Stop Eating Your Friends! (Go Vegan)

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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Fri Feb 19, 2016 7:29 pm

The Case Against Eating Fish

There are standard questions that vegetarians are often asked. Perhaps the most frequent one is, “HOW DO YOU GET ENOUGH PROTEIN?” Another common question is, “DO YOU EAT FISH?”

Many people, including some who call themselves vegetarians, think fish are less capable of suffering than mammals and birds. These would-be vegetarians may avoid eating mammals and birds while continuing to eat fish, sometimes arguing that the problems associated with the production and consumption of other animal products don’t apply to fish. After all, they reason: fish aren’t raised in the cruel confinement of factory farms; unlike the raising of “livestock,” fishing doesn’t cause soil erosion and depletion, require deforestation to create pasture land and land on which to grow feed crops, or require huge amounts of pesticides and irrigation water; also, fish flesh is generally lower in fat than other animal-derived foods and is a healthy food. All of these assumptions are either wrong or problematic.

Let us consider typical vegetarian arguments that address treatment of animals, health risks, and environmental sustainability, as they apply to fish “production” and consumption. Even though by definition fish (and other aquatic animals) have never been considered part of a vegetarian diet, the reasons to avoid their consumption as you will see are compelling.

Compassion for Animals


Fishers and animal rights advocates have long debated whether or not fish can feel pain. Among the overwhelming evidence that fish can suffer is a recent report by a team of marine biologists at Edinburgh’s Roslin Institute. The report was published by the Royal Society, one of Britain’s leading scientific institutes. The researchers found that rainbow trout possess pain receptors and react to a harmful substance (in this case, acetic acid) with “profound behavioral and physiological changes . . . over a prolonged period, comparable to those observed in higher mammals.” The researchers concluded that their findings “fulfill the criteria for animal pain.” Their conclusion is also consistent with common sense: fish, like other animals, need to be able to feel pain in order to survive.

Methods of catching and killing fish are clearly abusive. When fish are hauled up from a considerable depth, the sudden change in pressure on their bodies causes painful decompression that often causes their gills to collapse and their eyes to pop out. As soon as fish are removed from water, they begin to suffocate.

Hooked fish struggle because of pain and fear. As described by Tom Hopkins, professor of marine science at the University of Alabama, getting hooked on a line is “like dentistry without Novocain, drilling into exposed nerves.”

Fish who are “farmed” rather than caught experience more-prolonged suffering. Today in the United States, (to maximize profit,) most “farmed” trout, salmon, catfish, and other fish are raised in the same sort of intensive crowding found in commercial chicken and pig operations. Like the chicken-flesh industry, fish “farming” involves large-scale, highly mechanized production. Thousands of fish are crammed into ponds, troughs, or sea-floating cages, so that fish farmers can raise the greatest possible number of fish per cubic foot of water. In most cases, each fish is allotted a space scarcely larger than their body.


Farmed fish are fed pellets designed for unnaturally rapid weight gain. Under these abnormal intensely crowded conditions, fish suffer from stress, infections, parasites, oxygen depletion, and gas bubble disease (similar to “the bends” in humans). In an effort to prevent the spread of disease among the fish, producers give them large amounts of antibiotics. Even so, many fish die before slaughter. For economic reasons and to reduce fish feces, most farmed fish are starved for days or weeks before they are slaughtered.

Fish are not the only animals to suffer because of people’s appetite for their flesh. Egrets, hawks, and other birds who eat fish commonly are shot or poisoned to prevent them from eating the captives of these large open pools. Also, many sea turtles, dolphins, sea birds, and invertebrates suffer horrible deaths in commercial fishing nets.

Health Considerations


Many people who eat fish erroneously believe that it’s a healthful food. In a 1997 survey commissioned by the National Fisheries Institute, more than half of the 10,000 surveyed households cited health benefits among their primary reasons for eating fish.

What are the actual health effects of consuming fish? 

Fish flesh contains omega-3 fatty acids which appear to be heart-protective. However, there are healthier plant based sources of these acids, especially flax seeds, and, in lesser amounts, canola, soybean, walnuts, tofu, pumpkin, and wheat germ. Further, these plant foods provide health-promoting fiber and antioxidants. And they don’t contain the toxic heavy metals and carcinogens found in fish flesh.

In any case, the possible benefits of omega-3 fatty acids are largely limited to people at risk of heart disease, and for pregnant and breast feeding women. The largest study of cholesterol levels, carried out in Framingham, Massachusetts, showed that people with cholesterol levels below 150 have virtually no such risk. Because people on well-planned vegan diets generally have cholesterol levels below 150, the best way to maintain cardiac health is to follow such a diet, thereby ensuring that artery blockages don't occur in the first place.

As a result of human pollution of aquatic environments, eating fish flesh has become a major health hazard. Industrial and municipal wastes and the agricultural chemicals flushed into the world's waters are absorbed by the fish who live there. Big fish, such as tuna and salmon, eat smaller fish. So, in general, the bigger the fish, the greater the accumulation of toxic chemicals throughout their flesh. Pollutants that concentrate in fish include pesticides; polychlorinated biphenyls (PCBs); toxic metals such as lead, cadmium, chromium, and arsenic; dioxins; and radioactive substances such as strontium 90. Because of biological magnification during movement up the food chain, pollutants can reach levels as high as 9 million times that of the water in which they live. These pollutants have been linked to many health problems, including impaired behavioral development in children. Nursing infants consume half of their mother's load of PCBs, dioxin, DDT, and other toxic chemicals. These toxins have been linked to cancers, nervous system disorders, fetal damage, and many other damaging health effects. Dr. Neal Barnard, director of Physicians Committee for Responsible Medicine (PCRM), describes fish as "a mixture of fat and protein, seasoned with toxic chemicals."

Higher mercury levels in mothers who eat significant amounts of fish have been associated with birth defects, mental retardation, seizures, cerebral palsy, and developmental disabilities in their children. A U.S. Environmental Protection Agency (EPA) analysis released in 2004 indicated that about 630,000 of the 4 million children born annually in the U.S. are at risk of impaired motor function, learning capacity, memory, and vision - due to high levels of mercury in their bloodstreams.

The Food and Drug Administration and the EPA have advised that groups most sensitive to mercury - women of childbearing age and young children – should not eat swordfish, king mackerel, or shark because they're high in mercury. Removing fish from the diet eliminates half of all mercury exposure and reduces one’s intake of other toxins.

“Farmed” salmon contains even more contaminants than flesh from wild-caught salmon. As reported in Science, an analysis of over two tons of flesh from salmon “farmed” in different countries indicated toxic levels of PCBs, dioxins, and banned insecticides such as toxaphene. The risks are so great that the EPA’s guidelines suggest that no one should eat flesh from “farmed” salmon more than once a month. The authors of the Science report warn that girls and young women should eat even less because pregnant women can pass on fish-flesh contaminants to their fetuses, impairing mental development and immune-system function. Two studies published in 2003 in the journal Chemosphere also reported elevated levels of PCBs, and certain chemicals, including flame retardant, in flesh from “farmed” salmon. Most salmon in U.S. markets today are farmed.

It’s easy to understand how industrial toxins accumulate in the flesh of ocean-dwelling fish, but how did farmed salmon get so contaminated? Most farmed salmon are fed pellets made from fish hauled up from the polluted sea floor. It takes 3 to 4 pounds of wild fish to produce just one pound of "farmed" fish.

"Farmed" fish also are fed dyes to give their flesh a pink color, as well as massive amounts of antibiotics to stave off bacterial diseases and sea lice. Farmed salmon are fed more antibiotics, per pound, than any other animals reared for slaughter. This contributes to increasing numbers of drug resistant bacteria, making it more difficult to treat some human diseases.

In a six-month investigation, Consumers Union found that nearly half the fish tested from markets in New York City, Chicago, and Santa Cruz, California were contaminated by bacteria from human or nonhuman feces. In addition, fish often contain disease-causing worms and parasites.

Even when carefully handled and continually refrigerated, dead fish rapidly rots. Fish often stay on trawlers for long periods before being brought to markets.

Fish flesh contains large amounts of protein. While most people think this is positive, the average American consumes excess protein, which has been linked to a number of health problems, including kidney stones and osteoporosis. Unlike fats and carbohydrates, protein can't be stored by the human body. Any consumed protein that exceeds the amount that can be used on a given day is broken down and excreted. After someone eats concentrated protein, such as a salmon steak or fish fillet, their blood must be cleansed of protein wastes, such as urea, ammonia, and amino acid fragments. Since cleansing requires calcium, the excess protein from fish causes the loss of calcium through the urine. Continued year after year, this calcium loss may result in thin bones that easily fracture: osteoporosis, a condition that affects 15 million Americans. Due to lower acid production, vegetable protein generally causes much less calcium loss.

Fish contain none of the protective phytochemicals found only in plant-derived foods. Also, fish flesh has no fiber and virtually no complex carbohydrates. Lack of fiber may contribute to a number of diseases related to digestion, such as diverticulosis and colon cancer.

While fish is generally lower in fat than other animal-derived foods, not all fish is low in fat. Fifty-two percent of the calories in salmon flesh are from fat. In the case of many fish, such as catfish, swordfish, and sea trout, almost one-third of the calories are from fat. While fish fat is generally unsaturated and therefore doesn't increase cholesterol in the blood of consumers, it does contribute to the build-up of toxins. Studies show that diets heavy in fish do not reverse arterial blockages. In fact, blockages often continue to worsen in patients who regularly eat fish.

Environmental Impact


Another very serious, and escalating, problem is the impact that fishing and fish "farming" have on the environment. Modern commercial trawlers are the size of a football field, with huge nets (sometimes miles long) that scoop up everything in their path. They can take in 800,000 pounds of fish in just one netting. Trawlers scrape up ocean bottoms, destroying coral reefs. Half of the fish and other sea creatures (including some protected species) obtained through commercial fishing are fed to animals reared for food, including "farmed" fish. Each year, about 30 million tons of aquatic animals - maimed, dying, or already dead - are simply tossed back into the ocean.

Commercial fishing fleets are rapidly destroying aquatic ecosystems. As a result, the number of large predatory fish has dramatically declined over the last 50 years. Once-huge populations of tuna, swordfish, and cod have dwindled to mere remnants. Dalhousie University biologist Ransom Myers has stated, "Unless we seriously control industrial fishing worldwide, many of the species will go extinct." The ocean's biodiversity rivals that of tropical rainforests. In effect, humans are clear-cutting these environments. Waters that once teemed with life are now so barren that they've been compared to a dust bowl.

Plummeting fish populations have ripple effects throughout the marine ecosystem. Predator-prey relationships have been disrupted. For example, a decline in pollack in western Alaska has caused a 90 percent decline in Steller's sea lions, who are now listed as endangered. Because of the decrease in sea lions, who are orcas' primary prey, orcas have been eating more sea otters. As a result, sea otters have declined by 90 percent since 1990.

As vessels scour increasingly fished-out waters, international confrontations are increasing. Russians have attacked Japanese vessels in the Northwest Pacific. Scottish fishers have attacked a Russian trawler. Norwegian patrols cut the nets of three Icelandic ships in the Arctic, and the crews exchanged shots. The United Nations has reported a sharp increase in piracy and armed robbery directed toward ships, many of them fishing vessels.

"Aquaculture," too, has a significant negative impact on the environment. First, native fish are displaced as introduced fish invade spawning grounds and compete for food. Interbreeding pollutes the genetic pool. According to the National Fisheries Research Center, "aquaculture" has contributed to 68 percent of fish extinctions worldwide.

Fish "farming" also depletes natural resources. Modern commercial fishing is extremely energy-intensive. It requires as much as twenty calories of fossil-fuel energy to produce one calorie of energy from fish. Moreover, where fish are grown in artificial ponds, vast amounts of water are required to replenish oxygen and remove wastes. Rearing a ton of fish for slaughter requires eight tons of water. Producing one pound of flesh from captive fish requires three to four pounds of flesh from wild fish, so people who eat farmed fish contribute to the decimation of free-living fish populations.

"Aquaculture" also results in enormous pollution. The intense accumulation of wastes from fish farms can pollute the local marine environment and spread illnesses. Researchers at the University of Stockholm have found that pollution from fish farms can extend to an area much larger than the farm itself. In Scotland, for example, caged salmon contaminate coastal waters with untreated waste equivalent to that produced by 8 million people.

Because it requires massive water use, "aquaculture" routinely is conducted on coastal land that is the prime breeding and spawning ground for many free-living fish. Much coastal land has been cleared of forests, swamps, and rice patties to make room for fish "farms."

Antibiotics given to farmed fish harm nearby seas and oceans. When farmed fish, laden with antibiotics, escape and breed with free-living fish, aquatic ecosystems may be thrown out of balance because of the mating of wild and farmed fish. Escaped fish raised in intensive confinement may spread disease to free populations of fish.

The "production" and consumption of fish flesh causes great suffering to fish and other animals, harms human health, threatens aquatic biodiversity, wastes natural resources, and invites international conflicts. A shift away from eating fish is both a societal and moral imperative.

Many thanks to Joan Dunayer, Jay Lavine, M.D., Michael Greger, M.D., and Dawn Carr for their valuable suggestions regarding this article.
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Re: Stop Eating Your Friends! (Go Vegan)

Post by Admin on Sat Feb 20, 2016 7:52 am



You hit it out of the park again Tim, keep it up!
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Sat Feb 20, 2016 6:00 pm

Nutrition Questions


http://www.forksoverknives.com/nutrition-questions/

Matthew Lederman, MD and Alona Pulde, MD
Alona Pulde, MD, is a family practitioner and Matthew Lederman, MD, is a board-certified Internal Medicine physician. Both specialize in nutrition and lifestyle medicine. They appeared in Forks Over Knives and are authors of The Forks Over Knives Plan and Keep It Simple, Keep It Whole. Drs. Pulde and Lederman joined Whole Foods Market in 2010 where they serve as health and wellness medical experts.

Our Experts Address Common Concerns


Will I get enough protein?

You are not alone if you are asking, “Where will I get my protein?” People believe this single nutrient is so important and difficult to get that we must actively pursue foods that contain high amounts of it, even when those foods, such as meat and dairy, in so many ways compromise our health.

We have been led to believe that primarily animal-based foods contain sufficient protein and, furthermore, that we need to eat those foods to avoid becoming protein deficient. The reality is that protein deficiency is almost exclusively seen in people suffering from a calorie deficiency. In these cases, there will be an overall nutrient deficiency, not just protein deficiency, and when this happens the concern should be getting more calories and all nutrients—not just more protein.

As for how much protein you need, the answer is the amount that a diet of whole, plant-based foods provides you. All whole, plant-based foods have protein. We know from our extensive review of the research and our experience in our practice that people thrive on a plant-based diet without ever going out of their way to find “sources” of protein. Indeed, it’s not a mystery that we’ve evolved over millions of years without ever aiming for a “source” of this or any other nutrient. Yet the mistaken notion that we need to go out of our way to consume certain individual nutrients is pervasive, and protein is the nutrient most commonly identified as one you must target to ensure you get enough. But we’re not interested in trying to achieve arbitrary targets; we’re interested in achieving good health. And the best way to achieve good health is by targeting whole plant foods, not numbers of grams of protein.

When you eat a diet based on fruit, vegetables, tubers, whole grains, and legumes about 10% of your total calorie intake will be from protein. We list this percentage only to demonstrate how the diet contains a sufficient amount of this nutrient­—not as any kind of target. In fact, you should not worry about how much protein you’re getting any more than you should worry about the perfect number of breaths you should take in a day. And, if you’re worried that 10% isn’t adequate, note that there’s evidence that consuming too much protein is harmful—especially when it comes from animal sources.

(Read more: Do Vegetarians and Vegans Eat Enough Protein?)

Don’t I need to consume dairy to ensure I get enough calcium?

Many believe that it’s important to get enough calcium from certain foods, especially milk and other dairy products, which they perceive to be excellent “sources” of it. It’s easy to interpret this message—that constant vigilance is necessary to make sure we’re getting our calcium—as an implicit warning that we might not otherwise get enough.

Just as with protein it is not difficult to get enough calcium—you just need to eat whole, plant-based foods. Calcium, like iron, magnesium, and copper, is a mineral. It is found in the soil, where it is absorbed into the roots of plants. Animals get their calcium by consuming the mineral-abundant plants and metabolizing that calcium into their bodies. Surprised? That’s because we’ve been so conditioned to think that calcium comes primarily from milk and dairy products that few of us realize it actually comes from the earth and is abundant in all whole foods.

For strong bones and calcium, how much of the nutrient you get isn’t as important as where you get it—and how you lose it. There are two major contributing factors to the leaching of calcium from bones, which leads to their weakening and may increase the risk for osteoporosis: First, consuming a highly acidic diet. Our bodies are alkaline. It is vital that the acidity level of your diet is not so high that your bones must leach calcium to keep your body’s alkaline levels balanced. The levels of acidic compounds are lower in plant foods so they won’t draw the calcium from your bones the way animal foods will. Eating a whole-food, plant-based diet gives your body the acid/alkaline balance it needs for optimal bone health. Second, consuming a high-sodium diet. The diet we recommend is naturally low-sodium, as it relies very little on processed foods, which tend to be very high in salt.

Once a certain threshold for calcium has been met—which you will do eating a whole-food, plant-based diet—the formula for strong bones relies on two other factors entirely: First, that you get sufficient vitamin D from exposure to the sun. Vitamin D is a key factor in calcium absorption, and the sun is the best way for us to meet our requirement. The key is getting sufficient sun exposure on our bare skin without getting burned. (The vitamin D in milk is added to it; we do not recommend getting vitamin D from milk or other fortified foods in which the vitamin does not naturally occur.) Second, that you practice strength training and impact exercise. When you lift weights or do resistance exercises you not only build muscle, you stress your bones—this makes them stronger. Walking, jogging, and running are examples of impact exercises that will also help with bone strength.

As with protein, many organizations will suggest that you need to consume a specific amount of calcium per day for strong bones. We do not make any such recommendations because we know that good bone health has nothing to do with hitting an arbitrary number for calcium intake. Furthermore, we fervently believe that when people are instructed to achieve these subjective targets, it creates a skewed notion of what is good nutrition and leads people to make poor food choices—as is the case with dairy.

(Read more: Getting Clarity About Calcium)

Isn’t fish healthy? Why is it not recommended?

We are always surprised by how many people continue to think that fish is beneficial and important to include in the diet, even long after they become convinced that mammals are not health foods. Much of this perception stems from periodic reports that some study or another has found that fish is “heart healthy” or “good for our brains.” In our review of these studies, time and again we find data is misinterpreted and faulty conclusions are drawn from otherwise reasonable research. Unfortunately, such misinterpretations have occurred so frequently that a false narrative has developed.

The practice of misinterpreting data is not unusual. The frequently referenced studies of Okinawan and Mediterranean populations have followed this pattern. The benefits of a diet high in fruits, vegetables, and whole grains frequently get credited to small amounts of fish in the diet (just like they are often credited to olive oil and wine). In the case of the famous Okinawan Centenarian Study, for example, only 1% of calories of the calories consumed by the residents came from fish; the vast majority of the diet—69%—came from sweet potatoes!1 Yet the perception from this very study is that Okinawans are healthy from a fish-heavy diet.

What is happening here? We have meaningful long-term studies presented by the researchers with care, which are then pored over by individuals or organizations who cherry-pick data, often to reinforce a specific agenda. The big picture is ignored in favor of subjective claims and reporting, and the public receives false takeaway messages like “Eat more fish!”

As our friend and teacher Dr. John McDougall likes to say, “A muscle is a muscle, whether it comes from a chicken, cow, or fish.” In other words, the nutrient profile of all animal products—i.e., high in fat, acid, and cholesterol, and low in fiber and carbohydrates—is as true for fish as it is for beef and other meats. In fact, although fish is often marketed as a wise, “heart-healthy” food choice, it has as much cholesterol as beef, chicken, and pork. And when we look at studies of populations and what they eat, we should examine the entire big picture. In doing so, we see the message is consistent: “Eat more plants!”

(Read more: Four Major Problems With Fish)

Will I get enough omega-3s?

Some fats are necessary in our diet. Consuming oil, fish and processed foods as a means to get these, however, is unnecessary, and even harmful. Every whole plant food has fat, and there’s no evidence that we need any more fat than what occurs naturally in a low-fat, whole-food, plant-based diet. Just as is the case with protein and calcium, we should not target specific foods to get enough of a particular kind of fat.

Omega-3 and omega-6 fatty acids appear to be involved in a variety of important bodily functions, including cell membrane stabilization, nervous system function, immune system function, and blood clotting, as well as impacting triglyceride levels, blood pressure, inflammation, cancer, and heart disease. Although they are both essential (meaning you need to consume them), you have probably heard a lot more often that you need to seek out omega-3. This is not because it is more essential than omega-6. Instead, it is because, in general, these two essential fatty acids should be consumed in a healthy ratio to each other. Studies are not clear exactly what that ratio should be, but we do know that the Standard American Diet is significantly skewed in such a way that we get an excess of omega-6. This excess consumption of omega-6 impairs the absorption of omega-3.1 The answer, however, is not simply that you need to eat more omega-3 fats. The answer is to eliminate or minimize processed and animal-based foods and instead eat a whole-food, plant-based diet, which we know in most cases restores a healthy omega-6 to omega-3 balance and, more important, leads to positive health outcomes. And isn’t that what we care about most?

If 1 to 3 percent of your calories come from the essential fats, you’ll be in great shape. Adequate omega-3 intake specifically is 1.1 g for adult women and 1.6 g for adult men.2 That’s 1⁄4 to 1⁄3 teaspoon per day. If you meet all your caloric needs with a low-fat, whole-foods diet full of fruits, vegetables, whole grains, and legumes, you will easily consume enough essential fatty acids and those fatty acids will be in good balance to each other. Note that while walnuts and flax- and chia seeds are whole plant foods with higher concentrations of essential fatty acids, there’s no evidence that you actually need to eat these foods to get the proper amount of any kind of fat. Most whole plant foods have small amounts of essential fats. Over the course of a day full of these foods you will achieve the needed amounts—which aren’t that much to begin with. In fact, it is significantly more important to worry about not consuming excess fat than it is to worry about consuming sufficient omega-3.

Why should I avoid oil? Isn’t oil healthy?

We are baffled that certain oils are presented as “health” foods. Olive oil is not a health food. Neither is coconut, grape seed, flaxseed, or any other oil you’ve heard you must endeavor to add to your diet because it’s good for you. Sure, if you replace some or all of the butter in your diet with vegetable oil, some of your cholesterol numbers may look a little bit better, but that’s not at all the same as doing well. Oil is a bad idea because it is highly refined and its nutritional package is inadequate.

How is it that we know that processed sugars are junk foods, yet we’ve allowed ourselves to be convinced that certain oils are somehow good for us? Oil follows essentially the same model as processed sugar, which is also pressed from plants. Think about what oil is: fat—and nothing but fat. All the nutrients, including protein, carbohydrates, vitamins, minerals, fiber, and water, have been thrown away. Oil of any kind has more calories per gram than any other food we know. And without any fiber or water in it, oil lacks the bulk to convey to your senses how many calories you have eaten; this virtually guarantees you will consume more calories at the meal than you need. So we ask you: Why would you waste calories on something that has no nutrients in it other than fat? And why would anyone believe that highly concentrated fat is healthy?

So let’s look at where the “good oil” hype came from. Its origins lay in data collected in the 1960s that showed the people on the island of Crete. At the time these people had the lowest all-cause mortality rates over twenty years when compared to people in other Mediterranean countries. A main contributing factor was their diet, which included some animal products and a little bit of olive oil, but otherwise consisted primarily of fruits, vegetables, and whole grains.1 In the years since then, unfortunately, the phrase “Mediterranean diet” has become synonymous primarily with olive oil. What subsequent researchers—and marketers—took from those early studies was that olive oil was the Holy Grail. But it never was.

All oils have a negative impact on blood vessels and promote heart disease.2 Furthermore, they may also lead to increased bleeding through thinning of the blood; negative effects on lung function and oxygen exchange; suppression of certain immune system functions; and increased risk of cancer.3 Not to mention that excess calories from fat get stored as fat, no matter what type of fat calories you consume.

(Read more: Is Coconut Oil Healthy or Hazardous?)

(Read more: Why Olive Oil Isn’t a Health Food)

Do I need to take supplements?

The relationship between whole food and the human body is very intricate and has come about as a result of millions of years of evolution. There are countless nutrients and substances in food that lead to thousands of metabolic reactions when they are consumed. As T. Colin Campbell, PhD, describes it, when it comes to nutrition, the whole is greater than the sum of the individual parts. The nutrients in whole food work together much like a symphony; extract and consume those nutrients apart from the whole, and all bets are off as to their effects.

The complex, harmonious relationship between our bodies and the whole food we eat might explain why the hardworking supplement industry has not been able to produce beneficial products, despite decades of effort and billions of dollars. Consequently, we do not recommend our patients take supplements—with the notable and important exception of vitamin B12— unless a specific deficiency arises that cannot be corrected with whole, plant-based foods. Putting aside the bluster of consumer marketing, the research on multivitamin supplements is consistent: They do not demonstrate benefit and may cause harm.1 A review of twenty-four randomized controlled trials showed “no consistent evidence that the included [vitamin and mineral] supplements affected CVD [cardiovascular disease], cancer, or all-cause mortality in healthy individuals.”2 Single-vitamin supplements have shown similar negative results. In fact, the harm caused by some of them is dramatic. For example, vitamin A, beta-carotene, and vitamin E—while all healthy when consumed in food—have been shown to significantly increase death when consumed as supplements.3

The problems with supplements shouldn’t come as a surprise. The fact that we need a particular nutrient doesn’t mean we need a megadose of it, nor should we consume it in isolation from all the other nutrients and substances it’s designed to work with. It may run counter to what we’ve been taught, but when we think about nutrition, we should think about getting the right amount of nutrients; this means obtaining neither too little nor too much of them—and being sure they are packaged in the right proportions. We should not think for a moment that we are “playing it safe” by taking supplements; the only true way to play it safe is to not take those supplements—and to look instead to whole, plant-based foods for the nutrition we need.

Do I need to take a vitamin B12 supplement?


Vitamin B12 is important for the development and protection of nerve cells and red blood cells and helps in the production of DNA. Insufficient B12 can lead to many health issues, including weakness, fatigue, difficulty concentrating, increased irritability, gastrointestinal distress, anemia, and nervous system dysfunction. B12 is the one nutrient that cannot be obtained sufficiently from today’s plant-based diet. This is not because we need to eat animal products to obtain it. In fact, animal products themselves don’t always contain enough B12.1 The reason for this is that neither plants nor animals naturally synthesize B12. It is made from bacteria. Animals consume dirt, which is full of bacteria, through the unwashed plants and non-chlorinated water they consume. B12 accumulates in the animals’ tissues, which becomes a source of the vitamin for humans when we eat the animal.

We humans, on the other hand, rarely eat anything unwashed. In our quest to be clean, we remove the dirt that contains B12-producing bacteria from our foods. This sanitary approach certainly has its benefits, as it has decreased our exposure to parasites and other pathogens. As a result, we believe that when you eat a whole-food, plant-based diet, taking a B12supplement is the best way to ensure adequate amounts of the nutrient. There is enough research about supplementing B12that, when taken appropriately, we trust it is beneficial.

What about organic, grass-fed animal products?

The nutrient makeup of animal foods (for example, high in fat and cholesterol; low in fiber and antioxidants) is the main reason why consuming these foods will increase your chances of getting chronic diseases like heart disease and type 2 diabetes. This nutrient profile exists whether animal foods are organic or not, or whether they are grass-fed or not. Replacing animal foods with whole plant-based foods is a significant change that will greatly improve your chances of achieving good health, whereas the change between organic and conventional animal foods is relatively small and therefore unlikely to make much of a difference.
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Sat Feb 20, 2016 6:04 pm

Why Olive Oil Isn't A Health Food






Olive Oil & Artery Function
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Sat Feb 20, 2016 6:07 pm

Vitamin K2 in the Raw Vegan Lifestyle

Vitamin K is important for forming blood clots properly, while Vitamin K2 boosts bone density, reduces calcification of arteries and prevents certain cancers.  K2 acts as chaperone for calcium, directing it to bones and not arteries. According to a 2001 research review published inNutrition, the authors found that Vitamin K increases bone mineral density and reduces fracture rates in people with osteoporosis. They also point out that Vitamin K may be particularly effective when combined with Vitamin D, which is known to play a critical role in bone metabolism.

One of the most frequent questions I receive about raising healthy children on the raw vegan lifestyle involves Vitamin K2  — so important for growing bones.

Many recent articles attempt to show that Vitamin K2 can be obtained only from animal sources, and many vegans and raw vegans now question whether they can get proper amounts of K2 through their vegan lifestyles.

Because Vitamin K largely aids in the clotting of blood, symptoms of a Vitamin K deficiency include easy bruising, gastrointestinal bleeding, nosebleeds, difficult menstruation, and blood in the urine.

There are no known vegetables that contain Vitamin K2. Natto, a bad-tasting fermented soy product, contains the greatest amount of the vegan form known of K2, but this Vitamin K2 is formed during the processing and isn’t natural.

Interestingly, if the articles are saying this vitamin can only be obtained by eating animals and their products, and those animals are vegan plant-eaters, then where do scientists think these animals are getting the vitamin to give us?

It is not generally known that leafy green vegetables contain high amounts of Vitamin K.  Kale alone contains over 1325% of our daily requirement of Vitamin K, in approximately two cups of this excellent leafy green. Our bodies are able to convert this Vitamin K1 to Vitamin K2.  Spinach, broccoli, asparagus, collard greens, Swiss chard, bok choy, peas, parsley and lentils also contain high amounts of Vitamin K.  Studies show that Vitamin K and its components are incredibly resilient and can withstand both cooking and freezing, although we consume more nutrients intact by eating fruits and vegetables raw.  Bacteria in our intestines convert Vitamin K1 into Vitamin K2.

Many parents are concerned about their children’s Vitamin K requirements being met when they aren’t eating enough leafy green vegetables.  However, there are also significant amounts of Vitamin K in fruits. This information was estimated by nutritiondata.com. The numbers do not match exactly as the charts measure different amounts of the same fruit. Nutritiondata.com measurements use the USDA database, which is based on 100 gram serving sizes, or 200 calorie serving sizes. The different serving sizes below help you to see how easy it is to get Vitamin K from fruits into a child’s diet:

27.8 mcg (micrograms) in 1 kiwi fruit, 28.6 mcg in 1 avocado, 28.5 mcg in 1 cup of fresh blackberries, 46.2 mcg in 1 pomegranate, 22.0 mcg in 1 cup of grapes, 9.6 mcg in 1 cup raspberries, 10.6 mcg in a cup of plums, 11.8 mcg in 5 medium figs, 7.8 mcg in 1 medium pear, 14.1 mcg in 1 mango, 6.9 mcg in 6 apricots, 4.9 mcg in 1 cup of diced honeydew melon, 3.9 mcg in 1 medium peach, 4.4 mcg in 1 persimmon, 3.9 mcg in 1 cup of cantaloupe, 4 mcg in one medium apple.

There is 48.2 mcg in 1 cup of shredded Romaine lettuce and 11.7 mcg in 1 medium celery stalk. See amounts at: http://nutritiondata.self.com/foods-009104000000000000000-1w.html

Given that the U.S. RDI (Recommended Daily Intake) amounts of Vitamin K for children ages 1-3 is 30 mcg, ages 4-8 is 55 mcg, there does not seem to be any problem for children getting their Vitamin K needs met, even when not eating a lot of leafy green vegetables. The Japanese RDI amounts for Vitamin K for children ages 1-2 is 25 mcg, ages 3-5 is 30 mcg, ages 6-7 is 40 mcg, and 8-9 is 45 mcg.

According to the National Academy of Sciences, adult males 19 years and older should consume 120 micrograms of Vitamin K each day, while adult females 19 years and older should consume 90 micrograms. By including lots of fresh, leafy green vegetables, you should have no problem getting the recommended daily amount of Vitamin K.

Some reports have expressed fear that the conversion of K1 to K2 is insufficient through bacteria in the intestines. It never helps to come from a place of fear. Fear makes us rush to find quick solutions, and in today’s commercial world fear often leads to consumers succumbing to the propaganda of companies that pay for their own research to substantiate those fears in their interest for more profit.

It’s vital for consumers to trace the origin of research projects.  Is the research study coming from a top university, or from an independent lab that can be directed by companies that stand to profit from the results?  Companies even instruct these laboratories to find results in favor of the company but not the consumer.

Do the dairy and meat industries pay for the research that promotes their products?

In Creating Healthy Children, Professor Rosalind Graham states, “Vitamin K is routinely injected into (or orally administered to) newborn babies in an attempt to assist with clotting of the blood should any type of hemorrhage occur. We have learned the chance of a child developing leukemia resulting from this intervention is greater than that of a hemorrhage. For this reason we did not allow our baby to be given Vitamin K – something she created within her own body within a short time after birth, as nature intended.”

The best preventive measure should be our first priority instead of blindly giving a shot and believing it’s enough. If a shot were to be administered, Dr. Timothy Trader believes K1 would be the appropriate shot of choice for children low in Vitamin K, not K2, even when their beneficial bacteria count is low at birth. Dr. Trader points out, “The bottom line is that pregnant and lactating mothers need to have a high amount of green vegetables in their diet to overcome ‘Vitamin K deficiency bleeding’ that is expected to occur relatively soon after birth, usually rectified with a Vitamin K injection. Most average mothers are low in Vitamin K, Vitamin K has a hard time passing through the placenta, and Vitamin K can be low in mother’s milk. However, eating lots of leafy green vegetables can make all the difference.”

To tell if we have a sufficient amount of Vitamin K, we should get blood work done to examine the prothrombin time and the thromboplastin time, or go to a specialty lab such as Genova Labs for a Serum Vitamin K Assay.

Some studies show that Vitamin K2 is made by the intestinal flora, and the conversion to K2 can be difficult for some people if they have insufficient beneficial bacteria. However, it has been shown that most animals (including humans) convert the Vitamin K1 they get from plants (phylloquinone) to Vitamin K2 (menaquinone-4). Dr. Trader believes that when people show up deficient, they aren’t eating enough leafy green vegetables. He says he gets an average of over 1000% of the DRI of Vitamin K and doesn’t have a deficiency of Vitamin K2.

The following study demonstrates proof that Vitamin K becomes Vitamin K2 in our bodies, titled “Menaquinone-4 in breast milk is derived from dietary phylloquinone.” This study with breastfeeding mothers shows that supplementation of Vitamin K, giving phylloquinone supplementation to lactating mothers, raised both phylloquinone ((K1) and menaquinone-4 (K2). http://www.ncbi.nim.nih.gov/pubmed/12064330

Vitamin K2 can also be made in the liver, pancreas, and other organs, showing we do convert K1 to K2 and K4 as well as the remaining K vitamins. This is verified in the article titled “Conversion of Dietary Phylloquinone to Tissue Menaquinone-4 in Rats Is Not Dependent on Gut Bacteria.”

https://www.ncbi.nlm.nih.gov/pubmed/9446847. 

The following article verifies the conversion occurs in the liver: http://chemport.cas.org/cgi-bin/sdcgi?APP=ftslink&action=reflink&origin=npg$version=1.0&coi=1:CAS:528:DyaF3MXhtFahuro%3D&pissn=0028-0836&pyear=2010&md5=8bf3a2311d5aec5b2cdb9f28007454b6

Vitamin K is an essential vitamin necessary for protein modification and blood clotting. Studies show that Vitamin K plays a role in treating osteoporosis and Alzheimer’s disease, and eating foods high in Vitamin K help protect us from cancer and heart disease. Unless you take medications to prevent blood clotting, such as Coumadin (warfarin), there is no risk of Vitamin K toxicity, and we should be eating an abundance of the foods that provide it. The recommended adequate intake of Vitamin K taken in for each age group is listed below from:www.webmd.com:

The recommended adequate intake of Vitamin K you take in, both from food and other sources, follows.  Most people get enough Vitamin K from what they eat.

Group
Adequate Intake
Children 0-6 months
2 micrograms/day
Children 7-12 months
2.5 micrograms/day
Children 1-3
30 micrograms/day
Children 4-8
55 micrograms/day
Children 9-13
60 micrograms/day
Girls 14-18
75 micrograms/day
Women 19 and up
90 micrograms/day
Women, pregnant or breastfeeding
(19-50)
Women, pregnant or breastfeeding
(less than 19)
90 micrograms/day
75 micrograms/day
Boys 15-18
120 micrograms/day
Men 19 and up
120 micrograms/day
In addition to leafy green vegetables, Vitamin K is also present in fruits: plums, avocados, and kiwis are good sources of Vitamin K.
The body may be forced to take in more Vitamin K2 than it needs through supplementation, thus expending more energy to deal with getting rid of the excess Vitamin K2 it doesn’t need. By eating plenty of fresh, leafy green vegetables, you can insure to obtain more than adequate levels of Vitamin K, which enables you to make your needed amount of Vitamin K2.
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Stop Eating Your Friends! (Go Vegan)

Post by Beashambassador on Sun Feb 21, 2016 2:55 am

TRUTH is VEGAN by TRUTH is VEGAN
Are you where you want to be right now with the evil that's going to play out.
It doesn't matter how passionately you call to people to wake up, how clearly you tell them the truth for they aren't interested in truth. Most truthers themselves are motivated by greed and selfishness, violence and cruelty. Most can't even be bothered to choose from the vast array of foods that have harmed no-one when all they have to do is walk down a different food aisle and they could spare animals from being horribly tortured, people starving and the world being catastrophically destroyed by those harmful industries? People who don't care enough to make that effort... you think they're going to have moral values in any other way? Find the safest place to be and live VEGAN. Speak out for the real victims in all this. Humans are just getting what they deserve and directly funded and paid for all along. The animal abuse industries are more profitable than oil. Its not the vegan, fair trade, environmentally friendly companies in the back pockets of politicians. If people lived vegan and brought their children up vegan, to respect all life and be conscious of the consequence of their actions avoiding harming anyone...who of those children would go be a soldier, go kill innocent people for profit? Violent exploitation is a mindset which itself has spawned the Illuminati. This whole Illuminati, evil elite could not have risen to power in a vegan world. We are not controlled and created by them...they are a product of our own evil. If humans were vegan, those who embodied vegan values would become their leaders. When the cultural mindset is violent exploitation....they get the Illuminati, who haven't even begun to dish out their karma. They're just in the preparation stages. The only thing going to seriously change any of this is humans...going vegan. I hope you're vegan. If you're not, I hope you go vegan. If you are vegan, then I hope you are safe. If you aren't vegan...I suppose you may as well stay where you are because karma's gonna get your ass sometime.
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Re: Stop Eating Your Friends! (Go Vegan)

Post by Admin on Sun Feb 21, 2016 3:04 am

Well said! Great post Smile
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Re: Stop Eating Your Friends! (Go Vegan)

Post by Animal Sanctuary on Sun Feb 21, 2016 3:25 am

Admin wrote:

You hit it out of the park again Tim, keep it up!

Me and my girlfriend are huge fans of Timothy. I can't say enough good things about him. He describes perfectly what being Vegan is all about. This guy can pick up dog poop while in a handstand! We love you Timothy!

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Re: Stop Eating Your Friends! (Go Vegan)

Post by Admin on Mon Feb 22, 2016 5:49 am

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Re: Stop Eating Your Friends! (Go Vegan)

Post by Thinkforyourself on Mon Feb 29, 2016 6:02 pm

A great quote from Jeremy Bentham:


The question is not, "Can they reason?" nor, "Can they talk?" but rather, "Can they suffer?" ~-Jeremy Bentham

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Apparently 'dangerous person'
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Re: Stop Eating Your Friends! (Go Vegan)

Post by csp on Sun Mar 06, 2016 12:28 pm

Nate Diaz, predominately raw vegan beats Connor McGregor in the UFC bout today.

Funny, Joe Rogan was saying only weeks ago that he knew many people that tried to give up meat, but they felt "weak". Certainly didn't look weak to me.

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Re: Stop Eating Your Friends! (Go Vegan)

Post by Admin on Sun Mar 06, 2016 1:39 pm





So far, no one has been able to beat Conor McGregor in the UFC. Well, he's never fought a vegan before, until now!

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Re: Stop Eating Your Friends! (Go Vegan)

Post by mitch on Mon Mar 07, 2016 10:51 am

Derek Tresize is a competitive vegan bodybuilder residing in Richmond, Virginia. He holds a Bachelor of Science in Biology, is a personal trainer through the American Council on Exercise, has a certificate in Plant-Based Nutrition through Cornell University, and is co-author of Vegan Muscle & Fitness. Derek has followed a plant-based diet since 2007 and promotes it to his clients and in the fitness and bodybuilding community as the best means to long term health.

How to Build Muscle Mass on a Plant-Based Diet

Plant-based nutrition is known to improve long-term health and benefit animals and the environment, but many weight-trainers hesitate to make this healthy lifestyle change due to one question: is it possible to build muscle?

The answer is: absolutely. (See my picture to the right.) Many athletes have already made the transition with outstanding success, and a quick glance at some powerful herbivorous animals such as horses, oxen, and gorillas also demonstrates that meat is not essential for building strength and muscle mass.

To put together a mass-gaining meal plan based on plant foods the objectives are no different than they are on any diet. To build muscle you will need a calorie surplus (eating more calories than you burn metabolically and through exercise) from healthy whole food sources like fruits, vegetables, whole grains, and beans/nuts, and getting plenty of protein. You will also need to create the demand for more muscle through hard training and adequate recovery. Lastly, you will need to these things consistently, day in and day out, for long enough that a change can take place. Great physiques take time and commitment.

Protein

Nutritionally, creating a mass gaining, plant-based meal plan is easier than one might think. As a vegan bodybuilder I am most often asked where I get my protein, so this is a good place to start. The simplest answer is from food - all whole plant foods contain protein, and simply by getting enough calories you will have plenty of protein to be a healthy and active individual. There is no need to worry about mixing and matching proteins either. As long as you get plenty of variety throughout the day you will get all of the essential amino acids you need.

If you are looking to build muscle and are following an intense weight training program it's a good idea to make sure you consume more of the protein dense foods like beans, nuts, seeds, and whole grains (and steer clear of processed foods like fake meat products). These are also the most calorie dense plant foods, which will make it easier to create that calorie surplus. As for supplementing protein, there are several great protein options based on whole plant foods that will make a great post-workout or meal replacement shake. My two favorite brands of protein are Plant Fusion derek tresize, treesize, vegan bodybuilder, vegan muscle & fitness, vegetarian and SunWarrior, and both are available on most major supplement websites and in many nutrition stores.

With regards to how much protein, a good rule of thumb for a hard training bodybuilder is one gram per pound bodyweight. This is much more than an average individual needs and in fact would cause excess work for the kidneys, but if you are someone trying to gain mass through intense training and maintaining calorie and protein surplus, more is necessary and this is a good starting point. Now, given that amount, divide it roughly equally into five or six meals during the day and you know what to shoot for at each meal. For example, a 200lb bodybuilder would shoot for roughly 200g of protein per day, getting about 40g at each of his five meals.

Fats

For fats, stick to whole food based fats like avocados, nuts, and seeds (rather than oil or condiments like Vegenaise and margarine). Fat is essential for many functions throughout the body such as hormone production, but it is also the easiest macronutrient to convert into body fat. Try to keep it to a maximum of 0.5 grams per pound of bodyweight (or preferably less) per day. For our 200lb bodybuilder, this would amount to 100g of fat per day as a maximum, but preferably 70 or 80g.

Carbohydrates

Carbs are your main source of fuel for intense training, so flesh out the rest of your daily calorie surplus with ample complex carbohydrates from foods like oatmeal, brown rice, sweet potatoes, and fruit, as well as any other whole fruits, vegetables, or grains you enjoy. When you're looking to add mass, more is better and as long as it's from whole unprocessed foods you shouldn't worry too much about body fat gain. Save the occasional processed carbs, like floury and sugary foods, for your infrequent cheat meals - preferably after a brutal leg workout!

Sample Meal Plan

An example of what such a program would look like for our 200lb bodybuilder is:

Meal 1:
1.5 cups oatmeal
Protein shake with 1 serving of Plant Fusion, 1 cup soymilk, 1 banana

Meal 2:
1/2 block of extra firm tofu, scrambled with spinach and peppers
1 grapefruit
1 almond butter sandwich: 2 slices of whole grain bread, 2 tbsp almond butter

Meal 3:
Black bean chili with 1 can black beans, 1/2 pack seitan, and veggies
1 baked sweet potato
1/4 avocado

Meal 4 (post workout):
1 apple
Protein shake with 1.5 scoops SunWarrior protein, 1 cup soymilk, 1 banana

Meal 5:
1 large spinach salad
1/2 cup lentils, cooked with veggies and spices over 1/2 cup brown rice
1/2 pound steamed broccoli

Meal 6:
2 tbsp almond butter spread on celery sticks

Approximate totals for the day:
3384 calories, 207g protein, 512g carbs, 75g fat

So if you are looking to try a plant-based diet but haven't been sure how to start, give this plan a try and you should be off to a great start making some new plant-based muscle gains.
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Tue Mar 08, 2016 7:26 pm

❝Realizing that animals suffered far more than human beings in the quantity and quality of their pain, suffering, and death, I shifted from human rights to animal rights activism. Whereas most human beings have at least some rights, no animals have the most basic right to life and bodily integrity. When I studied the impact of meat production on world hunger and the environment, I realized that by helping the animals I would also be helping humans in the most productive way possible. I saw animal rights as the most radical, complete, and holistic form of activism.❞
-Dr Steve Best: Animal Activist, Philosopher, Writer

"I brainwashed youngsters into doing wrong. I want to say sorry to children everywhere for selling out to people who make millions by murdering other living creatures."
-Geoffrey Guiliano, (Actor who played Ronald McDonald in the 1980s.)
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Mon Mar 14, 2016 1:39 am

What's Wrong With Dairy?

http://evolvecampaigns.org.uk/evolve/dairy.aspx




Dairy is a dirty business. There is no such thing as a "laughing cow", dairy cows are not "happy", they do not live in sunny green meadows, nor do they stroll casually along beaches at sunset, nor work in factories cheerfully packing up butter "made by cows". These television adverts are grossly deceptive and depict scenes far from the ugly truth. Cows only produce milk because they've had a baby. Their milk is supposed to be for their calves, but in the dairy industry calves are considered 'unwanted by-products'.. When you drink milk you condemn an innocent calf to death and its mother to a life of slavery. The abuse and suffering that we inflict upon dairy cows is nothing short of appalling. The only reason a cow produces milk is to feed her calf... yet within hours of her giving birth her baby is taken away, leaving both the mother and her youngster desperate with grief and confusion... and all so that we can take the milk for ourselves. And the babies? Terrified, orphaned and alone, they face confinement and death to make veal, or a short, brutal life of slavery like their mother. Dairy cows who in nature would live beyond 25 years are shipped to the slaughterhouse, tired out and totally spent, emotionally and physically, at the age of four or five. By living vegan you are rejecting this cruel practice and saying "Not in my name!"





"The very saddest sound in all my memory was burned into my awareness at age five on my uncle's dairy farm in Wisconsin. A cow had given birth to a beautiful male calf. The mother was allowed to nurse her calf but for a single night. On the second day after birth, my uncle took the calf from the mother and placed him in the veal pen in the barn - only ten yards away, in plain view of the mother. The mother cow could see her infant, smell him, hear him, but could not touch him, comfort him, or nurse him. The heartrending bellows that she poured forth - minute after minute, hour after hour, for five long days - were excruciating to listen to. They are the most poignant and painful auditory memories I carry in my brain." ~Dr. Michael Klaper
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Fri Mar 18, 2016 7:07 pm

With veganism you give nothing up. You just stop taking that which is not yours.
— Jamison Scala
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Wed Mar 23, 2016 7:47 pm

"Being vegan isn’t about personal purity or about moral superiority. It’s about making a conscious choice to widen your circle of compassion by avoiding animal exploitation, as far as is possible and practical. It’s about becoming more other-centered and less self-centered."
-Becoming Vegan, Brenda Davis and Vesanto Melina

“When visiting the non-vegan home of a self-proclaimed feminist, she offered me cow’s milk with my tea. That’s when I made the profound connection that it’s impossible to truly be a feminist while consuming dairy (or any animal products), as the entire animal industry is built on the exploitation of the female reproductive system. This must be recognized as a feminist issue because it is analogous to the feminist movement’s struggle for women to have control of their own bodies” - -Angel Flinn

'You can't do anything violent humanely.'
-James Wildman
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Wed Mar 23, 2016 7:48 pm



Alexey Voevoda is a Russian athlete who has not only won gold at the Arm Wrestling World Championships but also secured two gold medals at the last winter Olympics in the Bobsleigh event whilst following a strict vegan diet, predominantly based around raw foods. His triumph over legendary arm-wrestler John Brzenk was immortalized in the feature length documentary “Pulling John”.

Alexey says: “I’ve noticed so many benefits since becoming vegan. First, I no longer eat the suffering and pain of defenceless animals. Secondly, my body has become lighter, so to say “clearer”. Thirdly, in my profession, flexibility and elasticity are incredibly important, and I increased both of these. And fourthly, now I almost never suffer from a cold or flu.”

It’s great that veganism is now becoming more popular in Russia, especially because during Soviet Russia vegetarianism was effectively banned. Athletes like Alexey Voevoda are certainly helping to lead the way and show that humans simply don’t require meat to live, and can still compete at the highest levels of sport without any problem.

And Leo Tolstoy, a famous Russian novelist, philosopher (and vegan for the last 20 years of his life - at a time before the term ‘vegan’ had even been coined!) said:

“A man can live and be healthy without killing animals for food; therefore, if he eats meat, he participates in taking animal life merely for the sake of his appetite. And to act so is immoral.”
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Wed Mar 23, 2016 7:50 pm



They do this in a desperate attempt to receive some maternal comfort after being cruelly torn from their mothers at birth. These babies are merely byproducts of the dairy industry.

In nature, calves would suckle five to eight times a day for the first few weeks and stay with their mothers for up to two years. However, male calves born into the dairy industry are removed from their mothers soon after birth and are either slaughtered, raised to be sold as veal or beef .

Females are kept to replace their worn-out mothers in the herd.

Male calves slaughtered at between 5 and 30 days of age are known as ‘bobby calves’.

This pain and suffering is inflicted on innocent sentient beings, just so that we can have milk, cheese, cream and yoghurt. At what point does it become defensible?

With thanks to SAFE (Save Animals From Exploitation) & Free from Harm.
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Wed Mar 23, 2016 7:51 pm



With the growing popularity of urban farming, more and more people are becoming interested in starting their own backyard flocks, believing that, by raising their own—or adopting—chickens and ensuring the highest welfare standards, they can eliminate the suffering inherent in egg production.

The sad reality is that, no matter how well treated laying hens may be in their foreshortened lives, they remain the product of enormous and intentional cruelty that is inflicted only because people want to consume eggs.This hidden cruelty involves the misery of the captive parents who are bred raw before being killed as young adults; it involves the mass murder of the hens’ “unprofitable” siblings (the male chicks and the “defective” female chicks); it involves the crippling disabilities that are genetically induced in the name of egg overproduction; it involves a short life in a socially and biologically reduced environment; it involves an untimely, and horrifying death.To consume eggs, even from rescued chickens, is to legitimize and perpetuate this suffering.

If you have been led to believe that backyard egg production is a humane alternative, or that consuming eggs from rescued hens can be ethical, please ask yourself:

1. Where do the hens come from?
2. Where are their brothers?
3. Where are their parents?
4. What happens to the hens’ bodies as a result of being genetically manipulated to produce an unnaturally large number of unnaturally large eggs?
5. What happens to the hens when they stop laying eggs at a profitable rate?
6. Why are the hens here in the first place, severed from their natural world and denied a natural life?
7. Why do we think of chickens, and other animals, as food or sources of food?

Find out at Peacefulprairie.org
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Wed Mar 23, 2016 7:52 pm

90% of Meat Samples Contained Fecal Bacteria

The most recent NARMS retail meat report stated 90 percent of pork chops, ground beef and ground turkey, and 95 percent of chicken breasts, were  contaminated with fecal bacteria. Their results are based on tests of 5,280 samples. Eleven states bought about 40 samples each month, with 10 each of chicken breasts, ground turkey, ground beef, and pork chops. Each of the state labs ran tests for various bacteria in the meat samples.

Enterococcus isolates (both susceptible and resistant) were found on 95.4 percent of chicken breasts, 90.7 percent of ground turkey, 90.2 percent of ground beef, and  88.3 percent of pork chops. Nearly 78 percent of chicken breasts had E. coli, as did 80 percent of ground turkey, 58 percent of ground beef and 39 percent of pork chops.

There are 17 Enterococcus species but only a few cause clinical infections in humans.

One of the peculiar assumptions of carnism, the meat-eating belief system, is that it is healthy, but is eating fecal bacteria regularly a healthy practice?

Another fascinating bit of information is that burgers from fast-food restaurants sometimes don’t contain much that would normally be called meat: “researchers discovered waste and by-products including connective tissue, nerve tissue, cartilage, bone, and in a quarter of the samples, Sarcocystis parasites. But surely these fillers were the minority, right? Unfortunately not. After crunching the numbers, the researchers found that the amount of actual meat (muscle flesh) in the burgers ranged from 2.1 percent to 14.8 percent.” (Source: Huffington Post)

If many meat products contain fecal bacteria, and most consumers are unaware of this probability, and they are unaware of what they are eating when they purchase fast-food burgers and hot dogs, the main issue must be the lack of consumer awareness. Why would people eat things that don’t know anything about though?

Is it laziness, habit, groupthink, herd behavior, effects of mass media advertising, lack of culpability and transparency for food providers, or some combination of all of the above? The trend can clearly be described as unhealthy due to the prevalence of heart disease and obesity in America.

The NARMS retail meat surveillance program is a joint effort of the US Food and Drug Administration (FDA), the Centers for Disease Control and Prevention, and the health departments of 11 states. You can read the whole report on the FDA site.

Read more: http://www.care2.com/greenliving/90-of-meat-samples-contained-fecal-bacteria.html#ixzz43kmxcTit
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Wed Mar 23, 2016 8:05 pm



















"People eat meat and think they will become strong as an ox, forgetting that the ox eats grass."
Pino Caruso

"The world will not be destroyed by those who do evil, but by those who watch them without doing anything."
Albert Einstein

"Plants are harvested. Animals are killed. Euphemisms don’t change reality."
Colleen Patrick-Goudreau

"Those who describe animals as not having any thoughts or feelings come closer to that description than the animals they are trying to describe."
Edward Alberola
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Thu Mar 24, 2016 7:15 pm

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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Thu Mar 24, 2016 7:47 pm

“I am not well-versed in theory, but in my view, the cow deserves her life. As does the ram. As does the ladybug. As does the elephant. As do the fish, and the dog and the bee; as do other sentient beings. I will always be in favor of veganism as a minimum because I believe that sentient beings have a right not to be used as someone else’s property. They ask us to be brave for them, to be clear for them, and I see no other acceptable choice but to advocate veganism. If these statements make me a fundamentalist, then I will sew a scarlet F on my jacket so that all may know I’m fundamentally in favor of nonviolence; may they bury me in it so that all will know where I stood.”
— Vince J. Guihan
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Re: Stop Eating Your Friends! (Go Vegan)

Post by lizardking on Thu Mar 24, 2016 7:48 pm

“Meat-eaters: have claws
Herbivores: no claws
Humans: no claws
Meat-eaters: have no skin pores and perspire through the tongue
Herbivores: perspire through skin pores
Humans: perspire through skin pores
Meat-eaters: have sharp front teeth for tearing, with no flat molar teeth for grinding
Herbivores: no sharp front teeth, but flat rear molars for grinding
Humans: no sharp front teeth, but flat rear molars for grinding
Meat-eaters: have intestinal tract that is only 3 times their body length so that rapidly decaying meat can pass through quickly
Herbivores: have intestinal tract 10-12 times their body length.
Humans: have intestinal tract 10-12 times their body length.
Meat-eaters: have strong hydrochloric acid in stomach to digest meat
Herbivores: have stomach acid that is 20 times weaker than that of a meat-eater
Humans: have stomach acid that is 20 times weaker than that of a meat-eater
Meat-eaters: salivary glands in mouth not needed to pre-digest grains and fruits.
Herbivores: well-developed salivary glands which are necessary to pre-digest grains and fruits
Humans: well-developed salivary glands, which are necessary to pre-digest, grains and fruits
Meat-eaters: have acid saliva with no enzyme ptyalin to pre-digest grains
Herbivores: have alkaline saliva with ptyalin to pre-digest grains
Humans: have alkaline saliva with ptyalin to pre-digest grains”

— Based on a chart by A.D. Andrews, Fit Food for Men, (Chicago: American Hygiene Society, 1970)
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Re: Stop Eating Your Friends! (Go Vegan)

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