A dietitian's advice for preventing swine flu: vegan sausages
April 28, 2009
http://www.examiner.com/x-5670-Seattle-Vegan-Examiner~y2009m4d28-A-dietitians-advice-for-preventing-swine-flu-vegan-sausages?cid=exrss-Seattle-Vegan-Examiner
Many of my fellow dietitians have jumped into the swine flu discussion with assurances that it is safe to eat pork. Swine flu, they say, is not transmitted through ham, bacon and other meats from pigs.
But, of course, it’s the production of these foods that gave us swine flu in the first place. Huge demands for pork and other meats can be met only by efficient production on factory farms, where animals are kept in the type of cruel and unhealthy confinement that gives rise to disease. So while eating pork may not directly cause swine flu, the demand for pork does cause it.
Moving away from meat and other factory-farmed products like dairy and eggs is the only responsible and meaningful response to diseases like swine flu. And happily, there are some great foods on the market to help consumers do this.
A couple of my favorite vegan sausage products are made by two northwest companies. Seattle-based Field Roast makes some outstanding sausages from grains, vegetables and legumes. Their Smoked Apple Sage sausages (made with Yukon Gold potatoes, Granny Smith
apples and rubbed sage) are exceptional.
To read the full article: http://www.examiner.com/x-5670-Seattle-Vegan-Examiner~y2009m4d28-A-dietitians-advice-for-preventing-swine-flu-vegan-sausages?cid=exrss-Seattle-Vegan-Examiner
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