7 Reasons Kale Is the New Beef
Like the saying goes, the only constant is change. We may resist it all we want, but Time and its inevitable evolution of everything in its path is unaffected by our attempts to stop it. The resulting trajectory of humanity’s nascent ascent appears to be positioning itself to sweep us into progressive new times, especially where our food choices are concerned, as nearly 7 billion people are now standing on the little scraps of land that we share with some 55 billion rather large animals raised for food each year. (As another famous saying goes: This town ain’t big enough for the both of us.) So, beef (and all factory-farmed meat) may be going from rib-eye to relic as we transition to a greener world… literally—as in leafy, green vegetables.
Environmentalists cite meat production as one of the biggest contributors to global warming, and the USDA’s new food pyramid (MyPlate) suggests the healthiest choice is making vegetables and fruit the biggest part of every meal by reducing consumption of animal proteins. Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important futurefood may just surprise you.
1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.
2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.
3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.
4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.
5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.
6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.
7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.
Is it possible to love kale even more now after all of these fun facts??
I juice tonssss of kale! Its so yummy with pear and apple.
This mad me laugh… A LOT
but also made very good points. I was so confused about the toilet paper then I thought: “since I’ve added so much water to my life I pee ALL THE TIME”
xoxo
- Like Elle Woods said in Legally Blonde:
“Exercise releases endorphins, and endorphins make you happy, and happy people don’t just kill their husbands!” <3
Can’t sleep?
Massage for Insomnia!!!
The neurochemistry of sleep is very complex. While there are many aspects of the brain and its chemicals that contribute to sleep, we will look at the serotonin component of sleep.
Serotonin is an extremely important neurotransmitter that is essential to our survival. Serotonin plays a role in mood, behavior, body temperature, physical coordination, appetite and sleep. Derived from the amino acid tryptophan, serotonin can also be converted by the brain into melatonin.
Serotonin is a precursor to the body’s rendering of melatonin. Melatonin is a hormone released by the brain’s pineal gland to quiet and reset the part of the brain that directs circadian cycles to prepare for sleep.
The chemistry of sleep is relevant to massage therapists because massage can directly influence the body’s production of serotonin.
http://www.integrative-healthcare.org/mt/archives/2005/08/insomnia_seroto.html
Stuffed Cheesecake Strawberries
These Strawberry Cheesecake Bites are simple and so, SO good! A low fat cheesecake filling is stuffed inside of hollowed out strawberries and then dipped into graham cracker crumbs. All the flavor of strawberry cheesecake and just a fraction of the calories. Perfect to fill in that sweet tooth at any time.
Ingredients:
- 4 oz of low-fat cream cheese, softened
- 3 tablespoons of powdered sugar (depends on how sweet you want the filling)
- 1 teaspoon of vanilla extract
- 10-20 strawberries ( quantity is your choice )
- 1/4 cup of graham crackers crumbs
Instructions:
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out inside with a paring knife if necessary. I found most of the strawberries already had a nice hollow center so that step was not necessary. If you want to stand your strawberries upright ( like in the picture ) slice a bit off the bottom.Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. Add cream cheese mix to piping bag ( you can use a Ziploc bag ) and fill strawberries. Once strawberries are filled dip the top in graham cracker crumbs. Devour and fall in love. Enjoy! You could also drizzle or dip strawberries in chocolate if desired.
