Vegetarian In Boston
Vegetarian In Boston Maynard S. Clark's Veggie and Boston Blog talks about vegetarian topics AND Boston-related topics, often intersecting them interestingly. Maynard S. Clark is a long-time and well-known vegan in Greater Boston, who often quips in his 'elevator pitch': "I've been vegan now for over half my natural life, longer than most human earthlings have been alive."
Tuesday, February 24, 2015
Saturday, September 06, 2014
25 years younger ???
- the Fuhrman "nutritarian" emphasis is on the nutrient-rich diet and fat-burning (which I strongly advocate - selecting foods for nutrient value, not for taste or satiety. I think that satiety and satisfaction follow from getting the nutrients in one's daily diet (one MUST exercise** IN ORDER TO build muscle and burn fat - Fuhrman photos show that, despite his foot injury, he hasn't stopped exercising after he left competitive figure skating);
- the McDougall "starchitarian" emphasis seems to be on a "starchitarian" weight loss by "no added fat" - and that means no nuts or oils.
** All right - so, to START exercising, one walks around as much as possible; gently move and exercise each of the joints (yoga has ways to do this); in bed before rising, something called "a crunch" is stretching your chest UP toward your abdomen as much as possible - about 8-10 times - that's a set of 'reps' or 'repetitions' - and the goal is to build the muscles one has by exercising each muscle group, including the muscles in the abdomen. On can also stand up and rotate around the waste, then slowly bend forward, back, sideways, and stretch up and down until one aches.
- As I seem to recall it, McDougall was trying to help us understand how we would educate all of South and Central American about plant-based vegan diets. No one wanted to do that EXCEPT for Victor Forsythe, who inherited the California Vegetarian Association from Blanche Leonardo, then moved to Colorado and joined the Colorado Green Party. South American root vegetables are SUFFICIENTLY rich in proteins to provide all the human requirements for protein, according to the WHO. Therefore, one could live entirely on tubers and root vegetables grown in the South American mountains without supplementing with nuts, beans, or soy. "Protein is not an issue" in a plant-based whole foods diet based on real foods, not prepared and packaged foods. The indigenous diet is sufficient; in America, the (SAD/MAD) diet isn't mainly whole foods. When I talk with inquirers, I tell them that many Americans like to "eat out" - eat out of a package, out of a drive-in-window, eat out of a tragically conceived restaurant menu, etc.
- Fuhrman began as 'a natural hygienist' an told me in person, when we flew together in mid-August 1995 from the 8th International Vegan Festival in San Diego to Boston, that he was 'more vegan' than hygienist - then he said, 'just vegan' with an emphasis on the nutrients in whole fresh vegetables - more vegetables than fruits.
Tuesday, August 26, 2014
Tuesday, March 12, 2013
Maynard's Texas Vegan Buffet
ENVISION a full vegan restaurant concept
"WHAT ARE YOU GOING TO EAT AS A VEGAN?"
DRIVE IN TO MAYNARD'S VEGAN BUFFET AND FIND OUT!
Dietitian-developed vegan buffet complete with calorie counts, sign up for birthday parties and anniversaries, celebrations of going vegan, etc. Everyone dressed in colorful uniforms made of vegetable-patterned or fruit-patterned cloth, different vegetables celebrated each day, with free recipes tweeted out (or in RSS feeds) to those who sign up online or in the vegan buffet centers; big parties for vegetarian days, such as GAMO (Great American Meatout), World Vegetarian Day, National Heart Month, International Vegan Day, Gandhi's birthday, Feast Day of St. Francis, etc.
Concept: Overeating - if you dare, but we strongly advise against it, for the following reasons: 1, 2, 3, 4. We CAN make eating right amounts of vegan food VERY satisfying by integrating culinary arts with dietetic and nutritional science and skill. We educate and nurture our clients - in person and electronically. Value-Added venue that is affordable (on both sides) and sustainable.
Thursday, October 04, 2012
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