The Chicken Myth

Physicians for Responsible Medicine

http://www.pcrm.org/magazine/GM00SpringSummer/GM00SpSum2.html

http://www.pcrm.org/magazine/gm06summer/editorial.html

Organic Meat

Physicians for Responsible Medicine
Organic Meat
http://www.pcrm.org/health/prevmed/organic_meats.html

Are you worried about protein?

Many vegetarians worry about getting enough protein in their diet. The following links may help you with your research.

The Protein Myth
Physicians for Responsible Medicine
http://www.pcrm.org/health/veginfo/protein.html

Vegan Bone Density

Vegan Budist Nuns have the same bone density as non-vegetarians.  This study shows that those who get all their nourishment from plants still have very strong bones.

“We showed that although the vegans studied do indeed have lower protein and calcium intakes, their bone density is virtually identical to that of people who eat a wide variety of foods, including animal protein,” Professor Nguyen said.

Low levels of Vitamin B12 Increase Risk of Spina Bifida

A new study on B12 from Trinity College, Dublin, Ireland. 

I have 2 questions;

1. How did women in a strong meat eating country like Ireland  get low B12.

2. Is there any information out there on what the appropriate B12 levels of a vegetarian are?

B12 Links

What every vegan should know about B12.

Vitamin B12 are you getting it?

Cacao; Super Food; Super Nutrition

Cacao – Super Food; Super Nutrition

Cacao (Theobroma cacao). The botanical name for chocolate means “Food of the Gods” and after studying the nutritional and health benefits I can see modern research has supported this concept that chocolate is a super food.

Historical evidence shows the Aztecs, Mayans and likely the Olmecs before them were drinking cacao tea long ago. Hieroglyphs that depict chocolate being poured for rulers and gods are present on Maya murals and recently, remains of chocolate tea from over 2000 years ago have been found in pottery. They ground the seeds with spices like we do but theirs was a bitter, savory drink not sweet.

Cacao Tea is a heritage food in Dominica; traditionally this hot beverage is consumed with the breakfast or evening meal; I believe this is a factor in the longevity we are known for.

To make cacao tea: we grate the local cacao and add it to a pot of boiling water; experiment with the amount of cacao you put in till you get the full bodied flavour you enjoy. I turn it off almost immediately to prevent over cooking the cacao. Spices of your choice can be added. Cinnamon or spice, allspice, nutmeg, bay leaf and cloves are traditional flavourings; but try peppermint, freshly grated vanilla bean, guinea pepper or ginger for a taste difference. The ultimate for me is to whisk in a little toloma mixed with water for a thick, rich, nutritious and satisfying tea.

In Dominica people still make cacao by hand. My husband cracks the reddish ripe pods open and then leaves the seeds in the pods to ferment for a day or two. This allows the seeds inside to come out easily. Without washing the seeds he lays them out on bags to dry. The dried seeds are roasted on the fire; the outer husk removed and then ground with spices and molded  into a ball.

I just love to suck the sweet gel around the seeds. A friend of mine made wonderful vinegar with this substance.

Minimally processed chocolate like the locally made Dominican cacao sticks or balls is the most nutrient packed of all chocolate. As with most food the more processed; the less food value – milk chocolate candy bars or processed chocolate powders have little of chocolate’s nutrients left in them.

Although we use our local chocolate mainly for tea; it can be finely ground and used in an incredibly wide variety of ways. From the savory chocolate “mole” sauces of Mexico to an unlimited list of drinks, desserts and candies; chocolate is extremely versatile.  Chocolate fondue is a favourite party food and savory dishes utlizing choclate are being presented in upscale restaurants all over the world.

Cacao is a source of protein, calcium, magnesium, potassium, zinc, iron, and some B vitamins as well as healthy fats.

The proven benefits of eating choclate are so numerous I list them in point form.

- The fats in unprocessed chocolate are healthy and do not contribute to heart disease.

- There is a direct positive relationship between the intake of certain flavanols present in cacao, their absorption into the circulation and their effects on cardiovascular function in humans.

- drinking dark chocolate has similar heart healthy effects to taking aspirin but earlier; with out side effects.

- drinking cacoa increases blood flow to the brain.

- consumption of flavonol-rich dark chocolate is linked to lower blood pressure and improved insulin resistance.

- unprocessed; unsweetened dark chocolate has a glycemic index so low it keeps blood glucose levels relatively stable which can benefit diabetics.

- dark chocolate rich in flavonoids appears to protect against skin cancer and promote healthy skin.

- theobromine; a substance in cacao is 1/3 more effective than codeine in suppressing coughs without the side effects such as drowsiness.

- the same theobromine contributes to the diuretic effects of cacao

- Eating chocolate makes you feel good; there are compounds in chocolate that cause the release of endorphins in the brain.

- natural stimulants contribute to increased energy levels; I find cacao tea to be a mildly stimulating evening beverage that I know will not effect my sleep unless I drink large quantities.

- the magnesium in choclate is thought to be the reason why women go for chocolate intuitively at their time of the month; a time when women need higher intakes of this mineral.

- foods rich in antioxidants such as chocolate have been found to promote lower rates of cancer.

- the antioxidants in cacao also help to improve immune function 

- there is a substance in cacao that strenthens tooth enamel better than flouride without the side effects.

If the evidence above doesn’t convince you to drink this beverage new research continues to show additional benefits!

As recently as September 2008 Italian scientists presented the first study to show the beneficial effect of dark chocolate on inflamation.

Raw Foods enthusiasts are raving about eating raw cacao! It is said to have 20 times the flavonoids of highly processed chocolate.

Cacao butter or fat can be used in place of butter in sauces and sweet confections. It has traditionally been used as a substitute for, or an alternate with, cod-liver oil, and as a food supplement during the last days of pregnancy. It is frequently used in the formation of suppositories; likewise preparations for rough or chafed skin, chapped lips, sore nipples, various cosmetics, skin creams, pomatums, and fancy soaps; and has also been used for coating pills.

For superior nutrition in Dominica; add Cacao Tea to your diet.

by Trudy Scott Prevost ; Rainbow Health and Wellness

 

How does a vegetarian get their B12?

When I became pregnant for my first child my B12 levels read very low
and I was told I had to raise them for the health of my baby. I began
eating dairy products at that point as I love a “roots” life and would
not be able to take a vitamin pill every day for the rest of my life.

It is interesting to note that after almost 20 years of eating dairy in
small amounts my B12 readings are the same, very low. I wonder if the
criteria used for the “safe” levels are derived from those who eat meat.
After all these years I have never shown any signs of B12 deficiency and
to what I know it takes about 5 years. I am not always tired, I do not
have tingling or lack of feeling in my extremities. I would appreciate
comments from others on the ‘B12 for vegetarians’ issue.

Do we need imported vegetarian products?

When I met my husband he was already a vegetarian of  20 years. He too shows extraordinarily good health at 56. As a Dominican he has had little if any access to vitamins, protein supplements, packaged health food or meat analogues, proving a vegetarian diet does not need expensive packaged health food.

 

In Canada meat analogue sales have skyrocketed. Most of the products are not certified organic therefore the soy is questionable; there is a good chance it is genetically modified seed.