Why The World Needs Plant Meats and Plant Dairy

WHY THE WORLD NEEDS PLANT MEATS AND PLANT DAIRY

Some vegans, especially minimalists, concerned about the carbon footprint believe that the carbon footprint that most researchers agree needs to be reduced may not be accomplished by replacing all animal products with plant alternatives.

That may be so, however in order to convince the largest numbers of people to switch to a plant diet, making some plants taste and texture similar to the animal meat they no longer consume, goes a long way in keeping them satisfied long enough till they actually desire thus choose plant over animal.

I don’t believe that the consumption of plant meats and plant dairy will ever reach the astronomical levels that animal meats and dairy reached globally or even segmentally in individual countries. There will definitely be a tapering off. So keep developing those minimalist animal-free recipes minus the plant meat and dairy. The world needs them as much.

Some analysts predict that the countries with the lowest animal and dairy consumption will actually increase their consumption of animal products, based on the supposition that ‘it’s their turn to prosper in the food category’, using the rabbit or cow in every pot model of abundance.

These analysts think that one needs to go through the same processes as those before them to eventually catch up, which in effect always leaves them behind.

I support wholeheartedly skipping as many steps as possible – maybe all of them – to get all of us on the same page, more or less of course.

Those catch up theories (that take a long time to accomplish) are not proven nor even realistic. Peoples of the world really do like to try new things. They like to copy the behavior of those they hold in esteem or those who have more than they do.

When the high animal and dairy consumers of the world lower their consumption, the only motivation for countries who historically consumed less to consume more will be provided in terms of low costs by the slaughter industries that aren’t willing to jump from a sinking ship.

They will appeal to the base instincts of the human to continue the slaughter. That’s what the tobacco industry did when Americans quit smoking en masse, they opened up foreign markets to a product they knew killed humans.

The motivation for these low consumption countries to stay low and keep eating plants is to provide plant meats and plant dairy that are low cost which possess familiar taste and texture attributes similar to animal and dairy.

One thing these lower animal consuming countries can do now is to invest in plant meat and dairy technology. The problem is that many of these countries spend their time and resources fighting tribal wars, instead of planning and cultivating their future. Do they think that when they need it, some other country will just give it to them?

The field is wide open. There are no limits. No one’s holding them back except themselves.

You can’t get rich tomorrow by doing nothing today.

~ the Word chef






 

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Okay, so I didn’t win


I had the number, but played it in the wrong order.

I brought 60$ (3, 20s) to play roulette.

The plan was to bet 20$ on three different spins.

I already had the numbers peeled from a piece of furniture I recently gave away.

2205

I played the 1st 20 on 22.

I played the 2nd 20 on 5.

I was going to play 22 again, but stuck with the plan and played 20 on 0.

I played out of order, I know. The 0 was iffy, since most of the time I call the numeral 0 the letter O, which would be 15 in the alphabet.

I had the number, I had the money, I had 3  plays.

On the 3rd spin 22 came up and I had my last 20 on 0.

Such is luck, but I didn’t mind losing as much as I normally would, since it was fun to put 20$ on only 1 number per spin. Only one number comes in.

Dad Tight used to get frustrated with me, because I didn’t cover my bets by boxing them; I only bet the way I thought the dogs or horses would actually finish. (Of course I don’t bet on live beings anymore, because of the enslavement and abuse situations.)

I could have spent a lot of money covering all numerical possibilities. I woke up the next morning happy that I didn’t.




@JackCasino with family








LOOKIN’ 4 UMAMI

A LESSON IN CREAMY

CREAM OF ASIAN PEAS 2

CREAMY ASIAN APRICOT SAUCE

Hey, I find it strange that so-called food scientists have isolated a taste sensation in soy sauce or shoyu called umami. I have yet to experience it. Maybe my buds are lacking those needed for that discernment. If not lacking, I can’t find anything, in my global-sensitive buds, resembling anything that I would interpret as a profound palatable experience upon consuming soy sauce. Swishing, gurgling, whistling, tried it all and I got nothing.

Until…I combined soy sauce with a creamy agent. The cream in the sauce screamed eureka! when the umami opened for the first time on my taste bud radar in the presence of soy sauce.

I’m wondering if it isn’t the dried fish or other animal additions to most Asian dishes that give those dishes an animal taste – but frankly wouldn’t it do the same with or without the soy sauce?

Tomato – also called a umami food, but usually found in the presence of cheese or other animal components.

Mushrooms? Same thing – always mixed with animal ingredients to enhance the animal flavor.

So for me it happened with a non-animal cream. Better now than never.

The most potent umami food on the planet barring animals – when you define umami as animal-like or enhancing the animal flavor and not simply savory (which by definition connotes an herbal necessity, which soy sauce lacks) is Kalamata olive and anything coming from it.

It is the meat. It is the lamb. It is anything you want it to be with the proper seasonings and additives.

Extra virgin olive oil is many times used by this chef as an animal alternative – no matter the dish presented. It has always been about the fat, or on a coarse piece of animal the gravy, which traditionally has been mostly fat.

If indeed soy sauce alone possesses all the necessary components to be called umami, then this cream sauce augments the umami sufficiently so that my umami-designated buds can discern it. Interestingly, soy has become one of the world’s foremost go-to foods for animal-replacement therapy.

So, in my view, umami-designated taste buds or combination of buds discern the animal taste, no matter the part of the animal. It is those buds that were meant to preserve all species from being eaten, so that when we discerned an animal on our bud-palate, we would instinctively spit it out. Over time as humans became accustomed to eating that which they were designed to reject, the body assimilated, adjusted, turned a blind eye to the existence of another being in its organism – not without its costs though.

Like the heroin addict’s body that adjusts to heroin to keep the body balanced, in the end the heroin which is supposed to be rejected – and always is initially – wins by destroying the human who indulges in it.

Cigarette smoke acts the same way. Initially our body rejects it, but we keep going back for more, till our body adjusts to it, causing symptoms of withdrawal when the cigarette smoke is blocked from entering the organism.  The same is so with alcohol. And coffee and other drugs and substances.

If you cook a mushroom just long enough, it will resemble in texture the mucous membrane, connective tissue, collagen, fat of the animal. A raw mushroom does nothing to excite that resemblance to an animal. Only when cooked does that happen.

Tomatoes. That’s a tough one. Looking for umami and the animal-like component. And maybe that’s it right there. It’s tough. Look at a whole dried tomato, open it, pull it apart, stretch it, yeah, I get the feel and the optics before it even reaches my mouth. The chew is there. Raw tomatoes don’t do that – not for me. Not yet.

Sesame? Sesame oil, not the seeds. Some seeds just texture too much like sand, but squeeze the oil out of them and it’s a whole new day.

One might think that these plant foods were predetermined to satisfy in the human and other animals the desire for eating each other. There had to be a genetically determined way to cause an animal to seek out certain foods, but also to block certain actions taken against other species vying for the same space on the planet. You can’t eat all of your enemies.

It’s all about umami and it’s all in the buds. Chew it and spit it out or chew it and swallow it.

If it can’t get past your nose it can’t get to your palate. There are lots of contradictions in nature that prove that * rule of thumb wrong: Limburger cheese, beer cheese, many cheeses, bread fruit, cooked crucifers, hard-boiled eggs, chitterlings, collard greens, caviar, sardines etc.

So why do we eat something our senses tell us to reject? Because we don’t trust our senses under all circumstances, because we see others do it, because we like breaking our own genetically determined rules for survival, because we like to tempt fate, because it feels good, even though the consequences are bad – but mostly bad long-term. It’s the short-term enjoyment, pleasure, adventure, risk-taking that exhilarates us. That’s how we read it > exhilaration, instead of fear. So there’s a trip-wire someplace that misguides us to think fun instead of fear.

* [RE: RULE OF THUMB reference. You could beat your wife with a stick no thicker than your thumb, but most people don’t make that connection any more. I didn’t. I had to look it up. I thought is was more like a measurement, thumb to eye, however that goes as your thumb moves further away, what does the artist see?]


Glutamate is the most prominent neurotransmitter in the human body/brain. An excess of glutamate has been linked to numerous neurological-based diseases and disorders. Glutamate is most prominently found in animals, but also exists in plant-life.

“Excitotoxicity (Wikipedia)

In humans, it is the main excitatory neurotransmitter, being present in over 50% of nervous tissue….

…Overstimulation of glutamate receptors causes neurodegeneration and neuronal damage through a process called excitotoxicity. Excessive glutamate, or excitotoxins acting on the same glutamate receptors, overactivate glutamate receptors (specifically NMDARs), causing high levels of calcium ions (Ca2+) to influx into the postsynaptic cell.

High Ca2+ concentrations activate a cascade of cell degradation processes involving proteases, lipases, nitric oxide synthase, and a number of enzymes that damage cell structures often to the point of cell death. Ingestion of or exposure to excitotoxins that act on glutamate receptors can induce excitotoxicity and cause toxic effects on the central nervous system. This becomes a problem for cells, as it feeds into a cycle of positive feedback cell death.

Glutamate excitotoxicity triggered by overstimulation of glutamate receptors also contributes to intracellular oxidative stress. Proximal glial cells use a cystine/glutamate antiporter (xCT) to transport cystine into the cell and glutamate out. Excessive extracellular glutamate concentrations reverse xCT, so glial cells no longer have enough cystine to synthesize glutathione (GSH), an antioxidant. Lack of GSH leads to more reactive oxygen species (ROSs) that damage and kill the glial cell, which then cannot reuptake and process extracellular glutamate. This is another positive feedback in glutamate excitotoxicity. In addition, increased Ca2+ concentrations activate nitric oxide synthase (NOS) and the over-synthesis of nitric oxide(NO). High NO concentration damages mitochondria, leading to more energy depletion, and adds oxidative stress to the neuron as NO is a ROS.“…wikipedia

…Further, glutamate occupies a central position in amino acid metabolism in plants.”


Glutatamate is an amino acid associated with proteins – animal or plant.

In fact, the existence of glutamate in animals and plants is pervasive.

Since eating plants has not been associated with neurological diseases and disorders (NDAD), it might be wise to reduce the amount of glutamate ingested by reducing significantly or totally the amount of animal products ingested.

You can still have your umami and eat it too – only through plants, would be the correct survival advantage choice to make, not through animals.








 

Won’t Wait

Don’t wait for me to contact you. Perfect your product now.

Contains No Animal Products.

Sharon






 

Let The Food Control The Behavior Of Prisoners

Serve only animal-free options to prisoners worldwide and see the difference in behavior.

Contains No Animal Products.

Save money on early releases for good behavior.

It has to taste good though.

Get the families involved.

No smuggling.

See Cooking Without Animals © CHEF DAVIES-TIGHT

Everyone must be on the diet – not just a small experimental group.

Come on. Get to work on it.






 

False Claims For Supplements

There are two benefits that just about every seller of a supplement claims about their product. It staves off Alzheimer’s disease and contributes to weight loss. Okay, so they usually state, “may”, but what difference does it make, except in a legal sense, when those words are associated with the product and is under the benefits category? The influence on your brain/mind/judgment is already out of the box. You’ve been hit. After all, they don’t state may not contribute to weight loss or may not stave off Alzheimer’s disease. But even if they did, two conditions that plague the health of a lot of humans is still associated with a product touting a benefit. That’s a powerful pull to purchase the product – with or without the ‘may’.

Consider this: If all these supplements did what they claimed to do or may do, there would be no diseases to treat. It should be illegal to make false claims. For instance all that hype over probiotics and now I’m seeing articles that tell people to stop taking them. Somebody made a bunch of money on that run. I agree. with the don’t take them. I took them, and regretted it for the way they made me feel. All of a sudden everybody in the world has leaky gut? Come on.

Anti-inflammatory. Antioxidant. Really? I should have no pain for the amount of those I took. I have more pain.

Right now I’m not taking any supplements. Yes, I fell for some of the hype. But in the end I gained weight, have more pain and I didn’t see any difference in the thinking department.

Be advised though that all supplements have side effects. Check them out before making a purchase. The side effects have to be actually documented. Benefits don’t if they use the word ‘may’.

I’m not naming specific supplements, because there are just too many of them. Do your research.






 

I’ll Take Half & Half…

The USA needs a leader that’s half Republican and half Democrat dusted with liberty for all.

I think Donald Trump can be that leader. Unlike Hillary Clinton he doesn’t expect the populace to do his job.

Although I voted for Hillary Clinton and have been a lifelong Democrat, now that I see the true character of the democratic party, I’m glad she lost.

To the Democrats: Stop acting so needy and vengeful. Where did your leadership skills go? You don’t need a certain title to lead. That high road never existed for you. It was a trick. Maybe you never had any integrity. You all sound, look and act pathetic. Wipe those God damned smirks off your faces. It’s really getting difficult to look at you all twisting and squirming.

Democrats became the Pity Party when they lost a slam dunk to a white guy. And I am now glad they did.






 

Vegan vs Plant

You wouldn’t call seaweed vegan. Seaweed is seaweed all by itself. It’s a plant.

You wouldn’t call tomatoes or blueberries or nuts vegan. They’re plants.

RECIPES are vegan or not vegan, animal-free or animal-based.

If the recipe contains no animal products, it’s vegan or animal-free. If the recipe contains some part of the animal, then the recipe is animal-based.

If it’s all plants, then it’s vegan, animal-free or plant-based, etc.

Even if it’s part animal and mostly plants, it’s still considered, as a whole, an animal-based recipe.

The steamed peas I had this morning were not vegan, because I didn’t do anything to them, besides steam them. If I had put oil and garlic on them, then they were prepared animal-free or vegan style, meaning usually no butter or animal product or flavoring in the sauce or cooking substances or toppings were used to prepare the peas for the plate.

Blueberries by themselves are plants. Blueberry pie is either vegan or not vegan, animal-free or not animal-free judging by the ingredients put into the pie crust and the filling.

The point being made here is that vegetables, nuts, fruits, grains, legumes etc. are plants until such time you alter them by making a formula or recipe with them, and then the formula or the recipe made with the blueberries either contains animal products or contains no animal products.






 

Salmonella and Milk In The Wine

#AFC SOUS-CHEF

Did you know that many wine companies use egg whites and/or potassium caseinate (an animal milk protein) to purify their wines? They discovered years ago that unwanted particles in the wine would stick to these substances when added to the wine, making the removal of them easier, leaving a pure and clarified product.

You probably already know that food manufacturers have to label products made in a facility that uses milk and eggs, even though the actual recipe of the animal-free product you buy doesn’t contain animal products. It’s because some of the animal product, which also happens to be an allergen, ends up in your vegan product because it’s made on the same machinery – even though the policy is to clean the manufacturing machinery between recipes.

Many wine companies, because of the high cost of using egg whites are switching to a clay method which works just as…

View original post 266 more words

WAKE UP IRON CHEF

According to the Chairman (person) of the American Iron Chef food network cooking show, an Iron Chef must respect the ingredients.

How does one show respect for the animal they murder for their plate, or many times, via Japan, eat alive?

They use the word respect often. Respect for regional tastes as an example. Respect for what otherwise would be called tradition, so that I’m assuming they want people to keep slaughtering and eating those they slaughter.

Since when do chefs give the diner what they want? The chef creates the menu, not the diner.

How can you respect a chef who murders for you? Or how can you respect a diner who demands it?

There is no honor in hypocrisy and contradiction. There is no honor in deception. There is no honor in murder.

Animal chefs are not honorable.






 

THE BEAST SAYS:

ROOK WINS






 

The CANNIBALIZING FACTOR – Animal vs Plant

COW 2

THE CANNIBALIZING FACTOR

When you cannibalize an animal you signal to your body-brain impending death, causing your body-brain to go into a fat-producing and fat-conserving mode, slowing all your bodily functions as a means to preserve and extend your life span. This is not the same as a slowed metabolic rate, such as inducing sleep to conserve energy.

Cannibalizing is regarded as a survival tool – short term. Eating another human (or essentially yourself)  –  (or by extension any other animal with similar characteristics and systems) is by nature an act of desperation and annihilation.

Keep cannibalizing and you become morbidly obese by assaulting your body systems with your own flesh and blood leading ultimately to death.

Animal-eating people traditionally have eaten animal products at every meal, in most snacks, most beverages and almost all desserts. By doing so, you put yourself at risk for early extinction from morbid obesity and obesity related diseases.

Even in absence of obesity, diseases of the circulatory system associated with eating too much protein and fats can cause damage to all organs from the accumulation of harmful fatty, calcium and plaque deposits in the network of arteries and blood vessels that act as the vehicle to feed all of the tissues in your organs, including nerves responsible for transmitting electrical signals communicating with the brain and other parts of the body.

The same may be said for plant foods that closely mimic the taste, texture and composition of an animal. You may be protecting the animal by banning their enslavement, torture and slaughter, but are you protecting yourself from the Cannibalizing Factor?

If you’re loading yourself up with plant fats and protein at every meal, in most snacks, most beverages and almost all desserts, then your brain still thinks you’re cannibalizing and acts accordingly.

Until your body-brain actually knows that you are eating plants when you consume veggie meats and cheeses, avoid consuming them every time you eat, like you used to do with the animal.

When you replace animal meats with plants and/or animal-free meats, it might also be best not to match the protein consumption. Keep it lower than you were accustomed to eating when you ate animals.

Do the same for the fat. Keep it significantly lower than the amount of animal fat you ate prior to giving up eating animals. By how much? Low enough so that your brain recognizes the change.

If you reduce your fat and protein intake for a while, then revert back to eating lots of  fat and protein, your brain’s muscle memory may think you’ve returned to eating yourself again, and will slow all functions, which harms all functions if done long term.






LOCATE YOUR TASTE BUDS

Did you know that taste buds are located around the small structures known as papillae found on the upper surface of the tonguesoft palate, upper esophagus, the cheek and epiglottis. Betcha thought taste buds were only on the tongue. Me too.

Wine tasters known for swishing the wine around the mouth are not only aerating it, they’re experiencing the wine through all of their taste buds, much like we do with food. Some even reach the buds on their upper esophagus by gargling the wine.  So in essence you could say they’re eating the wine.

TASTE SENSATION: Salty, sweet, sour, bitter and umami. So what’s umami mean? Seems like we should know that and not have to look it up. Savory. Umami is a Japanese word. So, in English it’s savory.

People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

Somebody on a food show recently referred to umami as including all the taste sensations. So the meaning may be in the process of becoming morphed into a definition that people can better relate to or understand.

Acrid use to be considered one of the taste sensations, but it looks like it no longer is, so the exact nature of taste buds and what they detect is somewhat fluid. Acrid is like the taste of olives – pungent. To me acrid/pungent is different from salty, sweet, sour, bitter, savory.

For more info on taste buds.

For more info on umami.











 

THIS IS NOT A SALES SITE

I do not sell products on this website.

If you’re interested in a particular product that you see here, then google it to obtain the website address and any other intel you may need to make purchasing decisions.

If I post a picture of a product without comment, that means I tried it and liked it.

Everything else is self-explanatory.

Thanks, and enjoy the site!

Sharon