KITCHEN UNIT CONVERSION






 

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A Present From Steve

Lilly wants the first look.






 

LOOKIN’ 4 UMAMI

A LESSON IN CREAMY

CREAM OF ASIAN PEAS 2

CREAMY ASIAN APRICOT SAUCE

Hey, I find it strange that so-called food scientists have isolated a taste sensation in soy sauce or shoyu called umami. I have yet to experience it. Maybe my buds are lacking those needed for that discernment. If not lacking, I can’t find anything, in my global-sensitive buds, resembling anything that I would interpret as a profound palatable experience upon consuming soy sauce. Swishing, gurgling, whistling, tried it all and I got nothing.

Until…I combined soy sauce with a creamy agent. The cream in the sauce screamed eureka! when the umami opened for the first time on my taste bud radar in the presence of soy sauce.

I’m wondering if it isn’t the dried fish or other animal additions to most Asian dishes that give those dishes an animal taste – but frankly wouldn’t it do the same with or without the soy sauce?

Tomato – also called a umami food, but usually found in the presence of cheese or other animal components.

Mushrooms? Same thing – always mixed with animal ingredients to enhance the animal flavor.

So for me it happened with a non-animal cream. Better now than never.

The most potent umami food on the planet barring animals – when you define umami as animal-like or enhancing the animal flavor and not simply savory (which by definition connotes an herbal necessity, which soy sauce lacks) is Kalamata olive and anything coming from it.

It is the meat. It is the lamb. It is anything you want it to be with the proper seasonings and additives.

Extra virgin olive oil is many times used by this chef as an animal alternative – no matter the dish presented. It has always been about the fat, or on a coarse piece of animal the gravy, which traditionally has been mostly fat.

If indeed soy sauce alone possesses all the necessary components to be called umami, then this cream sauce augments the umami sufficiently so that my umami-designated buds can discern it. Interestingly, soy has become one of the world’s foremost go-to foods for animal-replacement therapy.

So, in my view, umami-designated taste buds or combination of buds discern the animal taste, no matter the part of the animal. It is those buds that were meant to preserve all species from being eaten, so that when we discerned an animal on our bud-palate, we would instinctively spit it out. Over time as humans became accustomed to eating that which they were designed to reject, the body assimilated, adjusted, turned a blind eye to the existence of another being in its organism – not without its costs though.

Like the heroin addict’s body that adjusts to heroin to keep the body balanced, in the end the heroin which is supposed to be rejected – and always is initially – wins by destroying the human who indulges in it.

Cigarette smoke acts the same way. Initially our body rejects it, but we keep going back for more, till our body adjusts to it, causing symptoms of withdrawal when the cigarette smoke is blocked from entering the organism.  The same is so with alcohol. And coffee and other drugs and substances.

If you cook a mushroom just long enough, it will resemble in texture the mucous membrane, connective tissue, collagen, fat of the animal. A raw mushroom does nothing to excite that resemblance to an animal. Only when cooked does that happen.

Tomatoes. That’s a tough one. Looking for umami and the animal-like component. And maybe that’s it right there. It’s tough. Look at a whole dried tomato, open it, pull it apart, stretch it, yeah, I get the feel and the optics before it even reaches my mouth. The chew is there. Raw tomatoes don’t do that – not for me. Not yet.

Sesame? Sesame oil, not the seeds. Some seeds just texture too much like sand, but squeeze the oil out of them and it’s a whole new day.

One might think that these plant foods were predetermined to satisfy in the human and other animals the desire for eating each other. There had to be a genetically determined way to cause an animal to seek out certain foods, but also to block certain actions taken against other species vying for the same space on the planet. You can’t eat all of your enemies.

It’s all about umami and it’s all in the buds. Chew it and spit it out or chew it and swallow it.

If it can’t get past your nose it can’t get to your palate. There are lots of contradictions in nature that prove that * rule of thumb wrong: Limburger cheese, beer cheese, many cheeses, bread fruit, cooked crucifers, hard-boiled eggs, chitterlings, collard greens, caviar, sardines etc.

So why do we eat something our senses tell us to reject? Because we don’t trust our senses under all circumstances, because we see others do it, because we like breaking our own genetically determined rules for survival, because we like to tempt fate, because it feels good, even though the consequences are bad – but mostly bad long-term. It’s the short-term enjoyment, pleasure, adventure, risk-taking that exhilarates us. That’s how we read it > exhilaration, instead of fear. So there’s a trip-wire someplace that misguides us to think fun instead of fear.

* [RE: RULE OF THUMB reference. You could beat your wife with a stick no thicker than your thumb, but most people don’t make that connection any more. I didn’t. I had to look it up. I thought is was more like a measurement, thumb to eye, however that goes as your thumb moves further away, what does the artist see?]


Glutamate is the most prominent neurotransmitter in the human body/brain. An excess of glutamate has been linked to numerous neurological-based diseases and disorders. Glutamate is most prominently found in animals, but also exists in plant-life.

“Excitotoxicity (Wikipedia)

In humans, it is the main excitatory neurotransmitter, being present in over 50% of nervous tissue….

…Overstimulation of glutamate receptors causes neurodegeneration and neuronal damage through a process called excitotoxicity. Excessive glutamate, or excitotoxins acting on the same glutamate receptors, overactivate glutamate receptors (specifically NMDARs), causing high levels of calcium ions (Ca2+) to influx into the postsynaptic cell.

High Ca2+ concentrations activate a cascade of cell degradation processes involving proteases, lipases, nitric oxide synthase, and a number of enzymes that damage cell structures often to the point of cell death. Ingestion of or exposure to excitotoxins that act on glutamate receptors can induce excitotoxicity and cause toxic effects on the central nervous system. This becomes a problem for cells, as it feeds into a cycle of positive feedback cell death.

Glutamate excitotoxicity triggered by overstimulation of glutamate receptors also contributes to intracellular oxidative stress. Proximal glial cells use a cystine/glutamate antiporter (xCT) to transport cystine into the cell and glutamate out. Excessive extracellular glutamate concentrations reverse xCT, so glial cells no longer have enough cystine to synthesize glutathione (GSH), an antioxidant. Lack of GSH leads to more reactive oxygen species (ROSs) that damage and kill the glial cell, which then cannot reuptake and process extracellular glutamate. This is another positive feedback in glutamate excitotoxicity. In addition, increased Ca2+ concentrations activate nitric oxide synthase (NOS) and the over-synthesis of nitric oxide(NO). High NO concentration damages mitochondria, leading to more energy depletion, and adds oxidative stress to the neuron as NO is a ROS.“…wikipedia

…Further, glutamate occupies a central position in amino acid metabolism in plants.”


Glutatamate is an amino acid associated with proteins – animal or plant.

In fact, the existence of glutamate in animals and plants is pervasive.

Since eating plants has not been associated with neurological diseases and disorders (NDAD), it might be wise to reduce the amount of glutamate ingested by reducing significantly or totally the amount of animal products ingested.

You can still have your umami and eat it too – only through plants, would be the correct survival advantage choice to make, not through animals.








 

WE ARE THE NOISELESS

Most of what I see at rallies where people protest prejudicial social conditions of every type, including those of other species, is a lot of screaming, mostly screaming in fact. Such loud, vicious, teeth-bearing, gut-ripping vitriol that it becomes worthy of the name assault.

But it isn’t working. Assault never does do anything but get somebody’s attention short-term. A loud noise, everybody looks where it’s coming from. The message to the brain is assault assault alert alert get out get out – unless it settles down, then it’s okay to stay.

Noise gains or loses its power commensurate with the decibel level. The decibel level at modern-day rallies is way too high. High decibel levels are incitement tools used by rally planners to get attention and keep the attention.

Soft-spoken rarely works except also to agitate. Don Lemon of CNN notoriety uses that soft-spoken approach, but it isn’t effective. It isn’t real. You can see him seething beneath the surface of his mask and he likes that you can see that, but it doesn’t work except to make him look insincere.

Agitate and they’ll probably all go home.

Incite and they stay only because once incited it takes a longer time to come down from the incitement.

Incite at several locations with varying start-times and you’ve got a rally that will last all night resulting in destruction.

But still there’s no message, except violence. The rally then becomes reduced to its signage, but even those blurbs/bumper stickers get watered down due to the close proximity to the noise assaults popping all over the streets.

Try total silence. Synchronized courtesy. No utterance from the mouth, no singing, no humming, no nothing that can be in any way construed as noise.

No eyeball rolling. No makeup, no drinking beverages, no back packs. No mask unless it’s the animal mask with no hole for your mouth.

No chains, flame throwers, bats, signs. No words. No skateboards, roller skates, hockey sticks. Only the presence of a multitude of people who come in peace. No baby strollers. Who would take a baby to a rally?

I’ve never seen a peaceful rally. The government regards any rally that doesn’t result in a murder as peaceful. Even if a few blocks are burned to the ground and cars torched, it is still considered mostly peaceful.

A few bad apples they say. But a few bad apples is what it takes to make a mob of bad apples, so stop using that phraseology. You’re looking stupid. People have eyes and ears. You claiming something didn’t happen when they saw that it did, makes you look incompetent.

That is a low bar the USA sets for peace. Don’t think other nations haven’t taken note of where that bar is located.

No arm waving, no flailing, no hair flipping, no improvisational movements, no dancing.

WE ARE THE NOISELESS. No horns. No road-blocking.

One person carries one sign. Make it a powerful message – one that everyone can agree with, not in a perfect world, but in this world, now.

The multitude follows the sign-holder. Show the world what follow looks like. Instead you show the world what chaos looks like. Not good. Not effective.

Can you do that?

Then your message falls on deaf ears. You lack discipline.

Discipline is the key to all success.

The Key to discipline is spiritual growth.

The Key to spiritual growth is self-knowledge.

The Key to self-knowledge is love.

If you can’t do that, then you don’t know yourself.

What’s discipline?

The motive to move.

It starts with a thought.

Move that thought – to a good place for all.

Okay, I can compromise.

Whisper. Not like you’re in a saw mill. Like you’re in a library.

I wonder what that sounds like – thousands of people whispering.

The Blacks can’t do it. Their eyes will be popping all over the place from the strain.

Train yourself. Use a mirror.

“You can do it. I know you can.” SL (my original quote, not Obama’s)

You won’t be able to stop talking with your hands. I have that problem too. The minute I start hand-talking people start looking at them like I’m going to punch them. They don’t hear a word I say.

I’ve got a better idea, walk like a penguin. Don’t put your arms in the sleeves of your shirt. Button your shirt. Or wear a sweat shirt; it’s easier. And keep your hands out of your pants. Who raised you to do that?

I see a field of whispering penguins out there. Wonder what they’re up to?

They’re not happy about something.

What?

Probably same as always, they want more money. They want you to forgive them their debts.

“Forgive us our trespasses, as we forgive those who trespass against us.”

Can we do that?

Make some phone calls.






THE RESISTANCE – a joke or a tragedy

#HAPPY WHITE HORSE

Why is there a resistance movement in the United States? Resistance to what? Donald Trump? Republicans? Anybody who wants to work with Donald Trump, anybody who supports Donald Trump? Resistance to all white people, crackers, the white man, racists? Old white people? All men? All rich white people? How about rich brown or black people? Resistance to them too?

Probably because there are so many people who immigrated to the USA from countries where there was a resistance movement already in play – where they lived either under a dictatorship or in poverty, this whole notion of resistance gained traction. When they immigrated to the United States, they brought their political movements with them – immigrants largely do that – that’s all they know. There was a void in democratic leadership after Hillary Clinton lost the presidential election to Donald Trump, and other democratic leaders were too incapacitated by the…

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Won’t Wait

Don’t wait for me to contact you. Perfect your product now.

Contains No Animal Products.

Sharon






 

Let The Food Control The Behavior Of Prisoners

Serve only animal-free options to prisoners worldwide and see the difference in behavior.

Contains No Animal Products.

Save money on early releases for good behavior.

It has to taste good though.

Get the families involved.

No smuggling.

See Cooking Without Animals © CHEF DAVIES-TIGHT

Everyone must be on the diet – not just a small experimental group.

Come on. Get to work on it.






 

False Claims For Supplements

There are two benefits that just about every seller of a supplement claims about their product. It staves off Alzheimer’s disease and contributes to weight loss. Okay, so they usually state, “may”, but what difference does it make, except in a legal sense, when those words are associated with the product and is under the benefits category? The influence on your brain/mind/judgment is already out of the box. You’ve been hit. After all, they don’t state may not contribute to weight loss or may not stave off Alzheimer’s disease. But even if they did, two conditions that plague the health of a lot of humans is still associated with a product touting a benefit. That’s a powerful pull to purchase the product – with or without the ‘may’.

Consider this: If all these supplements did what they claimed to do or may do, there would be no diseases to treat. It should be illegal to make false claims. For instance all that hype over probiotics and now I’m seeing articles that tell people to stop taking them. Somebody made a bunch of money on that run. I agree. with the don’t take them. I took them, and regretted it for the way they made me feel. All of a sudden everybody in the world has leaky gut? Come on.

Anti-inflammatory. Antioxidant. Really? I should have no pain for the amount of those I took. I have more pain.

Right now I’m not taking any supplements. Yes, I fell for some of the hype. But in the end I gained weight, have more pain and I didn’t see any difference in the thinking department.

Be advised though that all supplements have side effects. Check them out before making a purchase. The side effects have to be actually documented. Benefits don’t if they use the word ‘may’.

I’m not naming specific supplements, because there are just too many of them. Do your research.






 

I’ll Take Half & Half…

The USA needs a leader that’s half Republican and half Democrat dusted with liberty for all.

I think Donald Trump can be that leader. Unlike Hillary Clinton he doesn’t expect the populace to do his job.

Although I voted for Hillary Clinton and have been a lifelong Democrat, now that I see the true character of the democratic party, I’m glad she lost.

To the Democrats: Stop acting so needy and vengeful. Where did your leadership skills go? You don’t need a certain title to lead. That high road never existed for you. It was a trick. Maybe you never had any integrity. You all sound, look and act pathetic. Wipe those God damned smirks off your faces. It’s really getting difficult to look at you all twisting and squirming.

Democrats became the Pity Party when they lost a slam dunk to a white guy. And I am now glad they did.






 

Stop Investing In Facebook

You can use the word “cunt” on Facebook to disparage a woman – or a man accused of acting like a woman.

You can’t use the word “nigger” on Facebook to disparage a race of humans.

Yet, you can set a dog on fire, and Facebook – via Mark Zuckerberg – not only allows it to be published, but forces you to view it by granting advertisers the auto-play mode of reception as you scroll your news feed.

Mark Zuckerberg was recruited by the CIA (Central Intelligence Agency) while in college. His system of humiliation of humans and later other animals created a revolution while simultaneously developing a culture of hatred and distrust around the globe among all Peoples.

Stop investing in the CIA. They are a notorious USA and other-single-ethnic-backed terrorist organization whose purpose is to dominate the world through terror – providing fathership to flailing countries that need and/or want a family to dominate them.

Ukraine is currently on the Menu.

https://wordwarriordavies-tight.com/2017/12/06/facebook-mass-incarceration-of-the-collective-mind/






 

Vegan vs Plant

You wouldn’t call seaweed vegan. Seaweed is seaweed all by itself. It’s a plant.

You wouldn’t call tomatoes or blueberries or nuts vegan. They’re plants.

RECIPES are vegan or not vegan, animal-free or animal-based.

If the recipe contains no animal products, it’s vegan or animal-free. If the recipe contains some part of the animal, then the recipe is animal-based.

If it’s all plants, then it’s vegan, animal-free or plant-based, etc.

Even if it’s part animal and mostly plants, it’s still considered, as a whole, an animal-based recipe.

The steamed peas I had this morning were not vegan, because I didn’t do anything to them, besides steam them. If I had put oil and garlic on them, then they were prepared animal-free or vegan style, meaning usually no butter or animal product or flavoring in the sauce or cooking substances or toppings were used to prepare the peas for the plate.

Blueberries by themselves are plants. Blueberry pie is either vegan or not vegan, animal-free or not animal-free judging by the ingredients put into the pie crust and the filling.

The point being made here is that vegetables, nuts, fruits, grains, legumes etc. are plants until such time you alter them by making a formula or recipe with them, and then the formula or the recipe made with the blueberries either contains animal products or contains no animal products.






 

Salmonella and Milk In The Wine

#ANIMAL-FREE SOUS-CHEF

Did you know that many wine companies use egg whites and/or potassium caseinate (an animal milk protein) to purify their wines? They discovered years ago that unwanted particles in the wine would stick to these substances when added to the wine, making the removal of them easier, leaving a pure and clarified product.

You probably already know that food manufacturers have to label products made in a facility that uses milk and eggs, even though the actual recipe of the animal-free product you buy doesn’t contain animal products. It’s because some of the animal product, which also happens to be an allergen, ends up in your vegan product because it’s made on the same machinery – even though the policy is to clean the manufacturing machinery between recipes.

Many wine companies, because of the high cost of using egg whites are switching to a clay method which works just as…

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WAKE UP IRON CHEF

According to the Chairman (person) of the American Iron Chef food network cooking show, an Iron Chef must respect the ingredients.

How does one show respect for the animal they murder for their plate, or many times, via Japan, eat alive?

They use the word respect often. Respect for regional tastes as an example. Respect for what otherwise would be called tradition, so that I’m assuming they want people to keep slaughtering and eating those they slaughter.

Since when do chefs give the diner what they want? The chef creates the menu, not the diner.

How can you respect a chef who murders for you? Or how can you respect a diner who demands it?

There is no honor in hypocrisy and contradiction. There is no honor in deception. There is no honor in murder.

Animal chefs are not honorable.






 

Foreign Foods In Foreign Lands

I don’t like French food in France. I don’t like Russian food in Russia, I don’t like Hawaiian food in Hawaii. I don’t like Asian food in Hawaii. I don’t like Italian food in Italy. I don’t like German food in Germany. I don’t like Mexican food in Mexico. I don’t like English food in Britain. I don’t like Dutch food in Holland (the Netherlands). I don’t like Swiss food in Switzerland. I don’t like Belgian food in Belgium. I don’t like Austrian food in Austria. I don’t like Finnish food in Finland.

I don’t like street food anywhere.

I like everything À la Sharon. My way not your way. My taste buds not yours. In the style and manner of me. Using ingredients I like from everywhere that I want them from, combined and cooked the way I like to combine and cook them, not according to your culture or your dried up used up old never going to work for me method. I don’t give a rat’s ass about your culture and how you dismember an animal dead or alive passed down from generation to generation of serial offenders.

I don’t like your bread unless it’s made in an American bakery – the way I like bread to be made, the way I like bread to taste and texture. I don’t want you to pound the dough on a rock with filthy hands you scratched your ass and the snot from your nose with, then sell it to me as authentic.

The only thing I want authentic is me – not your greasy, slimy, dirty, grown in toilet water garbage that you call authentic foreign food.

I don’t like the animal in anything.

So all you foreigners who eat insects, keep them out of the foods you sell to me, unbeknownst to me, because you made a deal with somebody in the USA government giving you permission to use products I don’t want in my food. We’ll make the people adjust was the plan.

Not this old lady. I don’t adjust to slaughter and filth and allergic reactions to shell insects – yeah that’s right. Shell fish. Shell insects, beetles, whatever the name du jour happens to be in any given year. Keep your allergy producing foods in your own country, in your own pantry. I don’t want them.

It’s about moving forward – not moving backwards, where we all return to the jungle to scrape the dirt with sticks to gouge up worms for snacks. Whose global planning idea was that?

Fire their asses.






THE BEAST SAYS:

Continue reading “THE BEAST SAYS:”

BE WARY OF DECEIVING SMELLS

Be wary of the marketeer promising you that which THEY know they can’t deliver.

Be wary of the marketeer promising you that which YOU know they can’t deliver.

If the first red light doesn’t get your attention, then the second red light should.

If you see both red lights and continue to proceed, then you’re a wishin’ and a hopin’ and a gamblin’.

That’s how one in a million dreamers win – big.

You see, most marketeers don’t believe in the products they sell. They think the creators and manufacturers are cons like them. You smell it on ’em. So you take a conflicting route. You go against the grain. You believe in a product even they don’t believe in.

One in a million is an example, a figure of speech, not a reality.

Still, it happens.






 

Not all animal-free dairy and animal-free meat foods are alike

Flavor, texture, color, aroma play a huge role in the products engineered to taste, look, feel and smell like something they’re not.

For me it’s all about the essence. I don’t want a food that tastes so much like a real cow, pig or chicken that I can’t tell the difference. Nobody likes to be fooled to that extent, and neither do I. However, if it isn’t pleasing to the senses, then what’s the point? It doesn’t help the animals for an animal consumer to eat an animal-free product, not like it and never try another, or to expect an animal consumer to try a non-animal product that hasn’t been developed to its full flavor, texture, color and aroma potential.

With animal-free meats particularly, there are other factors that come into play: How does it feel against the teeth, and against the actual flesh part of one’s own palate and tongue?

How do the salivary glands respond to the animal-free quality of the product that is supposed to serve as a substitute or alternative? And then, the after-taste. Some animal-free meats by themselves won’t win a prize, but combine them in a sandwich or other dish and the story changes for the better, much better!

I do not want to eat something that’s ‘not bad’. How many times have we heard people say those very words when tasting a vegetarian dish? They’ll chew, chew, stick out their lower lip to sniff and say, “not bad”. Although there are some really good products on the market today, when you get a bad one, you don’t forget it. And there are people out there who seemingly don’t have taste buds, who are in business to sell you something that actually turns your salivary glands dry.

I’ve been engineering vegetarian recipes since the early ’70′s without tofu or substitute flesh meat or dairy. I didn’t see the point of giving up meat, then eating a meat substitute. I don’t have to eat veggie-grain-soy based meats and dairy in order to be animal-free.

There’s nothing written in a rule book that demands that of me. I could go the rest of my life with no meat or dairy substitutes/alternatives and savor every meal without them. Why do I want sausage on my pizza, when I don’t eat meat?

However, once I wrapped my head around the animal-free sausage mimicking flavors and textures created by the cooking process and not particularly those of the suffering animal, I became more alert to the essence of the way people, for thousands of years, have been making dead animals taste via the cooking process to make them palatable. The same process can be used in the preparation of any plant-based food.

For example, most people don’t eat raw animals. At the very least, they hold it over an open flame to char it. Humans like that charred taste against the fat and fibers of the meat.

Well, you can do that with animal-free foods too. You just have to know how, when and with what foods to do it. After cooking with animal-free meats I discovered that it’s not as simple-minded as the box instructions lead one to believe. Thank goodness for that, since we’re not limited to a strict interpretation as to how to prepare them.

The vegan meats and dairy products I use and like, thus recommend, are at a level whereby any improvements made would be a bonus.

However, sometimes the improvements one wants to see in a product can be accomplished by the way the consumer prepares it. Frankly, I think most animal-free meat and dairy producers don’t know what can be done with their own animal-free products to make them taste and texture great. That’s where the cook comes in. A farmer can give you a slab of flesh, but it’s the cook who makes it taste good enough to eat.

For instance, some veggie meats have this annoying sweak-to-the-tooth quality as you chew them. When in a sandwich you don’t notice it, but if I’m making a veggie sausage tomato sauce, again, it’s annoying. What I’ve found is that if I let the cooked sauce with the veggie sausage in it sit overnight in the refrigerator, it disappears. It’s probably the acid from the tomatoes that does it. Not all brands do it. Maybe some people like the sweak; I don’t know.

As I said earlier in Chef’s Compass: “My goal is to make animal-free taste great. We use fresh, raw, canned, frozen, vacuum packed, dried and some processed foods. Although our simultaneous goal is good nutrition, we don’t eliminate salt, sugar and fats that would otherwise compromise the flavor and keep you from wanting more”.

Remember, your refrigerator-freezer is a pantry too! Keep it clean and neat!






 

MY PANTRY JARS

MY PANTRY JARS

If you live in an apartment as I do, then you can’t have any open containers, boxes or bags of food. Everything I open goes into a jar with a tight-fitting lid.

If I open a box of cereal, I don’t roll down the clear waxed bag inside the box, thinking pests won’t find it. They’ll find it. After opening, I empty the box into a jar. If I use half a box of pasta, I don’t surmise that pests won’t like it anyway. I don’t take a chance. In the jar it goes.

Containers with tight-fitting lids are available at every dollar store. They’re cheap. Buy a cheap bookcase to put them on. Find room. You’ll be glad you did.

Every night before I retire, I empty the trash and wipe down the inside of the trash container, even though it had a bag in it. There is never any food out unless I’m cooking or eating, and when I’m done it promptly gets put away.

There is no such thing as leaving the dishes till morning, or saying just one night won’t hurt. Yes it will. Wipe down your counters, sinks and stove with soapy water at the end of the evening, being sure all crumbs are gone. Sweep your kitchen floor, so everything is fresh when you rise in the morning.

When you move into a new apartment, go under your sinks – kitchen and bathroom. Plug up the holes around the pipes into the wall with fine grade steel wool. Then seal the openings with duck tape. Landlords won’t mind. In fact they’ll like it. Then every year or so, redo them. Tapes get old and buildings settle.

If everybody did their part of controlling pests in their own living spaces, then apartment buildings wouldn’t be so over-run with them.

 

KITCHEN DUCK TAPE






 

The CANNIBALIZING FACTOR – Animal vs Plant

COW 2

THE CANNIBALIZING FACTOR

When you cannibalize an animal you signal to your body-brain impending death, causing your body-brain to go into a fat-producing and fat-conserving mode, slowing all your bodily functions as a means to preserve and extend your life span. This is not the same as a slowed metabolic rate, such as inducing sleep to conserve energy.

Cannibalizing is regarded as a survival tool – short term. Eating another human (or essentially yourself)  –  (or by extension any other animal with similar characteristics and systems) is by nature an act of desperation and annihilation.

Keep cannibalizing and you become morbidly obese by assaulting your body systems with your own flesh and blood leading ultimately to death.

Animal-eating people traditionally have eaten animal products at every meal, in most snacks, most beverages and almost all desserts. By doing so, you put yourself at risk for early extinction from morbid obesity and obesity related diseases.

Even in absence of obesity, diseases of the circulatory system associated with eating too much protein and fats can cause damage to all organs from the accumulation of harmful fatty, calcium and plaque deposits in the network of arteries and blood vessels that act as the vehicle to feed all of the tissues in your organs, including nerves responsible for transmitting electrical signals communicating with the brain and other parts of the body.

The same may be said for plant foods that closely mimic the taste, texture and composition of an animal. You may be protecting the animal by banning their enslavement, torture and slaughter, but are you protecting yourself from the Cannibalizing Factor?

If you’re loading yourself up with plant fats and protein at every meal, in most snacks, most beverages and almost all desserts, then your brain still thinks you’re cannibalizing and acts accordingly.

Until your body-brain actually knows that you are eating plants when you consume veggie meats and cheeses, avoid consuming them every time you eat, like you used to do with the animal.

When you replace animal meats with plants and/or animal-free meats, it might also be best not to match the protein consumption. Keep it lower than you were accustomed to eating when you ate animals.

Do the same for the fat. Keep it significantly lower than the amount of animal fat you ate prior to giving up eating animals. By how much? Low enough so that your brain recognizes the change.

If you reduce your fat and protein intake for a while, then revert back to eating lots of  fat and protein, your brain’s muscle memory may think you’ve returned to eating yourself again, and will slow all functions, which harms all functions if done long term.






LOCATE YOUR TASTE BUDS

Planet

Did you know that taste buds are located around the small structures known as papillae found on the upper surface of the tonguesoft palate, upper esophagus, the cheek and epiglottis. Betcha thought taste buds were only on the tongue. Me too.

Wine tasters known for swishing the wine around the mouth are not only aerating it, they’re experiencing the wine through all of their taste buds, much like we do with food. Some even reach the buds on their upper esophagus by gargling the wine.  So in essence you could say they’re eating the wine.

TASTE SENSATION: Salty, sweet, sour, bitter and umami. So what’s umami mean? Seems like we should know that and not have to look it up. Savory. Umami is a Japanese word. So, in English it’s savory.

People taste umami through receptors specific to glutamate. Glutamate is widely present in savory foods, such as meat broths and fermented products, and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.

Somebody on a food show recently referred to umami as including all the taste sensations. So the meaning may be in the process of becoming morphed into a definition that people can better relate to or understand.

Acrid use to be considered one of the taste sensations, but it looks like it no longer is, so the exact nature of taste buds and what they detect is somewhat fluid. Acrid is like the taste of olives – pungent. To me acrid/pungent is different from salty, sweet, sour, bitter, savory.

For more info on taste buds.

For more info on umami.











 

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Sharon