selection from The Untouchables, published by Navayana with an Introduction by Kancha Ilaiah Shepherd. This excerpt is from the chapter that deals with the conflict between Brahmanism and Buddhism and how it led to the Brahmins first giving up eating beef, and then turning vegetarian.

For generations the Brahmins had been eating beef. Why did they give up beef-eating? Why did they, as an extreme step, give up meat eating altogether and become vegetarians? It is two revolutions rolled into one. As has been shown it has not been done as a result of the preachings of Manu, their Divine Law-maker. The revolution has taken place in spite of Manu and contrary to his directions. What made the Brahmins take this step? Was philosophy responsible for it? Or was it dictated by strategy? Two explanations are offered. One explanation is that this deification of the cow was a manifestation of the Advaita philosophy that one supreme entity pervaded the whole universe, that on that account all life, human as well as animal, was sacred. This explanation is obviously unsatisfactory. In the first place, it does not fit in with facts. The Vedanta Sutra which proclaims the doctrine of oneness of life does not prohibit the killing of animals for sacrificial purposes as is evident from II.1.28. In the second place, if the transformation was due to the desire to realize the ideal of Advaita then there is no reason why it should have stopped with the cow. It should have extended to all other animals.

Another explanation more ingenious than the first, is that this transformation in the life of the Brahmin was due to the rise of the doctrine of the Transmigration of the Soul. Even this explanation does not fit in with facts. The Brahadaranyaka Upanishad

upholds the doctrine of transmigration (VI.2) and yet recommends that if a man desires to have a learned son born to him he should prepare a mass of the flesh of the bull or ox or of other flesh with rice and ghee. Again, how is it that this doctrine which is propounded in the Upanishads did not have any effect on the Brahmins up to the time of the Manusmriti, a period of at least 400 years. Obviously, this explanation is no explanation. Thirdly, if Brahmins became vegetarians by reason of the doctrine of transmigration of the soul how is it that it did not make the non-Brahmins take to vegetarianism?

To my mind, it was strategy which made the Brahmins give up beef-eating and start worshipping the cow. The clue to the worship of the cow is to be found in the struggle between Buddhism and Brahmanism and the means adopted by Brahmanism to establish its supremacy over Buddhism. The strife between Buddhism and Brahmanism is a crucial fact in Indian history. Without the realization of this fact, it is impossible to explain some of the features of Hinduism. Unfortunately, students of Indian history have entirely missed the importance of this strife. They knew there was Brahmanism. But they seem to be entirely unaware of the struggle for supremacy in which these creeds were engaged and that their struggle which extended for 400 years has left some indelible marks on religion, society and politics of India.

This is not the place for describing the full story of the struggle. All one can do is to mention a few salient points. Buddhism was at one time the religion of the majority of the people of India. It continued to be the religion of the masses for hundreds of years. It attacked Brahmanism on all sides as no religion had done before.

Brahmanism was on the wane and if not on the wane, it was certainly on the defensive. As a result of the spread of Buddhism, the Brahmins had lost all power and prestige at the Royal Court and among the people. They were smarting under the defeat they had suffered at the hands of Buddhism and were making all possible efforts to regain their power and prestige. Buddhism had made so deep an impression on the minds of the masses and had taken such a hold of them that it was absolutely impossible for the Brahmins to fight the Buddhists except by accepting their ways and means and practising the Buddhist creed in its extreme form. After the death of Buddha his followers started setting up the images of the Buddha and building stupas. The Brahmins followed it. They, in their turn, built temples and installed in them images of Shiva, Vishnu and Ram and Krishna etc. all with the object of drawing away the crowd that was attracted by the image worship of Buddha. That is how temples and images which had no place in Brahmanism came into Hinduism. The Buddhists rejected the Brahmanic religion which consisted of yajna and animal sacrifice, particularly of the cow. The objection to the sacrifice of the cow had taken a strong hold of the minds of the masses especially as they were an agricultural population and the cow was a very useful animal. The Brahmins in all probability had come to be hated as the killer of cows in the same way as the guest had come to be hated as Goghna, the killer of the cow by the householder, because whenever he came a cow had to be killed in his honour. That being the case, the Brahmins could do nothing to improve their position against the Buddhists except by giving up the Yajna as a form of worship and the sacrifice of the cow.

That the object of the Brahmins in giving up beef-eating was to snatch away from the Buddhist Bhikshus the supremacy they had acquired is evidenced by the adoption of vegetarianism by Brahmins. Why did the Brahmins become vegetarian? The answer is that without becoming vegetarian the Brahmins could not have recovered the ground they had lost to their rival namely Buddhism That in an agricultural population there should be respect for Buddhism and revulsion against Brahmanism which involved slaughter of animals including cows and bullocks is only natural. What could the Brahmins do to recover the lost ground? To go one better than the Buddhist Bhikshus not only to give up meat-eating but to become vegetarians which they did. That this was the object of the Brahmins in becoming vegetarians can be proved in various ways.

If the Brahmins had acted from conviction that animal sacrifice was bad, all that was necessary for them to do was to give up killing animals for sacrifice That they did go in for vegetarianism makes it obvious that their motive was far-reaching. Secondly, it was unnecessary for them to become vegetarians. For the Buddhist Bhikshus were not vegetarians. This statement might surprise many people owing to the popular belief that the connection between Ahimsa and Buddhism was immediate and essential This is an error. The fact is that the Buddhist Bhikshus were permitted to eat three kinds of flesh that were deemed pure

As the Buddhist Bhikshus did eat meat the Brahmins had no reason to give it up. Why then did the Brahmins give up meat-eating and become vegetarians?

The giving up of the yajna system and abandonment of the sacrifice of the cow could have had only a limited effect. At the most it would have put the Brahmins on the same footing as the Buddhists. The same would have been the case if they had followed the rules observed by the Buddhist Bhikshus in the matter of meat-eating. It could not have given the Brahmins the means of achieving supremacy over the Buddhists which was their ambition. They wanted to oust the Buddhists from the place of honour and respect which they had acquired in the minds of the masses by their opposition to the killing of the cow for sacrificial purposes. To achieve their purpose the Brahmins had to adopt the usual tactics of a reckless adventurer. It is to beat extremism by extremism. It is the strategy which all rightists use to overcome the leftists. The only way to beat the Buddhists was to go a step further and be vegetarians.

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Why did the Brahmins become vegetarian? B.R. Ambedkar asks in this excerpt from 'Beef, Brahmins and Broken Men' - The Hindu

Recommendation and review posted by Alexandra Lee Anderson

Philosopher Peter Singer on the Ethical Issues of Eating Meat – LIVEKINDLY

Discussing vegetarianism in school can impact student behavior outside of the classroom, says a recent study.

The study looked at more than 1100 undergraduates at the University of California, Riverside.

Researchers led by Eric Schwitzgebel, Bradford Cokelet, and philosopher Peter Singer asked half of the students to read a philosophy article in support of vegetarianism. After this, they participated in a group discussion and then watched an optional advocacy video.

Researchers placed the rest of the students in the control group. They were given the same scenario, but instead of meat-eating, the focus was charitable giving.

Researchers gave the students a questionnaire a few days after their seminars. Nearly 30 percent of the control group said they agreed that eating the meat of factory-farmed animals is unethical. In the vegetarianism group, 43 percent of participants said they agreed with the statement.

Outside of the classroom, the study authors looked at the dining purchases for 476 students. For the charitable giving group, 52 percent of their campus food purchases included meat before and after the session.

For those who had participated in the seminar on vegetarianism, meat purchases declined from 52 percent to 45 percent.

The study suggests that potentially, the more the ethics surrounding meat consumption is discussed in the classroom, the more conscious food decisions are made by students in their everyday life.

Singer an Australian moral philosopher and professor of bioethics believes students should start learning about the reality of the meat industry from an early age. He suggested that even kindergarteners could start learning about the ethics surrounding killing animals for food.

Singer told LIVEKINDLY, If it is done in an appropriate way, the fact that the animals many people eat are kept in cruel ways can be discussed very early, say at three or four.

He explained that teachers should start by sharing information about animal agriculture. They should raise questions about the treatment of animals and ask students for their thoughts.

He said, teaching is not indoctrinating. Students must be encouraged to think critically about our societys attitudes to animals. He added, they should also be free to argue against vegetarianism and veganism.

According to Singer, people eat meat because their desire to do so overpowers their reasoning capacities and empathy for other sentient beings. He added that its a common phenomenon.

Jonathan Haidt writes about it in The Righteous Mind, he explains. Although I think he somewhat overstates his thesis Im sure something like what he describes happens in the case of eating meat.

The Righteous Mind evaluates how society has evolved to live in moral matrices, which bind us together around sacred values and then blind us to the truth.

According to Singer, from an early age, humans focus their love for animals on only some animals, the ones we do not eat.

Dr. Melanie Joy calls this carnism. Joy is the founder and president of the US-based organization Beyond Carnism. According to its website, carnism is the invisible belief system, or ideology, that conditions people to eat certain animals.

Because carnism is invisible, people rarely realize that eating animals is a choice, rather than a given. In meat-eating cultures around the world, people typically dont think about why they eat certain animals but not others, or why they eat any animals at all, it continues.

But when eating animals is not a necessity, which is the case for many people in the world today, then it is a choice and choices always stem from beliefs.

Through research, presentations, videos, and its Center for Effective Vegan Advocacy, Beyond Carnism is trying to dismantle the dominant way of thinking about food.

Through knowledge, there is power. The more information children and indeed adults have about our food system and how it works, the more capable they are of challenging it. They can begin to make changes in their personal lives that positively impact the planet and our fellow living beings.

Beyond Carnism explains, Carnistic defenses are both powerful and fragile. They have a powerful impact on us when we are unaware of them, but they lose much of their power when they are made visible. So when we recognize carnistic defenses, we are able to make food choices that reflect what we authentically think and feel, rather than what we have been taught to think and feel.

Summary

Article Name

Philosopher Peter Singer on the Ethical Issues of Eating Meat

Description

Moral philosopher Peter Singer believes meat ethics should be taught to children in schools and students should be encouraged to questions their eating habits.

Author

Charlotte Pointing

Publisher Name

LIVEKINDLY

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Originally posted here:
Philosopher Peter Singer on the Ethical Issues of Eating Meat - LIVEKINDLY

Recommendation and review posted by Alexandra Lee Anderson

Cambridge University students cry fowl over 17th century painting that upsets vegetarians – The Telegraph

They said: Many people are turning to vegetarianism and veganism as a political choice as much as a dietary one, as we rethink our relationship with animals and their treatment in an industrialised world.

Food choices are not only determined by political concerns about what we eat but also compounded by the moral anxieties which resonate around diet, self-image, over-consumption and our bodies.

As Feast & Fast demonstrates, many of these contemporary concerns about our relationship with food are not new.

The show, which opens on Tuesday, will feature tableau including the recreation of a wedding sugar banquet, which consisted entirely of glittering displays made out of sugar, and an 18th century confectioners shop window.

There will also be a recreation of a 17th century Baroque feasting table complete with swan and peacock. While perhaps incredible - and indeed, offensive - to modern eyes, all of these birds and beasts were available for consumption by wealthy diners across early modern Europe, as made evident in Frans Snyders gigantic workshop copy of The Fowl Market, the Fitzwilliam said.

The Hughes Hall canvas was a mid-17th century copy by an unknown artist in the Antwerp workshop of Snyders (1579-1657), who is renowned for his still-life and animal subjects. The original is in the Hermitage in St Petersburg.

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Cambridge University students cry fowl over 17th century painting that upsets vegetarians - The Telegraph

Recommendation and review posted by Alexandra Lee Anderson

Adventists believe the Bible favors vegetarianism. Shouldn’t their dietary studies tell us that? – PostBulletin.com

It's an emerging question for the communities waging battle over methodological weaknesses in the dietary sciences, one highlighted by a recent, widely reported Mayo Clinic clinician-authoredpaperon the association between diet and prostate cancer.

The publication, a Journal of the American Osteopathic Associationstudy by the Mayo oncology and hematology fellow Dr. John Shin and four Mayo Clinic Scottsdale colleagues, reviewed 47 studies dating back 11 years. It rendered a timely, vegan-friendly conclusion that diets high in dairy products "may be associated" with increased prostate cancer risk, and diets high in plant-based foods "may be associated" with decreased prostate cancer risk. The study was reported in new outlets across the U.S., U.K. and Australia.

For those who heard the news and came away with new reasons to swear off animal foods, a valuable piece of context went missing, however. Shin, like thousands of other clinicians across the country, is Seventh-Day Adventist. Sermon-hosting sites offer links to the physician's religious lectures and he serves as a speaker in the Adventist Medical Evangelical Network (AMEN), an independent organization with the goal of "uniting the church to restore Christs ministry of healing to the world, hastening His return."

Why should a nutrition researcher's faith tradition matter? Because an Adventist ministry of healing includes the promotion of a plant-based diet. In response to a recent Forum News Service question asking if Adventism seeks to move the public towards a plant-based diet in keeping with religious beliefs about the foods that promote health, Shin responded in the affirmative.

"Yes," he replied, "because the original diet given to man in the garden of Eden as described in the Bible was a plant-based diet, Seventh-day Adventists believe that this is the ideal diet for maintaining and restoring health." Shin added that the purpose of the AMEN organization is to inspire Christian medical professionals "to incorporate whole person care into their practices," and he disputed that its mission is to bring about dietary change.

Like much of the research that now informs the U.S. Dietary Guidelines, the 47 studies the Shin paper analyzes to impugn dairy are of a methodologically weak form of science known as nutritional epidemiology, so-called case-control and cohort studies that contain no information about cause and effect. The studies were of varying size and quality, moreover, and their findings were all over the place. Most showed no effect, protective or harmful, for any foods in relation to prostate cancer.

Given these results, how did the Mayo group come to their dairy-cautioning, plant-promoting conclusions? By citing the plentiful number of studies with no finding, alongside the few studies showing plants were good and dairy was bad, all as part of the same trend. Shin says this step was justified because the vast majority of papers with findings, outnumbered though by null findings, showed plants to be protective and dairy harmful, a "pattern" favoring his vegan-friendly findings on foods and cancer.

Earlier this year, however, a team of Canadianresearchersconducting a more rigorous statistical method found dairy to be without effect as often as harmful in relation to prostate cancer. The diagnosed rates of prostate cancer within the US during the period studied, moreover, are widelyrecognizedto be inaccurate thanks to the overdiagnosis of prostate-specific antigen (PSA) screenings. When it comes to diet and prostate cancer, in other words, the room for investigator bias to affect an outcome is high.

Adventist dietary beliefs derive from the writings of Ellen White, its mid-19th century co-founder and spiritual prophet.

"She would go into trances and receive what she called visions from God," says Ronald L. Numbers, a professor emeritus at the University of Wisconsin and expert on the history of Adventism. Numbers says White began to describe visions on diet and health, leading her to become a vegetarian "distinguishing between clean and unclean meat according to the Levitical laws."

Among the hundreds of passages concerning diet which are attributed to White are several that look decidedly vegan or vegetarian. These include "meat eating deranges the system, beclouds the intellect, and blunts the moral sensibilities," and, "people everywhere should be taught how to cook without milk and eggs, so far as possible," and, "grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator." Numbers says Adventists have a diversity of views about the dietary positions of Ellen White.

But Adventist scholars have takencreditfor over 100 years of moving food practices away from animal foods and toward plants. White's contemporaries were early cereal pioneers in Battle Creek, Mich., and their products were instrumental in diverting Americans from bacon and eggs towards carbohydrate-laden breakfasts of today, changes believed to have contributed to the skyrocketing global burden of Type 2 diabetes and secondary illnesses of heart disease, hypertension, Alzheimer's and some forms of cancer.

Contemporary Adventism has figured in over300health outcome studies of its communities, often conducted with NIH funding and in partnership with researchers from Harvard School of Public Health. Though studies of church-going populations have characteristics that limit their usefulness, this sustained appeal within the medical literature to the benefits of Adventist so-called lifestyle medicine is cited widely, including by the so-called "Blue Zones" longevity initiative adopted in cities like Albert Lea, Minn.

In perhaps the most direct position of influence on the direction of dietary policies today, Joan Sabate, an acknowledged Adventist and professor at the SDA-affiliated Loma Linda University School of Public Health, currently sits on the Dietary Guidelines Advisory Committee of the USDA.

Shin says"Adventists focus on health because we believe that when the body is healthy, the mind is better able to comprehend spiritual truths, thus enhancing ones relationship with God." He adds that the teetoling, tobacco- and caffeine-avoiding faith also promotes exercise, adequate sleep and spending time with family. But while exercise, sleep, and family time is largely uncontested in medicine, a rigorous debate exits over the wisdom of the advice to avoid animal foods.

Should being Adventist while studying nutrition require a disclaimer?

"The real issue for me is that Seventh-Day Adventists began their religion as a health religion, so they are compromised in making broad decisions about society's health"

"The real issue for me is that Seventh-Day Adventists began their religion as a health religion, so they are compromised in making broad decisions about society's health," says Belinda Fettke, an Australian who blogs on the subject of Adventism and health. "We should be asking them how best to do a vegetarian or vegan diet, because they understand it. But they shouldn't be telling the world that animal fats and protein are dangerous, which is what they do ... I don't think I've ever come across a religion that's so involved in a health message, and I think that's a concern."

Shin counters that all researchers approach their work with a bias, it's just that his is visible.

"My Seventh-day Adventist faith provides me with the predisposition to believe that plant-based foods are healthful, and therefore I have an interest in conducting research to show whether or not this is true," he says. "In this sense, my ability to maintain my objectivity in conducting diet-related research would be no more compromised than any other dietary researcher, the only difference being that my predispositions can be more readily traced to my religion."

He says he believes requiring a disclosure "would imply that someone of that faith is somehow less qualified or trustworthy to conduct the research in question. It would be a form of discrimination."

When asked if a devout Adventist could make a dietary recommendation contrary to the faith, the historian Ronald Numbers is skeptical. "That would be difficult," he says.

"If you even found that eating pork contributed to health, you would be in a bad quandary ... I assume that the nutritional studies that show Adventists live longer, healthier lives are reasonably accurate. But then of course, studies of Mormonism show they live longer lives. And they're not vegetarian."

So, should Adventists be asked disclose their faith when conducting nutrition studies?

"That is an incredibly interesting question," he says.

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Adventists believe the Bible favors vegetarianism. Shouldn't their dietary studies tell us that? - PostBulletin.com

Recommendation and review posted by Alexandra Lee Anderson

Meatless meal: Mushroom dish is tasty for vegetarians and turkey-lovers alike – Williston Daily Herald

FARGO The big question each Thanksgiving has typically been simple: white or dark meat? But what do you do if you have guests whose answer is, simply, no meat?

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.

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.

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.

Caprese-Stuffed Portobello Mushrooms

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

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

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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

Balsamic reduction or basil pesto (optional)

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.

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.

Read this article:
Meatless meal: Mushroom dish is tasty for vegetarians and turkey-lovers alike - Williston Daily Herald

Recommendation and review posted by Alexandra Lee Anderson

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

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.

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.

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

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.

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.

Read more:
Hosting vegetarian guests? Make this mushroom dish that even turkey-lovers want to try - Duluth News Tribune

Recommendation and review posted by Alexandra Lee Anderson

Vary your veggie options – The Observer

When I decided to become a vegetarian, I knew I had cut my options for accessible and convenient food in half. Most meals feature some sort of meat as the star of the dish, and it can be hard to come by a decent vegetarian option, especially when youre in a rush. And while CWU does have a few options for vegetarian and vegan students, if were being honest, they could be doing a lot better.

According to Forbes, 10% of Americans aged 18 to 29 do not eat meat, with 7% being vegetarian and 3% who are vegan. This is much higher than any of the older age ranges surveyed and shows a trend of college-aged Americans eating less meat. With vegetarianism and veganism on the rise, options on college campuses should reflect the growing demand.

As a senior who lives off campus, Ill admit that I dont eat at the SURC very often. I cant recall many vegetarian options in the dining hall when I was a freshman, but I know that dining has recently expanded their menu to include more meatless dishes. Lately, my experience with vegetarian options at CWU has been grab-and-go options from the Bistro or C-Store. Here, I can find an overpriced bowl of chopped fruit; a protein box with nuts, hummus and veggies; and salads, salads and more salads. While its great that these options are available for students who dont eat meat, eating the same thing over and over can get pretty boring.

With limited meatless options to pick from, I should at least be able to expect my vegetarian meal to actually be vegetarian. Just last week, I picked up a grab-and-go salad from the bistro, clearly marked with a V indicating that it was vegetarian. As I sat down, open my salad and pour on the dressing that was included, I decided to take a peek at the ingredients contained in the dressing. About halfway down the list, I see it: anchovy paste. For me, this was little more than an annoyance. Some people, though, may be allergic or intolerant to an ingredient like anchovies. It can be easy to overlook a minor ingredient like that in a dressing or a side component of the meal. But had I known it wasnt vegetarian, I wouldnt have wasted $6 on the salad in the first place.

I think its awesome that vegetarian options are there, and compared to some other colleges, CWU has plenty to offer in that area. I just think that options could be expanded to include other types of dishes. Instead of a bland salad or mediterranean-style wrap, why not offer something more interesting and flavorful, like curry or a vegan pad thai? There are lots of cultures that have dishes that revolve around plant-based diets, such as Indian, Ethiopian and Thai cuisines. Adding dishes like these would not only bring more flavor to the vegetarian menu at CWU, but also deliver a taste of culture and diversity as well.

Other than the lack of variety, the problem I have with vegetarian options on campus is the lack of protein. Often, when I need to grab a quick bite, I have to opt for some sort of fruit or veggie-based snack with a low amount of protein. Aside from the protein box, the options presented at grab-and-go locations on campus arent the most protein-packed meals. It would be cool to have more meal options that feature beans, chickpeas or even meat alternatives, such as Beyond Meat, as a plant-based protein source.

In the future, as more students start eating less meat and the demand for meatless meals goes up, Im sure options for vegan and vegetarian students will expand. But until then, Ill keep bringing my lunch from home.

Excerpt from:
Vary your veggie options - The Observer

Recommendation and review posted by Alexandra Lee Anderson

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.

ARCHIVE: Read more Lost Italian columns and recipes

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.

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

Recommendation and review posted by Alexandra Lee Anderson

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.

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

Recommendation and review posted by Alexandra Lee Anderson


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