New Venture by Tyson Foods Turns Animal Fat Into Diesel Fuel

by   Team One Green Planet

Meat giant Tyson Foods has found yet another way to make money out of killing animals. They have tied up with fuel-maker Syntroleum and recently announced that their Dynamic Fuels joint venture was converting beef tallow and pork and chicken fat into diesel fuel. The joint venture has reportedly already been selling millions of gallons of animal-fat-based diesel to Norfolk Southern railroad to power freight trains.

The process of refining animal fat into fuel is done at a $170 million plant the companies opened last year in Geismar, La. It takes roughly 7 pounds of fat to make one gallon of fuel.

Around 10 billon animals are killed in the U.S. every year and slaughterhouses generate roughly 10 billion pounds of inedible animal fats every year, much of it which ends up in products like soap, crayons, cosmetics and shortening.

Tyson Foods and Syntroleum believe that the Geismar plant could eventually produce as much as 75 millions gallons of fuel using animal fats.


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Easy Vegan Pancake Recipe

Yes, it's true, you can make perfectly good pancakes without eggs or even milk! This vegan pancake recipe uses soy milk as a substitute and the result is perfect light and fluffy pancakes. You might also want to try this recipe for vegan blueberry pancakes or a sweet vegan pancake recipe with strawberries. If you're in the mood to try something different, here's a great recipe for vegan apple pecan pancakes. Enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 1 cup flour
• 1 tbsp sugar
• 2 tbsp baking powder
• 1/8 tsp salt
• 1 cup soy milk
• 2 tbsp vegetable oil

Preparation:

Combine the flour, sugar, baking powder and salt in a large bowl until well mixed.

Mix in the soy milk and oil and beat together until batter is smooth.

Drop 1/4 cup of batter at a time onto a hot oiled griddle, or well greased frying pan over medium high heat. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. Enjoy!

Nutrition Facts (from Calorie Count): One pancake provides approximately: Calories: 149, Calories from Fat: 50
Total Fat: 5.6g, 9% Saturated Fat: 1.0g, 5%
Cholesterol: 0mg, 0%
Sodium: 58mg, 2%
Total Carbohydrates: 22.2g, 7%
Dietary Fiber: 1.2g, 5%
Sugars: 2.4g
Protein: 3.7g
Vitamin A 0%, Vitamin C 0%, Calcium 22%, Iron 9%, based on a 2000 calorie diet


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Scientist Cooks Up a Meatless Product for Meat Lovers

VANCOUVER — Meat lovers may not need to wait for the price of $250,000 test-tube hamburgers to drop. A researcher says that he has created a vegetable-based product capable of winning over the taste buds and wallets of meat and dairy lovers.

Such success could singlehandedly help satiate the world’s growing appetite for meat — a desire that is expected to double meat consumption by 2050. The first such food capable of replicating the taste, texture and nutrition of animal products could very likely debut by the end of this year, said Patrick Brown, a molecular biologist at Stanford University.

"We have a class of products that totally rocks, and cannot be distinguished from the animal-based product it replaces, even by hardcore foodies," Brown said.

Brown began his work several years ago when he decided to focus the rest of his life upon solving the challenge of weaning the world off of animal farming. He described such animal farming as an "inefficient technology millennia old" that also represents "by far the biggest environmental catastrophe" during a press conference held at the annual meeting of the American Association for the Advancement of Science in Vancouver on Feb. 19

Less animal farming could reduce the risks of livestock diseases that spread to humans, slash the need for grazing land, and perhaps even help the world avoid food shortages by consuming crops directly rather than feeding them to animals.

"We can do more good by taking on the simple task of figuring out how to convert cheap, abundant sustainable plant materials into nutrient-dense, protein-rich foods that people deliberately choose to eat based on taste and value," Brown said, "[Rather] than by coming up with imagining sustainable, renewable energy sources or a car that can run for a thousand miles per gallon."

Other researchers have previously tried tackling the problem by growing animal meat inside the lab — a method based on medical stem cell tactics for growing replacement organs or human tissue. But the costs remain very high, said Mark Post, a physician on the board of Eindhoven University of Technology in the Netherlands.

Post's group hopes to grow several thousand bits of small, lab-grown meat and assemble them into a full hamburger. But the physician also praised Brown's approach of using vegetable-based material as perhaps the more cost-effective solution — assuming that it replicates the taste and texture of meat and dairy.

"I think we agree on if there is a vegetable-derived product that can take away the craving of a human being for meat, then that would be preferable," Post said. "If it can be done — and I want to believe in Pat's work — then that's going to be the way to go."

Neither Brown nor Post disclosed their funding sources when asked at the press conference, but Brown said that his funding was publicly available information. Another test-tube meat researcher, Nicholas Genovese at the University of Missouri in Columbia, mentioned getting queries for some of the world’s largest beef suppliers.

Perhaps the greatest challenge for Brown is winning over meat lovers who have not embraced today's meatless products aimed at vegetarians. But Brown sounded confident that he could do the biochemistry tinkering necessary to satisfy any hunger for meatloaf or sirloin steak.

"What you first need is a gateway drug for people to realize that all the things they love can be satisfied by plants," Brown said.

This story was provided by InnovationNewsDaily, a sister site to LiveScience. You can follow InnovationNewsDaily Senior Writer Jeremy Hsu on Twitter @ScienceHsu. Follow InnovationNewsDaily on Twitter @News_Innovation, or on Facebook


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Could Vegan Be the New Viagra?

By Nathan Runkle 

If you're swayed by the notion that part of being "macho" is ferociously devouring the flesh and fluids of animals, you may want to take a step back and reconsider. According to a new video by the makers of Forks Over Knives, the revolutionary documentary film empowering consumers to take control of their lives by changing the way they eat, consumption of meat, milk and eggs has a direct correlation to decreased libido. 


In this video, Dr. Caldwell Esselstyn, Dr. Terry Mason and Kathy Freston discuss how the animal food products at the cornerstone of a typical Western diet trigger cardiovascular diseases that lead to impotence and lower sex drive. Heart disease and high blood pressure not only reduce blood flow to the heart and brain, which can result in heart attacks and strokes, they decrease blood flow throughout the body, including to the penis and clitoris. Without blood flow to these areas, erection and arousal are stunted.

Dr. Mason explains, "If you have vascular disease anywhere, you have it everywhere ... Erectile dysfunction is actually the first clinical indicator of generalized cardiovascular disease." So enhance your sex life and prevent impotence by ditching that artery-clogging burger and switching to a compassionate vegan diet. 

Visit ChooseVeg.com for an array of mouthwatering, cruelty-free recipes and meal ideas.


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Compassionate Confections for Cruelty-Free Lovers

By Nathan Runkle

The season of love is upon us. Whether you're celebrating with the love of your life, or loving the single life, Valentine's Day is the best day of the year to relish compassionate chocolaty confections. We've put together a list of some of our favorite cruelty-free delights that are sure to get you in the mood for love!

Allison's Gourmet's Confection Boutique offers a wide variety of beautifully crafted artisan truffles, caramels, and chocolate assortments. The boutique's Vanilla-Kissed Strawberry Bark combines dark chocolate, tart strawberries, and hints of tropical vanilla, making it the perfect indulgence for lovers.

Obsessive Confection Disorder (OCD) boasts an array of sweets to get your blood flowing. OCD's Vegan Rosalias are bittersweet chocolate-dipped caramels with notes of rose petals and tangerine, sprinkled with 23-carat gold flakes. The "I Lubz You" sampler comes with an assortment of caramel covered treats, including the Hippy Dippy Crispy Treat, a sweet and savory delicacy made with vegan marshmallows, crisp brown rice, toasted coconut, and bittersweet chocolate.

Hail Merry's raw vegan Miracle Tarts come in Chocolate, Chocolate Mint, Chocolate Almond Butter, and Meyer Lemon. Raw enthusiasts can also luxuriate in Merry's medley of macaroons and spiced nuts.

Pair your chocolaty delights with a bottle of Frey Vineyard's vegan-friendly Petite Sirah, a full-bodied red wine with notes of spice, pepper, and chocolate. The organic vineyard's Late Harvest Zinfandel is a sweet dessert wine jammy enough to be a confection of its own.

For tips on where to go for romantic vegetarian dining, visit VegGuide.org


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Top 10 Vegan Super Bowl Recipes

The Big Game is coming up, and some of you out there might already be scrambling for recipe ideas. Pleasing everyone food-wise on game day is hard enough as it is, but when you’re aiming to cook vegan… well, it can be downright daunting. But don’t you worry your eco-minded head, because we have a list of ten vegan football-food recipes that will have you doing your own touchdown dance.

10. Vegetarian Mini Meatballs

Photo via TofuForTwo.net

Bite-size finger foods are key for any Super Bowl party, and these faux-meaty snacks fit the role perfectly. Slightly spicy, slightly sweet, and all vegan, these mini meatballs are full of flavor courtesy of garlic, chili sauce, and red currant jelly. You’ll need some mock meat, egg replacement, and vegan bread for this one, but the recipe is about as easy as it gets, and the results are fantastic.

9. Buffalo Tofu

Photo via vegan8korean.wordpress.com

Buffalo wings and football go together like… well, like buffalo wings and football. But put that deliciously spicy buffalo sauce on tofu and you will see them fly off the plate just as fast as regular wings! The idea is simple: just fry up some tofu until golden brown and crispy and then toss in buffalo sauce. Serve them up with carrots and celery, and if you’re feeling industrious you can even make your own vegan ranch dressing for dipping.

8. Chips and Guacamole

Photo via Foodnetwork.com

No tricks or surprises here, no faux meats or dairy replacements, just good ol’ chips and dip. Most of the time you can get vegan-friendly tortilla chips from the store, but if you’re worried about lard you can always make your own chips! Find some vegan tortillas of your choosing, then bake or fry them and season as you please. As far as guac goes, Alton Brown has a simple, straightforward recipe that also happens to be delicious. You can also peruse Food Network’s 50 Game Day Dips for more ideas, which includes many vegan options (and many very NOT vegan options, so be careful!).

7. Vegan Cupcakes

Photo via whisk-kid.blogspot.com

All those savory fried foods are great, but sweets are a must as well. And few vegan desserts work as well and taste as delicious as a batch of vegan cupcakes. This recipe gives you a choice of almond or chocolate cupcakes with vanilla or chocolate frosting (just add cocoa powder wherever you want it). For an added twist, you can try some vegan cream cheese frosting on top. Oh, and don’t forget the green/yellow/black food coloring!

6. Sweet Potato Fries

Photo via Flickr (Vagabond Shutterbug)

Forget popcorn. If you’re going to bring out a big bowl of snack food for everyone to dig into, make it something fried! Regular potatoes are fine of course, but sweet potato fries add an extra level of flavor (and a little more nutritional value, too). For a healthier batch, you can always bake them… but hey, it’s the Big Game. Indulge a little! As far as dips go, you can go with ketchup or you can let your imagination run wild: for instance, a vegan garlic aioligoes great with these fries.

5. Potato Angels (Deviled Egg Substitute)

Photo via VegWeb.com

Those ubiquitous staples of game day finger foods—deviled eggs—are not an option with eggs out of the running. But that doesn’t mean you can’t have a rich, silky, flavorful substitute! These “Potato Angels” use small potatoes and vegan mayonnaise to replicate (surprisingly faithfully!) the classic deviled egg. Plus, you won’t have to do all that hard-boiling and peeling!

4. Corn Puppies or Sweet Potato Hushpuppies

Photo via Flickr (Adactio)

At the risk of sounding obsessed, fried food is really the best thing ever, isn’t it? If you’re in agreement, then these Corn Puppies are for you. Using flour and cornmeal, this recipe takes the classic hushpuppy and adds tofu dogs for an extra twist. For a richer, non-cornmealy option, you can try these Sweet Potato Balls as well (just use egg substitute). Try adding corn into the mix for extra sweetness, and dip them in some vegan sour cream before taking a bite. These are so delicious, even non-vegans will be begging you for the recipe.

3. Vegan Nachos

Photo via VegWeb.com

With so many dairy and meat toppings, nachos can be a daunting idea for the vegan host. Luckily, VegWeb.com has an effective “melty cheese” recipe that makes this whole vegan nachos thing a heck of a lot easier. You’ll need a few strange ingredients (pimento, yeast flakes, and cashews all go into this cheese, oddly enough), but the soymilk-based melty cheese turns out great. Past that, just throw whatever toppings you want onto your nachos (don’t forget the guacamole you made, and the vegan sour cream!) and you’re ready for the Big Game.

2. Eco-Oreo Truffles

Photo via Flickr (Icrontic)

Yes, you read that right. Oreo Truffles. Listen, we’re not making healthy vegan foods here, we’re making delicious vegan junk food fit for football (and nothing says junk food like Oreos). You know that cream filling in Oreos? That’s just hydrogenated oil, so believe it or not, Oreos are actually vegan. But still, you will probably want to go with the organic “Newman-O’s” from Newman’s Own, which has a filling made from palm fruit oil that is not hydrogenated and does not have trans fats. The page lists both a vegetarian version (which includes cream cheese and white chocolate bark) and a vegan version (which uses vegan cream cheese and vegan dark chocolate instead), so you can make your pick depending on your diet. Either way, they make a perfect dessert. Just don’t eat the whole plate yourself.

1. Vegetable Samosas

Photo via Flickr (Kirti Poddar)

Samosas make a perfect little fried treat, packed with flavor and spices enveloped in a crunchy shell. Samosas often have meat in them (usually lamb), but they can be easily made with vegetables as well, and in a healthy vegan dough. You can choose to bake or fry these as you see fit (Fry them! Fry them!), but either way they make a great finger food. Vegans and non-vegans alike will love these, and you have the luxury of preparing them in advance, letting them sit, and then baking/frying them when the time is right.

So there you have it: 10 delicious vegan recipes to get you ready for the Super Bowl. For more assistance in putting together a vegan spread, be sure to check out PETA’s list of vegan snacks, which offers many vegan-friendly brand-name products that you can put out on the table, some of them quite surprising. Little Debbie Cake Donuts are vegan? Ritz crackers? How can anything that buttery not have butter in it?

Happy vegan cooking, everyone!


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Why Does Garlic Turn Blue and Is Blue Garlic Safe To Eat?

Studies prompted by the food industry as a result of increasingly occurring batches of accidentally colored garlic have begun to unlock the mystery of why garlic turns blue.These studies have found a number of complicated chemical processes responsible for garlic turning shades of blue, green, and even pink under certain conditions.

The colors occur when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic’s pungent smell. The reaction causes different multipyrrole molecules to form. Different types of multipyrrole molecules are responsible for the different pigments. The multipyrrole molecule most familiar to us is chlorophyll, produced by plants in the presence of light; however, chlorophyll is not produced by the cooking or pickling processes that turn garlic blue.

Variables Involved in Garlic Turning Blue Here are some of the factors that have an influence on garlic changing color:

• Age of the garlic - Some sources say that newly harvested, unaged garlic (meaning garlic with a high water content), is more prone to turning color; other sources say the opposite.
  
• Added presence of acid - It seems clear that the presence of acids such as lemon juice or vinegar can cause a color change, although not always.
  
• Temperature - Garlic that is pre-heated may or may not react with acid to change color.
  
• Color of garlic bulbs - Some garlic is pure white, some has tinges of purple or red; the colored garlic may be more prone to turning blue-green.
  
• There is at least one place in the world where garlic is deliberately turned into a jade-green color. For centuries the Chinese have produced Laba garlic, a jade-green pickled garlic which is an important food accompaniment to celebrating the harvest festival of Laba. If the Chinese can perfect this color change in garlic, why do we have only “accidents”?

If your garlic turned blue by surprise, you may have already researched this accident and found discussions about sulfur compounds in garlic reacting with copper present in water supplies, utensils, or copper-rich foods. There may be validity to this explanation, in which case the blue color indicates the presence of copper sulfate, not the presence of multipyrrole pigments.

Until more research is completed, here’s some helpful information to have when your garlic turns blue in your kitchen:

• Absent any sign of spoilage such as foul smell or mold, your blue garlic is safe to eat
  
• There are so many variables causing accidental garlic color change that it may be impossible for you to duplicate this surprising event in your home kitchen.
  
• No one as yet has discovered how to turn blue garlic back to white, although continuing to heat the turquoise garlic may dull it down to a pinkish-brown.
  
• When serving your dish that contains aquamarine bits of color, say nothing. Most folks, if they notice this color at all, will never ask, knowing that whatever you bring to the table is good to eat because you brought it. If someone does happen to ask why there are bright blue-green flecks of color in the dish, take them aside and tell them your secret and that you expect them to keep it: “The dish needed some color.”

Rest assured, that no matter how strange blue garlic looks, it hurts only your eyes, not your body.


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