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නිර්මාංශ ආහාරය වඩාත් ප්රායෝගිකයි
- Thread starter ela_eluwa120
- Start date
Who has more energy? the Elephant or the lazy tiger??
who knows...may be flying speghatti monster..
who knows...may be flying speghatti monster..
Wow! the only ELUWA I know who has a black-belt. see Zahina even eluva has more energy than a meat eating tiger
Chinthana Geethaal Vidaanage, lankaawe hondama bara isileemea shuuraya.., ona tharam gold medal dinala thiyanawa. Mea paara olympic games walata giyapu lankaawe ekama eka player.
HE IS A VEGETARIAN...
lankaawen olympic walata therunu ekama eka bara usulana player VEGETARIAN kenek nam, aye thawa monawada kiyanna thiyenne energy gàna.. Energy wàdiyenma yanne kilo ganan bara ussanna neweida...
Games walin wàdiyenma energy one game ekedi, lankaawe best player VEGETARIAN
Kenek!
Echcharai kathaawa!!
Daily Red Meat Raises Chances Of Dying Early
Eating red meat increases the chances of dying prematurely, according to the first large study to examine whether regularly eating meat increases mortality.
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.
More
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Eating red meat increases the chances of dying prematurely, according to the first large study to examine whether regularly eating meat increases mortality.
The study of more than 500,000 middle-aged and elderly Americans found that those who consumed about four ounces of red meat a day (the equivalent of about a small hamburger) were more than 30 percent more likely to die during the 10 years they were followed, mostly from heart disease and cancer. Sausage, cold cuts and other processed meats also increased the risk.
Previous research had found a link between red meat and an increased risk of heart disease and cancer, particularly colorectal cancer, but the new study is the first large examination of the relationship between eating meat and overall risk of death, and is by far the most detailed.
More
l
15 Reasons to Stop Eating Meat
By Royce Carlson
Health Reasons:
You can get a totally balanced diet without eating meat. All vegetables contain protein and too much protein consumption is unhealthy. Grains, legumes and soybeans contain plenty of protein. Vegetarian foods do not have to be boring. Spice it up! For example, veggies and rice with some Teriyaki sauce is delicious and as filling as any meat dish you can think of while being far more healthy for you and easier on animals and the environment. Why not give a vegetarian diet a try and give our environment a break. Your body will thank you and so will the Earth!
By Royce Carlson
Health Reasons:
- Lower risk of cancer. The Physicians Committee for Responsible Medicine has reported that vegetarians are less likely to get cancer by 25 to 50 percent.
- Lower risk of heart disease. Researchers Dr. Dean Ornish and Dr. Caldwell Esselstyn have a program that includes a vegetarian diet and is currently one of the few programs that has been proven to reverse heart disease. A vegetarian diet reduces cholesterol.
- Lower risk of osteoporosis. Studies have shown that too much protein in our diet causes loss of bone calcium. Meat eaters generally get far more protein than they need or can use.
- Lower risk of kidney and gallstones. The calcium leached from the bones by the body’s efforts to neutralize the acids produce by too much protein intake can end up forming kidney stones and gall stones.
- Factory farmed animals carry disease. According to the FDA poultry is the number one source of food-borne illness. Despite the heavy use of pesticides and antibiotics, up to 60% percent of chickens sold at the supermarket are infected with live salmonella bacteria. Approximately 30% of all pork products are contaminated with toxoplasmosis. We are increasingly at risk from highly contagious diseases like Mad Cow Disease and Foot and Mouth disease in sheep and cattle.
- Factory-farmed animals contain toxic chemicals. Meat contains accumulations of pesticides and other chemicals up to 14 times more concentrated than those in plant foods. Half of all antibiotics used in the U.S. are used in farm animals and 90% of those are not used to treat infections but are instead used as growth promoters. Environmental Reasons:
- Inefficient use of agriculture. 70% of U.S. grain production is used to feed farm animals. The grains and soybeans fed to animals to produce the amount of meat consumed by the average American in one year could feed seven people for the same period.
- Inefficient use of water. It takes 2640 gallons of water to produce one pound of edible beef. The water used to raise animals for food is more than half the water used in the United States.
- Inefficient use of energy.
Calories of fossil fuel needed to produce 1 calorie of protein in beef: 28.
Calories of fossil fuel needed to produce 1 calorie of protein in soybeans: 2. - Environmental Pollution. Raising animals for food is the biggest polluter of our water and topsoil. Factory farm animal waste pollutes the ground and groundwater horribly.
- Destruction of natural habitat. It takes more land to raise animals for food than it does to produce the equivalent nutritional value by raising edible plants. Rain forests are being destroyed to make room for huge cattle ranches. Coyotes and other animals are poisoned and shot by western cattle ranchers who consider federal land to be their land for grazing. Animal Rights Reasons:
- Animals on factory farms are over-crowded. They spend their brief lives in crowded and ammonia-filled conditions, many of them so cramped that they can't even turn around or spread a wing.
- Animals on factory farms are tortured. Within days of birth, for example, chickens have their beaks seared off with a hot blade. Animals are hung upside down and their throats are sliced open, often while they're fully conscious.
- Animals on factory farms are treated like machines. They are pumped up with drugs, fed their own waste and forced to grow or produce as fast as possible. They are subjected to 24-hour artificial lighting while being crammed into tiny cages one on top of the other to make it easier to harvest.
You can get a totally balanced diet without eating meat. All vegetables contain protein and too much protein consumption is unhealthy. Grains, legumes and soybeans contain plenty of protein. Vegetarian foods do not have to be boring. Spice it up! For example, veggies and rice with some Teriyaki sauce is delicious and as filling as any meat dish you can think of while being far more healthy for you and easier on animals and the environment. Why not give a vegetarian diet a try and give our environment a break. Your body will thank you and so will the Earth!
Marichcha sathekge mas kawata paw naha thamayi. Dan Marichcha minissunge mas athulu siyalu de api puchchanne. Paw sidhdha wenne naha thamayi. Eth ayi api marichcha manussayekge kotas ithaa ikmanin puchcha ho wala dama ho itha ikmanin ivath karanne? Eya vaha apavithra, thaba gatha nohaki thathvayata path viya haki nisa neda? Ithin sathekge malakunu vunath apavithra deyak bava pahadiliyi. Eva kamen prashna athi viya hakiyi
Mas kanna sathun maranna ona bava pahadiliyi. Ithin nokavoth sathun marana eka navaththanna vena bavath elesama pahadili viya yuthuyi. Visheshayen hamadama mas kadayata gos mas miladee ganna kekek innawa nam ekena venuwen dinapathama ahinsaka sathek bili vena bavath pahadiliyi. Ese novunath mas marannaa yapenne mas kana aya dena salli valin nisa me mas miladee ganeeman api vakra ayurin ohuge sathwa gaathanayata apa sambanda venavada yanna gana sitha baliya yuthu ve. Miladee ganne kavurun ho kana nisa, elesa nithara mas kana aya vakra ayurin sathva gaathanayata havul venavada?
A Short Historical Perspective on Vegetarian Diets
In the past, many viewed vegetarianism as strange and faddish but appropriately planned vegetarian diets are now recognized by many, including the American Dietetic Association, as being nutritionally adequate, and providing healthful benefits in the prevention and treatment of chronic diseases (1).
Choosing a nonvegetarian lifestyle has a significant health and medical cost. The total direct medical costs in the United States attributable to meat consumption were estimated to be $30-60 billion a year, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians (2).
Related
Tomatoes and Health
Top Ten Foods
Soy and Health
Health Benefits of Whole Grains
Health Benefits of Fruits
Health Benefits of Vegetables
A large body of scientific literature suggests that the consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products, along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality (1,3, 4). In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality (5).
Distinguishing Feature
A vegetarian diet is distinguished from an omnivorous diet by its content of dry beans and lentils. These take the place of meat and fish as the major source of protein. And there are so many different kinds of beans you can choose from - kidney, lima, pinto, cranberry, navy, Great Northern, garbanzo, soy beans, and black-eyed peas. These can be served with rice, added to soups, stews, and salads or a variety of casseroles, and made into different ethnic dishes.
Tofu, or soy bean curd, can be used in dips and spreads, or served with pasta or stir-fried vegetables. Soy protein contains isoflavones, such as genistein and daidzein, that act as phytoestrogens and inhibit tumor growth, lower blood cholesterol levels, decrease the risk of blood clots, and diminish bone loss. These benefits clearly translate into a lower risk of heart disease, stroke, cancer and osteoporosis (6).
Cancer Protection
A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish. These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic (11).
Over 200 studies have revealed that a regular consumption of fruits and vegetables provides significant protection against cancer at many sites. People who consume higher amounts of fruits and vegetables have about one-half the risk of cancer, especially the epithelial cancers (7). The risk of most cancers was 20-50% lower in those with a high versus a low consumption of whole grains (8).
About three dozen plant foods have been identified as possessing cancer-protective properties. These include cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower), umbelliferous vegetables and herbs (carrots, celery, cilantro, caraway, dill, parsley), other fruits and vegetables (citrus, tomatoes, cucumber, grapes, cantaloupe, berries), beans (soybeans), whole grains (brown rice, oats, whole wheat), flaxseed, many nuts, and various seasoning herbs (garlic, scallions, onions, chives, ginger, turmeric, rosemary, thyme, oregano, sage, and basil)(9).
These foods and herbs contain of host of cancer-protective phytochemicals such as carotenoids, flavonoids, isothiocyanates, isoflavones, ellagic acid, glucarates, curcurmins, liminoids, lignans, phenolic acids, phthalides, saponins, phytosterols, sulfide compounds, terpenoids, and tocotrienols. These beneficial compounds alter metabolic pathways and hormonal actions that are associated with the development of cancer, stimulate the immune system, and have antioxidant activity (10).
Heart Disease
Regular fruit and vegetable consumption reduces the risk of ischemic heart disease. A recent survey of 47,000 Italians found that persons in the highest tertile of vegetable consumption had a 21and 11% reduced risk of myocardial infarction and angina, respectively, compared with those in the lowest tertile of vegetable consumption (12).
A British study found that daily consumption of fresh fruit was associated with a 24 percent reduction in mortality from heart disease and a 32 percent reduction in death from cerebrovascular disease, compared with less frequent fruit consumption. Daily consumption of raw salad was associated with a 26 percent reduction in mortality from heart disease (13).
In another study, lifelong vegetarians had a 24 percent lower incidence and lifelong vegans (those who eat no eggs or dairy products) had a 57 percent lower incidence of coronary heart disease compared to meat eaters (14). Healthy volunteers who consumed a vegetarian diet (25% of calories as fat) that was rich in green, leafy vegetables and other low-calorie vegetables (tomatoes, cucumbers, carrots, bell peppers, celery, green beans, etc.), fruits, nuts, sweet corn and peas experienced after two weeks decreases of 25, 33, 20 and 21 percent in total cholesterol, LDL cholesterol, triglycerides, and total/HDL cholesterol ratio, respectively (15).
Various factors exist in fruits and vegetables that provide possible protection against cardiovascular disease. These factors include folic acid, dietary fiber, potassium, magnesium, carotenoids, phytosterols, flavonoids, and other polyphenolic antioxidants. Typically, vegetarian diets are also somewhat lower in saturated fat and cholesterol. Vegetarians typically have lower blood cholesterol levels. Plant diets rich in soluble fiber (such as found in dry beans, oats, carrots, squash, apples, and citrus) are useful for lowering serum cholesterol levels.
The many flavonoids in fruits, vegetables, nuts and whole grains, have extensive biological properties that reduce the risk of heart disease. Flavonoids are among the most potent antioxidants. They protect LDL cholesterol from oxidation; inhibit the formation of blood clots; and have hypolipidemic effects and anti-inflammatory action (16). European studies found that those who had the highest consumption of flavonoids had 60 percent less mortality from heart disease and 70 percent lower risk of stroke than the low flavonoid consumers (17,18).
The yellow-orange and red carotenoid pigments in fruits and vegetables are powerful antioxidants that can quench free radicals and protect against cholesterol oxidation. Persons with high levels of serum carotenoids have a reduced risk of heart disease. The recent EURAMIC study found that a high intake of lycopene (the red pigment in tomatoes, pink grapefruit, and watermelon) was associated in men with a 48 percent lower risk of a myocardial infarction compared with a low intake of lycopene (19). Cholesterol synthesis is suppressed and LDL receptor activity is augmented by the carotenoids beta-carotene and lycopene, similar to that seen with the drug fluvastatin (20).
In the past, many viewed vegetarianism as strange and faddish but appropriately planned vegetarian diets are now recognized by many, including the American Dietetic Association, as being nutritionally adequate, and providing healthful benefits in the prevention and treatment of chronic diseases (1).
Choosing a nonvegetarian lifestyle has a significant health and medical cost. The total direct medical costs in the United States attributable to meat consumption were estimated to be $30-60 billion a year, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians (2).
Related
Tomatoes and Health
Top Ten Foods
Soy and Health
Health Benefits of Whole Grains
Health Benefits of Fruits
Health Benefits of Vegetables
A large body of scientific literature suggests that the consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products, along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality (1,3, 4). In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality (5).
Distinguishing Feature
A vegetarian diet is distinguished from an omnivorous diet by its content of dry beans and lentils. These take the place of meat and fish as the major source of protein. And there are so many different kinds of beans you can choose from - kidney, lima, pinto, cranberry, navy, Great Northern, garbanzo, soy beans, and black-eyed peas. These can be served with rice, added to soups, stews, and salads or a variety of casseroles, and made into different ethnic dishes.
Tofu, or soy bean curd, can be used in dips and spreads, or served with pasta or stir-fried vegetables. Soy protein contains isoflavones, such as genistein and daidzein, that act as phytoestrogens and inhibit tumor growth, lower blood cholesterol levels, decrease the risk of blood clots, and diminish bone loss. These benefits clearly translate into a lower risk of heart disease, stroke, cancer and osteoporosis (6).
Cancer Protection
A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish. These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic (11).
Over 200 studies have revealed that a regular consumption of fruits and vegetables provides significant protection against cancer at many sites. People who consume higher amounts of fruits and vegetables have about one-half the risk of cancer, especially the epithelial cancers (7). The risk of most cancers was 20-50% lower in those with a high versus a low consumption of whole grains (8).
About three dozen plant foods have been identified as possessing cancer-protective properties. These include cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower), umbelliferous vegetables and herbs (carrots, celery, cilantro, caraway, dill, parsley), other fruits and vegetables (citrus, tomatoes, cucumber, grapes, cantaloupe, berries), beans (soybeans), whole grains (brown rice, oats, whole wheat), flaxseed, many nuts, and various seasoning herbs (garlic, scallions, onions, chives, ginger, turmeric, rosemary, thyme, oregano, sage, and basil)(9).
These foods and herbs contain of host of cancer-protective phytochemicals such as carotenoids, flavonoids, isothiocyanates, isoflavones, ellagic acid, glucarates, curcurmins, liminoids, lignans, phenolic acids, phthalides, saponins, phytosterols, sulfide compounds, terpenoids, and tocotrienols. These beneficial compounds alter metabolic pathways and hormonal actions that are associated with the development of cancer, stimulate the immune system, and have antioxidant activity (10).
Heart Disease
Regular fruit and vegetable consumption reduces the risk of ischemic heart disease. A recent survey of 47,000 Italians found that persons in the highest tertile of vegetable consumption had a 21and 11% reduced risk of myocardial infarction and angina, respectively, compared with those in the lowest tertile of vegetable consumption (12).
A British study found that daily consumption of fresh fruit was associated with a 24 percent reduction in mortality from heart disease and a 32 percent reduction in death from cerebrovascular disease, compared with less frequent fruit consumption. Daily consumption of raw salad was associated with a 26 percent reduction in mortality from heart disease (13).
In another study, lifelong vegetarians had a 24 percent lower incidence and lifelong vegans (those who eat no eggs or dairy products) had a 57 percent lower incidence of coronary heart disease compared to meat eaters (14). Healthy volunteers who consumed a vegetarian diet (25% of calories as fat) that was rich in green, leafy vegetables and other low-calorie vegetables (tomatoes, cucumbers, carrots, bell peppers, celery, green beans, etc.), fruits, nuts, sweet corn and peas experienced after two weeks decreases of 25, 33, 20 and 21 percent in total cholesterol, LDL cholesterol, triglycerides, and total/HDL cholesterol ratio, respectively (15).
Various factors exist in fruits and vegetables that provide possible protection against cardiovascular disease. These factors include folic acid, dietary fiber, potassium, magnesium, carotenoids, phytosterols, flavonoids, and other polyphenolic antioxidants. Typically, vegetarian diets are also somewhat lower in saturated fat and cholesterol. Vegetarians typically have lower blood cholesterol levels. Plant diets rich in soluble fiber (such as found in dry beans, oats, carrots, squash, apples, and citrus) are useful for lowering serum cholesterol levels.
The many flavonoids in fruits, vegetables, nuts and whole grains, have extensive biological properties that reduce the risk of heart disease. Flavonoids are among the most potent antioxidants. They protect LDL cholesterol from oxidation; inhibit the formation of blood clots; and have hypolipidemic effects and anti-inflammatory action (16). European studies found that those who had the highest consumption of flavonoids had 60 percent less mortality from heart disease and 70 percent lower risk of stroke than the low flavonoid consumers (17,18).
The yellow-orange and red carotenoid pigments in fruits and vegetables are powerful antioxidants that can quench free radicals and protect against cholesterol oxidation. Persons with high levels of serum carotenoids have a reduced risk of heart disease. The recent EURAMIC study found that a high intake of lycopene (the red pigment in tomatoes, pink grapefruit, and watermelon) was associated in men with a 48 percent lower risk of a myocardial infarction compared with a low intake of lycopene (19). Cholesterol synthesis is suppressed and LDL receptor activity is augmented by the carotenoids beta-carotene and lycopene, similar to that seen with the drug fluvastatin (20).
Colorectal cancer ! do you dare to take that risk??
Wow! the only ELUWA I know who has a black-belt. see Zahina even eluva has more energy than a meat eating tiger
එළුවා කියන්නෙ ඉතිං කොහොමත් ශාක භක්ෂක සතෙක්නෙ...
