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 (No Ratings Yet)Burns so good… Gentlemen – need some uplifting in the pants department? According to Mary Ellen Camire, Ph.D., a professor of food science at the University of Maine, “They’re loaded with soluble fiber, which helps push excess cholesterol through your digestive system before it can be broken down, absorbed, and deposited along the walls of your arteries.” [...] It seems the former heavyweight champion and infamous ear biter, Mike Tyson, has been following a plant-based diet for nearly a year. He describes the result of changing his diet as extreme, but the results has made it worth sticking to. In a recent interview with Details Magazine, Mike said, “It’s been eight months with this [...]   (2 votes, average: 4.50 out of 5) Photo by Geoff Peters Panna cotta is a smooth, creamy Italian custard-type dessert that literally translates as “cooked cream” in English, which to me sounds as charming as a boiled onion. Thanks English. This fine dessert is traditionally made with sugar, vanilla, cream, and gelatin as it’s binding and gelling agent. If you’re trying to reduce your consumption of animal products, you might consider avoiding the typical gelatin as it’s made from collagen that’s been extracted from by-products of the meat industry. That’s right friends, Jell-o is actually wiggly, jiggly, colourful blobs of animal. Luckily, there a few great plant-based gelling agents such as agar agar, derived from the cell walls of a red algae. Agar agar sets faster and at a higher temperature than animal gelatin, which translates to me as less waiting time ‘till dessert. Fancy, big box health food markets will carry it, but I recommend you look it at Asian food markets first, it’s way cheaper as it’s commonly used in Thai and Vietnamese sweets. Here’s my take on a vanilla bean vegan panna cotta, while not true to its Italian heritage of using cream, it’s still kick-ass awesome and kinder to your ol’ belly. Click here for printable, PDF copy of the recipe. There’s no doubt that eating more raw, whole fruits and vegetables will benefit your health, but there’s a movement in food that’s taken this notion and ran with it, far into the corner left field. Eating raw food – that is, eating unprocessed plants foods that are uncooked, or not heated over 116 degrees F, has [...]
As North American men continue to push the physical boundaries of their standard pant sizes, the diet and fitness industries are quick to follow by pumping out crazier, and crazier contraptions and products in an attempt to cash in on us supposedly overfat, hypo-muscular consumers. Take for example the phallic ”Shake Weight for Men” – a frivilous piece of fitness equipment that looks mildly to moderately inappropriate when in use (c’mon, you so lol’d!).The “Shake Weight” is only a one example from the seemingly endless stream of sensationalized fitness equipment on market today, most of which are sitting underneath our beds, stashed in the basement, and will eventually end up in a landfill (or doomed to be unattractive lawn chairs). Rather than contribute to the massive amounts of waste and money spent on products that seem to do little to curb our bounding bellies, here are some greener ways to get fit. And if you’re like me and have an attention span that’s too short for the gym (or you’re just allergic to gym fees), here are 5 free ways to get fit for free (without the fandangled infomercial equipment): Continue reading Ditch the Gimmicks: 5 Ways to Get Fit for Free and Without Equipment (1 votes, average: 5.00 out of 5)Americans tend to get more of the heat when it comes to discussions about porkiness, over-consumption, and environmental destruction. But we increasingly plumpy Canadians are quickly catching up to the laissez-faire, “bigger is better” attitude of neighbours down south. Take for example, the once booming salmon industry off the coast British Columbia, now facing the lowest [...] (No Ratings Yet)Yes, it’s a tired cliche – men prefer meat. It’s the why that’s debatable. This is confirmed by the observations of Roz Zurko in her “Top 10 Favorite Meals of the American Man”. Here are her top picks for meaty man-approved meals (with recipes from AllRecipes.com): 1. Shepherd’s Pie 2. New York Strip Steak 3. Boiled Lobster 4. Prime Rib 5. Beef [...] Men love food. Not only do we generally eat more of it than our female counterparts, food (especially meat) plays a significant role in how we produce our identities as men and how we relate to each other. As poignantly stated by one of the chefs, er, manly food cookers, in Man Cooking: Swiss Meat Roll, “Little known fact, weaving is manly, as long as you’re weaving with BACON!” Meat, cooking (particularly with fire, not an induction stove top), and our ideas about manliness are inextricably linked to one another in the defining of the masculine. The average male body requires more protein than a female one simply by virtue of body size, we’re generally bigger, unless you’re a giant Dutch woman… But how much do our bodies actually need? According to Gloria Tsang, RD for HealthCastle.com:
I’m about 170 pounds or 77 kg, so according to this calculation, my daily protein needs average to about 61 grams a day. 8 ounces of meat? That’s about the size of a deck of cards! If you’re the average guy like me, you eat far more than a deck of cards worth of meat a day, chances are you’ve eaten a Caesar’s Palace worth in one sitting. The average Canadian eats about 62.61 kg (132 lbs) of meat (inclusive of red, seafood, and poultry) a year. 132 lbs!? That’s a f*cking person worth of flesh! Nonetheless, that averages out to about 172 grams a day, nearly three times the necessary intake for the general man population without counting non-meat sources of protein. Yet despite the fact that the average man (read: not an elite athlete, ‘roid monkey, or Chuck Norris) doesn’t need any more protein for nutrition’s sake, according to Food Ethics Council, the worldwide consumption of meat is expected to be double the 229 million tonnes we consumed in 2000 by 2050, especially in heavily populated and increasingly wealthy countries like China where the population already consumes nearly 50% of the world’s supply of pork. And you thought you liked bacon… |
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