He estimates that it takes «a full 20
pounds of grain to make a single pound of beef.»
I remember learning in my freshman year of college about the resources required to produce a serving of meat as opposed to a serving of grain (for example, it takes about 16
pounds of grain to produce one pound of meat).
For example, shifting from grain - fed beef that requires roughly 7
pounds of grain concentrate for each additional pound of live weight to poultry or catfish, which require roughly 2
pounds of grain per pound of live weight, substantially reduces grain use.
By early 2008 Lowe had signed up 180 members who each had committed $ 100 to receive 100
pounds of grain come harvest.
By the time the animal is killed and the flesh is turned into packaged meals, 16
pounds of grain have gone into the production of each pound of meat.
Every pound of meat that I don't eat frees up sixteen
pounds of grain and 2600 gallons of water for other purposes.
However, in order to produce one pound of meat, sixteen
pounds of grain are required.
Cattle consume 7
pounds of grain or more to produce an additional pound of beef.
This means that in the worst case you are left with only 4 ounces of actual meat content per pound of fresh meat included in a dry kibble, many of which contain less than one pound of meat per 2 - 3
pounds of grain to begin with.
Food usually means 15 - 20 pounds of hay per day and 5 - 9
pounds of grain per day.
* As a response to the planetary economics of food production: «It takes 2,500 gallons of water, 12
pounds of grain, 35 pounds of topsoil and the energy equivalent of one gallon of gasoline to produce one pound of feedlot beef.»
Another quote from the movie, «It takes 2400 gallons of water and 12
pounds of grain to make one pound of beef.»
Each day, a person who eats a vegan diet saves 1,100 gallons of water, 45
pounds of grain, 30 sq ft of forested land, 20 lbs CO2 equivalent, and one animal's life.
(In North America, 150
pounds of grain are eaten directly in bread, pastries, and cereals; the rest is consumed indirectly in the form of meat, milk, and eggs.
The average American or Canadian consumes about 2000
pounds of grain each year.
Eight
pounds of grain are required to produce one pound of beef.
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.
One pound of rice takes about 240 gallons of water; 1,680 gallons go into creating one
pound of grain - fed beef.
Not exact matches
Whether it's dividing up large Costco meat packages or hauling 50 -
pound bags
of grain from a feed store, there are lots
of ways to save by bulk buying.
To build a three - month supply
of food for a family
of four, the calculator recommends 300
pounds of «wheat, white rice, corn and other
grains» and 60
pounds of «dry beans and other legumes.»
In contrast, China produces 450
pounds of cereal
grain per person per year; 350
pounds goes for human consumption and 100
pounds to feed animals.
The United States raises 2,000
pounds of cereal
grain per person per year;
of that total, 150
pounds is used for human consumption, while 1,850
pounds is fed to animals to produce meat, eggs and dairy products.
If you purchase a
pound of organic, grass - fed beef or a dozen organic, pastured eggs from your local farm, that meat is going to have an entirely different nutritional profile than meat from cows raised in a feed lot, fed preservative - laden GMO corn and
grain and pumped with hormones and antibiotics for their entire life.
Right this moment in rural Alabama, a little company called To Your Health Sprouted Flour Co. is on track to produce three million
pounds of 100 - percent organic, whole -
grain sprouted flour this year.
Filed Under: Cakes Tagged With: Almond, Avocado, Baking, Baking with Avocado, Dairy - Free, Gluten - Free,
Grain - Free, Naturally - Sweetened, Paleo,
Pound Cake, Primal, Recipes, Using Avocado Instead
of Butter or Oil in Cake
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine
grain sea salt, or to taste 1
pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
For those
of you who are curious, I made note
of everything in my freezer: five types
of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots
of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2
pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag
of ginger juice; 2
pounds Straus European - style butter; plenty
of this green soup - I puree it and make a tart filling; one pack
of three -
grain tempeh; a stack
of frozen rye crepes; cooked farro,
pound of green beans; pack
of expired acai juice; 8 Parmesan rinds, and roughly five
pounds of cherries from my sister's tree.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long -
grain rice) 3 to 4 delicata squash (about 1
pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground chili pepper
of choice
* 1 grass - fed steak (I prefer rib - eye but you can use your favorite cut), about 1.5 inches thick / 1
pound * 2 cups halved «cherry» tomatoes, or chopped standard tomatoes (use heirloom tomatoes, if possible: I've been eating the ones I grow in my garden) * 2 heads California endive (red or white, or both), root ends trimmed off * 2 somewhat thin slices traditional sourdough bread or other sturdy whole -
grain bread (or gluten - free bread) * Homemade ranch dressing (or the dressing
of your choice, preferably homemade)
1 - 1/2
pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The
Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long
Grain Rice, Cooked According To Package
1 small bunch
of fresh dill ~.5 oz / 15 g 9 tablespoons extra virgin olive oil 3.5
pounds / 56 oz / 1.5 kg leeks 6 tablespoons unsalted butter fine
grain sea salt 2 large, thin - skinned potatoes, thinly sliced 3 medium garlic cloves, thinly sliced
1
pound cucumbers, unpeeled unless waxed fine
grain sea salt & lots
of freshly cracked pepper 1/2 teaspoon rose water 1/4 cup white wine vinegar 1/2 cup plain yogurt (not Greek)
In fact, it's one
of the few
grains considered a total protein, helping you torch fat and shed
pounds.
1 1⁄2
pounds eggplant Salt 1 cup short -
grain brown rice 1 bunch scallions, with a lot
of the greens remaining 4 to 6 tablespoons vegetable oil 1 tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving
Today, her company is the country's leading producer
of organic sprouted
grains and flours, making more than 50,000
pounds per week.
1 cup dried lentils 1/2 cup edamame 1
pound of new potatoes 1/2 white onion, chopped 2 cloves garlic, chopped 1/4 cup freshly chopped dill or or 1 1/2 tablespoons dried dill 3 tablespoons whole
grain mustard 1 1/2 tablespoons balsamic vinegar 1/3 cup olive oil cayenne pepper, to taste salt & pepper, to taste
Soaking
of millet, soya bean, maize, sorghum, and mung bean at 92 degrees F for 24 hours decreased the contents
of phytic acid by 4 — 51 percent.43 With these same
grains and beans, soaking at room temperature for 24 hours reduced phytic acid levels by 16 — 21 percent.44 However, soaking
of pounded maize for one hour at room temperature already led to a reduction
of phytic acid by 51 percent.45
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper
of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1
pound) uncooked short -
grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1
pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground
grains of paradise (I used ground black pepper)
1
pound of small brussels sprouts 2 tablespoons extra-virgin olive oil fine -
grain sea salt and freshly ground black pepper 1/4 cup grated cheese or chopped nuts - your choice!
Wheat and
grains have left me with a bloated tummy, but since switching to Paleo recently, I have lost some
of my «muffin top» (also a result
of 3 babies) and even lost 8
pounds in 2 weeks!
3Lay the flank steak on a large cutting board so that the
grain runs from side to side, cover with plastic wrap,
pound to 1/4 - inch thick, and spread the mixture evenly over the surface
of the steak, leaving an inch around all edges.
This consumer found two
grains in a two - cup random pour from a 5
pound bag
of lentils labeled «verified gluten free».
1 6 — 7 -
pound bone - in pork shoulder (Boston butt), preferably skinless 2 medium butternut squash (about 7
pounds total; pick ones that are about the same size) 2 cups apple cider or juice 3/4 cup low - sodium soy sauce or tamari 3/4 cup distilled white vinegar 2 heads
of garlic 6 scallions 3 cups short
grain white rice 1 16 - ounce jar kimchi 1 8 - ounce brick cream cheese 1 8 - ounce tub sour cream 6 Persian cucumbers, or 1 English cucumber 1 medium head
of Napa cabbage (about 2 1/2
pounds) 1 bunch cilantro 1 bunch dill 2 limes
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3
pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long
grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
Gluten Free Prairie Toasted Oat Flour 3
Pound (Pack
of 1), Certified Gluten Free, All Natural, Whole
Grain, Vegan, Low Glycemic, Heart Healthy, High in Protein and Fiber
Extract brewers then steep a small amount (usually about 1
pound)
of specialty
grains to provide specific malt flavors and color in the finished beer.
1/2 cup olive oil, divided 2
pounds yellow onion (about 3), sliced thinly 1 Tablespoon agave Salt and pepper to taste 2 teaspoons ground coriander 6 cups vegetable broth 2 Tablespoons red miso 1/3 cup whole wheat flour 2 Tablespoons mirin 10 pieces
of whole
grain bread Vegan margarine, to taste Cheese or vegan cheese for bread, if desired
Ingredients: 1 1/2 cups uncooked quinoa, rinsed and drained 1 3/4 cups low - sodium beef broth 2 tablespoons extra-virgin olive oil, divided 1
pound top round steak, very thinly sliced against the
grain Kosher salt Fresh ground pepper 1 1/2 bell peppers, diced (I used a mix
of red, yellow, and green peppers, but you do you.)
Using a sharp knife on a cutting board, slice a 1 -
pound package
of bacon in half across the
grain.