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Animal rights is a feminist issue! Why Veganism and Feminism Go Hand In Hand "Assumption 1: Cows and their female anatomy exists to be used for human exploration. So we assume that it’s okay for us to buy another being, on one hand, and then use it for our own utility often to our owns death. We assume that we can use their reproductive anatomy for our luxury because we have the strength to and the intellect to and the technology to… not because we really need to. Institutionalized sexism has often made similar assumptions about women and their bodies. Assuming that they "belong to men". First to their fathers, and then to their husbands. Now, assumption two is this: It’s our right to constantly keep them bear foot and pregnant year after year. Unfortunately I think a certain ignorance has developed among people because we kind of think of cows as these magic milk machines that just produce our milk constantly, that it’s just naturally what they do you know? Just for no good reason they just produce milk, it just comes flowing out of their utters…. and that is not true. Just like humans cows are mammals and they lactate when they are pregnant, they have babies to feed. So to keep them profitable cows have to constantly, and I mean this yearly, have to be artificially impregnated. So they can keep producing milk. And it has a big effect on their bodies. A cows natural life span can be up to two decades or more if left to live it’s life in normal conditions. In a factory farming system that is common in the industrialized world, which you know the industrialized world is constantly demanding dairy, so for that of a cow living in that system uh the likely go about 5 years max before they become “spent”. Then they are basically slaughtered. They’re discarded and replaced. The process of constantly exploiting the cows’ womb and utters truncates their life expectancy by 3/4ths. So think about that. At the end, after just constantly using them to crank out milk and constantly keeping them pregnant, they’re just discarded, they go for low quality beef. They assumption again is very similar, they’re not completely parelle, to the assumptions made to misogynistic world views that oppress women. That there place is be barefoot and pregnant and constantly cracking out babies to be used as arrows in the quivers of others. So for an example of this check out the Quiverfull movement which is popular among some evangelical Christians. It’s a pretty good example of this, a pretty chilling actually. Assumption 3:It’s okay to drag baby cows away from their parents. Another assumption that we make is that the offspring of these animals don’t belong in the care of their parents but in the hands of farmers. Female dairy cows are taken from the parents relatively young age for two reasons primarily. Reason one, is that they’re going to siphon off their mothers milk if they’re kept with their mothers for too long and that milk needs to be taken away from the mother and consumed by humans, the assumption is, so we have that issue first. Even though I say it’s theirs. Let’s move on to issue two: these cows are taken away at a very short age and they’ve reached sexual maturity pretty early so within like a year, a year and a half. At that time they can start producing milk for themselves so immediately they’re taken away, they can start producing milk. Male dairy cows have it even worse and the realization of this is things that turn many vegetarians into vegans. Because male diary cows are a large party of the source in the veil industry which is perhaps one of the cruelest, disgusting meat industries among all meat industries. Because there’s this practice that they have where they take these poor young creatures and lock them in tiny cages so as to inhibit their growth, and muscle development and all the while encouraging a diet that causes severe anemia. That’s why veil has the look and the texture that it does because these bulls have been deprived of vital nutrients.” These will be stickers in the next 3 weeks. Then those stickers will be in our first zine release which will be in October. Getting pumped! **Spelling mistake now fixed** Al-right, Rant time. I had someone ask me to watch this and then give the arguments against it so instead of answering in message form I thought I would make it a post so everyone can once and for all learn the stupidity of this woman. To get through it I will attempt to put as much as I can remember in dot form. The Vegetarian Myth by Lierre Keith Ex Vegan. Never trust an Ex-Vegan. Claims to be a Feminist. Answer me this: How can you call yourself feminist when you openly consume the by-products of your raped, tortured, enslaved and murdered gender? Feminism is a collection of movements and ideologies aimed at defining, establishing, and defending equal political, economic, and social rights for women. And yet billions female cows, chickens, pigs, ducks, you name it are being routinely abused and raped each year and you have nothing to say about it? Says our short digestive tract is to fuel the brain. Striking differences between carnivores and herbivores are seen in these organs. Carnivores have a capacious simple (single-chambered) stomach. The stomach volume of a carnivore represents 60-70% of the total capacity of the digestive system. Because meat is relatively easily digested, their small intestines (where absorption of food molecules takes place) are short — about three to five or six times the body length. Since these animals average a kill only about once a week, a large stomach volume is advantageous because it allows the animals to quickly gorge themselves when eating, taking in as much meat as possible at one time which can then be digested later while resting. Additionally, the ability of the carnivore stomach to secrete hydrochloric acid is exceptional. Carnivores are able to keep their gastric pH down around 1-2 even with food present. This is necessary to facilitate protein breakdown and to kill the abundant dangerous bacteria often found in decaying flesh foods. Because of the relative difficulty with which various kinds of plant foods are broken down (due to large amounts of indigestible fibers), herbivores have significantly longer and in some cases, far more elaborate guts than carnivores. Herbivorous animals that consume plants containing a high proportion of cellulose must “ferment” (digest by bacterial enzyme action) their food to obtain the nutrient value. They are classified as either “ruminants” (foregut fermenters) or hindgut fermenters. The ruminants are the plant-eating animals with the celebrated multiple-chambered stomachs. Herbivorous animals that eat a diet of relatively soft vegetation do not need a multiple-chambered stomach. They typically have a simple stomach, and a long small intestine. These animals ferment the difficult-to-digest fibrous portions of their diets in their hindguts (colons). Many of these herbivores increase the sophistication and efficiency of their GI tracts by including carbohydrate-digesting enzymes in their saliva. A multiple-stomach fermentation process in an animal which consumed a diet of soft, pulpy vegetation would be energetically wasteful. Nutrients and calories would be consumed by the fermenting bacteria and protozoa before reaching the small intestine for absorption. The small intestine of plant-eating animals tends to be very long (greater than 10 times body length) to allow adequate time and space for absorption of the nutrients. Protein It has been proven over and over that humans don’t actually need that much protein to maintain a healthy weight – the actual amount is about .36 grams per pound of body weight. So I don’t know what you guys are freaking out about all the time. A cup of cooked spinach has 13 grams. And there’s more than spinach – the vegan world is aplenty with protein, contrary to popular belief. A cup of soy milk has seven grams of protein, two tablespoons of peanut butter have eight grams and a cup of oatmeal has six grams. But don’t stop there – a cup of lentils has 18 grams and a cup of black beans has 16 grams! Hence, it is very easy to get all your protein from a vegan diet. Fats - Vitamins Instead of just covering the Vitamins that she talked about I’m going to go through the lot so that when carnist scum find this post they have absolutely nothing to come back at it with. Vitamins. VITAMIN A/BETA-CAROTENE – açaí, alfalfa sprouts, apricots, avocados, bananas, broccoli, cabbage, cacao/chocolate, cantaloupe, carrots, cayenne pepper, celery, cherries, chlorella, garlic, grapefruit, green vegetables (leafy), green peppers, honeydew, kale, kelp, lucuma powder, mango, nori, oranges, papaya, parsley, peas, persimmons, pineapple, prunes, pumpkin, spinach, spirulina, sprouts (all), sweet potato, tomato, watermelon, wheat, winter squash, wheatgrass, yams, yellow fruits, yellow squash and yellow vegetables (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN B-1/THIAMINE – açaí, alfalfa sprouts, almonds, avocados, barley, beans, broccoli, cacao/chocolate, chlorella, dates, figs, garlic, grains (all), greens (all), kelp, lentils, nutritional yeast, onions, parsley, peas, pecans, prunes, raisins, seeds (all), soy, spirulina, sprouts (all), vegetables (all), wheatgrass, wild rice and yams (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN B-2/RIBOFLAVIN – alfalfa sprouts, apples, apricots, asparagus, avocados, bananas, beans, black currants, broccoli, cacao/chocolate, cashews, cherries, chlorella, dates, figs, garlic, grains (all), green vegetables (leafy), kelp, mushrooms, nutritional yeast, nuts, okra, onions, parsley, pineapple, prunes, seeds (all), soy, spirulina, sprouts (all), watercress, watermelon, wheatgrass and wild rice (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN B-3/NIACIN – alfalfa sprouts, almonds, apricots, asparagus, avocados, bananas, cacao/chocolate, cantaloupe, chlorella, corn, dates, figs, garlic, grains (all), green vegetables (leafy), kelp, lucuma powder, mushrooms, nutritional yeast, nuts, onions, parsley, peas, plums, potato, prunes, raspberries, rice (brown/wild), seeds (all), squash, soy, spirulina, sprouts (all), strawberries, tomato, tempeh, watermelon and wheatgrass (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN B-5/PANTOTHENIC ACID (destroyed by heat) – alfalfa sprouts, almonds, asparagus, avocados, beans, broccoli, cabbage, cacao/chocolate, carrots, cauliflower, chlorella, corn, flax (oil/seeds), grains (all), green vegetables, legumes, mushrooms (shiitake), nutritional yeast, nuts, oats, onions, oranges, papaya, peas, pineapple, potato, seeds (all), soy, spirulina, sprouts (all), tomato, walnuts, watermelon, wheatgerm, wheatgrass and yams (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN B-6/PYRIDOXINE (destroyed by heat) – alfalfa sprouts, apples, asparagus, avocados, bananas, barley, beans, beets, bell peppers, blueberries, buckwheat, cabbage, cantaloupe, carrots, chlorella, corn, flax (oil/seeds), grains (all), grapes, green vegetables (leafy), lemon, mango, mushrooms, nutritional yeast, nuts, onions, oranges, peas, plum, prunes, raisins, squash, soy, spirulina, sprouts (all), sweet potato, tomato, watermelon, wheatbran, wheatgerm, wheatgrass and yams B-12/CYANOCOBALAMIN (destroyed by heat) – barley, beans, chlorella, dulse, grains (all), grapes (concord), kelp, mustard greens, nori, nuts, plums, prunes, sauerkraut (unpasteurized), seeds (all), soy, spirulina, sprouts (all), wheatgerm and wheatgrass and EAT LOTS OF UNWASHED (i.e., some soil intact)ORGANIC FRUITS AND VEGETABLES. You can also add Red Star nutritional yeast to your meals. For TRUE, UNBIASED, MEDICAL info on B12, check out http://libaware.economads.com/b12issue.php andwww.naturalnews.com/029531_vitamin_B12_vegan.html. (Vitamin B12 is a bacterium that is produced in the soil, and we only need three micrograms per day. Some animals have trace amounts of B12 in their flesh because they eat food off of the ground that has dirt on it. Eating meat—which contains cholesterol, saturated fat and animal protein—for trace amounts of B12—which the body cannot absorb anyway (see libaware link above)—is inefficient and deadly. Furthermore, B12 is destroyed by excessive amounts of heat, which explains why 99 percent of all people with B12 deficiencies are meat-eaters. The other 1 percent are vegetarians who subsist on cheese and eggs, and junk-food vegans (Ruffles, Oreos and french fries). These groups are also at risk for anemia because cheese, eggs, Ruffles, Oreos and french fries are devoid of iron. (Non-junk-food) veganism causes no disease. It is preventative medicine, the treatment and the cure.) B-15/PANGAMIC ACID (destroyed by heat) – almonds, apricot seeds, brown rice, cabbage, chlorella, grains (all), juniper berries, nutritional yeast, nuts, pumpkin seeds, sesame seeds (all), sprouts (all), sunflower seeds, unwashed vegetables and wheatgrass B-17/AMYGDALIN/LAETRILE (destroyed by heat) – almonds, apple seeds, apricot kernels, barley, blackberries, brown rice, buckwheat, cherry seeds, chia seeds, celery, chlorella, cranberries, elderberries, flax (oil/seeds), garlic, grains (all), macadamia, millet, mung beans, nectarine seeds, oats, peach seeds, pear seeds, plum seeds, raspberries, rye, sesame seeds, sprouts (all), strawberries and wheatgrass BIOTIN (B Complex) – alfalfa sprouts, almonds, bananas, beans, brown rice, chlorella, corn, fruits (all), grains (all), green vegetables (leafy), grapes, nutritional yeast, nuts, okra, peanuts, raisins, seeds (all), soy, spirulina, strawberries, wheatgerm and wheatgrass CHOLINE (B Complex) – avocados, beans, bean sprouts, cabbage, cauliflower, chlorella, corn, fruits (all), grains (all), green beans, green vegetables (leafy), hemp (milk/oil/powder/seeds), lentils, nutritional yeast, nuts, peanuts, peas, seeds (all), soy, spinach, wheat, wheatgerm and wheatgrass FOLIC ACID (B Complex) (destroyed by heat) – alfalfa sprouts, apricots, asparagus, avocados, beans, beet greens, broccoli, buckwheat sprouts, cantaloupe, cauliflower, chlorella, citrus fruits, cucumber, grains (all), grapes, green vegetables (leafy), kelp, oranges, papaya, peas, pecans, plums, prunes, raisins, rye, soy, spinach, spirulina, sprouts (all), sunflower seeds, sweet potato, walnuts, wheatgerm and wheatgrass INOSITOL (B Complex) – alfalfa sprouts, almonds, artichokes, barley, beans, beets, blackberries, Brussels sprouts, cabbage, cantaloupe, chlorella, corn, fruit (all), garlic, grains (all), hemp (milk/oil/powder/seeds), lima beans, nutritional yeast, nuts, oatmeal, oats, onions, oranges, peanuts, peas, raisins, spirulina, sunflower seeds, vegetables (all), wheatgerm and wheatgrass PABA/PARA-AMINOBENZOIC ACID (B Complex) – beans, brown rice, chlorella, grains (all), green vegetables (leafy), molasses (unrefined), mushrooms, nutritional yeast, spinach, wheatbran, wheatgerm and wheatgrass VITAMIN C/ASCORBIC ACID (destroyed by heat) – alfalfa sprouts, apples, asparagus, beets, berries (all), broccoli, cabbage, cacao/chocolate, cantaloupe, cauliflower, celery, cherries, chlorella, citrus fruits, cucumber, garlic, grapefruit, green vegetables (leafy), green peppers, guava, honeydew, kale, kelp, kidney beans, kiwi, kumquats, lemon, lime, lucuma powder, lychee, mango, onions, oranges, papaya, parsley, peas, persimmons, pineapple, potato, radish, raspberries, spinach, spirulina, sprouts (all), strawberries, sweet potato, tomato, watercress, watermelon, wheatgrass and yams (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN D/CALCIFEROL – alfalfa sprouts, avocados, basil, carrots, chlorella, fenugreek (powder/seeds), garlic, green vegetables (leafy), mushrooms (shiitake), papaya, parsley, seeds (all), spirulina, sunflower seeds, SUNLIGHT, sweet potato, watercress and wheatgrass VITAMIN D2/ERGOCALCIFEROL – alfalfa sprouts, chlorella, spirulina, SUNLIGHT, yeast VITAMIN E/TOCOPHEROL – açaí, alfalfa sprouts, almonds, apples, asparagus, avocados, barley, blackberries, broccoli, brown rice, cacao/chocolate, carrots, cherries, chlorella, corn, dandelion greens, dulse, flax (oil/seeds), fruit (all), grains (all), green vegetables (leafy), hemp (milk/oil/powder/seeds), kelp, leeks, nuts, oats, olive oil, oranges, parsley, parsnips, peanuts, quinoa, seeds (all), spinach, spirulina, sprouts (all), strawberries, sunflower seeds, sweet potato, tomato, vegetable oils, wheatgerm and wheatgrass (Genuine cacao/chocolate is naturally vegan. It’s a bean.) VITAMIN F/UNSATURATED FATTY ACIDS (destroyed by heat) – açaí, almonds, avocados, chlorella, fruits (all), garlic, ginger, nuts, olive oil, oranges, parsley, peanuts, pecans, root vegetables, seeds (all), soy, spinach, spirulina, sprouts (all), sunflower seeds, vegetable oil, wheatgerm, wheat and wheatgrass VITAMIN K/PHYLLOQUINONE – alfalfa sprouts, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cayenne pepper, chlorella, corn, ginger, grains (all), green vegetables (leafy), kale, kelp, mushrooms, oats, oatmeal, oats, peas, potato, root vegetables, rye, safflower oil, seaweed, soy, spinach, strawberries, wheatgerm and wheatgrass VITAMIN P/BIOFLAVONOIDS (destroyed by heat) – apricots, blackberries, buckwheat, cherries, chlorella, citrus fruits (inner rind), currants, grapefruit, grapes, juniper berries, lemon, oranges, parsley and plums VITAMIN T (very little known) – alfalfa sprouts, chlorella, plantain, sesame seeds, sesame butter (raw) and some vegetables oils VITAMIN U (very little known) – alfalfa sprouts, cabbage (raw), celery (raw), chlorella and green vegetables (leafy and raw) ALLYL SULFIDES – chives, garlic, leeks and onions ALPHA-CAROTENE – berries (all), broccoli, carrots, chlorella, corn, green vegetables (leafy), oranges, peaches, pumpkin, seaweed and sweet potatoes ALPHA-LIPOIC ACID – broccoli, potatoes and spinach ANTHOCYANINS – black currants, blueberries, cherries, cranberries, raspberries, red cabbage and strawberries ARGININE – apples, apricots, beans, berries (all), cacao/chocolate, coconut, eggplant, grains (all), nuts, pineapple, seeds (all), strawberries, tomato and vegetables (except celery and turnips) (Genuine cacao/chocolate is naturally vegan. It’s a bean.) BETA-SITOSTEROL – açaí, chlorella, fruits (all) and green vegetables (leafy) BIOFLAVONOIDS – apricots, blackberries, black currants, blueberries, buckwheat, cantaloupe, cherries, citrus fruits, citrus skins (inner rind), cranberries, elderberries, gooseberries, grapefruit, huckleberries, lemon, onions, papaya, parsley, peppers, persimmons, plums, prunes, pomegranate, raisins, raspberries, red grapes (with seeds), strawberries, tomato and walnuts BORON – alfalfa sprouts, almonds, apples, beans, cabbage, carrots, dates, filberts, grapes, green vegetables (leafy), hazelnuts, kelp, pears, plums, prunes, raisins, soy and wheat CATECHIN – berries (all), black tea, cacao/chocolate, green tea and rhubarb (Genuine cacao/chocolate is naturally vegan. It’s a bean.) CALCIUM – açaí, alfalfa sprouts, almonds (234 milligrams per 100 gram serving), apricots, avocados, beans, brazil nuts, broccoli, cabbage, carob, carrots, cauliflower, celery, chickpeas (150 milligrams per 100 gram serving), chlorella, coconut, cornmeal, dandelion greens, dulse, figs, filberts, grains (all), green vegetables (leafy), hazelnuts, hemp (milk/oil/powder/seeds), hijiki sea vegetable (1,400 milligrams per 100 gram serving), kelp, lemon, lentils, lettuce, lucuma powder, maca powder, mango, mesquite powder, millet, miso, nuts, oats, onions, oranges, parsley (203 milligrams per 100 gram serving), prunes, raisins, seaweed, sesame seeds (1,160 milligrams per 100 gram serving), soy (226 milligrams per 100 gram serving), spirulina, sprouts (all), sunflower seeds, watercress, wheatgrass, and yams CHLORINE – alfalfa sprouts, avocados, bananas, beets, blackberries, Brussels sprouts, cabbage, carrots, celery, chlorella, coconut, cucumber, dandelion greens, dates, eggplant, figs, kale, kelp, lettuce, mushrooms, oats, onions, peaches, peas, pineapple, radish, spinach, spirulina, sprouts (all), strawberries, sunflower seeds, sweet potato, swiss chard, tomato, watercress, watermelon, wheat and wheatgrass CHLOROPHYLL – blue-green algae, chlorella, spirulina and wheatgrass CHROMIUM – apples, bananas, barley, basil, beans, beets, black pepper, broccoli, cacao/chocolate, carrots, chlorella, corn oil, dulse, garlic, grains (all), grapes, hemp (milk/oil/powder/seeds), kelp, mineral water, mushrooms, nutritional yeast, onions, oranges, raisins, seaweed, spirulina, tomato, walnuts and wheatgrass (Genuine cacao/chocolate is naturally vegan. It’s a bean.) COBALT – alfalfa sprouts, apricots, broccoli, chlorella, dulse, garlic, green vegetables (leafy), kelp, seaweed, spinach, spirulina, wheat, wheatgerm and wheatgrass COENZYME Q10/UBIQUINONE – almonds, grains (all) and spinach COPPER – açaí, alfalfa sprouts, almonds, apricots, avocados, barley, beans, beets, brazil nuts, broccoli, buckwheat, cacao/chocolate, cauliflower, chlorella, filberts, garlic, grapes, green vegetables (leafy), grains (all), hazelnuts, kelp, lentils, millet, mushrooms, nuts, oats, parsley, peas, pecans, plums, pomegranate, prunes, raisins, seaweed, soy, spirulina, sunflower seeds, tomato and walnuts (Genuine cacao/chocolate is naturally vegan. It’s a bean.) CRYPTOXANTHIN – apples, apricots, corn, green peppers, lemon, oranges, papaya, paprika, persimmons and starfruit CURCUMIN – cumin seeds and turmeric CYSTEINE – brazil nuts, soy and whole wheat ELLAGIC ACID – apples, black currants, black walnuts, cherries, cranberries, grapes, pomegranate, raisins, raspberries and strawberries FIBER – cacao/chocolate, chlorella, fruits (all), lucuma powder, lychee, maca powder, mesquite powder and vegetables (all) (Genuine cacao/chocolate is naturally vegan. It’s a bean.) FLAVONOIDS – cacao/chocolate, fruits (all) and vegetables (all) (Genuine cacao/chocolate is naturally vegan. It’s a bean.) FLUORINE (destroyed by heat) – alfalfa sprouts, almonds, avocados, beet greens, black tea, black-eyed peas, Brussels sprouts, cabbage, carrots, cauliflower, chlorella, dandelion greens, dates, endive, garlic, green tea, green vegetables (leafy), kelp, mustard greens, nuts, oats, parsley, rye, seaweed, seeds (all), spinach, tomato, turnip greens, watercress, wheat and wheatgrass FRUCTO-OLIGOSACCHARIDES – artichokes, bananas, barley, garlic, onions and tomato GAMMA-CAROTENE – tomato GAMMA-LINOLENIC ACID – black currant seed oil and borage seed oil GERMANIUM – aloe vera, barley, chlorella, garlic, mushrooms (shiitake) and oats GLUTAMIC ACID – dates and mushrooms (shiitake) GLUTAMINE – oats, parsley and spinach GLUTATHIONE – apples, asparagus, avocados, broccoli, cantaloupe, carrots, cauliflower, garlic, onions, parsley, peaches, potato, spinach, sprouts (all), strawberries, tomato, walnuts, watermelon and winter squash GLYCINE – avocados, oats, wheatgerm and whole wheat HESPERIDIN – berries (all), buckwheat, grapefruit, lemon and oranges HISTIDINE – apples, beans, nuts, papaya, pineapple, seeds (all) and vegetables (except celery, radish and turnip) INDOLES – Brussels sprouts, cabbage, cauliflower, kale, mustard greens and radish IODINE – apples, artichokes, asparagus, beans, beets, blueberries, Brussels sprouts, cabbage, carrots, celery, chives, chlorella, citrus fruit, coconut, dulse, eggplant, garlic, green peppers, kale, kelp, mustard greens, onions, peanuts, pears, pineapple, sea salt, seaweed, sesame seeds, soy, spinach, squash, strawberries, swiss chard, tomato, turnip, watercress, watermelon and wheat IRON (consuming foods rich in VITAMIN C while consuming the following foods will INCREASE iron absorption) – açaí, alfalfa sprouts, almonds, apricots, artichokes, asparagus, bananas, beans, beets, blackberries, blackstrap molasses, bran flakes, cacao/chocolate, carrots, cashews, cherries, chick peas (cooked), chlorella, dandelion greens, dates, dried fruit, dulse, figs, grains (all), grapes, Grape Nuts, green peppers, green vegetables (leafy), hemp (milk/oil/powder/seeds), kelp, lentils, lucuma powder, maca powder, mango, mesquite powder, millet, nutritional yeast, oatmeal, onions, parsley, pecans, persimmons, pinto beans (cooked), pistachio nuts, plums, prunes, pumpkin seeds, raisins, seeds (all), seaweed, shallots, soy, spirulina, sprouts (all), squash, sunflower seeds, swiss chard, walnut, wheatgerm, wheatgrass and yams (Genuine cacao/chocolate is naturally vegan. It’s a bean.) ISOFLAVONES – alfalfa sprouts, berries (all), broccoli, cabbage, carrots and soy ISOLEUCINE – apples, apricots, beans, dates, figs, nuts, peaches, pears, persimmons, rye, seeds (all), strawberries, tomato and vegetables (except celery, lettuce and radish) KAEMPFEROL – asparagus, beets, cauliflower, dill, grapefruit and strawberries LECITHIN – beans, grains (all) and nutritional yeast LEUCINE – apples, apricots, dates, figs, grains (all), nuts, peaches, pears, seeds (all), strawberries, tomato and vegetables (except celery, lettuce and radish) LIGNINS – flax (oil/seeds) LIMONENE – caraway seeds, celery seeds, grapefruit, lemon, oranges and tangerines LITHIUM – dulse, eggplant, green vegetables (leafy), kelp, peppers and tomato LUTEIN – apples, apricots, beets, broccoli, Brussels sprouts, carrots, chlorella, collard greens, corn, cranberries, kale, kiwi, lettuce, mustard greens, orange juice, orange peel, paprika, peaches, peas, potato, pumpkin, raisin, red grapes, red peppers, spinach, spirulina, tomato, turnip greens, winter squash and zucchini LYCOPENE – apricots, carrots, chlorella, grapefruit (pink), green peppers, guava, tomato and watermelon LYSINE – aloe vera, apples, apricots, avocados, bananas, beans, cantaloupe, dates, figs, grains (all), grapefruit, nuts, oranges, papaya, peaches, pears, persimmons, pineapple, seeds (all), strawberries, tomato and vegetables (all) MAGNESIUM – açaí, alfalfa sprouts, apples, apricots, artichokes, avocados, bananas, beans, beets, broccoli, cacao/chocolate, cantaloupe, carrot, cauliflower, celery, chlorella, coconut, corn, dandelion greens, dates, dulse, fenugreek (powder/seeds), figs, garlic, grains (all), grapefruit, grapes, green vegetables (leafy), hemp (milk/oil/powder/seeds), lemon, lentils, mango, mesquite powder, mushrooms, nuts, oranges, paprika, parsley, peaches, pears, peppers, pineapple, plums, prunes, rice (brown/wild), seeds (all), sesame seeds, spirulina, sprouts (all), squash, strawberries, sunflower seeds, sweet potato, tomato, watercress, watermelon, wheat and wheatgrass (Genuine cacao/chocolate is naturally vegan. It’s a bean.) MANGANESE – alfalfa sprouts, apples, apricots, avocados, bananas, beans, beet greens, beets, blackberries, blueberries, broccoli, cacao/chocolate, carrots, celery, chives, chlorella, cucumber, dandelion greens, grains (all), grapefruit, green vegetables (leafy), kelp, legumes, mango, nuts, oats, oranges, parsley, peas, persimmons, pineapple, plums, prunes, seaweed, seeds (all), soy, spirulina, sweet potato, walnuts, watercress, wheatgrass and yams (Genuine cacao/chocolate is naturally vegan. It’s a bean.) METHIONINE – apples, apricots, bananas, brazil nuts, brown rice, Brussels sprouts, cabbage, cantaloupe, cauliflower, chives, dates, figs, garlic, grains (all), lentils, nuts, onions, oranges, papaya, peaches, pears, persimmons, pineapple, sesame seeds, soy, strawberries, sunflower seeds, tomato and watercress METHYL-SULFONYL-METHANE/MSM – aloe vera, pine nuts and rain-watered fruits/vegetables (unwashed) MOLYBDENUM – apricots, beans, cantaloupe, carrots, chlorella, garlic, grapes, green vegetables (leafy), grains (all), legumes, raisins, seaweed, spirulina, strawberries, sunflower seeds and wheatgrass MONOTERENES – basil, broccoli, carrots, citrus fruits, eggplant, parsley, peppermint, tomato and yams OMEGA FATTY ACIDS – açaí, beans, black currant seed oil, blue-green algae, borage seed oil, cabbage, canola oil, flax (oil/seeds), chlorella, corn, green vegetables (leafy), hemp (oil/seed/powder/milk), pine nuts, pumpkin seeds, sesame seeds, soy, sprouts (all), squash, vegetable oils, walnuts and wheat PECTIN – apples, bananas, blueberries, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, figs, grapefruit, lima beans, mustard greens, onions, turnip greens and watercress PHENYLALANINE – almonds, apples, apricots, avocados, bananas, beans, beets, carrots, figs, grains (all), nuts, parsley, peaches, pears, persimmons, pineapple, seeds (all), strawberries, tomato and vegetables (except lettuce and radish) PHOSPHOROUS – açaí, alfalfa sprouts, almonds, apricots, asparagus, bananas, beans, beet greens, broccoli, cabbage, celery, chlorella, coconut, corn, dates, dried fruits, dulse, grains (all), garlic, grains (all), green vegetables (leafy), kale, kelp, lentils, mango, nuts, oats, onions, parsley, peas, pistachio nuts, potato, pumpkin seeds, raisins, rice (brown/wild), seaweed, sesame seeds, seeds (all), spirulina, sprouts (all), swiss chard, watercress, wheatgerm and wheatgrass PHYTOENE/PHYTOFLUENE – tomato POTASSIUM (destroyed by excessive heat) – açaí, almonds, apples, apple cider vinegar (unpasteurized), apricots, avocados, bananas, beans, beet greens, black currants, blueberries, broccoli, cabbage, cantaloupe, carrots, cherries, chlorella, citrus fruits, cucumber, dandelion greens, dates, dulse, figs, garlic, grains (all), grapes, green vegetables (leafy), hemp (milk/oil/powder/seeds), kelp, lentils, lychee, mango, mesquite powder, mung beans, onions, oranges, papaya, peaches, pecans, pistachio nuts, plantain, potato, prunes, pumpkin seeds, raisins, sesame seeds, spirulina, sprouts (all), sunflower seeds, tomato, turnip, watercress, watermelon, wheatgrass, winter squash and yams PROANTHOCYANADINS/ANTHOCYANOSIDES – blackberries, blueberries, citrus fruit seeds, cherries, elderberries, grape seeds and raspberries PROTEIN – beans, broccoli (40%), brown rice, cacao/chocolate, cauliflower (40%), chlorella, fruit (2-3%), grains (all), hemp (milk/oil/powder/seed), lentils, lucuma powder, maca powder, mesquite powder, nuts, seeds (all), soy, vegetables (all) and wheatgrass (Genuine cacao/chocolate is naturally vegan. It’s a bean.) QUERCETIN – apples, blue-green algae, black tea, broccoli, buckwheat, cherries, citrus fruits, garlic, green tea, green vegetables (leafy), onions (yellow/purple) and red grapes RESVERATROL – grape skins and grape leaves RIBONUCLEIC ACID/RNA – asparagus, beets, green vegetables (leafy), lentils, mushrooms, nuts and radish RUTIN – apricots, blackberries, buckwheat, cherries, citrus fruit peels (inner rind) and hawthorn berries SELENIUM – alfalfa sprouts, asparagus, beets, black-eyed peas, broccoli, brown rice, cabbage, carrots, cashews, celery, chlorella, dulse, fenugreek (powder/seeds), garlic, grains (all), kelp, mango, mushrooms, nutritional yeast, nuts, onions, parsley, seaweed, soy, spirulina, sprouts (all), squash, sunflower seeds, tomato, wheatgerm and wheatgrass SILICON – alfalfa sprouts, almonds, apples, apricots, artichokes, asparagus, bananas, barley, beets, carrots, cauliflower, celery, cherries, chlorella, corn, cucumber, dandelion greens, figs, grains (all), grapes, hemp (nuts/oil/powder/seeds), horseradish, kelp, leeks, lettuce, mustard greens, oats, onions, plums, pumpkins, radish, raisins, seeds (all), skins of fruits/vegetables, spinach, spirulina, sprouts (all), strawberries, swiss chard, sunflower seeds, tomato, watermelon, wheatgerm, wheatgrass and wild rice SODIUM – alfalfa sprouts, apples, apricots, asparagus, beets, broccoli, Brussels sprouts, cantaloupe, carrots, cashews, celery, chlorella, coconut, collard greens, dandelion greens, dates, dulse, figs, garlic, grapes, kale, kelp, lentils, mango, millet, okra, olives, onions, parsley, plums, prunes, raisins, red cabbage, sea salt (unrefined), seaweed, sesame seeds, spinach, spirulina, sprouts (all), strawberries, sweet potato, swiss chard, tomato, turnip, watercress, watermelon, wheat and wheatgrass SULFORAPHANE – broccoli, Brussels sprouts, cabbage, cauliflower, kale and turnips SULFUR – alfalfa sprouts, apples, apricots, asparagus, avocados, beans, blue-green algae, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cayenne, celery, chives, chlorella, corn, cucumber, eggplant, figs, garlic, grains (all), green vegetables (leafy), hemp (nuts/oil/powder/seeds), horseradish, kale, kelp, lima beans, nuts, oats, onions, parsnip, peaches, peas, plums, potato, prunes, pumpkin seeds, raspberries, sesame seeds, spinach, spirulina, string beans, swiss chard, tomato, turnip, watercress, wheat, wheatgerm and wheatgrass SUPER-OXIDE DISMUTASE – broccoli, cabbage, green vegetables (leafy), nutritional yeast and wheatgrass THERONINE – apples, apricots, beans, dates, figs, grains (all), nuts, peaches, pears, persimmons, seeds (all), strawberries, tomato and vegetables (except celery and lettuce) TRACE MINERALS – alfalfa sprouts, chlorella, dulse, hemp (milk/oil/powder/seeds), kelp, nori, nuts, sea salt, seaweed, seeds (all), soy, spirulina, sprouts (all) and vegetables (all) TRYPTOPHAN – alfalfa sprouts, avocados, bananas, beans, cacao/chocolate, cashews, chives, dates, durian, figs, grains (all), grapefruit, nuts, oranges, papaya, peaches, pears, persimmons, pineapple, pumpkin seeds, seeds (all), strawberries, sunflower seeds, tomato, sweet potato and vegetables (all) (Genuine cacao/chocolate is naturally vegan. It’s a bean.) TYROSINE – alfalfa sprouts, almonds apples, apricots, asparagus, avocados, bananas, beans, beets, bell peppers, carrots, cherries, cucumber, figs, leeks, lettuce, parsley, pumpkin seeds, sesame seeds, spinach, spirulina, strawberries, sunflower seeds, watercress, watermelon, wheatgerm and whole wheat VALINE – apples, apricots, beans, dates, figs, grains, mushrooms, nuts, peaches, pears, persimmons, seeds, strawberries, tomato and vegetables (except celery and lettuce) VANADIUM – dill, grains, olives, parsley, radish, soy and string beans ZEAXABTHIN – bell peppers, chlorella, corn, grapes, green vegetables (leafy), kiwi, oranges, paprika, raisins, spirulina, winter squash and zucchini ZETA-CAROTENE – tomato ZINC – açaí, alfalfa sprouts, almonds, aloe vera, beans, brazil nuts, cacao/chocolate, cashews, cayenne, chlorella, coconut, corn, dandelion greens, dulse, garlic, grains (all), green vegetables (leafy), hemp (milk/oil/powder/seeds), kelp, macadamia nuts, mesquite powder, mushrooms, nutritional yeast, onions, parsley, peanuts, peanut butter, peas, pecans, pine nuts, poppy seeds, pumpkin seeds, raisins, seaweed, sesame seeds, soy, spinach, spirulina, sunflower seeds, walnuts, wheatgerm and wheatgrass (Genuine cacao/chocolate is naturally vegan. It’s a bean.) Vegans eating Grass? Vegan’s don’t eat grass, it’s that simple. Claiming Diabetes/ Cancer is directly relates to eating plants. Heart Disease: Animal products are the main source of saturated fat and the only source of cholesterol in the diet. Vegans avoid these health threats. Additionally, fiber helps reduce cholesterol levels and animal products contain no fiber. Diabetes: Researchers found 43 percent of people with type 2 diabetes who followed a low-fat vegan diet for 22 weeks reduced their need to take medications to manage their disease compared with 26 percent of those who followed the diet recommended by the American Diabetes Association. Cancer: Ask any dietitian, vegan or not, they will all tell you that the healthiest way to live your life, the easiest to prevent and so far the only cure for any sort of cancer is through a vegan diet. Lierre Keith a completely misinformed, uneducated failed feminist that made a book, ladies and gentlemen anything in this day and age is possible and writing anything that goes in favour of what society wants or already knows will shoot your to fame and will automatically be sourced as factual information. Go Vegan. "If we can say for example, that oxen or horse or camel are valuable only because of their utility to us, are we not using the same logical basis that says for example, people with black skin or people in poorer countries are only valuable because they can be used as cheap labor or workers in an unpaid labor force. There are also assumptions made in the dairy and egg industries that have incredibly sexist under-terms. For example, the reproductive anatomy of cows and chickens belong to us and ours to use as we see fit. The idea that we can keep dairy cows constantly pregnant even to the point of harming their health and greatly truncating their life span because they are property not individuals deserving rights is very similar to the ideas of a sexist world.”
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Superhrana s niskim glikemijskim indeksom Glikemijski indeks nam pokazuje koliko i kako brzo određena namirnica povećava šećer u krvi; saznajte što jesti a što izbjegavati Glikemijski indeks (GI) numerički pokazuje u kojoj mjeri neka namirnica povećava razinu šećera u krvi. Hrana koja posjeduje nisku vrijednost glikemijskog indeksa uzrokuje mali porast glukoze u krvi, a hrana s visokim GI uzrokuje brz i velik porast razine glukoze u krvi. Visoki GI na skali se nalazi između vrijednosti 70 i 100, a uključuje namirnice poput pire krumpira, kuhane riže, bijelog kruha, meda, cornflakesa, cole i pive. Srednji GI na skali se nalazi između vrijednosti 55 i 77, odnosno u slanim krumpirima, bananama, šećeru i nezašećerenim voćnim sokovima. S druge strane, niski GI (ispod 55) imaju mlijeko, jogurt, voće, integralna tjestenina, grašak, grah, lješnjaci i povrće. Hrana s nižim GI odličan je saveznik svakoj dijeti i pomaže u mršavljenju. Nutricionistkinja Michele Kingston savjetuje koju hranu s visokim GI isključiti, a koju s niskim glikemijskim indeksom uključiti u našu svakodnevnu prehranu. Što jesti? Umjesto banane, odaberite jagode. Umjesto bijelog kruha, odaberite crni kruh, od brašna cijelih zrna. Umjesto cornflakesa, odaberite zobenu kašu. Umjesto običnog krumpira, odaberite slatki krumpir. Umjesto tjestenine s umakom od rajčice, odaberite komad mesa i salatu. Hrana s niskim GI: avokado, bučine sjemenke, celer, češnjak, đumbir, grah (crveni), grašak, indijski oraščić, integralna riža, integralni kruh, jabuke, jagode, kakao (bez šećera), kikiriki, krastavac, kruške, leće, limun, luk, lješnjak, masline, mrkve, naranča, nektarine, osušene rajčice, patlidžan, pesto, rotkvice, senf, slanutak, smokva (svježa), sojino mlijeko, sok od rajčice, suncokretovo sjeme, šampinjoni, šipak/nar (svjež), šljive, špinat, tofu, trešnje