between the Mediterranean diet, zone diet, diet and water of orange, unusual diets that pop up every day, one wonders what is the actual power that is more suited to our species. The issue is reflected in the most simple question: Man is carnivore or herbivore ? First, we do not have the teeth and stomach of herbivores, who in their gut bacteria - of which we are not provided, which transforms the cellulose into simple sugars in plants. So, we are not herbivores, but neither carnivores: they, in fact, have an acidity liver at least 10 times greater than our own to digest the raw meat also, certainly the richest of useful substances, including vitamins. They also have shorter intestines and this allows the meat does not stay long, thus avoiding to ferment and produce toxic bombs, also could not cibarci only meat, but what is allowed to carnivores. Needless to say, moreover, we do not have the facial characteristics or herbivores (always good-natured and passive, with no signs of aggression) or carnivores (robust and well developed claws, hooked beak and huge canine teeth, very sharp eyes and nose, skeleton and muscles fit for release and running fast, powerful jaws to crush not only meat and tendons, but also the bones). At this point it would seem obvious location in the great category omnivores. But no, I'm sorry to disappoint you: even omnivores, like the fox or the bear, they retain many outward signs of their calling predation, including sharp claws and aggressive behavior, revealing closer to carnivores than to man. Shocking to learn about the truth: man is a frugivorous . Yes: the species par excellence, the man, the Lord of Nature, you should sit at the table and Barbary apes, squirrels, munching seeds and nuts. In fact the same man's hand with opposable thumb and forefinger, prehensile as in primates and some rodents, it seems anatomically modeled on an apple: it is (was) the best way to grasp and pick fruit. In addition, standing there benefits in pursuit of animals. But our apartment is the chewing and digestion to give the final blow to the absurd theories dell'onnivorismo human. Our canines are small and unable to tear Cerni the tough raw; incisors with which they are biting into the fruit, on the contrary, very clear and strong, well-developed premolars are adapted to break shells, while the large flat molars are used to grind seeds and grains carefully tough. The lower jaw falls and capable of chewing side milling is indispensable for the activity and salivary glands are large and developed, suitable for processing and pre-digested by ptyalin large amounts of starch. In addition, the stomach secretes little man is weak and hydrochloric acid (10 times less than the carnivores and omnivores). The human liver can deamidated amino acids to urea, but can not make it to neutralize the ammonia produced from the digestion of meat. Just think about then the fact that primitive man is fed mainly on berries, fruits of all kinds, seeds, grains and to a lesser extent, roots and shoots. The meat of animals as food was discovered at a later time, after the conquest of large geographic areas and important geological and climatic changes. However, the meat was always a food rare, sporadic, if any, ritual, festive. The man was born and grew fruit-eating. But what is most interesting is the psychological and instinctive attitude toward food: the true omnivores and carnivores, when they are hungry they are instinctively attracted by the sight of animals and animal carcasses they see as food immediately. This does not ever happens to man, even to the few children raised in the wild. Even a man "carnivore", if he is hungry, it is more likely to dream of a dish of pasta or a cake, rather than a slice of beef. Hunger, moreover, is a chemical phenomenon originated from the lack of carbohydrates, no meat protein. Little children, let alone steal jam, cherries and cream puffs, never a meat dish. And would not dream of killing crap, the kitten home, eat it. As if that were not enough then, to be more appealing, the meat should be salted, supercondita, spicy, topped with sauce and spices they hide as best taste of food cadaverous. The same with food uses hidden tricks of all kinds (breading, veal with tuna sauce, tomato sauce) taste and smell of raw meat that otherwise would not be accepted by us. In short, according to scientific research, you can eat with taste and healthy living also disposing of the flesh. However, properties and rules should be known to a vegetarian diet, as well as the contraindications that may result if you do not replace the best meat and the very important nutrients that are placed. I admire those who can definitely lead to a vegetarian diet, for several reasons: not only for the respect of the innocent animals that surround us, but also because it reduces the risks of vegetarianism overweight, premature aging, constipation, rheumatism, diabetes, liver disorders, digestive and kidney diseases, heart disease and cancer, thus helping the physical efficiency. For me, however, try to eat meat 2 or 3 times a week, focusing on the white, less full of toxins and more "healthy" from the commercial point of view. In any case, would not make it on to eliminate meat from my diet: cooked to perfection and with the right seasoning, I'd say that it becomes more valuable.
To seal the post, I leave you today, the recipe for a tasty main course (according to others, I just do not like the flavor of the lamb!) And success, of course hated by vegetarians, but praised by other meat ... er, fruit-eating.
lamb with artichokes
Ingredients for 4 people
100 g lamb pieces
50 g ham, artichokes
6
onion 1 clove garlic ½ cup white wine
little juice
lemon extra virgin olive oil 2 tablespoons of broth
(including plant)
chopped parsley salt, pepper
procedure
Chop garlic, onion and ham and brown in oil. Combine the lamb and cook with the lid until it is golden brown. Add wine, let it evaporate and add the artichokes, cleaned and sliced into wedges. Season with salt and pepper and cook over medium Duoc, wetting the whole with the broth. When cooked add the chopped parsley and lemon juice and mix well and serve.
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