Here is a summary of Martha Rosenberg's article.
1) Yuck factor
2) Ovarian cancer
3) Steeped in Noxious Gases
5) Hideous Cruelty: Carcasses and Moribund Hens
6) Unhygienic 'Depopulation'
7) Unethical Hatcheries
8) Blight on Workers, Neighbors and the Environment
Many of these reasons are addressed in the film, Food, Inc., a film that was very eye opening to me.
I have been cooking vegetarian recipes for about 15 years now, but nearly all of them have either eggs, dairy, or both. I want to learn how to cook vegan dishes for my family, but the egg issue was a problem for me.
Eggs work as a binder in recipes, holding the mixture together. Without the binder, the recipe falls apart. I was excited to learn about using flaxseed as a replacement for eggs this week.
Web MD lists the following healthy components of flaxseed:
- Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
- Fiber. Flaxseed contains both the soluble and insoluble types.
|Ground Golden Flaxseed and Water|
1 Tb. Ground Flaxseed
3 Tb. Water
Directions:1. Mix together separately before adding to intended recipe.
Tips:1. I grind flax seed in my Vita Mix instead of buying it ground. I preserve the ground seeds in an opaque airtight container in my fridge. Ground flaxseeds are more prone to spoilage and oxidation.
*(It may work for other cooking methods, but this is the only way I have used it so far.)
Did you try it? What did you think?