Post by Master Kim on Dec 18, 2014 22:52:30 GMT -5
7 Foods Your Body Needs If You Stop Eating Meat - www.takepart.com/photos/7-meat-substitutes?cmpid=foodinc-fb
By now, we all know that eating rib eye and pork chops isn’t good for our bodies or the environment. It’s an individual choice to go completely vegetarian, but many Americans are cutting back: From 2007 to 2012, American meat consumption plummeted by 12 percent. It’s recommended that protein make up 10 to 35 percent of our daily caloric intake. Essential amino acids, commonly consumed through meat and eggs, are necessary for digestion, growth, and body tissue repair. Having enough vitamin B12 proves even more difficult for herbivores: Important for energy conversion, the vitamin is mainly found in red meat and fish.
Hummus
Packed with flavor, this Middle Eastern dip kicks plain old chickpeas up a notch. Not only is it a low-cholesterol protein source; hummus has tons of fiber too. Most grocery stores carry a few ready-made varieties, but with some basic ingredients—tahini, olive oil, lemon, and garlic—it’s also easy to whip up in the kitchen.
Tempeh
Think of it as fermented, healthier tofu. Although tempeh is not as popular as its soy-based protein sister, in Indonesia it dates back to the 19th century. Having three times the amount of protein of tofu, it also contains vitamin B12, an essential nutrient for metabolism usually found in animal products.
Greek Yogurt
Thanks to the recent craze, Greek yogurt no longer carries the sad “food diet” rep. (Really, how healthy can all that added sugar be?) It has a creamier consistency, twice the protein, and half the carbs of regular yogurt. Opt for the plain type, of course, and add your favorite fruits for a tasty snack.
KOSA strongly disagree with this.
Edamame
Served as an appetizer in Japanese restaurants, edamame are a great source of protein. Don’t let the unfamiliar name fool you: Edamame are basically soybeans harvested just before ripening. They’re cheap, are easy to prepare (boil in water, and add a sprinkle of salt), and can be found in most freezer aisles. Feeling adventurous? Mix these baby soybeans in a stir-fry or a bowl of udon.
Hemp Seeds
Chewy and nutty, hemp seeds are a perfect addition to yogurt and oatmeal. Unlike flaxseeds and chia seeds, they contain all of the essential amino acids—ideal for vegetarians and vegans.
Seaweed
Omega-3 fatty acids have many benefits, such as lowering risk for heart disease and cancer, and most people get their fix mainly through fish. But how do fish have so much of the good stuff, anyway? By eating seaweed. Many coastal communities have long relied on and consume it on a regular basis. And with seaweed’s growing popularity in the United States, many supermarkets already stock their aisles with the nutritious vegetable.
Quinoa
Sure, we’re all a little tired of hearing about the magical seed that is quinoa. That doesn’t make it any less wonderful. Cooked right, quinoa makes a great, fluffy substitute for carby grains like rice and oats. It’s packed with manganese, zinc, and iron, minerals more commonly consumed through shellfish. Also, it’s fun to say: kee-no-wah.
Want to Avoid GMOs? Watch Out for These Foods
It's tough to keep track of all the places where there has been a fight over genetically engineered foods and their role in our nation’s food system. There's major food makers' surprising embrace of GMO-free cereals—reaffirming breakfast's reputation as the most important meal of the day. There have been some pricey campaigns waged for and against controversial labeling initiatives, to tell consumers more about what they're buying. And a genetically modified salmon is swimming ever closer to FDA approval.
The jury's out on whether GMO foods are healthy, but what’s not in question is that there are more of them. In 2012, nearly 70 million hectares of G.E. crops were planted in the U.S., up from 64 million hectares three years earlier.
Just as GMO ingredients are becoming more prevalent in our food system, so is consumer awareness. That’s why the Environmental Working Group—the folks behind the “Dirty Dozen” produce list—is launching the “2014 Shopper’s Guide to Avoiding GE Food” today.
The new guide makes suggestions for how to avoid G.E. food, lists the four most common G.E. ingredients in food today, and alerts you to what’s coming down the road.
If you’re interested in getting GMOs out of your diet and can’t wait for a federal labeling law to take effect, the new guide comes with how-tos, including recommendations of foods that carry a certified organic label or products that carry the now-familiar “Non-GMO Project Verified” logo.
There’s a lot to chew on. Until you have the right to know whether or not your food contains GMOs, here’s what EWG says should be on your radar right now.
By now, we all know that eating rib eye and pork chops isn’t good for our bodies or the environment. It’s an individual choice to go completely vegetarian, but many Americans are cutting back: From 2007 to 2012, American meat consumption plummeted by 12 percent. It’s recommended that protein make up 10 to 35 percent of our daily caloric intake. Essential amino acids, commonly consumed through meat and eggs, are necessary for digestion, growth, and body tissue repair. Having enough vitamin B12 proves even more difficult for herbivores: Important for energy conversion, the vitamin is mainly found in red meat and fish.
Hummus
Packed with flavor, this Middle Eastern dip kicks plain old chickpeas up a notch. Not only is it a low-cholesterol protein source; hummus has tons of fiber too. Most grocery stores carry a few ready-made varieties, but with some basic ingredients—tahini, olive oil, lemon, and garlic—it’s also easy to whip up in the kitchen.
Tempeh
Think of it as fermented, healthier tofu. Although tempeh is not as popular as its soy-based protein sister, in Indonesia it dates back to the 19th century. Having three times the amount of protein of tofu, it also contains vitamin B12, an essential nutrient for metabolism usually found in animal products.
Greek Yogurt
Thanks to the recent craze, Greek yogurt no longer carries the sad “food diet” rep. (Really, how healthy can all that added sugar be?) It has a creamier consistency, twice the protein, and half the carbs of regular yogurt. Opt for the plain type, of course, and add your favorite fruits for a tasty snack.
KOSA strongly disagree with this.
Edamame
Served as an appetizer in Japanese restaurants, edamame are a great source of protein. Don’t let the unfamiliar name fool you: Edamame are basically soybeans harvested just before ripening. They’re cheap, are easy to prepare (boil in water, and add a sprinkle of salt), and can be found in most freezer aisles. Feeling adventurous? Mix these baby soybeans in a stir-fry or a bowl of udon.
Hemp Seeds
Chewy and nutty, hemp seeds are a perfect addition to yogurt and oatmeal. Unlike flaxseeds and chia seeds, they contain all of the essential amino acids—ideal for vegetarians and vegans.
Seaweed
Omega-3 fatty acids have many benefits, such as lowering risk for heart disease and cancer, and most people get their fix mainly through fish. But how do fish have so much of the good stuff, anyway? By eating seaweed. Many coastal communities have long relied on and consume it on a regular basis. And with seaweed’s growing popularity in the United States, many supermarkets already stock their aisles with the nutritious vegetable.
Quinoa
Sure, we’re all a little tired of hearing about the magical seed that is quinoa. That doesn’t make it any less wonderful. Cooked right, quinoa makes a great, fluffy substitute for carby grains like rice and oats. It’s packed with manganese, zinc, and iron, minerals more commonly consumed through shellfish. Also, it’s fun to say: kee-no-wah.
Want to Avoid GMOs? Watch Out for These Foods
It's tough to keep track of all the places where there has been a fight over genetically engineered foods and their role in our nation’s food system. There's major food makers' surprising embrace of GMO-free cereals—reaffirming breakfast's reputation as the most important meal of the day. There have been some pricey campaigns waged for and against controversial labeling initiatives, to tell consumers more about what they're buying. And a genetically modified salmon is swimming ever closer to FDA approval.
The jury's out on whether GMO foods are healthy, but what’s not in question is that there are more of them. In 2012, nearly 70 million hectares of G.E. crops were planted in the U.S., up from 64 million hectares three years earlier.
Just as GMO ingredients are becoming more prevalent in our food system, so is consumer awareness. That’s why the Environmental Working Group—the folks behind the “Dirty Dozen” produce list—is launching the “2014 Shopper’s Guide to Avoiding GE Food” today.
The new guide makes suggestions for how to avoid G.E. food, lists the four most common G.E. ingredients in food today, and alerts you to what’s coming down the road.
If you’re interested in getting GMOs out of your diet and can’t wait for a federal labeling law to take effect, the new guide comes with how-tos, including recommendations of foods that carry a certified organic label or products that carry the now-familiar “Non-GMO Project Verified” logo.
There’s a lot to chew on. Until you have the right to know whether or not your food contains GMOs, here’s what EWG says should be on your radar right now.