Nobody likes wasting food. But nearly all of us do it. A lot. And this isn’t just about a few spears of broccoli left on your plate after supper. Food waste is a massive problem that threatens our climate, our air and water and soil, and our ability to grow enough food to feed humanity for future generations. And the good news? There’s a lot you can do about it.
Continued here: Wasting Food: Steps You Can Take To Stop Food Waste
Here’s an excellent practical step you can take in the greater Little Rock area: http://www.theurbanfoodloop.com/
Commentary by Brian Shilhavy
Editor, Health Impact News
The one thing I love about math are its absolute values to show truth, as opposed to science which really cannot prove anything. See:
This is one of the best commentaries and analysis on the current Plandemic I have heard so far. This is my first exposure to Larken Rose, but he has a great way of communicating logic and good sense into the phony response by the media and their fear mongering that is over COVID-19 that is very refreshing!
FOCUS and FEAR (Covid-19)
If others can control your FOCUS and AWARENESS, then they can control your perceptions, fears and behaviors.
Larken Rose. June 5, 2020 broadcast.
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Joel Fuhrman M.D., a board-certified family physician who specializes in preventing and reversing disease through nutritional and natural methods, and #1 New York Times bestselling author of Eat to Live, Super Immunity and The End of Diabetes, delivers a powerful paradigm-shifting lecture showing us how and why we never need to diet again.
You will understand the key principles of the science of health, nutrition and weight loss. It will give you a simple and effective strategy to achieve—and maintain—an optimal weight without dieting for the rest of your life. This new approach will free you forever from a merry-go-round of diets and endless, tedious discussions about dieting strategies. This is the end of dieting.”
Dr. Fuhrman’s website
Vegans are regularly advised to mind their levels of vitamin B12, but vegetarians and even meat eaters often come up short on this important nutrient, which helps keep nerves and blood cells healthy. In this informative Q&A—and in the video below—Dr. Sofia Pineda Ochoa goes deep on where vitamin B12 comes from, why we need it, and how to ensure we’re getting enough.
What is vitamin B12, and why do we need it?
Vitamin B12 is a water-soluble vitamin that is important for the maintenance of the nervous system and in the formation of red blood cells.
Continued here: Vitamin B12: All Your Questions Answered | Forks Over Knives
Sushi is easy to make at home, and it’s a super-healthy option for snacks and meals. Plus, you can get creative and max out on your favorite plant-based fillings. Here’s how to make and roll your own vegan sushi.
Select and Season the Grains
No, you don’t need specialty rice to make sushi. Any short-grain rice type will work, as will other small whole grains such as quinoa, millet, barley, and bulgur.
MASTER PLANT-BASED COOKING WITH FORKSChoose one of our two fun, flexible at-home cooking courses. Courses begin June 16.
The real secret to tasty sushi rice and grains is the seasoning. This master recipe provides that perfect balance of sour and sweetness with a touch of salt—the flavor profile that gives the grains their “sushiness.” Be sure to use the optional arrowroot powder or cornstarch with non-rice grains, as it will help them stick together.
Master Recipe: Sushi Rice (or Other Grains)
- 2 tablespoons brown rice vinegar or distilled white vinegar
- 1 tablespoon maple syrup
- 1½ teaspoons arrowroot powder or cornstarch, optional
- ¼ teaspoon salt, optional
- 2 cups hot cooked brown rice or other whole grains
Stir the vinegar, maple syrup, arrowroot (if using), and salt into 2 cups of hot (just-cooked) grains. Cover, and let stand 15 minutes so the grains absorb the flavors. Cool until easy to handle, then use to make sushi.
Continued here: How to Make Veggie Sushi
Understanding that the powerful urges we have to eat food that is not good for us (fat, sugar, meat, cheese) come from strong evolutionary forces that were hardwired into our bodies millions of years ago helps us make sense of why we are drawn to these foods today.
We evolved in an environment of scarcity and our bodies were designed primarily to SURVIVE UNTIL REPRODUCTION in a variety of challenging environments. But one environment in which our bodies appear to have no ability to adapt is an environment of continual dietary excess with ready and cheap access to high calorie, nutrient-poor food on a continual basis.
Here are a couple of short videos that explain this phenomenon very well:
Addictive foods-Dr. Neal Barnard, sugar, cheese, dairy
https://youtu.be/EgPbjxtJkoM 14 min. 55 sec.
Dr. Doug Lisle, supranormal stimuli (I love Dr. Lisle’s dry wit)
https://www.youtube.com/watch?v=jX2btaDOBK8 14 min, 56 seconds.
Aaaand, here’s my favorite pickled red onion recipe:
A small amount of sugar used as flavoring (as this recipe does) is generally acceptable on a WFPBD for non-diabetics. Likewise with salt used in moderation.
Hope y’all have a good week.