BEANS DISCOVERED AS TRUE MIRACE FOOD Assorted dry beans now realized as "miracle food" by western civilization: clockwise from top left: Garbanzo, red kidney, flageolet, pinto, mung, soyabean, lima and black Mark Bittman, author of the bestselling cookbook How to Cook Everything, has the following factoids on a diet of assorted beans vs meat: -    Beans might just be a true miracle food because beans are easy and inexpensive to produce, can be stored almost indefinitely and are loaded with a wide range of nutrients, including fibre, zinc, folic acid and, above all, protein and on top of being nutritious are also delicious, versatile, inexpensive and surprisingly easy to cook. -    Compare corn vs meat: it takes about two calories of fossil fuel to produce one calorie of corn, it takes 20 times that amount — 40 calories — to produce just one calorie of beef protein.  In terms of crude oil... each cow on the planet consumes almost seven barrels of crude oil. -     As animal proteins require a disproportionate amount of resources to produce....eat less but better meat, and to rely more on protein-rich vegetable foods such as beans. -    Plus there are even deadlier human health problems with meat which such effects of mad cow disease, foot and mouth disease, and bird flu and also a diet rich in animal proteins has played a major role in skyrocketing rates of obesity, diabetes, cancer and heart disease. -    A pound of dried beans, which can easily feed six people and costs a couple of bucks at most vs a pound of steak costing $20 and feeds two. SCIENCES OF LIFE AND CREATION CALLED vED & SPECIFICALLY SCIENCE OF aayuARvED STATES THE FOLLOWING ABOUT HEALTY DIET IN A vEDik LIFESTYLE (from PVAF vED POSTING DATABASE) -    Each and every creation is a food for another creation; -    Meat is stated to be the best food of all foods and meat diet recommended in serious sickness treatment; -    Human diet, for a healthy and long life, must conform to:            -   age through life stages called 4-aaSHRm1;            -   body constitution including male-female body,            -  diet and exercise needs for each of the six seasons in a year;            -  proper food growing, storage, cooking and eating within 4 to 6 hours;            -  eating, working and sleeping in life rising and starting and ending the day to in the same manner as circadian rhythm;            -  daily living by DHARm and shaasTR rules and regulations for harmonious co-existence with all creations including the powers                  and forces of pRkRUti (nature) ........   1. 4-aaSHRm:    bRH'mchaaARy from birth till studies are completed to 17 or 25 years age; gRUHsth from post-education to married life to one's sons get married or 49 years age; vaanpRsthaa from end of gRUHsth to 69 or 75 years age and sN`yaas from end of vaanpRsthaa to death..... Based on the above knowledge-sharing please continue reading the news article from Edmonton Journal (Alberta, Canada) titled LOWLY LEGUME PACKS BIG PUNCH FOR HEALTH AND THE PLANET on the next page by clicking on the next line......

Lowly legume packs big punch for health AND the planet Edmonton Journal: 5 May 2009: Joanne Sasvari for Canwest News Service Throughout his career as a food writer, Mark Bittman has inspired us to get into the kitchen to create delicious dishes with his simple recipes. Now the man known as “the Minimalist” is inspiring us to get into the kitchen to save our health — and the health of the planet, too. The easiest way to do that, says the author of the bestselling cookbook How to Cook Everything, is by adding one simple ingredient to our menus. “Whenever you eat legumes instead of animal proteins, everyone wins,” Bittman says in his latest book, Food Matters (Simon & Schuster, $28.99). Beans, he points out, are nutritious, delicious, versatile, inexpensive and surprisingly easy to cook. In fact, they might just be a true miracle food. Beans are actually large plant seeds — “green” beans are whole young seed pods that are picked before they ripen — that are available in hundreds of different varieties all over the world. What makes them such a miraculous food is that they are easy and inexpensive to produce, can be stored almost indefinitely and are loaded with a wide range of nutrients, including fibre, zinc, folic acid and, above all, protein. It’s largely because of beans’ protein content that Bittman has become such a convert to the lowly legume — and wants you to be, too. “I’m on a mission to make sure every fridge or freezer in America is stocked with a container of home-cooked beans,” he writes. A couple of years ago, he was shocked by the findings of a United Nations Food and Agriculture Organization report called Livestock’s Long Shadow, which pointed out that global livestock production is responsible for one-fifth of all greenhouse gases, even more than transportation. The numbers were eye-opening. More than half the corn grown in the United States is fed to animals, he learned. And while it takes about two calories of fossil fuel to produce one calorie of corn, it takes 20 times that amount — 40 calories — to produce just one calorie of beef protein. “Try to imagine each cow on the planet consuming almost seven barrels of crude oil,” he writes. The solution, he suggests, is to eat less but better meat, and to rely more on protein-rich vegetable foods such as beans. Of course, we’ve known for decades that animal proteins require a disproportionate amount of resources to produce — that was one of the central tenets of Frances Moore Lappe’s 1971 bestselling call to vegetarianism, Diet for a Small Planet. Since then, though, we’ve become aware of other, even deadlier problems with meat. We’ve had mad cow disease, and foot and mouth, and bird flu. We’ve seen footage of the horrors that take place in abattoirs and feedlots. And we can’t ignore the role that a diet rich in animal proteins has played in our skyrocketing rates of obesity, diabetes, cancer and heart disease. If that wasn’t enough to convince a home cook to add beans to the menu, the current economic situation just might be. Food prices are rising at an average of five per cent a year. A pound of dried beans, which can easily feed six people and costs a couple of bucks at most, is a lot more economical than, say, a pound of steak, which can cost $20 and feeds two. That’s why every culture that has known hard times has relied on beans for flavourful and satisfying dishes. As the cookbook author Tamsin Day-Lewis notes in her 2005 book, Tamsin’s Kitchen Bible, “Being starved of cash is really the only way to learn to cook, as is being pushed for space. The worse the kitchen, the smaller the budget, the more creative, organized and focused the cook has to be.” And so, beans. They are great in soups, stews, salads, as a side dish or as a hearty main course. If all we did was eat more beans and less meat, we’d make the world, our wallets and ourselves a whole lot healthier.

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