By: Bethaney B
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Filed under Vegetarian & Vegan by on Jul 28th, 2010. 
By: shanekwah
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Filed under Vegetarian & Vegan by on Jul 23rd, 2010.
By: Joey Giordano-Marcciano
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Filed under Vegetarian & Vegan by on Jul 23rd, 2010.
also why can vegetarians eat fish if fish is just like crab or shrimp it was once living
By: Eliza N
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Filed under Vegetarian & Vegan by on Jul 23rd, 2010.
The H1N1 virus swine flu shots should arrive in October. Did you know that the CDC (Centers for Disease Control and Prevention) is recommending that at risk groups should get both the regular flu shot and the two series H1N1 virus flu shot? Wow, that means you will have to get three shots. That scares the “heck” out of me and I am in the at risk group because of my age. Will I take these shots? Not on your life and not on mine! Why? I am a vegetarian and have built up my immune system everyday to combat against this and any virus! You need to start today to plan to stay healthy this fall, this flu season and all year round.
It is not the responsibility of the government, the CDC and medical community to make and keep you healthy. It is your responsibility. There is absolutely no proof that taking these three shots will “prevent” you from getting the swine flu. We all are at risk. Would I and should you put your life in the hands of a government that has (1) all but allowed our economy to collapse; (2) can’t figure out how to fix a failed health system; (3)has drowned us in debt and untold lives lost with 2 wars. Need I go on? You, my friend must take responsibility for your own health and not sit back and allow the government to tell you what to do.
Here are five reasons why going vegetarian will help you avoid getting the H1N1 virus (swine flu):
1. “Vegetarians avoid pork – dah!” I get very annoyed when people refer to the CDC and say that according to the CDC swine flu is not spread from eating pork. Great! That solves all the problems, the CDC said… Making statements like this is going to the root of rescuing the agri-business of it’s responsibilities. Well guess what, genius, swine flu is from pork and “is endemic in pigs” (see Wikipedia). So rhetorically, I ask that person if we didn’t have pigs, would we have the H1N1 virus? We can play word and mental gymnastics on the subject all day long!
2. “Vegetarians immune systems are better.” Carnivores can challenge me on this one. We can agree to disagree but recent studies and books all point to the fact that we are predominantly vegetarian and a vegetarian lifestyle is healthier than a meat eating one. You either accept this or you don’t and the proof is try it and see. That is where I lose 90% of my customers because they refuse to find out for themselves!
3. “Vegetarians are more health conscious.” I have yet to find a vegetarian who isn’t very serious about his/her health! We aren’t trying to demand people be vegetarian. We just say that if you do choose this lifestyle you will feel healthier and more alive than ever before.
4. “Vegetarians are particular about their restaurants.” I simply ask this question, do you know who prepared your food, what went into your food and what ingredients went into your food at the last restaurant you went to? You can be sure a vegetarian does because they want to be sure they are getting pure whole food. I also ask, do you know that if that cook or waiter coughing, sneezing on your food has swine flu?
5. “Vegetarians are serious about the health of the world.” The swine flu is believed to have spread to us from South America and possibly Mexico. Do we know for sure? Of course not but vegetarians, you can be sure conscientiously investigate where their food comes from and if it is truly organic, whole food and not processed with non-vegetarian ingredients. Is this a world view? I think so.
The CDC is going to have its hands full this flu season. I emphasize that it is not their responsibility to keep you healthy. It is yours. If you get sick, you simply become a statistic. They are not going to be held accountable. My most important recommendations besides getting and staying in tip top health are (1) be sure and cover your nose and mouth when you cough or sneeze with a tissue or handkerchief and dispose of the tissue and wash the handkerchief after you use them; (2) frequently and especially after coughing or sneezing, touching door knobs, faucets in common areas or shared devices such as keyboards and mice, wash your hands with soap and water for at least as long as it takes you to say the alphabet. Alcohol-based hands cleaners are also recommended but washing your hands with soap and water are best; (3) Try to think to avoid touching your eyes, nose or mouth, three orifices that allow germs to enter the body and spread; (4) if you believe you have the flu or H1N1 flu, by all means stay at home and avoid contact with family, friends and business associates. Once infected you become a carrier and can spread the disease.
By: Rodney K Erb
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H1N1 Swine Virus Information and Opportunity!
Filed under Health And Fitness by on Jul 23rd, 2010.
By: metalguy
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Filed under Lesbian, Gay, Bisexual, and Transgendered by on Jul 23rd, 2010.
Vegetarianism has long been considered an effective way to lose weight, and for good reason. In a nutshell, vegetables have fewer calories, less fat, and more nutrients compared to processed meats. Celebrities who went vegetarian showed dramatic weight loss, and those who tried it for even a few days felt generally healthier.
But as with any weight loss plan, a vegetarian weight loss diet has its risks and benefits. Before trading that steak for a salad, it’s important to know the pros and cons. Here’s a quick guide to help you out.
Weight loss benefits
Several studies have shown that vegetarians are far less likely to become obese than meat eaters. In Western countries, vegetarians have lower blood cholesterol and body mass index (BMI). But people on a vegetarian weight loss diet enjoy several other health benefits. They have a lower risk of heart disease, diabetes, cancer, and other conditions linked to excess weight. A study of Seventh Day Adventists, a religious group that practices vegetarianism, shows that members had half as much risk of high blood pressure, rheumatoid arthritis, and various cancers.
How it works
So why are vegetables so effective for weight loss? It’s mostly because meat and animal products contain fewer preservatives, calories and saturated fats–the primary causes of unhealthy weight gain. On the other hand, fruits and vegetables contain antioxidants, which eliminate the free radicals that cause cell death and lead to disease. They are also rich in fiber and juice, which makes them more filling. A vegetarian weight loss diet doesn’t require you to starve yourself–you can eat normal servings and still get fewer calories than you would from a meat-based meal.
Some risks
Of course, vegetables can’t provide you with everything you need. One of the main concerns about the vegetarian weight loss diet is that there aren’t enough sources of protein. Most vegetarians get their protein from beans, tofu and legumes. But while these are excellent food sources, their protein content is not as easily absorbed by the body as those that come from meat. If you’re combining your vegetarian weight loss diet with an exercise regimen (which you should), consider taking protein supplements or consuming more vegetable proteins.
Types of vegetarianism
You don’t have to give up all animal foods to enjoy the benefits of a vegetarian weight loss diet. In fact, if you have certain health problems, your doctor may recommend some modifications. Vegetarianism is divided into several subtypes depending on which foods are restricted. Some of the most common are the following:
Semi-vegetarian: A semi-vegetarian weight loss diet rules out all red meat such as beef, pork, and lamb, but allows fish and poultry. Dairy products are also included.
Pesco-vegetarian: This diet prohibits all animal products, except fish and seafood. Some also allow eggs and dairy, although it’s more often a personal choice.
Lacto-vegetarian: Meat, poultry and eggs are prohibited; the only animal products allowed are milk and dairy.
Lacto-ovo vegetarian: This is the most common type of vegetarian weight loss diet. It only prohibits animal meats, but allows by-products such as animal oils, milk, eggs, and dairy.
Vegan: Described as “pure” vegetarianism, vegan diets prohibit all animal products. Vegans are not so much health buffs as they are animal rights advocates. As such, they also stay away from non-food products such as leather and fur.
Read labels
Just because you’re a vegetarian doesn’t mean you’re consuming less fat. The way you prepare your vegetables greatly affects their nutritional value. What good is a low-fat vegetable salad if you slather it with a creamy dressing? To get the most out of your vegetarian diet, you still need to read the labels and watch your fat intake.
Watch your iron
Plant-based iron is different from animal iron. The former is less easily absorbed by the body, so vegetarians are usually prone to anemia. To increase iron absorption, combine iron-rich foods such as nuts, beans and legumes with vitamin C-rich ones like oranges, strawberries and tomatoes. The recommended dietary allowance (RDA) for iron is 12 to 15 mg daily. The same goes for calcium: you can compensate for the lack of dairy-based calcium by eating fortified cereals, eggs, milk, and cheese.
By: Phillip England
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Filed under Health And Fitness by on Jul 23rd, 2010.
There is no reason why even strict vegetarians cannot have fertility levels equal to meat-eating women, and there is no reason why their pregnancy and the health of their future baby should not be normal. But vegetarians must be aware of their special needs to ensure they are not compromising their chances to conceive. One of the most important things a vegetarian can do is to identify any nutritional deficiencies they may have.
If these deficiencies are identified and dealt with fertility levels should return to normal.
Vegetarians can be divided into three groups – those who eat eggs, dairy products, and plants; those who eat dairy products and plants; and those who eat only plants. This final group, vegans, obviously has the highest risk factor for having nutritional deficiencies, due to their lack of meat, fish, eggs, and dairy products from their diet.
One of the main problems encountered by all vegetarians is a lack of protein in their diet. Proteins are made up of 21 different amino acids, and of those 21, 9 cannot be made in the body. They must come from your diet, or a protein deficiency will result. These 9 amino acids – known collectively as “essential amino acids” – are found in many plants. However, only a few of these essential amino acids can be found in each type of plant, so vegetarians must effectively combine foods in their diet to ensure all essential amino acids are covered. Examples of foods eaten together that compliment each other and contain good quality amino acids: beans and rice, macaroni and cheese, and corn and black-eyed peas.
The more strict a vegetarian is, the more difficult it will be to meet the recommended daily amount of amino acids. But if care is taken to consume the right combinations of foods, it can be accomplished.
Another concern for vegetarians is the level of zinc in their diets. Most people obtain the zinc in their diets in animals products. Vegetarians who wish to obtain the required zinc from vegetable sources should try to eat macaroni, potatoes and their skin, black-eyed peas, and green peas – all are good vegetarian sources of zinc. This effort should be supplemented with a daily multivitamin, since consuming the recommended daily amount of zinc through these foods alone would be almost impossible.
Something else that vegetarians need to be aware of are deficiencies in iron and vitamin B12. Vitamin B12 is a problem, in particular, since it is not found in any plant food. Good sources of vitamin B12 include milk, eggs, and fortified breakfast cereal.
A good, daily multivitamin (preferably the prenatal variety) is essential for vegetarians. Consuming the required vitamins and minerals through food alone is unrealistic for vegetarians. Having said that, a diet that is balanced and varied, that contains as many of the fertility enhancing vitamins and minerals as possible, will still be of great benefit to non-meat eaters.
By: Kris Turner
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Filed under Home And Family by on Jul 23rd, 2010.
Cooking may be the last thing on many (uni) students’ minds. The fresher’s culture in particular provides ample persuasion in the form of L1 drinks, 7-stop bar crawls, clubbing, house parties and of course sleeping all of that off, in preference of freshly cooked food. It probably doesn’t help that campus supermarkets are often expensive and probably not the best stocked (least so for Indian groceries). Some students may just not know how to cook.
There are so many reasons why cooking vegetarian Indian food at home is the way forwards
o You may find yourself homesick. Although you may have been bursting to get away from home, being at home does have its virtues; at least you get a good home cooked meal.
o If you live of junk food, you will gain weight!
o You may find the vegetarian options limiting, depending on where you have gone to university or you may simply yearn for Indian food which is perhaps harder to source, depending on where you are.
o A diet that’s poor in nutritional value will leave you feeling tired and lacking lustre, you may find it hard to stay awake and concentrate in those lectures. Then of course there are the spots and greasy hair that may come as a result of a bad diet
o Cooking vegetarian Indian food in your student home will be a great way to impress people and make friends. The very first meal I cooked for my now husband was when I was a fresher; channa masala (and I used tinned chickpeas).
Here I give you 12 delectable, really easy and speedy recipe ideas for vegetarian Indian dishes. Whether you are a student or a concerned parent, these ideas are real winners. I will also give you an idea of the basic spices to keep in the cupboard (don’t worry; they have quite a long shelf life!)
Curry out of a can
Tinned Legumes and pulses can be stored in the cupboard and it’s really easy to whip up a curry with them. Try Butterbeans ; fry off onions , garlic, cumin, and a sprig of curry leaves in a couple of tablespoons of oil, add turmeric and salt, add chilli powder, turmeric, coriander and cumin powder, 1/2 tsp garam masala and half a can of coconut milk. Then grate in 10g of ginger. Mop it up with some bread…its heart-warming.
Sweet corn curry is a popular favourite. Using the same spices as the butterbean curry, but this time, minus the coconut milk and add a couple of dark red chopped tomatoes and a handful of ground nuts to the mix. It’s very Moorish. You can create more or less gravy simply by adding water. I like it quite dry with some yogurt.
Chickpea curry is a classic. I like to add a few twists to it, like spinach wilted in at just before I take it off the heat, or maybe some shallow fried tofu, or soya mince. I like to add a couple of teaspoons of dried fenugreek leave to chickpea curries; some people recognise this as a general curry aroma. If you want to avoid any of the spice-adding decisions, you can buy channa masala spices in a box from Indian grocers.
Fresh quickie Curries
Yes, fresh Indian ingredients can be hard to source, but that doesn’t mean to say we can’t use widely available vegetables to make a curry. Here is a great one for detox; spinach, dill and fenugreek curry. It’s so aromatic and easy on the tummy. It contains Iron and fibre. All you do is chop then up, fry off a large onion and couple of spring onions in cumin, mustard seeds and a little garlic and then and all of your ingredients with a couple of chopped tomatoes. Spice with coriander powder, cumin powder, chilli powder and turmeric. Cook in on a low flame for about 15mins and then sprinkle 1/2 tsp of garam masala at the end.
Here is another cheat, inspired by a traditional Gujarati recipe. Potato curry in thick, rich gravy. Take a mixing bowl; add one can of chopped tomatoes, 70g of coarsely ground unsalted peanuts, 1/2 cup of gram flour, then add 1/4 tsp turmeric, salt and chilli powder to taste, 1 tsp each of coriander powder and cumin powder and 1/2 tsp of garam masala and 1 1/2 tsp of dried fenugreek leaves. The next bit is magic, all you do, is fry off an onion in some cumin and a sprig of curry leaves and then add a couple of cloves of garlic. Then add about 700g of baby new potatoes and coat them in the oil. Then add the mixture of tomatoes, gram, peanuts and spices. Add water to cover, and cook until the potatoes can be pierced easily.
There are other simple ideas that can be made from readily available vegetables, such as cauliflower curry (don’t add any water), aubergine, cabbage (again, no water), or a simple avial which is made with julienned vegetables with desiccated coconut and curry leaves. Although many recipes call for traditional vegetables like tindori, you can make this with carrots, courgettes, baby corn.
I love the versatility of aubergines. I have three varieties in my fridge at the moment and I got them all from my local supermarket (not an Indian one!). With the largest aubergine, I’m going to roast it, scoop out the flesh and mash it a little with a fork. I’m then going to fry off onions, garlic, green chillies and a then soften a couple of fresh tomatoes and add in just salt and turmeric and a squeeze of lemon. With the Japanese style aubergines, I’m just going to make two slits opposite directions upwards from the base and then use the thick potato recipe with the aubergines, just with a nice helping of coriander. With the baby aubergines, I am going to half and then roast them and then submerge them in spicy tomato gravy.
Using Pasta
Pasta is also really versatile and you can stock up on it. I’ve heard many people say that they could eat pasta every day of the week…but for that, you’d need lots of inspiration…including some Indian inspiration I reckon.
One of our family favourites is what I call ’samosa filling pasta’. A couple of medium potatoes chopped, 1/2 cup of peas, a small carrot, maybe 1/2 cup of sweet corn kernels and a very large onion make the basis of the mix, spiced in chilli powder, turmeric, curry leaves and cumin seeds and a squeeze of lemon. Simply add in your pasta and there you have a meal for at least 2-3. Sometimes, I add cheese on top, and funnily enough, it works.
You could try shallow frying some vegetables like 1/2 head of a small cauliflower, some sweet potato and a cup of peas and then adding a gram flour and yogurt mix (400g of yogurt and 2 tbsp of gram flour). Just add some curry powder and that’s how easy it is.
Indian Sandwich Ideas
One of my favourite sandwich recipes requires investing in some chat masala. It’s not hot, but it’s punchy and brings life to salads and sandwiches. I really recommend a 3 layer sandwich. Peel a potato and then slice it thickly. Boil until cooked, drain and cool. Then use ingredients like a little chilli sauce, cheese, cucumber, tomatoes. If you have some coriander, grind together a couple of handfuls with a couple of chillies, a little lemon and salt and a tbsp of water. Spread this on the bread…it’s amazing. This sandwich throws my mind to the streets of Mumbai…anyway…Layer the vegetables on toasted bread, sprinkling chat masala gently.
I’d love to know how you get on with these user-friendly recipes. I’d love to hear what you think.
Warmest wishes,
By: Deena Kakaya
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Filed under Food And Drink by on Jul 23rd, 2010.
By: …
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Filed under Cooking & Recipes by on Jul 23rd, 2010.