Vegetarian In Boston
Maynard S. Clark's Veggie and Boston Blog talks about vegetarian topics AND Boston-related topics, often intersecting them interestingly.
Maynard S. Clark is a long-time and well-known vegan in Greater Boston, who often quips in his 'elevator pitch':
"I've been vegan now for over half my natural life, longer than most human earthlings have been alive."
A new study in the journal Circulation found that Chinese men and women who ate Western fast food increased their risk of developing type 2 diabetes and heart disease. Set this new information against the dizzying expansion of fast-food giants like McDonald’s, Burger King, and Subway in China, and you have a recipe for disaster in the world’s most populous country.
According to the World Health Organization, more than 38 percent of Chinese over the age of 15 are overweight. Official Chinese statistics show that there were 100 million obese people in China in 2011—five times more than there were in 2005.
Not coincidentally, the demand for meat has skyrocketed. Pork consumption alone rose 400 percent from the early 1990s through 2007. More than half of the world’s pigs are now eaten in China.
The Chinese are also eating twice as much fast food today than they ate in 1990. McDonald’s has announced plans to open a restaurant in the country every day through 2015. Burger King says it will open 1,000 restaurants in China in the next few years. Just like in the West, the menus of these chains in China are dominated by meat-heavy foods.
It is tempting to contrast the hazards of Western and fast-food diet staples, like meat, with the benefits of traditional Chinese diet staples, like rice, vegetables, and soy. Another new study—this one from Journal of the Academy of Nutrition—highlights the anti-inflammatory benefits of soy in Chinese women. The more soy products the women consumed, the less inflammation they experienced. Inflammation is linked to cancer, type 2 diabetes, and cardiovascular disease.
Soy and other healthy Chinese staples are on the menu for PCRM’s Kickstart China, scheduled to return Aug. 6. The Kickstart is designed to help Chinese-speaking people around the world improve their health. It offers free access to 21 days of meat- and dairy-free versions of traditional, disease-fighting Chinese recipes like ma po tofu, vegan spring rolls, and brown rice sushi.
Kickstart China is based on the 21-Day Vegan Kickstart program that has helped more than 200,000 people around the world lose weight and improve their health with a low-fat, plant-based diet. Participants who sign up will get daily e-mail messages for three weeks with an all-access pass to:
Celebrity coaches, including actress Gao Yuanyuan, musician Louis Cheung, singer-songwriter Khalil Fong, and longtime PCRM friend Maggie Q
Nutrition and cooking demonstration videos
A community forum
An interactive restaurant guide
Here’s Gao Yuanyuan explaining more about the program in Chinese:
Please take moment to share this blog with your Chinese-speaking friends and family, and encourage them to register at21DayKickstartChina.org.
In past three years, I completed REACH Intermediate (Harvard), Research Administration (Emmanuel College RAC/GCRA), NIH rDNA, and RTP (HSPH) Certificates. Completing Capstone research and thesis after two years of graduate courses for Master of Science in Management (MSM in Research Administration) in Boston's Emmanuel College. Have been working at Harvard for a VERY long time - there's SO much here!
I've been vegan over half my life. That's longer than most human earthlings (and most NONHUMAN earthlings) have been alive. All that time, I've been making connections for plant-based diets - and doing that through the Vegetarian Resource Center since 1993 (and before that through various strategies and structures.
My observation is that the vegan *movement* is constituted by fellow humans who have awakened to moral sensitivity in our individual observations of the populated world around us, a world that filled plentifully with persons - not only human, but also nonhuman, and that all persons are such that moral consideration is due to all of them. We cannot give that consideration individually; therefore, we must become persons of principle, who resolve our ethical duties towards other persons at a level of principle and self-regulation. I believe in 'ahimsa' or 'dynamic injury' as the proper regulatory principle for human behavior.
I also believe that many practicing vegans have attached nonessentials to being vegan, which often are their political aspirations and their willingness to 'entitle' certain kinds of activity 'over against' things that they wish to reduce with the same energy with which they are holding out their idea of what veganism is. I think that the idea of veganism is independent of that, tht it is defined BY (a) purely plant-based diets without the inclusion of honey or anything from animal or insect and (b) a principle of non-injury that is grounded in one's sense of the moral considerableness of personhood, regardless of how those persons act. One's ability to recognize those claims in any particular case are abetted or abated by the context in which those others are experienced and how they impact us. At the least, we have, I think as a vegan for ethical reasons, a duty to not cause needless harm to others, and those needless harms in mid-2014 would be harms for our clothing, food, shelter, medicinal ingredients, entertainment, etc.
Where there are challenges to living by those principles, we need, I believe as an ethical vegan, to agitate and organize for effective means to realize optimal ways to realize those values in the material world where we find ourselves.