Latest Blog Post from Vegetarian Blog TheDailyRadish.com

TheDailyRadish offers vegetarians the latest news and tips. In their latest blog post, Jenny Sangler announces some convincing reasons to consider vegetarianism.

Del Mar, CA (PRWEB) May 28, 2012

TheDailyRadish.com is one of the world’s most visited Vegetarian blogs. Offering daily tips and news to those enjoying a diet without meat, information can be read directly from their blog, or via a daily digest email.

Today, Jenny Sangler at TheDailyRadish.com published their latest post, titled “5 Convincing Reasons to Become a Vegetarian”.

Vegetarians and foodie fans can access the new blog post here:

http://thedailyradish.com/5-convincing-reasons-become-vegetarian/

In their latest blog post, Jenny begins by re-capping common reasons people choose a vegetarian lifestyle.

She explains that some people choose not to eat meat for health reasons, while others choose vegetarianism due to their moral feelings about the rearing of animals for food.

Discussing an article from Rodale, Jenny shares some arguments with her readers that are in favor of not eating meat.

The first argument concerns the discovery of vet medications in meat. According to a report from the USDA, many meats contain antibiotics such as Ivermectin, a wormer found to cause neurological damage to the human brain.

Next, Jenny discussed shrimp.

“Food safety experts call imported (most farmed shrimp is imported) shrimp the dirtiest of the Seafood’s Dirty Dozen. This is because of all of the common contaminants, including antibiotics, cleaning chemicals used to clean the shrimp pens. Here’s another fright factor: Less than 2 percent of all imported seafood is inspected,” she says.

For her third tip, Jenny announces that many store-bought meats are known to contain traces of MRSA organisms. Being naturally resistant to antibiotics, these organisms have the potential to cause a lot of damage to human tissue.

Jenny adds to this by mentioning that turkey is often found to be one of the most dangerous meats, as well as the most likely to contain harmful bacteria.

Pork is next in line, with an average of 42% of shop sold products containing harmful bacteria.

Finally, to conclude her latest blog post, Jenny mentions a risk which hit the headline earlier this year.

“Of course, pink slime is still on the list. Although public outcry caused several companies to shut down, I haven’t seen anything about pink slime being completely eradicated. Harder to get, maybe, but not gone,” she says.

Where can vegetarians learn more? A Vegetarian can subscribe to The Daily Radish for free by visiting their daily tips website at TheDailyRadish.com.

TheDailyRadish (™) thinks this is important information for vegetarians and asks them to Like our Page on Facebook to learn exclusive daily vegetarian tips, recipes, and news about leading a healthy vegetarian lifestyle. “We’d appreciate your help in spreading the word amongst vegetarians,” says Jenny Sangler.

Like this? Check out TheDailyRadish.com last article: Latest Blog Post from Vegetarian Blog TheDailyRadish.com, Announces Ways to Help Kids Combat Junk Food Advertising

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The 5 Best Meats I’ve Eaten Since Quitting being a Vegetarian

I’d spent a long time being a vegetarian, since then it’s been a culinary voyage of discovery. Here are the best meats I’ve tried in that time…

Until this time last year I had been a vegetarian for 21 years, from the age of 5.  My reasons for being so for such a long time were numerous- foremost among them sensitivity to the act of consuming another animal, and a growing (as I got older) dislike for the volume of animals killed in the pursuit of keeping us fed.

Being a vegetarian from such a young age meant I’d had to learn to cook quite early on, and unlike a lot of vegetarian devotees who can’t ever contemplate consuming anything from an animal, I’d always had a strong notion that I’d like meat were I to ever dispense with my vegetarian principles.  I had no problem cooking it when I was a vegetarian. I was interested in it, as I was cooking in general; in the process, the science, even the act of hunting it. And I was right.  I did like it, though I do think some meat is vastly overrated:  Steak, for instance. I’ve probably had steak 10 times, mostly in good quality restaurants and steakhouses, and generally I’m a little disappointed. I think I probably expect too much- I’d spent my entire life listening to people wax endlessly about the life-affirming, ball-toughening qualities of a rare-to-medium-rare 8 ounces.  Most times I’ve found it pretty boring.

But there are some dishes and foods that cannot be touched nor replicated for a vegetarian tongue, no matter how much soy sauce, lemon or chilli you chuck at them.  Of course, with a lot of these it’s the bells and whistles that go with them, or the cooking process.  But then isn’t it always?

Anyway, enough analysis, here’s my top 5 favourite meat dishes since quitting being a vegetarian and becoming a carnivore, in no particular order (other than the first one).

1: Chorizo (and all cured pork).

Last summer I got fat for the first time in my life, and I blame it almost exclusively on the packets of chorizo I took to snacking on.  I’d always loved Deli’s for their array of cheeses and pickled goods that tickled the furthest reaches of a vege palette that demanded spice and salt and tang at every turn.  Now they have become my nemesis as I press my nose against the glass, aware that I can’t buy something porky and salty for the seventh time that day. Chorizo is my favourite for the spice factor, but you can also include Prosciutto, Pepperoni, Pancetta, Serrano and the rest in this.  A trip to Northern Spain last Winter nearly brought tears to my eyes- a cut of baguette, slice of Serrano, anchovy, sliver of Manchego and a sundried tomato in a Santander bar is surely the place where culinary dreams are made flesh.

2: Smoked Ribs

Smoked ribs when they’re done badly are awful- sloppy, stringy and enough fat to plug the arteries of the cleanest-living sportsman.  But when they are done right, and they are burnt and charred and covered in something containing chipotle they make me curse the days I used to turn up to smoke-houses and order a vege-burger, and then finish off the heathen’s chips whilst they gnawed away at the edges of blackened bone.

3: Prawns

These were actually the first meat I ate last year; they might have popped my carnivorous cherry, but they took me a few goes before I started to get much pleasure from them.

It was the texture; even though they looked like Haribo they were too much like tendons. I didn’t like the way you’d pull them apart and little white strands would stayed connected to the other side.  I imagined it was what would happen if you split a human leg, and I didn’t/don’t like eating human legs.

Fortunately, I kept trying them and eventually realised that they are the sort of food God decided to bestow on us to balance out Pot Noodles.  A little bit meaty, a little bit fishy, they have a subtlety that doesn’t fit in anywhere on a vegetarian menu. They also don’t make me feel bad about eating loads as they are good for you and not fatty, though I normally negate that by deep-frying them with shitloads of salt and chilli or slathering them in garlic butter.  Who cares? Fucking amazing.

4: Lambchops (large)

Taken by itself and eaten alone, it seems that lamb is the most flavourful of all meats, whichever way you cook it.  There’s just one major problem with it though- there’s never enough of the stuff.  Curse their cute little undeveloped bodies! I have taken to circumventing this by always ensuring I buy the largest chops possible.  Smack them in a pan with some butter and onions and you have the sort of meal that would make their mothers proud.

As an aside, grilled lamb of the sort you get in decent Turkish places, is incredible.  It makes me want to go back to Turkey, and I’ve already been there enough times to know I don’t like it very much.

5: Lobster

This makes me sound like a bit of a ponce (a fair estimation) but lobster really is the crustaceans whiskers.  Unlike the disappointment of steak, lobster it up to all the plaudits bestowed.  Crumbly, flaky, covered in lemony, it’s a step up from prawns in the flavour stakes.  Plus you get to play with your food.  Due to a fidgety disposition that can generally only be calmed by regular slugs of Malbec, dinner-tables are often a bit of a nightmare for yours truly.  With lobster such issues are dispensed as you pick and prod and scrape inside something else’s head, then fucking eat the results of your exertions.  Genius.

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National Vegetarian Week: why I’m a vegetarian

I made the decision to go vegetarian when I was eight years old and many years later, I still get asked that dreaded question: “but WHY?” This article is my attempt at a definitive answer…

Q. Why go vegetarian?

I’m going to have to be horribly awkward here, and re-phrase the question as “why not”?

We live in a world where delicious, enjoyable, nutritious food is available in abundance. So if eating animal products does not sit well with you for any reason whatsoever – be that concern for animal welfare, the environment, religion, sentimentality or pure squeamishness – there’s simply no need to make yourself feel uncomfortable by eating it. It’s not complicated and that’s pretty much where the argument should end! But sadly it rarely does, so I’ll continue with the explanation.

In my case, eating meat did not appeal to me from the moment I learned where it came from. I remember being enormously upset by the idea of animals being slaughtered for food as a young child, and being repulsed in equal measure by the idea of eating their flesh. I guess in my case this could be called an ‘emotional’ response, but as I got older I found that my choice of diet made economical and environmental sense too, and that as long as I don’t over-indulge too much on cheese and carbs there could even be some sneaky health benefits.

Growing up, I was quite happy to be vegetarian, but also somewhat baffled by some people’s odd ideas about what that meant. I started out thinking that nobody else would have the slightest interest in my diet, but I soon found that plenty of people would want to challenge me on it. I’ve had everything from inexplicably naive questions like ‘do you eat fish?’ to out-and-out hostility – including one chap who raged in front of me over one memorable meal at my lack of respect for daring to suggest that a sausage does not have to contain meat. No, I haven’t worked that one out yet either!

Mostly though, I’ve just found it strange that anyone else’s diet is up for discussion: I was taught that quizzing people about what they’re eating is plain rude, but somehow vegetarians are fair game.

Don’t veggies miss out on the enjoyment of food?

In a word – no.

The one popular idea about vegetarianism that I struggle to understand the most is that it somehow involves huge amounts of sacrifice and self-denial (I don’t do either, so it beats me how they are meant to apply to me!). I consider myself a foodie, I love the experience of dining out and I spend far more time and money than is strictly advisable or healthy in the UK’s best restaurants, cooking new dishes, watching food programmes and seeking out the latest culinary trends. To suggest that my lifestyle in any way ‘lacking’ is laughable.

Occasionally, I’ll get a little reality check when in one of these situations I’m reminded that some people think vegetarianism is incompatible with these interests, but by and large it’s no hardship at all. One might even argue that having a few limitations on your diet can only be a good thing given the sheer amount of available food that we’re tempted with on a daily basis! While being veggie does not necessarily make you more healthy, it certainly doesn’t make you ill, and concerns about the lack of protein/iron/calcium etc trotted out by naysayers have long been grossly exaggerated. It’s very easy to get more than enough nutrition without eating meat or fish.

Some people can be forgiven for being a bit ill-educated on vegetarian cooking, but those in the catering industry should really know better. There are now some outstanding vegetarian eateries in the UK (my ten favourites are listed here) but I’ve also met restauranteurs that pride themselves on the quality of their food but admit that they have never tasted the meat-free options on their own menus! I think it’s important for us vegetarians to make an effort to patronise and promote establishments that make the effort to serve more than a soggy mushroom risotto as the sole ‘vegetarian option’ and to make their feelings known on those that could do better.

I’m also big on animal welfare and believe strongly in improving farming standards to cater for those who do want to eat meat. Doesn’t that make me a bad vegetarian? No, I don’t think so: I’m not under any illusions that the whole world would ever go veggie within my lifetime or possibly ever, so I’m largely in favour of advances that reduce animal suffering in the meat industry. I also think that the trend towards ‘meat reduction’ is a good thing: any move towards a less meat-heavy diet is surely to be encouraged. We haven’t quite got the hang of great veggie bacon yet, but you can make a great spag bol or shepherd’s pie that makes a nice alternative to meat if you’d like to reap the health benefits of a diet low in red meat.

But wouldn’t you eat meat if you were starving?

The question ‘why’ is usually followed by another set of stock questions so I might as well get those out of the way while we’re at it. Would I eat meat if I was starving to death? Of course I would, what sort of a question is that? Would I ‘force’ my own children to be vegetarians? I wouldn’t force them, no, but I wouldn’t personally introduce them to it, or cook it at home. Do I ever really really miss bacon sandwiches? Not hugely: I can still see the appeal, but my subsequent decision not to eat one arguably makes me a better vegetarian – not a worse one – than someone who bangs on about how they’ve never liked the stuff anyway. And besides, halloumi tastes just as satisfying when it’s sizzling in a bap…

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Vegetarian – The worst food to eat at the workplace

In a previous office, a colleague opened his lunch box to proudly display paya. He held court on the benefits of the soup and happily offered it. But seeing goat trotters almost made us lose our lunch and appetite. Thankfully, everyone at the table was non-vegetarian.

But this was not the first time he had opened his lunch box to reveal something ‘interesting’. Chicken with bones, fish and pork with fat was, still is, his regular lunch.

Vegetarians narrate horror tales about their non-vegetarian colleagues’ choice for office lunches from fish to smelly eggs. The non-vegetarians on their part rant about the vegetarians’ heeng ka tadka, smelly paranthas from gobi to mooli that lingers in the air hours after the lunch is over. And the battle continues.

Be Considerate

At one time, bringing in packed lunch would have been an object of ridicule but is now common. Maybe it is the health benefits of home-made food or the fact that studies in the UK have found that packing your own lunch actually saves you £2,500 a year! But the more ‘personalised’ lunches you have, the more complex are the office etiquette issues: what should you pack, how and where should you eat – in a group or alone, etc.

Even though most companies now have designated eating spaces, the number of people dining at the desk is increasing. Estimates by American Dietetic Association pitches it at 83%. This means, there’s someone eating at the desk leaving a tell-tale smell hanging in the air.

At heart, it’s not a vegetarian-non-vegetarian divide, but a considerate-inconsiderate debate. The problem with inconsiderate lunch picks is – you don’t know when you are doing it, and no one tells you when you are.

Packing Pointers

According to corporate grooming coach Pria Warrick, “Corporate offices with expat employees face a lot of issues regarding what to pack for an office lunch.” The main grouse: smelly food, mixing curry with rice and eating habits from using hands or chewing with your mouth open.

There are some definite no-nos for office lunch. The don’t-pack list includes: raw onions, garlic, asafoetida, rock salt, cauliflower, radish, fish and curry. Sundry web surveys rate fish as the worst food offender at work, followed closely by popcorn and Indian curry.

Smells Fishy

In a new research by Monell Chemical Senses Center, a Philadelphia-based multidisciplinary research on taste, smell and chemosensory irritation, problematic office food smells stem from situational expectations.

Simply speaking, you enter a restaurant expecting to smell lot of aromas, but that’s not true for a workplace. In food, smells and the association context matters. The institute conducted an experiment where people who smelled Stilton cheese in a container marked “Food” reported a cheesy scent, whereas those sniffing the same in a bottle marked “Body” thought it smelled like feet. Bottomline: if you eat Stilton at your desk your co-workers might think your feet stink.

Warrick says that non-vegetarian food is more offensive – to sense and sensibilities – than vegetarian one. “Maybe for the workplace you can stick to a vegetarian course,” she suggests. Or pack your food right – and tight. Use ziplocks, foil and odour-preventing plastic containers. Instead of chicken curry, how about a chicken wrap?

“Food is a personal issue, you can’t really tell people what to eat and what not. It has to be understood,” Warrick says. That’s the caveat: it’s always someone else. The perpetrator is always the lunch box next to you.

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View full size“Main Street Vegan” by Victoria Moran.

Going Vegan: You don’t need to be wealthy to go vegan

When high-profile celebrities decide to go vegan, they cast a bright spotlight on the benefits that can come with plant-based eating, ranging from lowering your carbon footprint to improving overall health. And because we know them from other aspects of their lives, it makes it easier for us to relate to their new food choices.

After all, if burger-loving former President Bill Clinton can see improvements to his health eating the vegan way, isn’t there hope for the rest of us?

Recipe included with this story: Shangri-La Soup.

The downside to the celebrity vegan is the way it convinces some folks that you’ve got to be affluent to afford to eat this way. And that’s a perception that’s relatively new.

“There was a time when economy was a big reason for eating vegetarian,” says Victoria Moran, author of the just-released “Main Street Vegan,” as well as numerous other books on diet and nutrition. “But in the past couple of years, this other reputation of vegan being expensive has developed. People think ‘I’m not Ellen Degeneres. I can’t afford this.’”

But you don’t have to have a big bankroll to eat a plant-based diet. In fact, it can be very easy on the wallet if you employ smart shopping strategies and don’t build your meals around highly processed vegan convenience food.

“We used to just buy rice and beans and fruits and vegetables, but now there are lots of other choices,” Moran says. “But if the bulk of your diet remains rice and beans and fruits and vegetables, it’s as cheap as it ever was.”

One figure that’s widely touted is that the average American household can save around $4,000 a year becoming vegan by ditching meat, dairy and other animal products in favor of a diet of whole, plant-based foods. In my two-person household, we haven’t come close to that big number, but our average monthly grocery expenses have dropped from about $400 to $250, which adds up to a savings of $1,800 a year — enough to cover most of the cost of a nice trip somewhere. Still, we could shave significantly more off our grocery budget if we bought fewer things like packaged seitan and pre-made hummus, and made those things from scratch at home.

“Those aren’t things that you probably have every day of the week,” she says. “And it’s important to remember that when you were eating meat, you probably weren’t eating Kobe beef and caviar all the time. There are vegan equivalents to those luxuries, but you can’t have them all the time. We lost touch with the idea of the treat, these things you have at Christmas, Easter and birthdays.”

Moran’s book covers all aspects of vegan living, including nutrition, fitness, environmentalism and activism, as well as the less-tangible savings that come with lower health care costs.

“We spend less on food than any other developed nation, and we spend the most on health care,” she says. “You could argue that maybe it’s because our health care is so sophisticated. But it’s also because we need it because we don’t eat simply.”

Of the 40 recipes included in Moran’s book, her raw Shangri-La Soup does double-duty: It’s both inexpensive and incredibly healthy, built around nutritious arugula and other ingredients that are easy to find. She thinks of it as an alternative to gazpacho.

“The more raw food I eat, the more fabulous I feel,” she says. “I was playing around with different permutations of cold soups, and the arugula really makes a different, particularly if you like that spicy flavor.”

Unlike gazpacho, which requires time-consuming hand-chopping, her Shangri-La soup comes together in a flash if you’ve got a food processor.

“It’s so easy. I’m a big fan of 10-minute recipes,” she says. “Life is busy, and there are always parties and things to go to in the evening. It’s good to be able to do something that’s quick and healthy.”

– Grant Butler
Follow @grantbutler

10 strategies for eating vegan and saving money  

You can save big bucks if you adopt any or all of these money-saving tips gleaned from Victoria Moran’s “Main Street Vegan” and Kathy Freston‘s “Veganist,” as well as my own stingy shopping practices.

• Eat at home: When you prepare your own food, you save big money. Instead of grabbing mediocre fast food or takeout, save your money for a nicer restaurant meal once a month — or for the purchase of a new cookbook or two that will revitalize your interest in home cooking while introducing you to new recipes, techniques and ingredients.
• Put the fork down: According to government statistics, two-thirds of Americans are either overweight or obese. So instead of eating until you’re stuffed, stop when you start to feel content. In addition to potentially losing some weight, you’ll save money since there will be leftovers that can be turned into lunch or dinner for the next day.
• Buy in season: Ears of fresh corn bought in the dead of winter come with a hefty price, while in August you can find deals for six, eight or 10 ears for $1. The same holds true for everything from artichokes to zucchini. There’s another upside to cooking what’s in season: you’ll constantly mix up your dinner menus, so you’re less likely to get bored with plant-based eating.
• Look for sales: Some staples of the produce section see big week-to-week price changes. Take avocados: One local grocer recently ran a “special” with medium ones selling for four for $5 — or $1.25 each. The next week, the same store had the same avocados for 88 cents each — a savings of 37 cents per avocado. That’s the week to make guacamole.
• Know when organic really matters: As a general rule, if it has a peel that you aren’t going to eat (pineapple, citrus, melons, etc.), you don’t have to pay the premium for organic. But if you love apples, celery and strawberries, you may want to consider organic, since pesticides are heavily used on conventional crops. To find the Environmental Working Group’s shopper’s guide to pesticides in produce, which includes the “Dirty Dozen” of the produce section, go to ewg.org/foodnews.
• Fresh vs. frozen: Frozen fruits and vegetables are sometimes a better quality than what you find in the fresh produce section, and they are often cheaper. One example: organic frozen blueberries are usually less per pound than conventional berries grown using pesticides. The same goes for frozen strawberries. Consider how you’ll use them — if the fruit is destined for a smoothie, frozen is the better, cheaper way to go.
• Grow your own: If you’ve got room in your backyard for a row of vegetables, you can save big at harvest time with fresh tomatoes, pole beans and carrots, all of which can be grown from seed — and it’s not too late to plant. If you live in a condo or an apartment, you can still grow fresh herbs in window pots, snipping off rosemary, basil and mint as you need them, offering significant savings from buying cut fresh herbs at the grocery store.
• Bulk up and save: Bulk bins are heaven for thrifty shoppers, offering huge discounts on everything from dried beans, oatmeal and brown rice, to more-expensive things like spices, nuts and nutritional yeast. But don’t buy more than you can use in a reasonable amount of time. You’ve saved nothing if raw almonds go rancid before you’ve had a chance to use them.
• Limit packaged, processed products: The more any given food is processed and packaged, the more you’ll pay. In the produce section, you pay big-time for pre-washed lettuce and pre-shredded carrots. In other parts of the store, faux meats and prepared dips and spreads will also run up your bill. You won’t be able to avoid buying some packaged products such as nondairy milk, tofu, dried pasta and crackers, but limiting other processed, packaged foods yields substantial savings.
• Don’t overlook coupons: Yes, you want to buy fewer packaged, processed foods to save money. But there are deals out there for some essential staples, including soy milk, coconut creamer and tofu. And don’t miss in-store circulars, which often have coupons for things such as house brands and fresh bread.

– Grant Butler
Follow @grantbutler

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“What type of vegetarian are you?”

In conversation with people, food is often an easy topic that seems to rears its hungry head. And inevitably at some point or another, I end up professing “I’m a vegetarian.” The response that many times I receive is along the lines of “I’m mostly a vegetarian” or “I’m a vegetarian but don’t eat red meat” or “I’m a vegetarian but only eat chicken and fish.” . . . . This prompts me to make the request in the image below:

. . .

yup

I’m not exactly sure when someone suddenly decided that chicken and fish joined the fruit and vegetable food group. It seems to make about as much sense as the false and sensationalized stories that Congress was trying to declare pizza as a vegetable.

That said, it’s obvious the perception and definition of a vegetarian is very loosely interpreted. So how about this – let’s focus not on what type of vegetarian that we may be, but rather what is our dietary preference?

Below is a nice summary of DIETARY PREFERENCES that should help in providing some clarity:

• Vegan – This is one that we have all likely heard about. On the complete opposite end of the spectrum from a carnivore, vegans do not eat any meat (red or white….that includes seafood and poultry), dairy products, certain wines and sugars, honey or any animal byproducts (such as gelatin.) They also tend to abstain from the use of leather and fur products.
• Fruitarian – This one is new to me and I only heard about it after recently watching the movie “Notting Hill.” Fruitarians lead an even stricter diet than vegans. They follow the same restrictions as a vegan however will only eat fruits, vegetables, nuts and seeds that naturally fall from a plant or tree and can be harvested without killing or harming the plant. There is some wiggle room here in that some fruitarians do not eat nuts and seeds and others do. This I’m guessing is a personal choice. I have never personally known a fruitarian but would love to hear from one. Please do email me if you know of someone. It could make for an interesting chat/post.
• Lacto Vegetarian – Now we’re getting into the realm of true “types of vegetarians.” A lacto vegetarian (me) is the same as a vegan but does partake in dairy products such as milk and cheese. Mmmmm CHEESE. Ahem…Excuse me…I digress.
• Ovo Vegetarian – This one is like a lacto vegetarian but with the dairy and egg restriction flipped – they avoid all meat and dairy products but they do eat eggs. Very rarely have I come across someone with this dietary preference.
• Lacto-Ovo Vegetarian – A lacto-ovo vegetarian is a combo of the two vegetarians listed above but are game for eating any dairy and egg products.
• Pescatarian – Now we’re braving into a new territory of terminology. Insert choice of dramatic music here Pescatarians avoid only red meat and poultry.
• Pollo-tarian – Pronounced poyo, someone of this dietary preference avoids red meat and seafood only.
• Flexitarian -  For some reason this particular term brings to mind an interesting image of a combo of yoga meets food…. That’s not really the case however it could make for an interesting act on “America’s Got Talent.” I have found an increasing number of my friends and acquaintances that follow this diet mainly for health reasons over anything else. They are similar to lacto-ovo vegetarians but incorporate a limited amount of seafood and poultry into their diet depending on their desire and preference at any given moment.
• Pseudovegetarian - I made this one up but I will say that I do know some people that fit in this category. This is the person that proudly and loudly proclaims “I’m a vegetarian” and the moment you sit down at the table, they’re ordering the chicken parmigiana or beef stroganoff from the waiter. Vegetarian my ass!
• And then at the complete opposite end of the spectrum we have the straight up carnivore. I don’t know of anyone who is a pure carnivore (at least not anyone human), but I can think of a handful of friends that come pretty darn close.

So having given the full dietary gradient, I’m sure we all fall into one bucket or another. Or perhaps have our feet in two different buckets and are in a transitory phase of evolving from one to the next.

Whatever it is and whatever your reasons may be – it is your dietary preference.

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