Its been long time seance I haven’t been active here and it’s a shame as I do this for myself and anyone who's interested for pleasure and relaxing time . I have been in vacation and I've been eating bad , Romania its not inspired me at health to much . I have not workout for a long period of time , about 2 months and it was painful to go back now but I did it and it was great , I have been missing the feeling so much . And like always . healthy choices in food come easier when you workout hard. I'm proud to say that I have been back on track for a few days now . I believe this little blog is also getting more active every time I'm more disciplined . They all work good together .
Ive been eating so much dairy at home , as in cheese and yogurt, sour cream and milk ..
Today I was watching TeshiaMahar ‘s blog , she is a row vegan yoga teacher and she post a video from YouTube about dairy which I found very interesting and motivational in such a way that I stooped everything and went in the supermarket and bought some almond milk . I found the Australian Organic one . There were times when I use to do my own almond milk and it is the best way to do but for the moment I don’t have the right blender for that here so alternatives are welcomed .
So I'm done with the cheese and from now I'm using almond milk for my breakfast ( mix oat meal with berries and nuts and add the milk ) or for my coffee as I still like to enjoy one per day .
So I put together some interesting information about dairy and I know for many people can be contradictory or many mothers out there will wonder “ why is my doctor recommend this milk or that milk for my baby if its not healthy “ but there are facts that we can not ignore and facts that we deserve to be aware of . I totally understand what happened with us as the brainwashing about milk-based foods begins at an early age, and we've all been heavily indoctrinated. We are convinced by the media, government and even science, which is often financed by special interest groups, that if we don’t consume dairy products we would quickly become unhealthy and weak .
Milk isn't always bad. Mother's milk -- that is, human milk -- provides a growing infant with all the nutrition he needs for the first six months of his life. In fact, human breast milk is designed by nature to be the perfect food for human infants. Similarly, cow's milk is designed by nature to be the perfect food -- for calves, not for human beings.
One of the biggest nutrition myths out there, aided and abetted by the Milk Mafia, is that the best calcium is found in dairy products. But researchers have discovered that the healthiest sources of calcium actually come from plant-based foods.
One of the biggest nutrition myths out there, aided and abetted by the Milk Mafia, is that the best calcium is found in dairy products. But researchers have discovered that the healthiest sources of calcium actually come from plant-based foods.
According to Dr. Willett, who has done many studies and reviewed the research on this topic, there are many reasons to pass up milk, including:
1. Milk doesn't reduce fractures. Contrary to popular belief, eating dairy products has never been shown to reduce fracture risk. In fact, according to the Nurses' Health Study dairy may increase risk of fractures by 50 percent!
2. Less dairy, better bones. Countries with lowest rates of dairy and calcium consumption (like those in Africa and Asia) have the lowest rates of osteoporosis.
3. Calcium isn't as bone-protective as we thought. Studies of calcium supplementation have shown no benefit in reducing fracture risk. Vitamin D appears to be much more important than calcium in preventing fractures.
4. Calcium may raise cancer risk. Research shows that higher intakes of both calcium and dairy products may increase a man's risk of prostate cancer by 30 to 50 percent. Plus, dairy consumption increases the body's level of insulin-like growth factor-1 (IGF-1) -- a known cancer promoter.
5. Calcium has benefits that dairy doesn't. Calcium supplements, but not dairy products, may reduce the risk of colon cancer.
6. Not everyone can stomach dairy. About 75 percent of the world's population is genetically unable to properly digest milk and other dairy products -- a problem called lactose intolerance.
On the compassion side ,,
At least 5 million cows raised for milk in the United States live on factory farms under conditions that cause them tremendous suffering. They do not graze contentedly in fields; they live in cramped, concrete-floored milking pens where they are milked by machines that often cause cuts and injuries that would not occur if people did the milking.
While many consumers have heard about the cruelty of the veal industry, most people don’t know that the dairy and veal industries are inextricably linked. Cows, like humans, only give milk after they’ve had a baby. Thus, in the eyes of the farmer, the cows’ offspring are simply a byproduct of this milk-production cycle. Perhaps the greatest pain suffered by cows in the dairy industry is the repeated loss of their young, which is quite traumatic to these extremely maternal animals. Female calves may join the ranks of the milk producers, but the males are generally taken from their mothers within 24 hours of birth and sold at auction either for the notorious veal industry or to beef producers.
Within 60 days, the cow will be impregnated again. For about seven months of her next nine-month pregnancy, the cow will continue to be milked for the fluid meant for her older calf—and this cycle is repeated until her milk production wanes, at which time she is sent to slaughter, most likely to be ground up into fast-food burgers. Calves will continue to suffer as long as there is a market for dairy products.
Are you wondering by now what is the alternative to milk and here I am to let you know that they are many and healthy .
Dried Herbs
Although dried herbs are rarely used in large portions, adding in a few extra pinches to all your sauces, soups, and stews is a great way to get more calcium into your diet. Dried savory tops the list with 2132mg of calcium per 100g serving (213%DV), that is 85mg (9% DV) per tablespoon. It is followed by celery seed with 124mg (12%DV) of calcium per tablespoon, dried thyme with 57mg (6% DV) per tblsp, dried dill with 53mg (5% DV) per tblsp, dried marjoram with 40mg (4%DV) per tblsp, dried rosemary with 38mg (4% DV) per tblsp, sage, sisymbrium, oregano, spearmint, parsley, poppy seed, chervil and finally dried basil with 21mg of calcium (2% DV) per tablespoon.
Although dried herbs are rarely used in large portions, adding in a few extra pinches to all your sauces, soups, and stews is a great way to get more calcium into your diet. Dried savory tops the list with 2132mg of calcium per 100g serving (213%DV), that is 85mg (9% DV) per tablespoon. It is followed by celery seed with 124mg (12%DV) of calcium per tablespoon, dried thyme with 57mg (6% DV) per tblsp, dried dill with 53mg (5% DV) per tblsp, dried marjoram with 40mg (4%DV) per tblsp, dried rosemary with 38mg (4% DV) per tblsp, sage, sisymbrium, oregano, spearmint, parsley, poppy seed, chervil and finally dried basil with 21mg of calcium (2% DV) per tablespoon.
Sesame Seeds
Sesame seeds provide the most calcium when they are roasted or dried with 989mg (99% DV) of calcium per 100g serving, or 277mg (28%DV) per ounce, and 88mg (9% DV) per tablespoon. Sesame Butter (Tahini) provides about half the amount of calcium with 426mg (43%DV) of calcium per 100g serving, 119mg (12% DV) per ounce, and 64mg (6% DV) per tblsp.
Sesame seeds provide the most calcium when they are roasted or dried with 989mg (99% DV) of calcium per 100g serving, or 277mg (28%DV) per ounce, and 88mg (9% DV) per tablespoon. Sesame Butter (Tahini) provides about half the amount of calcium with 426mg (43%DV) of calcium per 100g serving, 119mg (12% DV) per ounce, and 64mg (6% DV) per tblsp.
Tofu
Tofu is most commonly found in Eastern foods, particularly Chinese food. Fried tofu provides 372mg (37% DV) of calcium per 100g serving, or 104mg (10%DV) per ounce, and 48mg (5% DV) in an average 13 gram piece. Tofu prepared with calcium sulfate can provide much much higher levels.
Tofu is most commonly found in Eastern foods, particularly Chinese food. Fried tofu provides 372mg (37% DV) of calcium per 100g serving, or 104mg (10%DV) per ounce, and 48mg (5% DV) in an average 13 gram piece. Tofu prepared with calcium sulfate can provide much much higher levels.
Almonds
Almonds are a great source of calcium whether dry roasted or made into butter. Almonds will provide 266mg (27% DV) of calcium per 100g serving, 367mg (37% DV) per cup, and 74mg (7% DV) per ounce (~22 Almonds).
Almonds are a great source of calcium whether dry roasted or made into butter. Almonds will provide 266mg (27% DV) of calcium per 100g serving, 367mg (37% DV) per cup, and 74mg (7% DV) per ounce (~22 Almonds).
Flax Seeds
Perhaps better known for their omega-3 fats, flax seeds also provide calcium with 255mg (26% DV) per 100g serving, 428mg (43% DV) per cup, and 26mg (3% DV) per tablespoon. Beware however, as milled or whole flax seeds provide calcium but refined flax seed oil provides no calcium whatsoever.
Perhaps better known for their omega-3 fats, flax seeds also provide calcium with 255mg (26% DV) per 100g serving, 428mg (43% DV) per cup, and 26mg (3% DV) per tablespoon. Beware however, as milled or whole flax seeds provide calcium but refined flax seed oil provides no calcium whatsoever.
Green Leafy Vegetables (Turnip, Mustard, and Dandelion Greens, Collards, Kale)
Dark leafy greens are a great source of calcium raw or cooked. Raw turnip greens provide the most calcium with 190mg (19% DV) per 100 gram serving, or 105mg (10% DV) in a chopped cup. It is followed by Dandelion greens which provide 103mg (10%DV) per cup, Kale 9% DV per cup, Mustard Greens 6% DV per cup, and Collard greens 5% DV per cup.
Dark leafy greens are a great source of calcium raw or cooked. Raw turnip greens provide the most calcium with 190mg (19% DV) per 100 gram serving, or 105mg (10% DV) in a chopped cup. It is followed by Dandelion greens which provide 103mg (10%DV) per cup, Kale 9% DV per cup, Mustard Greens 6% DV per cup, and Collard greens 5% DV per cup.
Brazil Nuts
Possibly the largest of all nuts, brazil nuts are a great source of calcium. Brazil nuts provide 160mg (16% DV) of calcium per 100 gram serving, 213mg (21% DV) per cup, and 45mg (4% DV) per ounce (or about 6 nuts).
Possibly the largest of all nuts, brazil nuts are a great source of calcium. Brazil nuts provide 160mg (16% DV) of calcium per 100 gram serving, 213mg (21% DV) per cup, and 45mg (4% DV) per ounce (or about 6 nuts).
Substitutes for milk are soy milk, almond milk, rice milk , oat milk and you can find recipes and how to prepare all this on Internet without a problem , same with other product like butter , cheese , all made from nuts .
I recommend http://vegetarian.about.com/od/cookingtipstools/tp/dairysubstitutes.htm where you can find out more about it .
I think I said enough about dairy and how it can harm us , Ill hopefully be back soon as I hope to stay healthy and do lots of workouts . No matter what, will talk about row vegans next time , was in my mind for a while and Teshia Mahar had inspired me so much .
Her site is www.teshiamaher.com
„The only way to keep your health is to eat what you don’t want, drink what you don’t like and do what you’d rather not „
Mark Twain
