Vegetarian Way of Life
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Eating a Low-Fiber Diet
Page 1 of 2 Eating a Low-fiber Diet What is fiber? Sample Menu Fiber is the part of food that the body cannot digest. Breakfast: It helps form stools (bowel movements). 1 scrambled egg 1 slice white toast with 1 teaspoon margarine If you eat less fiber, you may: ½ cup Cream of Wheat with sugar • Reduce belly pain, diarrhea (loose, watery stools) ½ cup milk and other digestive problems ½ cup pulp-free orange juice • Have fewer and smaller stools Snack: • Decrease inflammation (pain, redness and ½ cup canned fruit cocktail (in juice) swelling) in the GI (gastro-intestinal) tract 6 saltine crackers • Promote healing in the GI tract. Lunch: For a list of foods allowed in a low-fiber diet, see the Tuna sandwich on white bread back of this page. 1 cup cream of chicken soup ½ cup canned peaches (in light syrup) Why might I need a low-fiber diet? 1 cup lemonade You may need a low-fiber diet if you have: Snack: ½ cup cottage cheese • Inflamed bowels 1 medium apple, sliced and peeled • Crohn’s disease • Diverticular disease Dinner: 3 ounces well-cooked chicken breast • Ulcerative colitis 1 cup white rice • Radiation therapy to the belly area ½ cup cooked canned carrots • Chemotherapy 1 white dinner roll with 1 teaspoon margarine 1 slice angel food cake • An upcoming colonoscopy 1 cup herbal tea • Surgery on your intestines or in the belly area. For informational purposes only. Not to replace the advice of your health care provider. Copyright © 2007 Fairview Health Services. All rights reserved. Clinically reviewed by Shyamala Ganesh, Manager Clinical Nutrition. -
An Evaluation of Others' Deliberations
CHAPTER FOUR An Evaluation of Others’ Deliberations 4.1 Introduction If ethics is a search for rules of behaviour that can be universally endorsed (Jamieson 1990; Daniels 1979; Rawls 1971), the values underpinning my own deliberation on the issues explored in this book must be compared with the values underlying the deliberation of others. By considering the challenges raised by others’ views, qualified moral veganism might either be revised or, if it survives critique, be corroborated. Though some scholars who work in ani- mal ethics have defended views that are—to a reasonable degree—similar to my own (e.g. Milligan 2010; Kheel 2008; Adams 1990), many people consume animal products where they have adequate alternatives that, in my view, would reduce negative GHIs. This raises the question whether qualified moral vegan- ism overlooks something of importance—the fact that so many people act in ways that are incompatible with qualified moral veganism provokes the follow- ing question in me: Am I missing something? The ambition of this chapter is twofold. Its first aim is to analyse the delib- erations of two widely different groups of people on vegetarianism, veganism, and the killing of animals. By describing the views of others as accurately as I can, I aim to set aside my own thoughts on the matter temporarily—to the extent that doing so is possible—to throw light on where others might be coming from. The second aim of the chapter is to evaluate these views. By doing so, I hope that the reader will be stimulated to reflect upon their own dietary narratives through critical engagement with the views of others. -
Derogatory Discourses of Veganism and the Reproduction of Speciesism in UK 1 National Newspapers Bjos 1348 134..152
The British Journal of Sociology 2011 Volume 62 Issue 1 Vegaphobia: derogatory discourses of veganism and the reproduction of speciesism in UK 1 national newspapers bjos_1348 134..152 Matthew Cole and Karen Morgan Abstract This paper critically examines discourses of veganism in UK national newspapers in 2007. In setting parameters for what can and cannot easily be discussed, domi- nant discourses also help frame understanding. Discourses relating to veganism are therefore presented as contravening commonsense, because they fall outside readily understood meat-eating discourses. Newspapers tend to discredit veganism through ridicule, or as being difficult or impossible to maintain in practice. Vegans are variously stereotyped as ascetics, faddists, sentimentalists, or in some cases, hostile extremists. The overall effect is of a derogatory portrayal of vegans and veganism that we interpret as ‘vegaphobia’. We interpret derogatory discourses of veganism in UK national newspapers as evidence of the cultural reproduction of speciesism, through which veganism is dissociated from its connection with debates concerning nonhuman animals’ rights or liberation. This is problematic in three, interrelated, respects. First, it empirically misrepresents the experience of veganism, and thereby marginalizes vegans. Second, it perpetuates a moral injury to omnivorous readers who are not presented with the opportunity to understand veganism and the challenge to speciesism that it contains. Third, and most seri- ously, it obscures and thereby reproduces -
Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers. -
Britain's Failing Slaughterhouses
BRITAIN’S FAILING SLAUGHTERHOUSES WHY IT’S TIME TO MAKE INDEPENDENTLY MONITORED CCTV MANDATORY www.animalaid.org.uk INTRODUCTION 4,000 0 SERIOUS BREACHES slaughterhouses SLAUGHTERHOUSES OF ANIMAL filmed were IN FULL COMPLIANCE WELFARE LAW breaking the law WHEN AUDITED More than 4,000 serious breaches of animal welfare laws in British slaughterhouses were reported by the Food Standards Agency (FSA) in the two years to August 2016.1 The regulator’s audit showed that not one UK slaughterhouse was in full compliance when the data was analysed in June 2016.2 Yet together, these are just a small sample of the breaches that actually occur inside Britain’s slaughterhouses. We know this because Animal Aid and Hillside Animal Sanctuary have placed fly-on- the-wall cameras inside 15 English slaughterhouses and found how workers behave when they think they are not being watched. Fourteen of the slaughterhouses were breaking animal welfare laws. From small family-run abattoirs to multi-plant Some of these slaughterhouses had installed CCTV, companies, all across the country, and in relation to which shows that the cameras alone do not deter all species, slaughterhouse workers break the law. law-breaking, and that unless the footage is properly Their abuses are both serious and widespread, and monitored, Food Business Operators (FBOs) do are hidden from the regulators. not detect – or do not report – these breaches. It is unknown whether FBOs fail to monitor their When being secretly filmed, workers punched and cameras properly or they monitor them and choose kicked animals in the head; burned them with not to report the abuse. -
The Welfare of Ducks and Geese in Foie Gras Production
The Welfare of Ducks and Geese in Foie Gras Production A Summary of the Scientific and Empirical Evidence A Farm Sanctuary Report Farm Sanctuary · P.O. Box 150 · Watkins Glen, NY www.FarmSanctuary.org · www.NoFoieGras.org Introduction Foie gras, a French term meaning "fatty liver," is produced by force-feeding ducks and geese large amounts of meal that enlarges their livers up to 10 times the nor- mal size. In medical terms, ducks and geese raised for foie gras suffer from hepatic lipi- dosis, a pathologically enlarged, physiologi- cally impaired liver. Foie gras was traditionally produced from geese, but the trend in recent years has been toward using ducks, who require less space to house and are slaughtered younger. Only ducks are currently being used in the US to make foie gras. The species of duck used in foie gras production is a hybrid between the Muscovy duck (Carina moschata) and the domestic duck (Anas platyrhnchous). A male Muscovy duck, which is nearly twice the size of a female Muscovy, is crossed with a domestic female duck such as the Pekin, and the result is a sterile hybrid called the Mulard duck. Male Mulard ducks are used for foie gras production, while the females are either killed at birth or raised and slaughtered for meat con- sumption. During the force-feeding process, the duck is grabbed by the neck, and a metal or plastic tube 8 to 12 inches long is inserted down the esophagus. The desired amount of high fat, high carbohydrate corn mash is pushed through the tube and into the duck's esophagus by either a manual or a pneu- matic pump. -
Category Slaughterhouse (For Meat and Poultry) / Breaking Location
Supply Chain Disclosure Poultry Upstream Snapshot: December 2018 Published: March 2019 Category Slaughterhouse (for meat and poultry) / Breaking location (for eggs) Location Address Country Chicken Abatedouro Frigorifico Avenida Antonio Ortega nº 3604, Bairro Pinhal , Cabreuva – São Paulo – Brasil Brazil Chicken Agrosul Agroavícola Industrial S.A. Rua Waldomiro Freiberger, 1000 - São Sebastião do Caí, Rio Grande do Sul, Brasil Brazil Turkey Agrosuper Chile Condell Sur 411, Quilpué, Valparaiso, Región de Valparaíso, Chile Chile Chicken Agrosuper LTD Camino La Estrella 401, Rancgua, Chile Chile Poultry Animex Foods Sp. z o.o. Sp. k. Morliny Animex Foods Sp. z o.o. Sp. k. Morliny 15, 14-100 Ostróda, Branch of Iława, Poland Poland Chicken Belwood Lowmoor Business Park Kirkby-In-Ashfield, Nottingham NG17 7ER UK Turkey Biegi Foods GmbH Schaberweg 28 61348 Bad Homburg Germany Poultry BODIN LES TERRES DOUCES SAINTE-HERMINE 85210 France Poultry Bodin et Fils ZA Les Terres Douces, Sainte Hermine, France France Chicken BOSCHER VOLAILLES ZA de Guergadic 22530 Mûr de Bretagne France Chicken Boxing County Economic Development Zone Xinsheng Food Co., Ltd. Fuyuan two road, Boxing County Economic Development Zone, Binzhou China Duck Burgaud Parc Activ De La Bloire 42 Rue Gustave Eiffel 85300 France Turkey Butterball - Carthage 411 N Main Street, Carthage, MO 64836 USA Turkey Butterball - Mt. Olive 1628 Garner's Chapel Road, Mt Olive, NC 28365 USA Chicken C Vale - Paloina Av Ariosvaldo Bittencourt, 2000 - Centro - Palotina, PR Brazil Duck Canards d'Auzan -
What Are Soybeans?
candy, cakes, cheeses, peanut butter, animal feeds, candles, paint, body lotions, biodiesel, furniture soybeans USES: What are soybeans? Soybeans are small round seeds, each with a tiny hilum (small brown spot). They are made up of three basic parts. Each soybean has a seed coat (outside cover that protects the seed), VOCABULARY cotyledon (the first leaf or pair of leaves within the embryo that stores food), and the embryo (part of a seed that develops into Cultivar: a variety of plant that has been created or a new plant, including the stem, leaves and roots). Soybeans, selected intentionally and maintained through cultivation. like most legumes, perform nitrogen fixation. Modern soybean Embryo: part of a seed that develops into a new plant, cultivars generally reach a height of around 1 m (3.3 ft), and including the stem, leaves and roots. take 80–120 days from sowing to harvesting. Exports: products or items that the U.S. sells and sends to other countries. Exports include raw products like whole soybeans or processed products like soybean oil or Leaflets soybean meal. Fertilizer: any substance used to fertilize the soil, especially a commercial or chemical manure. Hilum: the scar on a seed marking the point of attachment to its seed vessel (the brown spot). Leaflets: sub-part of leaf blade. All but the first node of soybean plants produce leaves with three leaflets. Legume: plants that perform nitrogen fixation and whose fruit is a seed pod. Beans, peas, clover and alfalfa are all legumes. Nitrogen Fixation: the conversion of atmospheric nitrogen Leaf into a nitrogen compound by certain bacteria, such as Stem rhizobium in the root nodules of legumes. -
Development and Validation of an Index Based on EAT-Lancet Recommendations: the Planetary Health Diet Index
nutrients Article Development and Validation of an Index Based on EAT-Lancet Recommendations: The Planetary Health Diet Index Leandro Teixeira Cacau 1 , Eduardo De Carli 1 , Aline Martins de Carvalho 1 , Paulo Andrade Lotufo 2, Luis A. Moreno 3,4,5 , Isabela Martins Bensenor 2 and Dirce Maria Marchioni 1,* 1 Department of Nutrition, School of Public Health, University of São Paulo, São Paulo 01246-904, Brazil; [email protected] (L.T.C.); [email protected] (E.D.C.); [email protected] (A.M.d.C.) 2 Clinical and Epidemiological Research Center, University Hospital, University of São Paulo, São Paulo 05508-000, Brazil; [email protected] (P.A.L.); [email protected] (I.M.B.) 3 Growth, Exercise, Nutrition and Development (GENUD) Research Group, Faculty of Health Sciences, University of Zaragoza, 50009 Zaragoza, Spain; [email protected] 4 Instituto Agroalimentario de Aragón (IA2), Instituto de Investigación Sanitaria de Aragón, 50013 Zaragoza, Spain 5 Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28040 Madrid, Spain * Correspondence: [email protected] Abstract: The EAT-Lancet Commission has proposed a planetary health diet. We propose the development of the Planetary Health Diet Index (PHDI) based on this proposed reference diet. We used baseline dietary data obtained through a 114-item FFQ from 14,779 participants of the Longitudinal Study on Adult Health, a multicenter cohort study conducted in Brazil. The PHDI has 16 components and a score from 0 to 150 points. Validation and reliability analyses were performed, Citation: Cacau, L.T.; De Carli, E.; de including principal component analyses, association with selected nutrients, differences in means Carvalho, A.M.; Lotufo, P.A.; Moreno, between groups (for example, smokers vs. -
Foie Gras Duck Products & Pates & Game Meats 14-15 16-18 19
JABBA FINE FOODS PO BOX 9709 NAPLES FL 34101 [email protected] 239-293 0694 WWW.JABBA-FINEFOODS.COM TABLE OF CONTENTS CAVIAR GIFT SETS CAVIAR & FISH ROE SMOKED FISH & ACCESSORIES 5-8 11-13 9-10 SEAFOOD DUCK FOIE GRAS DUCK PRODUCTS & PATES & GAME MEATS 14-15 16-18 19 2 TRUFFLE & CHARCUTERIE, SAU- OILS & MUSHROOMS SAGES, DEMI GLACE VINEGARS 20-22 23-26 27-29 SALT & DRIED FRUITS, NUTS, & CHOCOLATES SPICES PUREES & GIFT SETS 30-31 32-34 35-38 3 Our processing facility is ready to make your private label program a reality. Our plant’s state of the art equipment can process and pack large runs of product quickly and efficiently. For smaller runs, our fully trained staff is ready to hand process and hand pack your products. Supply us with labels, or our Marketing Department can design PRIVATE custom labels with you, and your product is ready to ship direct from PRODUCT CHOOSE THE LABELING our warehouse. SELECTION PACKAGING GUIDE Our unrivaled private label development program is truly a turn- key service. It combines access to the more than 1,000 products we keep in-stock in our warehouse and our processing facility is ready to make your private label product a reality. Our plant’s state- of-the-art equipment can process and pack large runs of product quickly and efficiently. Supply us with labels, or have our marketing DESIGN APPLY PACK department design custom labels with you, and your product will be THE LOOK THE DESIGN & SHIP ready to ship out directly from our warehouse. -
Broiler Chickens
The Life of: Broiler Chickens Chickens reared for meat are called broilers or broiler chickens. They originate from the jungle fowl of the Indian Subcontinent. The broiler industry has grown due to consumer demand for affordable poultry meat. Breeding for production traits and improved nutrition have been used to increase the weight of the breast muscle. Commercial broiler chickens are bred to be very fast growing in order to gain weight quickly. In their natural environment, chickens spend much of their time foraging for food. This means that they are highly motivated to perform species specific behaviours that are typical for chickens (natural behaviours), such as foraging, pecking, scratching and feather maintenance behaviours like preening and dust-bathing. Trees are used for perching at night to avoid predators. The life of chickens destined for meat production consists of two distinct phases. They are born in a hatchery and moved to a grow-out farm at 1 day-old. They remain here until they are heavy enough to be slaughtered. This document gives an overview of a typical broiler chicken’s life. The Hatchery The parent birds (breeder birds - see section at the end) used to produce meat chickens have their eggs removed and placed in an incubator. In the incubator, the eggs are kept under optimum atmosphere conditions and highly regulated temperatures. At 21 days, the chicks are ready to hatch, using their egg tooth to break out of their shell (in a natural situation, the mother would help with this). Chicks are precocial, meaning that immediately after hatching they are relatively mature and can walk around. -
Vegetarianism and World Peace and Justice
Visit the Triangle-Wide calendar of peace events, www.trianglevegsociety.org/peacecalendar VVeeggeettaarriiaanniissmm,, WWoorrlldd PPeeaaccee,, aanndd JJuussttiiccee By moving toward vegetarianism, can we help avoid some of the reasons for fighting? We find ourselves in a world of conflict and war. Why do people fight? Some conflict is driven by a desire to impose a value system, some by intolerance, and some by pure greed and quest for power. The struggle to obtain resources to support life is another important source of conflict; all creatures have a drive to live and sustain themselves. In 1980, Richard J. Barnet, director of the Institute for Policy Studies, warned that by the end of the 20th century, anger and despair of hungry people could lead to terrorist acts and economic class war [Staten Island Advance, Susan Fogy, July 14, 1980, p.1]. Developed nations are the largest polluters in the world; according to Mother Jones (March/April 1997, http://www. motherjones.com/mother_jones/MA97/hawken2.html), for example, Americans, “have the largest material requirements in the world ... each directly or indirectly [using] an average of 125 pounds of material every day ... Americans waste more than 1 million pounds per person per year ... less than 5 percent of the total waste ... gets recycled”. In the US, we make up 6% of the world's population, but consume 30% of its resources [http://www.enough.org.uk/enough02.htm]. Relatively affluent countries are 15% of the world’s population, but consume 73% of the world’s output, while 78% of the world, in developing nations, consume 16% of the output [The New Field Guide to the U.