10 reasons for tomatoes

Tomatoes have many health benefits. Make it an integral part of your diet.

Good for the skin

Tomatoes are high in lycopene. Lycopene is one of the basic ingredients in the most expensive facial cleansers. If we want to use tomatoes for skin care, we need eight to twelve tomatoes. Peel them and place the shell on the skin for ten minutes. Make sure that the inside of the peel touches the skin. After ten minutes, wash the skin and the face will be clean and radiant. Redness may appear, which eventually fades.

It prevents several types of cancer

The high content of lycopene in tomatoes reduces the chances of developing prostate cancer, colon cancer and stomach cancer. Lycopene is a natural antioxidant that slows the growth of cancer cells. There is even more lycopene in cooked tomatoes, so tomato soup should be on the menu at least twice a week.

Maintains strong bones

Tomatoes are high in calcium and vitamin K. Both nutrients make a significant contribution to strengthening bones and bone tissue.

It reduces the damage caused by smoking

No, eating tomatoes is not the latest method to help you quit smoking. Tomatoes effectively reduce the damage that smoking does to the body. Tomatoes contain cucumber and chlorogenic acid, which protect the body from carcinogens caused by cigarette smoke.

Full of antioxidants

Tomatoes are high in vitamin A and vitamin C. Together with beta-carotene, all three act as antioxidants that neutralize harmful free radicals in the blood. Free radicals in the bloodstream are dangerous because they can damage cells. The more red the tomato, the more beta-carotene it contains. Let’s not forget that cooking destroys vitamin C, so let’s eat tomatoes raw if we are deficient in this vitamin.

It benefits the heart

Vitamin B and potassium in tomatoes help lower cholesterol and blood pressure. By including tomatoes in our diet, we can effectively prevent heart attacks, strokes and many other heart problems that can endanger our lives.

Maintains beautiful hair

Vitamin A in tomatoes helps keep hair strong and shiny. It is also useful for eyes, skin, bones and teeth.

It benefits the kidneys

Seedless tomatoes have been shown to reduce the risk of kidney stones.

Good for the eyes

Vitamin A in tomatoes is amazing for improving eyesight. In addition, tomatoes are one of the best dishes to eat to prevent night blindness. Tomatoes are full of valuable minerals, including chromium. It helps diabetics regulate blood sugar.


Shops are becoming more and more stocked with vegan products, and restaurants are trying to add as many vegan dishes as possible to attract more and more vegans to our places. We find loads of vegan recipes and tips online that give all kitchen enthusiasts new challenges. For many people, these things help a lot in the transition, because suddenly it is no longer impossible to find a vegan restaurant, or at least a restaurant with a vegan offer. even lifestyle, as diet is only one part of a vegan life.

However, with this increase, we occasionally witness various conflicts in society. Journalists are very happy to report on this or that protest, especially if it is the occupation of a farm in the middle of Ljubljana or a protest rally in front of a delicacy in a shopping center. While reporting on veganism is good in principle, in these incidents I always wonder if such acts are good for the whole movement in the long run or not. Far from claiming that I disagree with the argument put forward by the protesters, I also admire their courage to dare to expose themselves in this way. I must say, however, that I have not yet met a vegan who would say that he opted for veganism because he witnessed such a protest. Maybe there really is one, but there is certainly a much higher proportion of those who saw the whole thing as a personal attack on their way of life. As a result, these people come to know veganism as something that is directed against them, and you need to have a lot of luck in the debate with such a person, because for them the matter is decided. Unfortunately, the media mostly only covers such things, and you rarely hear stories about the positive aspects of veganism. In most cases, when the topic of conversation is vegan, sooner or later questions arise about this or that protest, because people who do not know much about veganism do not know anything else. If I were to express support for the occupation of farms in such a situation, the conversation would be over immediately, and all my arguments already stated would be null and void. By doing so, veganism is placed on the fringes of society and shows people a picture of incompatibility.

Our task, in my opinion, should be to promote a vegan lifestyle by example. And that must include respect for fellow human beings. Who am I to accuse someone of being a bad person because he lives a life like he was taught from a young age and veganism is unknown and foreign to him? Such things should be dealt with systemically, which unfortunately requires political will. This political will will be hard to find if public opinion on veganism is negative, as there is no heroic politician who would risk his electoral base in order to support such a group.

9 healing benefits of nuts that you need to know

  1. A full fist is more than enough
    Only 28 grams (which is about 19 halves) contains 200 calories, 3 grams of fiber, 3 grams of protein and 20 grams of mostly unsaturated fats, which makes walnuts a great snack that satiates you, and with them you get a lot of antioxidants, vitamins and minerals.
  2. They are important for immune resistance
    Walnuts provide phytonutrients, plant compounds that have powerful antioxidant benefits. They are also a good source of the mineral zinc, which is crucial for immune cell development and functioning. Diets high in zinc are associated with a lower risk of many diseases, especially those related to aging and lifestyle. And not only that, eating foods that contain ellagic acid – an antioxidant found in nuts – is associated with a reduced risk of developing certain types of cancer.
  3. They are full of flavonoids
    Walnuts contain more flavonoids – a type of antioxidant found mostly in vegetables and fruits – than any other nut. People who regularly eat foods high in flavonoids are less likely to suffer from chronic diseases such as heart disease, diabetes, some cancers and cognitive decline. However, a 2016 study even showed a link between flavonoids and weight maintenance. Some foods with flavonoids that you can eat along with nuts: apples, blueberries, grapes, prunes, strawberries and peppers.
  4. They are crucial for heart health
    Walnuts are full of monounsaturated fatty acids – a type of fat that is associated with lowering bad cholesterol. Another advantage of these delicious nuts, however, is that they are full of beta carotene and vitamin E, which protect cells from damage by alleviating the effects of chronic inflammation.
  5. They contain surprisingly little sugar
    Not only do they contain very little sugar, walnuts can also help improve blood sugar levels by slowing the rate of absorption from the bloodstream into peripheral tissues. This helps maintain a constant energy level and prevents rapid rises and falls in blood sugar.
  6. They can invigorate the brain
    In all likelihood, you already know that walnuts are one of the most nutritious foods. However, you probably don’t know yet that a diet high in vitamin E reduces the risk of Alzheimer’s disease and dementia by as much as 25%. This is because vitamin E and other antioxidants in plant foods help reduce oxidative stress caused by inflammation in the body, protect cells and thus tissues of vital organs, including the brain.
  1. They help with weight loss
    Although it is true that nuts are high in fat, the fats found in nuts and some fruits (such as olives) actually promote weight loss and maintaining a healthy weight. The reason lies in the fact that nuts are an exceptional source of oleic acid – a good fat that satiates you and at the same time strengthens heart health. Walnuts are a great and delicious snack that won’t make you feel deprived.
  2. They contain key minerals
    Walnuts are an excellent source of manganese and copper, two minerals that improve the health of the entire metabolism, also have anti-inflammatory properties and the potential to help reduce the risk of heart disease. These nutrients have been shown to be particularly effective in preventing high blood pressure.
  3. They can satisfy the craving for a salty (unhealthy) snack
    Unsalted nuts are ideal for all people who are on a low sodium diet or want to reduce their salt intake. A diet high in sodium is associated with an increased risk of chronic diseases, especially high blood pressure. Replacing walnuts for a crunchy ingredient in any recipe can help you retain flavor with the addition of tremendous health benefits.

Reasons for veganism-if you didn’t know

Do you know what binds Tobey Maguire who played Spiderman, actress Mayim Hoya Bialik from The Big Bang Theory, singer Ariana Grande and athlete Carl Lewis? They all made the decision to eat vegan. Veganism is spreading across the planet. Millions of people today are vegans, and thousands of people join them every week. Be one of them!

There are many reasons for veganism: it is healthy, it is good for our planet, it helps reduce the number of hungry people in the world, it is good for animals and it is very tasty! Changing our diet is the best way to show that we care about animals and to oppose cruelty to animals.

Anyone who is vegan can rightly be proud because it contributes to their health, the environment, the well-being of other people and saves the lives of animals. By not buying animal meat, eggs, dairy products and products of animal origin, you show your compassion for everyone around you. The most important thing is what each of us can do to make the world a better place. To Martin Luther King, Jr. said, “The time is always ripe to do something good.”

When you become vegan, you will see some changes. And they are?

Today, more and more people are opting for veganism. Not only does this change your body, but it can also have a positive effect on the planet. People who stick to a vegan diet may experience some things differently than carnivores and vegetarians, from joint and bone health to how well they sleep at night.

  1. You may sleep better This is because vegans generally eat more fibrous foods and less saturated fats. A study has found that this can be a great recipe for a good night’s sleep. With a plant-based diet, you probably eat more complex carbohydrates that promote the release of serotonin, which helps you sleep. This means that eating starchy foods such as rice and potatoes can help you sleep better before bed.
  2. You can lose some weight. Numerous studies have shown that veganism affects your weight. In one study, both adults and children who followed a vegan diet consumed less protein, cholesterol and saturated fats. In fact, children who followed a vegan diet lost an average of 3.7 kg during the study period.
  3. Your hormones may change Although soy can be a good substitute for meat, eating too much soy can negatively affect your body. This can happen if you regularly replace meat protein with soy protein. It has been found that consuming large amounts of soy can interfere with the functioning of your thyroid, which is responsible for controlling and balancing hormones. This can lead to imbalances, which means it might be healthier to find other substitutes.
  4. Your joints are less inflamed Foods such as butter, cheese and burgers can cause joint inflammation because they are high in saturated fat. New research suggests that a plant-based diet, especially veganism, can help with the symptoms of rheumatoid arthritis. This is partly because you won’t be eating as much saturated fat and also because you will be eating more food that actually fights inflammation.
  5. Taste things differently Switching from an unhealthy diet and animal products that are high in salt, fat and sugar can affect your taste buds. This can mean discovering a new love for foods you didn’t like before.

8 reasons why we don’t drink cow’s milk.

  1. Inconvenience due to milk Numerous studies have found a link between the consumption of cow’s milk and the onset and development of heart disease, kidney stones, osteoporosis, allergies, multiple sclerosis and other autoimmune diseases. How come?
  2. Milk is adored by bacteria and viruses According to traditional Chinese medicine, dairy products cool us down (so be sure to give them up at least in winter!). Inside, however, they create either an excess of cold or an oxidative heat in which fungi, parasites, bacteria and viruses multiply.
  3. Antibiotics and growth hormones Milk and dairy products contain antibiotics, growth and other hormones (if they are not organic milk), which are absorbed into the body when ingested. Namely, cows often get sick due to intensive exploitation for milk production. They are often treated with drugs and pharmaceuticals that can also pass into milk and cause harmful effects in those who consume this milk. They promote, for example, glandular problems and hormone secretion.
  1. Unethical treatment of animals Many people simply give up milk because they do not agree with the way today’s large-scale industry works, because of environmental pollution, chemicals, and above all because they do not agree with cruelty to animals. Unfortunately, the truth in the dairy industry has nothing to do with ads where cows happily graze in the mountains. In the dairy industry, everything revolves around profit and the question of how to get as much milk as possible at the lowest possible cost, with animal welfare playing no role. Cows have milk to feed their offspring. For maximum milk yield, cows are pushed to physiological extremes. When cows are depleted year after year after a few years due to constant exploitation and artificial insemination, they are sent to slaughterhouses. While they live in the wild for 25 years and more, in the dairy industry they live from 2 to a maximum of 5 years.
  2. Cow’s milk is intended for calves Humans are the only species that drinks milk after weaning from the mother – and that milk of another species. In terms of chemical composition, human milk is very different from cow’s milk. The composition of milk is adapted to the needs of infants: what a baby needs is something other than what a calf needs. And when people lose their natural need for milk, the production of enzymes for milk metabolism begins to decrease. for protein and lactose processing.
  3. Milk weakens the body Cow’s milk protein is difficult or impossible to digest. The consequences manifest themselves in the form of allergies, inflammation and a weakened immune system. Symptoms include asthma, nasal congestion, skin rashes, lung infections, irritability and fatigue. Experts have proven that drinking milk contributes to constipation or diarrhea, headaches, muscle cramps, obesity and heart problems.
  4. Hormone imbalance Many gynecologists warn that dairy products cause hormonal imbalances, heavy menstruation, weight problems, as well as thyroid and digestive, respiratory and excess mucus, which causes a weak immune system and certainly easier morbidity.
  5. Calcium in milk causes osteoporosis Although milk is high in calcium, its absorption into the body is low. The body uses most minerals to neutralize acidity instead of absorption. To re-neutralize it, the body draws minerals from the bones and the result is osteoporosis.


Pig love Humans like other animals


If animals are at least a little important in moral terms, we cannot eat animals and products of animal origin; We are committed to a vegan diet, ie a diet that includes vegetables, fruits, grains, legumes, nuts and seeds, but excludes all types of meat, fish, eggs, milk, cheese and other dairy products.

It is man’s moral obligation not to cause unnecessary suffering to animals. Our enjoyment, fun, or convenience, however, are not reasons to justify this.

Although animals are morally important, humans are more important. Such a position is anthropocentric and could be refuted by arguments.

Our moral confusion

At the beginning, they present a very well-known case of Michael Vicko, an American football player in the Atlanta Falcons team. later Philadelphia Eagles, who organized dog fights on his estate in Virginia. When the case came to light in 2007, the media reported on it continuously for weeks. He financed, participated in and served dog fights. He not only participated in dog fights with his dogs, but also killed more of them personally when their performance did not meet his expectations. People were upset and angry at Vicko. Despite his apologies, he is still not forgiven today. He still appears in the news. The reason why people were so angry at Vicko is that according to them he committed a barbaric act of making dogs suffer and die just because he enjoyed it. The vast majority of people agree that enjoyment or pleasure is not a good reason to cause suffering to dogs. We all also agree that beating a dog out of pleasure is morally wrong. The suffering of the dogs caused to them by Vick was completely unnecessary.

The problem is that eating food of animal origin is not morally different from dog fighting. ”No one doubts that using animals for food (even in the best of circumstances) causes a lot of suffering and inevitably killing animals. So we have to ask ourselves if there is a good reason to kill animals for food. The short answer to this question is: no. From a medical point of view, we cannot say that we should eat foods of animal origin. Even the highly conservative American Academy of Nutrition and Dietetics has written that well-planned vegetarian diets (vegan-led) are suitable for people of all ages and can even have a positive effect on the prevention and treatment of certain diseases. Numerous studies have shown the harmfulness of foods of animal origin, but we don’t even need to know them. It is enough to agree that foods of animal origin are not necessary for optimal health. Even if one does not believe that one would be healthier with a varied vegan diet, according to today’s scientific findings and practical experience, many will certainly not be less healthy.

There is a general consensus that livestock farming is an environmental disaster. Although damage estimates vary, the fact is that animals need to consume many kilograms of grain and other feed in order to produce one kilogram of meat. The amount of grain eaten by livestock alone in the U.S. would be enough to feed the 840 million people who eat only plants. The authors cite a study that found that producing one kilogram of animal protein requires about a hundred times more water than producing one kilogram of cereal protein. There are many more negative environmental impacts of mass livestock farming: 51% of total greenhouse gas emissions from human activities, a significant amount of fossil fuels, extremely inefficient use of arable land, generating huge amounts of animal excrement, manure from farms causing surface water pollution and groundwater, is to blame for the pervasive spread of hormones, for the problem of antibiotics being given to animals to promote growth and prevent infections, and these end up in the environment, and so on. Livestock farming is also responsible for deforestation, soil erosion and many other negative effects on the environment.

We can conclude that we do not need to eat animals for health reasons and that the result is a real ecological devastation. So what can be the excuse to cause suffering and death to 57 billion terrestrial and at least a trillion aquatic animals a year? We can make excuses that foods of animal origin are delicious. In addition, it is practical for us and has become a habit in the past. In this way, however, we prove that the consumption of food of animal origin is no different from a dog’s point of view from a moral point of view. Vick loved to sit around the ring and watch animal fights, like other people like to sit around the grill and watch the roasting of dead, dismembered animals treated badly by breeders who had no chance of free movement even in their short lives and saw no sunlight except perhaps on the way to the slaughterhouse. In both cases, there is a tremendous amount of animal suffering, for which there is no need.

Pay someone to do the dirty work

Maybe someone just notices the difference between dog fights and eating foods of animal origin. The difference is in killing animals. Unlike Vic, we do not enjoy the actual process of causing suffering and killing animals. Others do it for us. “Every first-year law student can tell you that according to the provisions of criminal law, it doesn’t matter whether you press the trigger yourself or hire someone to do it. In both cases, you are guilty of murder. ”Perhaps the difference is that it is easier to pay money than to kill someone. Someone who commits this act may be a sadist and enjoy the suffering of others. And yet they are both guilty of murder. The law treats them equally, as they bear the same responsibility from a moral point of view. The fact that we pay others to cause animal suffering and death does not save us from moral responsibility. “Even though you don’t know the exact process required and you don’t know all the terrible things that happen to animals, you know that you have to slaughter to get meat – and no one thinks a slaughterhouse is anything but a place of horror.” doubts that meat on a plate means suffering and killing animals. The difference between Michael Vic and someone who only eats food of animal origin and would never kill an animal is only psychological, but not moral, that is, from the point of view of justice or ethics.

There is no difference between meat and other foods of animal origin

If you’re leaning toward vegetarianism, you may be wondering what’s wrong with eggs, milk, and dairy products. Unfortunately, the notion that animals do not suffer in the production of these products is wrong. “Animals used to produce milk and eggs, like those raised exclusively for meat, are forced to live in large numbers in small areas, in appalling conditions such as those in mass livestock farms.” Some mistakenly think that cows automatically produce milk and we do them a great favor by milking. Of course, this is not true. Cows are also part of nature and, like other animal species, produce milk only if they are pregnant. That is why they are forcibly fertilized every year so that they can have milk all the time. Imagine this barbaric act. “Newly born calves are quickly separated from their mothers – sometimes immediately, but otherwise a day or two after birth. There is no man who would seriously claim that this does not cause distress to both the mother and the puppy. ”What would it be like to imagine human mothers whose children would be taken away immediately after birth? Instead of breast milk, it would be fed with an artificial preparation. If they were female children, they would be trapped in a dairy barn for the rest of their lives, but if they were male children, they would soon be slaughtered and sold as “veal” after six months at the latest. However, when milk productivity of cows begins to decline, which usually happens after five or six years, their life also ends in the slaughterhouse. It does not matter that the natural lifespan of cows is 25 years. “Dairy cows suffer from paralysis, mastitis (painful inflammation of the udder), reproductive problems and severe diarrhea caused by viruses and bacteria due to breeding methods on modern dairy farms. They are often given medicines to increase milk production. ”Many dairy cows end up too sick to walk, so they literally drag them to the slaughterhouse. In addition, they are also mutilated (their horns are removed and their tails are shortened without painkillers).

Nothing more rosy is the picture on the chicken farms. When the chicks hatch, they are separated by sex. “Male chickens cannot produce eggs, and because laying hens are a special breed, they are also unsuitable for ‘meat’.” fumigate. Laying hens, on the other hand, live crowded in small cages, where they have, on average, as much space as the surface of an A4 sheet for the rest of their lives. “Most laying hens are subjected to beak cutting (so they don’t peck at each other) and forced levitating. They achieve this by starving the birds for a while, causing them to lose their feathers and reproductive processes to resume. Eggs from hens that do not live in so-called battery cages are sold as ‘free-range’ eggs. ”But these animals also suffer severely. When the ability of laying hens to produce eggs declines (usually after one year in Slovenia), they are sent for slaughter. We can see that even if we eat only eggs, milk and dairy products from food of animal origin, we are still directly responsible for the suffering and death of many chickens and calves, as well as all exploited animals.

Except for dogs and cats

Public opinion does not only consider dogs and cats, that is, animals that we take good care of because they keep us company. The same applies to the animals we use for food. “Think bullfighting. Although some enjoy this ‘sport’ and strive to preserve it, most people find it disgusting and believe it should be banned. /… / Bullfights are extremely violent. The bull is tortured by stabbing spears into his back muscles and finally killing him when they thrust a sword into his heart. And the only excuse for this disgusting event is fun, a kind of pleasure. ”Although most people oppose bullfighting because it is inconsistent with our general moral values, they do not oppose the use of bulls and other animals for food. However, the lives of bulls and cows ending up in a slaughterhouse are no different than having a bull chosen for bullfighting. “The only difference is that the slaughter in the bullfighting arena is choreographed, but not in the slaughterhouse.” , as if a dog or cat were at risk. We have all heard the news many times about rescuing this or that animal that got into trouble.


We remain hypocrites in the sense that we continue to claim that it is morally wrong to torture animals, and on the other hand, we cause them suffering and death through our diet.

We become vegans and stop eating foods of animal origin. We look for thousands of vegan recipes online.

We are confused and looking for excuses so that we do not have to change our way of life. We would like to prove that what we have heard or seen is not true, that there are other opinions, just so we can continue to be blinded that not everything is as black for animals as it seems.


Anyone who knows me and has been reading my blog posts for some time may already know that psychology and personal development itself are very close to me. Before I was committed to being a vegan (as much as I can and is within my capabilities), I was committed to personal development and living beyond life itself. I have always been close to different, advanced things, and that is why I have often been uncomfortable, strange, and perhaps even inadvertently intrusive to others. Over time, I learned to accept these facts, and I told myself that’s just the way it is. I live for myself and not for foreign ideals. Life is mine and it is right that I live it the way I want and believe in things that may not coincide with society as a whole.

But that’s just me. A strangely lucky individual who would like life on this planet to be different than it is, but it is not.

And now the question arises. Why are we vegans so provocative and go to many people’s noses? I have come to my own conclusions as to why this is so. And these findings bring me inner peace, a broader understanding and disapproval of others I take much less to heart. To make it easier for you when you experience unpleasant treatment from society, institutions or even the media, today I will entrust you with four main guidelines that make society anti-vegan.


I, too, sometimes live in self-denial. Sometimes it’s easier not to admit your mistakes than to do the opposite. It takes a lot more courage to admit our wrong thinking, actions, and so on. I don’t always do well either, but I’m trying to change that.

So no one wants to hear that their eating habits are doing badly in the world. Our meals are so spontaneous and nowhere is there a trace of the violence that took place behind the animal diet. The traces have already been erased and the horrors covered. I know very well from my experience that talking about veganism and the truth of the cruel industry is a very difficult topic and can quickly lead to a conflict between two different parties, where each wants to prove his right or domestic “point”. These conversations can be very awkward and lead to mood swings between the two interlocutors. One side feels attacked by the other interlocutor and the opposite side just wants to present their point of view and explain the reasons for veganism. These worlds sometimes fail to find common ground, although there are people who also positively surprise you with their reasonable minds that are willing to listen without feeling attacked. However, when this conversation does not bear fruit, three points are usually hidden in the background:

The opponent feels threatened and starts looking for excuses in all possible ways. From this quickly come the absurd accusations that even vegans are torturing plants, even though these accusations have no real basis.

Because we serve the interlocutor with good answers to all his dilemmas, he only gets the feeling that we are attacking him and want to label him a bad person. But we just want to show the truth and try to show the other side of the story. If the interlocutor is not mature enough, you can form your own opinion about us and our speech and label us as someone who weighs and rapes with his beliefs.

All together, however, it can lead to a bad interpersonal relationship and break the relationship itself. People just don’t want to hear that they are contributing their diet to a lot of the misery and horrors that are going on behind these industries. Not to mention the effects of livestock farming on the environment and ultimately on our health. It is much easier to deny it all together and look for excuses.

Here we need to be aware that animal food is deeply indoctrinated in our society.

They get us used to her taste as babies and also tell us that such a way of life is necessary and correct. So we never doubt our daily decisions and even less do we want to hear that everything they have taught us and we believe is our truth is wrong. The ego quickly makes sure that we deny the truth just so that we can do peacefully forward everything we are used to doing.


Veganism is evolving a lot and more and more people are opting for such a lifestyle. Nevertheless, it remains a taboo topic for many. Vegans are described by some as extremists who are in sects, are dry and pale-faced. The reason for this is merely ignorance, veganism, his philosophy and diet itself. Many people think that we vegans have very little choice in our diet, that our menus are very poor and boring, and that if you are vegan you have to count calories, watch where all the nutrients are and plan to eat them so you don’t suffer from deficiency. All in all, the force can quickly sound complicated and repulsive. But who has the time to pay so much attention to nutrition ?! But the truth is quite different. Veganism is a force to be reckoned with, food is plentiful and the selection of recipes is endless. If a person has a good, unprocessed and varied plant-based diet, there is no fear of suffering from any deficiency. All you need to add is vitamin B12. I suggest you read my blog post 10 things you need to know when you become vegan.

So not knowing veganism can be a reason for people to look at vegans with amazement and rejection, so it’s right to talk about it as much as possible and educate people.

It is right that we show up and tell our stories and that as many people as possible see us.

That’s why I’m also writing this blog because I want to shed light on as many parts of the vegan lifestyle as I can.

Inability to change

Becoming vegan and giving up all the old habits is not always easy, as eating itself is very much related to our social life and follows us every step of the way.

In addition, it is more convenient to follow society and not expose yourself as different.

It is easier to eat what is offered on the table than to refuse and stay hungry. So, being vegan requires a great deal of determination first, and not everyone can do that. Not everyone can give up their favorite tastes, just as not everyone wants to stand out in front of other people with their different choice of diet, which deviates from the average of society. And how quickly such a person feels a little less in the company of a vegan, because he might be able to make this change. Or he succeeds for a while but simply succumbs to the power of old habits and conveniences. Such people can quickly withdraw from the vegan and socially shut down. And the vegan pulls short again as his appearance is simply too much for someone and doesn’t last in his company. Keep this in mind if you are vegan and a friend has removed you from their list even though you have never hurt them. This is another disgusting feature of veganism but at the same time a wonderful test for all your friendships. It will quickly become clear who your good friend is and not someone who is just competing with you and envying you. Let us always keep in mind that we should never share with each other and play the game of superiority over who is better or worse. After all, we are all children of God and we are worth the same, but that does not mean that we can live as we live, because at the moment our decisions do not have a positive impact on the planet and us, as the inhabitants of this planet. After all, everyone needs to think about how they want to affect our planet and just life on it.

As someone who does not care, it is right to highlight the care we should pay to these topics, as smart decisions could greatly raise the quality of our lives.

Influence of media / institutions

In fact, we vegans are a threat to the system as we are on average healthier and have a wider range of awareness. Next, however, is the fact that such people are harder to manage and do not support the most powerful lobbies in this world who have unimaginable power and authority. Their earnings are really high. We are talking in the billions here. It is this money that gives them the power to subjugate other institutions to work in their favor. And, if we decide not to buy their products anymore, this is felt on the final balance sheets, which is a sign of a red alarm and something needs to be done about it. So quickly they set up a pact with the media and start scaring us with various stories about how a child died from a vegan diet, how veganism is extreme and unhealthy, and how a vegan died in the mountains. If you delve into the background of these stories, you quickly see where the taco dog is praying and find that it is all about veganism, which most of the time has no good scientific basis. Everyday people can quickly get confused and no longer know who to trust. Many people only hear that the child has died and that the parents were vegans, and from this he concludes that we are terrible, irresponsible people. The background of these media stories is often different from what the media shows, and unfortunately few people look at the background of these stories and believe because it was written in a newspaper. But it will hold!

In addition, we are always intimidated by how important meat, milk and eggs are and that we will die of protein deficiency if we do not eat it. So everything the media and institutions tell us needs to be reasoned reasonably and looked into the background. Who was the one who wrote this article? Is he a member of any of these animal processing lobbies? If it is scientific research, we need to look again at who funded the research and who is interested in believing it. This propaganda is mainly based on the fear with which they want to control the crowd and their thinking. Fear is a powerful weapon for crowd control.

In the end, however, it is always the case that we choose the truths that are most appropriate for us. Unfortunately, someone will believe the untruths as he is not ready to eliminate his own self-denial and admit his mistakes. For such people, misinformation will be welcome as they will be able to continue to live comfortably as they have lived so far without being able to drastically examine their daily habits and how we affect the world around us with them. But we can take a different path and open ourselves to other possibilities, find our natural care for ourselves, nature and other inhabitants with whom we share this beautiful planet. What do you know that you may discover and learn about yourself and life as a whole

Scientific reasons why do NOT eat meat

Is meat healthy? The question is: what does science say? Science – so don’t advertise and fake advertisements. For example, if you believe that pomegranate has more and / or better antioxidants than e.g. apple, then you are a victim of false advertising. And this false advertisement is the result of a distortion of the truth of a scientific study…

Don’t believe the fake commercials. Unfortunately, many magazines and websites exaggerate in the headlines and people believe it (and spread ‘knowledge’ further) even though they haven’t even read the article. If you want to know the science behind something, then you need to read studies, it’s that easy. Not commercials.

In the article, the word ‘meat’ refers to all foods of animal origin: meat (meat of cows, chickens, fish, etc.), milk and dairy products, eggs and cheese. The use of the term ‘meat’ varies in these studies.

Scientific reasons why you should NOT eat meat *

  1. Neu5Gc is found only in animal meat. Neu5Gc is strongly associated with cancer and heart disease.
    Notes: Neu5Gc does not produce either a human body or a human-like monkey. However, Neu5Gc is found in almost all human tumors. Inflammation caused by this molecule feeds tumors and hardens arteries.
    Source: Diversity in specificity, abundance, and composition of anti-Neu5Gc antibodies in normal humans: potential implications for disease. Glycobiology. 2008 Oct; 18 (10): 818-30.
  2. The various types of meat occupy 15 leading positions on the scale of foods producing advanced glycation end products (AGE), with grilled chicken skin and fried bacon at the top of the scale.
    Notes: AGEs are gerontotoxins (aging toxins). AGEs cause protein binding, leading to stiffness, oxidative stress, and inflammation in muscles, brain tissue, eyes, heart, bones, red blood cells, and kidneys. These processes are also thought to contribute to the loss of muscle mass with aging.
    Source: Advanced glycation end products in foods and a practical guide to their reduction in the diet. J Am Diet Assoc. 2010 Jun; 110 (6): 911-16.e12.
    Source: Does the accumulation of advanced glycation end products contribute to the aging phenotype? J Gerontol A Biol Sci Med Sci. 2010 Sep; 65 (9): 963-75. Epub 2010 May 17.
  3. Arachidonic acid (naturally present in foods of animal origin) has been linked to inflammation, depression, anxiety and stress.
    Notes: Arachidonic acid creates inflammation in our body. Our body produces all the arachidonic acid it needs, unlike animals (such as cats), which produce little or no arachidonic acid because their bodies expect to receive it through diet (meat). Excess arachidonic acid causes excessive inflammation.
    Source: Preliminary evidence that vegetarian diet improves mood. American Public Health Association annual conference, November 7-11, 2009. Philadelphia, PA.
  4. Chicken and eggs are the biggest sources of arachidonic acid.
    Notes: Humans naturally produce enough arachidonic acid for bodily functions.
    Source: National Cancer Institute. 2010. Sources of Selected Fatty Acids among the US Population, 2005–06.
  5. Just one meal high in animal fat in just a few hours increases inflammation in the body to the point that human arteries can harden.
    Notes: Possible explanations are saturated fats or endotoxemia (see sections 7, 8 and 9). Inflammation is also caused by the meat of wild animals (see section 10).
    Source: Effect of a single high-fat meal on endothelial function in healthy subjects. Am J Cardiol. 1997 Feb 1; 79 (3): 350-4.
  6. Significant amounts of bacterial toxins are present in food of animal origin, causing endotoxemia (presence of bacterial toxins in the bloodstream) within just a few hours after ingestion.
    Notes: 40 different types of the most common foods were tested.
    Source: The capacity of foodstuffs to induce innate immune activation of human monocytes in vitro is dependent on food content of stimulants of Toll-like receptors 2 and 4. Br J Nutr. 2011 Jan; 105 (1): 15-23.
  7. Endotoxins have a strong affinity for the fat transport system in our digestive tract.
    Notes: Our body uses a fat transport system to absorb saturated fats (which our body loves to absorb) from foods of animal origin, while also absorbing endotoxins.
    Source: The capacity of foodstuffs to induce innate immune activation of human monocytes in vitro is dependent on food content of stimulants of Toll-like receptors 2 and 4. Br J Nutr. 2011 Jan; 105 (1): 15-23.
  8. Eating grass-eating wild animals also causes inflammation in our body.
    Notes: Inflammation was milder than with domestic animals. The reason is probably the lower percentage of fat in wild animals.
    Source: Differences in postprandial inflammatory responses to a ‘modern’ v. traditional meat meal: a preliminary study. Br J Nutr. 2010 Sep; 104 (5): 724-8.
  9. Cholesterol has been shown to nourish and promote cancer growth.
    Notes: Cholesterol is present only in foods of animal origin.
    Source: Cholesterol and breast cancer development. Current Opinion in Pharmacology. 2012 12 (6): 677–682.
  10. Eating at least half an egg a day has been shown to double the chance of developing cancer of the oral cavity, throat, esophagus, prostate and bladder, and triple the chance of developing cancer of the gut and breast.
    Notes: A possible cause is dioxins, which are present mainly in food of animal origin.
    Source: http://www.ncbi.nlm.nih.gov/pubmed/20104980
  11. Obesogen (a molecule that tells cells to turn into fat cells) organotin has been found in large quantities in fish.
    Source: Environmental obesogens: Organotins and endocrine disruption via nuclear receptor signaling. Endocrinology, 147 (6 – Suppl): – 50, 2006.
  12. Meat has little or no antioxidants. Most species contain less than iceberg lettuce.
    Notes: One type of food of animal origin had extremely high levels of antioxidants: human milk.
    Source: The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J. 2010 Jan 22; 9: 3.
  13. Researchers from Harvard in research lasting more than 22 oz. 30 years, in which 37,698 men or 83,644 women found that eating red meat increased overall mortality and cancer mortality.
    Notes: The studies considered age, body weight, alcohol consumption, physical activity, smoking, family history, caloric intake, and intake of whole plant foods. Nuts have also been found to have a protective effect as an alternative source of protein.
    Source: Red Meat Consumption and Mortality: Results From 2 Prospective Cohort Studies. Arch Intern Med. 2012; 0 (2012): 201122871-9.
  14. Nitrites from processed meat form nitrosamines (carcinogens that are also present in cigarette smoke) and are associated with the two most common cancers in children, brain tumors and leukemia.
    Source: A meta-analysis of maternal cured meat consumption during pregnancy and the risk of childhood brain tumors. Neuroepidemiology. 2004 Jan-Apr; 23 (1-2): 78-84.
    Source: Nitrites, nitrosamines, and cancer. Lancet. 1968 May 18; 1 (7551): 1071-2.
  15. The level of uric acid in the body is increased only by purines (present in meat) and fructose.
    Notes: Uric acid causes gout, high blood pressure, obesity, diabetes, kidney disease, and cardiovascular disease.
    Source: The role of uric acid as an endogenous danger signal in immunity and inflammation. Curr Rheumatol Rep. 2011 Apr; 13 (2): 160-6.
  16. Eating meat just a few times a month greatly increases the likelihood of developing an abdominal aortic aneurysm.
    Notes: When an abdominal aortic aneurysm begins to rupture, the patient has less than a 15% chance of survival.
    Source: Analysis of risk factors for abdominal aortic aneurysm in a cohort of more than 3 million individuals. J Vasc Surg. 2010 Sep; 52 (3): 539-48.
  17. Our livers can detoxify only about 50% of the heterocyclic amines (carcinogens) produced by heat treatment of chicken meat. Previously, scientists thought that, like other animals, we could detoxify 99% of this dangerous molecule.
    Notes: 99% of heterocyclic amines can be detoxified by laboratory animals – hence the previously erroneous data extrapolated to humans.
    Source: Biomonitoring of urinary metabolites of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (phip) following human consumption of cooked chicken. Food Chem. Toxicol., 46 (9): 3200-3205, 2008.
  18. Processed meat is strongly associated with the development of cancers of the stomach, intestines, rectum, pancreas, lungs, prostate, testicles, kidneys and bladder.
    Source: Canadian Cancer Registries Epidemiology Research Group. Salt, processed meat and the risk of cancer. Eur J Cancer Prev. 2011 Mar; 20 (2): 132-9.
  19. In women diagnosed with breast cancer, an increase in saturated fat intake increased breast cancer mortality by 41%.
    Notes: The five largest sources of saturated fat: cheese, pizza, pastries, ice cream and chicken.
    Source: Post-diagnosis dietary factors and survival after invasive breast cancer. Breast Cancer Res Treat. 2011 Jul; 128 (1): 229-36.
    Source: National Cancer Institute. 2010. Top Food Sources of Saturated Fat among US Population.
  20. Handling chicken meat increases the risk of dying from penile cancer, which is thought to be linked to exposure to carcinogenic viruses present in chicken meat.
    Source: Cancer mortality in poultry slaughtering / processing plant workers belonging to a union pension fund. Environ Res. 2010 Aug; 110 (6): 588-94.
  21. In addition to cancer, workers on chicken farms are more likely to have many other diseases (eg thyroid disease, schizophrenia, autoimmune neurological disorders, peritonitis and kidney disease).
    Source: Mortality in the Baltimore union poultry cohort: non-malignant diseases. Int Arch Occup Environ Health. 2010 Jun; 83 (5): 543-52.
  22. Salted meat products increase the risk of developing chronic obstructive pulmonary disease (COPD).
    Notes: COPD is a group of lung diseases (eg emphysema). In 2012, COPD was the third most common cause of death in the United States.
    Source: Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women. Am J Clin Nutr. 2008 Apr; 87 (4): 1002-8.
  23. An increased amount of meat in the diet increases the risk of developing cataracts.
    Source: Diet, vegetarianism, and cataract risk. Am J Clin Nutr. 2011 May; 93 (5): 1128-35.
  24. PhIP (a type of carcinogenic heterocyclic amine in heat-treated meat) not only damages DNA but also activates estrogen receptors (almost as potent as estrogen itself) in breast cancer cells, thereby promoting their growth.
    Notes: PhIP is most commonly found in chicken, beef, and fish.
    Source: The cooked food derived carcinogen 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine is a potent estrogen: A mechanistic basis for its tissue-specific carcinogenicity. Carcinogenesis 2004 25 (12): 2509–2517
    Source: The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine promotes invasive behavior of breast cancer cells. Toxicology 2011 279 (1 – 3): 139 – 145
  25. Eating meat, including fish, cheese or animal protein in general has been associated with an increased risk of inflammatory bowel disease.
    Source: Animal protein intake and risk of inflammatory bowel disease: The E3N prospective study. Am J Gastroenterol. 2010 Oct; 105 (10): 2195-201.
  26. One of the largest studies in the world links meat consumption with increased mortality in general, cancer mortality and cardiovascular mortality.
    Notes: The study involved 500,000 people over a 10-year period.
    Source: Meat intake and mortality: a prospective study of over half a million people. Arch Intern Med. March 23, 2009; 169 (6): 562–571.
  27. Eating large amounts of meat, dairy products and butter accelerates skin wrinkles.
    Notes: Plums, apples and tea (especially greens) are the most protective against wrinkles and peeling of the skin.
    Source: Skin wrinkling: can food make a difference? J Am Coll Nutr. 2001 Feb; 20 (1): 71-80.
  28. Carcinogenic heterocyclic amines (usually present only in roasted meat) have also been found in cheese and eggs.
    Source: Formation and biochemistry of carcinogenic heterocyclic aromatic amines in cooked meats. Toxicol Lett. 2007 Feb 5; 168 (3): 219-27. Epub 2006 Nov 16.
  29. Renal failure is associated with meat consumption.
    Notes: Eating meat causes the excretion of protein in the urine (microalbuminuria), which is a pathological phenomenon.
    Source: Associations of diet with albuminuria and kidney function decline. Clin J Am Soc Nephrol. 2010 May; 5 (5): 836-43.
  30. Iron from meat travels through the digestive system unregulated.
    Notes: Iron is a prooxidant, meaning it causes oxidative stress and DNA damage. Too much iron in the body can cause bowel cancer, cardiovascular disease, infections and inflammation. The body does not have a mechanism to regulate the removal of excess iron from the body.
    Source: Mechanisms of heme iron absorption: current questions and controversies. World J Gastroenterol. Jul 14, 2008; 14 (26): 4101-10.
  31. Food of animal origin (including turkey meat) lowers tryptophan levels in the brain.
    Notes: Foods of animal origin with a lot of tryptophan increase the level of tryptophan in the blood, and consequently lower the level of tryptophan in the brain. Plant-rich foods rich in tryptophan are most effective in raising tryptophan levels in the brain. improving mood.
    Source: Protein-source tryptophan as an efficacious treatment for social anxiety disorder: a pilot study. Can J Physiol Pharmacol. 2007 Sep; 85 (9): 928-32.
  32. Meat does not contain fiber to support healthy bacteria in our gut. This means that our bacteria cannot produce propionate, whose functions are to regulate cholesterol and the formation of new fat cells.
    Source: Propionate. Anti-obesity and satiety enhancing factor? Appetite. 2011 Apr; 56 (2): 511-5.
  33. For benign prostatic hyperplasia or. Prostate enlargement is most responsible for refined grains, eggs and chicken.
    Source: Food groups and risk of benign prostatic hyperplasia. Urology. 2006 Jan; 67 (1): 73-9.
  34. The following dangerous substances have been found in foodstuffs of animal origin: arsenic, lead, mercury, cadmium, polycyclic aromatic hydrocarbons and veterinary medicinal products.
    Source: Chemical safety of meat and meat products. Meat Sci. 2010 Sep; 86 (1): 38-48.
  35. A 30-year follow-up of patients with multiple sclerosis showed that 95% of patients who stopped eating saturated fat did not progress to the disease.
    Notes: A 50-year follow-up of patients showed that 95% of patients who resumed animal fats recovered immediately. The study concluded that multiple sclerosis was most likely due to the consumption of saturated fats of animal origin.
    Source: Effect of low saturated fat diet in early and late cases of multiple sclerosis. Lancet 1990 336 (8706): 37 – 39.
    Source: Review of MS patient survival on a Swank low saturated fat diet. Nutrition 2003 19 (2): 161 – 162.
  36. All types of meat (regardless of the method of preparation) increase the chances of developing uterine cancer.
    Notes: Chicken and fish increase the risk the most.
    Source: Animal food intake and cooking methods in relation to endometrial cancer risk in shanghai. No. J. Cancer, 95 (11): 15861592, 2006.
  37. Smoked meat can have a detrimental effect on fetal development and may increase the risk of cancer.
    Notes: Just a short stay near soot (containing polycyclic aromatic hydrocarbons) is associated with lower birth weight and a smaller head of the newborn.
    Source: Impact of barbecued meat consumed in pregnancy on birth outcomes accounting for personal prenatal exposure to airborne polycyclic aromatic hydrocarbons: Birth cohort study in Poland. Nutrition. 2012 Apr; 28 (4): 372-7.
  38. A high-protein diet of animal origin is associated with a relapse of chronic inflammatory bowel disease and an increased risk of developing it.
    Source: Diet and risk of inflammatory bowel disease. Dig Liver Dis 2012 44 (3): 185 – 194
  39. Concomitant consumption of microparticles (titanium dioxide and aluminum silicate), which are often used as additives in cakes and processed foods, and endotoxins causes a 6 times stronger inflammatory response of the intestinal wall than if endotoxins are ingested alone.
    Notes: Most people consume a trillion titanium dioxide particles a day. The researchers found these microparticles in all 18 diseased intestinal tissues studied (bowel cancer or inflammatory disease), while no microparticles were found in the healthy intestinal tissues studied. Titanium dioxide is used as a bleach. Among all types of food, donuts with white glaze / sprinkle contain the most titanium dioxide.
    Source: Immune potentiation of ultrafine dietary particles in normal subjects and patients with inflammatory bowel disease. J. Autoimmune. 2000 14 (1): 99 – 105
  40. Meat consumption is associated with premature puberty in boys and girls.
    Notes: Premature puberty is associated with an increased risk of developing breast cancer in women and abdominal obesity, and cardiovascular disease in men.
    Source: Internal exposure to pollutants and sexual maturation in Flemish adolescents. J Expo Sci Environ Epidemiol 2011 21 (3): 224 – 233
  41. Eating food of animal origin is associated with chest pain.
    Notes: Chest pain is caused by the hormone prolactin. When vegans and vegetarians ate meat in a study conducted in South Africa (where they have lower prolactin levels and are less likely to suffer from chest pain compared to the West), their prolactin levels rose and became comparable to prolactin levels in women from west. Two separate studies showed a significant reduction in chest pain after subjects eliminated meat from their diet.
    Source: Diet, lifestyle, and menstrual activity. Am J Clin Nutr. 1980 Jun; 33 (6): 1192-8.
    Source: Diet and prolactin release. Lancet. 1976 Oct 9; 2 (7989): 806-7.
    Source: Serum prolactin and oestradiol levels in women with cyclic mastalgia. Horm Metab Res. 1981 Dec; 13 (12): 700-2.
  42. The amino acid L-carnitine, which is present in large quantities in red meat and energy drinks, causes cardiovascular disease.
    Notes: While our body only produces L-carnitine, the problem arises when our gut bacteria come in contact with L-carnitine from food as they convert it into a toxic substance called trimethylamine N-oxide (TMAO). As a result, the level of TMAO in the blood increases sharply after ingestion of L-carnitine. TMAO is associated with the development of cardiovascular disease and cancer.
    Source: Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis. Nat Med. Apr 7, 2013
  43. Eating and handling chicken meat is associated with bladder infections.
    Notes: When handling frozen chicken meat, strains of bacteria that cause urinary tract infections appear in the rectum of the person who handled the meat. The appearance of bacteria in the rectum is also observed in the case when chicken meat is well heat-treated before consumption, because the bacteria enter the body before heat treatment. These bacterial strains are usually resistant to antibiotics.
    Source: Chicken as a reservoir for extraintestinal pathogenic Escherichia coli in humans, Canada. Emerging Infect. Dis. 2012 18 (3): 415 – 421
  44. Immediate thorough cleaning with disinfectant after each preparation of chicken meat proved to be the only method to significantly reduce the number of pathogens from chicken meat in the kitchen. Despite such cleaning, pathogenic bacteria were still detected in some kitchen utensils.
    Notes: The utensils were washed with disinfectant, a dishcloth was soaked in disinfectant, and the surfaces were sprayed with disinfectant, waited 5 minutes and wiped, and then samples were taken. Despite such cleaning, pathogens were found on utensils, surfaces and dishcloths.
    Source: The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen. Lett. Appl. Microbiol. 1999 29 (5): 354 – 358
  45. A 5% increase in calorie intake from saturated fats (at the expense of lower carbohydrate intake) can result in a 38% decrease in sperm count.
    Source: Dietary fat and semen quality among men attending a fertility clinic. Hum. Reprod. 2012 27 (5): 1466 – 1474
  46. Xenoestrogens (synthetic chemicals with estrogenic effects) are mostly found in fish.
    Source: Role of environmental estrogens in the deterioration of male factor fertility. Fertil Steril. 2002 Dec; 78 (6): 1187-94.
  47. People who eat fish meat have lower sperm counts compared to vegans.
    Source: Role of environmental estrogens in the deterioration of male factor fertility. Fertil Steril. 2002 Dec; 78 (6): 1187-94.
  48. One egg contains almost 2/3 of the maximum recommended daily intake of cholesterol for healthy people.
    Source: American Heart Association website (AHA).
  49. People who handle meat have a much higher mortality rate from cancer.
    Notes: Handling of the finished product is the most dangerous.
    Source: Cancer mortality in workers employed in cattle, pigs, and sheep slaughtering and processing plants. Environ Int 2011 37 (5): 950 – 959.
  50. Growing up on an animal farm increases the likelihood of developing blood cancer (living on a chicken farm has the worst impact).
    Notes: Growing up on farms that are only engaged in agriculture does not increase the likelihood of developing blood cancer.
    Source: Farming, growing up on a farm, and haematological cancer mortality. Occup Environ Med 2012 69 (2): 126 – 132.
  51. Eating meat can cause cellular cannibalism (autoimmune polyradiculoneuropathy), leading to an autoimmune response in the body (rheumatoid arthritis).
    Notes: Due to the consumption of organisms from one’s own (animal) kingdom, the human immune system begins to recognize its own meat as foreign. Autoimmune polyradiculoneuropathy has never been associated with the consumption of plant-based foods.
    Source: Meat-induced joint attacks, or meat attacks the joint: rheumatism versus allergy. Nutr Clin Pract. 2010 Feb; 25 (1): 90-1.
    Source: Auto-immune polyradiculoneuropathy and a novel IgG biomarker in workers exposed to aerosolized porcine brain. J. Peripher. Nerve. Syst. 2011 16 (Suppl 1): 34 – 37
  52. The amino acid methionine allows many cancers and tumors to survive and grow. Methionine is found practically only in foods of animal origin (mostly in eggs, fish and chicken).
    Source: The effect of methionine replacement by homocystine on survival of malignant and normal adult mammalian cells in culture. Proc. Natl. Acad. Sci. USA 1974 71 (4): 1133–1136.
  53. Meat is acidic, which leads to a higher risk of kidney stones and lower uric acid clearance.
    Source: Diet-induced metabolic acidosis. Clin Nutr 2011 30 (4): 416 – 421.
  54. Choline, which is present in high concentrations in eggs, can cause trimethylamine (the smell of rotten fish) to be excreted in exhaled air, urine, sweat and the vagina.
    Source: Smelling like dead fish: A case of trimethylaminuria in an adolescent. Clin Pediatr (Phila) 2006 45 (9): 864 – 866.
  55. Choline is converted to trimethylamine N-oxide (TMAO), which has been linked to cardiovascular disease and cancer.
    Source: Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis. Nat Med. Apr 7, 2013
  56. The most common infection of the brain with parasites in humans is infection of the brain with swine tapeworm.
    Source: Clinical manifestations, diagnosis, and treatment of neurocysticercosis. Curr Neurol Neurosci Rep 2011 11 (6): 529 – 535.
  57. Phosphorus preservatives are added to meat, which can damage blood vessels, accelerate the aging process and cause osteoporosis.
    Notes: Increased phosphorus levels are associated with significantly shorter lifespans.
    Source: Phosphate additives in food – a health risk. Dtsch Arztebl Int. 2012 109 (4): 49 – 55.
    Source: The prevalence of phosphorus-containing food additives in top-selling foods in grocery stores. J Ren Nutr. 2013 23 (4): 265-270.
  58. Phosphorus preservatives added to chicken meat significantly increase the risk of infection with bacteria of the genus Campylobacter.
    Source: Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. Appl. Environ. Microbiol. 2010 76 (8): 2419 – 2424
  59. In the samples of chicken croquettes from the two major food chains studied, chicken meat was not the main ingredient of the product, as fat, epithelium, bone, nerve tissue (brain and spinal cord) and connective tissue were present in large quantities in the croquettes.
    Source: The autopsy of chicken nuggets reads chicken little. Am J Med. 2013 126 (11): 1018-1019.
  60. Exposure to mercury and polychlorinated biphenyls (PCBs) due to fish consumption during pregnancy causes brain damage to the fetus.
    Source: Functional MRI approach to developmental methylmercury and polychlorinated biphenyl neurotoxicity. Neurotoxicology 2011 32 (6): 975 – 980.
  61. Mercury from fish outweighs the benefits of omega 3 fatty acids in brain development (it has a negative effect on IQ).
    Source: Fish consumption during child bearing age: a quantitative risk-benefit analysis on neurodevelopment. Food Chem Toxicol. 2013 54: 30-34.
  62. Due to the tendency of mercury to accumulate in the body, women planning to become pregnant should avoid mercury-containing foods for one year before becoming pregnant.
    Notes: The half-life of mercury is 2 months. This means that 2 months after ingestion, half of the amount of mercury consumed is in the body.
    Source: Fish consumption during child bearing age: A quantitative risk-benefit analysis on neurodevelopment. Food Chem. Toxicol. 2013 54 (NA): 30 – 34.
  63. Pregnant women who eat fish once a week take in more mercury than if they had received six mercury vaccines.
    Source: Speciation of methyl- and ethyl-mercury in hair of breastfed infants acutely exposed to thimerosal-containing vaccines. Clin. Chim. Acta. 2011 412 (17 – 18): 1563 – 1566.
  64. Some chemicals (dioxins, PCBs and DDEs) present in fish have a half-life of up to 10 years.
    Notes: A half-life of 10 years means that after 10 years, only half of the amount of chemical ingested is eliminated from your body. So at about 1% of your current level you may get to the end of your life.
    Source: Elimination of half-lives of polychlorinated biphenyl congeners in children. Environ. Sci. Technol. 2008 42 (18): 6991 – 6996.
  65. Cow’s milk contains estrogen and other natural hormones that promote the transformation of pre-cancerous cells into invasive cancer cells and promote the progression of cancer cells.
    Notes: Organically produced milk was tested in the study.
    Source: Milk stimulates the growth of prostate cancer cells in culture. Nutr Cancer. 2011 63 (8): 1361 – 1366.
  66. Just as cigarette smoking is a risk factor for lung cancer, milk consumption is a risk factor for prostate cancer.
    Notes: This is the finding of a meta-analysis (review of all existing research on the link between milk consumption and prostate cancer) of case studies and controls, ie research on what people with and without prostate cancer have eaten in the past. The same conclusions were reached in the meta-analysis of cohort research, ie research in which they monitored for several years what people ate and who got prostate cancer.
    Source: Milk consumption is a risk factor for prostate cancer: Meta-analysis of case-control studies. Nutr Cancer. 2004 48 (1): 22 – 27.
    Source: Milk consumption is a risk factor for prostate cancer in Western countries: Evidence from cohort studies. Asia Pac J Clin Nutr. 2007 16 (3): 467 – 476.
  67. The enzyme ‘meat glue’, transglutaminase, can have harmful effects on health and can cause allergic reactions.
    Notes: The enzyme acts as an auto-antigen and is harmful to people who have a gluten intolerance. Bacteria from other parts of the animal can also be found in meat glue (eg E. coli O157: H7).
    Source: Transglutaminase, gluten and celiac disease: Food for thought. Nat. Med. 1997 3 (7): 725–726.
    Source: Escherichia coli O157: H7 risk assessment for production and cooking of restructured beef steaks. Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 873 2010.
  68. In 70% of samples of purchased chicken breasts, arsenic was measured in much larger quantities than allowed by the FDA.
    Notes: Perennial arsenic intake has been associated with skin changes, skin cancer, and other cancers, e.g. bladder and lung, vascular and nervous diseases. According to the IARC, it is classified in group 1 (sufficient evidence for carcinogenicity in humans).
    Source: Roxarsone, inorganic arsenic, and other arsenic species in chicken: A U.S.-Based market basket sample. Environ Health Perspect. 2013 121 (7): 818 – 824.
  69. The amino acid leucine has the greatest effect on increasing the level of mTORC1, which is supposed to accelerate the aging process. Meat products contain the most leucine.
    Notes: The level of mTORC1 is reduced by limiting calorie intake. However, with limited intake of proteins, especially the amino acid leucine, mTORC1 levels can be lowered just as effectively.
    Source: Amino acid sensing and regulation of mTORC1. Semin Cell Dev Biol. 2012 23 (6): 621 – 625.
    Source: Nutrient control of TORC1, a cell-cycle regulator. Trends Cell Biol. 2009 19 (6): 260 – 267.
  • The links provided in the sources leading to the research summaries do not necessarily contain all the conclusions reached in the research. Source: 100 Scientific Reasons to NOT Eat Meat (accessed: 3 January 2015)

12 beneficial properties of garlic that should not be overlooked

One of the oldest cultivated plants in the world is found in almost every kitchen. Garlic is not only great for cooking, but also good for health. Its healing properties are truly invaluable.

Here are 12 beneficial properties of garlic that should not be overlooked

Garlic is so good for our health because…

  1. It is extremely nutritious These little pods contain an incredible amount of nutrients. Garlic is especially rich in vitamin C, B6 and potassium. The latter is as much as 401 g in 100 grams.
    It also contains vitamins A, K, folate, and a lot of minerals, including calcium (181 g in 100 g), iron (1.7 mg), magnesium (25 mg), phosphorus (153 mg), zinc 1.2 mg and selenium 14 , 2 mg. One clove of garlic (3 g) has about 18.8 kJ (4.5 calories), 0.2 g of protein and 1 g of carbohydrates.
  2. Affects blood sugar levels Garlic can help diabetics control their blood sugar (of course by following other recommendations). Garlic contains manganese – about 1.67 mg per 100 grams. An adult needs 2.5-5.0 mg of manganese. Manganese salts have a hypoglycemic effect in patients with diabetes – they lower blood sugar.
  3. Contains sulfur compounds Garlic is a particularly rich source of organosulfur ingredients – they give garlic flavor and aroma and a number of medicinal properties. During the preparation of garlic – when the pods are crushed or chopped, as well as when chewed – these are broken down into a number of other ingredients that interact with certain molecules in the body and have strong biological effects.
  4. Lowers cholesterol synthesis Garlic and its organo-sulfur ingredients reduce the synthesis of cholesterol in the liver. A series of these ingredients stop an enzyme that is a critical enzyme in the formation of cholesterol.
  5. Reduces the risk of cardiovascular disease (and thus the risk of heart attack or stroke) In several ways: Studies show that garlic and its ingredients help regulate blood pressure. And as already mentioned – garlic also helps lower bad cholesterol levels. In both cases, there are risk factors for cardiovascular disease. The sulfur ingredients contained in garlic inhibit platelet aggregation. Platelet aggregation (platelets) is the first stage in the formation of blood clots, which can clog the heart and brain arteries and cause a heart attack or stroke. Garlic also inhibits the proliferation of smooth muscle cells in the artery wall – which is extremely important, as the proliferation and travel of these otherwise dormant cells is central to vascular disease, including atherosclerosis. And then there are the garlic ingredients, which in erythrocytes can be converted into hydrogen sulfide – hydrogen sulfide is a molecule that acts as a dilator of blood vessels, which indirectly protects the heart.
  6. It has an anti-inflammatory effect Inflammation is the body’s natural response to injury or infection – so it plays a key role in the healing process and is not dangerous in itself. But chronic inflammation increases the risk of many diseases – including diabetes, cardiovascular disease, rheumatoid arthritis and some cancers. Research has shown that garlic and its extracts or. the compounds have anti-inflammatory effects. Inflammatory enzymes boil the organosulfur component obtained from garlic. In the laboratory, these ingredients have been found to reduce the formation of inflammatory molecules in macrophages involved in inflammation.
  7. Take care of gastrointestinal health Its antimicrobial and prebiotic properties ensure this. Prebiotics are nutrients for a healthy intestinal flora, but they also affect probiotics – good bacteria. Prebiotics therefore accelerate the growth of beneficial microorganisms and increase the activity of beneficial bacteria already present. Garlic also has an effect against intestinal parasites, speeds up appetite and digestion. It also works against tension.
  8. It is supposed to prevent Alzheimer’s disease and dementia Garlic is thought to help maintain cognitive health in the elderly, and studies have also shown that it may even reduce the risk of developing diseases such as Alzheimer’s disease and dementia. A study conducted at the University of Louisville found that certain garlic compounds (allyl sulfide) help prevent age-related changes in the gut-related intestinal microbiota. Garlic is also known to inhibit aging – it inhibits the formation of arteriosclerotic changes.
  9. It works against bacteria The antibacterial action of garlic was discovered by Louis Pasteur in 1858, and during the First and Second World Wars, garlic was used as an antiseptic to prevent gangrene. All members of the genus Allium – common onion, leek, chives, shallots, sage, especially garlic, have a strong antimicrobial effect. In a laboratory experiment, H. pylori, one of the causes of gastric cancer, has been shown to be sensitive to fresh garlic extract. They also found that as little as 2.5% of fresh garlic in the mouthwash provides good antibacterial activity. It also has a bactericidal effect on typhus, cholera, diphtheria and bacterial bites.
  10. Strengthens the immune system Garlic has antiviral properties and can help with some ailments – such as the common cold. It also relieves cough, for example, and helps with expectoration (eg in chronic bronchitis). The study, which divided 146 participants into two groups – one group received garlic supplements once a day for 12 weeks and the other received placebo – showed a reduction in cold morbidity. In the first group, 24 cases of colds were recorded, and in the second (placebo group) 65. There was also a shorter recovery in the first group.
  11. It works against cancer Garlic ingredients work against cancer. Boil enzymes t. i. the first stages, which are involved in the formation of metabolites with carcinogenic action, trigger enzymes of the second phase, which hunt and remove carcinogenic metabolites and trigger the cessation of cancer cell division, leading to their self-destruction.
  12. Is a powerful antioxidant Garlic contains antioxidants, substances that protect the body from harmful oxidants, among which the most common are t. i. free radicals. Free radicals destroy healthy cells. They also attack DNA and turn healthy cells into cancers, and turn beneficial cholesterol into harmful. The function of antioxidants is to neutralize free radicals and thus maintain a healthy balance. How many antioxidants the body can produce depends on the genetic record and environmental influences such as diet and smoking. Life changes that involve more pollution and a lower quality diet mean you are more exposed to free radicals. Garlic extract has been found to increase the activity of some antioxidant enzymes. Some side effects: Garlic can trigger them: in addition to unpleasant body odor and breath, abdominal pain and diarrhea are mentioned. More serious, however, are the consequences associated with bleeding. Garlic can also trigger allergic reactions and asthma in people who are exposed to garlic powder and steam.

Myths and misconceptions about soy…!!!

Soy has long been considered a highly nutritious legume and an excellent source of protein by renowned nutritionists and clinical nutritionists. Soybeans contain all the essential amino acids and an admirable number of micronutrients (vitamins and minerals), including calcium, iron, magnesium, manganese, phosphorus, potassium, zinc and vitamins B1, B2, B3, B5, B6, B9 and C. In soy we also find fiber and omega 3 and 6 fatty acids. The content of these components varies in different soy products, and is highest in soybeans, soy milk, tofu and tempeh.

Despite the many health benefits of soy, there are widespread misconceptions and myths about the “dangers” of soy consumption that are presented as facts. Let’s take a look at some of these myths.

All soybeans are genetically modified (GM)
The largest consumers of commercially grown GM soybeans, both in the U.S. and globally, are farm animals. GMOs are genetically modified organisms and their safety in human nutrition is hotly debated, and many European countries have already banned their use. While long-term studies and reliable data on the health effects of GMOs are not yet available, we know that they are present throughout our food chain. Soybean is just one of many plant species that is mostly genetically modified. Currently (in 2013, op. Cit.), 81% of all soybeans in the world are GM and about 85% of all GM soybeans are used as food for farm animals. Farm animals that eat GS soy build it into the body as a source of protein, so in slaughterhouses or dairies, GM soy does not disappear, but ends up on your plate.

Despite the staggering percentage of GM soybeans, we cannot claim that all soybeans are like that. Soy products that are eaten directly by people and are available in our stores, e.g. tofu, tempeh and soy milk are genetically modified and labeled as such.

While soy does not contain estrogen, it does contain food of animal origin. Many consumers are aware that animals raised for meat and milk are often given synthetic growth hormones. However, they are not aware of the fact that meat and cow’s milk also contain naturally occurring estrogens – and this also applies to “free-range” animals and animals from “organic” agriculture. In addition, meat, milk and eggs also contain phytoestrogens, as they are present in all our food, both plant and animal, so we cannot completely avoid them by excluding soy from our diet.

Soy causes cancer
The erroneous information that soy is associated with cancer stems from misconceptions about the presence of phytoestrogens in soy. Phytoestrogens and estrogens. Estrogen and testosterone are steroid hormones that are naturally present in people of both sexes as well as in the animals that humans eat. Their job is to regulate sexual function and secondary sexual cues, and to regulate asexual cellular functions. Estrogen therefore has beneficial functions for humans, but it can also naturally accelerate cell proliferation, cause excessive cell proliferation in high doses, and thus increase the risk of certain cancers. Hormone replacement therapy is associated with tumor growth in menopausal women, especially when taking estrogen alone.

The term “phytoestrogen” is only a nickname for many naturally occurring compounds in plants that are structurally similar to mammalian estrogen and have a weak estrogenic (weakly mimic estrogen) or antiestrogenic (block the effects of estrogen). The metabolism and action of phytoestrogens are extremely complex and vary between individuals. Concerns about the link between soy and cancer stem from the fact that soy and soy products contain phytoestrogens (specifically isoflavones) in varying amounts (depending on the preparation) that react with the estrogen receptor. In humans, there are two types of estrogen receptors, alpha and beta. Alpha receptors are distributed throughout the body, while beta receptors are limited to the ovaries, prostate, lungs and perineum. Isoflavones, like estrogen, bind to alpha and beta receptors (preferably beta receptors), but do not have the estrogenic effect of promoting tumor growth. On the contrary, isoflavones have been shown to protect against hormone-induced cancers.

The association between soy consumption and a lower risk of developing premenopausal breast cancer has been clearly demonstrated. In other words, higher soy intake is associated with lower incidence of breast cancer. However, there is currently no major clinical study examining the impact of phytoestrogen intake on tumor growth in patients who already have cancer. To date, few studies have been performed on small samples and the methods for obtaining the results have been very different, so conclusions are not yet possible.

Lessons from Asia
Soy has been a staple food in Asian cultures for centuries. In Asia, the incidence of coronary heart disease, high blood pressure, ischemic stroke, hormone-related cancers, osteoporosis, postmenopausal hip fracture, diabetes and obesity is significantly lower than in Western countries. However, when the inhabitants of certain parts of Asia began to eat a diet more similar to the West, they began to suffer from similar diseases as the Westerners. This is not surprising, as our lifestyle and diet have a major and direct impact on our health.

Let’s look at an example of a study of centenarians from Okinawa that analyzed the health and eating habits of more than 900 centenarians (individuals aged 100 or over) from the Japanese island of Okinawa. Persons in the 8th, 9th and 10th decades of life were also assessed. The Japanese Ministry of Health has been keeping a nationwide family census since 1870 and updating it every 5 years. Okinawa has the highest centennial population density in the world. Traditional life in Okinawa includes regular physical activity, low BMI (body mass index) and high intake of fruits, vegetables and soy. The elderly on this island are healthier and have a much lower incidence of cancer (breast, ovarian, prostate and bowel) compared to the elderly living in the US, and even compared to the elderly from other parts of Japan. Elderly people from Okinawa also have a much lower incidence of dementia, osteoporosis and coronary heart disease.

The myth of men’s breasts
The myth of men’s breasts is another very widespread myth without a scientific basis. Gynecomastia is a medical term for developed breasts in men. Sex hormones are responsible for the development of the sexual organs in the fetus and for secondary sexual signs. The legend of male breasts is therefore probably associated with confusion because people do not distinguish between estrogen and phytoestrogen. As already mentioned, phytoestrogen is not estrogen. If that were the case, then a lot of men would need bras.

In fact, clinical studies in men have shown that isoflavones do not affect testosterone or estrogen levels. Even when men ingested far more isoflavones than a typical Asian consumes, they did not cause any of the symptoms otherwise characteristic of women.

Soy Hysteria and the Weston A. Prica Foundation
Soybean hysteria and the Weston A. Price Foundation (WAPF) are inseparable. Many myths about soy have emerged as a direct result of misinformation spread by the WAPF through its relentless anti-soy campaigns. WAPF, registered as a non-profit organization, is a multimillion-dollar operation that lobbies for raw milk and beef. Its members (often farmers) pay contributions and in return WAPF promotes their products. One of WAPF’s ongoing strategies to promote livestock interests is to discredit soy and veganism in general. Sales of soy products rose from $ 500 million to $ 5.2 billion between 1992 and 2011. Soybean sales are growing exponentially, potentially jeopardizing the products WAPF is trying to promote. In response to this, WAPF regularly publishes articles on the alleged dangers of soy consumption and cites clinical and medical journals to make the articles seem more credible.

Let’s look at an example. In a recent blog post on the WAPF website, board member Kaayla Daniel interpreted an article in the Journal of the American Medical Association (JAMA) in a way that achieved the WAPF’s goal of blackening soy. On July 10, 2013, JAMA published an article “The effect of soy protein isolate consumption on the biochemical recurrence of prostate cancer after surgical removal of the prostate.” The study was well performed (with a randomly selected sample and double-blind). Her goal was to determine whether soy consumption affects the health of patients being treated for prostate cancer. To assess the response, oncologists measured PSA (prostate-specific antigen) in the blood at specific time intervals. Not surprisingly, soy consumption in patients who have eaten a lifetime of foods rich in animal fats and proteins, pesticides, preservatives and antibiotics, and in which advanced cancer has been detected, had no effect on biochemical markers. The study could not draw solid conclusions, perhaps only that soy consumption in advanced prostate cancer does not reduce biochemical markers. However, WAPF distorted the results, selectively interpreted the study, and denigrated soy.

It is also worth mentioning the fact that dr. Weston A. Price (1870–1948) a dentist, not a doctor of medicine or a nutritionist. He studied the teeth of primitive cultures and, based on observations of tooth decay, formulated dietary recommendations for modern society.

Which soy products are the healthiest
In discussions of soy, it is often mentioned that only fermented soy products are safe and healthy, as Asians are said to eat mostly with them. However, this statement is not true, as Asians do not basically eat fermented soy products. Nutritionist Ginny Messina came to the following conclusion: “In Japan, half of fermented soy products are consumed, half of fermented products (miso and natto) and half of tofu and dried soybeans. In Shanghai, most ingested soy products are unfermented, with tofu and soy milk predominating. Even in Indonesia, where fermented tempeh is considered a national dish, people consume about half of unfermented soy products, such as e.g. tofu. “

12 reasons why it is good to drink apple cider vinegar every day.

Apple cider vinegar is often used in cooking, in cosmetics and of course in medicine. It is considered one of the oldest universal medicines. You will be amazed at what it is good to eat a few tablespoons of apple cider vinegar every morning on an empty stomach.

  1. Energy bomb
    Mix a tablespoon of apple cider vinegar and a tablespoon of honey and dilute it all together with a cup of warm water. Drink the mixture on an empty stomach, and you will have enough energy throughout the day. Remember this advice when you have a hard day ahead of you.
  2. Weight loss
    Mix one tablespoon of apple cider vinegar in half a cup of water. This will wake up digestion in the morning and the acid will shrink the stomach. As a result, you will be significantly less hungry all day than you would otherwise be. If you are hungry during the day, you can repeat the drink in the afternoon or before dinner. It is only important that you do not eat anything for 20 minutes after that.
  3. Disinfectant
    To get rid of pesticides and clean fruits or vegetables, you need to soak them for at least 10 minutes in a bath of apple cider vinegar. You can do the same with meat.
  4. Skin care
    Organic acids (citric, acetic and glycolic) are very effective anti-fungal and anti-inflammatory agents. Apple cider vinegar can be used to literally wrinkle wrinkles from the face.
  5. Against cellulite
    Massaging the skin with an apple cider vinegar compress can eliminate traces of cellulite and stretch marks in just a few days. And the skin will be smoother, more elastic and fresh.
  6. Against fatigue
    When you get home tired in the evening, prepare a mixture that will speed up muscle regeneration. Even the brain ones. Apple cider vinegar is also useful against stress. If you drink a large glass of cold water mixed with two tablespoons of apple cider vinegar before dinner, you will eat less for dinner and go to bed full.
  7. Treatment of angina
    As soon as you feel a sore throat, drink a cup of water with a tablespoon of apple cider vinegar. Drink this every hour and after just a few cups the sore throat will go away.
  8. Against kidney inflammation
    If you have a cold kidney or have trouble urinating, then drink two tablespoons of apple cider vinegar dissolved in a glass of water. This will help the kidneys to overcome the inflammation.
  9. Against headaches
    Put a spoonful of honey and a spoonful of apple cider vinegar in a glass of cold water. Drink this drink during a meal and you will see that the headache will go away in an instant.
  10. Against hypertension
    Two teaspoons of apple cider vinegar a day lowers blood pressure.
  11. Night sweats
    Soak a towel with apple cider vinegar and wipe where sweating is strongest.
  12. Against varicose veins
    In the morning and evening, rub a few drops of apple cider vinegar with your fingers on the place where the varicose veins are most visible.