I Don’t Care if it’s Vegan…

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Just because a food fits our self-defined label doesn’t make it healthy—so I teach people to focus on ingredients, rather than just the nutritional content. I push my coaching clients to focus less on numbers like calories and points, instead focusing on what really matters, which is knowing what the hell you’re actually eating.

After all, animals in the wild aren’t counting calories or macros, and they’re never overweight. Obviously, I’m omitting animals that live in the cold, who rely on blubber to keep them warm. Counting has done nothing for humans, other than remove us from our natural hunger cues, and fattened our waistline at the same time as we fatten Corporate wallets.

I saw “Soylent Green” in the 80s, when fans everywhere considered it Sci-Fi. Real food, including meat, is a scarce resource, so we’re instead fed a diet of processed bricks. Charlton Heston (from “Planet of the Apes”) discovers the eerie truth that our primary food source is made from recycled humans. “Snowpiercer” is a modern day retelling of this same story.

If you’ve never seen either of these, I suggest giving them a view, given the current state of our world. You’ll find the parallels eerily accurate: the global elite, world domination, corruption, and fake food emerging before, during, and after food shortages…

There’s a scary crossover between Sci-Fi and reality happening, and this is just one instance.

My friend, there are frightening agendas at play today, not discussed on major media outlets. There are many of them, in fact, but I’ll just address the movement of “sustainability” and “plant-based” foods, since those are my areas of expertise, and realms we can easily control ourselves.

As you’ll read in this article by Children’s Health Defense, there are some trendy plant-based substitutes on the market, claiming to save the world from climate change. Ironically, some of the meat alternatives aren’t plant-based at all, as they require slaughtered animal cells. Many of them are far from sustainable, despite their claims—sustainability is becoming laughable and disgusting.

We the people are yet again lied to, fed clever marketing terms, while paying fistfuls of dollars to the very corporations who control us. With the rising costs of food and gas, why on earth would we pay $7 for a little non-dairy cheeze or 1/4-pound veggie burgers!? Do we really need these foods in the first place!?

I can get your grocery costs to about $3/meal by focusing on whole foods and plants. I can also teach you how to make your own cheezes and patties, so you’re less reliant on manufactured lies. That’s my job—to increase your health while fattening YOUR bank account, at the same time we help the planet and take back our power from shady governments and corporations.

Truth is, I’d rather you ate meat than some of the artificial crap on the market. I’d argue meat is less detrimental to your health and the environment than these highly processed meat replacements, despite my strong feelings against the meat & dairy industry. At least our species has eaten meat for thousands of years and our bodies know how to process it.

This applies to pasture-raised animals only, who are treated better and fed appropriate foods. Unfortunately, you’re hard-pressed to find truly pasture-raised animals as a food source, because of clever marketing. It’s also not a sustainable answer, since there’s not enough land to feed our population with the amount of meat we eat as a society.

Factory farmed animals are a completely different story, for another day… there are significant increases in diseases related to meat. Besides our over-consumption of meat, factory-farmed animals are pumped with growth hormones, antibiotics, and a diet of GMO foods that pass right into your body when consumed.

America imports the bulk of its animal flesh, because we eat more than we can manufacture. That’s not a sustainable practice in the least. We eat more meat than humans ever have in our entire history. And so begins the process of food shortages—our country relies too heavily on importing foods for our overfed, malnourished first-world selves.

I promote a whole-food, plant-based, low-fat lifestyle—90% or more as recognizable plants, with minimal quantities of free-range eggs and grass-fed ghee, for the health benefits. Keep highly processed meat and dairy alternatives to 10% or less of your total diet (preferably 5%). You can find free-range eggs with the Organic Egg Scorecard – Cornucopia Institute, as I mentioned in my book. Yes, they cost 4x what factory farmed eggs cost, but there’s a significant difference in the quality, taste, nutrients, and your conscience.

If you eat 21 meals a week, this averages out to about 2 meals containing processed alternative foods—and that’s if the entire meal is processed. Eating only 5-10% processed foods is easier than you may believe.

As Michael Pollan says. “Eat food. Not too much. Mostly plants.” Notice he doesn’t say meat alternatives, dairy alternatives, or fake foods. I don’t care if it’s vegan—I care about your health. I’m not interested in labels. Labels don’t increase your health, and they keep you out of touch with Nature.

You are what you eat. It’s that simple.

I teach cooking classes on non-dairy substitutes, veggie burgers, and chickless nuggets because I urge you to give up the highly processed crap in the store and make your own. Those foods are often high in fat, salt, GMOs, and god-only-knows what chemicals. Talk about Sci-Fi lab experiments…

“Similarly, artificial “plant-based” foods are also based on technical innovations such as synthetic biology, which involves reconfiguring an organism’s DNA to create something completely new, that cannot be found in nature.

Companies such as Beyond Meat and Impossible Foods use a DNA coding sequence derived from soybeans or peas to create a product that looks and tastes like real meat.

The famous Impossible Burger is made almost entirely from common crops: wheat, maize, soya, coconut and potato. But one key ingredient, heme, the molecule that gives meat its flavor, is not so easy to obtain from natural sources, and this is why it’s synthesized in the lab.

As Pat Brown, founder and CEO of Impossible Foods, declares: ‘We use genetically engineered yeast [obtained from soy DNA] to produce heme, the “magic” molecule that makes meat taste like meat — and makes the Impossible Burger the only plant-based product to deliver the delicious explosion of flavor and aroma that meat-eating consumers crave.’

Artificial meat is also made up of protein and fat from peas, potatoes, soya and maize grown in monocultures based on the same heavy processing methods, chemical inputs and GMOs that are compromising global biodiversity, destroying wildlife, altering soils and polluting groundwater sources.”

It’s easy to make your own burgers and cheezes when you know how and manage your time properly. (The average person spends 4 hours on TV and/or Social Media each day… we definitely have an hour to stockpile veggie patties and cheezes, so we’re not reliant on BigFood.)

Rob and I have moved away from almost all the transition foods, for health and financial reasons. We maintain about 5% or less of the veggie burger/chicken/sausage substitutes each week, choosing brands with non-GMO ingredients. We don’t eat processed lunchmeats, cheeses, seafood, etc.—it’s too salty, fattening, and often resembles meat too much. We also question the companies behind the products…

I boycotted Burger King once they replaced their old veggie burger with the Impossible Burger. It tastes horrible, and the ingredients are extremely questionable—with over a dozen patents for the ingredients, it makes sense to avoid this brand of foodstuff completely. I also refuse to back a company supported by the likes of Bill Gates, Jeff Bezos, or Richard Branson. These fake foods serve no one but the elite.

There’s nothing sustainable about trendy, overpriced foods that may have severe consequences on your health AND the planet.

This article from Children’s Health Defense explains the details about the lies behind this faux-green movement. Before you hit the grocery store or try the next fake substitute at a restaurant chain, please read this article. You may choose to think twice about the “convenience” of that fake food.

Here’s an excerpt from that article:

“Gruesomely and ironically, other parts of the nutrient broth used to culture cells also directly derive from current industrial animal production, as some of them are made using fetal cow’s blood obtained from conventionally slaughtered pregnant cows.

Stem cells necessary for cell reproduction during the cell culturing process also come from fetal cows.

Without the mass abundance of slaughtered fetal cows, can cell-cultured meat scale up? And so, can lab-grown meat be considered to solve the problem of animal welfare and environmental degradation if it is completely dependent on ingredients that derive from industrial beef production? This gruesome reality says otherwise.

Meat analogs and cell-based meats are also much more carbon-intensive than we are led to believe.

A recent study has shown that the fossil fuel energy required for the production of lab meat is not sustainable and could by far surpass the output of livestock like pigs and poultry.

Vast amounts of energy are required for the production of synthetic foods. These include several energy-intensive steps such as the operation of the bioreactors, temperature controls, aeration and mixing processes.

Thus, on the basis of these indicators, the sector is in no position to claim that synthetic meat production is inherently more sustainable than traditional production systems.”

Doesn’t sound much like an industry that’s going to save the planet with their elitist little ploys, does it? It sounds like the beginnings of “Soylent Green.” What’s next… recycling our pets for our food, or our deceased family members? (It’s not that far-fetched, when you realize many vets sell euthanized pets back to the pet food industry. Guess where those bodies end up? In your pet’s kibble.)

Let’s gain control of our food again. Grow your own, make your own. Support local CSA’s and farms whenever possible. Know where your food came from… you’ll save A LOT of time, money, resources—all while increasing your health. Take back your power by taking money out of Corporate wallets.

Seems like a simple decision to me. I’m not a servant to BigAg, BigFood, BigTech, BigCorp, nor should you be. I’ll end with a beautiful quote that summarizes it all:

“In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.” – Michael Pollan, “Cooked”


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