If you’re new to the veg lifestyle or just wonder what your veg friends are eating, here are answers to some commonly asked questions.
Q. Is being a vegetarian really better for the environment?
Provided you’re not eating a whole lot of processed foods, it’s definitely better. Recent research has put a carbon footprint of 14.8 lbs on one pound of beef (plus 2,500 gallons of water and potential water pollution). A pound of chicken produces just over a pound of CO2E. Energy-intensive factory farming will always require more energy than we’re getting out of the products.
That being said, cattle who are raised with intensive management, using rotational grazing, can actually produce a net zero or negative carbon footprint. Cattle are meant to work in harmony with the land, turning and fertilizing the soil as they go. But they must be moved around quickly, never staying in one spot for too long. When this is done correctly, the cattle help the soil create new carbon-sequestering greenery, which in turn provide more appropriate food for the cattle. It’s like nature understands this or something.
Q. Are soyfoods good for the environment?
This one’s a bit more tricky. Since more than 80 percent of the U.S. soybean crop is now genetically modified to resist herbicides (as in the case of Monsanto's RoundUp Ready soybeans), you can be certain that growing GM soy is pushing more chemicals into the environment. (Read what the Union of Concerned Scientists has to say about RoundUp soy.)
The mostly-GM soybean crop is then crushed into meal, and used mainly to feed livestock; the oil that is extracted after creating the soybean meal goes into everything from cooking oil to chocolate. Some of that meal also ends up in our veggie burgers and chik’n nuggets, too. So while you may feel great eating soy-based chik’n, it’s good to know that it’s most likely not organic.
Tofu is a different story. Tofu requires food-grade beans, which are grown in only a handful of states in the U.S. These beans are almost always non-GMO, and many producers only use organic beans. Organic soy farmers yield substantially fewer bushels per acre, meaning the beans have a higher market value, but can also use substantially less energy than conventional beans. And even though tofu is a processed food, it is still a simple process that doesn’t require a lot of energy (see below for a full explanation).
Q. How is tofu made?
Making tofu is a fairly simple process. Dried soybeans are reconstituted in water, then squeezed until all the soy “milk” is released (the hulls and fibrous portions, called “okara,” are discarded). The milk is then mixed with magnesium chloride, or nigari, and let sit in a tub until it coagulates. A firmer tofu will require more coagulant. Once the mixture is coagulated, the “curds” are removed and pressed to remove excess moisture. Once it has been pressed enough, the newly formed tofu is cut and packed into bins. (Source: Denver Tofu)
Q. What is seitan?
Seitan (pronounced say-tawn) is wheat gluten, or the protein that gets pulled out of wheat flour. It’s got lots of protein, and provided you’re not allergic to gluten, it makes a great meal. There’s also less controversy about the health benefits of seitan than there is about soy.
White Wave makes a good “chicken-style” seitan that can sub for, well, chicken in almost any recipe . You can’t find seitan in every grocery store, but natural foods stores almost always have it.
Q. How do vegetarians get enough protein?
I get asked this one all the time. The truth is, even the American Heart Association thinks too much protein is bad for your health:
"Most Americans already eat more protein than their bodies need. And eating too much protein can increase health risks. High-protein animal foods are usually also high in saturated fat. Eating large amounts of high-fat foods for a sustained period raises the risk of coronary heart disease, diabetes, stroke and several types of cancer. People who can't use excess protein effectively may be at higher risk of kidney and liver disorders, and osteoporosis."
The truth is, there's plenty of protein in different vegetables, grains, nuts and legumes. To start, check out this vegetarian food pyramid made by the Vegetarian Resource Group.
All content © Tiffany Plate 2023
Q. Is being a vegetarian really better for the environment?
Provided you’re not eating a whole lot of processed foods, it’s definitely better. Recent research has put a carbon footprint of 14.8 lbs on one pound of beef (plus 2,500 gallons of water and potential water pollution). A pound of chicken produces just over a pound of CO2E. Energy-intensive factory farming will always require more energy than we’re getting out of the products.
That being said, cattle who are raised with intensive management, using rotational grazing, can actually produce a net zero or negative carbon footprint. Cattle are meant to work in harmony with the land, turning and fertilizing the soil as they go. But they must be moved around quickly, never staying in one spot for too long. When this is done correctly, the cattle help the soil create new carbon-sequestering greenery, which in turn provide more appropriate food for the cattle. It’s like nature understands this or something.
Q. Are soyfoods good for the environment?
This one’s a bit more tricky. Since more than 80 percent of the U.S. soybean crop is now genetically modified to resist herbicides (as in the case of Monsanto's RoundUp Ready soybeans), you can be certain that growing GM soy is pushing more chemicals into the environment. (Read what the Union of Concerned Scientists has to say about RoundUp soy.)
The mostly-GM soybean crop is then crushed into meal, and used mainly to feed livestock; the oil that is extracted after creating the soybean meal goes into everything from cooking oil to chocolate. Some of that meal also ends up in our veggie burgers and chik’n nuggets, too. So while you may feel great eating soy-based chik’n, it’s good to know that it’s most likely not organic.
Tofu is a different story. Tofu requires food-grade beans, which are grown in only a handful of states in the U.S. These beans are almost always non-GMO, and many producers only use organic beans. Organic soy farmers yield substantially fewer bushels per acre, meaning the beans have a higher market value, but can also use substantially less energy than conventional beans. And even though tofu is a processed food, it is still a simple process that doesn’t require a lot of energy (see below for a full explanation).
Q. How is tofu made?
Making tofu is a fairly simple process. Dried soybeans are reconstituted in water, then squeezed until all the soy “milk” is released (the hulls and fibrous portions, called “okara,” are discarded). The milk is then mixed with magnesium chloride, or nigari, and let sit in a tub until it coagulates. A firmer tofu will require more coagulant. Once the mixture is coagulated, the “curds” are removed and pressed to remove excess moisture. Once it has been pressed enough, the newly formed tofu is cut and packed into bins. (Source: Denver Tofu)
Q. What is seitan?
Seitan (pronounced say-tawn) is wheat gluten, or the protein that gets pulled out of wheat flour. It’s got lots of protein, and provided you’re not allergic to gluten, it makes a great meal. There’s also less controversy about the health benefits of seitan than there is about soy.
White Wave makes a good “chicken-style” seitan that can sub for, well, chicken in almost any recipe . You can’t find seitan in every grocery store, but natural foods stores almost always have it.
Q. How do vegetarians get enough protein?
I get asked this one all the time. The truth is, even the American Heart Association thinks too much protein is bad for your health:
"Most Americans already eat more protein than their bodies need. And eating too much protein can increase health risks. High-protein animal foods are usually also high in saturated fat. Eating large amounts of high-fat foods for a sustained period raises the risk of coronary heart disease, diabetes, stroke and several types of cancer. People who can't use excess protein effectively may be at higher risk of kidney and liver disorders, and osteoporosis."
The truth is, there's plenty of protein in different vegetables, grains, nuts and legumes. To start, check out this vegetarian food pyramid made by the Vegetarian Resource Group.
All content © Tiffany Plate 2023
