When I prepare blog material, I often come across different curious or even outrageous statements about vegetarianism. One of them, very persistent, is that the World Health Organization (WHO) allegedly recognized vegetarianism as a mental disorder … And when I even wrote about it in the comments, I could not resist and decided to conduct a small investigation: where did this “news” come from and how does it compare with reality. So what I found out.
The news sounds something like this: “The World Health Organization (WHO) has expanded the list of mental illnesses requiring immediate intervention by a psychiatrist. Vegetarianism and a raw-eating diet were added to it (sic! I quote, keeping spelling. – Yu.K.), which, according to the classification of mental Continue reading
I found an interesting article on the Reuters website about how various types of diets throughout the whole of humanity can change life on Earth in a few decades.
According to scientists, reducing the amount of meat in the diet of mankind and increasing the consumption of fruits and vegetables by 2050 would have avoided several million annual deaths, significantly reduced atmospheric emissions leading to global warming, and saved billions of dollars spent on medical expenses and fighting with environmental and climate issues.
A new study, published in Proceedings of the National Academy of Sciences of the United States of Continue reading
In my articles, I often call products whole or unprocessed in an industrial way and urge them to be preferred. Refined foods can be considered the antipodes of whole foods in the world of food, I decided to write about some of them.
Refined oil, premium flour, white sugar. We are used to eating all this daily and take for granted. But by doing this, we daily deprive ourselves of important nutrients and useful components that were originally contained in these products, but were “extracted” from them during refining. Why do manufacturers do this? Of course, depriving vitamins of products is not their goal at all. Their goal is to extend the shelf life of the product, to make it as cheap as possible, suitable for the widest range of needs, “beautiful” and “tasty” (or tasteless, so that, for example, refined oil does not interrupt the taste of culinary products). For this, they use refining – the final cleaning of products, during which the so-called “ballast substances” are removed from it, including vitamins, minerals, antioxidants, amino acids, fiber, etc. As a result, we get a defective composition, but – Calorie-charged product. Let’s see which products are most often refined Continue reading