I was reading the introduction of the new cookbook I received, and found a few things interesting enough to share. (from Mark Bittman‘s How to Cook Everything Vegetarian)

Flexitarians: Recently invented word that describes both vegetarians who aren’t that strict and meat-eaters who are striving for a more health-conscious, planet-friendly diet.

What flexitarians and vegetarians have in common is the willingness to base meals exclusively on vegetables.

A diet that is high in vegetables, fruits, whole grains, and legumes is a healtheir diet than one that isn’t. The evidence to support this hasn’t changed much over the years, except to become more compelling, as it will continue to do.

Sounds exactly like the main point of The China Study!

…raw, more-or-less unadulterated vegetables, fruits, grains, and beans are among the least profitable items restaurants and supermarkets can sell. The real money is made on so-called “value-added” products… A head of romaine lettuce might weigh a pound and cost two dollars. Chop it up and toss in some shredded cabbage and carrots, and you can sell a quarter pound for three or four dollars. Stick a piece of cooked chicken on top… eight dollars.

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