Culinaria Respetuosa y Responsable

Revista SOY CHEF

En la emisión de Septiembre de 2012, se ha publicado un artículo de mi autoría en donde se explican los principales motivos para ser un chef vegano, dada la importancia de hablar del tema a detalle y lo extenso del mismo, la bibliografía por cuestiones de espacio de edición no pudo ser publicada.

A continuación, dejo las referencias del texto en orden alfabético para que aquellos que se toparon con este artículo puedan corroborar la veracidad de mis aseveraciones.

REFERENCIAS

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• Barnard, Neal D. et. al. (2006), A Low-Fat Vegan Diet Improves Glycemic Control and Cardiovascular Risk Factors in a Randomized Clinical Trial in Individuals with Type II Diabetes, Diabetes Care 29:1777–1783
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• Bernstein, Adam M., Treyzon, Leo y Zhaoping Li. (2007) Are High-Protein, Vegetable-Based Diets Safe for Kidney Function? A Review of the Literature. Journal of the American Dietetic Association, 107(10):1722
• De Biase (2007) Vegetarian Diet and Cholesterol and Triglycerides Levels Catholic University at São Paulo, São Paulo
•  Doerge y Sheehan. (2002) Goitrogenic and Estrogenic Activity of Soy Isoflavones. Health Perspect 110(suppl 3):349–353 (2002).
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• Mekonnen, Mesfin M. y Hoekstra, Arjen Y. (2012) A Global Assessment of the Water Footprint of Farm Animal Products. Journal de Ecosistemas DOI: 10.1007/s10021-011-9517-8
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• Renault,D. (2003) Value of virtual water in food: principles & virtues. Presentaciones de la junta de expertos llevada a cabo 12 - 13 de Deciembre de 2002, Delft, Holanda. Editor Arjen Hoekstra, UNESCO-IHE.
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• Sellmeyer, Deborah et. al. (2001) A high ratio of dietary animal to vegetable protein increases the rate of bone loss and the risk of fracture in postmenopausal women
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• United Nations Environment Program (UNEP) (2009)The Environmental Food Crisis: The Environment’s Role in Averting Future Food Crises.