Michael Greger, M.D. at NutritionFacts.org
The antioxidant content of a number of popular beverages is compared: black tea, coffee, Coke, espresso, grape juice, green tea, hibiscus (Jamaica flower) tea, milk, Pepsi, Red Bull, red tea, red wine, and white wine. Which beats out even powdered (matcha) green tea?
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By Karen Weintraub
Homer talks about the vegetarians in ancient Greece. Leonardo da Vinci reportedly abstained from meat, as did 19th-century poet Percy Bysshe Shelley. Throughout history there have been small groups of people arguing against eating meat, largely for ethical reasons.
Today’s equivalents are nutrition experts — and they increasingly have data on their side.
Although researchers disagree about exactly how much meat is OK to eat, most agree that less is better. Harvard nutrition guru Dr. Walter Willett says he eats red meat only once or twice a year. New York Times food writer Mark Bittman doesn’t eat any meat products for breakfast or lunch, and only sparingly later in the day. Dr. Neal Barnard believes all animal products, including fish, are bad for both the heart and the brain, so he doesn’t eat any at all.
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By Darshana Thacker
I recently took on a personal challenge to eat on $1.50 a day for five days. I was apprehensive and didn’t think I could do it. Here’s my story …
WHY I DID IT
Knowing that so many people struggle to feed themselves and their families made me feel obligated to give it a try. I wanted to understand what 1.4 billion people experience in their daily lives. Also, as a person on a whole-food, plant-based diet, I wanted to see what such a diet would look like on an austere budget.
WHAT WAS NEEDED
I realized early on that three important factors would make my five-day trial a success.
- The first was knowledge: what food items are cheap and provide an adequate amount of calories and nutrients per dollar? I found that starchy plant foods ⎯ lentils, beans, rice, potatoes, carrots, corn tortillas, and beans would meet these needs. Whole-grain pasta and flour, though moderately processed, also fit the bill and seemed an appropriate compromise under the circumstances.
- The second factor was accessibility: where could I find cheap ingredients and how easy or difficult would it be to obtain them? I found that nearby discount stores (like 99-cent stores) had the basics that I needed.
- The third factor was time: I needed to find the time to cook. In order to get an adequate amount of food for the money, I could not eat pre-made meals. I planned on being efficient by cooking several meals at a time.
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