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Those who advocate for a vegetarian diet love to point out that vegetarians live longer and have a markedly lower risk of many common diseases, including heart disease, cancer and diabetes, than meat-eaters do. It's possible to enjoy many of the advantages of a vegetarian diet without completely swearing off meat and other animal foods.
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It's no secret we are in an antibiotic resistance crisis. Warnings about the looming post-antibiotic era are everywhere and people are being asked to help in whatever way they can. Yet, while we can all work to reduce the amount of antibiotics used in medicine, these achievements represent only a small fraction of the work that needs to be done.
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We all know many reasons not to eat meat: because of cruelty to animals, particularly within the industrial farming production system, or human health reasons due to chemicals, growth stimulants, herb...
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Industrial agriculture has made it possible to produce large amounts of food efficiently, but comes with problems, including pollution, reduced biodiversity, pesticide resistance and consequent increased chemical use, destruction of forests and wetlands, and human health issues such as antibiotic resistance.
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Estimates of how much animal agriculture adds to greenhouse gases range widely, from about 14 to more than 50 per cent of total global emissions. Agriculture exacerbates climate change in a number of ways. Clearing carbon sinks such as forests to grow or raise food can result in net greenhouse gas increases. Farming, especially on an industrial scale, also requires fossil fuel-burning machinery, as does processing and transporting agricultural products.
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The rewards of eating conscientiously, healthfully, and humanely aren't exclusive to the planet and animals; happily, for everyone joining the meat, egg, and dairy-free movement this year, plant-based eating has never been easier or more enjoyable -- especially if you keep a few important tips in mind.
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Chef Danny Hassell (formerly of Buca, Bar Buca) and Chef Joseph Awad (formerly of Martin Picard's Cabane à sucre/Sugar Shack), have merged the flavours of Italy and Quebec. And if that unique pairing hasn't already piqued diners' interest, Parcae has another lure to draw in the crowds: its impeccable wine list.
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They put processed meat into Group 1 -- "exposures known to be carcinogenic to humans." But categorization caused misunderstandings. The report simply put processed meat in the same category (Group 1) as cigarette smoking, but did not claim it was as dangerous as smoking.
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The World Health Organization has just declared that asbestos, tobacco, your bacon cheeseburger, and that ham sandwich you're about to eat are all going to kill you. This is the first time in history that any organization has made such an aggressive declaration against meat. But is it true? Are processed meats definitely carcinogenic?
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When you read that processed meat has "Grade 1" status, just like cigarette smoking, arsenic, or asbestos, it just means that the WHO is confident in the relationship between processed meat and cancer - NOT that processed meat is as likely to cause cancer as cigarette smoking is.
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I believe in real food. I take no greater pleasure than putting something on the dinner table that was basically in the ground this morning. You truly can taste the difference. Sure, I know how to cook -- but my real secret is found in the products I'm using. I'm talking about local ingredients -- from my produce to my meats.
What does it mean to "connect with our food"? There's so much hype and hysteria over this phrase that it's difficult to cultivate an organic experience these days. Not so with the Stratford Chefs League.
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My kids have been seeing animal carcasses for years and asking questions about them, does it give them nightmares? No, simply because we do not make it out to be a scary situation. Showing kids where food comes from shouldn't be scary.
A few steps inside and already-- I'm engulfed in awe; this shop is teeming with artisan delicacies, the stars of which are the seemingly endless cheese varieties. I'm in Afrim Pristine's 10,000 sq ft....
On June 13 2015, all around the world -- in Paris, Brussels, London, Berlin, Istanbul, Delhi, Los Angeles, Toronto, Montreal -- people gathered to March for the Closing of the Slaughterhouses. But the slaughterhouses will not close of their own accord. To close the slaughterhouses people's eyes and hearts have to be opened.
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My son Noah and I live a vegan lifestyle. That's different from following a vegan diet -- although both are great! In fact, whatever you do that helps the environment, animals, humans or the earth is pretty awesome. For us, veganism extends past the plant-based food on our plate.
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Given predictable increases in population and demand, for meat production to take place responsibly in the future, we will have to significantly diversify our eating habits, and with them, our production habits. In vitro meat is one alternative. We don't know enough about it yet. But we know we can make it. It is possible.
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The majority of humans I have met are vastly humane. Comparatively, the majority of Government decisions are seen as exasperatingly profane. The Canadian Food Inspection Agency (CFIA) has been slowly going the way of the other federal departments in our post-democratic Canada; they have gone from having the occasional nosebleed of odd policy, to having chronic influenza of misguided rulings, to now having a dead soul.
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Food processed in concordance with Muslim dietary laws is called Halal. Today, halal meat is largely produced in commercial slaughterhouses staffed by specially trained Muslim workers who conduct the actual slaughter and supervise the subsequent processing. But the focus of halal is on ensuring spiritual purity rather than science-based cleanliness, so buying halal food does not guarantee your food will be safe.
Eating the mountain way would mean we eat meat, but only top-quality, from small-scale local producers with animal welfare at heart. Yes, it costs more so we eat a lot less. We return to minimal meat consumption, just as history and mountains demonstrate humans have done in their most natural state for many thousands of years.
OTTAWA - No meat products involved in a European labelling controversy have been sold in Canada, says the Canadian Food Inspection Agency.European countries have been embroiled in scandal after horsem...
I think we have a gut reaction when we hear about cultured meat. I have it too, and it's not positive. That's undeniable. As someone who's interested in the technology, it's important to acknowledge that it doesn't sound that appetizing! But that doesn't mean we should reject it out of hand.
Well it's been a busy week in parenting news. Consumers are up in arms about meat, the Yahoo! baby was finally born, Canada's got its first official Mom of the Year, and the mommy blogs are all over one mean daddy. I also saw a very interesting and entertaining product sent to the office this week -- I just had to share.
It's amazing we grow into healthy adults at all when you consider the mistakes we make raising our kids. Like feeding them rice cereal at six months, for example. That's no longer allowed, according to the latest in parenting news that came from a statement released by Health Canada last week.
Today, fast and processed food is a daily occurrence due to its availability and the lack of time in our lives. According to the National Restaurant Association, nearly half of the money North Americans spend on food is in restaurants. The problem is that much of the food we eat has not been created in a kitchen but rather a laboratory. You may find the truth about what's in the food we eat hard to swallow!
MONTREAL -- A newly published blueprint for doubling the global food supply includes a key suggestion about how everyone can contribute to this increasingly pressing ambition: eat less meat. An intern...