Researchers Against Naturally Grown Food

Vegetarian Diets not always the most climate-friendly, 

researchers say

“*Raising dairy cows for milk, butter and cheese requires large amounts of energy, land and chemical inputs, emitting greenhouse gases"

• NOTE: headline negative to vegetarian diet, but sub lists meat and dairy. 
• OBJECTIVE: to get “humans” to eat GMOs and artificial food disguised as “vegetarian alternative” manufactured with (whose?) DNA, yeast, and more. it will be impossible for kosher observant Jews to eat this dribble, let alone allergy and gluten sensitivity individuals.

This is science run amok of truth and creation

news.trust = Thomson Reuters Foundation:  ROME, Sept 17 (Thomson Reuters Foundation) - It may be possible to help tackle climate change while still munching on the occasional b,acon sandwich or slurping a few oysters, a new study suggested on Tuesday. [below is entire article because its contents are important to know]

Scientists found that diets in which meat, fish or dairy products were consumed only once a day would leave less of a footprint on climate change and water supplies than a vegetarian diet including milk and eggs, in 95% of countries they analysed.

That is partly because raising dairy cows for milk, butter and cheese requires large amounts of energy and land, as well as fertilisers and pesticides to grow fodder, emitting greenhouse gases that are heating up the planet, the study said.

Diets that contain insects, small fish and molluscs, meanwhile, have as similarly small an environmental impact as plant-based vegan diets but are generally more nutritious, said researchers at the Johns Hopkins Center for a Livable Future.

They calculated greenhouse gas emissions and freshwater use for nine different diets - ranging from one meatless day a week and no red meat, to pescatarian and vegan - in 140 countries.

Many climate activists and scientists have called for a shift to plant-based diets to keep climate change in check and reduce deforestation, since producing red meat requires a lot of land for grazing and growing feed.

Agriculture, forestry and other land use activities accounted for nearly a quarter of man-made greenhouse gas emissions from 2007-2016, the U.N. climate science panel said in a flagship report last month.

the aim is to get people off of “real” food we are accustomed to 

into the “fake” food world

But there is no one-size-fits-all solution, said Keeve Nachman, assistant professor at the Baltimore-based Johns Hopkins Bloomberg School of Public Health, who led the study on diets.

In low- and middle-income countries such as Indonesia, citizens on average need to eat more animal protein for adequate nutrition, he told the Thomson Reuters Foundation.

That means diet-related heat-trapping emissions and water use in poorer countries would need to rise to reduce hunger and malnutrition, while high-income countries should reduce their consumption of meat, dairy and eggs, the study said. [this is dribble]

On average, producing a serving of beef emits 316 times more greenhouse gases - including methane - than pulses, 115 times more than nuts, and 40 times more than soy, it added.

According to the World Resources Institute, a U.S.-based think-tank, diners in North and South America, Europe and the former Soviet Union make up only a quarter of the global population but ate more than half of the world's meat from ruminants - such as cattle, sheep and goats - in 2010.

The latest study also found that producing a pound of beef in Paraguay contributes nearly 17 times more greenhouse gases than in Denmark, partly because in Latin America, it often involves cutting down forests to clear land for cattle grazing.

A typical diet in Niger has the highest water footprint, researchers noted, mainly due to millet production and crop residues that cannot be consumed.

(Reporting By Thin Lei Win @thinink; editing by Megan Rowling. Please credit the Thomson Reuters Foundation, the charitable arm of Thomson Reuters, that covers humanitarian news, climate change, women's and LGBT+ rights, human trafficking, and property rights. Visit www.trust.org)

*the only gases being uploaded in our atmosphere are coming from Bill Gates’ diabolical schemes.

___________________________

Plant-based eggs are starting to compete with the real thing

The change was swift. In only the last few years, plant-based foods have suddenly snapped up market share in both the dairy and meat markets with alternative versions of milks, yogurts, and convincing faux beef patties.

They’re popular insurgents, this band of peas, coconuts, cashews, bananas, almonds, oats, and soy. As grocery store upstarts move into new aisles, they’re igniting plant-based coups that have reshaped supermarket economics.

Now, the humble mung bean has set up camp in the egg section,
and it’s starting to make some noise.

When people buy eggs at the grocery store, they typically choose the kind that come in shells. Liquid eggs—the kind that come in cartons, yolked or yolkless—are very much a smaller category. But in that smaller pool of competitors, the plant-based liquid egg alternative created by one Silicon Valley-based company, JUST, is performing pretty well.

let’s hope the kashrut industries do not join in this farce

According to Chicago-based market research company IRI, JUST’s mung bean liquid egg product, JUST Egg, is at least the second-best performing in the category. […] The mung bean-based egg is one of the products JUST has been looking to develop since the company’s inception in 2011 (back then, it operated under the name Hampton Creek). The product remained elusive for the company for years: Its line of vegan eggless mayonnaise and cookie doughs came first.

To create its newest product, JUST essentially de-hulls and mills mung beans to produce a bean flour. According to Food Navigator, the company’s food scientists mix the flour with “water and a food-grade de-foaming agent to form a slurry,” which undergoes pH adjustments and extractions until they isolate a protein ‘curd’ that can go into all kinds of products, including the liquid eggs. The product’s full ingredients list can be found on the company website. [this is GMO=genetically modified]

The mung bean isn’t just making waves in American retail outlets. The Canadian quick-service restaurant, Tim Hortons, is now serving up the liquid egg alternative in at least 60 of its locations. JUST spokesman Andrew Noyes says the company is also speaking to several large national quick-service restaurant brands in the US, though he would not name any of them.

Flora Ice Cream

The next big ice cream aisle addition will be dairy-free…kind of

qz.com:  Soon, one of Silicon Valley’s most talked about food tech companies [beware of them] will wade into grocery store dairy sections with a bold line of new foods. Perfect Day—which in 2014 year found a way to use yeast to make milk protein without ever needing a cow—announced today (July 11) that it will be scaling up its microbial technology with the help of some of the food industry’s biggest companies. In the process, the Bay Area startup is creating a whole new category of food. You’ve heard of plant-based foods; next, you’ll be able to eat “flora-based” food.

To Meat Or Not to Meat

The biggest problem for plant-based meat companies might be the very thing that defines them. For years, they’ve worked to create products that look, feel, and taste just like conventional meat. [same qz site]

Real Vegetarian and Vegan diets made from real vegetables and not science lab modified and created is what the human digestion was created to absorb. Eating “fake” food will alter the digestion system and not produce the necessary nutrition for the inner workings of the human body and brain. This is my estimation. One must read all label ingredients and/or the website listing of ingredients and/or contact the company for those ingredients.