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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....