Eegs-hard truth..

Egg production, whether organic or free-range, battery-based or battery-based, requires the killing of male chickens. Both from the point of view of eggs and from the point of view of meat, roosters have no useful value, so they are suffocated with gas or ground alive immediately after sex determination (which is evident after about 72 hours of life). Female hens are allowed to live, but only as long as they are still able to lay eggs. When their ability to lay eggs declines, they are intentionally starved (they are deprived of water and food) to start the process of shaving. Namely, peeling causes a new cycle of egg excretion. Exhausted to physiological extremes, they go to slaughter after about two years. Otherwise, hens also live to be 10 to 15 years old.

Chickens are generally subject to cruel practices. At first, the few days old are stripped of their beaks without anesthesia, and then placed in cages where they can barely move or stretch their wings. Crowding increases the level of aggression and causes various mental frustrations and physical deformities or diseases such as osteoporosis or heart attack. Diseases are also the result of poor food, to which they deliberately do not add adequate nutrients (vitamins, minerals, eg iron-poor food causes the meat to be light in color, which increases the value of meat on the market). Crippled individuals die because they do not reach food or water. Also, the air that chickens breathe is saturated with ammonia due to excrement and therefore very irritating to the mucous membranes.

It is important to point out that free or organic eggs, where hens are allowed to go out in the sun, also require the killing of males, the exploitation of hens for eggs, their slaughter and compliance with the same indoor conditions.

Crispy fried potatoes with a secret ingredient…!

When someone succeeds in something without actually having the right skills, merits, or even less knowledge for that success, we say he had potatoes.  In most parts of Europe, the term having potatoes is familiar, so I can probably associate it with a symbol of random luck and a happy outcome despite poor choices.  There’s a lot of talk these days about happiness, and less about potatoes.  In fact, it amazes me that potatoes aren’t mentioned more often.  Last but not least, we mostly grew on potatoes.  Ever since Maria Theresa ordered it to be cultivated, it has been our main local food.  The order from above came with the aim of preventing the severe famine that threatened Europe at the time.  People did not understand that an otherwise poisonous plant has edible tubers full of starch.  Even though they smelled bad, the potatoes saved them anyway.

Potatoes grow even in bad weather, you plant them anywhere, in any flower bed and even on the balcony.  You can grow it in a straw box.  I imagine we could plant a lot with him, so with luck.  Large parking lots, shopping malls, would grow along bike paths and on abandoned no-man’s land.  Even a stupid farmer grows thick potatoes, so?  I suggest that self-care thinking about potatoes be one of the New Year’s resolutions that makes sense.  I mean, the decision to cycle more next year doesn’t make real sense, as my bike has been aging in the garden shed for several seasons.  However, I can decide to give another flower bed to potatoes and other vegetables that grow well in our country.  When the period that we all have a hard time with ends, we will hopefully say that we had potatoes last.  If there will be enough potatoes in the pantries and on the plates, we are not afraid of anything worse.

Potatoes baked according to this recipe will definitely surprise you with their taste. It is baked on coconut fat and rolled in coconut flakes. The result is crazy, we would say in earlier times. With imagination, the recipe could be called snow potatoes, especially when there is no real snow even on postcards. There will be no special work with cooking, it is more than affordable, we all love potatoes, so you can’t go wrong with it.

New Year’s potatoes

Ingredients for two.

600 g of medium-thick potatoes

sol

2 tablespoons coconut fat

2 tablespoons fine coconut flakes

Preparation

  1. Peel a squash, grate it and cut it into quarters. Cook it in fairly salted water for five to ten minutes. The cooking time depends on the type of potato, it should definitely be set aside before it starts to soften along the edges.
  2. Turn the oven to 200 degrees.
  3. Drain the boiled potatoes completely, preferably in a large strainer, then return them to the empty and still hot pot in which you cooked them. Sprinkle with coconut flakes, cover and shake to allow the coconut to stick to the damp potatoes.
  4. Heat the coconut fat in a suitably large baking pan. Sprinkle the coconut potatoes on it and flatten it to cover the bottom in one layer.
  5. Bake in a preheated oven for about half an hour.

Expert advice on how to save on food when everything has become more expensive

You’ve probably already noticed that food prices in stores have obviously jumped.

There has been a lot of talk in recent months about such and other price increases, and the new year has also brought with it higher food prices. The highest jump in prices can be seen in meat and dairy products, and in general, the rise in prices affected all food categories.

Before the new year, many people promised themselves that they would save a little more in the new period than before. When it comes to food, savings will be a more enigmatic promise, but anything is possible if we approach shopping prudently and strategically.

Order online…

You may have heard of this advice before, but you probably didn’t take it very seriously. In fact, online shopping has quite a few financial benefits. (Besides, you don’t even have to get up from the couch to reach the goal of a full fridge.) When ordering online, it’s much easier to refrain from impulsive shopping, says psychology. In addition, in this way we have the total sum of prices in front of our eyes all the time, which saves us unpleasant surprises at the box office. Some stores will charge you a few euros for delivery, but you can also avoid the latter cost by following the promotions. You will often come across days of free delivery. And one more thing: we save a lot of money if we buy different products from different providers. If we shop live, doing so is quite time consuming, and you make purchases online from various retailers very quickly.

Don’t underestimate the food in the freezers

There is a belief that fresh food is the healthiest, but this is not always the case. The nutritional value of fruits and vegetables is falling sharply while waiting to be eaten, so you will often get more vitamins into your body if you buy frozen ones at the store. Frozen food manufacturers use a quick-freeze process, which means that they freeze fruits and vegetables in a few seconds, thus avoiding the loss of vitamins and other nutrients.

Selectively buy organic foods

We understand that you want to bring only the best into your body and we also strive to avoid unnecessary intake of pesticides, genetically modified foods and so on. But some foods are just as good if you buy inorganic or non-organic. The Enviromental Working Group has published a list of 15 types of fruits and vegetables for which we can choose the latter option. These are fruits with a shell through which pesticides and sprays do not penetrate. Among them we also find avocados and onions.

Use the self-service cash register

Sometimes at the thought that we have to empty a trolley at the buffet, we sigh. But in reality, the extra effort in the store saves us quite a bit of money, according to research by the IHL Consulting Group. Moreover, impulsive purchases are as much as 32 percent lower for women who use the self-service cash register, while the difference is slightly smaller for men. Namely, shoppers of the stronger sex are expected to reduce impulsive purchases with the help of a self-service cash register by 17 percent.

Meat industry – the biggest consequence of global warming and hunger on the planet.!!!/!!

This could be linked to the meat industry and nutrition, which play a key role in environmental pollution. It is just the right time to remember that the meat industry and consumption could also be burdened with higher taxes, because the facts are:

  • Livestock farming poses the greatest threat to the environment and also poses more greenhouse gases than global transport as a whole.
  • The pollution of the seas with heavy metals and the abnormal death of fish is attributed to humans by the law of sowing and harvesting. They fish without hesitation, kill them, and man eats them without hesitation.
  • Livestock production produces 115 million tonnes of methane gas per year. Methane is 21 times more potent greenhouse gas than CO2.
  • Every human being who eats meat is not only co-responsible for environmental damage and climate catastrophe, but also for hunger in the Third World. Livestock from rich countries eat most plants from poor countries.
  • 90% of the destruction of tropical rainforests is due to mass livestock farming.
  • Meat and milk production is responsible for 85% of soil erosion – 24 billion tonnes a year.
  • a large, juicy steak that some people adore, but are not aware that they consume about 10,000 liters of water at the same time with this piece of meat. The cattle from which this steak originated not only drank so much water, but the water was used to produce fodder. There is also a lot of water flowing in the slaughterhouse.
  • Livestock farming is one of the main culprits for global warming and, consequently, droughts. In addition, more than 10,000 liters of water are used to produce one steak.
  • Regarding man’s attitude towards nature in general, it should be emphasized that people are masters of nature, but not in the sense of exploiters, but responsible guardians! And more facts: British physicist Alan Calverd writes in the World of Physics: “To reduce the amount of CO2 greenhouse gases in the atmosphere, it is not necessary to reduce the consumption of heating oil and gas, but humanity should change its eating habits. If all people were vegetarians, global warming could be controlled. » Meat causes diabetes, causes obesity, damages bones, causes inflammation and pain, contributes to heart attack and arteriosclerosis, is a risk factor for cancer. Experts have long known from experience: We live healthier without meat. We could protest against the tactics of blurring and confusion by officials who consider meat consumption harmless, and increase the contribution for corpse users. I’m writing you an idea if you could feel the original man and see justice for animals and nature, if most people don’t see it anymore (which is sad), and at the same time help those who really need money, because the state really very expensive. I also suggest that you support a greater supply of vegetarian food in inns, restaurants… The meat industry is a collective crime of cosmic proportions. This is felt by those who do not kill their conscience. So, let’s help raise people’s awareness. And at the same time to others, including animals. Hoping for the good of people, animals, nature, With respect and love K.S. additional facts: 7-16 kg of grain or soy is needed to produce 1 kg of meat. By “shaping” the grain into meat, this artificial lengthening of the food chain loses 100% of the fiber. Carnivores are therefore the most effective way to destroy available food. The area needed to process 1 kg of meat could produce 200 kg of tomatoes or 160 kg of potatoes at the same time. 40,000 children in the world die of hunger every day. Mass animal husbandry in the Western world is one of the main culprits for hunger in the Third World. About 50 billion animals are killed for human consumption every year.

The perfect vegan diet

The vegan diet excludes all foods of animal origin and foods derived from the exploitation of animals. These include meat, fish, milk, dairy products, eggs and honey. These are foods derived from animals and their secretions. There are more than 20,000 edible plants in the world, so the foods we avoid in our vegan diet are in the minority. A vegan diet can provide all the essential nutrients and, if properly designed, is suitable for people at all stages of life. The guide you are reading will help you with proper planning, as it explains how to meet the needs of all macro- and micronutrients with plant-based foods. Let’s start by looking at which food groups we eat in a vegan diet.

Starchy foods

These foods include, for example, potatoes, wheat, oats, rice, buckwheat and products such as pasta, couscous, bread, porridge and the like. What these foods have in common is that they have a high proportion of starch or carbohydrates. Starchy foods in their unprocessed form contain many complex carbohydrates that are metabolized more slowly than simple ones and provide a constant source of energy. Unprocessed and whole grains also contain a lot of fiber and other nutrients that are good for our body, while processed foods are often depleted of these nutrients. Our primary choice should therefore be starchy foods in their primary form. Carbohydrates are the main source of energy for the human body and are thought to make up about 80% of our diet.

Legumes include, for example, beans, peas, chickpeas, soybeans and lentils. Legumes are a great source of protein. Protein is a basic building block of the human body, and we are supposed to consume 0.8 grams per kilogram of body weight per day, which usually represents about 10% of our diet. Legumes also contain a lot of fiber, vitamins and minerals.

Nuts and seeds

Nuts and seeds include cashews, walnuts, almonds, hazelnuts, flaxseed, sesame, pumpkin seeds and the like. Nuts and seeds are a great source of fat. Fats are also an essential macronutrient and are thought to make up about 10% of our diet.

Fruit

Fruits include apples, oranges, bananas, berries and the like. Fruit is an excellent source of vitamins and fiber.

Vegetables

Vegetables include, for example, broccoli, cauliflower, kale and green leafy vegetables. Vegetables contain many nutrients and have a very beneficial effect on our body. About half of our plate should always be lined with vegetables, and we should also eat as many green leafy vegetables as possible, such as spinach and kale.

Fungi and algae

Fungi and algae include various types of mushrooms and algae. We use them mainly as spices.

Macronutrients

Macronutrients include carbohydrates, proteins, fats and water. We consume them in large quantities daily and they represent our source of energy.

Carbohydrates are the fuel for our body. They are estimated to account for about 80 percent of our caloric intake per day. All foods of plant origin contain carbohydrates, only the ratios are different. Carbohydrates are obtained primarily from starchy foods and fruits.

Protein

Protein is one of the basic building blocks of our body. It has long been known that plant foods are perfect and contain all the essential amino acids. Protein is also found in many foods of plant origin, and is most concentrated in legumes, nuts and seeds. They are estimated to account for about 10 percent of our caloric intake per day.

Fats

Fats are also an essential nutrient, and are mostly found in nuts and seeds. To meet the need for different types of fatty acids, we choose different types of nuts and seeds, but it is recommended to consume 1 tablespoon of ground flaxseed daily to meet the need for omega 3 fatty acids. In total, they are expected to account for about 10 percent of our caloric intake per day.

Vitamins

Vitamins include vitamins A, B, C, D, E and K. Foods of plant origin contain all vitamins, except vitamins B12 and D. B12 is neither of plant nor animal origin, but is produced by bacteria. It was once consumed through non-chlorinated water and unwashed food, but today it is the safest and most effective source of B12 from a dietary supplement. Vitamin D is synthesized by the human body when exposed to the sun, but the effect of the sun in our places in the colder months is too small. Then we ensure the need for vitamin D with the help of a dietary supplement.

At this point, it is important to point out that there is a lack of these vitamins in both vegan and omnivorous diets. The lack of these vitamins is due to changes in people’s lifestyles.

Minerals

Minerals include copper, zinc, fluorine, phosphorus, iodine, calcium, potassium, chlorine, cobalt, chromium, magnesium, manganese, molybdenum, sodium, selenium, vanadium, iron and sulfur. Plant foods are extremely rich in minerals, but we must be careful to eat enough. As already mentioned, vegetables and green leafy vegetables should make up at least half of our meal. Insufficient intake of vegetables can lead to iron and calcium deficiency. The need for both can be met by eating green leafy vegetables and foods enriched with minerals.

Where is the harm if we take milk from animals?

For the dairy industry to thrive, it only needs females, as males do not produce milk.

Like all mammals, a cow produces milk to feed her young. The notion that cows produce milk all the time is misguided, as they only do so when they have a cub.

For this reason, males are slaughtered after birth. Either this will happen immediately, or they will be sold to the meat industry, where they will be killed as calves after a few weeks of captivity, or as adult cattle as soon as they reach a profitable size, which will be around one year old.

If a cow gives birth to a female, the latter will usually be separated from the mother so that the mother’s milk can be seized, after which she will be abused in the same way. When breast milk becomes less profitable, her neck is cut.

This usually happens after two cycles of milking when the cow is about six years old. The average lifespan of cows is twenty years.

Free range, pasture, organic labels, etc.

Regardless of the quality of life before death, farm animals are eventually sent for slaughter.

There is a misconception that these animals can “live a beautiful life” before they die for our food. In fact, animals die as soon as they fulfill their purpose, i. as soon as they reach a profitable size, which is well before the end of their life expectancy.

There are also signs of free range, soil breeding, etc. in many places very undefined and can vary greatly. These labels do not guarantee that the animals had a quality and beautiful life, they only mean that the farm meets certain minimum standards for obtaining such status.

Of course, this does not mean that all farmers treat their animals desperately, some actually allow them a relatively decent standard of living before cutting their necks. However, it is completely naive and uneducated to expect this to be the case in most cases

Vitamin b12

The name vitamin B12 or cobalamin includes several related compounds that act as cofactors in the metabolism of amino acids, fatty acids, phospholipids, hormones and many other substances in the body. The specialty of vitamin B12 is that it contains the mineral cobalt. Foods of animal origin are the most important dietary source of vitamin B12, and too low a dietary intake can cause abnormal blood cell shapes and nerve damage.

Why is it important?

Vitamin B12 has a role in reducing fatigue and exhaustion, but it is also necessary for the normal functioning of the immune and nervous systems, for normal psychological functioning, participates in nutrient metabolism, DNA synthesis and homocysteine ​​metabolism. Vitamin B12 also participates in the process of red blood cell formation, and at the same time plays a very important role in the conversion of reserve and transport forms of folic acid into its effective form.

Vitamin B12 needs

The recommended daily intake (VAT) of vitamin B12 for an adult is 2.5 (g per day. Such an intake is easy to achieve with a mixed varied and balanced diet, but much more difficult with a strict vegetarian diet (veganism), as this vitamin is found mainly in foods of animal origin. Just as an example – you get this amount of vitamin B12 into your body if you eat a burger containing mixed meat (130g) during the day.

Increased needs for this vitamin occur during pregnancy and breastfeeding, as some of it is transferred to the fetus or milk.

Some people, especially older adults and patients with bowel and / or stomach problems, may have difficulty absorbing vitamin B12. For the absorption of the vitamin, the t.i. intrinsic factor, and in its absence, the absorption of vitamin B12 may be impaired. Such people need higher vitamin B12 intakes.

Inputs too low – shortage

Milder forms of vitamin B12 deficiency manifest as fatigue, weakness, constipation, loss of appetite, depression, and impaired memory, while more severe deficiencies manifest themselves as megaloblastic anemia and nervous system disorders. Long-term deficiency and growth deficiency (children, pregnancy) are especially dangerous – the consequences of deficiency in such cases can be irreparable and permanent.

Most people who eat a mixed diet get enough vitamin B12. According to research, adolescents in Europe consume on average several times the recommended daily allowance of vitamin B12. At the same time, the body also has the ability to store certain amounts of B12, and these stores are rarely depleted, so there is no shortage of occasional and limited lower vitamin intakes.

Much more common, however, is a nutritional deficiency of vitamin B12 in people with long-term strict vegetarian diets that contain neither meat nor dairy products and eggs (vegan diet). With such strict vegetarianism, it is necessary to control the intake or. status of vitamin B12, or add this vitamin in the form of dietary supplements or. vitamin fortified foods. Vitamin B12 deficiency is also more common in older adults.

Inputs too high

Where is it located and how effectively is it absorbed?

In terms of chemical composition, vitamin B12 is very complex. Unlike other B vitamins, cobalamin (B12) is synthesized almost exclusively by bacteria in nature. Therefore, it is present only in foods that are bacterially fermented and in foods that come from animals that have received vitamin B12 either from the microbiota in the digestive tract (bacterial origin) or from their diet. Bacteria need sufficient amounts of the trace element cobalt and other appropriate conditions for the biosynthesis of vitamin B12. Interestingly, vitamin B12 is not synthesized by other microorganisms – molds and yeasts. There is also no convincing evidence that vitamin B12 is biosynthesized directly in animal tissues.

By far the most abundant source of vitamin B12 is the liver, but it is also found in the muscle meat of ruminants, fish, eggs, milk and cheese. Foods of plant origin contain practically no vitamin B12 – the minimum amounts come from the biosynthesis of the vitamin by bacteria in the soil, which is accidentally absorbed into plants. Larger amounts of vitamin B12 can be found in foods that are subject to fermentation (including plant), and in those that are enriched with this vitamin during production, e.g. in a variety of fortified cereals for breakfast.

ATTENTION: The human body cannot use some forms of cobalamin!
Due to the increased risk of vitamin B12 deficiency in a strict vegetarian diet, vegans are advised to add this vitamin in the form of dietary supplements. It should be noted that edible blue-green vaccines (cyanobacteria), which mostly contain pseudovitamin B12, which is not active in humans, are sometimes used in vegan supplements. Users should therefore be aware that vitamin B12 is added to dietary supplements in one of the active forms, e.g. such as cyanocobalamin, hydroxycobalamin, methylcobalamin or 5-deoxyadenosylcobalamin.

Milk does more harm than good.!!!!

The long-held belief that milk benefits our health has been called into question by Swedish experts in their latest research. It showed that daily consumption of large amounts of milk can lead to health problems.

For decades, we have believed that milk is good for our health and that it is therefore advisable to drink plenty of it. A diet rich in dairy products is supposed to help build and maintain strong bones and reduce the risk of fractures in those who are more exposed due to age. In addition, calcium is important for other body functions as it helps regulate heart rate and blood clotting. That is why doctors advise us to consume milk and dairy products that are rich in calcium every day.

But a recent study by Swedish experts from Uppsala University found that drinking milk daily does not reduce an individual’s risk of bone fractures, as the body needs vitamin D to absorb this mineral in addition to calcium and can increase the risk of death. In addition to calcium, milk contains two types of sugar – lactose and galactose, which accelerate the aging process in animals, as they promote oxidative stress and chronic inflammation.

The aim of the latest research, however, was to find out whether these sugars have the same effect on humans. The study analyzed data from 61,433 women aged 39 to 74 and 45,339 men aged 45 to 79. They regularly completed a questionnaire asking experts how often they ate the 96 most common foods on the attached list, which also included milk, yogurt and cheese. Women were followed for an average of 20 years and men for 11 years and the number of deaths and fractures was observed in different groups. ” We really found higher oxidative stress and inflammation in women and men who drank a few glasses of milk each day compared to those who drank less milk, ” study leader Karl Michaëlsson told Yahoo Health. ” But we didn’t detect fewer fractures in people who drank more milk. In addition, the risk of death was higher for women who drank more than three glasses of milk a day (680 ml on average) compared to those who drank less than a glass of milk a day (60 ml on average). “

Michaëlsson explained that the findings only show a link between milk and an increased risk of mortality and not evidence to suggest a cause-effect relationship. This means that oxidative stress, which occurs when oxygen in our body reacts with molecules called free radicals, does not cause death but increases the risk of developing diseases such as diabetes, cancer, heart disease and bone loss. Chronic inflammation, however, is associated with a whole host of other diseases, including stroke, depression, cancer, and heart disease.

Despite the results of the study, Michaëlsson says that both children and adults should not exclude milk or other dairy products from their diet. ” It’s too early to draw conclusions from this research to give people specific recommendations. This study should not be seen as crucial, but only as a piece of the puzzle that will show more concrete results. “

Two fruits that effectively lower cholesterol.!

Elevated levels of bad cholesterol in the blood are a common problem in modern society, but when cholesterol levels are not extreme, they can be alleviated by diet, which means eating foods that lower unhealthy fats. In this role, two fruits cut extremely well.

An apple

Apples come first. Apples contain a colorful palette of fiber, among which pectin stands out. This prevents the body from absorbing too much cholesterol, which would then build up on the walls of blood vessels and impede blood flow. Apple pectin is the easiest to use by the body, so these fruits are rightly known as allies of vascular and heart health.

Avocado

The fruit, which is in second place from this point of view, may surprise many. It is an avocado, an excellent source of healthy fats. These provide energy and supply the body with heat and lower the amount of bad cholesterol in the blood, which means that avocado is an indispensable component of the diet also in terms of heart health.

How to turn anger into effective action???????

There is a great deal of anger in people about the state of the world, which is just coming to the surface. It is very important, however, what to do with this anger when we feel it in ourselves.

There is a great deal of anger and tiredness in people because of the state of the world, which is just coming to the surface. During this time, the truths are increasingly being revealed, including various frauds, corruption, etc., in which politicians and “respectable” people are also involved.

When these truths are revealed, people often feel resentment or anger towards situations or “elite” people who perform various actions that affect our society. These can be planned economic upheavals and the destruction of society, political lies, various unconstitutional t. i. obvious measures or anything else. We often believe that we are “awake” when we learn these truths, and that our awareness has expanded in some way.

It is very important, however, what to do with this anger when we feel it in ourselves. Prolonged anger, resentment and anger act as a slow poison that affects our health and mind on a daily basis.

Unpleasant emotions, such as anger, fear, etc., are, of course, to some extent useful and necessary and already evolutionarily destined for survival, but they are a very large consumer of energy. It is important that we do not suppress them or drown in them, but allow ourselves to feel them and then learn to transform them into inner strength, change, creation and good solutions.

In a state of prolonged anger and resentment, it is difficult to really connect with good ideas and solutions to overcome the current situation and the state of the world. Namely, anger obscures our creativity, innovative mind and ability to create a truly different result.

When anger comes up and we feel it, that’s okay, of course. There is nothing wrong with her showing up. Most often, this emotion tells us that someone has crossed our boundaries, that e.g. endangered some of our values, that we need to set ourselves, set a limit for others in accordance with our values. Anger is therefore always a demand for change; e.g. to cause a change in another person’s behavior.

So the feeling of anger is not wrong and it is not true that you should never feel it. But a long-lasting sense of anger doesn’t get us where we want to be. Are we really free if we can get angry so easily?

By practicing mindfulness and certain MBSR “Mindfulness – Based Stress Reduction” techniques, we can learn to stay grounded so that we are not overwhelmed by anger or swallowed by fear, so that we do not react negatively to negativity. We learn to look at the world more broadly, to face it and ourselves, we learn to respond consciously.

Being in an empowered state, in contact with yourself is the key to changing yourself and consequently to changing the current state of the world. The more people who align themselves with their intention to be in touch with themselves and are empowered, the more we will move towards change. This is our natural state in which we awaken.

Why do so many people find it difficult to find serenity, peace and knowledge within themselves for solutions and progress?

In general, they are angry at the state of the world and do not work on their “why”. They don’t question themselves and they don’t research. The media they watch and the influencers who follow them are often polarized and tell them who the bad guys are and why they should be blamed for everything. They simply do not observe what is happening around us and do not use this information to make decisions about how to act, but only observe and become emotionally charged and stuck.

They remain stuck and identified with their thoughts, emotions, and beliefs. They walk in a circle and create the same result over and over again.

But when we choose the path of empowerment:

We create awareness from a space of neutrality that allows us to be free and consciously respond, respond instead of just react. Using mindfulness and various MBSR techniques and pattern reshaping techniques that interfere with our neuroplastic mind, we develop contact with ourselves, the environment, and life as something less tense, more fluid. Let’s clarify what we want our world to look like, our reality. We create our reality, we live our truth, our conscious life, and by our example others join us on the path of empowerment.

If we only automatically respond to what is happening in the world all the time with anger, judgment, accusation, or resentment, our power goes to those who commit these acts, and we will experience suffering in the mind.

Change will happen when we accept situations and conditions as they are, even if we disagree with them, and transform the energy of anger into our inner strength, creation, and solutions. We focus our attention and energy on what we want to create, not on what we don’t want.

When we are in tune with who we really are, rather than relentlessly stuck in our emotions, distracted or upset, we are very calm and peaceful, benevolently present. That’s when we tune in to our full potential. We can influence what we want to change, transcend what has limited us.

However, if we are only angry all the time, we repeat the cycles of struggle, thus slowly harming ourselves and not seeing solutions. However, if we are informed and at the same time self-exploring, empowered and in our natural state, simply aware of who we really are, we act with the intention of doing good for ourselves and others, taking action and acting effectively with good solutions.

When we no longer act out of anger, it means creating freedom within ourselves. It is a different state of mind and being. Instead of triggering automatic “fight or flight” reactions all the time, we are aware and have the freedom to choose how we want to respond to something, instead of just reacting automatically.

Think about what it’s like to be angry and angry at what other people are saying. Are you feeling well? Does that drain your energy? Does it help change things? Do people respond better to your ideas when you are angry or when you are calm and open?

We humans are what animals eat…..?!?!

How does animal nutrition affect our health?

If the saying is true that we humans are what we eat, then it is also true that we are what animals eat. Livestock nowadays look exactly the same as their ancestors, but from a biochemical point of view, their meat is completely different. Changes in feed cause changes in meat quality, so this can affect human health. Thus, the quality of feed is linked to human health.

It is very difficult nowadays to feed livestock exclusively with fodder. Pastures are rare, and the human population is growing from year to year. This way of allowing livestock to return to pasture and feed only on fodder is almost impossible today. Between the early and mid-1940s, American farmers found that the time the cattle reached the desired weight could be shortened if the cattle’s diet was changed, namely that instead of grazing, corn fodder and various supplements began to be laid.

Although this has increased productivity, it has also increased the cost of treatment for animals and also for humans. Cattle fed exclusively on pasture have a neutral pH in the gastrointestinal tract, close to 7, and those cattle fed on maize feed have a pH between 5.0 and 6.5, which leads to acidosis. This, in turn, causes the good and beneficial intestinal microflora to turn into pathogenic.

Untreated acidosis causes a decrease in appetite, an inability to digest cellulosic components from individual feeds, and a higher rate of infection.

A feed-based diet induces the development of acidosis in cattle, which in turn causes an increase in the number of E. coli bacteria in meat as well, which can affect human health. In the article, “Grass Fed versus Grain Fed: You are What Your Food Eats,” July 16, 2012, Bill Kiernanov, Director of Global AgInvesting Research & Insight, states “Corn in cattle feed dangerously raises acid levels in cow stomach, causing acidosis . This requires treatment with various drugs and antibiotics, thus setting first-class conditions for the growth of E. coli bacteria in the cow’s stomach. “

The concentration of E. coli bacteria is 315 times higher in the offal of livestock fed with feed than in those grazing on pastures. This increased the amount of food contaminated with the E. Coli bacterium, leading to an outbreak of many serious diseases, permanent organ damage and even death.

It should be noted that the concentration of E. coli bacteria is a measure of the general health status of the animal intestine. At high concentrations of E. coli bacteria, the concentrations of other pathogenic bacterial species, such as salmonella and listeria, may also be elevated, requiring greater use of antibiotics to treat livestock.

Over time, these bacteria became resistant to antibiotics in preventing cattle infections. This increased the bacterial contamination of beef, which in turn led to many food poisonings in humans and made it difficult to treat such diseases. Thus, animal infections have had and are having very serious effects on meat quality and, consequently, on human health. In cattle fed only on fodder, there is a huge lack of important antioxidants that improve the quality of meat.

The Canadian Ministry states that in order to improve the immunity of cattle and reduce respiratory infections, it is necessary to add a higher concentration of vitamin E, as this also improves the quality, durability and color of the meat.

The graph below shows that despite the addition of feed, the concentration of vitamin E is still lower in animals fed with feed, in contrast to those fed exclusively on pastures. In addition, vitamin E is supplemented with vitamin C, which has a synergistic effect on meat quality.

From a market point of view, perhaps the most important and problematic dietary difference between feed and pasture is the concentration of fatty acids in beef. People were accustomed to eating meat with omega-6 and omega-3 fatty acids in a ratio close to 1: 1. Today’s modern diet has this ratio of omega-6: omega-3 completely different, ranging from 5: 1 to 20: 1. There has been a major deterioration in the fatty acid ratio over the last century.

Dr. Maurice Boland, director of Alltech, explains that omega-3 is important for children’s ability to learn, it is useful for children with attention deficit and hyperactivity disorder. In addition, omega-3 DHA improves adult health, reduces the risk of developing heart disease and Alzheimer’s disease, and reduces depression. Omega-3 fats, EPA and DHA, are the most essential for human health.

In addition to feed, anchovies and pelagic fish also have a high content of omega-3 fatty acids. Unfortunately, due to wild catches of pelagic fish, which are high in omega-3 fatty acids, their levels have been declining for the past three decades.

One of the alternatives for long-term success is algae, which is high in omega-3 fatty acids. Microalgae are successfully used for the diet of pigs and poultry, for more enriched meat with omega-3 fats. In the study “Feeding with DHA omega-3 fatty acids can affect health and reproduction”, where the test product was evaluated, cows were divided into two groups, 84 days. The first group received the same amount of maize meal without the test product, and the second group of dairy cows received the Algae STM test product in addition to maize starch. The results were as follows: live weight of the second group was higher than the first group, milk protein, lactose, urea and somatic cell counts in milk remained unchanged, milk volume was higher in the second group, while milk fat content was lower .

For dairy farms, this means about 420 liters more milk per cow per year, through the use of algae supplements rich in omega-3 fatty acids.

However, this is not the only advantage of using algae supplements. Dr. Boland adds that studies have shown that using algae in lactating cows improves the uterine epithelium and thus ensures a higher pregnancy rate.
The best thing is that algae-based supplements are good for human health, because through milk and meat, we get more omega-3 fatty acids. Such beef can thus be compared to that of beef fed on pastures.

While these results are described in just a few minutes and in a few hundred words, these years of research have cost millions of dollars. The good news is that progress has been made in all areas. It will take some time, but we can look forward to improving health care in livestock farming and the quality of the meat diet, thus contributing to a healthier, greener planet and sustainable development.