Are Dr. T. Colin Campbell’s findings that casein is the most carcinogenic toxin known to man correct? It’s something that those in the ANTI-plant based movement camp like to debate. Their main talking point is that casein fed to the rats were in doses higher than most humans would ever consume in a real life setting. In this video Colin finally addresses his critics about this squarely, and puts the argument to bed.
I like how at the end of the video he asks, “What would you conclude?” I’m guessing, but I’m pretty sure he’s probably not asking you or me but his peers. Those who have decades of experience in this kind of research.
A delicious vegan apple praline bread recipe. Good with a vegan cream cheese spread. GO TO RECIPE >
I wanted to talk about something that has been discussed in some of the comments on my cake and bread recipes. I always add sugar to the dry ingredients. There are those who disagree with my method. It may be true that sugar is considered a wet ingredient. But let me explain why I do what I do. It is my opinion that sugar acts as a sanding agent when mixing together the ingredients. It helps remove lumps so you don’t have to stir too much. Over stirring a cake without eggs will result in a tough cake or bread in this case. I don’t know the science behind my method, but for me I have found it to work. If you doubt me, try both methods and see what gets the better results.
Superfoods. They’re ancient, exotic, jam-packed full of antioxidants, and all come with the same steaming side dish: a hearty helping of bullshit.
I’ve never been one to fall for the whole superfoods hype, so I love this video. All fruits, vegetables and whole grains are “superfoods” to me. But I go for the less hyped and in turn less expensive superfoods like brown rice and dried beans. Not as exciting or exotic but they’re just as healthy. I do like Goji berries, they taste yummy, so I disagree with the comments in this video that goji berries have no taste. They taste amazing when prepared right. Now chia seeds…no thank you. tehe
Summer Squash Casserole, a southern favorite made vegan and low fat. Perfect for using up the summer squash that might be coming from your garden. The sweetness of the squash and bell peppers melds perfectly with the zip of the creamy sour cream. GO TO RECIPE >