gmo
Genetically modified food. Is it good for us or a bad trend that needs to end?
90% Of The Cheese We Consume Has Pfizer GMO's Thanks To A Cheesy Loophole
Rennet is a clotting agent that separates the liquid from the solid portions of milk by curdling it into cheese. It is a necessary step in the production of cheese.
Richelle Gerner, Rootbound HomesteadPublished 6 days ago in Feast"Mastering the Art of Grilling with most affordable grill''
Grilling, the age-old culinary tradition that transcends cultures and brings people together, holds a special place in the hearts of food enthusiasts worldwide. Whether it's the sizzle of succulent steaks, the aroma of smoky ribs, or the charred perfection of vegetables, there's something undeniably magical about cooking over an open flame.
Eimantas StuinaPublished 7 days ago in FeastEasy Recipes and Tips for Non-Cooks
A curated collection of simple recipes designed to boost confidence and inspire non-cooks to explore the world of cooking. Introduction to Easy Recipes for Non-Cooks
Timothy A RowlandPublished 2 months ago in FeastSouth Africa's Culinary Kaleidoscope
South Africa, a country renowned for its stunning landscapes and vibrant cultural tapestry, is also making its mark on the global culinary stage. With a melting pot of influences from indigenous African, Dutch, Malay, Indian, and other cultures, South African cuisine offers a rich and diverse array of flavors, textures, and dishes that reflect the country's unique heritage and history.
Zakhele MazibukoPublished 2 months ago in FeastMaking Yoghurt from Home and More Dairy Tips
Tip ➡️Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Collins Munala HaybreezePublished 4 months ago in FeastThe Benefits and Considerations of Vegetarianism
Connections to metabolism and brain function .Researchers used data from the UK Biobank, a large biomedical database and research resource that follows people long term.
Hridoy TalukderPublished 7 months ago in FeastPumpernickel Bread Recipe
Pumpernickel Bread Recipe Ingredients: • 2 1/2 cups coarsely ground rye flour • 1 1/2 cups bread flour
Paula Roza PricopPublished 7 months ago in FeastAddressing the Pesticide Peril in Food Production
This post was created with the support of OpenAI. In a world that is constantly racing against time, the demand for food production has witnessed an exponential rise. To keep pace, the agriculture sector has heavily relied on pesticides to protect crops from pests and diseases, ensuring bountiful yields. However, this practice harbors a darker side, with repercussions that resonate deeply within our ecosystem and our health. As we unravel the intricacies of pesticide usage in food production, we also explore avenues that can steer us towards a healthier and more sustainable future.
People! Just say Something!Published 7 months ago in FeastHearty Cabbage and Black Bean Soup
Warm up with this delicious and nutritious Cabbage and Black Bean Soup. Packed with the wholesome goodness of fresh vegetables, black beans, and a blend of seasonings, this soup offers a comforting meal that’s both filling and satisfying. Enhanced with chia and hemp seeds for added protein, it’s perfect for those looking for a hearty vegetarian option.
Sweet NothingsPublished 8 months ago in Feast"Real" meat or "fake" meat?
A survey conducted in 2021 revealed that nearly two-thirds of Americans had consumed plant-based meat alternatives within the past year. The main reasons cited were the potential health benefits and positive environmental impact. However, it is essential to determine whether these alternative meats are truly advantageous for both our well-being and the planet. First, let's introduce the contenders. Farmed meat, which comes from butchered animals, is a complex composition of muscle fibers, connective tissues, and fat. It has played a significant role in the human diet throughout history. On the other hand, plant-based meat alternatives may resemble and taste like meat, but they are made up of proteins, carbohydrates, fats, and other components derived from plants. The process of transforming plant molecules into meat-like structures requires considerable effort. For instance, the fibrous texture of meat is achieved by using long rod-like proteins. To replicate this structure, ball-shaped plant proteins can be pushed through an extruder device, forcing them to unwind and form long filaments. Companies also add fats and oils extracted from plants to mimic animal fat. Some brands even incorporate beet juice pigment or an iron-containing molecule called heme to enhance the appearance and flavor of their products. Plant-based meat alternatives are available in various forms. Additionally, there is lab-grown meat, also known as cell-based meat or cultured meat. These products begin with animal stem cells that researchers cultivate and shape into muscle tissue. It is important to note that lab-grown meats are still in the development stage, and the exact production process may change when they are commercially available on a larger scale. When considering the health aspect, farmed meat is a valuable source of protein and nutrients. However, studies have shown links between diets high in red and processed meats and health concerns such as type 2 diabetes and heart disease. One study from 2012 suggested that replacing red meat with alternatives like chicken, nuts, or legumes for one meal a day could potentially reduce mortality risk by 7 to 19%. The impact of replacing red meat with plant-based patties or lab-grown meat requires further research, as there is insufficient data available. Plant-based meat alternatives offer similar amounts of protein, calories, and iron as farmed meat, but they are highly processed and tend to be high in sodium. Many of these alternatives also contain coconut oil, which is high in saturated fat and may increase the risk of heart disease, similar to red meat. Lab-grown meat has the potential to offer comparable nutritional qualities and health risks as farmed meat, but more research is needed. In terms of environmental impact, animal agriculture is responsible for approximately 14.5% of human-caused greenhouse gas emissions. Researchers estimate that producing plant-based meat substitutes results in around 90% fewer greenhouse gas emissions compared to beef, 63% less than pork, and 51% less than poultry, per equivalent amount. Plant-based alternatives also require significantly less land and water compared to farmed meat. Additionally, their production results in lower levels of pollutants entering waterways, which helps protect the environment and public health. However, it is uncertain how lab-grown meat will impact the environment once production is scaled up. Currently, the industry primarily obtains stem cells from livestock muscle tissue, raising questions about the number of animals required for biopsies. It is also unclear to what extent alternative meats will reduce the overall environmental impact of the farmed meat industry. If people continue to consume the same amount of farmed meat while incorporating alternative options, the potential benefits might be limited. While the nutritional superiority of different meat options is still debated, those concerned about animal welfare, public health, and the environment often choose plant-based meat alternatives. It is important to note that transitioning to meat alternatives does not have to be an all-or-nothing decision
Maliki GomezPublished 8 months ago in Feast𝐅𝐎𝐎𝐃 𝐅𝐎𝐑 𝐓𝐇𝐎𝐔𝐆𝐇𝐓
Introduction In this article, we uncover the meaning of food decisions, for our prosperity as well as for the planet and every one of its occupants. And the disturbing dangers related to the utilization of cheap food and its expected effect on our well-being, society, and climate.
Gift Kalumphira MakataPublished 9 months ago in FeastUnleashing Nigeria's Cassava Potential
Introduction: Nigeria, as the world's largest producer of cassava, possesses significant potential to capitalize on this versatile root crop. Cassava is deeply ingrained in Nigerian cuisine, forming essential dishes like Fufu and Gari, and providing a substantial portion of the country's calorie intake. Its resilience to drought and pests, along with its nutritional richness, make cassava a vital resource in preventing famine and ensuring food security. While Nigeria consumes most of its cassava production domestically, there are burgeoning opportunities for global trade, including the export of cassava-based products like biofuel, sweeteners, and starches. However, challenges persist throughout the supply chain, hindering Nigeria's ability to fully harness the economic benefits of cassava.