WILL THE VEGAN PHILOSOPHY EVER BECOME UNIVERSAL?-UNLIKELY!

The debate about vegetarian diet against animal foods is as old as human history. Those who consider that animal foods are absolutely essential for good health and a life without these "valuable' foods is not worth living! Such protagonists are in majority is a fact of life and converting them into vegetarians is not a mean task. While nutritionally vegetarian diets have been proved to be as good as animal foods, if not superior, the food consumption habits nurtured over centuries are hard to change. In spite of many campaigns intended tp promote vegetarianism as a way of life have sound rationality and scientific foundation, their success at best is only minimal and not dramatic measured by any yardstick. Indians are considered predominantly vegetarians either due to religious considerations or economic compulsions, the pro vegan movement is not that strong within the country. In contrast more aggressive groups are taking up cudgels on behalf of vegetarianism if recent reports emanating from there are any indication. Here is a strong advocacy group in Australia arguing with the government that by 2020 there should be a total switch to vegetarian diets in the country which only can save the country from future environmental and health disaster.

"There is sound evidence that vegan diets are nutritionally adequate during all stages of the life cycle. In fact science supports a low‐fat, plant‐based diet for optimal health," said McFarlane. The vegan group's submission recommends that the National Food Plan aim to: * Ensure all Australians have access to affordable and adequate fresh fruits and vegetables and other plant foods irrespective of income by 2015. * Improve the health of Australians and lower the burden on the health system by reducing the incidence of dietary related diseases * Use Australia's land resources more effectively and sustainably.
* End the use of animal agriculture systems within the next 20 years by building up and supporting Australia's fruit, vegetable and grain producers. "We have known for some time now that climate change is a real threat to Australia's food supply, yet we continue to produce and consume greenhouse gas intensive meat and dairy products that only contribute to the problem."  "Animals are suffering and being killed in order to meet our unhealthy and unsustainable appetite for meat and dairy products. We really need to question our practices and begin the necessary changes as soon as possible."  "It is crucial that the Australian Government initiate regulatory reforms and develop innovative measures to facilitate the uptake of plant based diets. This should include the setting of targets for the reduction and eventual elimination of meat and dairy consumption".  "Australians deserve to be educated about the many benefits of plant‐based diets and supported by government. A good first step is to make sure fruits and vegetables and other plant foods are accessible and affordable to all Australians, including those living in regional and remote communities." 

One is reminded of the era, not long ago when cigarette smoking was universally frowned upon because of its association with lung cancer. In spite of taking every step conceivable to persuade people from smoking, no significant dent has been made on the smoking front and people continue to smoke knowing pretty well that it is dangerous! Similarly eating junk foods is known to be linked to many life style health disorders including obesity but still people refuse to cut down on sugary and fatty foods though millions of dollars are being spent to inculcate good eating habits. The Vegan advocates may be good meaning people but the proposal by them to convert the Australian population into vegetarianism may be too far fetched. Of course the attempt to do some thing in this area is itself praise worthy.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

     

"FOIE GRAS"-MAN'S CRUELTY AGAINST ANIMALS

Modern society is much more sensitive to the sufferings of animals which are used for producing a number of foods for omnivores and carnivores whose population outnumber herbivores by almost 9 to 1. Whether it is breeding, raising, handling or butchering, well established universal guidelines are followed to be as humane as possible. It is another matter that many practitioners in the animal food production sector get away with frequent violations of these standards though humane society campaigning for a better deal to animals always keeps a watch over the industry. One is impressed by the sustained campaigns to change the highly congested cage system in the poultry industry to provide more space to the birds while free grazing cows are encouraged in the beef industry. A not commonly known food from Geese and Duck known as 'Foie Gras", most popular in France is made by fattening the liver of these birds, generally through force feeding  and is considered a delicacy by many food connoisseurs. There is a strong movement which opposes continued practice of this cruel practice by pleading for its ban globally. Many countries like Israel, Turkey and some in Europe have already banned its production and sale and the latest to join this group is the State of California in the US which has promulgated law for punishing those indulging in production or sale of Foie Gras beginning July 1 this year. Here is more on this development which has made news recently.       

"This is the last week for legal foie gras in California. A law to shut down the making, cooking and selling of super-fatty goose or duck liver takes effect July 1. Chow hounds from Chico to Chula Vista have been opening their wallets for restaurants' foie gras menus, gorging themselves like birds before the winter migration. The law's purpose is to end gavage, the ancient practice of forcing grain down the throat of a goose or duck until its liver is grossly enlarged. The law's critics say gavage is hardly more stress-inducing than the many other things humans do to the animals they eat. The corporate operations that grow and slaughter pigs, poultry and cattle represent animal cruelty on an immense scale, they say, about which the foie gras ban does nothing. But the law's supporters argue that even small steps toward humaneness are important, and point to several countries in Europe that have banned foie gras. It is not known how energetically the state will enforce the ban and if any restaurant chefs will be willing to risk a $1,000 fine. Chicago enacted a foie gras ban in 2006. It was widely mocked and flouted and, after a couple of years, repealed. Chefs in California are already pushing for a repeal bill. Meanwhile, "faux gras" recipes are proliferating on the Web. One chef suggests soaking chicken livers overnight in milk with garlic, thyme, salt and pepper, searing them briefly, then puréeing them in a food processor with half their weight in soft butter. It's your basic chicken-liver mousse, not foie gras but good. "You could mix almost anything with half its weight in butter and have a very nice spread," said Mark Bittman, one of The Times's experts on such things".

Out of about 25000 tons of Foie Gras produced annually more than 70% is in France whose population love to have this specialty product during Christmas season. It appears many reports regarding wide scale prevalence of forced feeding seem to be misleading because birds like Geese and Ducks have a tendency to feed more than what they really need and if suitably designed feed is provided ad libitum they will develop fatty liver in no time obviating the need for forced feeding. Some of the producers claim that they do not cause any discomfort to the bird and replaced the metal tubing for force feeding with softer ones. A relevant question is why the product itself is banned if there are alternative methods available to make it and why such ban is not confined to the production technique deployed. After all Foie Gras has a 2500 years of history behind it and it is closely linked to the French culture. As a measure to discourage meat consumption it may be a welcome move, as such bans remove one particular meat product from the dining tables of at least a few families.   

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com