Entomophagy, vegetarianism and other energy efficient diets

[AreJohn]

I was informed by my sibling (who drinks soy milk because she's into making half-arsed attempts at being vegan/vegitarian/whatever she feels like.) that it increases risk of cancer amongst women due to having high levels of oestrogen. Or something like that, this was more than a week ago now.

 

[pentagathus]

It contains either a precursor or analogue of oestrogen or whatever, which is thought to be why it seems to lower rates of prostate cancer. Maybe it will also make me grow tatties but I doubt it.
Haven't heard about this potential link to woman cancer but I don't need to care, I'm not a woman.

 

[Antoine de Saint-Exupéry]

To be entirely fair that doesn't necessarily mean those things aren't unhealthy

Yes, but it means the impact on health is likely insignificant.

I was mostly joking

 

[kurczak]

And of course it is aways such a shock when after a life full of pastry, fried pork, liquor and cigaretters they get rewarded with any combination of diabetes, ass or lung cancer and heart attack.

I'm not really fan of gluttony and have no idea what it actually feels like to be over forty, but I would more than gladly trade my elderly years for a half eaten sandwich. I mean I certainly could understand why someone would chose a brief life full of pastry, fried pork, liquor and cigaretters over a long one without.

That's kind of a catch 22. Your elderly years are going to be terrible and therefore worth trading away IF you have been stuffing your cavities with sugar, fat, alcohol and tobacco.

 

[Dryvus]

You mean having fun.

 

[pentagathus]

You can eat a healthy diet and have fun. And you can have a healthy intake of all kinds of fun drugs. Probably. But being 60 is probably a lot more fun without emphysema.

 

[Untitled.]

You sound like one of those people who wouldn't shoot themselves in the foot or cut off a couple of fingers even if they could.

 

[Kharille]

Read another bacon article and how it can form nitrosamines, maybe unless you eat it raw, cooking converts nitrates, reacts it to form those cancer causing compound.  Some really weird article I read recently said that antioxidants are bad for young people who may be presdisposed to generating less of a defence mechanism.  Odd and contradicting news. 

 

[Vieira151]

Most red meat I've read can increase the risk of cancer, especially if it's cooked on dry heat (if I red correctly). But then again, exposing yourself to exhaust fumes and sunlight also increase the risk of cancer of various kinds.

 

[pentagathus]

Life increases risk of cancer. Just eat a ****looad of broccoli and you'll be fine.

 

[Vieira151]

 

[matmohair1]

http://www.flintoff.org/eat-meat-to-save-planet

隐藏

 

[Parrot]

what are people's opinions on a pescatarian diet? it might not be the most energy efficient at the moment, and if over fishing continues the future won't be so bright. the only inconvenient thing i've encountered was people not knowing what it was, so i'd just say that i was vegetarian.

 

[Swissky]

Pheasant is delicious. One of the few meats keeping me from going pescetarian.

That being said, I tried a pescetarian diet for a week. Sure, it works, but there's so many things that doesn't match with fish-based dishes.

 

[DanAngleland]

You don't have to have fish every day though, or even often. You could be a vegan who eats occasional fish.

 

[Kharille]

Some vegetarian meat substitutes try to imitate meat by using soy based with meat flavouring.  I wonder how you'd recreate a vegetarian 'meat flavouring'.  I remember seeing an Aliens vs predator comic about synthetic beef.  Wonder if that is the future?  Oh and also the idea that you can take stem cells from a live cow and grow that in the lab.  Not sure who will pay for that kind of non slaughter originated meat.

https://en.wikipedia.org/wiki/Cultured_meat

aha!  in vitro meat....

Cultured meat, also called synthetic meat, cell-cultured meat, clean meat, and in vitro meat, is meat grown in cell culture instead of inside animals.[1] It is a form of cellular agriculture. Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine.[2] Due to technical challenges associated with scaling and cost-reduction, cultured meat has not yet been commercialized. The first cultured beef burger patty, created by Dr. Mark Post at Maastricht University, was eaten at a demonstration for the press in London in August 2013.[3]

 

[Areze]

This is what I was talking about in terms of synthetic meat. If you can get the taste and nutrition right, it sounds like a great thing personally.

 

[Bromden]

How do you get the taste right? It would be pretty hard to simulate, for example,  a chicken's diet, which has a big effect on the taste of it's meat (see: chicken fed with that dried-powderized smallfish tastes like fish). My guess is they'd add some of those E[number] cancer additives until the taste is right, which isn't better than eating Tesco Value stuff all the time.

 

[Kentucky 『 ＨＥＩＧＵＩ 』 James]

For example a chicken's diet has a big effect on the taste of it's meat

I thought people were just being food hipsters when they said this, but a month ago we cooked a cornfed chicken and a generic powderfed chicken side by side. They tasted like different meats.

 

[Kharille]

Not all E additives are anything we synthesize.  Some of them are natural products with a convenient code.

http://www.laleva.cc/food/enumbers/E100-E110.html


E100
Curcumin, turmeric


E101
Riboflavin

Riboflavin, also known as Vitamin B2,


If we labelled roses as Eewh96 it would still be a pleasant red coloured flower with spiky bits and potential health hazard.  Not intended for ingestion...


whole list here


https://en.wikipedia.org/wiki/E_number#E100.E2.80.93E199_.28colours.29



I'd be more worried about man made stuff like dioxins, heavy metals, pesticides...  but food additives tend to be fine.



If you ate this red, you've done some entomophagy.
E120 Cochineal, Carminic acid, Carmine (Natural Red 4) Crimson

probably red colouring in your m&m's...

https://en.wikipedia.org/wiki/Cochineal

Carminic acid is extracted from the female cochineal insects and is treated to produce carmine, which can yield shades of red such as crimson and scarlet. The body of the insect is 19–22% carminic acid.[9]