Dude, what did you do to Sweetie Belle 😭😭

I am now a vegan. AMA.

@Draco_2k  
Yeah, you can eat anything…
 
I learned at camp that you can eat pine needles.. if you’re desperate and have patience… But they’re a good source of Vitamin C.

she’s a calf fury!!!!!

Meat/Salad is a false choice. You can comfortably survive on almost anything edible, but to stay perfectly healthy you’ll need to observe a healthy diet assembled from lots of various sources.
 
Human body is a complex system. For example, how much calcium you consume won’t matter a sinch if you have a vitamin D deficiency, and the way you acquire it is by standing in the sun; in this case it doesn’t matter whether you’re a vegetarian or not.

@Poptard  
A lot of the stuff vegans here in the northern hemisphere eat here for essential nutrients they don’t plan on getting from meat, have to be imported from elsewhere. Geography plays a bigger role even to this day on what many places consume. Traditionally being vegan in cold climates was next to impossible.

@SeraphimDawn  
Yeah, that’s something that always irked me. Organic and especially properly-vegan certified food literally costs much more to grow and to buy, so I don’t see it helping mankind much more when even the food is starting to exclude the impoverished.

@EyeGuy  
Omnivore diets are the most adaptable in the word. There are places in this world where humans live that are literally devoid of plant food. Like in the frozen regions in north Canada. Traditional Inuit cuisine contains almost exclusively meat and whatever they catch from the sea, particularly the seals. Traditional Mongolian and Kyrgyz cuisine is also rather short on plant matter. Most of their food come from animals. Traditional Japanese cuisine depended on seafood.
 
Vegans need to know that if it wasn’t for the benefits of modern civilization, they would not be able to sustain their diet anymore than those who consume beef on a regular basis. Even peasant in medieval who didn’t eat much meat had sources animal protein.

Here’s another thing that occurred to me.
 
Let’s say the “humans are naturally herbivores” argument is true. Well, guess what? Pandas are naturally carnivores. Being a type of bear, they have a carnivore digestive system. The only reason they eat bamboo is because there’s so much of it, and they’re too slow to catch regular prey.
 
So, if it’s unethical for humans to eat meat due to us being “naturally herbivores”, then it’s unethical for pandas to eat bamboo due to them being naturally carnivores.

@Keith Mowz  

Ketchup… catsup. Ketchup….. catsup.

@Cyborg_pony
 
@TheDeinonychus  
The term originated from Amoy Dialect as kê-chiap, it’s a fermented sauce made from the brine of pickled fish.
 
Funny enough. The Roman once widely enjoyed a kind of fermented fish sauce known as the garum, often called the “Roman Ketchup” by modern scholars. They used to sauce like Americans use tomato ketchup.

@SeraphimDawn  
That would not surprise me. The Chinese do like their dipping sauces.

@SeraphimDawn  
So they’re to blame.

@TheDeinonychus  
Ketchup was originally a type of Chinese fish sauce.

@TheDeinonychus
 
Good to know. Thanks!

Yaaay Im learning!

@Mildgyth  
That’s because ketchup is considered a ‘suspension’. Basically very fine particles of something solid suspended in a liquid. Though, with a lot of store-bought ketchups, they often add some sort of oil to it to make it smoother, and that is usually what separates from the solids first. With home-made ketchup, it’s often the water that separates from the solid portion of the tomatoes.

@TheDeinonychus
 
This “thin, watery layer” thing sometimes happens to my ketchup.

@BigMax  
For a long time, milk was easily contaminated with all sorts of nasty things. Historically, milk was rarely drunk on it’s own, rather it was cooked as an ingredient for something else like baked goods. The heat from the cooking would kill the majority of the contaminants. Modern pasteurization filters and heats milk to a temperature to kill off any pathogens that may have gotten into the milk, after which it is quickly cooled before being stored for sale.
 
Homogenization is done to keep milk form separating as it’s stored. This is why you have to use whole non-homogenized milk if you attempt to make butter or cheese at home. Both processes require separating out parts of the milk. Otherwise you’d find the carton of milk in your fridge would develop a thin, watery layer on the top.

@Draco_2k  
Ah, that’s a different thing than saying “you’re gonna catch death”.

@BigMax  
If you draw the golden tuberculosis ticket, possibly. More likely you’ll just pick up a stomach bug.
 
Point is, if you don’t know where it’s been, you need to disinfect it. That’s why they normally pasteurize it.

@Draco_2k  
I’m sorry, are you saying that you’re going to die by drinking raw milk?

@BarryFromMars  
It’s more a Russian roulette than a sure kill.