Dede, ahmed, obamot hello
Bulk therefore:
it (milk) seems interchangeable between mammals, whether they are herbivores or carnivores
Not really, the compositions are close, but variations are the milk of other species is not always very well tolerated as inevitably less well suited.
Relatives ? Not really ! the composition of the milk of each animal is very different in conventional building elements: proteins, carbohydrates, lipids and, as you point out, a multitude of other elements like growth hormones and everything else. So each milk is adapted to the species and, to be consistent, humans should consume only their own milk and, unless you have nannies with cow udders, consumption would obviously be reduced.
It is estimated that around 2 to 3% of people are vegetarians in France:
These figures are very exaggerated (2 to 3% according to the organizers, 0.02% according to the police !!!!). Indeed are often considered as VG as much those who are really and thoroughly, as occasional practitioners, like flexitarians, but also those who do not consume red meat, but consume the rest: white meat, fish and others. If we could count real VGs (by experience based on my environment that of an average city of a few tens of thousands of inhabitants), we would find at most a few tens, which leads us far from a few% , at most a few per thousand.
First you should know that we have both in us, even the strict VG will always have a part of its digestion which will not be fermentation (dixit our biochemist, one cannot go without the other, live without the other ... so life goes ...)
I think this thinking is right and wrong at the same time. Indeed, part of the VG is VGR, that is to say consuming foods that can quickly putrefy with a lazy intestinal transit since a putrefaction is linked to the transit time and heat. smells during eliminations). For a VGL, it is rather the opposite since plant consumption (mainly herbs) requires a much longer digestion time than the human intestinal system allows. We are more at risk (with too many leafy vegetables) of a deficiency due to lack of assimilation of nutrients (if it were exclusive of course)
This is especially what animal proteins bring in one go: they provide the 8 essential amino acids in a balanced way and this in one take:
Here again, this discourse must be qualified: on which referent was estimated that these eight amino acids were found in a balanced way. The referent taken was the egg, which is far from a good reference, it is like taking cow or elephant milk as a reference. So balanced: no! Present: yes!
if we are talking about those in milk, that's it but more complex) whereas it would be necessary to do a work of selection of different plants to achieve it otherwise, which is quite complex (but not if we eat balanced, this what a baby or a calf can't do ...!
I, too, went through this phase of measurements of this or that element present or not, and I quickly gave up because no consumer can live with pods verifying the RDA, the presence or absence, it is necessary to leave that to nutritionists who play with and who do not make people healthier, hence:
For example, certain vegetable proteins are deficient in lysine (cereals) or even methionine (legumes). This is why it would be appropriate (Janic or others will tell me if I am wrong) to combine in a VG meal a (ancient) cereal with a legume.
Unfortunately it is, if not false, at least unrealistic. In fact, no consumer is able to know if such an element is present in his food (it's just good for laboratory rats), its quantity, its assimilability, etc. Besides, the measurements made are, in general , on cereals such as legumes and the rest also elsewhere (for example) coming from industrial agricultural production whose food quality (in its components) is not taken into account. We often find differences of 40% between industrial and organic.
I have, on the one hand, a table of the components of organic cereals and the necessary intakes supposed per kg of weight and these 8 amino acids are there in sufficient quantity, see beyond.
The idea of combining different foods for their compounds is to play the laboratory rat (the biologist there). It is not enough to add quantities to others to obtain a total. It is the organic machine which will make its choice and, according to circumstances which escape us, will make their profit from certain mixtures and additions or on the contrary not to assimilate them because of these mixtures. For example the intake of calcium by dairy products which will generate decalcifications such as osteoporosis and which the intake of vit D (synthetic of course) will not improve but rather worsen.
PS: out of the 22 amino acids (proteinogenic >>>) which are necessary for us, there are 8 which are said to be "essential" (in reality 9), these are the ones I was talking about (these are the ones that cannot be synthesized by the body).
Again this is very theoretical when the synthesis or not since, again, these measurements are made on "omni" whose digestive mechanisms are different from VGL (not the same juices, not the same quantities, by the same pH etc ...)
This same discourse is held concerning B12 that the human organism could not synthesize (which is probably the case in "omnies", but reality shows that the VGL examined (which have no B12 intake neither natural nor have a sufficient level of B12 throughout their lifespan (AADDC study report). On a personal level, I am supposed to have had no intake for more than 46 years while the usual stocks, without external contribution, would be exhausted in 2 years.
Our organizations are "
studied for! "When we respect, at best, its mechanisms by a suitable food mode (therefore VGL) and sufficient physical activity for its oxygen supply without which the machine"
it will not work as well now! »
Personally I sometimes consume 0% milk, 0% cottage cheese (and I will consume it as long as I have not found a substitute for making an emulsion with oil in salads, Budwig cream etc. )
The question of 0% is a fad. Indeed aware that dairy products have many drawbacks, the solution (economic and industrial first) is to remove from a product the nasty component that is problematic. So we fall into “diets” without cholesterol, gluten, without everything and anything, rather than saying that if it is not suitable, it is not by unbalancing it that it will improve things (in reality there is the appearance of a better that will pay for itself some time later)
For the emulsion with this addition, personally, I have not noticed or read that this is a necessity (again the respected organization will make its own emulsion (or rather what takes its place) if it needs exist (I do not dispute that this could be a useful passage in certain circumstances, I have not studied this particular point, there are lots of schools on nutrition with many differences)
and also cheeses on occasion, but not at all regularly. I am far from being an ayatollah, but over time I put on the qualitative, which makes me become a little more strict without noticing ...
Exactly, it is not the intellect which intervenes in this case, but the intelligence of the body which knows (when its mechanisms are less and less distorted) recognize what is most beneficial to it in what is brought to it and therefore reduce or even abandon what is least profitable. (sen no sen would invoke thermodynamics!)
For the anecdote, a person of my acquaintance, very fat meaty, preferred after a year or so the vegetable preparations to the meats to which he was so attached gustatively. Phenomenon that I met during the follow-up of meaty people turning to a VG by taste.
(I consume a lot more organic these days, but it is better to eat non-organic but "balanced" than organic anyhow ...)
There, the fan of bio that I am does not share this point of view. It is like asking whether it is better to be blind with the right eye or the left eye. There is no choice to make, better to have both eyes even helped by glasses!
However, it is true that the ORGANIC follows a fashion effect too, where to consume it is cool, without nutritional approach so far, but it does not last!
"We make science with facts, like making a house with stones: but an accumulation of facts is no more a science than a pile of stones is a house" Henri Poincaré