What I Ate in a Day | Vegan | Good Eatings

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Hello everyone,
In this video I am sharing what I ate this early summer day. The theme was hair health but in general I just shared a little bit about what kind of foods I try to get into my diet every day to make sure I stay healthy and focused on making yummy meals. I hope you like it!

Malin x

Camera Gear:
Blackmagic Pocket Cinema Camera 6k (BMPCC 6k)

Blackmagic Video Assist 12G HDR 7“

[katemarie]

I don’t know how you do it, your videos are so motivating and calming at the same time. Definitely trying out that date combo!

[miltonbates]

You're eating a nutritionally deficient diet. Only animal products contain significant, bioactive amounts of the active forms of vitamin A, K2, B12, D3, B6 (pyridoxal phosphate), B3 (niacin), DHA, heme-iron, carnosine, creatine, adenosine, leucine, taurine, tryptophan, hydroxyproline, hydroxylysine, glutamic acids, active riboflavin, sufficient amounts of zinc, calcium, selenium, magnesium, phosphorus, iodine, in bioavailable chelations, etc.

Plus, plant foods contain antinutrients in varying degree: Lectins, saponins, gluten, oxalates, solanine, tannins, isoflavones, phytates, furanocoumarins, nitriles, phytoecdysones (plant hormones and mimics that disrupt animal hormonal balance), endocrine disruptors, coumestans, sulphites, protease inhibitors, amylase inhibitors, trypsin inhibitors, glucosinolates (goitrogenic compounds), isothiocynates, indoles, chaconine, salicylates, polyphenols, biogenic/vasoactive amines, lignans, mycotoxins (molds/fungal growths found in nuts, seeds, legumes and grains including: alfatoxins, vomitoxins, fumonisin, ochratoxin, deoxynivalenol and zearalenone), trichothecenes, ergot alkaloids, benzoates, cyanogenic glycosides, photosensitizers, glutamate additives, and liver P450 enzyme disruptors.

There are hundreds of antinutrients that may be present in plant foods, to varying degree. These can lead to chronic illness and nutritional deficiencies and imbalances. If you want specifics, just research each antinutrient for yourself to see what chronic exposure to these compounds can do within the human body.

Here's one example of disease causes by plant foods, among hundreds: A common issue with grains, nuts, seeds and legumes grown for human consumption are the presence of mycotoxins. Examples of mycotoxins causing human and animal illness include aflatoxin, citrinin, fumunisins, ochratoxin A, patulin, trichothecenes, zearalenone and ergot alkaloids.

Mycotoxicosis is the term used for poisoning associated with exposures to mycotoxins. Mycotoxins have the potential for both acute and chronic health effects via ingestion, skin contact, inhalation, and entering the blood stream and lymphatic system. They inhibit protein synthesis, damage macrophage systems, inhibit particle clearance of the lung, and increase sensitivity to bacterial endotoxin.

The symptoms of mycotoxicosis depend on the type of mycotoxin; the concentration and length of exposure; as well as age, health, and sex of the exposed individual. The synergistic effects associated with several other factors such as genetics, diet, and interactions with other toxins have been poorly studied. Therefore, it is possible that vitamin deficiency, caloric deprivation, alcohol abuse, and infectious disease status can all have compounded effects with mycotoxins.

Other antinutrients include:
Lectins, saponins, gluten, oxalates, solanine, tannins, isoflavones, phytates, furanocoumarins, nitriles, phytoecdysones (plant hormones and mimics that disrupt animal hormonal balance), endocrine
Plants exist on a toxicity spectrum. All plants contain defensive phytochemical compounds to varying potency and effect. Plants defend primarily against insects and herbivorous animals so the most resourceful among them have, over billions of years, developed chemical defenses to ravage the digestive system of insects and herbivores that might attempt to use them (and/or their seeds) as food. This is why wild animals instinctively consume only certain plants that they have evolved to tolerate and gain nutrition from while shunning others. Humans have eaten plants in various forms since our evolutionary beginnings. As early primates, localized to equatorial/tropical climates, we were a frugivorous species, consuming vast amounts of fruits and small amounts of plant matter and insects. Overtime, in order to venture out of the canopied groves, our primitive ancestors turned more to increasing our hunting for calorically and nutritionally-dense fuel in the form of other primates and mammals to supplement our territorial expansion.

Our primitive ancestors digestive systems would slowly evolve over time to be specialized toward a more meat-heavy diet. You only need to examine our current digestive system in comparison to our closest living relatives to witness this. In humans, the small intestine is about 6 meters or 20 feet long and the large intestine is about 1.5 meters or 5 feet long. The gastrointestinal tracts of the Chimpanzee, Orangutan, and adult human and a human fetus were studied and compared by Stevens and Hume in 1995.

"The chimpanzee intestines showed a longer appendix,   a much lower number of loops in the small intestine, and the large intestine had increased haustrations, as compared to humans. It is agreed that reduction of the gut is a function of the higher-quality, easier to digest (i.e., less fibrous) diet of humans realtive to other apes, and that an evolutionary trend for gut reduction began when early members of the genus Homo began to incorporate a greater amount of animal tissues (marrow fat, brain matter, and muscle) about 2.5 million years ago.  Since gut tissue is metabolically expensive, the reduction of the gut may have allowed early members of our genus to devote greater metabolic energy to brain growth and maintenance, thus relaxing a constraint on the evolutionary increase in brain size ( an idea known as the "expensive tissue hypothesis": Aiello & Wheeler, 1995)."

It has also been suggested that cooking, which breaks down plants fiber (cellulose and lignin) and connective tissue in meat (collagen) allowed early humans to extract more nutrients from foodstuff with less digestive effort, thus also contributing to an evolutionary reduction in (shortening of) energetically expensive gut tissue.

Herbivores have specialized digestive systems equipped to process certain plant species that these animals have eaten since their evolutionary beginnings, always keeping up pace with the slow evolutionary changes and adapting to any defensive mutation the plant may develop over an evolutionary timeline. Ruminant digestive systems are one example of a highly-specialized fibrous plant matter digestive system.

Plant chemical compunds are divided into four major biochemical classes: alkaloids, glycosides, polyphenols, and terpenes. These compounds are sometimes referred to as "phtyochemicals", "antioxidants", "pro-oxidants" depending upon their effect within the human body) These compounds range from benign to extremely toxic to human beings. Certain plants and plant compounds are known to have specific medicinal effects, depending upon the amount consumed/active ingredient dosage. Most modern pharmaceutical medicines are derived from plants by way of isolating certain chemical compounds for their desired medicinal effect. But these phytochemical compounds never have a singular effect. There is always a dualistic nature to the bioactovity of phytochemicals.

For example, Phytic Acid has the strong ability to chelate multivalent metal ions, especially zinc, calcium, and iron. The binding can result in very insoluble salts that are poorly absorbed from the gastrointestinal tract, which results in poor bioavailability of these minerals. Alternatively, the ability of PA to chelate minerals has been reported to have some protective effects, such as decreasing iron-mediated colon cancer risk and lowering serum cholesterol and triglycerides in experimental animals. Phytic Acid has a proven medicinal effect, but also a proven antinutritional effect, from the standpoint of human consumption. This is just one of millions of phytochemical compounds present in varying degree within plant foods. It's the dose and the prolonged exposure that is the issue.

I will restate the facts: all plants have a defensive chemical systems that protect the integrity of the plant. All plants function within a toxicity SPECTRUM from the standpoint of human exposure (including the consumption/digestion of their phytochemical compounds and derivatives). Human tolerance to these compounds ranges from benign and safe for prolonged human consumption to extremely deadly/toxic/poisonous. Again, this is concerning plants in general.

Common plant foods contain varying concentrations of phytochemical compounds, depending upon the food in question and the way it is processed. These compounds can become toxic to humans in large doses or through prolonged exposure) and act as antinutrients within the body (which can block the absorption and bioavailability of certain minerals vital to human health) I listed the major antinutrients in my previous comment. Here are just a few studies on these compounds:

[hamish]

Eat some raw grass fed cow liver to fix that iron deficiency:)

[travv]

Consider eating some red meat or liver at least once a week to boost your iron.

[mryinthemirror]

I always enjoyed cooking, but somehow your videos inspired me to cook in a much more mindful way... I came to figure out how enjoyable are little moments of the process, the transformations in color and aroma, it all became therapeutic moments in my days. Thank you for the great work :)

[its_jinson]

Your videos are too professional to be on YouTube, each shot is so stunning and the food is so gorgeous!! Sending lots of love ❤️

[me-fbjx]

Being mentally ill and having an eating disorder your videos show me again and again how wonderful it is to love food and I am so thankful for your work❤

[sauce.unlocked]

To any vegans watching if you pause on her left hand her index finger clearly shows signs of deficiencies. She has white streaks on her finger nail. This is just a reminder that as many of you want to believe you get any nutrition from this, the fact is that it does the opposite. Please inform yourselves before you suffer as I did for 3 years.

[naturallyrachida]

Nectarines, plums, and peaches is my favorite summer fruit as well

[margarett_b]

I got SO SO excited after seeing you upload! I absolutely adore each and any of your videos- they put a HUGE smile on my face and put me in a great mood for the rest of the day!
I also appreciate a lot the well rounded introduction! You've mentioned everything that could have possibly needed clarification :D

[noemidengel]

6:50 Smashed Avocado and chickpea Toasts
11:40 Big salad with herby lentils
16:20 Rice salad with smoked Tofu

[teaganorton]

Your hair is beautiful! And you have such a warm presence, love your videos!

[Munahidfrommars]

such lovely recipes! Cannot wait to try😚😋your videos are at the epitome of perfection😍🌞

[snehaprabhu]

You have such a beautiful voice.. I love watching your videos Malin.. they're so calming and relaxing 😙

[margarett_b]

Dates stuffed with nut butter (usually cashew in my case)and topped with sth crunchy (nuts, granola, lyophilised fruit) are my ABSOLUTE dessert.
It is just the best kind of candy ever :D
Anyways, I enjoyed the video a whole lot and already cannot wait for the next one :D
Sending you LOTS of love and wishing you a great week ahead!

[Lewogs]

Just put some butter and cheese, eggs or ham on your toast and you're done.

[shegoesnorth]

Hey Malin, beautiful and informative video as always! I notice you commenting a lot on which foods are good sources of protein (which is of course important) but please don't forget to mention those amazing carbs you're eating that will give lots of energy straight away and keep your glycogen tanks full so you have staying power for the day 💪 😊 carbohydrates are super important for our bodies to function well and you have a really awesome healthy display here (fruits, whole wheat bread, grains etc.)! Many of us are still stuck in diet culture references of "cutting carbs" and low carb diets that leave us feeling lethargic and cranky and it would be awesome to see that change into a more positive mindset of eating the right kinds of carbs - I think you could really make a difference there cause you're a great example 😊

[fallensilent]

You put so much effort into these videos and it they are beautiful. I am not vegan but eat a lot of plants and love your unique food combinations. I am sorry there is so much negativity here from people who think it's okay to comment on your personal choice of diet and especially on your body.

[le]

Dear Malin, thank you for another wonderful video full of yummy, nourishing food.

[saralopo]

what a cute way to cut radish!
love your videos, they're so soothing