I don’t think we have ever posted specifically on Tuesday’s Horse why people should engage in a vegan diet. We clearly state we operate on vegan principles — or aspire to — and publish delectable recipes to encourage people to give it a try.
I used plant based diet in the title of this post because there is a huge movement that operates under this term. We are all trying to do the same thing. To simplify it, let’s say we focus animal protection and they focus on human health.
The most prominent group I know of in the plant based diet movement are the folks at Forks Over Knives. They are doing monumental work. We get great recipes from them too.
Here’s a recent article.
Is White Rice to Blame for Skyrocketing Type 2 Diabetes in China?
The rate at which people in China and Japan are getting diabetes has skyrocketed in the past decade and is now very similar to the incidence in the United States. However, China has seven times less obesity and Japan has eight times less obesity than the United States. So what’s going on?
If the rise in meat consumption is to blame, then why do recent studies in Japan and China associate white rice intake with diabetes? Dr. Greger theorizes that it’s the addition of animal protein. When ingested, carbohydrates cause a spike in blood glucose, triggering the pancreas to secrete insulin. Studies show that when animal protein is added to refined carbs, that blood sugar spike is much higher. Read more »
How about your pocket book and the price of health care? Look at this from US News.
Next Up for the 2016 Presidential Election: a Plant-Based Diet
“By using a plant-based diet to treat and reduce the risk of chronic lifestyle disease, we can curb $1 trillion in annual health care spending – equivalent to 10 million heart surgeries each year, about one for every 32 United States residents.”
Please take the time to read this article or at least scroll through. It isn’t really long.
Here’s an excerpt I found really interesting:
A research study with GEICO employees in Chevy Chase, Maryland, finds a plant-based vegan diet provides more than just metabolic health benefits. More than 135 employees who participated in a controlled 18-week study saw improvements in productivity, both in and out of the workplace, and reported alleviation of anxiety, depression and chronic fatigue. Read full article »
As you can imagine, animal agriculture are up in arms and villify these people the way they do vegans. That’s because they see it as a threat to their livelihood and nothing else. I don’t see why — if they learned how to breed, raise, kill and butcher animals — they can’t learn to grow and harvest fruits and vegetables instead.
Naturally, animal agriculture hire their own experts (so called) to say whatever they feel is needed to support the claims of animal agriculture versus a plant based diet. Where have we heard that before?
Do you know how many veterinarians we have witnessed over the past 15 years take money to say things like slaughter is not as bad as animal advocates make it out to be, horse soring is not really that painful and Premarin horses don’t really suffer. Hundreds. And so on it goes.
Change is a-coming. Actually it has already arrived. All we ask is that you think about it.
How about a delicious Fork Over Knives recipe to top off our post.
Can you believe it. Three recipes from us in two days. Why do we do it? Because we can save more animals from suffering and death by changing our diet than anything else, and most of us eat three times a day. Imagine the impact of that. That’s why we call our particular campaign, advocate from your plate!
Even kids eat this, no problem.
CREAM OF BROCCOLI SOUP
by DARSHANA THACKER
2 pounds broccoli with stems
1⁄2 medium onion, roughly chopped
1 small potato, scrubbed and roughly chopped
1 teaspoon garlic powder
2 cups fresh or frozen green peas
1⁄8 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
1 tablespoon finely chopped fresh dill
1. Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
2. Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
3. Reduce the heat to medium and cook for 10 minutes.
4. Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
5. Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
6. Return the soup to the pot. Add water if necessary, so that the consistency of the soup is moderately thick. Stir in the pepper, lemon juice, dill, and salt to taste.
7. Bring to a boil.
8. Turn off heat and serve immediately.
FEATURED IMAGE: PRNewsFoto/California Walnut Commission