Summary of Diana Rodgers & Robb Wolf's Sacred Cow

Everest Media

Description

Please note: This is a companion version & not the original book.
Sample Book Insights:
#1 We recommend reading Sacred Cow from start to finish, but you can also use this list of questions to navigate the book.

Sujets

• Santé et bien-être
• Diététique
• diététique
• Général

Informations

• Publié par: Everest Media LLC
• Date de parution: 18 avril 2022
• Nombre de lectures: 0
• EAN13: 9781669386810
• Langue: English
• Poids de l'ouvrage: 1 Mo

Extrait

Insights on Diana Rodgers & Robb Wolf's Sacred Cow
Contents Insights from Chapter 1 Insights from Chapter 2 Insights from Chapter 3 Insights from Chapter 4 Insights from Chapter 5 Insights from Chapter 6
Insights from Chapter 1

#1

We recommend reading Sacred Cow from start to finish, but you can also use this list of questions to navigate the book.
Insights from Chapter 2

#1

The world is in the midst of the sixth mass extinction, and human health is also declining. The earth is being affected by environmental threats and human health threats at the same time.

#2

We are also being sold the idea that there is only one good way to eat, and that all other ways are bad. But is eating meat really as bad as smoking.

#3

The history of meat and how we view it today is deeply rooted in our culture’s disconnect from how food is produced and how animals are killed. Meat is highly valued as a source of nutrition, but it is also highly polarizing.

#4

The first agricultural revolution occurred about ten thousand years ago, and human societies gradually transitioned from hunting and gathering to farming. We began relying more heavily on crops, and meat became a food that only the wealthier classes could afford.

#5

The history of food is a history of humans trying to get the most out of their food. Refrigeration allows us to keep our food longer and transport it farther. And the invention of synthetic fertilizers has dramatically increased crop yields, though not without a price.

#6

The food industry is full of processed foods that are ultraprocessed, hyperpalatable, and nutrient-poor. These are the foods that make us overweight and unhealthy.

#7

There are many different terms used to describe the various methods of raising and treating animals, from the grass-fed beef to the CAFO system. We will explain each in more detail in the environmental section.

#8

The American government’s efforts to help its military and allies during World War II and the Cold War were extremely expensive. The government attempted to roll back subsidies for farmers after the war, but many remain in place to this day.

#9

The food industry had its eyes on the creation of a new genre of food, something that the public would love: low fat. This was all part of a government plan to subsidize corn and other commodities that are easily transformed into hyperpalatable, shelf-stable, high-profit-margin junk food.

#10

The idea that limiting or eliminating meat is the solution to our health problems is ignoring some basic truths about how the human body works and how nature functions. It makes sense to be irrigating vast fields of almonds in towns where drinking water has to arrive in plastic bottles.

#11

The world is running out of resources, and we need to reduce our reliance on synthetic chemical–based farming and get back in touch with natural cycles. We should strive for more biodiversity, not less.
Insights from Chapter 3

#1

Humans were never intended to eat meat, and we don’t have claws and fangs like carnivores do. But we do have flat grinding teeth like mammals that eat only plants.

#2

Humans have evolved an interesting mix of anatomical traits that make us able to eat both plants and animals. Our small intestines are longer than the average primate’s, and our colons are smaller, which means we are not as able to break down certain plant fibers.

#3

Humans have evolved to eat meat, and we should be eating enough of it to maintain our health. The idea that we weren’t meant to eat animals just doesn’t hold water, and humans have always eaten animal products.

#4

The idea that Americans are eating too much meat is based on the visual of a seventy-two-ounce T-bone steak on the American dinner plate every night. But in reality, Americans are eating less meat than ever before.

#5

The amount of meat Americans eat has actually declined since 1970, when adjusted for loss. We’ve increased our intake of caloric sweeteners, and our intake of grain products has gone up about 30 percent.

#6

The recommended daily allowance of protein is 0. 8 grams per kilogram of body weight. However, this is a minimum requirement, not the optimal amount to thrive. The average American man weighs 88. 6 kilograms, and the average American woman weighs 75. 6 kilograms.

#7

The acceptable macronutrient distribution range is defined as a range of intakes for a particular energy source that is associated with reduced risk of chronic diseases while providing adequate intakes of essential nutrients. The recommended range for protein is 10 to 35 percent of calories.

#8

The idea that eating too much protein is dangerous is false. It has been proven that high protein intake has no detrimental effect on health. The concerns that protein causes kidney disease and cancer are also false.

#9

If you don’t get enough protein through your diet, your body will start breaking down your muscles and other tissues to get it. This leads to muscle wasting and weakness, and can also cause weight gain.