Sonja Bettel
Vleisch yog dab tsi?
Nqaij cov nqaij tsis yog rau cov neeg tsis noj nqaij los yog tsiaj vegans, hais txog cov kws tshawb fawb Dutch, tab sis rau cov neeg xav tias lawv ua tsis tau yam tsis muaj nqaij. Vim tias tus txiv neej yeej tuaj yeem nyob ntawm cov ntoo ib leeg. Vim tias ntau tus neeg uas yav dhau los tau noj cov nqaij nws qhov qab thiab kev ntxhib los mos, twb muaj tus naj npawb ntawm cov khoom siv tshuaj ntsuab, feem ntau hu ua "nqaij". Lawv tau ua los ntawm cov nplej txhauv gluten (seitan), taum pauv (taumu, taum pauv, tempeh), cov khoom noj uas yog fermented ascomycete Fusarium venenatum (Quorn), lwm yam nceb, hmuv txiv ntoo, lupines, txhuv, taum, taum pauv, pecans lossis algae.
Vleisch - kev xaiv ntawm lub neej yav tom ntej
seaweeduas yog noj hauv cov tebchaws Esxias sab hnub tuaj, tseem tau nthuav rau cov khoom noj khoom haus yav tom ntej. Txawm hais tias lawv muaj qhov tsawg ntawm cov khoom noj muaj txiaj ntsig, tab sis muaj ntau cov zaub mov thiab cov vitamins thiab tuaj yeem muab tau yooj yim los yog yug me nyuam. Txawm li cas los xij, thaum lawv loj hlob nyob rau hauv hiav txwv ntev ntev, lawv muaj cov iodine ntau dhau.
Pilze nws kuj tau cog lus vim tias lawv tsis tas yuav muaj av los cog thiab tuaj yeem noj cov khoom pov tseg xws li sud kas fes.
kab yog hu ua rov ua qhov khoom ntawm cov protein.
Peter Arras ntawm Lub koom haum AKT rau Mitweltethik kev tshaj tawm cov khoom noj uas siv cov cellulosic biofermenters (straw, reeds, thiab lwm yam), zoo li nws tau nyob hauv lub plab ruminant. Feem ntau, yam peb niaj hnub suav hais tias kev pov tseg yog qhov chaw txaus siab rau lub zog thiab khoom noj khoom haus yav tom ntej. Cores, qia, cov tais thiab feem ntsig txog kev tsim khoom feem ntau muaj cov khoom muaj txiaj ntsig zoo uas tuaj yeem siv ncaj qha yog tias raug kho kom zoo es tsis txhob siv cov tshuaj chiv lossis pov tseg.
Ib qho kuj yuav tsum tsis txhob hnov qab tias ntau yam zaub mov tsis tsim nyog pov tseg. Hauv European Union, qhov no yog qhov nruab nrab ntawm 179 kilograms ib xyoo rau ib tus neeg. 42 feem pua ntawm qhov no mus rau cov tsev neeg ntiag tug, 39 feem pua rau cov neeg tsim khoom khib nyiab, 14 rau gastronomy thiab tsib feem pua rau cov neeg muag khoom.
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