SoulVeggie

Article: Dr T. Colin Campbell: "Low-fat Diets are Grossly Misrepresented"

It's great to see Dr. Campbell write a more mainstream and less technical article about the incredible benefits of a no added fat vegan diet.  Less enjoyable are the many ignorant comment flames from people who blindly think moderation works (it doesn't, ask Dr. McDougall or Dr. Esselstyn), and of course, then there are those who believe eating dead animals is good for you.

Here are some excerpts that I particularly like:

"...More serious, however, is the effect that this mythology has had on suppressing information on the extraordinary health value of diets that are truly low in fat (10-12 percent). I am referring to a whole foods, plant-based diet that avoids added fat and processed and animal-based foods. This diet contains about 10-12 percent fat, sometimes pejoratively referred to as "extremely low fat". Call it what you will, but this diet (also low in total protein, about 8-10 percent) produces, by comparison, "extremely low" incidences of sickness and disease. In fact, it now has been shown not just to prevent these illnesses but to treat them. Importantly, this dietary lifestyle cannot be dismissed by the mythological argument that so-called low fat diets have been proven to be questionable..."

"...It is time that we seriously consider the health benefits of a whole food, plant based diet, which is naturally low in total fat, animal-based protein, and refined carbohydrates but rich in antioxidants and complex carbohydrates. The health benefits that are now being reported for this dietary lifestyle are unmatched in scope and magnitude of effect. It is time to discard the gibberish about low fat diets being responsible for the obesity epidemic. This demonizing of low fat diets does not apply to whole food plant-based diets, even lower in fat, because this dietary lifestyle really works. Just try it, but stay with it long enough to allow your body to overcome your taste preferences for fat that arise from its addictive nature."

As the guy in charge of the largest study on diet in history, "The China Study," he's not someone that vegans who consume added oil should summarily dismiss.  Add his view to the two guys who've reversed heart disease with a no-added fat vegan diet (Esselstyn, Ornish), Barnard (reversed Type II Diabetes), and McDougall's work, and it's amazing to me that many veg'ns just don't get it.  Do you really think you know more than these guys?

Anyway, oil is not a real food, it damages your endothelium immediately, and you're better off losing your taste addiction to fat (as well as sugar and salt).  Maybe Chef "fat is flavor" Tal and other "celebrated vegan chefs" that everyone is crowing about should pay attention. It's not compassionate or humane to provide such unhealthy vegan meals and claim they are "good for you."  Heart disease, among other disorders invited by added fat, isn't pretty... or inevitable.

You can read the full article here.  Nice work, Doc!

Video Review: "Chow Down," Heart Disease, & Blockage Bob

"Chow Down" is the story of three people, who when faced with heart disease, decide to follow Dr. Esselstyn's advice and follow a no-added fat vegan diet.  Uplifting, with insightful commentaries from Dr. Esselstyn and Dr. T. Colin Campbell (among other experts), this DVD also includes some clever explanatory animations. 

"...CHOW DOWN exposes the three factors that fatally impact our country’s health: the medical community’s allegiance to the status quo, the government’s allegiance to the food industry, and Americans’ allegiance to cheap, convenient food." [from the "Chow Down" website with a trailer]

Emotionally and intellectually convincing, with a lot of disturbing statistics, the authors and producers of "Chow Down" should be praised for taking on a hard topic and pulling few punches.  The medical establishment has been inept in ignoring the solution to what they have not been able to do:  reverse heart disease via a no-added fat vegan diet, as Drs. Ornish and Esselstyn have proven through, collectively, 40+ years of peer-reviewed research.

The problem is a serious one:

"Estimates for the year 2006 are that 81,100,000 people in the United States have one or more forms of cardiovascular disease (CVD)"  [Source:  American Heart Association]

Here's a fun embedded animation from the DVD (also available at the website here) on "Blockage Bill" and what really causes most strokes, dispelling a common myth.

It's also worth noting that Dr. Esselstyn believes that it is added [not a real food anyway] oil or fat, that fuels development of these smaller plaques and the potentially devastating consequences:

"...Every forkful [or spoonful] of fat [or oil], he [Esselstyn] says, causes an immediate biochemical assault on the endothelium, the lining of the arteries. White blood cells collect there, gobbling up bad cholesterol and creating fatty deposits over time. For many people, especially those who smoke or have other risk factors, accumulation of plaque is a time bomb for a coronary event..." [Excerpt Source]

Everyone needs to be aware of the truth, not only why we are dying in epidemic numbers by various degenerative diseases, but how we can prevent, stop, and reverse that process. This fine DVD is a very big step forward in getting the word out.  Kudos to "Peanut Butter Productions" for all their hard work.  Lives will be saved by your efforts, and you have every right to be proud.

Vegan Cupcakes to Die From

"Meatless Mondays" is a great concept, but it's really disappointing to see a recipe promoted for this event that is just plain awful, and the young female chef is promoted as having done something really good (e.g., mainstream recognition).  But, I did the math.  It ain't pretty.  Here's the link to the recipe:

http://meatoutmondays.org/emails/10-09-27.htm

Okay, 5 cups of sugar is 3870 calories and around 1000 grams of sugar.  1 cup of coconut is 552 calories and 57 gms of fat.  1/2 cup of vegetable oil is 900 claories and 100 grams of PURE fat.  1/2 cup of coconut oil is 900 calories, 100 grams of fat, 94% of that SATURATED fat.

Strawberries, refined flour, chocolote, and immense amount of sugar and pure fat.  What does that work out per serving?

FAT:  over 20 grams  (Esselstyn/Ornish daily recommendation, 14 to 24, Feds, 30 grams)

SUGAR:  over 80 grams per serving.  (American Heart Association recommendation for adult woman PER DAY, is around 24 grams of sugar)

CALORIES:  around 500.  A third to a fourth of what most people need PER DAY.

Is this recipe really worth promoting as vegan?  It has an entire day's worth of fat per serving, a ton of saturated fat, and over three times the recommended sugar per day for a woman, somewhere around twice for a full grown adult man.  PER SERVING.  By conservative American Heart Association recommendations, it's bad for your heart on TWO counts:  sugar and fat.  By those who've reversed heart disease through diet, it's even worse.

IMHO, FARM should be embarassed to promote this recipe at all.  Just because it's vegan, doesn't mean it's healthy.  This is the kind of fat and sugar-ladden quasi-food products that are killing people on a massive scale in this country.  Doesn't matter that it's vegan.  It's toxic. Nutritionally a waste of time and it caters to fat/sugar taste addictions.

Furthermore, it's a travesty to the tasty, antioxident rich strawberries.  Do they really need to wrapped in fat, flour, and sugar to be savored?

Chef Chloe, just like "fat is flavor Chef Tal" deserves no praise for creating and promoting such intrinsically unhealthy food mixtures under the "but it's vegan" conceptual umbrella.  This is, well, crap.  You may save an animal, but you will certainly contribute to the higher probability of killing a human prematurely from any number of chronic disorders.

Apparently, FARM doesn't care.  In their zeal to protect the animals, they seem to have forgotten that, SURPRISE! humans are animal, too.  And recipes like those of Chloe and Tal are deadly... to human animals.  These Chefs should be admonished for promoting such unhealthy food mixtures instead of using their celebrity status to spread the word about truly health low-fat vegan meals.

We're sometimes like people who've just had a breakup and are so excited that anyone would be interested in us that we lower our standards and will go out with anyone who is even close to the former.  We get so excited that "a young pretty vegan chef is getting recognized on cable" that we forget, it's not just "vegan."  It's what's healthy vegan that matters.  We don't need to be that desperate.  Over 500,000 people die from heart disease each year in this country, and the research of Esselstyn and Ornish clearly shows it's the added fat that is a primary cause.

Sugar, non-food fat, flour, and a handful of strawberries, just isn't all that impressive as a recipe. I admire FARM's goals to promote vegan food, but let's get real and promote healthy vegan food.  It's not the 60s.  We know how to reverse Type II diabetes and heart disease:  no-added fat vegan food.  Promoting anything else in the vegan realm is hypocrisy... or ignorance.

Video Clip: Colbert vs. PETA vs. Joe Biden

This was a quick and witty bit by Stephen Colbert regarding PETA's concern about Joe Biden giving US soldiers hot dogs.  Satirical in nature, it actually supports PETA if you, well, "read between the lines."

Update: "Milk in 2009 Contained Less Pus Than 2008 Milk"

It was realizing the amount of pus cells allowed in milk (concentrated in cheese) that was the foundation of my vegan tipping point.  Once again, Robert Cohen has written about this issue in current context.  Here's his latest post, with a link to the full post here.  Vegetarians who consume dairy products may ignore the animal cruelty and environmental issues, but the health issue herein is somewhat inarguable.  You WILL be consuming cow pus cells if you drink milk or eat cheese.  That's a fact.  Thank you, Robert.

"Milk in 2009 Contained Less Pus Than 2008 Milk

The United States Department of Agriculture (USDA) has recently released the dairy industry's latest national pus figures. This has got to be great news for those milk drinkers who recoil at the mention of pus in milk.

In 2008, the average liter of milk sold in America contained 247 million pus cells.

In 2009, the average liter of milk sold in America contained only 227 million pus cells.

Rejoice!

Since there are 33.8 ounces of milk in one liter, the average ounce contains just 7,307,692 pus cells. That translates into 87,692,397 pus cells in an average 12-ounce glass of milk. Yummm.

Ten pounds of milk are required to produce one pound of hard cheese. Twelve pounds of milk are required to manufacture one pound of ice cream. Pus can be rather tasty when either sugar or various bacterial cultures are added to fermenting milk. As for the number of pus cells in cheese or ice cream treats, you do the math. I've got to go take a vomit break....

Milk clearly has become less disgusting. Please wake me when the pus cell count gets to zero.

Question for milk drinkers: If you were told that your next glass of ice cold pure white milk contains 88 disgusting pus cells, would you go ahead and drink it anyway? The truth is that the actual amount of pus in that glass is one-million times greater! Bon appetit!"

Book Review & Recipe: "Vegan on the Cheap"

The "octomom" of vegan cookbook writing has totally demolished the myth of vegan food being more expensive than conventional alternatives with an amazing new cookbook, "Vegan on the Cheap," that really is, as claimed on the back cover, "The ultimate vegan budget cookbook --- easy recipes for delicious food that costs no more than $2 per serving [note a considerable number of them are are around 50 cents per serving]!"  150 recipes...wow.  Take that morning news and cable cooking shows, who beam with pride of four servings of really lousy food for a total of $10 to $30.

In this latest masterpiece of creativity (she just keeps getting better and better), Robin Robertson isn't resting on her laurels just putting out recipes.  Nope, she provides a wealth of ideas and suggestions, on everything from saving money and time, stocking your kitchen, shopping and preparation tips, making your own convenience foods (plus meat analogs), and even breaks down many store-bought products in a cost comparison chart. 

This isn't to minimize the high value of her recipes.  Even the seasoned vegan cook will learn some new strategies from this book.  Envision a rich "Great Northern Apple Cake" using Northern Beans (< $.50 per serving), put your money down on a "Pepperoni-Mushroom Pizza" (< $1.00 per serving, AND with a "Great Stick Pepperoni" recipe), then invest in the "Tropic of Tempeh" (< $2.00 per serving), and finally, check out the CASHew flow of "Blushing Alfredo Fettuccine" (<$1.50 per serving).

One can't add it up any other way, and there's no accounting for missing this great addition to vegan cuisine.  With "Vegan on the Cheap," Robin has provided a one-stop shopping experience of resources (offline and online), methods, basics, the stats, and the recipes for anyone wishing to maximize the use of their time and money.  However, she isn't a miser (!) and occasionally offers ideas for "splurging" once in awhile, eating at restaurants, and comprehensively noting what you shouldn't "skimp on."

Too often the phrase "on the cheap" is misinterpreted with negative connotations, when in fact, the actual definition is "at minimum expense."  Given the current state of our economy, this book's solid approach to inexpensive vegan food is not only a blessing to those who are on hard times, but also for the animals, your health, and our environment.  A truly innovative guide that desires a place in your cookbook portfolio.

CHEAPAMOLE
(makes about 3 cups, < 50 cents per serving)

"...As a bonus to being cheaper than regular guacamole, this version also contains less fat and more protein. ."

2 garlic cloves, minced
1 1/2 cups frozen peas, thawed
1 cup cooked or canned white beans, drained and rinsed
1 (4-ounce) can diced green chiles, drained
2 tablespoons fresh lime juice
1 teaspoon olive oil
1 teaspoon ground cumin
2 tablespoons minced red onion
2 tablespoons chopped fresh cilantro
Salt and black pepper

1. In a food processor or blender, combine the garlic, peas, beans, and chilesand blend until smooth.

2. Add the lime juice, oil, and cumin and blend until well combined. Use a rubber spatula to scrape the mixture into a medium bowl. Stir in the onion and cilantro. Season with salt and pepper to taste.

3. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

This tastes best if used on the same day that it is made. Use it as a dip for chips or cut vegetables or any way you would use regular guacamole.

[Note: this recipe is © 2010, by Robin Robertson.

[Visit Robin's blog & website for more recipes, info, and purchasing her books (disclaimer: I designed Robin's global vegan kitchen website):
http://veganplanet.blogspot.com/
http://www.globalvegankitchen.com/

Video Clip: Stephen Colbert Interviews President of the American Meat Institute

Just unbeliveably hilarious and spot on.  He really nails the Pres. on several topics and it's a true joy to watch.

FYI, Mark

Video "Mockumentary:" The Majestic Plastic Bag

A four minute stunning parody of a BBC nature film: the plastic bag as a successful organism, accompanied by serious "English-accented" voice, describing it's life cycle.  The video is for a really important activist cause in California, and it's points are made in a very sly and clever fashion.  Enjoy!

Video Clip: "Pork or Parents?" (Daily Show)

A very funny, yet telling, video clip about a muslim woman wanting to adopt some children but who is rejected because she won't allow pork, "the most anthropormorphic of meats," in her home.  Four minutes of clever writing/editing:

Pork or Parents

Great Interview with Rip Esselstyn (re: Daiya Cheese, too)

Excerpt:

"Roseann: What about Daiya? Have you had it?

Rip: I have, I’ve definitely tried it. If I’m not mistaken, it’s 70% fat; it’s loaded with canola oil. And I don’t know about you, but I’ve gotten to the point where I’ve not been eating cheese for so long that even though it’s not dairy per se, to me it tastes just like cheese, and I find it revolting.

Roseann: I have to say, when it first came out, I was addicted. I was eating so much of it, I think I just bottomed out. It was definitely nice to have a meltable “cheese” again, but it does feel almost as heavy and clogging as actual cheese.

Rip: Exactly."

[Note:  full interview from above here, and know that Daiya has more fat grams than whole milk mozzerella, here. Mad Cowboy Interview with Rip, Mad Cowboy Interview with his father).