Uno studio tutto italiano ha evidenziato i benefici salutistici di una dieta a base vegetale.
Le diete vegetali sono risultate associate a un miglior profilo lipidico, glicemico, pressorio e infiammatorio, oltre che a un miglior peso corporeo. L'incidenza di malattie cardiovascolari e tumorali (in particolare del tratto gastrointestinale e della prostata) è risultato ridotto, così come la mortalità a causa di queste patologie.
I dati di realtà servono a illuminarci e comprendere meglio ciò che ci circonda. 💕
📑 Cardiovascular health and cancer risk associated with plant based diets: An umbrella review.
This is an interesting example of green nudging. The word "Vegan" does indeed carry a lot of baggage that some people shy away from. If you label the same “Vegan” product as “Plant Based”, there is often less resistance.
Evtl. Hat die vegane bubble hier im Fediverse ja eine Idee:
Ich war an einem Imbissstand an einem deutschen See. Dort gab es u.a. Pommes zu essen. Was mich jedoch überrascht hat, war der Allergen-Hinweis „Enthält Milchzucker/Laktose“.
Leider konnten mir die Verkäufer nicht weiter helfen und wusste auch nicht mehr, als dass das eben dort geschrieben steht. Es handle sich um ein TK Produkt und das wird so eingekauft und nur frittiert.
Hat irgendwer schon mal Pommes gesehen, die (aus welchem hirnverbranntem Grund auch immer) mit Milchprodukt verarbeitet wurden?
Das macht doch überhaupt keinen Sinn, Pommes sind geschnittene Kartoffeln, welche in Öl frittiert werden?! Da muss doch gar nichts weiter verarbeitet oder zugesetzt werden.
Ich hoffe mal, dass das eine falsche Deklaration war, denn Pommes waren für mich immer etwas, das ich als rein pflanzlich abgespeichert hatte. Und oft eine Notlösung, wenn es unterwegs mal sonst gar nichts anderes gab.
Looks like vegans are the next target of Conservatives in their ridiculous culture war. Honestly I'm glad you can't tell someone's dietary preferences by looking at them. #vegan#plantBased#conservatives#cdnpoli#CultureWars
Isotope analysis of human and faunal remains dated to the Later Stone Age reveals a substantial plant-based component to hunter-gatherer diets at the site of Taforalt, several millennia prior to the development of agriculture in the Levant, renewing the question of why agriculture did not develop contemporaneously in North...
INGREDIENTS
🌱450g/16oz firm tofu, pressed
🌱1 medium leek
🌱1 green onion
🌱1/2 red chilli pepper, optional
🌱Cooking oil
🌱Salt to prevent tofu from sticking to the wok
➡️ For the sauce
🌱1 Tbsp vegan fysh sauce
🌱1 Tbsp tamari sauce
🌱1/2 tsp maple syrup
🌱1 Tbsp arrowroot/tapioca powder
🌱3/4 cup of water
METHOD
Chop the leek and finely slice the green onion and chilli, if using. Place the leek and white part of the green onion in a bowl.
Heat a large wok over medium heat and add 2 heaping tablespoons of oil (use less for non-stick pan). Slowly slide in the tofu. Use a spatula or spoon and cut up tofu into chunks (or roughly pre-cut the tofu if using a non-stick pan). Pan fry each side until slightly golden. Tip – only flip the tofu once a crust is formed.
Meanwhile, in the bowl with the chopped leek and white part of the green onion, mix in the vegan fysh sauce, tamari sauce, maple syrup, and arrowroot powder with water until well combined.
When tofu is done, add the sauce, and gently toss to combine. Let it simmer for about 30 seconds until flavours meld, with a few tosses in between to prevent tofu from sticking. Taste test and adjust saltiness with more tamari sauce if needed or additional water for a saucier dish.
Garnish with the green parts of the onion and chopped chilli and give it a final toss.
☕️ Seems most of what I share lately is #coffee 🤔😝🤓
A pick-me-up after unexpected adulting (read : #adulting + #ChronicIllness = #pwME / #MECFS exhaustion) from a surprise plumber I've been trying to schedule 🙌🏽
Wiped out, post-clean-up, BIG #gratitude for amazing #vegan#café au lait (a treat bc usually drink black)! 🥳
Sending good vibes to my kindred invisible-#disability folks 💕
Just tried the plain Daring Plant-based Chicken product with nothing and then nothing but salt-substitute (KCl) and pepper. It has more flavor than chicken but pretty neutral like chicken. It tasted good! I thought it was made of tofu skin based on the internal structure but there was no aftertaste like with tofu. Texture good, flavor good, it's an all around win for me. I think this will permanently replace chicken for my made at home dishes requiring cuts of chicken. #PlantBased#vegan#cooking#food
I just tried the Cajun spiced version of the Daring brand Plant-Based "chicken"...and it is very good! They did a great job nailing the texture and taste. It paired great with my Jamaican Pigeon Peas and Rice leftovers :). I'm going to experiment more with their products. #PlantBased#vegetarian#vegan#food
Cozy & rainy here, a perfect evening to try this lasagna soup recipe for the first time. Won’t be the last! 😋
We used whole wheat orecchiette (“little ears”) pasta and subbed Tuscan (lacinato) kale for the spinach. #vegan#veganrecipe#plantbased#soup_recipe
Mushrooms appear to have unique nutritional benefits not replaced by eating other food. I'm preserving here some self motivation for simple mushroom dishes.
Put wholewheat pasta or noodles on.
Sliced mushrooms into a large pan or wok.
big glug of tamari or soy sauce. (the savoury umami taste makes the mushrooms excellent)
can add sliced chilies, ginger garlic spices etc.
cover with lid, want it to stay liquid.
Add stirfy veg towards the end it will contribute more tasty liquids too as it cooks if covered.
Fresh mushrooms release a lot of liquid, but they also absorb some liquid back in over cooking duration too. Meaning spices, herbs, tamari, veggy flavours etc all combine to give them a rich layered taste when the mushrooms have plenty of liquids available.
Lift the mushroom + veggies with a slotted spoon / spatula etc so they dress the pasta and salad but don't make it totally swim with too much juices.
Here's the meal assembled. Pretty quick to make, very tasty, and really healthy.
Isotopic evidence of high reliance on plant food among Later Stone Age hunter-gatherers at Taforalt, Morocco - Nature Ecology & Evolution (doi.org)
Isotope analysis of human and faunal remains dated to the Later Stone Age reveals a substantial plant-based component to hunter-gatherer diets at the site of Taforalt, several millennia prior to the development of agriculture in the Levant, renewing the question of why agriculture did not develop contemporaneously in North...