F. Benedict and Wilbur Atwater, “A Respiration Calorimeter with Appliances for the Direct Determination of Oxygen”, 1902 was the topic of an earlier blog post that defined “caloric starvation”.
Cicely D. Williams, “A Disease of Childhood Associated with a Maize Diet”, Archives of Diseases in Childhood”, volume #8, year 1933, page 423 was also the topic of an earlier blog post that defined “protein starvation”.
Vegan Diets prevent both: “caloric” or “protein” starvation if a supplement is included.
Here I present: Amy Cramer & Lisa McComsey, “Seagan Eating: “The Lure of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet”, 2016 cookbook written for “Vegans” that add “Seafood” supplementation.
The cookbook contains in its Table of Content 20 chapters of Seafood supplemented Vegan recipes (Table of Contents is shown below).
Chapter #13 “Restaurant Survival Guide & Sushi Primer” seemed to me essential. Vegans are not at home with seafood and sushi is not easy.
Amy Cramer & Lisa McComsey, “Seagan Eating: “The Lure of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet”, 2016 was a vegan cookbook including seafood. This cookbook for Vegans mentally took me to India. India is a nation of vegans & vegetarians. Hindu’s consider “cow milk” scared; thus, India has “lacto-vegetarians”. Indians drink 181 pounds per year of milk; versus, Americans drinking of milk is 141 pounds per year.
India contains a growing number of Kentucky Fried Chicken franchises (over 500 restaurants, map below ). India uses “hen eggs” from chickens as supplement to “milk & vegetables” eating.
Amy Cramer & Lisa McComsey, “Seagan Eating: “The Lure of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet”, 2016 reminds us that creating recipes for all types dietary concerns is essential. Creative thinking is especially important to Vegans who are at risk to deficient “amino acids” when balancing “calories”. Jan Purser & Ajoy Joshi, “Indian Cooking: Simple & Delicious Meals in Minutes”, 2007 was the topic of an earlier blog post.
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