Tuesday, July 21, 2009

Myrtle Beach Senior Week Condo

The change in our eating habits since 1900


The diet in industrialized countries has changed considerably since the turn of the century. By 1900, most meals, the average population consisted mainly of vegetables, potatoes, cereals, pulses and fruit milk products were consumed in lesser quantities than today, and came from grazing cows. Meat was more of a leaflet and only on special occasions, the main component of a meal. Since then, this diet was replaced by more and more protein and fat, nourishing poor food - especially meat, fish, poultry, eggs and dairy products.

consumed in the eighties, the West Europeans and North Americans 33% more milk products, 50% more beef and poultry, 280% more than 1900-1910! In the U.S. alone each year more animals slaughtered for meat production as the world's inhabitants. In Germany, every day make 50 000 cattle and pigs their lives, plus countless fish, chickens and other animals. produce

To the huge amounts of food needed for the fattening of animals, annually several million tons of pesticides are used, enough to kill the world population. These drastic changes in eating habits have significant consequences - not only for our health but also for the environment.


waste of natural resources

proportion of grain consumed by animals for fattening in the annual world harvest: 49% .
share of soybeans consumed by animals for fattening in the annual world harvest: 90% .
How often a child on Earth dies of malnutrition: every 2.3 seconds .

number of kilograms of grain and soybeans, which to produce 1 kg of animal food are necessary:

Beef:

16 kg

pork:

6 kg

poultry / eggs:

3-4 kg


number of children , the daily die as a result of malnutrition: 38 000 .

number of nutrients are lost from the conversion of grain into meat

Protein:

90%

Carbohydrates:

99%

fibers:

100%

number of people who died in 1991 from malnutrition: 20 million .

number of kilograms of edible products that can be produced on an acre of land:

cherries:

1000 kg

green beans:

2000 kg

apples

4000 kg

Carrots:

6000

potatoes kg:

8000 kg

tomatoes:

10,000 kg

celery:

12,000 kg

Beef: could

50 kg


number of people living with the animal feed (grains and soy) sufficient food to be that for meat and milk production for a Western average consumers are required: 7 .

proportion of arable land that is used for animal husbandry and animal feed production: 64% .

proportion of arable land that is needed for the production of fruits and vegetables: 2% .


number of people who are fed enough to be could if land, water and energy would be used instead of meat production in the grain, if humanity 10% less meat would eat: over a billion .

The most common reason in the history of the downfall of great civilizations and kingdoms: loss of fertile soil .

originally part of the fertile soil, in Europe and North America due to excessive leaching through intensive economy can no longer be used: third .

Current annual loss of fertile soil in the U.S. alone: five billion tons .

share of this loss, which is at the expense of meat and milk production: 85 % .

calorie consumption (fossil fuels), which is to produce 1 meat protein-calorie necessary: 78 kcal .

calorie consumption, which is to produce 1 soybean protein-calorie necessary: 2 .

Of the total water consumption in Western Europe and North America accounted for intensive farming: over 50% .

amount of water consumed in California to produce 1 kg of food:

tomatoes:

138 l

lettuce:

138 l

potatoes:

150 l

Wheat:

106 l

Carrots:

198 l

apples

40-60 l

oranges

320 l

milk:

840 l

eggs

3300 l

chicken:

4950 l

pork:

9700 l

Beef:

32 100 l


share of today's medicines which owe their existence to plants: 25% .

number of plant species become extinct every day: 24 .


destruction of rain forests

number of square meters of tropical rain forests that are sacrificed for a Hamburger: 5th
share of the destruction of tropical rain forest, which is at the expense of mass animal production: 90% .


pollution

production of excreta of farm animals in factory farms in the United States and Western Europe: 1.1 million kilograms per second.
proportion of all raw materials (vegetable food, water, fossil fuels, timber, minerals), which is used by factory farms in Western Europe and North America: third .
share of water pollution in Europe, at the cost of factory farming: over 50% .

protein
popular advertising slogan of the meat industry: "Animal protein is indispensable."
Prof. Dr. Wendt, Dr. MO Bruker and other leading nutritionists say animal proteins is a different type.
It leads to excess to protein storage diseases is Mitverusacher of atherosclerosis, rheumatic diseases, the main cause of allergies, eczema, lymphatism. The avoidance of animal proteins brings only benefits.

cliche, flesh is a "strong" foods. Men need meat to be strong.
fact: men who eat meat more than three times a week, have a 3.6 times greater risk of developing prostate cancer than men who eat meat once a week or less.

argument of the meat lobby: the meat is protein rich.
fact: The highest protein intake, the human being as a baby. The ideal food for babies is breast milk


Health

Major causes of death in the U.S. and Western Europe: cardiovascular diseases .
second biggest killer in the U.S. and Western Europe: cancer .

probability of death from heart attack on meat eaters: 50% .
probability of death from heart attack in vegetarians: 15% .
probability of death from cancer among meat eaters: 24% .
probability of death from cancer in vegetarians: 8% .
probability of death from heart attack and cancer combined in vegans (vegetarians who also no eggs and Eat dairy products): under 6% .

reduce the likelihood of a heart attack by reducing the consumption of meat, eggs and dairy products by 10%: 9% .
reduce the likelihood of a heart attack by reducing the consumption of meat, eggs and dairy products by 50%: 45% .
populations with low meat consumption and high cancer rate: no .
populations with high meat consumption and lower cancer rates: no .
Increased breast cancer risk for women who eat an egg a day, compared to an egg per week or less: 2.8 times higher .
Increased breast cancer risk for women who eat meat daily compared to once a week or less: 3.8 times higher .


advertising slogan of the meat industry: "Meat is a piece of life force."
popular cliché: Vegetarians are weak.

Some vegetarians athletes:
Carl Lewis: multiple Olympic champions, world record over 100 m (since 2 years of total vegetarians)
Edwin Moses: two Olympic medals, four world records in the 400m hurdles
Paavo Nurmi: nine Olympic medals, 22 world records in long distance running
Dave Scott: 6-time winner of the Ironman (Ultra-Triathlon, Hawaii)
Bill Pearl: 4-time Mr. Universe (bodybuilding, weight training)
Andreas Cahling : Bodybuilding World Champion 1980
Sixto Linares: world record holder in the 24-hour triathlon (vegan)
Stan Price: world record holder in bench press
Kim Cho world record holder in the front support (33 000 in 24 hours)
James and Jonathan de Donato: world record holder in the Dolphins long-distance swimming
Sri Chinmoy (Yogi and philosopher of peace) and members of Sri Chinmoy Marathon Team: bests in the marathon and ultra marathon, triathlon, weightlifting, long distance swimming (English Channel).

warning by supporters of the conventional nutrition science: vegetarians need to eat dairy products, vegan diet is dangerous.
health of vegans for trials of the National Academy of Sciences (USA): outstanding.


breast milk and pesticides

percentage of meat-eating mothers with DDT in their breast milk: 97% .
percentage of vegetarian mothers with DDT in breast milk: 8% .
percentage of mothers living vegan (completely free of animal food) with DDT in breast milk: 1.1% .
Average load of human milk with environmental pollutants in "normal" mothers compared to mothers Vegan: 35 times higher .

How Much Light Have We Gained





tempeh

is traditionally for thousands of years in Indonesia. the country of origin it still has an outstanding position as a staple food. I n the whole of Indonesia about 45,000 small and large firms tempeh make them.

T empeh is a refinement of beans, especially soybeans, a rare fungus (Rhizopus oligosporus). It is very easy to digest, because the fermentation process produces enzymes that digest the nutrients before, by breaking them into easy-soluble substances. Like all soy products, tempeh is low in saturated fat and rich in lecithin and polyunsaturated fatty acids such as linoleic and linoleic . Moreover, it is absolutely free of cholesterol.



G you enießen tempeh fried or deep fried with a little soy sauce or steamed or boiled. It goes well with vegetables and grain dishes, as well as to hearty casseroles and pans. The flavor is slightly nutty and reminiscent of Camembert cheese. The different variations have their own delicate flavor nuances.

T empeh is very rich in vitamins and Minerals. Most of them are temperature-stable go so that no nutrients lost during the cooking process. In particular, the vitamins of the B group and vitamin B12, which again are abundant.

T empeh is rich in quality protein. It contains all eight essential amino acids. can be combined with grains in the meals, you get the best overall protein quality, from the body 90% recycle. tempeh is fully satisfying, because it is very rich in fiber and made from whole soybeans.

D he noble mold Rizopus oligosporus is antibacterial substances that are natural and heat-resistant and can suppress pathogens. These substances are particularly effective in the intestinal tract and relieve digestive problems.

Ingredients:

Sojatempeh contain about 100g

nutrition 190 kcal

Protein 19 g

Fett 10 g



carbohydrates 10 g

Vitamins / Minerals Quantity RDA in 100g (according to WHO)

Thiamin (B1) 0.28 mg 19%

Riboflavin (B2) 0.65 mg 28%

Niazin 2.52 mg 13%

Pyridoxin (B6) 830 mcg

42%

Folsäure 100 mcg 25%

Cyanocobalamin (B12) 3.9 mcg 130%

Biotin 53 mcg 18%

Kalzium 142 mcg 14%

Phosphor 140 mcg 24%

iron 5 mcg 28%

tempeh you receive from us in the best organic quality as

tempeh, natural - the traditional and the original taste

soon in the following varieties:

tempeh Oriental - topped with chickpeas and a touch of curry

Dal-tempeh - me red lentils, the special, spicy flavor

chili tempeh - seasoned with chili peppers, spicy and delicious

Tempeh Info

Tempeh is a traditional fermented soybean product that originated in Indonesia. There is still a superior position as a staple food. Throughout the country there are about 45,000 Tempehhersteller that provide daily fresh tempeh.

production diagram of Tempeh:

-peeled soybean

soak in water (8-12 hours)

-cook (30-45 min)

-cool

-dry

inoculation with blue-Rizipus Oligosperus

fill-in performierte container

-mature (24-30 hours at 30 - 35 ° C)

-Fresh Tempehstücke

The main advantages of the tempeh:

low in saturated fat, cholesterol free

Like all soy products Tempeh is low in saturated fat and rich in lecithin and polyunsaturated fatty acids such as linoleic and linolenic acid. These can be deposits of cholesterol and other fatty acids that can dissolve form in veins and other organs, spread in the body and eliminated.

vitamin and mineral kingdom

Tempeh is rich in vitamins and minerals. Most of them are temeraturstabil to go so that no nutrients lost during the cooking process. In particular, the vitamins of the B group and vitamin B12, which again are abundant.

protein Reich

Tempeh is rich in quality protein. It contains all eight essential amino acids. Particularly strong is the amino acid Available lysine, which is found in grains sparingly. These in turn have a lot of the amino acid methionine Lystin that is not as tempeh numerous. So you combine cereal and tempeh in a meal, so the overall protein quality increases significantly, is the ideal ratio of four parts grain to one part of tempeh. The body uses this combination 90% of available protein. In comparison, see the rates of beef (65%) or chicken (60%) is rather sparse.

whole foods

tempeh is fully valid, because it is made very rich in fiber and from whole soybeans.

antibiotic

The noble mold Rizipus Oligosperus buy antibacterial substances that are natural and heat-resistant and can suppress pathogens. These substances are particularly effective in the intestinal tract and relieve digestive problems.

easier to digest

Tempeh is very light to digest, because the mold währned the 24-hour fermentation time to produce enzymes, the pre-digestion of nutrients by breaking them into easy-soluble substances. This is especially true for fats, which are processed into fatty acids and thus lose their own fat fiber.

Ingredients:

100g fresh Sojatempeh contains approximately:

nutrition

156 kcal

water

60g

protein

19g

carbohydrates

10g

vitamins and minerals

meet the daily requirement (according to WHO)

vitamin A

low

1%

Thiamin (B1)

0.28 mg

19%

Riboflavin (B2)

0.65 mg

28%

Niazin

2.52 mg

13%

Panthothensäure

0.52 mg

7%

Pyridoxin (B6)

830 mcg

42%

Folsäure

100 mcg

25%

Cyanocobalamin (B12)

3.9 mcg

130%

Biotin

53 mcg

18%

Kalzium

142 mcg

14%

Phosphor

140 mcg

24%

Eisen

5 mcg

28%

Definition:

Fermentiertes Soybean product that originated in Indonesia. Is there still made in traditional craftsmanship .. Vaccinated with a rare fungus. High protein content (20 percent). Besides algae one of the few plant foods that significant amounts of vitamin B 12 (14 milligrams per 100 grams) contains. Is produced without any salt. In the production of Western-style, the cooked beans are inoculated with a fungal culture and fermented in the oven at about 30 degrees and a half days. During the maturation period forms a camembert-like mold.

Application:

For simple preparation only Cut into finger-thick slices, season with soy sauce (# # # Link # # #) and fry in oil until crisp. A specialty is fried T., which has been marinated in a spicy sauce.

Conventional Products:

American companies began in 1975 with the large-scale production. Meanwhile, also found in European supermarkets, in Germany, however, rare.

Biological Products:

good meat substitute. As finished products are also salads, T., T. Burger and T. skewers are available.
Tip: Is not T. fresh stock can be used on loaded goods (in soy sauce).


T empeh
a hearty food with perspective

B hen tempeh production are of any substance extracted from soybeans. All vitamins, minerals, fiber and nutrients are retained.
The fermentation also done a lot, and there is a complete, easily digested foods.

Viana Tempeh contains:

  • all 8 essential amino acids
  • many minerals (calcium, magnesium, iron, phosphorus)
  • high in fiber (such as more than whole grain rice)
  • many vitamins
  • Nutrition information per 100g:
    fat: 12.1 g protein: 20.2 g carbs: 0.1 g
    fiber: 11.8 g Energy: 190 KJ Kcal/802 BE : 0)
  • no cholesterol

D aneb includes tempeh much lecithin and polyunsaturated fatty acids that fulfill the important task of cholesterol and other saturated fatty acids, which are in form the veins and organs can excrete.



Beach Cabin Voyeur Preview

Michio Kushi, May 1976

We all come from the infinite,

We all live in infinity,

We will all go back to infinity,

We are all manifestations of an infinite,



We do all the sisters and brothers of an infinite universe,

We love each other,

We want to help each other,

We want to encourage each other,

Let us all work together to achieve the

the endless dream of a peaceful world.

Michio Kushi, May 1976

How To Connect Spdif To Receiver

Do-(eat) in


















"Energy Shower" - Do-In


first Locker put on your heels. Keep your back straight but not tense
! (Fig. 1 a)
the head slightly inclined forward.
hands with slightly bent fingers on the thighs
lay palms to the belly. Only the little finger
is on the thigh!
inhalation. During the next exhalation, bend forward slowly
until the head touches the ground. The hands
be carried there and get in front of the head to
chairs (Fig. 1 b, c, d). Focus on the inner
voltage.
During the next inhalation is the
regression (Fig. 1 d, c, b, a).

second Hands from wrist to fingertips intensive
rub against each other (Fig. 2). This leads to the activation of so-called
remote points of acupuncture.

third To calm: arms to lift and bend the elbow
. The hands let it hang loose (Fig. 3). Make
Now imagine that water or excess energy from flowing
elbow to fingertips.

4th Place palms together, fingers spread slightly and
back (towards back of the hand) . Turn Left and right
(Fig. 4).

5th Arms behind your back. Slightly above
and pull down (Fig. 5). Change sides.

6th Beat lightly with your right hand on the inside of the left arm
min (from shoulder to wrist) about 1
. Then you do the same tothe other side (Fig.
) 6.So you warm the heart , blood circulation and
Lungenleitmeridiane.

7th Massage your wrist on the flexor side until it becomes red
(Fig. 7).

8th Massage vice versa with the right hand and his left arm
(Fig. 8).

9th Rub the palms together, stretch
the fingers and bend them in succession (Fig. 9).

10th Each finger individually circle (each 6 seconds after
right, then left) Figure 10

11th One after another's fingers, with the help of
other hand, maximum bend until it cracks (Fig. 11).

12th Then turn each finger individually to about 90 degrees in the direction
back of the hand (Fig. 12).

13th Massage with gentle pressure to the point shown
between the metacarpal bone of the thumb and index finger
for about 30 seconds (Fig. 13) where you turn the large intestine meridian.

14th Massage the palm around the thumb (Fig. 14).
activate this The lung meridian.

15th Massage the palm in the small finger region (Fig.
15). You activate the heart meridian.

16th Massage the little finger in the end member (laterally from
fingernail) Figure 16
is refreshing, as you turn this heart and small intestine meridian
.

17th Hands from wrist to fingertips intensive
rub against each other (Fig. 2). This leads to the activation of so-called
remote points of acupuncture.

18th Massage the face with gentle, circular movements
from bottom to top and from outside to inside
(Fig. 17).

19th At the end of the 'energy shower "make
you again the first Exercise (Fig. 1).



DO IN is one of the ancient traditional eastern methods of developing and maintaining physical health, emotional balance and spiritual growth.



  • DO-IN has its origin in the damage from unknown time "Shin-Sen-Do" as a way of health and longevity as well as the spiritual and intellectual development. Shin-Sen-Do is the way to forming the greatest ability, a free Man to be, who has become detached from all relative, conceptual arrests, which were as physical illness, mental confusion and frustration, and intellectual and social trials and tribulations.



  • DO IN consists of a variety of exercises: practice self-massage, breathing techniques, buzzing sounds of vibration, exercise, meditation, acupressure and yoga-like exercises. The execution is possible in various combinations and sequences of either of them alone without the help of a partner and with noticeable effect.

  • DO IN directs all external life energy in our physical and spiritual self. Ie DO-IN provides the unity between the outer and inner world.

  • The movements in the DO-IN are simple and natural. While we practice, should our whole DO-IN-movement are part of the movement of the universe.

  • From the DO-IN has developed over the last 5,000 years Shiatsu, Acupuncture, Moxa treatment, yoga exercises, meditation and various types and specialized in many branches.



  • The range of the DO-IN, which can each practice in his family, will be of great benefit for health, happiness and freedom of humanity - of course, a contribution to the natural evolution towards the One Peaceful World.