121–130 of 226 posts
The source can obviously biased. I became a vegetarian recently for ethical reasons and the critiques I receive around me center solely on health issues, with the occasional "we are humans, we eat meat!". These have absolutely no bearing on the ethics of vegetarianism or veganism. I understand people want solid arguments from different perspectives, but for me, they are useless.
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No, I mean enzyme drink. They are called differently all over the place. They are similar to kombucha, just without all that disgusting shroom in a jar thing.
Wait until you learn where the enzymes come from
They get their fermentation from the air, ferment much lower, and do not rely on the skoby to keep it all working. On some level there is similarities, but its not the same
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Yes, meat being the driver is the more common (and simpler) explanation for our smaller intestines and larger brains. I guess plantbasednews.org just accidentally left this alternative explanation out. That said, fermented foods could very well have played a part in it.
It could be both: Fermented meat from scavenging. Sounds gross but actually many cultures still have fermented meat products in their cuisine
Aged steak - a famous Western delicacy - is partially rotten meat.
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Yes, meat being the driver is the more common (and simpler) explanation for our smaller intestines and larger brains. I guess plantbasednews.org just accidentally left this alternative explanation out. That said, fermented foods could very well have played a part in it.
It could be both: Fermented meat from scavenging. Sounds gross but actually many cultures still have fermented meat products in their cuisine
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It could be both: Fermented meat from scavenging. Sounds gross but actually many cultures still have fermented meat products in their cuisine
>Sounds gross but actually many cultures still have fermented meat products Aged steak - a famous Western delicacy - is partially rotten meat.
I make fermented fizzy enzyme drinks at home all the time, no soft drinks anymore. It has to be all the time as it is a perpetual drink. You buy on of those fancy hipster live enzyme drinks, but you never finish it. Just and juice, sugar, jam - whatever what bacteria like and it continues fermentation. At room temperature. Every two days it is ready again, drink it, feed it. If it is too active, put it in a fridge. I…
>fizzy enzyme drinks Do you mean kombucha? Kefir?
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Yes, meat being the driver is the more common (and simpler) explanation for our smaller intestines and larger brains. I guess plantbasednews.org just accidentally left this alternative explanation out. That said, fermented foods could very well have played a part in it.
Actually the big evolutionary advantage of humans is that they can thrive on a wide range different diets. Unlike other animals we can almost eat everything.
Most plant material (i.e. "fiber", digestible by e.g. cows), carion, most raw meat (if we ate what dogs ate, we'd have constant stomach issues...)
Earlier quoted context omitted.
Yes, meat being the driver is the more common (and simpler) explanation for our smaller intestines and larger brains. I guess plantbasednews.org just accidentally left this alternative explanation out. That said, fermented foods could very well have played a part in it.
It could be both: Fermented meat from scavenging. Sounds gross but actually many cultures still have fermented meat products in their cuisine
> Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals.
And
> The world’s leading scientists agree that time is running out in the fight to stop the climate crisis. Shifting away from an animal-based food system is one of the most impactful ways we can slow global warming. It’s also a critical move in preventing future pandemics and bringing equity to our global food system.
I'll take it with a grain of vegan salt.