Guess I was thinking normal circumstances but since it went sideways, most countries eat dogs and cats too.
Plant based protein push?
- Thread starter Grimm
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Wild dogs would be a big problem in some areas.
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I know we will be "Going on a bear hunt" if it really got down to it. With the black bears just up the hills from us I see no issue with making roast bear rump on Sundays for dinner.
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I've got some ground bear in the freezer. Cousin's son said it was elk, but I doubt it.
I'm not entirely clear what your question is but I'll try to answer. If I can't get game, secure meat or fish, and my stock of protein runs out, I'll fall back on carbs. I'll probably have lost significant weight by then so hopefully the blood sugar issue won't be as bad as it would be today. I'm diabetic so avoiding carbs is a great idea for me. Dying from complications of diabetes is preferable to dying from starvation.I have a recipe somewhere for stuffed camel. You stuff it with a lamb and certain number of chickens (or whatever bird) and a bunch of other stuff.
@Cabin Fever A) I don’t know you, mean no offense, have family who are vegetarian and love them dearly. B) what happens when you become diabetic?
And likewise to @Caribou what happens when game runs out?
There are no diseases that prevent the consumption of meat AND veggies which comprises a healthy diet. There are conditions/diseases that prevent the consumption of sugar, shell fish, and beans. There may be more but off the top of my head those are 3 biggies.
That said, I’ve never gathered all the ingredients to try that camel recipe.
If I had a camel, right about now it'd be begging me to roast it up.
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You're absolutely right; we don't have to transition to as semi-veg diet, but that's because most of us (at least here on the forum) already raise at least some of our meat. But the vast majority of Americans choose not to do so, because they either don't live in a rural area, haven't the faintest idea of how to butcher an animal, or simply can't be bothered to do so.
Right now it's not worth it for me to butcher animals; I can get my meat spending less time and money simply by going to someone else (farmer's market, supermarket, or a neighbor) and getting my critters wrapped in white paper and ready for the freezer. If that source of protein is no longer available for any reason, I will be faced with the choice of expending the extra effort to get meat -- or going without. I do have several advantages over most of the American public: (1) I know how to raise and butcher animals (at least chickens, rabbits and kids) because I've already done so; and (2) I have already been a vegetarian (including milk/eggs/cheese but not any kind of meat) for month-long periods and it seemed to have worked out fine.
What we do with our dietary choices are just that -- our choices. I just think having a bit more flexibility could pay off if things really really get bad in the future. Meanwhile, Dawn's soaking the lentils for the lentil-and-Italian sausage soup after work tomorrow!
This. Animals are a necessity. Doesn't have to be cattle. I notice that seafood has had little mention here. Ye olde "catfish pond" will become an invaluable resource if the S hits the F. There's all kinds of things to eat in the creeks, lakes, and rivers - fish, frogs, mussels, crustaceans, turtles - and if a person is resourceful these can even be farmed to some degree. I don't know about any of you, but I'm not too proud to eat trash fish like carp or bullheads, and if I'm going hungry I'll bust up a turtle in a heartbeat. (A local guy used to trap snapping turtles out of our pond and then put them in an enclosed pond to grow and breed for meat. Never tried it, but it's a low labor, high yield idea).
You can subsist on plant protein. But it's not as effective as animal protein. Animal protein has better bioavailability. Most of us need more protein than we're getting. Meat is the way to get it...
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I was a diabetic before I changed my diet. A whole food, plant-based lifestyle reversed my diabetes. I take no diabetes meds (I used to take two different meds for diabetes). My A1C results have been between 5.4 to 5,7 for the past two years.I have a recipe somewhere for stuffed camel. You stuff it with a lamb and certain number of chickens (or whatever bird) and a bunch of other stuff.
@Cabin Fever A) I don’t know you, mean no offense, have family who are vegetarian and love them dearly. B) what happens when you become diabetic?
And likewise to @Caribou what happens when game runs out?
There are no diseases that prevent the consumption of meat AND veggies which comprises a healthy diet. There are conditions/diseases that prevent the consumption of sugar, shell fish, and beans. There may be more but off the top of my head those are 3 biggies.
That said, I’ve never gathered all the ingredients to try that camel recipe.
Interesting. That's an unusual diet for a diabetic. But if it works, keep on keeping on...
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Based on the WFPB forums that I subscribe to, there are 1000s of people who have reversed their diabetes with a WFPB lifestyle. Many would be surprised to learn that consumption of animal fats can lead to diabetes.Interesting. That's an unusual diet for a diabetic. But if it works, keep on keeping on...
https://nutritionfacts.org/video/why-is-meat-a-risk-factor-for-diabetes/
https://nutritionfacts.org/video/plant-based-diets-recognized-by-diabetes-associations/
https://nutritionfacts.org/video/the-best-diet-for-diabetes/
https://nutritionfacts.org/video/meat-consumption-and-the-development-of-type-1-diabetes/
https://nutritionfacts.org/video/plant-based-diets-for-diabetes/
Not seeing it here. We did go for quite some time with a meat shortage after the C19 debacle, but it seems to have corrected itself. I loaded op on pork last week, I got 4 nice 3 to 4 lb pork roasts and 2 nice loins all for under 30 bucks. That's about 20 meals for us, not including the roast leftovers for sandwiches or something. This week we will load up on chicken as it will be on sale. Drumsticks and thighs .99 cent a pound and boneless skinless chicken breast for I think 1.29 a pound. 80/20 burger for 1.49 a pound. We should end up with 2 months worth of meat for around 50 bucks.
@Curmudgeon those are great prices for meat. I haven't seen $1.49 for 80/20 beef in years. It goes up and down between 3 and 5 dollars here, depending on the week.
Maybe it's different where everyone else is, but pork sirloins have been cheap here lately. I'm talking $2/lb or a little less. That's really good meat for that cost. I actually need to stock up again...
Maybe it's different where everyone else is, but pork sirloins have been cheap here lately. I'm talking $2/lb or a little less. That's really good meat for that cost. I actually need to stock up again...
Same here, most of the time around 3.49 a pound. We buy on sale which can be as often as twice a month.
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Drumsticks were .99 a pound last week and I cleaned out the store but it is not a normal meat for us. Beef and pork are almost out of our budget right now. Whole chickens are expensive too. I am stocking canned meats like tuna and chicken but recipes are limited as to what my family will eat with those.
Here $50 will get you 2-3 weeks of meat. Sad.
Where are you at, Grimm? That sounds ridiculous expensive for meat...
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Southern California between the Big Bear mountain foothills and the indian reservations/casinos. The town we are in has 4 grocery stores but they all have the same prices. You'd think a chicken/egg farming community would have great prices for chicken and eggs but nope. Just as expensive as out by my folks who live in Orange County.
Ok, that makes sense now. SoCal is ridiculous in the best of times. You can go to In'N'Out almost as cheap as you can cook for yourself out there...
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For a while we were getting In'N'Out once a week but the quality has gone down and the price goes up. Plus the lines got worse with all the shutdowns due to covid.
I do buy sales and try to add more when I see a good price but these prices are ridiculous!
I haven't been to an In'N'Out since spring of 2019, on the East side of the LA area in Ontario. I didn't notice any quality issues at that time. Hope that what you experienced is just a local problem. In'N'Out is one of the only things I look forward to when I have to work in California...
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LOL! Ontario is closer to us than L.A. which is where K works right now. Thank goodness he has a company gas card...!
I don't think the quality issue is a local thing since this INO just opened in the last year. We have tried others in the area but it all tastes the same.
I actually don't mind Ontario. I never have to go north of I-10 so I don't have to go to any bad places. I stay near the airport (another bonus - the airport is excellent) and from there I can work from the East edge of the LA area all the way to City of Industry. Anything west of City of Industry, I stay further west.
There's an In'N'Out just up the street from the hotel I stay at by the airport. The lines are stupid long in the evening but the burgers are fabulous...
Highlander cattle will graze and browse to feed themselves and do very well on what they find. Both genders support usable horns and are very protective of their young. They tend to bond to humans and are even trainable. They have no problems in childbirth and are proliferate breeders.
They can provide meat and milk with a cow producing about two gallons a day. They are cold hardy and have a long coat of hair from head to toe.
Goats are very sensitive to their diet. Chickens, especially the cold resistant breeds, like Chanteclers, are excellent egg and meat producers. I am looking for a good pig breed but leaning toward Tamworth hog. Given enough space they will do very well foraging for themselves and keep the ground loose so it can be replanted. They are prolific breeders and will raise two litters a year.
They can provide meat and milk with a cow producing about two gallons a day. They are cold hardy and have a long coat of hair from head to toe.
Goats are very sensitive to their diet. Chickens, especially the cold resistant breeds, like Chanteclers, are excellent egg and meat producers. I am looking for a good pig breed but leaning toward Tamworth hog. Given enough space they will do very well foraging for themselves and keep the ground loose so it can be replanted. They are prolific breeders and will raise two litters a year.
In my limited experience they tend to have digestive tract problems at the drop of a hat. A neighbor up at the cabin raised them and made cheese and soaps from the milk. Everyone called her the goat lady because she was so good at diagnosing and curing their problems.
I never raised any myself but a lot of folks on the ridge raised goats and lost more than a few to digestive illnesses. Even our goat lady lost a few. Maybe there are hardier breeds like cattle chickens and pigs but I would rather have bacon than goat meat. (not to mention chops, ham, roasts and steaks)
I never raised any myself but a lot of folks on the ridge raised goats and lost more than a few to digestive illnesses. Even our goat lady lost a few. Maybe there are hardier breeds like cattle chickens and pigs but I would rather have bacon than goat meat. (not to mention chops, ham, roasts and steaks)
Cows aren't immune to stuff like that either.@SheepDog my experience with goats is that they're impossible to kill unless they get moldy forage. But I've seen them eat everything from grass to weeds to trees to poison ivy to the vinyl top off a 1979 Thunderbird, without complications...Moldy forage can create problems real quick though.
You haven't lived until you have worked with cattle that are so stoned on ergot that they cannot stand up.
It is the equivalent of LSD for them, but taking thousands of 'hits' instead of just one.
Been there, sobered them up.
Ergot grows as a mold on wet rye. It is the base for LSD but nowhere near as potent. Mold can grow on any grain if it gets wet at the wrong time in the life cycle but rarely with ergot mold. Keep them out of the rye field and you diminish the chances. If you use buckwheat as a feedstock you almost completely eliminate the mold problem.
Sure, it is nowhere near as potent as LSD, but what do you do when all of the pastures are full of dallis-grass that is fat with ergot?
When they eat 20 pounds of it, they are beyond wasted for more than a day.
On topic: Since this thread is about plant-based protein, I wonder how long before the cannabis people figure out how to make sandwiches out of that stuff?
It's all natural, organic and plant-based!
The problems caused to goats by moldy hay, that I've seen, is a form of polio that necessitated euthanasia of the affected animals. The owner had no idea that they would become sick.
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My grandparents had a ranch and raised cattle, pigs and chickens. They also had a few horses. My grandmother's roast beef is something that still sticks in my mind along with brown gravy and mashed potatoes. I'm sure there were vegetables there, but I have no memory of them! When I was in college, I thought I would try to be a vegetarian. Nope, something was missing and I craved meat for almost a full year, when I realized that I loved meat, especially beef, and there was no reason for me to be a vegetarian, just because critical people around me were going that way.
Well...they already make cannabis brownies. Shouldn't be that much harder to bake it into bread. Or to somehow get it into peanut butter. I knew guys in college who made peanut butter and 'shroom sandwiches...Sure, it is nowhere near as potent as LSD, but what do you do when all of the pastures are full of dallis-grass that is fat with ergot?
When they eat 20 pounds of it, they are beyond wasted for more than a day.
On topic: Since this thread is about plant-based protein, I wonder how long before the cannabis people figure out how to make sandwiches out of that stuff?View attachment 52819
It's all natural, organic and plant-based!View attachment 52820
