F.A.Q.
Q. Why do Vegans eat Fake Meat?
A. The word "MEAT" is rooted in the Old English term "mete" which meant "item of food" so it is not Vegans and Vegetarians who are using the word "meat" incorrectly, it is flesh traders and flesh farmers who have kidnapped the word for their own materialistic purpose. Fake meat is not fake is absolutely real and is very edible, nourishing food sourced from plant or laboratory-grown protein preferred by those who wish to live an ethical, compassionate and healthy lifestyle.
Q. Why is flesh now being called "protein"?
A. Because it subliminally suggests that eating flesh is the only way people can get protein which is a blatant untruth.
Q. Why do vegans call thick liquid from plants, nuts, grains and milk when we have been brought up to believe that "real milk" refers to a pale liquid produced from the mammary glands of animals to feed their young?
A. Plant milk has been consumed for centuries and has always been called "milk". Soy milk originated in China probably during the Han Dynasty (206 BC). The word milk is descriptive of the character difference between milk and juice as seen in Coconut milk and Coconut juice. The dairy industry is trying to stop the word milk from being applied to anything not produced by living animals because they are losing money from the growing consumer preference for cruelty-free foods.
Q. What about the calcium in animal milk? Surely a human needs it to keep their bones strong?
A. The calcium from animal milk leaches calcium from our bones, causing a calcium deficiency that exits our body via urine. A twelve-year health study by Harvard Nurses proved those who consumed dairy products broke more bones than those who didn't. This was a broad study based on 77,761 women aged between 34-59 years of age.
Q. Why doesn't the public know about this?
A. Through clever marketing, the dairy industry has convinced many of the public that only by consuming dairy they can acquire calcium.
Q. Why Vegan Cheese?
A. Most cheeses are made using a coagulant (setting agent) called rennet. Rennet traditionally comes from the stomach lining of a murdered calf, ewe, or kid (baby goat). Typically, plant-based rennet for cheese comes from cardoon thistle, artichokes, or nettles. The plants are soaked in water to extract a thickening enzyme. Many traditional Spanish and Portuguese cheeses are made from plant rennet.
“It takes 12 pounds of grain and 2,500 gallons of water to create a single pound of beef.” -Mayim Bialik