The fats make up one of the three classes of organic matter that are the main building materials of living organisms. Probably every living thing contains protein, carbohydrate, and fat, although in some the proportion of fat may be very small.
How fat is synthesized, and just what its function is in living plants, do not appear to be known with any certainty, but its vital importance is evident from its presence in every cell, its concentration in reproductive organ such as pollen grains and seeds, and its intimate association with other substance known to influence life processes, such as the fat-soluble vitamins, sterols, and phospholipids.
To mankind, the vegetable fats are important first as food. They are concentrated food materials having more than twice the net heat value of the same weight of carbohydrates or proteins. In addition, they serve as carriers of fat-soluble vitamins and they furnish the essential fatty acid without which the animal organism cannot thrive. Besides their direct nutritional value, they have the virtue of making other foods more appetizing. They are indispensable in practical cooking and baking, since much food cannot be making fit to eat without fat.
The proportion of fat in natural foodstuffs varies greatly. In white potatoes the lipid content is about 0.5 percent of the dry weight; in English walnuts it is about 69 percent. Much of the fat consumed by man is taken with the natural foodstuffs without ever having been separated from the other plant material in which occurs. The most important part of fat technology, therefore, consists in the isolation of fats and he refining and processing needed to make them palatable and suited to various culinary requirements. The nonfood uses on the other hand, have long been important ones and are becoming relatively more so. Especially, the expanding uses of fats as chemical raw materials for the synthesis of a great variety of improved and new products has been a feature of the chemical developments of the recent years.
There are several health benefits towards transitioning into a vegetarian or vegan diet. Some reasons may include eating a diet lower in fats and cholesterol to improve the health of your heart, or simply wanting to try something new. Of course, you should always talk to your doctor first before making any huge dietary changes, especially if you’re taking any medications. You’ll want to educate yourself beforehand so you’re aware of all the changes that might occur when you’re eating in this manner.
In this article we’re going to cover if you need to be concerned about your oral health in the first place, and what you can do to maintain a balanced diet to protect your oral health in the long-term.
Do I need to be concerned about my oral health in the first place?
There’s a lot of debate as to which diets actually end up being healthier for you in the long-term. In the end it’s a lll about your body type, and which style of eating gives you the most energy while maintaining your long-term health. This debate continues into the realm of oral health as well. However, there are two nutrients that there is no debate about, calcium and vitamin D. Both of these nutrients greatly contribute to your overall oral health.
A lack of these two nutrients can cause your teeth to soften over time and lead to gum disease over the long-haul. The potential for developing these is more pronounced in young children as well. So, if your children are eating in this way, then you’ll need to be extra careful that they’re getting the right nutrients.
What do I need to do to ensure a balanced diet?
Eating a balanced diet as a vegetarian or vegan means diversifying what you’re eating across a variety of food groups. For example, you’ll want to be eating a wide variety of fruits and vegetables, grains and legumes. If you are eating a large enough diversity of these types of foods, you should be covering all of your nutritional requirements. You can also take supplements if need be, or substitute foods such was soy milk or nutritional yeast to give you a larger nutritional boost.
As a vegetarian or vegan you’ll want to make sure you’re getting your blood tested on a regular basis to make sure your levels are within normal range.
Keep in mind that eating whole foods, especially of the green leafy kind will go a long way towards maintaining your oral health.
I hope this article has been valuable and you have a better overall understanding at how your dietary choirs and compact your oral health. It’s important to make sure you’re getting the right balance of food in your body, both for your oral and bodily health. By eating vegetarian or vegan you can quickly escalate into the realm of eating in a manner that’s detrimental to your health, so keeping constant track of how you’re feeling should be a necessity.
Zane Schwarzlose writes for Greenspoint Dental, a Houston dental office. Zane is thinking about going vegan.
The vegan diet may seem extreme to many people but it is not about deprivation, and not everyone chooses it for ethical reasons. I ended up vegan quite by accident when, after 40, it became harder and harder to maintain my weight. My mom challenged me to do a 3 day detox cleanse that just happened to be vegan. I felt better than I had in years, dropped 3 pounds and decided to keep going. The weight that had crept up on me all came off, my energy level soared, my skin looked brighter, and I was getting tons of compliments. The best part is, the food I’m eating is delicious and satisfying. I’m still in the early stages, so I’m not a born again, evangelical vegan, trying to convert the masses. I’m just learning, researching, and pinning lots of delicious sounding recipes. One thing that struck me was the question – can my dog be vegan too?
There is a lot of debate over whether dogs need meat to be their healthiest. Recent evidence suggests that as long as they get enough protein and amino acids from other sources, they will thrive on a vegan diet. In fact, dogs that have been placed on this diet on the advice of veterinarians for one reason, like chronic ear infections, have not only resolved the initial problem but also have better breath, a shinier coat, less shedding, and no more dandruff.
Dogs are classified in the order Carnivora, but they have evolved biologically as omnivores, probably because most dogs live on a diet of commercial food pellets, and canned food which is all made with a lot of grain as filler. Their digestive system is able to derive nutrients from many sources, including fruits, vegetables, grains, legumes, and animal products. Eliminating the animal products means that you have to make up for that loss of protein by substituting beans, soy, vegetables, and grains. Some vets suggest adding calcium and iron supplements, as well as taurine.
There are commercial pet foods on the market that don’t have animal products in the ingredients. They usually have some synthetic amino acids added and are higher in protein because not all of the protein may be bioavailable.
Other vets suggest that if I feel so strongly about having a vegan pet, I should get a rabbit. Dogs require a lot more protein than humans do, and their requirement also depends on their stage of life. It is a lot easier to provide a dog with all the essential nutrients with food that contains meat. There are some essential fatty acids that are only available in animal products. While some adult dogs do seem to thrive on carefully balanced vegan diets, it’s harder to provide young dogs that are still growing with all the nutrients they need.
Instead of trying to put your dog on a full time vegan diet, you could simply limit the amount of animal products, and make sure that the ones you do feed him are top quality, free range, and organic. It could be that the dogs who recover from health issues on a vegan diet, do so because the quality of the food they are getting is so much better, rather than from eliminating meat. Most commercial dog food is made with animal by-products, things not fit for human consumption. Many vets suspect that a lot of the cancers and degenerative diseases that are showing up more frequently in dogs are a result of poor quality food.
Emily Grant is a volunteer with the ASPCA and reviews training devices for canines, felines and birds. Emily loves to blog about pet health and the best ways to increase your dog’s longevity.
One of the things that many people miss the most once they make the switch to becoming vegan is dessert. Most cakes, ice creams and other favorite treats are made with dairy like milk and eggs. It’s hard to find a dessert that doesn’t contain some kind of dairy – unless you’re the type who’s satisfied with just fruit.
Fortunately, there are a number of great recipes for making just about any dessert both vegan and delicious. Here are 5 awesome vegan dessert recipes that you have to try:
Vegan Chocolate Cake
Chocolate cake is a favorite dessert for many people. This recipe will help you make the same decadent cake you love without the dairy. The recipe doesn’t make use of any dairy substitutes either and instead just tweaks the classic recipe, including the addition of vinegar. Create a delicious cake or serve it up as single-size cupcakes instead. You can frost it with your favorite vegan frosting, but it will taste just as good un-frosted. See full recipe.
Cheesecake may seem like the last thing you’d be able to eat as a vegan, but there are actually many ways to adapt the recipe to be dairy-free. This one uses commercially available vegan cream cheese. Others rely on the use of silken tofu. Top this cheesecake with strawberries or another favorite dressing, like caramel and walnuts. It will be just as decadent as traditional cheesecake. See full recipe.
Brownie Pumpkin Pie with a Crunchy Pecan Topping
Pumpkin pie and brownies and pecan topping? Yum! A little almond milk is the only vegan substitute you need to make this sinfully delicious dessert. You can make it for a holiday treat, but why wait? Enjoy this decadent treat all year round. It’s chock full of nutrients from the pumpkin and the pecans, so you can feel guilt-free about it, too. See full recipe.
This classic summertime treat gets the vegan treatment from Dairy Free Cooking. A little soy margarine helps make this dish vegan, and it only takes about 10 minutes prep time and 25 minutes cooking time before you’re well on your way to savoring this flaky and delicious dessert. Serve it with some dairy-free vanilla ice cream for a perfect complement. See full recipe.
Double Chocolate Brownies
These decadent brownies use applesauce, a banana and vegan chocolate chips to substitute the dairy ingredients found in traditional brownies. The result is a rich fudgy brownie that you’ll never know isn’t the “real thing.” Even your non-vegan friends and family won’t know the difference! All they’ll taste is the delicious chocolate-y goodness. See full recipe.
Becoming a vegan doesn’t have to mean giving up on all your favorite desserts. You can still enjoy them so long as you make the right modifications. These recipes will help you enjoy some classic desserts without any of the dairy products you don’t want in your foods.
What are some of your other favorite vegan dessert recipes? Share them in the comments!
Whatever the reason for choosing a vegan lifestyle may be, finding good quality food is still tough. To combat this a lot of us take to creating our own treats and meals at home as it allows us to have full control over what we are eating. The one food I really missed when I cut out gluten and lactose was cakes. As you start checking the labels on foods you notice that everything seems to contain gluten and milk. Finally, and almost by accident I found a recipe in a book for a mince meat cupcake which just happened to be lactose and gluten free. None of the ingredients were swapped it was just a great recipe.
Over time I have tweaked this recipe to create what, for me, is the perfect basic cupcake recipe that makes a great treat on its own, or a great jumping off point if you want to experiment and add different flavours to it. You can easily add vanilla essence, mix in fruit or add cocoa powder to the recipe to turn it into the treat you prefer. I use gluten free flour, but there is no reason you can’t use normal flour too if gluten isn’t an issue for you.
This recipe will yield: 12 muffin sized cakes/24 mini cupcakes or 16 or so normal cupcakes.
You Will Need
350g self raising flour (gluten free of desired)
1tea spoon Baking Powder
135ml Sunflower Oil
1tbsp demerara sugar
1 1/2 tsp vanilla essence
Other flavours of your choice if preferred
Preheat your oven. 190 or there abouts is fine. Or Gas Mark 5.
Line your tins or cases. Silicon cases say they don’t need to be buttered or lined, but in my experience they do. Put this all to one side.
Grab a large mixing bowl and sieve together the baking powder and flour. Give it a little mix with a hand whisk for good measure.
Add in your caster sugar and give it another mix.
Next you want to get the rest of your dry ingredients and add the sugar and mix well.
Now you’ll want to mix together and add your wet ingredients. As you mix it together and give it a good whisk/mix you should see it come together to form a nice reasonably thick batter like mix. At this stage you can also add your vanilla essence if you like. If you are using food colouring this is also the stage to add it into the mix.
This mixture will rise pretty well so fill your cases about one half to a third full.
For cooking times I do these in a mini cupcake machine and they take about 7-10 minutes. In an oven they will take around 10-12 but you’ll want to keep an eye on them and grab them at the right moment. Muffin sized cakes will take around 18minutes again, check them with a bit of uncooked spaghetti or a skewer to see if the middle is cooked through (it should come out clean)
Let them cook for 5 minutes in the tin, and transfer them to a wire rack to cook completely.
You can treat these as you would any other cupcake, so add icing, cream, or whatever else takes your fancy.
Gareth is a marketer and foodie writing for Cotswold Fayre Wholesale Food who have organic, vegan and gluten free food on offer to purchase wholesale in the UK and supply many stores.
High quality chocolate is one of the rewards awaiting vegans. While chocolate in its raw form is vegan, many chocolate products end up with animal products in them.
Chocolates are prepared primarily from the pod of the Cocoa tree. This makes it vegan – at least in the initial stages of its production.
The procedure that follows in order to prepare the final product involves adding additives including milk or milk fat. Even the refined cane sugars that may be used are made using charcoal which may be a product of animal bones.
Although many chocolate brands contain the above mentioned additives, there are a few brands that prepare chocolates without them. And these are the some of the highest quality chocolates in the market since the chocolate must stand alone flavor wise.
Many organizations offer vegan certification and license using their logo to food manufacturers, shops and restaurants. Look for the logo on the product you are purchasing as with any vegan food item. Some food manufacturers also provide their own certification and label their products as vegan.
Does that mean that those brands that do not have such a certification or label on them are all non-vegan? Not necessarily and this is where your normal vegan due diligence comes in.
Being animal product free, vegan chocolate offers substantial health benefits associated with dark chocolate. Following are some of the prominent ones.
So next time you’re looking for a sweet treat, don’t think that vegan chocolate is lacking. In fact, it is probably some of the highest quality chocolate anyone will ever eat!