Cool. I don’t give a shit about Capitalist labels in the first place. Buy the meat for taste and quality. Grass Fed or even better, locally sourced, is all you need.
Beef liver and eggs top the scale at approx 120g(4.2oz) or 240g(8.5oz) eggs for your RDI.
Beef and soy beans (not chickpeas my mistake) come in next at 420g (15oz) for your RDI and up to 670g(24oz) for chicken and fish.
If you think eating 15oz of roasted soybeans, or tofu each day or drinking 12 cups of soymilk (half the choline density) daily is nutritionally balanced then more power to you.
But if you want to try broccoli and cauliflower that’ll be 750g(28oz) daily for your RDI. Good luck balancing your macro’s.
So you eat a cow’s liver every day, or you drop dead? Why do carnists never address the fact that veganism is evidently healthy just by the fact that vegans are alive and healthy?
Why do vegans have under developed mental capacities as evidenced by their inability to read and parse numbers and data or without using facetious hyperbole to make arguments about imagined antagonists? Lack of choline during critical brain development and ongoing deficiency maybe?
150g(5oz) beef 3 times a day for RDI, since you can’t read good.
Just because some 300lb fatass can live on a potato chip vegan diet doesn’t mean they’re healthy.
Tofu isn’t remotely as nutritionally complete as beef, chicken or fish, you’ll need to consume significantly more variety of foods to get the same nutritional coverage, but as long as the rest of your diet is nutritionally complete you could substitute your key protein for tofu and still get your choline.
The main problem with substituting that much tofu is that in terms of substitution by volume, tofu works out about double that of meat due to density and water content (assuming silken tofu) and can make it hard to reach nutritional goals due to being satiated by a low caloric food just to meet choline RDI.
My recommendation would be to combine tofu with eggs if you’re OK with eating eggs, one egg a day brings your tofu needs down to 12oz for choline and will also give you additional micronutrient coverage that you’d miss out on by avoiding meat while making the amount of tofu more manageable for daily consumption.
Pall Malls were marketed to pregnant women for stress control by people who played doctors on television as late as the early 1980s. You could even smoke in your hospital room.
I never stopped wearing masks since the beginning, and get boosted every time it’s available.
I’ve always taken Covid seriously, same as the flu for which we get yearly boosters.
I’ll always be angry at antivaxxers that this thing that could have been contained like SARS was turned globally endemic because morons refuse to live in reality, so I’ll probably have to mask for the rest of my life (I have autoimmune issues that don’t play nice with Covid and I’d likely die very, very horribly, slowly and painfully drowning alone in an isolation room).
I’ve got this weird disease where my body can’t process fruits or veg, only meat, rice, pasta, and dairy.
I’m so excited for sustainable, lab-grown meat, I can’t even tell you. Living on rice and pasta alone sucks (even with dietary supplements), so I can’t ditch animal products.
They keep promising it, but every related headline is this bullshit. Hey corporate meat scientists: stop trying to make animal farming a thing in the future and start growing cloned steaks, please.
I’m vegan, and I hope lab grown gets so cheap for people like you that just want to taste some meat without the suffering. I may want to tray it form time to time, I’m not even half done exploring the recipes of the world.
It would be so great. We could even have delicacies that are super unethical now, all cloned from a totally uninvasive cell sample that the host animal doesn’t even notice. I’d probably even try Soylent Green if it was sustainable and uninvasive (lol).
We could even make new meats or clone extinct animal tissues. I’d absolutely try mammoth steak. If we have the technology (I think we do), we could even bring back extinct species of plants. I’d love to taste the banana we ate to extinction like 500 years ago that apparently tasted better than any banana alive today.
I get desperate cravings for shellfish after a while without non-legume proteins. Worldwide shellfish capture practices are abhorrent. Clone me shellfish and I’ll be happy forever.
e: sorry, I can’t eat much and I miss food. I got a bit triggered there and went off. Apologies for tmi.
If I source my beef or lamb from low-impact producers, could they have a lower footprint than plant-based alternatives? The evidence suggests, no: plant-based foods emit fewer greenhouse gases than meat and dairy, regardless of how they are produced.
[…]
Plant-based protein sources – tofu, beans, peas and nuts – have the lowest carbon footprint. This is certainly true when you compare average emissions. But it’s still true when you compare the extremes: there’s not much overlap in emissions between the worst producers of plant proteins, and the best producers of meat and dairy.
Is this that thing where the ranchers feed their cows some percentage of died seaweed to cut down on the methane emissions?
Because that's a thing.
It's better for the climate than not doing that, but still not as good as, you know, actually looking at overall beef production with a critical eye and maybe cutting back a bit.
This video spills the secrets of how to make believable chicken (and beef) flavors from plant products. We've known how to do this since the 60s.
We could replace all ground meat with plant products and the only thing missing would be the texture, and companies are actively working on that.
Feed additives are not mentioned in the article, but it’s also worth noting how greatly misleading the claims you see about those are
What’s more, feeding cattle algae is really only practical where it’s least needed: on feedlots. This is where most cattle are crowded in the final months of their 1.5- to 2-year lives to rapidly put on weight before slaughter. There, algae feed additives can be churned into the cows’ grain and soy feed. But on feedlots, cattle already belch less methane—only 11 percent of their lifetime output
[…]
Unfortunately, adding the algae to diets on the pasture, where it’s most needed, isn’t a feasible option either. Out on grazing lands, it’s difficult to get cows to eat additives because they don’t like the taste of red algae unless it’s diluted into feed. And even if we did find ways to sneak algae in somehow, there’s a good chance their gut microbes would adapt and adjust, bringing their belches’ methane right back to high levels.
[…]
All told, if we accept the most promising claims of the algae boosters, we’re talking about an 80 percent reduction of methane among only 11 percent of all burps—roughly an 8.8 percent reduction total
Isn’t that a major oxymoron? If it involves an animal at scale, it can’t be particularly environmentally friendly. Which animal-based protein has the lowest environmental impact, besides insects? Eggs? Whey? Crustaceans? Fish? Can fish or crustaceans process soy?
And no centralized nervous system meaning no pain and no consciousness. Call me a bad vegetarian, but I swear mussels are vegetables and I will die on this hill.
I mean, as long as you’re vegetarian to avoid causing harm, mussels are basically a pass. Oysters should fall into the same area, since they also have decentralized ganglia instead of a central nervous system. And they’re good for the water, so planting more of them is a good idea.
I will still eat oysters. They’re low impact, clean the water, and have no nervous system. I consider them fancy plants. Finding local ones (PNW) is the only challenge, most supermarket ones are from China.
Taxpayer funded factory farms? Why would anyone want their tax dollars going to a universally cruel industry, or to a company caught doing horrific things time and time again?
How about we subsidize more plant-based products? Make it more affordable and accessible, and this pesky beef problem will simply go away.
Add comment