Vegetarian Information

Recent findings have concluded that a majority of our illnesses; mental and physical, can be traced back to the way we eat. In two words: “Junk Food“.
Most people know this. So why do we do it to ourselves?
Do we all have a long a painful death wish? Why?

I believe in a majority of cases this has to do with exposure to these foods throughout our lifetimes. They become habit. A habit that seems to be the most difficult to break as we have to eat, and they do seem most convenient in our fast paced world.

We are living in a “throw away society” where our values seem to be forgotten. The best foods for our bodies are vegetables and fruits. How easy is that? They come without fancy expensive wrapping, they are environmentally friendly, people are not dying from consuming them over a course of years, and at the end of the week, they don’t leave piles of garbage and recycling at the end of your driveway.

However it is easier to drive up to a window and mindlessly stuff a fried burger down your cake hole, and drive away with no thought or dishes to clean up.

Our bodies seemingly take on the role of garbage can, all because of convenience and the constant media push.

Very similar to drugs or alcohol, Junk Food becomes habitual. The solution sounds easy enough “eat close to nature”. You need five to ten servings each day of fruits and vegetables. It takes a little bit of time to prepare your own meals but once you get used to it, you start turning your nose down to all those packaged foods. Once you get back to a natural way of eating, then you can start to be picky about organic foods including meats.
Here is a very easy recipe for a healthy meal.

Enjoy!

Chef’s Veggie Burger

1 cup mushrooms and onions

1/2 cup corn and peas

1/2 cup diced peppers

1 cup cooked wild rice

1 cup cooked brown long grain rice

whole wheat bread crumbs

4 eggs; egg beater equivalent

cornstarch

pepper

garlic

olive oil

Saute vegetable and rice together and season to taste. Brown, then place in bowl.
Add liquid egg and mix thoroughly.
Dust with bread crumbs and cornstarch until a very thick burger like consistency.
Season with pepper and garlic to taste. If you like fresh herbs, you can add them too.
Form into patties about 1/2″ thick and grill or pan fry them (with little oil in the pan) in a nonstick pan.
Add tomatoes, lettuce, onions and whatever other condiments you like.

Kate Woods is an athlete, a mother of three, and an award winning entrepreneur. She resides in Canada. Her web page is http://optimumhealth.blogodyne.com

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This organic chickpea and black-eyed pea salad is great for those summer days that are just too hot to cook. You know, those days that are so hot you say, “Don’t even look at the stove!”

Served cold, this salad is refreshing. It’s terrific with grilled summer foods, such as organic portobello burgers or vegetarian bratwurst.

Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!

It’s terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette.

Ingredients:

2 15 oz. cans organic chickpeas (garbanzo beans)
2 15 oz. cans organic black-eyed peas
2 15 oz. cans organic artichoke hearts
4 large organic tomatoes

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For the past 20 years, the American public has been bombarded with the
message: “Fat is bad!” As a result, our food supply is now inundated with “low
fat” foods, engineered foods and foods processed to remove natural fats. In
every instance, low fat foods are loaded with carbohydrates.

The result: Americans are suffering from a variety of endocrine problems
and degenerative diseases directly attributable to insulin resistance, excessive
intake of refined carbohydrates and a lack of proper fat in the diet.

Actually, this information is not new. It has simply been ignored by the
American food industry. In 1956 Thomas L. Cleave, Surgeon-Captain of the
Royal Navy and research director of the British Institute of Naval Medicine,
published a paper proposing that many chronic conditions were the result of a
“master disease” resulting from the rise in popularity of sugary foods. He
pointed out that it requires approximately 20 years “incubation” time for the
chronic diseases to manifest themselves. Interestingly, the sudden rise in
popularity of sugary foods just before the turn of the century coincided with
the emergence of heart disease and disorders of the digestive tract as major
killers after World War I. He cited other examples as well:

1. When Iceland’s diet became Westernized in the 1930s and sugar and
refined carbohydrate consumption rose significantly, diabetes became
commonplace in the 1950s.

2. In studies of Africans, he found that wherever rapid dietary change
introduced refined carbohydrates, heart disease and diabetes began to spread
approximately two decades later.

3. Finally, he pointed out that studies ranging from Kurds to Yemenites to
Zulus found that the refining and processing of foods appeared to bring a rise
in chronic disease in less than a quarter century. (The Kellogg Report, The
Impact of Nutrition, Environment and Lifestyle on the Health of Americans,
Joseph D. Beasley, MD., and Jerry J. Swift, M.A., 1989, p 331)

Closer to home, we have the example of the Eskimos. Subsisting on a diet of
almost pure protein and fat, heart disease, obesity, diabetes and dental caries
were unknown. With the Westernization of their diet, all of these health
problems became scourges in the Eskimo culture.

Another interesting and well-documented phenomenon is the increase in
heart disease with the introduction of:”refined” white flour and the dramatic
drop in deaths from heart disease as the American public began to buy and
consume vitamins.

Vitamin Sales and Deaths

Year Deaths per 100,000 Vitamin Sales per $Billions

1920

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