healthyfurs

Here's a chance to tap on a health profesional's shoulder from the Health and Wellness industry. You are invited to join in, check out the various healthy journals and most of all feel free to ask questions of the  healthyfurs moderator Orion

A brief introduction of orion. Orion has been in the furry fandom for almost 13 years now. With the 'claim to fame' that he has 300+ conbadges that is worn on a trench coat at cons, as well being the co-host for the Further Confusion Fursuit Masquerade. Orions profession is in the Health and Wellness industry, and he wants to share what information he has gathered to anyone who is wanting to better any aspect of their life. He's been seeing friends throughout the fandom having so many issues that can be easily remedied for almost no cost. He doesn't want to just help friends but to help any fur, who is willing to simply sit down, and read for a short while.

As another note, if you want advice of a personal nature, don't hesitate to send a PM to Orion or Heathyfurs and he will handle whatever question you have with the utmost privacy and complete seriousness.

About  healthyfurs A message from Orion

Hello Fur Affinity Culinary Cuisine Club! I am Orion, mod of HealthyFurs, a group dedicated to helping furs live a healthy life. HealthyFurs is not a fitness/musclehead group, but instead is interested in everyones health reguardless of fitness level.

Food should be the primary source of the fuel for your body to work. Unfortunately the case is often different with the choices we make as to what enters our mouths. Even with positive intent, our cuisine choices may be substancially less healthy for our bodies due to factors out of our control and information we do not possess.

A primary example will focus on a favorite of mine, beef. As a pretext to understanding the short and long term importance, please watch this journal on Omega-3 fatty acids http://www.furaffinity.net/journal/2769122/. Almost without exception, beef bought in the US and across most of the globe is 'grain fed'. Grain fed cattle grow fatter and more bulky in a shorter peroid of time. Transportation, storage, and dispensing of grain into feeding troughs is cost effective and able to happen on feeding lots before the cattle go to slaughter. These are all benefits to those selling beef, not those consuming it. A cattle's natural diet is grass, not grains. Where this affects health is in the content of essential fatty acids. Grass (or rather the bacteria on the grass) has a good portion of Omega-3, while grains are a source of almost pure omega-6. This translates into which fats you find in the meat, adding even more omega-6 into the diet with no omega-3 to counter-balance. A healthy food choice, made less healthy completely behind the scenes.
And since this is a cuisine club, here is my wife's favorite meal. For more information on why it is gluten free, and why it matters to most people reading this, please read here: http://www.furaffinity.net/journal/4336303/


Bonus: Gluten-Free Mongolian Beef from Healthyfurs

1/2 teaspoon ginger, powder or minced - I use powder for texture purposes
1 tablespoon garlic, finely chopped
1/2 cup Braggs liquid aminos (gluten free soy sauce)
3/4 cup dark brown sugar
coconut or olive oil, for frying (about 1 cup)
1 lb flank steak - cut in to thin strips (about 1/4 to 1/2 inch thick)
1/4 cup cornstarch (verify it has no wheat or wheat flour)
1 medium yellow onion
1/4 - 1/2 teaspoon red pepper flakes

1. Slice the flank steak against the grain into 1/4" thick bite-size slices.
2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
3. As the beef sits, heat up 1/2 cup of oil in large pan over medium heat - you will cook about 1/3 to 1/2 the meat at a time.
4. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don't need a thoroughly cook since the beef is going to go back on the heat later.
5. Stir the meat around a little so that it cooks evenly. Use a large slotted spoon to take the meat out and onto paper towels, then add more as needed until the last batch.
6. Put all the meat back into it to pan and add onions. Cook until onions are soft and meat is heated through.
7. Add sauce ingredients - ginger and garlic, cook until light brown, then add Braggs liquid aminos, brown sugar and red pepper flakes.
8. Cook until sauce thickens, which can take about 10 minutes, but keep watch and stir the contents to prevent burning.
9. Remove from heat and let sit for about 3 minutes to allow for further thickening
10. Serve and enjoy