Veggie Blog

Carrots are a staple in vegan and vegetarian kitchens, and for good reason. My original post listed five benefits, and some of them need a correction, so here is the evidence.

Do carrots improve your eyesight?

Not in the way the old post suggested. The American Academy of Ophthalmology lists the idea that eating carrots will improve your vision as a common eye myth. The truth behind it is that vitamin A is essential for healthy eyesight, and carrots have high amounts of it. Vitamin A deficiency can cause night blindness, but it is rare in the United States, and carrots will not give you better vision than a healthy person already has.

How much vitamin A is in a carrot?

Carrots contain beta-carotene, which your body turns into vitamin A. The NIH explains that 12 micrograms of dietary beta-carotene equal 1 microgram of vitamin A (RAE). According to USDA data, a medium raw carrot (61 grams) provides about 510 micrograms RAE. Women need 700 micrograms a day, and men 900, so one medium carrot covers roughly three-quarters of a woman’s daily need.

Do you need vitamin pills if you eat carrots?

No, and the old post was right about that. You can meet your vitamin A needs with food, and it is safer. The NIH reports that two large trials found beta-carotene supplements increased the risk of lung cancer in smokers, by 18 percent in one trial and 28 percent in the other, which also included former smokers and asbestos-exposed workers. Talk to your doctor before taking beta-carotene pills if you smoke or have smoked. Our post on antioxidant foods explains why colorful vegetables beat supplements.

Does carrot juice fight cancer or slow aging?

The old post claimed that carrot juice has anti-cancer properties, that beta-carotene slows aging and that carrots are good for the skin. I could not find solid evidence for those claims, so I have dropped them. Juice also has less fiber than the whole vegetable: USDA FoodData Central lists 0.8 grams per 100 grams for canned carrot juice and 2.8 grams for raw carrots. A glass of carrot juice is a fine drink, but it is not a miracle substitute for water or for eating the whole thing. If you want more advice on vitamins from food, see vitamin deficiency: who is at risk.

It is a hard time for vegetarians that have rice as the biggest food source. The price of rice has gone up really quick the last the last month. Some say the price have gone up to quick to be normal and blaming investors to play with the price to make money.

But still eating vegetarian food is way better for you and other people since you spend so much less resources when making vegetarian food.

Keep on eating vegetarian it can help other people starving in other places and it makes you feel good and healthy as well.

A homemade patty is lovely, but most of us reach for a packet from the freezer on a busy night. The old version of this post promised that every veggie burger is healthier than a meat burger. That is too simple: the packet on the shelf can be very good or fairly salty and processed, and the label tells you which.

Is a veggie burger automatically healthy?

No. The USDA’s reference entry for a generic soy veggie burger (uncooked, per 100 grams) lists 15.7 grams of protein, 4.9 grams of fiber and 1.4 grams of saturated fat, but also 569 milligrams of sodium. The same database lists a cooked, pan-broiled 85% lean beef patty at 24.6 grams of protein, 5.3 grams of saturated fat, no fiber and 79 milligrams of sodium. So the veggie burger wins on fiber and saturated fat, and loses clearly on salt. Treat the comparison as a rough guide, because one entry is raw and the other cooked, and brands vary a lot. You can look up any product in USDA FoodData Central.

What numbers should you look for on the label?

A dietitian at Johns Hopkins suggests choosing veggie burgers with fewer than 5 grams of saturated fat, ideally under about 400 milligrams of sodium and at least 4 grams of protein per ounce. (The published page says “grams” of sodium, which is clearly a typo for milligrams.) Walter Willett of the Harvard T.H. Chan School of Public Health gives a simple rule for plant-based patties: saturated fat should be less than a third of the total fat, and sodium about one milligram per calorie. For context, the American Heart Association sets 2,300 milligrams of sodium a day as the upper limit and 1,500 milligrams as the ideal for most adults, so one patty can use a big share of the day.

What should the ingredient list start with?

Look for whole foods first: beans, vegetables, whole grains, seeds, tofu or tempeh. The Hopkins dietitian prefers patties built on whole foods over those made from isolated or hydrolyzed protein, and notes that veggie burgers can be highly processed. Check for allergens too, since many patties contain soy, wheat, egg or milk.

Is it vegetarian, or vegan?

Not every veggie burger is both. Some contain egg or milk, so a vegan needs to check. Strict vegetarians should also remember that processing aids can come from animals. The Vegetarian Society points out that cheese is traditionally made with rennet, an enzyme from animal stomachs, so a patty with cheese in it needs a “suitable for vegetarians” label. Look for a clear vegetarian or vegan mark on the pack.

What about burgers made to taste like meat?

Plant-based patties that imitate beef are more processed than a bean burger, but the Harvard article above quotes experts who judge them a better option than beef for both personal and planetary health, as long as you check the label. Fast-food chains now sell them too, which is a long way from the old post’s remark that you can “even buy them at Burger King.”

How do you build a better burger?

Choose a whole-grain bun, pile on lettuce, tomato, onion, avocado or mushrooms, and go easy on ketchup, cheese and mayonnaise, which add salt, sugar and saturated fat. Add a side of beans or a salad if the patty itself is low in protein. For recipes that use beans and lentils see high-protein vegetarian meals and our fiber-rich cholesterol-friendly diet plan.

I used to gain weight up to 12 kilos and I can lost 12 kilos that I gained within 3 months, what can I do? I stopped eating carbohydrate and sugar. It’s exactly the rule of Atkin, Atkin rule is that if you want to diet and lose weight, you have to stop eating carbohydrate and sugar because carbohydrate is the food nutrition which will give you the energy to do things but since you stop eating it, the body will use the fat in your body while you’re doing the activities instead.

The pros are that you can lose the weight very fast and I can eat some other things I want like steam chicken or anything except carbohydrate and sugar. But the cons are that I feel tired all the time, I feel like I have no energy and I walk like a zombie. Anyhow, after losing weight with the Atkin’s rule, you have to be careful not to come back and eat a lot of carbohydrate, otherwise you will gain weight back again very fast because your body hasn’t got the carbohydrate for long time, so they will absorb it and keep it to your body.

Anyway, many nutritionists claim that atkin’s rule is not good for health and they think diet is very easy by just not eating more calories than you’re losing it by doing activities.

Japanese people have long lives because of their good eating habits. The people of Japan live love lives and have a low rate of heart disease. So we will find out what Japanese food is and what the eating habit of them is.

Japanese food is mainly containing with rice and soup. In every meal of Japanese people will contain with rice and soup. The three main ingredients of the Japanese soup are Shitake mushroom, dried bonito and kelp. Besides from rice and soup, Japanese people also eat the side dish which is containing with tofu, salad, seafood and meat.

Beverage is also important and Japanese people love to drink sake. Sake is the Japanese whiskey in which the ingredients are rice and mochi. Sake should be consumed soon after the production in order to maintain the quality of the nutrition. One more popular beverage of Japanese people is tea. Japan is the country who plants the tea and exporting to other countries. Japan is popular in the quality tea and Japanese people always drink it.