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i learned an incredible amount about this diet, about all aspects of the Muslim way of life

https://www.youtube.com/watch?v=2gZEzxm3NtA&feature=youtu.be

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What is the difference between Halal and dhabḥ (zabiha)?

Many people, Muslim and non-Muslim, do not understand the meaning of the terms halal and Zabiha, nor the difference between the two. Here, we will break down the word etimologically and bring some clarity to the issue inshallah.

"Halal" is a broad term which refers to "That which is lawful or permissible for a Muslim". With respect to foods and products, halal refers to that which is permissible to consume, utilize, or transact.

Zabiha, or dhabiḥa is the Arabic term which means "to slaughter".

Zabiha vs Halal does not mean that one is more authentic than the other. A proper dhabh is simply a proper dhabh. Therefore, it is incorrect for one to assume that Zabiha holds greater value of some sort.

A properly performed dhabh (slaughter) renders the animal permissible, or halal, to consume, whilst an improper dhabh renders it impermissible, or haram, to consume.

The proper method of slaughter is not only religiously compliant, it also ensures that the animal is managed in a humane way.

The Prophet Muhammad (PBUH) is reported to have said; "If you must slaughter, slaughter in the best possible manner, sharpen your knife every time before you slaughter but not in front of the animal to be slaughtered. Do not slaughter an animal in the presence of other animals, and feed and rest the animal before slaughter." When Prophet Muhammad was asked by his Companions whether kindness to animals would be rewarded in the life hereafter, he replied, "Yes, there is a meritorious reward for kindness to every living creature" -[Bukhari]

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What is the difference between Halal and dhabḥ (zabiha)? Many people, Muslim and non-Muslim, do not understand the meaning of the terms halal and Zabiha, nor the difference between the two. Here, we will break down the word etimologically and bring some clarity to the issue inshallah.

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Mighty presentation, great detail and learned a lot about the background to hallal. Its amazing the respect that is given to animals in how they are reared and killed. Well done.

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great learning about all the different kinds of vegetarianism and it not just black and white, very informative

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jam packed full of info, and it was great to find out the history of veganism goes that far back and its not just a fad that's all of a sudden become popular. Fair play for going and trying food seamus!

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was very interesting learning about cholesterol and that there is two different types. and learning about all the different factors that effect it, some of which I hadn't taken into consideration.

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If you are overweight, aim for 1-2 pounds weight loss per week.

Aim for 150 minutes of moderate-intensity exercise per week. This can be broken down into 30 minutes on 5 days per week, or bouts of 10 minutes accumulated over the day.

Choose wholegrain varieties of cereal, bread, rice and pasta.

Aim for 5 servings of fruit and vegetables per day.

Limit red meat to maximum three times per week. Red meat includes beef, lamb, pork, veal and venison and ham. 1 portion of red meat should be no bigger than the palm of your hand. Make sure the red meat is lean and well-trimmed of visible fat.

Replace red meat with chicken, turkey, fish, eggs or beans.

Choose fish twice per week, with at least one day being oily. Examples of oily fish include sardines, mackerel, trout, herring or salmon. These foods are high in omega 3 oils which are good for your heart.

Choose low-fat dairy products e.g. low-fat milk, low-fat yogurt, low-fat cheese. Remember low fat dairy has the same amount of calcium as full-fat dairy. Focus on getting your calcium from low-fat milk and yoghurts, as opposed to cheese.

Limit cheese to less than two matchstick box size of cheese (approx. 30g) per week.

Eat no more than 4-6 eggs per week.

Choose healthier cooking methods - bake, boil, poach or grill food rather than fry.

Choose heart healthy oils when cooking e.g. rapeseed oil and use sparingly.

Choose a low-fat polyunsaturated or monounsaturated spread and spread it thinly.

Limit foods and drinks high in fat, sugar or salt (crisps, biscuits, chocolate, soft drinks).

If you drink alcohol, drink in moderation by keeping within the recommended weekly limits, which are 17 units for men and 11 units for women. Excessive alcohol can increase a type of cholesterol called triglycerides. Alcohol intake should be spread out over the week, aiming for at least two alcohol-free days per week. One standard unit of alcohol is:

- One-half pint of beer, stout or lager

- A small glass of wine (100mls)

- One Irish pub measure of spirits

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Cholesterol: What is it and how can I manage it? | Croí

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If you are overweight, aim for 1-2 pounds weight loss per week. Aim for 150 minutes of moderate-intensity exercise per week. This can be broken down into 30 minutes on 5 days per week, or bouts of 10 minutes accumulated over the day. Choose wholegrain varieties of cereal, bread, rice and pasta.

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Seamus, great introduction to Donald Watson and Veganism. It really has become more than a lifestyle approach but a philosophy. You provided an excellent presentation of the benefits for adopting a vegan diet. You also noted vegan foods, and emphasised areas of potential deficiencies and how these could be rectified. You discussed the potential impact of adopting a vegan menu to a commercial kitchen and its viability. Finally, you identified a well balanced tasty three course menu, which included Teriyaki Glazed Cauliflower, Feuttucine Alfredo with Sauteed Oyster Mushrooms (vegan style) and my personal favourite-Fudgy Brownies with Vegan Ice-Cream! Excellent work!

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Thank you for your presentation today Fionn! You did a fine job of defining vegetarianism and the different types of vegetarian diets, from lacto-ovo vegetarians to pescatarians. You also outlined succinctly the reasons people choose to follow a vegetarian diet! I was very impressed by the vegetarian menu you prepared. The Burrata and Roast Vegetable Bruscetta sounded beautiful and you teamed it up with a delightful Vegetable Stew. Finally, you finished the meal off with a Selection of Dairy Free Ice-cream. I love the way you harmonised this menu from light-heavy-light & you incorporated a selection of different cooking methods.

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The 3 course Coeliac menu sounded delightful! I loved the way you modified traditional dishes to be gluten free!

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Do you think we are doing enough for customers with food allergens and intolerances?

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Good job Louise. You clearly defined Coeliac Disease. Highlighted the risks for a Coeliac, if they failed to adhere to a  gluten and/or wheat free diet. You identified sources of gluten rich foods that should be avoided by anyone following a gluten free diet. You indicated there are more available gluten free foods available to purchase now than there has been in the past. Finally, you discussed the implications of operating a gluten free menu in a commercial kitchen environment!

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You can have your cake and eat it (Well once it is in moderation!)

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You can have your cake and eat it (Well once it is in moderation!)

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In recent years, more people have been looking at the way they eat and the environmental impact and making choices to improve both their health and the way we treat the planet. While the number of vegetarians has been growing for many years, there has recently been an increase in people choosing to be vegan.

The Vegan Society states that in 2019, there were roughly 600,000 vegans in the UK, a rise from 150,000 in 2015. Regardless of the reasons behind a person's decision to become vegan, there is no doubt that restaurants need to start catering for the increased demand.

However, there are certain requirements needed that can cause issues for some restaurants. This has meant that while many businesses want to cater for vegans by adding items to their menu, the logistics have proved difficult to overcome.

Here are some of the ways that restaurants can look to move more towards adding vegan dishes to their menu, and what other dietary requirements can also be catered for.

Vegetarianism Versus Veganism

The number of people turning toward a vegetarian lifestyle has increased steadily for many years. Some choose to become vegetarian because they want a healthier lifestyle without meat, while others are also opposed to the confinement and slaughter of animals.

However, veganism is a stricter version of vegetarianism has been gaining more interest from people including celebrities and other high-profile people.

While you may have been preparing vegetarian options in your restaurant for a while, there are differences between the food you can prepare for vegetarians and those for vegans.

Vegetarians - There are various forms of vegetarians, though, in the main part, they do not eat any meat, fish, poultry, game or shellfish. They may also avoid some by-products of animal slaughter.

Other forms of vegetarianism may also exclude eggs, milk, or other animal products.

Vegans - Vegans have a more stringent diet when it comes to animal products, and this can be the reason some restaurants struggle to cater for a vegan diet. Vegans omit the same foods as vegetarians but also avoid any products that have come from animals. This includes gelatin, honey, carmine, pepsin, shellac, albumin, whey, casein and some forms of vitamin D3.

If you are running a restaurant that also serves meat or products coming from animals, then you need to ensure that all of the food preparations for vegan meals are kept separate to avoid contamination.

Existing Businesses

For those who are already running a restaurant and who cater to those who eat meat, there is a difficult choice to make. The vegan community is growing in the UK, and this means there is an opportunity for businesses to tap into this area of the market and provide much needed vegan dishes.

Some of the dilemmas that existing businesses face include:

Ensuring that all of the ingredients in their vegan meals are non-animal based.

Finding the space in the kitchen to accommodate a separate food preparation area.

Deciding if there is enough spare capacity in the kitchen to deal with the additional work.

Finding out if there is enough demand in their area to warrant the addition of vegan dishes.

There have been instances where restaurants have advertised as having a vegan menu, but in reality, have been cooking vegan and vegetarian foods alongside meat dishes on the same grill. This has caused some customers to be wary of such claims, so anything that can ensure your restaurant is vegan-friendly will undoubtedly help attract new customers.

New Businesses

In many ways, new businesses that are not yet completed have an advantage over existing restaurants. They will be conducting market research as part of the plan, so it won't be difficult or costly to factor in the demand for vegan dishes.

There is also the consideration of separate food areas for vegan food so that it doesn't become contaminated. Space can be easily set aside for this and incorporated into the kitchen area rather than added at a later date.

New businesses still need to consider a few options:

Is there a demand in the area for vegan dishes?

Should the restaurant be vegetarian and vegan only, or should it also serve meat dishes?

Will there be a significant additional cost to cater for a vegan menu? If so, can this cost be justified?

Are there any appliances that can make the separation of vegan foods easier?

Can Appliances Help?

There is now an increasing number of companies that are developing appliances that can help kitchens cater to those with different dietary needs. This doesn't simply include vegans, but also those with nut allergies, gluten intolerance and milk allergies.

Some of the equipment that can be helpful include:

Synergy Grill have developed stainless steel dividers for their Trilogy range of grills. This allows meat and meat-free products to be cooked at the same time. It also eliminates splashing to prevent contamination and allows the cooking to be more efficient. Synergy Grills also atomise the fat produced from the food which is then vapourised to prevent it from transferring any flavour from one food to the other.

Valentine Allergen Control Fryer is another appliance that helps kitchens to separate the food. It uses two tanks with separate filtration systems so that meat and non-meat foods or gluten based and gluten-free options can be cooked without cross-contamination.

As the vegan lifestyle choice gains traction, catering equipment brands are increasingly designing and creating innovative cooking solutions to help you cater for vegans and others who have dietary needs that require food to be prepared and cooked separately.

There is no doubt that veganism is fast becoming a way of life for many people and businesses understand that a good majority of their customer base may be looking for vegan dishes. It means that restaurants and other businesses that cater to the public will need to consider if they can make the necessary adjustments and create the essential kitchen separation required to provide food options to vegans, or if it is simply a trend that they are unable to accommodate.

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Is Vegan Separation Viable? | 247 Catering Supplies

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In recent years, more people have been looking at the way they eat and the environmental impact and making choices to improve both their health and the way we treat the planet. While the number of vegetarians has been growing for many years, there has recently been an increase in people choosing to be vegan.

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If you invite a dinner guest who's a vegan, you'll want to check your menu carefully to make sure it follows two basic rules. Foods from plants are OK, but foods from animals are off limits, including common ingredients like eggs, cheese, milk, and honey.

About 3% of Americans follow a vegan diet. Their reasons for eating this way vary. Some vegans do it to improve their health. A plant-based diet could lower the risk for certain diseases. Others stay away from meat because they don't want to harm animals or because they want to protect the environment.

If you've thought about trying a vegan diet, you might wonder if this way of eating is right for you. Although you can get some real benefits from going meatless, there are a few challenges, too.

What You Can Eat

On a vegan diet, you can eat foods made from plants, including:

Fruits and vegetables

Legumes such as peas, beans, and lentils

Nuts and seeds

Breads, rice, and pasta

Dairy alternatives such as soymilk, coconut milk, and almond milk

Vegetable oils

What You Can't Eat

Vegans can't eat any foods made from animals, including:

Beef, pork, lamb, and other red meat

Chicken, duck, and other poultry

Fish or shellfish such as crabs, clams, and mussels

Eggs

Cheese, butter

Milk, cream, ice cream, and other dairy products

Mayonnaise (because it includes egg yolks)

Honey

Health Benefits

Studies show that vegans have better heart health and lower odds of having certain diseases. Those who skip meat have less of a chance of becoming obese or getting heart disease, high cholesterol, and high blood pressure. Vegans are also less likely to get diabetes and some kinds of cancer, especially cancers of the GI tract and the breast, ovaries, and uterus in women.

Going vegan might even help you live longer, especially if you also cut down on your daily calories.

Better weight control may be one reason for all of these health benefits. Vegans have a lower body mass index (BMI) than people who eat animal-based products.

Good nutrition is another perk. Fruits, vegetables, whole grains, and nuts are staples of the vegan diet. These foods are rich in fiber, antioxidants, and compounds that help protect against diseases like diabetes and cancer.

Continued

Risks

A vegan diet is healthy overall, but avoiding animal protein can shortchange you on a few nutrients, like protein, calcium, omega-3 fatty acids, zinc, and vitamin B12. You need protein to power all the chemical reactions in your body. Calcium strengthens your bones and teeth. Omega-3 fatty acids keep your cells healthy and protect your heart by shielding against heart disease and stroke. These nutrients are especially important for children's growing bodies and for pregnant women.

You can find substitutes for most of these essential nutrients in plant-based foods like:

Protein: nuts, soy, beans, quinoa

Calcium: soy milk, fortified orange juice, tofu with calcium, broccoli, kale, almonds

Omega-3 fatty acids: flaxseeds, vegetable oils, plant-based supplements

Iron: tofu, soy nuts, spinach, peanut butter, fortified cereals

One nutrient that's impossible to get from plant sources alone is vitamin B12, which your body uses to make red blood cells and DNA. You'll only find B12 in animal products. If you go vegan, you may need a supplement to make up for what you don't get from your diet.

Keep in mind that a vegan diet is only as healthy as you make it. Products like "vegan" ice cream, cookies, and candy are tempting, but you don't want to overdo. If you eat high- fat and processed foods and supersize your portions, you'll gain weight and might end up with many of the same health problems you'd have on a meat-based diet.

How to Go Vegan

Does the idea of a vegan diet interest you, but you're not sure how to start? If you want, you could plunge right in and cut out all poultry, meat, eggs, and dairy at once. Or, take a more gradual approach and increase the amount of fruits and vegetables you eat at each meal.

If removing all animal products from your diet feels overwhelming, try a less strict approach. Some diets focus on plants, but still leave wiggle room for other types of foods:

Pescatarian: no meat and poultry, but you can still eat fish

Lacto-ovo vegetarian: plant-based diet, plus dairy and eggs

Flexitarian: plant-based diet that on occasion includes animal products.

Your doctor or a dietitian can help you choose the right foods as you start a vegan diet. It's very important to get help from an expert if you have a long-term condition or you're pregnant, to make sure you get the right mix of nutrients in your new eating plan.

Sources

SOURCES:

Ageing Research Reviews: "What are the roles of calorie restriction and diet quality in promoting healthy longevity?"

Cancer Epidemiology, Biomarkers & Prevention: "Vegetarian diets and the incidence of cancer in a low-risk population."

Gallup: "Snapshot: Few Americans Vegetarian or Vegan."

Harvard Medical School: "Is a Vegetarian or Vegan Diet for You?" "Omega-3 Fatty Acids: An Essential Contribution," "Protein," "What is a plant-based diet and why should you try it?"

National Health Service (UK): "The Vegan Diet."

NIH Office of Dietary Supplements: "Calcium," "Vitamin B12."

Nutrients: "Beyond meatless, the health effects of vegan diets: Findings from the Adventist cohorts."

National Kidney Foundation: "Plant-Based Diet or Vegetarian Diet -- What is the Difference?"

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If you invite a dinner guest who's a vegan, you'll want to check your menu carefully to make sure it follows two basic rules. Foods from plants are OK, but foods from animals are off limits, including common ingredients like eggs, cheese, milk, and honey. About 3% of Americans follow a vegan diet.

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it was interesting to learn about the vegan diet. i hadnt realised that it was around for so long. the growth in this sector is evident for all and it will be interesting to see how culinary world caters for this, ie will we see more and more restaurants that will only cater for vegans solely.  Taste and flavour are critical components to changing your diet.  I learned that food from shops, whilst in attractive packaging, don't match with great taste and flavour.  Home cooking will always win out, but to change a diet can be difficult when you may have spent decades being a meat eater etc. Cost is a factor too and plant based food needs to be more competitive in pricing. Finally, they say principles can be a dangerous thing. In researching this vegan diet, I noted the language and opinions being put forward by vegans could be coarse and very emotional and deeply rooted, which may turn people off in changing to their philosophy.

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Crikey, I didn't realise there was so many different strands to vegetarism, this must be a nightmare for chefs to cater for these groups, well done on presentation.

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great info on coelic diet, i heard so much about people who have this but didn't really fully understand what it meant. your presentation opened my eyes to it, loved your 3 course meal!

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wasnt really aware of the two types of cholesteral, very good clear presentation