All about fruitarianism with a long-term fruitarian, Lena

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  • Lotus-Eaters Lotophagi

    Lotus Tree Fruits

    Lotus-eaters (lotophagi or lotophaguses, lotophages) were fruitarians, whose primary foods were fruits and flowers of a lotus tree. 

    Herodotus, in the 5th century BCE, was sure that the lotus-eaters still existed in his day, in coastal Libya:

    A promontory jutting out into the sea from the country of the Gindanes is inhabited by the lotus-eaters, who live entirely on the fruit of the lotus-tree. The lotus fruit is about the size of the lentisk berry and in sweetness resembles the date. The lotus-eaters even succeed in obtaining from it a sort of wine.

    Polybius identifies the land of the lotus-eaters as the island of Djerba (ancient Meninx), off the coast of Tunisia. Later this identification is supported by Strabo.

    According to Greek mythology, lotophagi lived on an island dominated by lotus plants, and its flowers of fruits were narcotic, causing the people to sleep in peaceful apathy.

  • Planting Trees with Tools Made of Guns 

    In Mexico, artist Pedro Reyes collected 1,527 guns for the project, Palas pro Pistolas, he had them melted down and transformed into 1,527 shovel heads. These new shovels were then distributed to art institutions and public schools, where people in the community are now using them to plant a minimum of 1,527 trees.

Isaac Asimov

Never let your sense of morals prevent you from doing what is right.

Food Energy

Food energy is chemical energy that animals derive from their food and molecular oxygen through the process of cellular respiration. Humans and other animals need a minimum intake of food energy to sustain their metabolism and to drive their muscles.

Organisms derive food energy from carbohydrates, fats and proteins as well as from organic acids, polyols, and ethanol present in the diet. Some diet components that provide little or no food energy, such as water, minerals, vitamins, cholesterol, and fiber, may still be necessary to health and survival for other reasons. 

Using the International System of Units, researchers measure energy in joules (J) or in its multiples; the kilojoule (kJ) is most often used for food-related quantities. An older metric system unit of energy, still widely used in food-related contexts, is the "food calorie" or kilocalorie (kcal or Cal), equal to 4.184 kilojoules. 

<>Fats and ethanol have the greatest amount of food energy per mass, 37 and 29 kJ/g (8.8 and 6.9 kcal/g), respectively. Proteins and most carbohydrates have about 17 kJ/g (4.1 kcal/g). 

Conventional food energy is based on heats of combustion in a bomb calorimeter and corrections that take into consideration the efficiency of digestion and absorption and the production of urine. 

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