But personally after lots of research, I came to the conclusion that eating animal products from local, «natural» farm practises (organic or otherwise), pastured animals,
minimal grains use etc... had little negative impact, if any, on the environment.
Not exact matches
In the less developed countries, approximately 400 pounds of
grain per year is available to the average person, nearly all of which must be consumed directly merely to meet
minimal food energy needs... Contrast this example to the average North American who
uses nearly a ton of
grain per year.
They are a radical reduction of the
use of sugar, the elimination of coffee and other stimulants, the forswearing or
minimal use of alcoholic beverages, the substitution of organically grown vegetables for chemically fertilized ones and the derivation of proteins from beans, whole
grains, and, in moderation, eggs and cheese.
Wholesome and filling, yet delectably sweet and moist
using whole
grains and
minimal ingredients.
Fields tended in this way produce very high quality vegetables and
grains in subsequent seasons, without the addition of nitrogen fertilizers and with
minimal use of pesticides.
Tip: Chef Kate likes
using white short
grain rice, which requires
minimal or no soaking but gives the porridge a creamy texture.
Cheaper brand commercial foods
use low - grade
grains (usually marked «unfit for human consumption») as fillers that add only
minimal nutrition.