- published: 13 Nov 2014
- views: 3855
Meat is animal flesh that is eaten as food. Humans are omnivorous, and have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle, and eventually their use in meat production on an industrial scale.
Meat is mainly composed of water, protein, and fat, and is usually eaten together with other food. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
Most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal.Meat is sometimes also used in a more restrictive sense – the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, other seafood, poultry or other animals.
Science is a systematic enterprise that creates, builds and organizes knowledge in the form of testable explanations and predictions about the universe.
Contemporary science is typically subdivided into the natural sciences which study the material world, the social sciences which study people and societies, and the formal sciences like mathematics. The formal sciences are often excluded as they do not depend on empirical observations. Disciplines which use science like engineering and medicine may also be considered to be applied sciences.
During the middle ages in the Middle East, foundations for the scientific method were laid by Alhazen. From classical antiquity through the 19th century, science as a type of knowledge was more closely linked to philosophy than it is now and, in fact, in the West the term "natural philosophy" encompassed fields of study that are today associated with science, such as physics, astronomy and medicine.
In the 17th and 18th centuries scientists increasingly sought to formulate knowledge in terms of laws of nature. Over the course of the 19th century, the word "science" became increasingly associated with the scientific method itself, as a disciplined way to study the natural world. It was in the 19th century that scientific disciplines such as physics, chemistry, and biology reached their modern shapes. The same time period also included the origin of the terms "scientist" and "scientific community," the founding of scientific institutions, and increasing significance of the interactions with society and other aspects of culture.
2009 (MMIX) was a common year starting on Thursday (dominical letter D) of the Gregorian calendar, the 2009th year of the Common Era (CE) and Anno Domini (AD) designations, the 9th year of the 3rd millennium, the 9th year of the 21st century, and the 10th and last year of the 2000s decade.
2009 was designated as:
Cook's Illustrated is an American cooking magazine published by America's Test Kitchen in Brookline, Massachusetts, every two months. It accepts no advertising and is characterized by extensive recipe testing and detailed instructions. The magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients.
Founder and editor Christopher Kimball launched Cook's magazine in 1980 with money raised from investors. Kimball eventually sold Cook's to Condé Nast Publications, which discontinued the magazine in 1989. Kimball later reacquired rights to the name, hired several former Cook's staff members, and launched a rebranded Cook's Illustrated in 1993.
Circulation grew from an initial 25,000 to 600,000 in 2004 and one million subscribers in 2007, maintaining a growth rate substantially higher than the general category of cooking magazines. In 2009, Cook's Illustrated magazine had 1.2 million subscribers, a figure that grew by 11% on average over the previous nine years. The 78% renewal rate is twice the 35-40% rate for all consumer magazines. The web site enjoys 300,000 paid subscribers, about half of whom also subscribe to one of the magazines.
Do you like your steak rare, medium or well done? Professor Robyn Warner is a founding member of the Meat Standards Australia (MSA) Scientific Committee and she solves scientific problems from paddock to plate for the meat industry. Professor Warner and her colleagues at CSIRO and Canada wanted to understand the broad variations in meat tenderness. So they cooked a single muscle fibre (cell) under a confocal microscope and it led to a new theory on muscle shrinkage during cooking. It has changed the current meat science dogma that it is driven by connective tissue. Produced by Andi Horvath Filmed by John Carter, with 'meat muscle' video made by CSIRO Edited by Robert Cross With thanks to Prof Robyn Warner Acknowledgement: work presented in this video was conducted by Prof Robyn Wa...
I’ve learned that a lot of people understand “browning meat” but don’t understand the process at work behind the color change. So I made this video to explain it. By: Joslyn Neiderer
Dr. Dwain Johnson, a meat scientist at the University of Florida, explains why he chose a career in meat and animal science.
This video shows a sample of the interactive e-learning tutorial which forms part of the AgriFood ATP course 'Meat Science'. The ten-part online learning resource is designed to be studied for six weeks prior to attending four optional training days to gain a 10 credit module or eight days to obtain a 20 credit module. The resource covers all aspects of meat science including slaughterhouse procedures, meat maturation, secondary processing and packaging through to evaluation of meat quality, safety and sensory properties, as well as the effects of animal genetics, production and nutrition on meat quality and the role of meat consumption in human health. It particularly focuses on the impact of multiple factors throughout the process of converting muscle into meat through to the develo...
Science is deliciousSUBSCRIBE, it's FREE! http://bit.ly/iotbs_sub ↓ More info and sources below ↓ Franklin BBQ: https://franklinbarbecue.com/ Basic BBQ science: http://bbq.tamu.edu/bbq-science/ http://amazingribs.com/tips_and_technique/meat_science.html Chemistry smoke ring: http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html Thermodynamics of BBQ cooking http://amazingribs.com/tips_and_technique/thermodynamics_of_cooking.html The dreaded "stall": http://amazingribs.com/tips_and_technique/the_stall.html Does BBQ smoke contain carcinogens?: http://chemistry.about.com/b/2013/05/05/barbeque-carcinogens.htm ----------------- Have an idea for an episode or an amazing science question you want answered? Leave a comment below! Follow me on Twitter: @jtotheizzoe Em...
A few basic science principles can guide you to a great tasting steak, according to The Food Lab cookbook. Bring some science to your next steak night and wow your taste buds. Produced by Kevin Reilly Read more: http://www.techinsider.io/ FACEBOOK: https://www.facebook.com/techinsider TWITTER: https://twitter.com/techinsider INSTAGRAM: https://instagram.com/tech_insider/ TUMBLR: http://techinsider.tumblr.com/
Dr. Keith Belk, Colorado State, talks about looking into microbiome as well as gene expression as part of the EPD in cattle.
Why does Daym Drops react so passionately to a bacon cheese burger? Let's explore out emotional response to meat. Subscribe | http://bit.ly/stbym-sub Homepage | http://bit.ly/stbym-hsw-home Listen to us | http://bit.ly/stbym-itunes Like us | http://bit.ly/stbym-fb Follow us | http://bit.ly/stbym-twitter Google+ | http://bit.ly/stbym-gplus VIDEOS REFERENCED: Five Guys Burgers and Fries Review https://www.youtube.com/watch?v=zGkHRa64sDY carving turkey https://www.youtube.com/watch?v=DAHfV2MsBi4 Bacon Arachnid - Epic Meal Time https://www.youtube.com/watch?v=of2g2MUDwrY Meat Castle - Epic Meal Time https://www.youtube.com/watch?v=tncGuuB8afg Meat Volcano - Epic Meal Time https://www.youtube.com/watch?v=gEkcKr9DNnk MY DRUNK KITCHEN: Pumpkin Fritters! https://www.youtube.com/watch?v=ih...
when you want to know the why instead of just the how. 4 books by the Marianski family about meat science. Preserving, tenderizing, cooking marginal cuts to make them more edible, sausage, making of all kinds, Polish sausage making, fermented sausage making, Smoking meats and construction of smoke houses for smoke preservation and cooking. Home production of quality meats and sausages 2010 ISBN 978-0-9824267-3-9 Meat Smoking and Smokehouse design 2006 ISBN 978-0-9824267-0-8 The Art of making fermented sausages 2008 ISBN 978-0-9824267-1-5 Polish Sausages authentic recipes and instructions 2007 ISBN 978-0-9824267-2-2
Cook's Science, pre-order now! http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Subscribe to our new Cook's Science YouTube channel! http://youtube.com/cooksscience Throughout years of cooking in the test kitchen, we’ve noticed that we tend to season fatty meat more generously than lean meat. To bolster our anecdotal evidence with real data, we set up the following experiment. EXPERIMENT We rounded up five meats ranging in fat content: turkey breast, pork loin, strip steak, and both 80 percent and 90 percent lean ground beef. We cooked the meat and chopped it into pieces. We then tossed 10-gram portions of each meat with increasing amounts of salt (0.1 percent, 0.25 percent, 0.5 percent, 0.75 percent, 1 percent, and 1.5 percent by weight of each sample). We had...
Thanksgiving day, if you eat turkey, you have the choice of eating white meat or dark meat. What's the difference? In this episode, Trace breaks down what meat is. Read More: Why do turkeys have dark and white meat? http://www.loc.gov/rr/scitech/mysteries/turkeymeat.html "Turkeys can fly short distances -- typically from ground to perch -- but they are not known for their sustained flighing abilities." What's the Difference Between Dark and White Turkey Meat? http://www.livescience.com/32500-why-is-dark-meat-dark.html "Schools are closed on Thanksgiving, but the learning doesn't have to stop." Comparative Muscle Chart https://www.exploratorium.edu/cooking/meat/meat-chart.html "Muscles that are used for extended periods of activity, such as standing or walking, are made up...
A closer look at the 'plant-blood' which will save more lives than ever before. Impossible Food's meat-free, sustainable, compassionate, vegan burger. Our moral evolution continues, welcome to the future my friends. ***LATEST NEWS: Ingredients & Release-date: https://www.youtube.com/watch?v=rZT00TgZQ40 SUBSCRIBE for health, humor, gardening, and vegan info. Date of Birth: 1979. Vegan since: 2010. Support the 'Garden of Vegan' here: https://goo.gl/w9JMj6
Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if you can cook frozen meat straight from the freezer. Cook's Illustrated Senior Editor Dan Souza explains our cooking experiments. WATCH: How to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s WATCH: How to Quickly Defrost Meat https://www.youtube.com/watch?v=4a2hQpj6Dxc Recipe for Ultimate Charcoal-Grilled Steaks: http://cooks.io/2lsTUYe Recipe for Grilled Frozen Steaks: http://cooks.io/2lsXUYu Recipe for Pan-Seared Thick-Cut Strip Steaks: http://bit.ly/ULQJwD EXPERIMENT We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in v...
New Spirit Shirts are Here! https://spiritstudios.selz.com This week, Patchman takes the discussion of physical health to the next major food-group that most people consume on a daily basis: Animal Food. Specifically, meat! Meat is a very large topic, beyond the different types of meat and meat products, there is also the discussion of the studies linking meat and disease, the massive conversation concerning the agricultural industry, and of course, if it’s even morally or spiritually ethical to eat meat in the first place. Today, we are focusing specifically just on the meat itself, its connection to our bodies health, and the research surrounding it, and we intend to return to go deeper to those other topics in the future. This is a very important and critical topic that needs to b...
Subscribe! http://bit.ly/ACSReactions If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal. Sources: All About Grilling - https://acsundergrad.wordpress.com/2012/08/10/the-chemistry-of-bbq/ Cooked meat fact sheet: http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet Meat Color - https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html Maillard Reaction - http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html...
Neuroscientist Tali Sharot attends the first ever taste-test of beef grown solely in the lab. The environmental devastation being caused by the meat industry has led to a need for lab-grown meat as an alternative protein source. Subscribe to the BBC Worldwide channel: http://www.youtube.com/subscription_center?add_user=BBCWorldwide BBC Worldwide Channel: http://www.youtube.com/BBCWorldwide This is a channel from BBC Worldwide who help fund new BBC programmes.
Meathead Goldwyn, founder and editor of the hugely popular BBQ and grilling website, AmazingRibs.com, gives us a tour of his new book MEATHEAD: The Science of Great Barbecue and Grilling. In this definitive guide to America's favorite form of cooking, Meathead applies the latest scientific research to shatter many of the myths that hang around barbecue lore, including: • Meat should be brought to room temperature before cooking • You should soak wood before using it • Bone in steaks taste better • You should sear first, then cook Meathead goes on to reveal dozens of other proven techniques, including three core concepts -- two-zone cooking; reverse sear; and the use of digital thermometers -- that will elevate your food from ordinary to sublime. Grab the book here: https://goo.gl/OtZBef...
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Do you like your steak rare, medium or well done? Professor Robyn Warner is a founding member of the Meat Standards Australia (MSA) Scientific Committee and she solves scientific problems from paddock to plate for the meat industry. Professor Warner and her colleagues at CSIRO and Canada wanted to understand the broad variations in meat tenderness. So they cooked a single muscle fibre (cell) under a confocal microscope and it led to a new theory on muscle shrinkage during cooking. It has changed the current meat science dogma that it is driven by connective tissue. Produced by Andi Horvath Filmed by John Carter, with 'meat muscle' video made by CSIRO Edited by Robert Cross With thanks to Prof Robyn Warner Acknowledgement: work presented in this video was conducted by Prof Robyn Wa...
I’ve learned that a lot of people understand “browning meat” but don’t understand the process at work behind the color change. So I made this video to explain it. By: Joslyn Neiderer
Dr. Dwain Johnson, a meat scientist at the University of Florida, explains why he chose a career in meat and animal science.
This video shows a sample of the interactive e-learning tutorial which forms part of the AgriFood ATP course 'Meat Science'. The ten-part online learning resource is designed to be studied for six weeks prior to attending four optional training days to gain a 10 credit module or eight days to obtain a 20 credit module. The resource covers all aspects of meat science including slaughterhouse procedures, meat maturation, secondary processing and packaging through to evaluation of meat quality, safety and sensory properties, as well as the effects of animal genetics, production and nutrition on meat quality and the role of meat consumption in human health. It particularly focuses on the impact of multiple factors throughout the process of converting muscle into meat through to the develo...
Science is deliciousSUBSCRIBE, it's FREE! http://bit.ly/iotbs_sub ↓ More info and sources below ↓ Franklin BBQ: https://franklinbarbecue.com/ Basic BBQ science: http://bbq.tamu.edu/bbq-science/ http://amazingribs.com/tips_and_technique/meat_science.html Chemistry smoke ring: http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html Thermodynamics of BBQ cooking http://amazingribs.com/tips_and_technique/thermodynamics_of_cooking.html The dreaded "stall": http://amazingribs.com/tips_and_technique/the_stall.html Does BBQ smoke contain carcinogens?: http://chemistry.about.com/b/2013/05/05/barbeque-carcinogens.htm ----------------- Have an idea for an episode or an amazing science question you want answered? Leave a comment below! Follow me on Twitter: @jtotheizzoe Em...
A few basic science principles can guide you to a great tasting steak, according to The Food Lab cookbook. Bring some science to your next steak night and wow your taste buds. Produced by Kevin Reilly Read more: http://www.techinsider.io/ FACEBOOK: https://www.facebook.com/techinsider TWITTER: https://twitter.com/techinsider INSTAGRAM: https://instagram.com/tech_insider/ TUMBLR: http://techinsider.tumblr.com/
Dr. Keith Belk, Colorado State, talks about looking into microbiome as well as gene expression as part of the EPD in cattle.
Why does Daym Drops react so passionately to a bacon cheese burger? Let's explore out emotional response to meat. Subscribe | http://bit.ly/stbym-sub Homepage | http://bit.ly/stbym-hsw-home Listen to us | http://bit.ly/stbym-itunes Like us | http://bit.ly/stbym-fb Follow us | http://bit.ly/stbym-twitter Google+ | http://bit.ly/stbym-gplus VIDEOS REFERENCED: Five Guys Burgers and Fries Review https://www.youtube.com/watch?v=zGkHRa64sDY carving turkey https://www.youtube.com/watch?v=DAHfV2MsBi4 Bacon Arachnid - Epic Meal Time https://www.youtube.com/watch?v=of2g2MUDwrY Meat Castle - Epic Meal Time https://www.youtube.com/watch?v=tncGuuB8afg Meat Volcano - Epic Meal Time https://www.youtube.com/watch?v=gEkcKr9DNnk MY DRUNK KITCHEN: Pumpkin Fritters! https://www.youtube.com/watch?v=ih...
when you want to know the why instead of just the how. 4 books by the Marianski family about meat science. Preserving, tenderizing, cooking marginal cuts to make them more edible, sausage, making of all kinds, Polish sausage making, fermented sausage making, Smoking meats and construction of smoke houses for smoke preservation and cooking. Home production of quality meats and sausages 2010 ISBN 978-0-9824267-3-9 Meat Smoking and Smokehouse design 2006 ISBN 978-0-9824267-0-8 The Art of making fermented sausages 2008 ISBN 978-0-9824267-1-5 Polish Sausages authentic recipes and instructions 2007 ISBN 978-0-9824267-2-2
Cook's Science, pre-order now! http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Subscribe to our new Cook's Science YouTube channel! http://youtube.com/cooksscience Throughout years of cooking in the test kitchen, we’ve noticed that we tend to season fatty meat more generously than lean meat. To bolster our anecdotal evidence with real data, we set up the following experiment. EXPERIMENT We rounded up five meats ranging in fat content: turkey breast, pork loin, strip steak, and both 80 percent and 90 percent lean ground beef. We cooked the meat and chopped it into pieces. We then tossed 10-gram portions of each meat with increasing amounts of salt (0.1 percent, 0.25 percent, 0.5 percent, 0.75 percent, 1 percent, and 1.5 percent by weight of each sample). We had...
Thanksgiving day, if you eat turkey, you have the choice of eating white meat or dark meat. What's the difference? In this episode, Trace breaks down what meat is. Read More: Why do turkeys have dark and white meat? http://www.loc.gov/rr/scitech/mysteries/turkeymeat.html "Turkeys can fly short distances -- typically from ground to perch -- but they are not known for their sustained flighing abilities." What's the Difference Between Dark and White Turkey Meat? http://www.livescience.com/32500-why-is-dark-meat-dark.html "Schools are closed on Thanksgiving, but the learning doesn't have to stop." Comparative Muscle Chart https://www.exploratorium.edu/cooking/meat/meat-chart.html "Muscles that are used for extended periods of activity, such as standing or walking, are made up...
A closer look at the 'plant-blood' which will save more lives than ever before. Impossible Food's meat-free, sustainable, compassionate, vegan burger. Our moral evolution continues, welcome to the future my friends. ***LATEST NEWS: Ingredients & Release-date: https://www.youtube.com/watch?v=rZT00TgZQ40 SUBSCRIBE for health, humor, gardening, and vegan info. Date of Birth: 1979. Vegan since: 2010. Support the 'Garden of Vegan' here: https://goo.gl/w9JMj6
Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if you can cook frozen meat straight from the freezer. Cook's Illustrated Senior Editor Dan Souza explains our cooking experiments. WATCH: How to Make the Most Perfect Bacon Ever https://www.youtube.com/watch?v=2guC4Badq2s WATCH: How to Quickly Defrost Meat https://www.youtube.com/watch?v=4a2hQpj6Dxc Recipe for Ultimate Charcoal-Grilled Steaks: http://cooks.io/2lsTUYe Recipe for Grilled Frozen Steaks: http://cooks.io/2lsXUYu Recipe for Pan-Seared Thick-Cut Strip Steaks: http://bit.ly/ULQJwD EXPERIMENT We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in v...
New Spirit Shirts are Here! https://spiritstudios.selz.com This week, Patchman takes the discussion of physical health to the next major food-group that most people consume on a daily basis: Animal Food. Specifically, meat! Meat is a very large topic, beyond the different types of meat and meat products, there is also the discussion of the studies linking meat and disease, the massive conversation concerning the agricultural industry, and of course, if it’s even morally or spiritually ethical to eat meat in the first place. Today, we are focusing specifically just on the meat itself, its connection to our bodies health, and the research surrounding it, and we intend to return to go deeper to those other topics in the future. This is a very important and critical topic that needs to b...
Subscribe! http://bit.ly/ACSReactions If you’re firing up the barbecue for a summer cookout, you don’t want to miss this week’s Reactions video. We’ve got chemistry knowledge that will impress your guests like, “why is red meat red?” You’ll also learn about the amazing Maillard Reaction that turns that red meat into delicious grilled brown. We also settle, once and for all, the age-old debate of gas vs. charcoal. Sources: All About Grilling - https://acsundergrad.wordpress.com/2012/08/10/the-chemistry-of-bbq/ Cooked meat fact sheet: http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet Meat Color - https://www.exploratorium.edu/cooking/meat/INT-what-meat-color.html Maillard Reaction - http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html...
Neuroscientist Tali Sharot attends the first ever taste-test of beef grown solely in the lab. The environmental devastation being caused by the meat industry has led to a need for lab-grown meat as an alternative protein source. Subscribe to the BBC Worldwide channel: http://www.youtube.com/subscription_center?add_user=BBCWorldwide BBC Worldwide Channel: http://www.youtube.com/BBCWorldwide This is a channel from BBC Worldwide who help fund new BBC programmes.
Meathead Goldwyn, founder and editor of the hugely popular BBQ and grilling website, AmazingRibs.com, gives us a tour of his new book MEATHEAD: The Science of Great Barbecue and Grilling. In this definitive guide to America's favorite form of cooking, Meathead applies the latest scientific research to shatter many of the myths that hang around barbecue lore, including: • Meat should be brought to room temperature before cooking • You should soak wood before using it • Bone in steaks taste better • You should sear first, then cook Meathead goes on to reveal dozens of other proven techniques, including three core concepts -- two-zone cooking; reverse sear; and the use of digital thermometers -- that will elevate your food from ordinary to sublime. Grab the book here: https://goo.gl/OtZBef...
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Meathead Goldwyn, founder and editor of the hugely popular BBQ and grilling website, AmazingRibs.com, gives us a tour of his new book MEATHEAD: The Science of Great Barbecue and Grilling. In this definitive guide to America's favorite form of cooking, Meathead applies the latest scientific research to shatter many of the myths that hang around barbecue lore, including: • Meat should be brought to room temperature before cooking • You should soak wood before using it • Bone in steaks taste better • You should sear first, then cook Meathead goes on to reveal dozens of other proven techniques, including three core concepts -- two-zone cooking; reverse sear; and the use of digital thermometers -- that will elevate your food from ordinary to sublime. Grab the book here: https://goo.gl/OtZBef...
Featuring Dr. Patrick Brown in conversation with Kari Byron Special cooking demonstration by Traci des Jardins Dr. Patrick Brown, founder and CEO of Impossible Foods Inc., believes anything is possible. His creative brand of out-of-the-box thinking brought the plant-based “Impossible Burger” to the world and is changing the way meat lovers sustainably consume. In a stimulating conversation with Kari Byron of TV’s MythBusters, he shares the incredible story of how—and why—he and a team of curious scientists decided it was time to take a fresh look at food. - - - The California Academy of Sciences is the only place in the world with an aquarium, planetarium, natural history museum, and four-story rainforest all under one roof. Visit us online to learn more and to get tickets: http://www...
(Visit: http://www.uctv.tv/) Unlike all other free-living animals, human populations need to eat much of their food cooked. We now know that cooking causes starch and meat to provide much extra energy; that cooked food saves so much eating time that it makes dedicated hunting possible; and that honey-eating by African hunter-gatherers offers a remarkable clue that the control of fire is an ancient habit. From an evolutionary perspective, Richard Wrangham (Harvard Univ) contends that the special feature of the human diet is not so much its ingredients, as how we prepare them. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Science] [Show ID: 24839]
Expert Panel Host: David Robinson Simon, J.D. • Meatonomics: How the Rigged Economics of the Meat and Dairy industry, make you consume too much. How to eat better, live longer and spend smarter. Few consumers are aware of the economic forces behind the production of meat, fish, eggs, and dairy. Yet omnivore and herbivore alike, the forces of meatonomics affect us in many ways. Most importantly, we've lost the ability to decide for ourselves what - and how much - to eat. Those decisions are made for us by animal food producers who control our buying choices with artificially-low prices, misleading messaging, and heavy control over legislation and regulation. Learn how and why they do it and how you can respond. David Robinson Simon provides us the vital insight into how the economics o...
Neal Barnard MD discusses the science behind food additions. Willpower is not to blame: chocolate, cheese, meat, and sugar release opiate-like substances. Dr. Barnard also discusses how industry, aided by government, exploits these natural cravings, pushing us to eat more and more unhealthy foods. A plant-based diet is the solution to avoid many of these problems. Neal Barnard is the founder of the Physicians Committee for Responsible Medicine (PCRM). Attend our annual Expo and meet vegan MD's in person - http://www.HealthyLifestyleExpo.com To learn about the healthiest diet, watch THE STARCH SOLUTION with Dr. McDougall now: https://www.youtube.com/watch?v=4XVf36nwraw Follow us: http://www.vegsource.com http://www.instagram.com/vegsource http://www.twitter.com/vegsource http://www.faceb...
About Speaker : Dr Mukul Kulshrestha is Professor in Environmental Engineering in the Department of Civil Engineering at the National Institute of Technology, MANIT-Bhopal. Dr Kulshrestha holds a B. Tech. in Civil Engineering from the Indian Institute of Technology, IIT-Kanpur, and also has an M. Tech. in Environmental Engineering from IIT-Kanpur. He further has a Doctorate in Environmental Engineering from IIT-Delhi, and has been a Visiting Fellow in the School of Civil Engineering, Faculty of Engineering at the University of Leeds, UK. Dr Kulshrestha is widely travelled, and has more than 100 publications to his credit including 3 books. His research interests include Water and Wastewater, Water Sector Reforms and Policy, Solid Waste Management, Environmental Impact Assessment, Infrastr...
John from http://www.okraw.com/ shares his top 10 reasons why he does not eat meat. In this episode, you will discover the most important reasons John does not eat meat according to scientific studies. You will learn the potential consequences of the food choices that many Americans make each and every day, but remain in the dark about the potential effects. After learning the effects you will be empowered to take action if you wish, or not if you are ok with the potential consequences. This video is here to share John's opinions on this matter with you. Summary of reasons with linked studies: 1. Increase Disease Increase Your mortality over 500,000 people studied: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2803089/ NeuGc http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2586336/pdf/cwn0...
Top Documentary Films: The Science Behind Cattle Ranches A cattle ranch is a business and should be treated as such. Many who want to start raising cattle probably have had the romantic visions of cowboys riding the range and herding cattle all sunny day and would love to be ones to do that on their own ranch. If only they knew they could do that simply by visiting a dude ranch on their summer vacations! Sitting in the saddle watching or herding cows all day doesn't earn you much money either. A ranch must be operated in a manner that best suits your production practices and will hopefully give you enough income to keep you going for years to come. The following should be considered essential in operating a cattle ranch: Keep and maintain all your records. This ranges from calving to fi...
EBTV with consciousness expansion teacher Evita Ochel (http://www.evitaochel.com) and featured guest Marta Zaraska (http://zaraska.com) in a dialogue about Marta's new book "Meathooked" and the history and science of human obsession with meat. Marta's book: Meathooked http://amzn.to/1XMFD9s Specific topics covered include: 1. Why Marta wrote the Meathooked book. (1:52) - why given everything we know about meat’s numerous negative impacts, do we keep eating it 2. Why there is such a strong defensive and hostile reaction from most people to any talk of reducing or eliminating meat from the diet. (5:30) - understanding cognitive dissonance as it relates to meat-eating - understanding tactics used to overcome the cognitive dissonance 3. Marta shares some of the “meat hooks” related to tas...
Lion Documentary - THE TIME OF THE HUNGER: In search of meat & power Lion Documentary - THE TIME OF THE HUNGER: In search of meat & power
The Growing of Leather and Meat: A more cultured choice. This isn't so crazy. We raise and slaughter billions of animals to make our hamburgers and our handbags. What may be crazy is what we do today. Andras Forgacs is an Entrepreneur and venture investor in technology and life science. Andras co-founded Modern Meadow in 2011. Previously, he had also co-founded Organovo (NYSE: ONVO), a leader in tissue engineering which pioneered the use of 3D bio-printing to create human tissues for a range of medical applications. Organovo's bio-printer was named one of the top inventions of 2010 by Time Magazine and the company was recognized by MIT Technology Review on its TR50 list of most innovative companies for 2012. In the spirit of ideas worth spreading, TEDx is a program of local, self-organize...
Learn the Creator's original dietary prescription for the human family. What kinds of modern flesh foods pose the greatest health dangers? What human diseases are linked to a flesh food diet? Uncover the cruelty and human health hazards in modern factory farms and the wide range of diseases linked to dairy products, including favorites like cheese, yogurt, and ice cream. http://amazingdiscoveries.tv/c/192/Life_Science_Seminars_International/ http://amazingdiscoveries.tv/media/1452/375-meat-milk-and-human-diseases/
Subject: Food Technology Paper: Technology of meat, poultry, fish and Seafood products Module: Post mortem muscle chemistry-rigor mortis & aging of meat Content writer: Mrs. Aarti
Climate Change and Global Warming - yes I know, it's a hoax, it's a scam and designed to keep us in fear and implement a "Carbon Tax", as if we aren't already taxed to death. This video discusses an issue that is almost always overlooked when "officials and science" discuss climate. *What about the 90 BILLION animals raised for food production. The energy to grow their food, to feed them, to transport them, to slaughter and finally to your local grocer in the form of packaged flesh OR prepared / frozen meals and various by-products. Let's not forget these billions of beings produce massive amounts of feces and urine and it has to go somewhere. Negative health issues aside, this practice most certainly contributes to wide scale pollution and contamination of our air, water and land. The c...