Comments Off on Dr. Oz Whips Chicago Firefighters Into Shape With Vegetarian Food
A couple of months ago, Dr. Oz put three Chicago firefighters on a vegan diet.
Mauricio “Mo” Tirado, Egnechles “Iggy” Brown and Doug Crowley have all since lost 20-30 pounds each, according to an article in the Chicago Sun-Times.
Crowley was able to stop taking cholesterol medication, Brown is excited he can see his abs again and oatmeal is starting to grow on Tirado.
The men plan to stick to their diets as much as possible and say that if they do ever consume meat, it will be in very small amounts.
Dr. Oz enlisted the help of The Engine 2 Diet author Rip Esselstyn, a Texas firefighter who got his team into better shape by convincing them to eat vegan at the firehouse.
“Firehouses are the dumping ground of all of America’s leftovers — you couldn’t create a better atmosphere for unhealthy eating,” Esselstyn said. “It’s such a masculine culture — they think you need to eat dairy, eggs and meat and if you don’t you’re a little sissy girl.”
The Bones actress has been a vegan since she was a teenager, and is involved with animal activism as well, her better known campaign being promoting the Great Ape Protection Act that would end using chimpanzees in medical laboratories and allow them to retire in sanctuaries.
Here are a few highlights from the interview.
Favorite vegan dessert:
I am obsessed with the peanut butter cups from Alica Silverstone’s new book called The Kind Diet. So tasty! I use raw almond butter.
On convincing people to go vegetarian/vegan:
There is a book called The China Study which discusses the largest nutritional study in history. They set out to determine that animal protein was healthy, but the results were the opposite. Sometimes people need to be grabbed by the health angle. I like to let facts speak for themselves.
On natural remedies versus medication:
If I get a headache the first thing I do is drink some water or coconut water. Hydration is a common cause for headaches. Then I check to see if I have been clenching my jaw. I look for the cause instead of covering the symptoms up with medication. Modern medicine has saved many people’s lives, but I do believe in doing research and looking for alternatives before taking something.
Comments Off on “Dirt! The Movie” Says 6-8 Inches Is Ideal Size
Dirt! The Movie, a film about the health of the Earth’s soil, is being screened across the country.
Dirt! was shown on PBS this week, and features interviews with Nobel Laureate Wangari Maathai, founder of Kenya’s Greenbelt Movement, mycologist Paul Stamens, urban farmers and female prisoners in Riker’s Island who are gardening behind bars.
What’s so important about getting dirty?
For vegetarians, the quality of our plant food depends on it.
According to the Huffington Post, it takes approximately 100 years just to create 1 inch of topsoil and the U.S. is letting its topsoil erode 10-17 times faster than it can be replaced.
Dirt! maintains that the first 6-8 inches of soil are crucial for maintaining life on the planet, and that tiny layer is being threatened by human mistakes like bad agricultural practices and pollution.
To find a screening of Dirt! new you, visit the film’s website and enter your zip code.
Meatloaf is known to turn down meat, something which helped him shed a lot of weight.
The Daily Record is reporting the slimmer vegetarian often enjoys curry at his favorite Indian restaurant.
Curry, a dish made of spicy vegetables over rice, can differ depending on which region of Asia or India it originates from, according to WiseGeek.
Punjab curry, for example, involves wheat instead of rice while Malai uses coconut milk.
Regardless of origin, most curry dishes have the common ingredient of turmeric, which give curries their yellow colors, and many incorporate the spices of ginger, garlic, chillies, pepper, cumin and and coriander.
Comments Off on Zoe Saldana Rice, Pigeon Pea Recipe Makes Vegan Bouillon Handy
Zoe Saldana, who is currently starring in the film The Losers, offered her mother’s recipe for Moro de Guandules (rice with pigeon peas) as part of the Mother’s Day special in In Style magazine.
It’s always nice to take a recipe that calls for meat ingredients and easily make substitutions, and that’s exactly what you can do with this recipe by swapping the chicken bouillon for vegetable.
Rapunzel makes a wonderful vegan version with or without added sea salt.
Look for the recipe in the May issue of In Style, which goes on sale this Friday or jump here to get started now.
