Re: good video - Global Warming & Nutrition

Marshall Price wrote:
Pramesh Rutaji wrote:
Marshall Price wrote:
Pramesh Rutaji wrote:
RF wrote:
Pramesh Rutaji wrote:
RF wrote:
Ron Peterson wrote:
On Mar 19, 11:27 pm, TC <tunder...@xxxxxxxxxxx> wrote:
http://video.google.ca/videoplay?docid=1399900408121222150&q=warming&;...

I don't see the connection between global warming and nutrition.

Are you saying that we shouldn't eat beef and dairy because of bovine
produced methane?

--
Ron
Hi Ron,

There is a correlation.

The stats for the production of beef are astonishing - the vast amount of water it takes to produce it,
the pollution the manure produces and the methane, of course. It takes more than 10 times as much water to produce meat than to grow the grain it was fed on.
Sounds like we should exterminate all animals to save the planet from itself.

A couple of extracts:

http://www.earthsave.org/environment/water.htm
In their landmark book Population, Resources, Environment, Stanford Professors Paul R. and Anne H. Ehrlich stated that the amount of water used to produce one pound of meat ranges from 2,500 to as much as 6,000 gallons. (Dr. Borgstrom, Drs. Ehrlich and I all used the word “meat,” to refer specifically to beef.)
So every year there's less water on earth? Darn, kill all those animals.

From DrWeil.com 21 Sept 07 :

Change Your Diet, Save the Planet

Cutting back on red meat will improve your health and may give you added power to combat global warming. Here’s how: agricultural activity around the world is responsible for about 22 percent of total greenhouse gas emissions, roughly the same as industry and more than transportation. Livestock production accounts for 80 percent of agriculture’s share, mainly in the form of methane, a heat-trapping greenhouse gas. In a paper published online September 13, 2007 in the medical journal the Lancet, researchers from Australia suggest that emissions related to livestock production could be stabilized by 2050 if meat eaters in developed countries cut their daily consumption of meat from roughly eight ounces to 3.17 ounces per day. (This is assuming that no other efforts are made to reduce emissions and that global population increases by 40 percent, as projected.) More food for thought: a Japanese study published in the August, 2007 issue of Animal Science Journal showed that producing 2.2 pounds of beef generates the equivalent of 80.08 pounds of carbon dioxide, more than you would personally account for by driving for three hours or letting a light bulb burn for nearly 20 hours.


RF has been a vegetarian for 35 years :-) I'm doing my part.
I've increased my consumption of meat (and veggies)
Well done :-) That means that we'll be rid of you all the quciker. Before you do pop
off you might look at correlatiions between meat and colon cancer.
<snip>

My next dietary changes will be to move towards organic meats - lots of them
<snip>

Good news again. You'll be out of here in no time.
<snip>

And I take LONG showers and conserve not at all.
You deserve to be drowned in one. Why not the Ganges, where you'll find
e-coli, dead people, dead dogs, etc?

Vegetarian fanaticism is not for me. I prefer a paleo diet.
Meat fantacism is just what you need - great!

What did you eat in India/Pakistan/Bangladesh? Dogs?, monkeys?, rats?

Bye bye
Born in California. <grin>

What I basically gave up was flour, sugar, and corn syrup; they have no health benefits although vegetarians think they're fabulous and healthy.

Now, excuse me while I go spend some time relaxing in the jacuzzi.

Tomorrow I think I'll have some wild caught salmon with a salad of baby spinach and some fresh steamed broccoli. I'll leave the white rice, pies, and pastries for you.

Somehow, I didn't expect to hear you were eating such wholesome food. On the other hand, I've never heard of a vegetarian praising "flour, sugar, and corn syrup," either. I thought they *liked* broccoli and spinach.

What do you think of sprouts, chick peas, raita, and curries?


I've yet to develop a taste for sprouts - haven't gotten past the grass smell. I don't make curries anymore since I used to do so with flour, but I do sprinkle a very generous helping of hot curry powder on fried or boiled eggs from time to time. Legumes I mostly avoid since their domestication is a relative recent event although I'm leaning towards the paleo subgroup that believes that if you can eat it raw, it's mostly likely ok; If one has to dry it first and/or soaking is required, it should best be avoided - it's no paleo.

The soup sold at the local chinese restaurant contains mung bean sprouts (they're not grassy at all) and bok choy (I think) and I've started trying to imitate it at home. I cook the bok choy (or cabbage, broccoli, brussels sprouts, cauliflower, or celery) but usually buy the sprouts in cans.

What makes you say dry seeds aren't paleo? They've been drying out, getting soaked, and sprouting for half a billion years, at least, which is, let me see -- about half a billion years *before* the paleolithic.

I didn't say seeds generally, but legumes. The reason is that they contain lectins. Soaking and cooking can get rid of most of the lectins, but likely paleo man didn't collect legumes and soak them 50,000 years ago in order to make the eatable. Some legumes also contain phytoestrogens, lectins, phytates, and protease inhibitors.

I, too, like curry powder on all sorts of things, especially since I don't eat much starch. Ginger, turmeric, cinnamon, garlic, cumin, coriander, pepper, cayenne, and paprika, too -- so far!

--

Pramesh Rutaji

p297tongue6221@xxxxxxxxxxx - remove tongue to reply
.

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