According to a recent study, vegetarians have confessed to eating meat after a night of drinking. VoucherCodesPro, a UK-based discount code provider, conducted a survey of more than 1,700 British vegetarians who revealed they chow down on meat when they drink too much alcohol. Don’t tell Morrissey about this!
It depends on how strict a vegetarian you are. Some stuff like soup might’ve been made with chicken stock, etc. I know some who ask the server, and make choices accordingly. Personally, aside from morals – the world is not going to end. I respect it, but have a hard time putting vegetarianism on the same level as those who have serious allergies/risk of anaphylactic shock. Or in my case – thrombosis (clots are only on the outside of the body) to drastically increase risk of heart attack, stroke, aneurysm.
Once it’s been processed and pulped, most red meat looks more or less the same. This seems to be helping unscrupulous meat suppliers: according to a new survey, 20% of ground meat contains more than what’s just on the label.
Correction: A previous version of this article mistakenly said that ground beef was one of the mis-labelled products; in fact, all the beef products testing in this study were found to be 100% beef.
It burns fat. It builds muscle. And it tastes awesome.
It’s easy to love protein. All of our favorite foods — burgers, steaks, pork chops, bacon — are packed with it. And with the ever-growing popularity of whey-protein shakes, we’re taking in more of this essential muscle maker than ever before.
The article mentions a “complete protein”, which I understood to have been debunked. Much as I love hummus, it is high in calories. I did hemp seeds for a while, but trendy stuff costs. You can get as much by combining sesame, sunflower and pumpkin seeds…
Those of us watching Hannibal know that when Hannibal feeds someone chestnuts, it’s a warning sign. Supposedly a diet of chestnuts flavors meat. Let’s look at several studies on the subject (done with pigs, not humans) and try to determine if that’s true.
Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it’s processed. Given chicken’s somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.
It also depends on whether the chicken is organic, or Portland organic and whether it was able to take another chicken under it’s wing. Always look at the chicken’s dossier before making your final decision. And count its fingers!
Some are reporting a trend to sell “Chicken without salmonella” and “eggs without salmonella”. From research, it shows that 99,99% of eggs is salmonella-free these days (without extra work, straight from the chicken) and Salmonella is killed at 75°C, so if you, by bad luck, have a salmonella infested piece of chicken or egg, just cooking it thoroughly already kills the virus.
MANY people have been making the case that Americans have grown fat because they eat too much starch and sugar, and not enough meat, fat and eggs. Recently, the Dietary Guidelines Advisory Committee lifted recommendations that consumption of dietary cholesterol should be restricted, citing research that dietary cholesterol does not have a major effect on blood cholesterol levels. The predictable headlines followed: “Back to Eggs and Bacon?”
These are not controlled studies. While controlled studies provide better evidence, they are not feasible for all questions (in this case it would be impractical and unethical). Results from observational studies like this one are not invalid, you just need to consider potential confounding, as they seem to have done here. The study itself says that substituting fish, poultry, and nuts for red meat lowered the mortality risk.
This is no surprise coming from Dr. Dean Ornish, a longtime advocate of eating a plant-based diet. But his phrasing here surprises me. He seems to be suggesting that high protein in and of itself is bad, even if you’re getting your protein from low-calorie, low-fat sources like salmon.
Processed meats are so tightly linked to diabetes that we can inject rats with a compound from meat and cause diabetes. However, this is just processed meats we’re talking about. If you just cut some raw meat and then cook it, you’re mostly fine.
As a planet, we’re producing and eating more meat than we used to. But just what does that look like in terms of our plates 40 years ago versus today? The most stunning change, of course, is the sheer amount of meats that we’re eating per capita, which have risen well over 150% by weight.
China is eating more red meat these days. By one count, their appetite for flesh will grow by 17 percent over the next seven years. That may not seem like much, but considering the Chinese already eat twice as much beef as steak-addled Americans, you can see how quickly and steeply this new craving could drive up demand at cattle auctions. And we’re seeing similar spikes in Brazil, Indonesia, the United Arab Emirates, and almost every other nation with a growing, aspirational middle class. As global consumption of conventional meats skyrockets, the world will face new environmental pressures from methane-producing livestock and sloppy ranches. Which is exactly why we should be thanking our lucky stars for the increasing availability and global popularity of kangaroo meat, one of many largely untapped, more sustainable, and still delicious alternative red meats available to up-and-coming carnivores.
For those who only know kangaroos from National Geographic specials, it’s easy to think of them as some rare, exotic, and probably protected creature. But in Australia, the 58.6 million strong herds of these hopping menaces are borderline pests, mowed down by hunters in annual culls of 5 to 7 million animals.
I was really glad to see the second paragraph demonstrate why this would be very beneficial. I’ve traveled the East coast of Australia – kangaroos are vermin. Like how some areas organize feral pig hunts, Australian farmers do it for ‘roos. The highways are 100 KM/hr minimum last time I was there, and most trucks got equipped with “roo bars” – these sometimes encircled the entire vehicle. The purpose was to protect against body/etc damage when striking a roo at speed on the highway. Being able to reign in a vermin population… …and make a profit on it? While it’s understandable that farming has a history of cruel treatment of animals – roos currently are currently dying as roadkill. It’s not always instantaneous – some bleed out, some waste away because of an compound fracture.
That said, while the meat might meet (heh) the demand from a business perspective – there’s the opportunity for higher prices for beef. Desirability and competition for resources… The article mentions that kangaroo is considered low class meat, and given the established culture around beef – I don’t see that ever changing. It’s also unrealistic to believe that everyone will eat kangaroo when there’s already the choice of beef and pork (diet permitting).
You can cook meat a number of different ways, from roasting to pan-searing to barbecuing. However, there are five basic principles that apply to the vast majority of techniques when it comes to meat and poultry. Here’s what we’ve found after years of cooking in our test kitchen:
But you can find carcinogens in the charred bits. Carcinogenic heterocyclic amines are created by high temperature cooking of meat. And high-temperature cooking, particularly charring of meat forms some cancer-causing heterocyclic amines. Some heterocyclic amines (HCAs) found in cooked and especially burned meat are known carcinogens. And Harmane, a β-carboline alkaloid found in meats, has been shown to have strong neurotoxic characteristics, and in particular, is “highly tremorogenic” (tremor inducing). These chemicals are formed during the cooking process of meat, particularly the longer they are cooked, and the more they are exposed to high temperatures during cooking.