Cancer

Further evidence of the unsuitability of the human intestinal tract for digestion of flesh is the relationship, established by numerous studies, between colon cancer and meat-eating. One reason for the incidence of cancer is the high-fat, low-fiber content of the meat-centered diet. This results in a slow transit time the colon, allowing toxic wastes to do their damage. States Dr. Sharon Fleming of the Department of Nutritional Sciences at the University of California at Berkeley, “ Dietary fiber appears to aid in reducing…colon and rectal cancer.” Moreover, while being digested, meat is known to generate steroid metabolites possessing carcinogenic (cancer-producing) properties.

As research continues, evidence linking meat-eating to other forms of cancer is building up at an alarming rate. The National Academy of Sciences reported in 1983 hat “ people may be able to prevent many common cancers by eating less fatty meats and more vegetables and grains.” And in his Notes on the Causation of Cancer, Rollo Russell writes, “ I have found of twenty-five nations eating flesh largely, nineteen had a high cancer rate and only one hade a low flesh, none had a high rate”
Some of the most shocking results in cancer research have come from exploration of the effects of nitrosamines. Nitrosamines are formed when secondary amines, prevalent in beer, wine, tea, and tobacco, for example, react with chemical preservatives in meat. The Food and Drug Administration has lableled nitrosamines “ one of the most formidable and versatile groups of carcinogens yet discovered, and their role… in the etiology of human cancer has caused growing apprehension among experts.” Dr. William Lijinsky of Oak Ridge National Laboratory conducted experiments in which nitrosamines were fed to test animals. Within six months he found malignant tumors in one hundred percent of the animals. “The cancers,” he said, “ are all over the place; in the brain, lungs, pancreas, stomach, liver, adrenals, and intestines. The animals are bloody mess.”

Tofu balls with salad
Preparation time: 20 minutes
Total cooking time: 10 minutes
Serve 4




Salad dressing
3 cloves garlic, chopped
½ cup (80 g) roasted unsalted peanuts.
2 tablespoons tamari
1/3 cup (80 ml) lime juice
2 tablespoons soft brown sugar

300 g hard tofu, roughly chopped fresh garlic chives
2 tablespoons sweet chilli sauce
2 fresh kaffir lime leaves, finely shredded
1 stem lemon grass, white part only, sliced oil, for deep-frying
50 g mixed lettuce leaves
1 small Lebanese cucumber, halved lengthways and sliced diagonally
1 small red onion, sliced
½ avocado, sliced

To make the salad dressing, place the garlic, peanuts, tamari, lime juice and brown sugar in a food processor or blender and process until smooth, adding 2-3 tablespoons of water to achieves the desired consistency. Transfer to a bowl.

Put the tofu, chives, sweet chilli sauce, kaffir lime leaves and lemon grass in a food processor and process until smooth. Transfer to bowl and form the mixture into 12 golf ball-sized balls.

Fill a wok or deep heavy-based saucepan one third full of oil and heat to 180C (350F), or until a cube of bread drpped into the oil browns in 15 seconds. Cook the tofu balls in batches for 2 minutes, or until browned. Remove, drain on paper towels and sprinkle with salt.

Put the lettuce, cucumber, onion and avocado on serving platter and arrange the tofu balls on top. Serve immediately with the dressing.

Nutrition per serve
Protein 15 g; Fat 30 g; Carbohydrate 15 g; Dietary Fibre 4.5 g; Cholesterol 0 mg; 1950 kJ (465 cal)

Physical Effects of Meat-Eating

Ample food grains can be produced through agricultural enterprises, and profuse milk, yogurt, and ghee can be arranged through cow protection. Abundant honey can be obtained if the forests are protected. Unfortunately, in modern civilization, men are busy killing the cows that are the source of yogurt, milk, ghee; they are cutting down all the trees that supply honey, and they are opening factories to manufacture nuts, bolts, automobiles, and wine instead of engaging in agriculture. How can the people be happy? They must suffer from all the misery of materialism. Their bodies become wrinkled and gradually deteriorate until they become almost like dwarves, and a bad odor emanates from their bodies because of unclean perspiration resulting from eating all kinds of nasty things.


Numb Hot Tofu
This highly aromatic, tongue tingling taste comes from the Sichuan peppercorn. It's good idea to always keep a jar of freshly ground Sichuan pepper on hand in the kitchen, as well as on the table, either by itself or blended with ground sea salt.

2 tablespoons oil
3 slice ginger, minced
2 cloves garlic, minced
125 ml (1/2 cup) water
3 1/2 cakes firm tofu (about 400g or 13 oz), cubed
160 g (1 cup) frozen mixed vegetables (peas, corn, carrots)
6 shiitake mushrooms, chopped
2 taespoons ground Sichuan pepper
1 teaspoon ground black pepper
1 teaspoon cornflour mixed with 1 tablespoon water
1 spring onion (scallion), minced
1 fresh red chilli, finely sliced
1 teaspoon sesame oil

Sauce
3 teaspoons sweet hoisin sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
2 teaspoon wine

In a bowl, stir together all the sauce ingredients and set aside
Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir-fry 10 seconds.
Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir-fry to mix flavours. Cover, lower heat to medium, and simmer for 7 to 8 minutes.
Add the Sichuan and black peppers, stir to blend, cover, then let smmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again.
Remove from heat, stir in the spring onion, chilli ans sesame oil, and serve.

Serves 4

Do Animal Have Souls?

Srila Prabhupada: Some people "We believe that animals have no soul." That is not correct. They believe animals have no soul because they want to eat the animals, but actually animals do have a soul.

Reporter: How do they know that the animal has a soul?

Srila Prabhupada: You can know, also. Here is the scientific proof…the animal is eating; you are eating; the animal is sleeping, you are sleeping; the animal is defending, you are defending; the animal having sex, you are having sex; the animal have children, you have children; they have a living place, you have a living place. If the animal’s body is cut, there is blood; if your body is cut , there is blood. So, all these similarities are there. Now, why do you deny this one similarity, the presence of the soul? That is not logical. You have studied logic? In logic there is something called analogy. Analogy means drawing a conclusion by finding many points of similarity. If there are so many points of similarity between human being and animals, why deny one similarity? That is not logic. That is not science.



Vegetable Quiche
1 cup cauliflower(cut in flowerets)
1/2 cup sliced carrots
3/4 cup sliced zucchini
3/4 cup water-packed artichoke hearts
12 ounces sour cream
1/2 cup Parmesan cheese
1 cup grated monterrey jack cheese
1 tablespoons cornstarch
3 teaspoons ghee
1/2 teaspoon hing(optional)
1 1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of turmeric
Crust:
1 1/2 cups whole wheat flour
1/2 cup melted butter
1/3 cup Parmesan cheese
3 tablespoons water

Blend together flour, cheese, and butter. Texture will resemble wet sand. Add water a little at a time. Pat mixture on bottom and along sides of 9-inch quiche pan. Bake at 400F for 8 minutes.

In frying skillet heat ghee and add hing. Add cauliflower and carrots, and stir untill they are evenly coated. Cover and cook for 10 minutes over medium heat, stirring occasionally. Add zucchini and cook 5 more minutes.

In large bowl combine sour cream, constarch, salt, pepper, and tumeric. Add Parmesan cheese and 1/2 cup monterrey jack cheese. Fold in vegetables and artichoke hearts. Pour into quiche pan and top with remaining monterrey jack cheese. Bake at 400F for 40 minutes or untill the edges of the quiche are dark and the center is slightly golden.

Allow the quiche to set about 30 minutes before cutting and serving.

An Ideal Diet

The purpose of food is to increase the duration of life, purify the mind, and aid bodily strength. This is its only purpose. In the past, great authorities selected those foods that best aid health and increase life's duration, such as milk products, sugar, rice, wheat, fruits, and vegetables.
Anmal fat is available in form of milk, which is the most wonderful of all foods. Milk, butter, cheese, and similsr products give animal fat in a form which rules out any need for the killing of innocent creatures....Protein is amply available through split peas, dal, whole wheat, ect.
The best food is the remnant of what is offered to the Supreme Personality of Godhead. In Bhagavad-gita the Supreme Lord says that He accepts preparations of vegetable, flour, and milk when offered with devotion. Of course, devotion and love are the chief things which the Supreme Personality of Godhead accepts.
Therefore to make food antiseptic, eatable, and palatable for all persons, one should offer food to the Supreme Personality of Godhead.

Kofta Ball in Tomato Sauce
Sauce:
3 pounds tomatoes(preferably Italian, plum type)
1/4 cup olive oil
2 tablespoons butter
1/2 teaspoon hing
1 medium carrot, cut in 8 pieces
2 teaspoons salt
2teaspoon sweet basil
1 teaspoon turbinado sugar
1/4 teaspoon black peper
2 bay leaves
1 pound spahetti

Heat oil and butter over medium heat. Add hing and fry for 30 seconds. Add carrot pieces and fry for 1 minute. Stir in the blended tomatoes and the remaining seasoning. Raise the heat and bring to boil, then reduce the heat and simmer for 1 hour. Remove carrot pieces and bay leaves.

Kofta
2 cups grated cauliflower
2 cubs grated cabbage
1 1/2 cups garbanzo bean flour
1/2 teaspoon hing
1 1/2 teaspoons salt
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon corriander powder
1/2 teaspoon turmeric
pinch of cayenne
ghee or oil for deep frying

Heat ghee in a wok or 2-quart saucepan. Combine all of the ingredients in a bowl. Roll in 24 balls, 1 inch in diameter. Place as many balls in the ghee as possible, leaving enough room for them to float comfortably. Fry over medium heat for 10 minutes, untill the kofta is a rich golden brown. Drain on colander.

Place the kofta in the tomato sauce 5 minutes before servicing. If after sitting the kofta soaks up most of sauce, add a little water to produce more liquid
Cook spaghetti as directed on box. Serve kofta and sauce over spaghetti.
Serve 4