I made a veggie bolognese last night funnily enough (Mrs No7 is a veggie i am definitely not). My usual recipe from scratch (no tins, jars or tubes), and whilst it was good, I missed the extra fat that the meat brings to the taste. If you could replicate that then I would switch to a meat free bolognese every time. Oh and it was missing he red wine as I'm on dry jan and didn't want to open a bottle of wine. Saying that, I can go sometimes a week or so without meat, but it is one thing I know I could never give up. Hats off to those that do it though and I agree with the reasons, but it is just a step too far for me.
Indonesian Mrs Jab uses tempe and tofu often, staples in Asia. Her chap choy is lovely as an accompanyment or stand alone. I'll do assorted veg curries three bean one of the favourites. Not a hint of veggie burger in site. Lot of fish and some meat too we're pretty balanced with our diet. Oh Mrs j loves a pasty now and then.
I discovered some time ago that I cannot tolerate skimmed milk....so have semi-skimmed. The reason is surprising....removing the fat increases the proportion of lactose in the product...thus causing problems in people who are borderline lactose-intolerant. As omnivore primates we are programmed to eat some meat as well as a main diet of fruit and veg. This is why (as anyone who has ever tried to diet will know) the feeling of hunger is increased by tasting sugar (ripe fruit) and fat (for chimps, the occasional monkey). For health, rather than preference, humans should eat mainly vegetables with a small amount of animal product to provide essentials that we need. A vegan diet requires careful planning, especially in the growing young, so I am concerned when fussy teenagers take it up without studying nutrition. A vegetarian diet is a better option. I eat less meat than I used to....this is what happens when your digestive system gets elderly. And chocolate made from beans is obviously a vegetable.
A lot of hunger cravings are due to chemical signals from the gut microbiome. A lot of people aren’t aware that while the human body contains around 100 trillion cells, 90 trillion of them contain none of their host’s DNA. Most of these “foreign” cells are bacteria lining the gut and most of them are actually important to the breakdown and digestion of food. This explains why we often have digestive problems after a course of antibiotics, when it then becomes vital to repopulate the gut flora. A certain number of gut bacteria, however, are bad for us, in that they are greedy for sugary foods and saturated fats and will send messages to your brain to eat more of them. It is possible to reset the gut microbiome and get rid of the bad bugs, I’ve done it a couple of times and I’m probably due another go! By the way, eating stuff like pro-biotic yoghurts for this purpose is a complete waste of time, as the acids in your stomach will kill the bacteria in them. You need to take preparations of things like Lactobacillus casei, which can tolerate a wide pH range.
This is why babies can take a while for their stomach to settle....especially if bottle fed. Babies delivered by caesarean section don't pick up the valuable bugs from the birth canal. Not a critical thing....but scientifically measurable. Also important for babies to be exposed to bacteria to boost their immune symptoms....the reason why a dog in the house is known to be a beneficial thing for babies. Being over clean can be a bad thing....though obviously a balance is needed.
I still eat meat but it is more often than not shot game these days. I have no ethical issues with this and will keep doing it as it's delicious, low fat and generally a result of pest control of wild deer plus the occasional bunny or woodpigeon. I don't say no if someone has a few spare wild duck once in a while either. I don't eat game that has been raised for shooting anymore though, like pheasant and grouse. Most other meat I get from my local butcher, who gets it from a farm 3 miles up the road etc and I've every intention of continuing that as I believe there is a place for sustainable, ethically sound production of meat at a local level.
Thanks for the nudge we're game for it and have a good butcher nearby. Rabbit in a white wine and cream sauce coming soon.
Venison culled by shooting is probably the most ethical and healthy meat you can get. Apart from any other reason, when pigs, sheep, and cattle are taken to the slaughterhouse, the stress hormones they produce actually affect the quality and flavour of the meat. This obviously doesn’t happen with a deer which is living a free and natural life until the moment it dies.
Agree 100% . Not only that , but take a packet of " Taste the difference " 8 rashers . Buy 4 rashers from your local butcher ( if you are lucky enough to have one ) and see what's left after cooking them ! In our experience , you pay a bit more and get a bit less meat from the butchers , but after cooking there's more of it and the taste is far superior .
