231–240 of 266 posts
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No way anyone can feed cows on grass alone if you want to earn big bucks or feed 200M their daily beef steak.
Do you have data comparing profits from CAFOs vs grass-fed operations? Wouldn't grass fed sellers earn more as it's a premium product? How did the North American plains support millions of bison just on grass at one point?
I've tried it. It's good. At $16 a pound I'd much rather get some high quality meat or fish. If it comes down in price to something reasonable I might add it to our rotation.
16USD per pound, which is 44AUD or 35USD per KG, thankyou Wolfram, is high, but considering the environmental and ethical advantages it's almost miraculous . That's just about dead on 5x what I pay for chicken breast now, so it's not at all crazy to imagine splurging on this once in a while for a meal with a vegan friend, and that the price will come down to a mass-market, regular purchase level in the not-so-distant…
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While the double frying is critical, the freezing step in the middle is not just for logistics. The fries are better when they're frozen post-initial fry. I make fries all the time from scratch, and I always throw them in the freezer before the second fry. The final product is better than when I don't freeze between fries. Freezing helps add irregularity to the surface and aids in crisp them up post second fry.
> Freezing the potatoes causes their moisture to convert to ice, forming sharp, jagged crystals. These crystals damage the cell structure of the potato, making it easier for them to be released once they are heated and convert to steam. from http://aht.seriouseats.com/archives/2010/05/the-burger-lab-h...
Is it just me or do posts about "vegetarian/vegan" foods, Tesla, or any flavor of the day seem to produce so many suspicious comments? It looks every other comment is trying to "sell" us something rather than being regular honest commenting. Reminds me of evangelicals or jehovah's witnesses trying to sell me their religion. Maybe knowing how social media works now has got me cynical. I'll never become vegetarian and…
Probably just you. This product is indeed capable of changing the world for the better if scaled up. "Saving it" is hyperbole. But it's not about making a nice meal for vegetarians, it's about sustainable meat consumption for a growing population.
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It's never not been safe.
wrong, this is what they used to synthesise MSG https://en.wikipedia.org/wiki/Acrylonitrile I believe some MSG is still made with this and causes migraines and other heart issues, it's mostly phased out though, and can cause mixed reactions as the type of MSG isn't labelled, let alone MSG.
Until you can provide a shred of evidence for that I will assume you're just adding a layer of legitimate-sounding abstraction to the same superstition. Toxic precursors =/= toxic end products. This is chemistry, not alchemy.
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Most of the things you list as MSG alternatives actually contain MSG; like tomatoes, konbu dashi, and many fermented products.
One is L-shaped (artificial and flavour enhancing) the other is natural. http://science.jrank.org/pages/4433/Monosodium-Glutamate-MSG...
Producing a URL with the word "science" in it ending in .org is not sufficient evidence. Find a single empirical datapoint or published study, otherwise stop spreading fearmongering speculation. Do you concern yourself with which table salt to buy because it may be "bad NaCl"?
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> trying to convince the world they don't want meat via rational arguments is futile Of course it is, because it should be pretty obvious that they do want meat. If they didn't want meat you wouldn't be having the argument in the first place, right? I've never tried a real honest to god direct replacement for meat that I actually was fooled -- even for a moment -- into thinking might actually be meat. I've had some d…
> Which isn't to say that I'm not open to the idea of having a 1:1 lab-made replacement for meat that is indistinguishable from the real thing. I most definitely am. If you could provide me with lab-meat at even just a small premium I'd probably go vegetarian where that option was available. Question: does that count as going vegetarian? To me that's just going techno-carnivore.
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I love how highly, highly processed foods are suddenly A-OK to many people here once it's a fake meat product. >But high-temperature processing has the unfortunate side effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth. >Nitrites, which are potent carcinogens, are formed during spray-drying, and a to…
There's no gentle way to make the complaint about I'm about to: going to Mercola.com for good health science is roughly equivalent to referring to the Flat Earth Society for good GPS algorithms. Joe Mercola has developed a multimillion dollar business which is essentially built on telling his audience that everything in the world is poisonous unless he sells it to them. When I say he's one of the folks who believe th…
>When I say he's one of the folks who believe that fluoridation is a nefarious government conspiracy, I am not kidding.
Fluoride lowers IQ in children an average of 15 points, per Harvard meta-analysis.
https://www.hsph.harvard.edu/news/features/fluoride-children...
>researchers from Harvard School of Public Health (HSPH) and China Medical University in Shenyang for the first time combined 27 studies and found strong indications that fluoride may adversely affect cognitive development in children.
So... what exactly is he wrong about when it comes to fluoride?
You are blinded by your bias against this one Doctor, enough to miss the main points regarding why these foods are total shit.
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Who freezes ground beef before turning it into a world-class hamburger? What's the best frozen hamburger I can buy?
> Who freezes ground beef before turning it into a world-class hamburger? What's the best frozen hamburger I can buy? I do, because I'm not a restaurant, and I don't buy enough meat for one or two servings of hamburger. If a restaurant's been around long enough and has enough turn over, they won't have my problem, but a place could want to freeze for time reasons, or to help with getting a gnarly crust by cooking it…
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Wow, do nutrition labels in USA generally not show figures per 100g?
It's per serving. Obviously, it's easier to compare if they are all relative to 100g, but arguably per-serving is more useful when making eating decisions. When I'm buying a food, I'm not trying to do science; I'm trying to figure out how much of a particular nutrient I'm personally going to get when I eat that item. For example, if I have soup, there's no way I'll have as little as 100g of it. If I have tea, there's…
If the two-serving brand is also advertised as low sodium and consumers don't notice that the serving size is half as big, that's gonna seem to be much lower sodium than it really is.