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	<title>Comments for Nourished Kitchen</title>
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	<link>http://nourishedkitchen.com</link>
	<description>Reviving Traditional Foods</description>
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		<title>Comment on 49 Reasons to Be a Vegetarian &#8211; A Rebuttal by ashley</title>
		<link>http://nourishedkitchen.com/49-reasons-vegetarian-rebuttal/#comment-17117</link>
		<dc:creator>ashley</dc:creator>
		<pubDate>Tue, 22 May 2012 07:26:18 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=1455#comment-17117</guid>
		<description>First and foremost if you become vegetarian you will simply eat less protein. Only eat soya beans and eggs is not a very varied diet of protein. And the protein in vegetables and plants doesn&#039;t have the same amino acid profile and simply isn&#039;t bio-available enough to be of any use. Our body is not able to use it as effectively as protein from meat. Lack of protein in our diet to an adequate degree and in the right form then means we are slower to heal wounds, our skin looks more dull and less healthy, we struggle to develop muscle tissue and become weaker and our digestion and cognitive function suffers (enzymes such as digestive enzymes come from amino acids too). Vegetarians will naturally eat more carbohydrates to compensate for the lost protein and this meanwhile will likely lead to weight gain. Not only is it important for our skin, hair and joints, but it also helps us to break down and utilize protein.

But protein isn&#039;t all we get from meat. For instance this is also a great source of oils and fats, and while we&#039;re largely told to avoid fat in high quantities getting at least some is actually crucial to our diet.

At the same time we also get vitamin B12 from meat and this is the only source of it other than dirt in the ground. B12 is actually a crucial substance and deficiency can cause serious problems such as nerve damage, low energy and problems utilizing calcium which can lead to osteoporosis. We become omnivorous in order to help develop our brain function.

I personal believe human are omnivorous, even gorilla and fish eat meat to survival as natural. God created us this way, thus live on it. It’s not merciless to eat other living beings; our human just part of the food chain. And yes we are human and some how part of people believe that we should be more advanced or ethical. I think that I honor those who have compassion of animals。However, we don’t need to be cruel to the animals, but we need meat to supply our body needs as human nature.

At last, many vegetarian like to say that people who only eat vegetable are healthier and less disease than people who eat meat. Well, it’s because those people eat meat don’t know who to balance their diet, but not because they eat meat. Meats have more calories, but also give people a comprehensive nutrition.</description>
		<content:encoded><![CDATA[<p>First and foremost if you become vegetarian you will simply eat less protein. Only eat soya beans and eggs is not a very varied diet of protein. And the protein in vegetables and plants doesn&#8217;t have the same amino acid profile and simply isn&#8217;t bio-available enough to be of any use. Our body is not able to use it as effectively as protein from meat. Lack of protein in our diet to an adequate degree and in the right form then means we are slower to heal wounds, our skin looks more dull and less healthy, we struggle to develop muscle tissue and become weaker and our digestion and cognitive function suffers (enzymes such as digestive enzymes come from amino acids too). Vegetarians will naturally eat more carbohydrates to compensate for the lost protein and this meanwhile will likely lead to weight gain. Not only is it important for our skin, hair and joints, but it also helps us to break down and utilize protein.</p>
<p>But protein isn&#8217;t all we get from meat. For instance this is also a great source of oils and fats, and while we&#8217;re largely told to avoid fat in high quantities getting at least some is actually crucial to our diet.</p>
<p>At the same time we also get vitamin B12 from meat and this is the only source of it other than dirt in the ground. B12 is actually a crucial substance and deficiency can cause serious problems such as nerve damage, low energy and problems utilizing calcium which can lead to osteoporosis. We become omnivorous in order to help develop our brain function.</p>
<p>I personal believe human are omnivorous, even gorilla and fish eat meat to survival as natural. God created us this way, thus live on it. It’s not merciless to eat other living beings; our human just part of the food chain. And yes we are human and some how part of people believe that we should be more advanced or ethical. I think that I honor those who have compassion of animals。However, we don’t need to be cruel to the animals, but we need meat to supply our body needs as human nature.</p>
<p>At last, many vegetarian like to say that people who only eat vegetable are healthier and less disease than people who eat meat. Well, it’s because those people eat meat don’t know who to balance their diet, but not because they eat meat. Meats have more calories, but also give people a comprehensive nutrition.</p>
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		<title>Comment on Lovage Soup for Spring by Jill</title>
		<link>http://nourishedkitchen.com/lovage-soup/#comment-17114</link>
		<dc:creator>Jill</dc:creator>
		<pubDate>Tue, 22 May 2012 03:22:49 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=9679#comment-17114</guid>
		<description>I didn&#039;t see what we could use in place of the lovage if we don&#039;t have it.</description>
		<content:encoded><![CDATA[<p>I didn&#8217;t see what we could use in place of the lovage if we don&#8217;t have it.</p>
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		<title>Comment on A Look at Our Food Budget by Miranda</title>
		<link>http://nourishedkitchen.com/a-look-at-our-budget-650-2/#comment-17112</link>
		<dc:creator>Miranda</dc:creator>
		<pubDate>Tue, 22 May 2012 01:52:06 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=7833#comment-17112</guid>
		<description>I just wanted to encourage Heather :-).  I feel your pain!  We spend about $400 a month on food that feeds 2 adults and 2 children.  I&#039;m a vegetarian, so that helps with the meat bill ;-).  My husband has meat about twice a week.  We have a few chickens in our backyard from which we get fresh eggs.  We are pretty blessed with so many dedicated organic farmers in this area.  We volunteer at a local, organic CSA; in return, they give us a veggie/fruit share, a discount on pasture raised meat, and a block of raw cheese.  We purchase raw milk from a local farm, and I buy &quot;seconds&quot; of fruit at a deep discount from a local orchard and freeze it.  I have a small garden, and I freeze/preserve quite a bit of food while it&#039;s in season.  You should look around; I know in my area, the farmer&#039;s market doubles food stamps (you get twice for the money!)  Even something simple like buying a bunch of peppers in season, chopping them up, and freezing them can save you money!</description>
		<content:encoded><![CDATA[<p>I just wanted to encourage Heather <img src='http://nourishedkitchen.com/wp-includes/images/smilies/icon_smile.gif' alt=':-)' class='wp-smiley' /> .  I feel your pain!  We spend about $400 a month on food that feeds 2 adults and 2 children.  I&#8217;m a vegetarian, so that helps with the meat bill <img src='http://nourishedkitchen.com/wp-includes/images/smilies/icon_wink.gif' alt=';-)' class='wp-smiley' /> .  My husband has meat about twice a week.  We have a few chickens in our backyard from which we get fresh eggs.  We are pretty blessed with so many dedicated organic farmers in this area.  We volunteer at a local, organic CSA; in return, they give us a veggie/fruit share, a discount on pasture raised meat, and a block of raw cheese.  We purchase raw milk from a local farm, and I buy &#8220;seconds&#8221; of fruit at a deep discount from a local orchard and freeze it.  I have a small garden, and I freeze/preserve quite a bit of food while it&#8217;s in season.  You should look around; I know in my area, the farmer&#8217;s market doubles food stamps (you get twice for the money!)  Even something simple like buying a bunch of peppers in season, chopping them up, and freezing them can save you money!</p>
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		<title>Comment on 10 Reasons NOT to Give Up Red Meat by 10 Reasons NOT to Give Up Red Meat &#8211; CrossFit Toronto &#8211; Forging Fitness for Life</title>
		<link>http://nourishedkitchen.com/10-reasons-red-meat/#comment-17111</link>
		<dc:creator>10 Reasons NOT to Give Up Red Meat &#8211; CrossFit Toronto &#8211; Forging Fitness for Life</dc:creator>
		<pubDate>Tue, 22 May 2012 00:08:00 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=582#comment-17111</guid>
		<description>[...] antioxidant and anti-carcinogen. CLA has shown promise in the treatment of various cancers.&#8221;Read the restWorkoutPush press 5-5-5-5-5 About John VivianJohn is an owner and co-founder of CrossFit Toronto and [...]</description>
		<content:encoded><![CDATA[<p>[...] antioxidant and anti-carcinogen. CLA has shown promise in the treatment of various cancers.&#8221;Read the restWorkoutPush press 5-5-5-5-5 About John VivianJohn is an owner and co-founder of CrossFit Toronto and [...]</p>
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		<title>Comment on Rice Pilaf with Fresh Turmeric by ksandra</title>
		<link>http://nourishedkitchen.com/rice-pilaf-with-fresh-turmeric/#comment-17110</link>
		<dc:creator>ksandra</dc:creator>
		<pubDate>Mon, 21 May 2012 22:48:52 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/recipes/?p=209#comment-17110</guid>
		<description>Bought fresh tumeric for the first time and searched the web for a recipe to use it.  Made this with a few modifications based on what I had in the house:  Dried cranberries instead of raisins and pine nuts instead of pistachios.  Used 1/2 the ghee and twice the cardamom pods.  Delicious!  Thanks.</description>
		<content:encoded><![CDATA[<p>Bought fresh tumeric for the first time and searched the web for a recipe to use it.  Made this with a few modifications based on what I had in the house:  Dried cranberries instead of raisins and pine nuts instead of pistachios.  Used 1/2 the ghee and twice the cardamom pods.  Delicious!  Thanks.</p>
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		<title>Comment on Lovage Soup for Spring by Andrea</title>
		<link>http://nourishedkitchen.com/lovage-soup/#comment-17109</link>
		<dc:creator>Andrea</dc:creator>
		<pubDate>Mon, 21 May 2012 22:10:58 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=9679#comment-17109</guid>
		<description>Lovage is the one thing in my garden right now that is ready to eat and this looks like a beautiful way to use it!  Thanks so much for sharing the recipe!</description>
		<content:encoded><![CDATA[<p>Lovage is the one thing in my garden right now that is ready to eat and this looks like a beautiful way to use it!  Thanks so much for sharing the recipe!</p>
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		<title>Comment on Lovage Soup for Spring by Lauren</title>
		<link>http://nourishedkitchen.com/lovage-soup/#comment-17108</link>
		<dc:creator>Lauren</dc:creator>
		<pubDate>Mon, 21 May 2012 21:49:01 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=9679#comment-17108</guid>
		<description>If  I can&#039;t find lovage and have a ton of celery from my CSA that wants using, do I use the whole celery or just the leaves or not the leaves?   Thanks!</description>
		<content:encoded><![CDATA[<p>If  I can&#8217;t find lovage and have a ton of celery from my CSA that wants using, do I use the whole celery or just the leaves or not the leaves?   Thanks!</p>
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		<title>Comment on Lovage Soup for Spring by Amy</title>
		<link>http://nourishedkitchen.com/lovage-soup/#comment-17105</link>
		<dc:creator>Amy</dc:creator>
		<pubDate>Mon, 21 May 2012 17:07:21 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=9679#comment-17105</guid>
		<description>I was so excited to read this recipe--my lovage plant is doing quite well this year.  Other than adding some chopped leaves to potato salad, I was quite sure what to do with the plant.  Thank you!</description>
		<content:encoded><![CDATA[<p>I was so excited to read this recipe&#8211;my lovage plant is doing quite well this year.  Other than adding some chopped leaves to potato salad, I was quite sure what to do with the plant.  Thank you!</p>
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		<title>Comment on Lovage Soup for Spring by Sarah Juliusson</title>
		<link>http://nourishedkitchen.com/lovage-soup/#comment-17103</link>
		<dc:creator>Sarah Juliusson</dc:creator>
		<pubDate>Mon, 21 May 2012 15:57:03 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=9679#comment-17103</guid>
		<description>Yay!!!!  Had no idea what that crazy tall plant in my herb spiral was until a few days ago - also thanks to a friend who identified it enthusiastically.  it&#039;s rather overshadowing every other herb in the bed...    Thank you :)</description>
		<content:encoded><![CDATA[<p>Yay!!!!  Had no idea what that crazy tall plant in my herb spiral was until a few days ago &#8211; also thanks to a friend who identified it enthusiastically.  it&#8217;s rather overshadowing every other herb in the bed&#8230;    Thank you <img src='http://nourishedkitchen.com/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' /> </p>
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		<title>Comment on Curried Lentil Soup with Coconut Milk by joy</title>
		<link>http://nourishedkitchen.com/curried-lentil-soup-with-coconut-milk/#comment-17102</link>
		<dc:creator>joy</dc:creator>
		<pubDate>Mon, 21 May 2012 15:39:46 +0000</pubDate>
		<guid isPermaLink="false">http://nourishedkitchen.com/?p=8177#comment-17102</guid>
		<description>Hi Jenny...It&#039;s Loooong after you posted this wonderful recipe &amp; I finally made some Curried Lentil coconut soup last week. I soaked the yellow split peas over 24 hours in filtered water with 2 tablespoons of Braggs raw cider vinegar. (The red lentils, too, in a separate bowl)  I cooked them in homemade chicken stock and after an hour, the split peas were STILL crunchy. After 2 hours, they were still crunchy!  I &#039;burr-mixed them anyway...and it wasn&#039;t till the next day, after warming the leftovers that they finally broke down more! Perhaps you have some insight? My dry ingredients were fresh - from a co-op with high turnover. I read the first comment in this group...could that be true? (And you&#039;re the lucky one to not have it happen to you?  Please let me know...</description>
		<content:encoded><![CDATA[<p>Hi Jenny&#8230;It&#8217;s Loooong after you posted this wonderful recipe &amp; I finally made some Curried Lentil coconut soup last week. I soaked the yellow split peas over 24 hours in filtered water with 2 tablespoons of Braggs raw cider vinegar. (The red lentils, too, in a separate bowl)  I cooked them in homemade chicken stock and after an hour, the split peas were STILL crunchy. After 2 hours, they were still crunchy!  I &#8216;burr-mixed them anyway&#8230;and it wasn&#8217;t till the next day, after warming the leftovers that they finally broke down more! Perhaps you have some insight? My dry ingredients were fresh &#8211; from a co-op with high turnover. I read the first comment in this group&#8230;could that be true? (And you&#8217;re the lucky one to not have it happen to you?  Please let me know&#8230;</p>
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