Vegetarian in Dominica

promoting vegetarian and vegan lifestyles in Dominica

“If slaughterhouses had glass walls everyone would be vegetarian.”

Posted by Trudy Prevost on September 25, 2014

Paul McCartney narrates powerful documentary about factory farmed animals and how we can help animals and the environment by adopting a plant-based diet.

 

 

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Processed meat – killer food

Posted by Trudy Prevost on June 21, 2014

We have talked about all these concepts in the past but somehow the visual has more impact

 

15 Horrifying facts about processed meat

 

If you see advertisements after this post they are put there by word press because I cannot afford the paid blog website. This is a new; make more money program that did not exist when I started blogging.

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Sapodilla

Posted by Trudy Prevost on May 17, 2014

It is always exciting to see these fruits come into season; they are like this natural sweet candy fruit.

Also called naseberry

The naseberry is native to Central America and the Caribbean. The Indians of Mexico originally called the tree ‘sapodilla’, a name that is retained in many parts of the region. The fruit is round in shape and has a reddish brown skin. When ripe, the fleshy pulp may be eaten or used to make custard and ice-cream. The early Indians chewed the rubbery sap of the tree, which they called ‘chicle’ and it was this – with the addition of massive amounts of sugar – that New Yorker Thomas Adams managed to make into successful commercial product – chewing gum.

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Nattywell

Posted by Trudy Prevost on December 20, 2013

“A taste of Ital Living.”

We have a new sit down Vegan Restaurant in Roseau!

 

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A place to cool out; have a juice; a salad; a sandwich or a lovely full course meal.

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Friendly welcoming staff who go out of their way to meet your culinary needs!

Great juices; including beet that are very lightly sweetened!

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62 Old Street second floor (Corner of River Street and Old Street)
Roseau; Dominica

617-3287

sistaluvlife@gmail.com

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Longevity through Vegetarian Diets

Posted by Trudy Prevost on September 6, 2013

 

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Vegetarian diets are associated with reduced death rates in a study of more than 70,000 Seventh-day Adventists released in June 2013.

Researchers assessed dietary patients using a questionnaire that categorized study participants into five groups: nonvegetarian, semi-vegetarian, pesco-vegetarian (includes seafood), lacto-ovo-vegetarian (includes dairy and egg products) and vegan (excludes all animal products).

The death rates for subgroups of vegans, lacto-ovo–vegetarians, and pesco-vegetarians were all significantly lower than those of nonvegetarians.

The researchers also found that the beneficial associations between a vegetarian diet and mortality tended to  be stronger in men than in women.

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Healthy Diet and Survival Rates after Heart Attack

Posted by Trudy Prevost on September 6, 2013

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Vegetarian Shepard’s Pie

 

People who improved their eating habits the most after a heart attack had a better chance of surviving, according to a study released in September 2013.

The results showed that after a nine years of follow-up, a diet lowest in red and processed meat products and sugar and highest in whole grains, fruits, and vegetables lowered the risk of death from heart disease by 40 percent, compared with no dietary changes.

Researchers assessed the diets of 4,098 women and men from both the Nurses’ Health Study and the Health Professionals Follow-up Study using the Alternative Healthy Eating Index 2010—a tool developed to determine chronic disease risk based on diet—before and after a heart attack.

Alternative Healthy Eating Index 2010

Center for Nutrition Policy and Promotion
CNPP Fact Sheet No. 2
February 2013

The Healthy Eating Index (HEI) is a measure of diet quality in terms of conformance to Federal dietary guidance. It is used to monitor the quality of American diets; to examine relationships between diet and health-related outcomes and between diet cost and diet quality; to determine the effectiveness of nutrition intervention programs; and to assess the quality of food assistance packages, menus, and the U.S. food supply. The HEI is a scoring metric that can be applied to any defined set of foods, such as previously collected dietary data, a defined menu, or a market basket, to estimate a score. The HEI-2010, which assesses diet quality as specified by the 2010 Dietary Guidelines for Americans, is made up of 12 components, as shown below. The total HEI-2010 score is the sum of the component scores and has a maximum of 100 points.

HEI-2010 component     Maximum     Standard for maximum score     Standard for minimum score of zero

Adequacy (higher score indicates higher consumption)

Total Fruit (2)                       5                    ≥ 0.8 cup equiv. / 1,000 kcal10     No fruit
Whole Fruit (3)                    5                     ≥ 0.4 cup equiv. / 1,000 kcal         No whole fruit
Total Vegetables (4)           5                     ≥ 1.1 cup equiv. / 1,000 kcal         No vegetables
Greens and Beans (4)        5                     ≥ 0.2 cup equiv. / 1,000 kcal         No dark-green vegetables, beans, or peas
Whole Grains                      10                   ≥ 1.5 ounce equiv. / 1,000 kcal     No whole grains
Dairy (5)                               10                   ≥ 1.3 cup equiv. / 1,000 kcal          No dairy
Total Protein Foods (6)      5                     ≥ 2.5 ounce equiv. / 1,000 kcal     No protein foods
Seafood/Plant Proteins(6) 5                    ≥ 0.8 ounce equiv. / 1,000 kcal     No seafood or plant proteins
Fatty Acids (8)                      10                  (PUFAs + MUFAs) / SFAs > 2.5       (PUFAs + MUFAs) / SFAs < 1.2

HEI-20101 component     Maximum     Standard for maximum score     Standard for minimum score of zero

Moderation (higher score indicates lower consumption)

Refined Grains                    10                   ≤ 1.8 ounce equiv. / 1,000 kcal      ≥ 4.3 ounce equiv. / 1,000 kcal
Sodium                                 10                   ≤ 1.1 gram / 1,000 kcal                   ≥ 2.0 grams / 1,000 kcal
Empty Calories (9)               20                  ≤ 19% of energy                               ≥ 50% of energy

Intakes between the minimum and maximum standards are scored proportionately.

(2) Includes 100% fruit juice.

(3) Includes all forms except juice.

(4) Includes any beans and peas not counted as Total Protein Foods.

(5) Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages.

(6) Beans and peas are included here (and not with vegetables) when the Total Protein Foods standard is otherwise not met.

(7) Includes seafood, nuts, seeds, soy products (other than beverages) as well as beans and peas counted as Total Protein Foods.

(8) Ratio of poly- and monounsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids (SFAs).

(9) Calories from solid fats, alcohol, and added sugars; threshold for counting alcohol is > 13 grams/1,000 kcal.
Equiv. = equivalent, kcal = kilocalories.

Authors: Patricia M. Guenther, PhD, RD1; Kellie O. Casavale, PhD, RD2; Jill Reedy, PhD, RD3; Sharon I. Kirkpatrick, PhD, RD3; Hazel A.B. Hiza, PhD, RD1; Kevin J. Kuczynski, MS, RD1; Lisa L. Kahle, BA4; Susan M. Krebs-Smith, PhD, RD.3

Center for Nutrition Policy and Promotion, U.S. Department of Agriculture; Office of Disease Prevention and Health Promotion, U.S. Department of Health and Human Services; National Cancer Institute, U.S. Department of Health and Human Services; 4Information Management Services, Inc.; United States Department of Agriculture

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Ice Pops

Posted by Trudy Prevost on August 7, 2013

Like coffee? Well there’s a very nice man in Portsmouth that makes some delicious popsicles. He goes by Mr. Freezy and his popsicles are cheap! $1.25 EC or so. He’ll deliver them to you for $5 EC! It’s a steal! In the last two weeks I’ve bought $110 worth. His number is 295-7621 My favorite are the coffee (they taste like a frozen frappuccino) guava and coconut. Give him a call! You can tell him I sent you. ; ) …in case he’s wondering how you got his #. :

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New study showing how eating meat clogs arteries

Posted by Trudy Prevost on April 13, 2013

 

I have studied Healthy Lifestyles for over 40 years now and it is so interesting to see the change in people’s attitudes towards this way of living. I was considered a quack; a fanatic; an abusive mother; a hippie; and now – my lifestyle is on the forefront of scientific study! Oh joy!

As a vegetarian and someone who refrains from processed foods and chemical foods I have not consumed much meat or sports drinks in my lifetime – and now science backs up my decision.

Cleveland Clinic researchers found that when processed in the gut, carnitine (abundant in red meat and added to popular energy drinks) is metabolized to trimethylamine-N-oxide (TMAO), a compound linked to clogged arteries (atherosclerosis).

These foods are body altering – in a negative way. A diet high in carnitine shifts our gut “biology” so meat eaters actually generate more TMAO and compound their risk of cardiovascular disease.

This study was released in April 2013 – and it seems the more you indulge the greater your risk – my Nanny always said “moderation”.

 

http://health.clevelandclinic.org/2013/04/protect-your-heart-limit-red-meat-video/

Posted in BENEFITS, Heart, NEWS, Recent Studies | Tagged: , , , , , , , , , | 1 Comment »

Vegan Snack Bar

Posted by Trudy Prevost on March 13, 2013

STONE LOVE

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Stone Love produces delicious healthy food in a cute little space in Roseau. It is about a half block from the old Shillingford Grocery Store with the blue roof.

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They offer foods you cannot get anywhere else; gluten free roti; bush tea juices; vegetarian burgers (non soya); vegan desserts. I love their soups.

They serve their specials on a rotating basis so keep in mind not all menu offerings are served every day.

They put a lot of love into their food; you can taste it!

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Because there is no meat or dairy in the cooking area all foods are kosher.

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Grilling Meat

Posted by Trudy Prevost on October 28, 2012

In the last 10 years barbequed meat stands have sprung up all over the island. Some are right on the sidewalk! I wonder how this affects our centenarian rate.

Barbecuing meat creates the cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). When fat drips from the meat onto the hot grill, catches fire, and produces smoke, PAHs form. That’s what’s contained in that charred mark we all look for on our burger.

HCAs form when meat is cooked at a high temperature, which can occur during an indoor cooking process as well.

The National Institute of Health, Dept. of Health and Human Services included heterocyclic amines, chemicals created during the grilling of meat to their hit list of cancer causing agents in 2005 – I thought for sure I would see the consumption of this kind of meat lower but I have not hardly saw anyone talk or write about it – therefore this article.

Heterocyclic amines and polycyclic aromatic hydrocarbons are chemicals that are formed during the grilling and frying and barbecuing of certain so called “muscle meats” such as beef, pork, poultry and fish.

There are studies out linking these chemicals to Breast Cancer; Prostrate Cancer; Colorectal Adenomas; Renal Cell Carcinoma; …. the list goes on

According to the National Cancer Institute:

  • Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame.
  • The formation of HCAs and PAHs is influenced by the type of meat, the cooking time, the cooking temperature, and the cooking method.
  • Exposure to high levels of HCAs and PAHs can cause cancer in animals; however, whether such exposure causes cancer in humans is unclear.
  • Currently, no Federal guidelines address consumption levels of HCAs and PAHs formed in meat.
  • HCA and PAH formation can be reduced by avoiding direct exposure of meat to an open flame or a hot metal surface, reducing the cooking time, and using a microwave oven to partially cook meat before exposing it to high temperatures.

 

 

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