ITT we discuss the optimal diet: A Whole Food Plant Based Diet
11-14-2018
, 07:27 PM
11-14-2018
, 07:27 PM
11-15-2018
, 02:07 AM
11-15-2018
, 01:25 PM
11-15-2018
, 06:14 PM
11-15-2018
, 10:43 PM
11-22-2018
, 05:16 PM
11-23-2018
, 12:46 AM
11-23-2018
, 04:41 AM
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Bought a Black Friday sale instapot today and made this. Do I pass?
But in real life, if I were over your house and you made this meal, I would eat it and enjoy it. First I wanna quote this part from your link cuz it's so true, everyone should get an instant pot:
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"The beauty of these Instant Pot Soups is that you don't have to use oil in the recipe, you just add all the ingredients and let the pot do its work and you don't have to be checking the pot to see if all is well."
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2 cups dried split peas, sorted and rinsed
6 cups vegetable broth, or 6 cups water plus 2 vegetable bouillon
1 small onion, chopped
2 green onions, chopped
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, chopped
1 medium potato, chopped
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon dried basil leaves
2 sprigs fresh thyme, or 1 teaspoon dried
2 tablespoons nutritional yeast flakes
1 Tofu pups hot dog, cut into coins (optional)
1/4 teaspoon Cayenne pepper
Salt to taste
6 cups vegetable broth, or 6 cups water plus 2 vegetable bouillon
1 small onion, chopped
2 green onions, chopped
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, chopped
1 medium potato, chopped
1 bay leaf
1 teaspoon smoked paprika
1 teaspoon dried basil leaves
2 sprigs fresh thyme, or 1 teaspoon dried
2 tablespoons nutritional yeast flakes
1 Tofu pups hot dog, cut into coins (optional)
1/4 teaspoon Cayenne pepper
Salt to taste
Quote:
INGREDIENTS
WATER, SOY PROTEIN ISOLATE, SOY OIL, ORGANIC SPRAY DRIED TOFU (ORGANIC DEHULLED SOYBEANS, CALCIUM SULFATE), CONTAINS 2% OR LESS NATURAL FLAVORS (FROM VEGETABLE SOURCES), BEET POWDER, YEAST EXTRACT, SUNFLOWER OIL, NATURAL SMOKE FLAVOR, SALT, PAPRIKA OLEORESIN, VEGETABLE GUMS, TOMATO PULP. CONTAINS: SOY.
WATER, SOY PROTEIN ISOLATE, SOY OIL, ORGANIC SPRAY DRIED TOFU (ORGANIC DEHULLED SOYBEANS, CALCIUM SULFATE), CONTAINS 2% OR LESS NATURAL FLAVORS (FROM VEGETABLE SOURCES), BEET POWDER, YEAST EXTRACT, SUNFLOWER OIL, NATURAL SMOKE FLAVOR, SALT, PAPRIKA OLEORESIN, VEGETABLE GUMS, TOMATO PULP. CONTAINS: SOY.
One of the problems with super processed soy products like soy burgers, dogs, etc, is various oils are often part of the ingredient list, and often other ingredients that your grandma wouldn't recognize which is a bad sign. I highlighted Paprika oleoresin because it apparently is 97-98% vegetable oil. I never heard of that ingredient until now. Another ingredient I'm not so keen on is soy protein isolate. Soy itself is fine, but soy protein isolate, an ingredient that seems to be in almost all super processed soy products, is controversial. I'm just not sure about it, so I generally avoid it just in case.
Another big reason this tofu dog nitpick is a worthy one is cause that beautiful dish will taste just as good with or without it, so there's no reason to expose yourself to bad/questionable ingredients. As we all know, this is often not the case. We can all think of bad/dubious foods that can take a dish to another level, but that's not the case here imo. And you can always just add regular tofu instead if you really want tofu in it.
The only other nitpick would be use low sodium veggie broth instead of veggie broth. I say this because most regular veggie broths are loaded with sodium. BTW I'm not really a salt nazi. Yes, too much salt is bad for humans but that said, most people will not eat food without any salt. It will taste too bland to them (one's taste buds would eventually adjust over weeks of no added salt to the point where people would enjoy their food again, but most aren't willing to tough it out for that period). Well the healthiest diet in the world ain't worth **** if people won't eat it. Thankfully, there's three easy things to do to manage sodium intake:
1) Minimize going out to eat. Virtually every time you eat at a restaurant (vegan or SAD, doesn't matter) it will be a sodium bomb. That's just the way it is, unless you eat a salad or something. For an excellent illustration of how it's pretty much impossible to manage sodium intake if you don't cook your own food just look at Alobar's blog--not being a hater Alobar, keep up the good logging.
2) Don't eat processed junk. E.G. pretzels, bagels, potato chips, etc.
3) Don't cook with salt. Add salt to the surface of your food after you're done cooking. I don't understand why, but when you cook with salt, you really don't taste it that well and thus you're likely to add more salt later.
So just do the latter part only especially cause when you add salt to the surface of your food you now taste it big time. This also puts you in complete conscious control if your sodium intake which is a good thing.
If one we're to follow those three steps, I believe they would have no problem staying under 1,000mg of sodium per day without even trying. Note this is significantly lower than the ideal limit of less than 1,500mgs recommended by the American Health Association and way less than the "less than 2,300mg" recommendation from the U.S. government.
Also, google is your friend when it comes to a lot of salt free seasonings. For me personally I usually add this salt free mixture to the surface of my food: garlic granules, onion powder, cayenne pepper or crushed red pepper, Italian seasoning, and nutritional yeast. I just throw it all on in a haphazard way and it makes all food taste better at least to me.
Another reason I'm not really a salt nazi: There is some evidence that suggests a plant-based diet may protect one from the negatives of salt intake at least up to a point:
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Salt is considered “a probable cause of stomach cancer,” one of the world’s leading cancer killers. If the estimate from the Second World Cancer Research Fund / American Institute for Cancer Research expert report, of an 8% increase in risk for every extra gram of salt a day, is correct, then, in a country like the UK, nearly 1,700 cases of stomach cancer happen every year just because of excess salt intake. And, in a country like the U.S., it would be thousands more every year.
The risk of stomach cancer associated with salt intake appears on par with smoking, or heavy alcohol use, but may only be half as bad as opium use, or increased total meat consumption, based on this study of more than a half-million people, which may explain why those eating meatless diets appear to have nearly two-thirds lower risk.
We know “[d]ietary salt intake [is] directly associated with [the] risk of [stomach] cancer.” And, the higher the intake, the higher the risks. But, this meta-analysis went further, looking at specific salt-rich foods: pickled foods, salted fish, processed meat, and miso soup. Habitual “consumption of pickled foods, salted fish and processed meat were [each] associated with” about a 25% greater risk of stomach cancer. The pickled foods may explain why Korea appears to have the highest stomach cancer rates in the world.
But, there was no significant association with the consumption of miso soup. This may be because the carcinogenic effects of the salt are counteracted by the anti-carcinogenic effects of the soy, effectively canceling out the risk. And, if we made garlicky soup with some scallions thrown in, it may drop our cancer risk even lower.
But, cancer isn’t the primary reason people are told to avoid salt. What about miso soup and high blood pressure? Well, it may be the same kind of thing. The salt in miso is squeezing our blood pressures up, but the soy protein in miso may be relaxing our blood pressures down. So, for example, if you compare the effects of soy milk to cow’s milk—and, to make it fairer, compare soy milk to skim milk, to avoid the saturated butterfat—soy milk can much more dramatically improve blood pressure among women with hypertension. But, would the effect be dramatic enough to counter all the salt in miso? Japanese researchers decided to put it to the test.
They followed men and women in their 60s who started out with normal blood pressure, and followed them for four years to see who was more likely to be diagnosed with hypertension in that time—those who had two or more bowls of miso soup a day, or those that had one or less. Two bowls a day would be like adding a half-teaspoon of salt to one’s daily diet, yet those who ate two bowls or more appeared to have five times lower risk of becoming hypertensive. So, maybe the anti-hypertensive effects of the soy in the miso exceed the hypertensive effects of the salt.
The risk of stomach cancer associated with salt intake appears on par with smoking, or heavy alcohol use, but may only be half as bad as opium use, or increased total meat consumption, based on this study of more than a half-million people, which may explain why those eating meatless diets appear to have nearly two-thirds lower risk.
We know “[d]ietary salt intake [is] directly associated with [the] risk of [stomach] cancer.” And, the higher the intake, the higher the risks. But, this meta-analysis went further, looking at specific salt-rich foods: pickled foods, salted fish, processed meat, and miso soup. Habitual “consumption of pickled foods, salted fish and processed meat were [each] associated with” about a 25% greater risk of stomach cancer. The pickled foods may explain why Korea appears to have the highest stomach cancer rates in the world.
But, there was no significant association with the consumption of miso soup. This may be because the carcinogenic effects of the salt are counteracted by the anti-carcinogenic effects of the soy, effectively canceling out the risk. And, if we made garlicky soup with some scallions thrown in, it may drop our cancer risk even lower.
But, cancer isn’t the primary reason people are told to avoid salt. What about miso soup and high blood pressure? Well, it may be the same kind of thing. The salt in miso is squeezing our blood pressures up, but the soy protein in miso may be relaxing our blood pressures down. So, for example, if you compare the effects of soy milk to cow’s milk—and, to make it fairer, compare soy milk to skim milk, to avoid the saturated butterfat—soy milk can much more dramatically improve blood pressure among women with hypertension. But, would the effect be dramatic enough to counter all the salt in miso? Japanese researchers decided to put it to the test.
They followed men and women in their 60s who started out with normal blood pressure, and followed them for four years to see who was more likely to be diagnosed with hypertension in that time—those who had two or more bowls of miso soup a day, or those that had one or less. Two bowls a day would be like adding a half-teaspoon of salt to one’s daily diet, yet those who ate two bowls or more appeared to have five times lower risk of becoming hypertensive. So, maybe the anti-hypertensive effects of the soy in the miso exceed the hypertensive effects of the salt.
11-23-2018
, 06:50 PM
11-23-2018
, 09:17 PM
11-23-2018
, 11:08 PM
I think a lot of those super processed soy products can have a place as like a bridge food to help meat eaters kick the habit but as far as optimizing health, they are dubious at best. As far as G4S, yeah I'm just not sure there is a viable answer for a super athlete like him. Like I've talked about before, a decent analogy would be what an NFL linemen has to eat when they go vegan and it's flat out ridiculous:
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It takes extra effort to maintain that kind of weight with a vegan diet, specifically 10,000 calories worth of effort, which works out to five meals a day plus four 20-ounce shakes between them. It means that Carter is eating every two hours, and eating hard. Those smoothies aren’t even a break. Instead of dairy, Carter uses cannellini beans and sunflower seeds to give them protein and body—even brightened up with fruit it’s a feat to choke them down. He starts each morning with a huge batch of the bean smoothies in his Vitamix blender (enough to total 100 grams of protein) which he divvies up for the course of the day. And on top of that, there’s grazing on homemade, probiotic sauerkraut throughout the day.
So while some athletes crave to cheat on their diet by sneaking curly fries or tiramisu, Carter just wishes he could skip a meal. But during what he calls “Operation Weight Gain” in the offseason, there’s no room to miss a single one.
So while some athletes crave to cheat on their diet by sneaking curly fries or tiramisu, Carter just wishes he could skip a meal. But during what he calls “Operation Weight Gain” in the offseason, there’s no room to miss a single one.
Edit: Then again, when you google vegan bodybuilders there appear to be tons of them, so there's gotta be a solution.
Last edited by ILOVEPOKER929; 11-23-2018 at 11:18 PM.
11-23-2018
, 11:12 PM