Friday, January 19, 2007

The Post Punk Kitchen: Vegetarian cooking & vegan baking with no attitude

An online vegetarian cooking show:
"We've always loved cooking shows but they tend to be gross. So we thought it would be nice if there was something watchable for vegetarians. And people who may not have fancy accoutrement. (Please say that word in a french canadian accent because it's funnier that way)."

Thursday, January 18, 2007

Vegan Lunch Box

Good recipes
"Here are some recipes from my cookbook, along with others I've created exclusively for free on my website. Don't forget to browse through the Vegan Lunch Box Blog archives for dozens of additional menu ideas, product and cookbook recommendations, and easy recipe ideas."

Children with a high IQ are more likely to become vegetarian :: University of Southampton

"Intelligent children may be more likely to be vegetarian as adults, suggests a University of Southampton-led study published online by the British Medical Journal today.

The study led by Dr Catharine Gale of the University's MRC Epidemiology Resource Centre looked to see why people with higher IQs appeared to be less likely to suffer from heart disease.

'We examined the records of 8179 men and women aged 30 years, whose IQ had been tested at the age of ten. Twenty years on, 366 (4.5 per cent) of participants said they were vegetarian. Of these, 9 (2.5 per cent) were vegan and 123 (33.6 per cent) stated they were vegetarian but reported eating fish or chicken,' says Dr Gale.

'Those who were vegetarian by the age of 30 had scored five IQ points above average at the age of ten. This can be partly accounted for by better education and higher occupational social class, but it remained statistically significant after adjusting for these factors.'"

Wednesday, January 17, 2007

Vegan diet taught as cancer deterrent

"Studies have shown that people on plant-based diets tend to have significantly lower cancer rates than those on meat-based diets, according to a Cancer Project handbook distributed at the class."

Wednesday, January 10, 2007

Milk in tea erases health benefits

Yet more proof that Milk is a load of bollocks!
Drinking tea can reduce the risk of heart disease and stroke but only if milk is not added to the brew, German scientists said Tuesday.

Research has shown that tea improves blood flow and the ability of the arteries to relax but researchers at the Charite Hospital at the University of Berlin, Germany, found milk eliminates the protective effect against cardiovascular disease.

"The beneficial effects of drinking black tea are completely prevented by the addition of milk, said Dr. Verena Stangl, a cardiologist at the hospital.

"If you want to drink tea to have the beneficial health effects you have to drink it without milk. That is clearly shown by our experiments," she told Reuters.

Tea is second only to water in worldwide consumption so any benefits could have important public health implications. But until now it was not known whether adding milk had an impact.

Stangl and her team discovered that proteins called caseins in milk decrease the amount of compounds in tea known as catechins which increase its protection against heart disease.

They believe their findings, which are reported in the European Heart Journal, could explain why countries such as Britain, where tea is regularly consumed with milk, have not shown a decreased risk of heart disease and stroke from drinking tea...

Chicken safety 1/07: Dangerous bacteria, Contamination

f you eat undercooked or mishandled chicken, our new tests indicate, you have a good chance of feeling miserable. CR’s analysis of fresh, whole broilers bought nationwide revealed that 83 percent harbored campylobacter or salmonella, the leading bacterial causes of foodborne disease.

That’s a stunning increase from 2003, when we reported finding that 49 percent tested positive for one or both pathogens. Leading chicken producers have stabilized the incidence of salmonella, but spiral-shaped campylobacter has wriggled onto more chickens than ever. And although the U.S. Department of Agriculture tests chickens for salmonella against a federal standard, it has not set a standard for campylobacter.

Our results show there should be. More than ever, it’s up to consumers to make sure they protect themselves by cooking chicken to at least 165° F and guarding against ­cross-contamination.

Think premium brands are safer? Overall, chickens labeled as organic or raised without antibiotics and costing $3 to $5 per pound were more likely to harbor salmonella than were conventionally produced broilers that cost more like $1 per pound.