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The Limitations of "Plant Power Food"
Dismantling vegan dogma.
Date: 7/15/2016 4:13:14 AM ( 8 y ) ... viewed 1886 times December 8, 2022 - Weston A. Price’s "Greatest Disappointment" -
"The second major characteristic of healthy traditional diets was the inclusion of animal foods; Price didn’t find any traditional peoples following a vegan or vegetarian diet. Some have called this 'Price’s greatest disappointment.' He hoped to demonstrate good health from a diet with few or no animal foods, but had to admit that all healthy populations consumed animal foods—often obtained at great risk. All the 'sacred' foods—foods considered important for having healthy children—were animal foods. Even populations that had herds to supply milk still included meat in their diets. Meat and organ meats, fish, shellfish and fish eggs, birds of every sort and their eggs, even reptiles and insects—all served as nourishment for healthy traditional peoples."[13]*
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February 17, 2018 - SOY IN THE DIET OF INFANTS AND CHILDREN -
"Soy-based formula has been in use for more than thirty years. The average baby on soy-based formula receives the equivalent of five birth control pills a day.[4]
Excessive estrogens fed to rats during the fetal period leads to aggressiveness, problem behaviors and hyperactivity, all precursors to violent behavior. Excessive estrogens in baby boys may lead to problem behaviors later in life.
Babies on soy formula develop a zinc imbalance. Zinc has a role in metabolism of fatty acids in the brain and in the myelination of neuronsns. Low levels can cause a deficiency in essential fatty acids. When zinc and EFAs are deficient, there may be more chance for brain injury.
There is also no cholesterol in soy-based formula. Cholesterol is needed for the architecture of the brain.[5] Soy-based formula is also extremely high in manganese, a mineral that can cause aggression and violent behavior in later years.[6]
Soy, like sugar, is a major ingredient in the food supply. In 1971 soy became a fixture in school lunches when the USDA authorized the use of texturized vegetable protein (TVP) made from soy to meet the requirement for two ounces of cooked meat for the Type A school lunch. This allows up to 30 percent soy in finished meat products prepared for young children. (These percentages are 40 percent and even higher in prisons.) Under the theme, 'Soy Goes to School,' the soy industry commissioned a number of articles that appeared in the School Lunch Journal and other publications to convince the audience that soy was a good idea, because it was 'high in protein and low in fat.' The effort goes on to this day in an attempt to convince the general public that children like soy foods.[7] The low cost factor was emphasized as a 'cost breakthrough.' But you get what you pay for. Adaptations for using soy in favorite school recipes were provided: chili, spaghetti, lasagna, meat loaf, pizza, Spanish rice and chicken pie.[8]
Soy burgers are loaded with MSG, along with artificial flavorings, to give them some semblance of taste. During processing, soy is washed in aluminum tanks, which leaches aluminum into the product. It is well known that aluminum can have adverse effects on brain development and cause antisocial behavior and learning disabilities. Some processes also use hexane, which is a toxic carcinogen.[9]
Soy is considered one of the top five allergenic foods, not a good choice for a child who already has food sensitivities. Babies who are fed soy-based formula are already at risk for behavioral problems, food allergies, early puberty, asthma, gynecomastia (male breast development) and thyroid disease.[10], [11]
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July 15, 2016 - Initial Post -
A friend asked for my "good recipe" for pesto. It would be for a product that's exclusively available in a business that I am not connected with in any way. I had to look at the business before I could answer the request. I found a number of statements at the website that I have blogged about here and elsewhere. I responded to my friend's request as follows:
IMO - this statement deserves a rewrite: "... the effects of meat and dairy production on our planet: It’s the single largest contributor to green house gasses and is enormously wasteful of our precious water resources."[1]
That statement is completely missing the truth that differentiates between the unnatural grain-fed diet in confinement operations and the natural diet (for ruminants) of pasture. As it presently stands it is at best an unacceptable half-truth.
"Reducing the amount of animal products in your diet is the single most powerful action an individual can take to stop climate change".
If you would be willing to look a little further into "climate change" you'll find that it is a phenomena occurring simultaneously throughout the solar system. Not the "man-made" phenomena that vegans would like people to believe.
"end world hunger"
One can only wonder who invented the phrase "World hunger". Are people who use this phrase not aware that a sustainable food system is a local system not a "world" system? The only "world" connection that I know of is international commerce that as far as I know is not supporting local food systems due to the very nature of the way that system works. In any case I don't see how "Reducing the amount of animal products ... is the single most powerful action an individual can take to stop (so called) World hunger". On the other hand - teaching communities about grass-fed or even brush-fed (goats) would eliminate hunger with the most local food system that I know of! But if the vision (of a food service business) is: "Reducing the amount of animal products" then real local food systems - such as the goat or the cow can offer - can't be considered. That "vision" doesn't make sense to me!
"and save our planet." The effect of this statement is essentially a form of ignorance-promotion that ignores the soil-redemptive benefits of a pasture-based farm. I can't see how I can support "a Plant Power Pesto" under this agenda at this time. My pesto has real cheese in it!
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October 24, 2016 -
Later I went to the business mentioned above and shared a glass of kombucha with a friend. I also looked at the menu and later emailed the business to get details of ingredients and how they were used. I concluded that there was at least one item on the menu that I could order if I found myself there again and wanted to have something to eat. However, the inclusion of unfermented soy in many of the dishes is not something I wish to support in any way. Therefore it is highly unlikely that I'll be eating there (unless I was treated).
The "Plant Power Food" that I think is worth considering as part of a nourishing traditional diet (there are no nourishing traditional vegan diets) is what is commonly known as wheatgrass. The juice of a young grass (grown on pasture quality soil) juiced and consumed fresh can be considered as a food-based supplement. I first learned of wheatgrass in the 70's. I apprenticed with a community devoted to "Living Foods" in 1979 and returned on a mission to Chicago (where I was raised) to teach living foods in 1980. My interest was directly related to the work of Ann Wigmore and Viktoras Kulvinskas. However, just today I learned of "The Father pf Wheatgrass" in America:
On April 15, 1933, Charles F. Schnabel, a former feed mill chemist, applied for a patent for a ‘feed’ product that he developed for both animal and human consumption. The patent was for processing young grass shoots from wheat, barley and rye crops as a dietary supplement that provided unique health benefits from the chlorophyll. A patent in Schnabel’s name was granted on January 9, 1934 under No. 1,942,94.
Schnabel’s experiments into the nutritional value of cereal grasses came from a strong belief that the young grass shoots had a higher nutritional value than vegetables. Schnabel’s research was innovative.
Schnabel studied many aspects of growth and nutrition associated with cereal grasses. He found that some soils were not suitable for providing high quality cereal grasses, and that the nutrients provided by these green plants varied with the stage of growth of the grasses. He gave the dehydrated grasses, an economical and practical food supplement, to his family of seven. As reported in the Buffalo Courier Express, none of his children ever had a serious illness or a decayed tooth.
Schnabel’s research led to one of the more interesting developments at American Dairies, Inc. In 1935 Schnabel, then an employee of American Dairies approached Lynwood Smith to request the use of an unused drying machine. When Smith asked Schnabel why he wanted to use the machine Schnabel answered “...to dry grasses.” His answer led to a three hour discussion in Smith’s office.
Schnabel explained to Smith how he had begun experimenting with the nutritive value of young grass shoots from wheat and barley. Once the shoots began “jointing,” their nutritional value began to dissipate as the plant reserved all of its food value to send into forming the seed kernels. Schnabel continued to explain that he was looking for a way to preserve the nutritional value of the young grasses to increase their shelf life. His experiments had indicated that the young grass shoots had to be dried quickly, which was the reason behind his request for the unused drying machine.
Smith saw a potential in further development of Schnabel’s research. As Schnabel discussed his search for a preserving agent, Smith quickly thought that buttermilk held the key. During their initial meeting, Smith decided to use his own farm, just outside of Stanley, Kansas, as a testing laboratory for Schnabel’s research. During the day Schnabel dried grasses, mixed them with buttermilk and fed the mixtures to Smith’s farm chickens. In the evening Schnabel and Smith discussed the results of the day’s experiments. The result was first known as “Greenmilk,” a combination of grasses preserved in buttermilk and produced by American Dairies, Inc.
I'd like to see a return of "Greenmilk". I recall having fresh wheatgrass in my home made kefir. I experienced a real energy infusion from that![2]
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May 13, 2017 -
I started researching phosphatidyl choline at the Weston A. Price Foundation's site and got into an article there that referred to vegetarianism as a consequence to certain body chemistry insufficiencies and that attracted my further investigation resulting in my discovery of two articles that I deem to be the very best on the subject![3]
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Notes:
[1] http://www.plantpowerfastfood.com/
[2] http://ahr-kc.com/reports/American_Butter_Company_Historic_Overview.pdf
[3] Two articles:
Veggie Report
http://www.arltma.com/Articles/VeggieReportDoc.htm
Healthy Vegetarianism
https://liveto110.com/healthy-vegetarianism/
[4] Daniel, K. The Whole Soy Story, New Trends: Washington DC, 2005.
[5] Simontacchi, 2007
[6] Daniel, K, 2005; Bowler RM et al. Neuropsychiatric effects of manganese on mood. Neurotoxicology. 1999; Apr‑Jun; 20(2‑3):367‑78.
[7] Lazor K et al. Soy goes to school: acceptance of healthful, vegetarian options in Maryland middle school lunches. J Sch Health. 2010; 80(4) 200-6, doi: 10.1111/j.1746- 1561.2009.00487.x.
[8] Laine, IC. Soy goes to School. School Lunch Journal. 1971; 25(7): 41-43.
[9] Daniel, 2005.
[10] Ibid.
[11] https://www.westonaprice.org/health-topics/environmental-toxins/violent-behavior-a-solution-in-plain-sight/
[13] https://www.theepochtimes.com/health/who-was-dr-weston-price-and-why-did-he-matter_4858815.html
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Keywords:
pesto, green house gasses, grain-fed, confinement operations, pasture fed, animal products, climate change, world hunger, brush-fed, save our planet, soil-redemptive, wheatgrass, veganism, living foods, nourishing traditions, soy-based formula, texturized vegetable protein, vegan dogma
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