Vegetarian in Dominica

promoting vegetarian and vegan lifestyles in Dominica for over 15 years

Eating Less Meat to Reduce Osteoporosis Risk

Posted by Trudy Prevost on March 22, 2015

In the 1970’s a Physician in Toronto who promoted healthy lifestyles had a workshop on Osteoporosis. It was mind blowing for me.

I found out that the following things contribute to osteoporosis:

High levels of red meat in the diet.

Regular consumption of soda pop such as coke.

Lack of exercise – weight bearing exercise is needed to increase bone density.

Tobacco smoking is related to bone loss.

Alcohol consumption

Caffine consumption

Studies are proving we don’t need to drink milk every day to have strong bones; we can get our calcium in other ways

They have found vegan Tibetian nuns whose bones are very strong and now

Posted in BENEFITS of DIET, Bone Density | Tagged: , , , , , , , , , , , | Leave a Comment »

Vegans have 5 times less chance of having twins

Posted by Trudy Prevost on December 27, 2014

In 2006 a study was released on dietary factors and the incidence of twins.

To me it was interesting to note that the results of this study would be completely different just 20 years ago before the wide spread use of BGH.

It is also interesting to note that Canada and the EU do not allow BGH. Canada considers the devastating effects of BGH on the cattle makes it abusive.

This study worked with 3 groups of women – vegans; vegetarians and omnivores. They wanted to research factors on the cause of twins.

OBJECTIVE: To evaluate the possible biochemical effect of diet and heredity on the rates of monozygotic and dizygotic twinning.

RESULTS: Vegan women, who exclude dairy products from their diets, have a twinning rate which is one-fifth that of vegetarians and omnivores.

CONCLUSION: The results reported here support the proposed IGF model of dizygotic twinning. Genotypes favoring elevated IGF and diets including dairy products, especially in areas where growth hormone is given to cattle, appear to enhance the chances of multiple pregnancies due to ovarian stimulation.

I must wonder what else is a steady diet of growth hormones doing to our bodies?


Posted in BENEFITS of DIET, Dairy Industry, EDUCATION, Exposure to BGH, Food Warnings, NEWS | Tagged: , , , , , , , , , , , , , , | Leave a Comment »

Zion Train Express presents Nature Island Rootz Party Thursdays

Posted by Trudy Prevost on November 27, 2014



Thursday Nights at Harlem Plaza

“…..rocking to the sweet sounds of DJ Yardee the Rootz man Specialist…..great Hightal food..good friends .and just niceness all around….one love family see you there choooo choooo” ~ Nellie Shtarre


The food is delicious fresh healthy  vegan/vegetarian natural food based. The music is conscious reggae. Airy open venue in Newtown; child friendly; dance to your hearts content.

Posted in RESTAURANTS, Vegan Restaurants, Cafes and Catering, Vege Restaurants, Cafe's and Catering | Tagged: , , , , , , , , , | Leave a Comment »

“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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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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Posted by Trudy Prevost on December 20, 2013

“A taste of Ital Living.”

We have a new sit down Vegan Restaurant in Roseau!


Photo0015   Photo0014


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


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

Great juices; including beet that are very lightly sweetened!


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


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Longevity through Vegetarian Diets

Posted by Trudy Prevost on September 6, 2013



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.

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

Healthy Diet and Survival Rates after Heart Attack

Posted by Trudy Prevost on September 6, 2013


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

Posted in BENEFITS of DIET, Heart, NEWS, Recent Studies | Tagged: , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

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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