Online Bookmarks of M. Fioretti
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Italian bioengineer Giuseppe Scionti from Spanish startup Novameat has invented the "world's first" 3D-printed meat-free steak made from vegetable proteins, which mimics the texture of beef. From a report:
Vegan ingredients such as rice, peas and seaweed, which provide the amino acids needed for a healthy diet, are turned into a food paste that is 3D-printed to form a raw, steak-like substance. Despite an abundance of meat-free products already on the market that taste similar to animal meats, Scionti found that these are limited to imitation burgers, chicken nuggets or meatballs. None of the offerings reproduce a piece of "fibrous flesh" such as steak or chicken breast. In an effort to reduce the impact of animal agriculture and to improve people's nutrition, the Milanese researcher set out to create a plant-based alternative to "fleshy" meat products.
Vegan ingredients such as rice, peas and seaweed, which provide the amino acids needed for a healthy diet, are turned into a food paste that is 3D-printed to form a raw, steak-like substance. Despite an abundance of meat-free products already on the market that taste similar to animal meats, Scionti found that these are limited to imitation burgers, chicken nuggets or meatballs. None of the offerings reproduce a piece of "fibrous flesh" such as steak or chicken breast. In an effort to reduce the impact of animal agriculture and to improve people's nutrition, the Milanese researcher set out to create a plant-based alternative to "fleshy" meat products.
eating plants isn't going to save us from global warming or other environmental disasters.
Much has been made of the methane emissions of livestock, but these are lower in biodiverse pasture systems that ... may reduce emissions of methane by 70%.
In the vegan equation, by contrast, the carbon cost of ploughing is rarely considered. But since the industrial revolution up to 70% of the carbon in our cultivated soils has been lost to the atmosphere.
So, unless you’re sourcing your vegan products specifically from organic, "no-dig" systems, you are actively participating in the destruction of soil biota
Much has been made of the methane emissions of livestock, but these are lower in biodiverse pasture systems that ... may reduce emissions of methane by 70%.
In the vegan equation, by contrast, the carbon cost of ploughing is rarely considered. But since the industrial revolution up to 70% of the carbon in our cultivated soils has been lost to the atmosphere.
So, unless you’re sourcing your vegan products specifically from organic, "no-dig" systems, you are actively participating in the destruction of soil biota
Per la serie "diamo spazio a chi non merita attenzioni", oggi vi propongo un post di risposta ad un articolo pubblicato da un sito di cui fino mezz'ora fa nemmeno sapevo l'esistenza: The Vision. Pubblicato in data 18 Settembre 2017, l' articolo circa l'assenza di etica nell'essere vegani ha destato molto interesse fra i non
According to new research, the vast majority of vegetarians and even vegans eventually return to meat-eating. Here are the implications for the animal rights movement.
Nei paesi che producono quinoa, avocado e soia, è più conveniente cibarsi da McDonald's che comprare i cibi preferiti dai vegani.
Please note: the author of this article is Australian, and much of the information in the following article applies specifically to that area of the world.
Calculating the chaos and the changed climate.
New research suggests that we've bred much of the nutrition out of out food. What's a discerning grocery shopper to do?
Niente carne, pesce, latte, latticini, uova, miele o qualsiasi derivato animale. Per chi non lo sapesse l'alimentazione vegan prevede principalmente tutta...
The ethics of eating red meat have been grilled recently by critics who question its consequences for environmental health and animal welfare. But if you want to minimise animal suffering and promote more
Joanna Blythman: Ethical consumers should be aware poor Bolivians can no longer afford their staple grain, due to western demand raising prices
A big part of the nutrition of a raw food backpacker is seeds and nuts. Unsoaked seeds and nuts contain enzyme inhibitors which make them hard to digest. Seeds and nuts are best consumed after soaking 6-12 hours (depending on the size of the seed) in room temperature water. During the soaking process, enzyme inhibitors are released and enzymes are activated. These enzymes within the seeds and nuts go to work breaking down the macronutrients (e.g., proteins broken down into amino acids, fats into fatty acids, starches into sugars). This saves your body the work of digestion, allowing the saved energy to be put to work fueling the muscles on a thru-hike.
The venerable Dr. Soram Singh Khalsa is my physician and he puts out a newsletter that I subscribe to. His smiling bearded face crowned by the Sikhs Pagr...
Hollywood stars taking up veganism is nothing new: