All about fruitarianism with a long-term fruitarian, Lena
Lifestyle vlogs - videos and short films - by Lena, a vegan fruitarian European in California
Another walk and run along a destructed river and by a lake in Southern California: walking, jumping, running, accelerating, elements of ballet training, stretching, grand battement ([batmɑ̃], a movement in which both legs are kept straight and one leg is kicked outward from the body and in again). A few thoughts on freedom of mind, personal marketing on youtube, critique on building communities of loyal followers as a marketing strategy, "begging" for money and attention, cost of making videos.
Some thoughts during my morning walk / run: social networks and click-popularity, paying for reaching subscribers on facebook, escaping reality, fruits are not ideal food (there is no ideal food), plants matter regardless whether we can relate to them, alcohol and fast food, limited resources, we need to find ways to live together on this planet.
Another run; trees; talking about how eating juicy fruit only or adding seeds make me feel on the next days; confirmational bias, health related activities of a day: asanas and a few other exercises in the morning, then shower, and eating in the evening in two-three loads, consuming 1500 food calories; short fastings; energy for brain.
The second vlog where I point the lens at myself. Just talking. "I eat them" :)
Top 20 Tags
William of Ockham
Entities should not be multiplied unnecessarily.
Carbohydrates are the sugars, starches and fibers found in fruits, grains, vegetables and milk products, one of the basic food groups.
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are composed of carbon, hydrogen, and oxygen. Simple sugars are called monosaccharides and include glucose (or dextrose), fructose, and galactose. The table sugar most customarily used as food is sucrose - hydrolyses into fructose and glucose in the body. Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides.
Starch is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants as an energy store. It is the most common carbohydrate in human diets and is contained in large amounts in staple foods such as potatoes, wheat, maize (corn), rice. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol.
Fiber is consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, chitins, pectins, beta-glucans, and oligosaccharides, and are derived from plants. Dietary fibers are not digested by gastrointestinal enzymes. Soluble fiber dissolves in water, changes as it goes through the digestive tract, where it is fermented by bacteria, partially into physiologically active byproducts - healthful compounds. Insoluble fiber does not dissolve in water and stays intact as it moves through your digestive system, can be prebiotic and metabolically ferment in the large intestine. Dietary fibers can change absorption of other nutrients and chemicals. Some soluble plant fibers can modulate intestinal inflammation and are contrabiotic. Many types of so-called dietary fiber are not actually fibrous.