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Here’s Why The Culinary Institute Of America Wants Restaurants To Serve Less Meat

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Consumers have become increasingly more health conscious and ingredient-savvy in recent years. No longer satisfied with simply “apple” or “bread,” we want to know how and where that apple was produced and what chemicals and preservatives were put into that bread; we want to know whether our food was sprayed with pesticides and how nutritious it is for us.

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But this shift in consumer attitudes represents more than just a health movement. Food has become a question of ethics for many people, too. It isn’t as though an increasing number of people has decided they dislike the taste of meat. Rather, they cannot condone supporting an industry which relies on the torture and confinement of animals in order to sustain itself. Factory farming is a modern day horror, and the more we learn about it, the harder it becomes to ignore.

There are also environmental issues to consider. Meat has a far greater water footprint than grains, vegetables, or beans, as it takes more than 2,400 gallons of water to produce just 1 pound of meat, according to PETA. And animals raised for meat consume vast amounts of food — food that we ourselves could be eating, and then some — for which enormous swaths of land must be farmed. The world’s cattle alone consume a quantity of food equal to the caloric needs of 8.7 billion people — more than the entire human population on Earth.

And while the vegetarian movement continues to gain momentum as education and awareness about these moral and ecological implications increases, the healthier dining guest isn’t solely seeking more plant-based menu options because they don’t eat meat. As we are slowly discovering, plant-based food tastes incredible, and leaves enormous room for creativity.

Menus of Change

Not wanting to be behind in the times, the Culinary Institute of America and the Harvard T.H. Chan School of Public Health are on a mission to redefine what a complete meal looks like in restaurants by shifting the focus away from meat proteins and onto plant-based ones instead. They are encouraging the restaurant industry to do a “protein flip” and offer less animal meat in meals.

“It came about in response to a clear need among foodservice leaders for an integrated, comprehensive, evidence-based set of guidelines for addressing the most pressing health and environmental concerns through business strategies that will keep their culinary operations thriving for decades to come,” said Sophie Egan, director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America.

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The Program  

The CIA and Harvard’s “Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices” aims to promote health and sustainability in the foodservice industry. Three of the program’s initiatives, listed below, involve using plant-proteins. From their website:

  •  Leverage globally inspired, plant-based culinary strategies. Scientific research suggests that the most effective way to help diners make healthy, sustainable food choices is to shift our collective diets to mostly plant-based foods. Growing plants for food generally has less of a negative impact on the environment than raising livestock, as livestock have to eat lots of plants to produce a smaller amount of food. In fact, no other single decision in the professional kitchen—or in the boardrooms of foodservice companies—can compare in terms of the benefits of advancing global environmental sustainability. From the well- researched Mediterranean diet to the cuisines of Asia and Latin America, traditional food cultures offer a myriad of flavor strategies to support innovation around healthy, delicious, even craveable cooking that rebalances ratios between foods from animal and plant sources.

The CIA recommends nuts and legumes as alternative sources of protein.

  • Move nuts and legumes to the center of the plate. Nuts and legumes are full of flavor, contain plant protein, and are associated with increased satiety. Nuts contain beneficial fats, while legume crops contain fiber and slowly metabolized carbohydrates. Legumes also are renowned for helping to replace nitrogen in the soil and produce impressive quantities of protein per acre. Nuts (including nut butters, flours, and milks) and legumes (including soy foods and legume flours) are an excellent replacement for animal protein. They also are a marketable way to serve and leverage smaller amounts of meat and animal proteins.
  • Serve less red meat, less often. Red meat— beef, pork, and lamb—can be enjoyed occasionally and in small amounts. Current guidance from nutrition research recommends consuming a maximum of two 3-ounce servings per week. Chefs and menu developers can rethink how meat is used by featuring it in smaller, supporting roles to healthier plant-based choices, and experimenting with meat as a condiment. From at least some environmental perspectives (e.g., GHGE, feed efficiency ratio), pork is the better choice among red meats (though not distinguishable from a nutritional perspective). Saturated fat is one health concern associated with red-meat consumption, but it’s not the only issue. Chefs should strive to limit bacon and other processed and cured meats, which are associated with even higher incidence of chronic disease than unprocessed red meats. Many diners choose to splurge on red meat when they eat out, and there will always be an appropriate place for meat-centered dishes. But chefs can help to shift eating patterns by building a sense of theater and value in menu concepts that don’t rely so heavily on a starring role for animal protein. For example, they might offer delicious meat/vegetable and meat/legume blends, or smaller tasting portions of red meat as part of vegetable-rich, small-plate formats.

It’s important to note that the CIA is not saying restaurants need to remove meat from their menus, but rather that it should function as more of a condiment than the main focus of most dishes.

They also admit that because many restaurant-goers view both dining out and eating red meat as a treat, they want red meat to be the focus of their meal, in order to get their money’s worth and make the most of the special occasion. But Menus of Change asks restaurants to start shifting this paradigm, luring diners away from the traditional large hunks of meat and towards dishes that offer a blend of either meat/vegetable or meat/legume.

This isn’t about demonizing meat, particularly if it has been ethically and sustainably produced, and it’s not about convincing consumers to choose healthy foods even when they want to treat themselves. It’s about changing how we define a meal: “Menus of Change discourages foodservice leaders from hitting diners over the head with messages about a food’s health benefits. Instead, we always lead with flavor. In fact, that is one of the 24 Principles of Healthy, Sustainable Menus: ‘Lead with menu messaging around flavor.’ Because if it doesn’t taste delicious, the rest won’t matter. Research shows that taste trumps just about everything. So the healthier, more sustainable options can’t merely taste pretty good; they have to be so delicious they’re craveable. They’ve got to make diners want to come back to your restaurant time and again,” said Egan.

Giving Restaurants Alternative Protein Recommendations

In addition to these guidelines, Menus of Change has released Protein Plays, an 8-page toolkit that outlines less-meat focused protein solutions and an infographic called The Protein Flip.

“The Protein Flip showcases some of the ways that chefs around the country are offering creative plant-forward dishes, from cauliflower steak at restaurants like Chalk Point Kitchen (of chef Rebecca Weitzman, a CIA graduate) to a broccoli dog and other center-of-the-plate celebrations of vegetables at Dirt Candy (of chef Amanda Cohen). For plant-based proteins specifically, one of the many ways we are seeing chefs use them to achieve fantastic flavor is with blended burgers, like  juicy patties made from combinations such as peanut, mushroom, and farro, or lentil, barley, and black bean, just to name a few,” said Egan.

Source: 

http://www.foodabletv.com/blog/2016/7/10/why-the-culinary-institute-of-america-wants-restaurants-to-serve-more-plant-based-proteins

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Alternative News

America’s Largest Milk Producer Files For Bankruptcy – Cow’s Milk Is Inhumane & Unhealthy

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Image by Erich Westendarp from Pixabay

In Brief

  • The Facts:

    Dean foods, the largest milk producer in the United States has filed for bankruptcy.

  • Reflect On:

    Independent media and activists around the world do have the ability to make change, and this is one of many examples. The world is waking up, even in the face of massive censorship of information. We are more powerful than we know.

Dean Foods, the largest milk company in the United States has recently filed for bankruptcy. The reason? Because Americans, and people all of the world for that matter, are not drinking as much cow’s milk as they used to. Brands that seem to be growing and having success are the ones who are now offering dairy free options.  Oat milk, for example, saw U.S. sales rise 636% to more than $52 million over the past year, according to Nielsen data. Sales of cow’s milk dropped 2.4% in that same time frame.

Chief Executive Officer, Eric Beringause stated: “We continue to be impacted by a challenging operating environment marked by continuing declines in consumer milk consumption.” He’s right, the demand for cow’s milk has dropped nearly 50 percent since 1975.

So, why are people doing this? Well, it’s happening for a number of reasons. First of all, the industry is full of animal cruelty. Cow’s are forcefully impregnated so they can produce milk, and their babies are taken from them for beef so the milk can be drained from the cow so humans can drink it. This causes tremendous heartache. Cows are living in poor conditions where they constantly suffer both emotionally and physically. Furthermore, they can often be abused by workers, but the conditions they live in on factory farms is already seen as abusive to many.

Not only are we starting to become aware that our milk-drinking habit is one of the most cruel industries that exists on Earth,  we are realizing waking up to the fact that 80 percent of the Amazon rainforest destruction is the result of grazing animals for meat and dairy production. It’s one of the main sources of environmental degradation and pollution on our planet. It is destroying our Earth, and the waste is polluting our environment and waterways at an alarming rate. 90 percent of soy used, which is also creating massive amounts of deforestation, is used for animal feed, not humans. So, animal product consumption is clearly the biggest factor when it comes to deforestation and environmental degradation, yet there doesn’t seem to be enough emphasis put on it like there is for C02. Why?

When it comes to the health aspects, I remember being in shock when I came to the realization that we were the only animal on the planet who drank the milk of another animal. Furthermore, we are the only species on the planet that drinks milk after weaning.

There are multiple studies showing that drinking milk from a cow leads to an increased mortality rate and actually makes bones more prone to fracturing, not less. One example would be this giant study from researchers at Uppsala University in Sweden. How ironic is this given the fact that milk has always been marketed to humans as necessary from strong bone health?  Calcium is available in high quantities in a number of planet, how come we weren’t marketed with that?

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One thing milk protein does is trigger metabolic acidosis. This happens when the body produces too much acid and becomes very acidic, which can be caused by multiple things, including the absorption of casein found in animal protein. Casein makes up almost 90 percent of the protein in a cow’s milk. When the body experiences this type of acidosis, it actually forces the body to compensate by leaching calcium from the bones to help neutralize the increased acidity. This became known to me through the work of Dr. Colin Campbell, an American biochemist who specializes in the effect of nutrition on long term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. Scholars like Campbell are vital to the world, because they are among the few who actually examine and study nutrition and health, something that our modern day medical industry completely ignores. You can watch a video of him explaining, here.

Dr. Campbell also discovered that animal protein (casein) can accelerate and “turn on” cancer, while plant based protein has the opposite effect. You can read more about that and which him explain in this article.

If we look at all other animals who don’t consume the milk of another animal or after weaning, it is because they do not have the enzymes to break down the sugar found in milk. We are no different, and this explains why in some ethnic populations around the world, lactose intolerance is present in 90 percent of the population. A staggering 70 percent of the world’s population has some degree of lactose intolerance.

Humans actually never had this enzyme, and to digest the sugar in cow’s milk, we had to develop the LTC gene, which was acquired by mutation. This is the lactase gene, which allows us to process lactose as adults. Clearly, we are not doing what is natural and in accordance with our bodies. I first came across this information from Katherine S. Pollard, a PhD at the University of California, San Francisco, in this lecture.

That being said, some people might have evolved and developed on cows milk just fine, which is why this information may not apply to everybody but overall, it definitely appears we are doing something unnatural.

More doctors are waking up, The Physicians Committee for Responsible Medicine (PCRM) recently submitted a citizen petition with the Food and Drug Administration (FDA) to change labeling on cheese to include a cancer warning.

The petition states:

High-fat dairy products, such as cheese, are associated with an increased risk for breast cancer. Components in dairy such as insulin-like growth factor (IGF-1) and other growth hormones may be among the reasons for the increased risk for cancer.

To ensure that Americans understand the potential significant risks, and resulting long-term costs, of consuming dairy cheese products, the FDA should ensure that the notice above is prominently placed on product packaging and labeling for all dairy cheese products.

The list goes on and on, what’s presented in this article is simply a tidbit with regards to why big milk is going out of business. People are waking up.

When it comes to health and cruelty, it’s not just dairy, it’s also meat-eating as well. It’s very in-humane, not all that healthy, and is also destroying our planet.

You can read this article for more information about that: Another Study Suggests That Human Beings Are Not Designed To Eat Meat

The Takeaway

It’s great to see the dairy industry forcing to transition, although there is still a long way to go, it’s quite clear through the efforts of various forms of activism around the world that more people are becoming more empathetic, compassionate, and caring about our treatment of animals and the planet. These are qualities our world certainly needs more of. In conjunction with  the massive amount of animal cruelty that’s being exposed, awareness with regards to the health and environmental consequences of consuming dairy are also skyrocketing.

We are more powerful than we know, and at any time, if we come together, we can change the game big time.

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Alternative News

Thousands Gather To Mark The 33rd Anniversary of the National Childhood Vaccine Injury Act

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Government’s gift to Pharma of liability-free vaccines puts children’s health at risk states Children’s Health Defense (CHD) Chairman, Robert F. Kennedy, Jr.

Washington, DC – Thousands of advocates for children’s health will gather Thursday at the Vaccine Injury Epidemic (VIE) Event on the National Mall to mark the 33rd anniversary of National Childhood Vaccine Injury Act (NCVIA). The rally on Nov. 14th will spotlight the devastating impact NCVIA has had upon the state of children’s health. While children continue to be injured by vaccines daily, vaccine makers cannot be held accountable, thereby eliminating incentive for vaccine safety.

In his remarks, RFK, Jr. will address the ramifications of NCVIA and honor those whose lives have been impacted by vaccine injury and death. “It’s time to call out Congress, the CDC, and drug companies for allowing industry profits to trump children’s health,” said Kennedy. “There is no crisis more urgent than the epidemics of chronic health conditions among our nation’s children.”

Following NCVIA’s passage creating the National Vaccine Injury Compensation Program (NVICP), the childhood vaccine market sparked a gold rush for Pharma as more vaccines for routine childhood illnesses were developed. Coterminous with the burgeoning vaccine schedule, chronic health conditions in children rose from 12% to 54%. As vaccine industry profits grew to $50 billion annually, so did diagnoses of asthmaautismADHDallergiesanxietydepressiondiabetesobsessive-compulsive disorder and auto-immune diseases.  Here are the facts:

  • An HHS-funded study found only 1% of vaccine injuries are reported.
  • Despite NVICP’s high burden of proof and two out of three claims dismissed, over $4.2 billion has been paid for claims of vaccine injury or death.
  • The vaccine-injured find NVICP to be a years-long, litigious program with no jury, discovery and precedent. While medical bills mount, the injured are up against DOJ lawyers and HHS “Special Masters” that act as judges.
  • The Department of Justice and the NVICP are accused of fraud and obstruction of justice in the Autism Omnibus Proceeding.
  • The Institute of Medicine reports that the vaccine schedule as recommended has never been studied for long-term health effects despite independent research suggesting that unvaccinated children are healthier.
  • Modern medicine acknowledges that not everyone responds the same to vaccination and the “one size fits all” vaccine policy is not science based.

Children’s Health Defense’s created these six steps to vaccine safety. RFK, Jr. interviews are available upon request.

Sign up for free news and updates from Robert F. Kennedy, Jr. and the Children’s Health Defense. CHD is planning many strategies, including legal, in an effort to defend the health of our children and obtain justice for those already injured. Your support is essential to CHD’s successful mission.

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Awareness

How To Clear Seriously Blocked Sinuses Naturally In 1 Minute

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In Brief

  • The Facts:

    Three simple steps you can take to clear blocked sinuses that seem to work for many people.

  • Reflect On:

    Are you healthy? What natural things do you do when "flu season" comes around to give your immune system a boost?

Having clogged sinuses isn’t fun. You can’t breath, you can’t smell, your head hurts, and your voice sounds funny. Finding relief when you have clogged sinuses is usually like finding a million dollars on the ground — it’s amazing!

The causes for nasal congestion can range greatly, and you don’t have to be sick to be congested. Many people will experience congestion from allergies, temperatures, dust, smoking, spicy food, and air particles.

Recently I was at Contact in the Desert in California and I found myself having clogged sinuses from the blowing sand and dry air. Within two days, I couldn’t breathe at all out of one side of my nose and my sinuses got blocked up, causing my face and head to hurt. I needed a solution.

After trying to blow my nose over and over again, I turned to the internet for relief. Sure enough, Google came through.

I found a video by Dr. Adam that quickly and easily explained how to clear sinuses in about one minute using just your fingers — and no, they don’t have to go in your nose. Sure enough, I had relief from the pain the blockage was causing, and I could breathe!

Some might be wondering why I didn’t take sinus or cold medication to get relief. The answer is simple: I don’t like taking medication for anything unless I absolutely have to. I know many of you are on the same page and like to do things naturally. Many cold medications just mask symptoms and come with negative side effects that are worth avoiding if possible.

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How to Clear Your Sinuses Fast!

You simply need to sit down and get your hands ready for the following steps. The video below offers a visual demonstration, so I recommend checking that out too.

1. While sitting with your head and body on about a 45 degree angle, turn your head sideways and rub your sternocleidomastoid muscle downward four or five times. You can find the muscle right beneath your ear running down your neck to your collarbone. See image. Do this on both sides of your neck to help relax your neck.

2. Take your index fingers, locate the hard, bony part of the upper sides of your nose, and move downward toward the soft part on the side of your nose where the bone ends. Begin massaging this area in a circular motion with as much pressure as you can for about 20 seconds. Once completed, rub the muscles from the side of your nose down and toward your cheekbones to relax them.

3. Take your index fingers and run them under the inside orbit bone above your eyes until you find a notch in the bone called the super orbital notch. It is usually just above the centre of the eye. Massage that notch in a circular motion with as much pressure as you can handle for about 20 seconds. Once done, massage your forward with both hands starting in the centre of your forehead and pulling outwards towards your temples.

That’s it! Once you have gone through this process you should notice a lot of relief in your sinuses and should be able to blow your nose quite easily. You may have to repeat this process again, but play with it and see what works for you.

Below is a video from Dr. Adam explaining the entire process. I have also included another helpful method that worked well for me as well.

Alternative Method

This method is simpler but may not be as effective for everyone. As always, do what works best for you.

1. Push your tongue flat into the roof of your mouth, with decent pressure, for one second.

2. Then, take your thumb and press the area right between your eyebrows above your nose for one second.

3. Alternate between steps one and two over and over again for about 20-30 seconds. Note: You are not pressing the points at the same time, simply alternating between them.

Repeat this process as necessary to help clear your sinuses.

Prevention

If you’ve had blocked sinuses, you probably don’t want it to happen often, so prevention is the key! Here are a few ways you can avoid blocked sinuses.

Eat a well-balanced diet – Eating healthy foods promotes good health. What you put into your body to digest is what determines your health. If you want your immune system working well, take care with quality food and keep your gut performing well.

Get regular exercise – Regular exercise also helps improve overall health and the immune system.

Quit smoking – It goes without saying, but cigarettes are not good for us and the smoke can irritate sinuses.

Use a humidifier – If you find your house dry, use a humidifier to help dampen the air. You can also hop in a warm shower and breathe in the steam. It’s best to use a chlorine filter on your shower head so you aren’t breathing in toxic chemicals from chlorine.

Cut out antibiotics – Antibiotics don’t do anything for viral infections, which is usually why people get clogged sinuses when they are sick. Antibiotics wreak havoc on your health. Only take them when they are absolutely necessary!

Keep a clean home – Dust and poor air quality can also cause blocked sinuses. Vacuum and wipe down surfaces of your home regularly. Decrease clutter and areas where dust can collect and stay.

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