‘Low Carbon Diet’ Poised To Overtake ‘Low Carb Diet’

If Al Gore had a diet, this would be it.

In a new book titled “The Global Warming Diet,” San Francisco chef Laura Stec and San Jose State University meteorology professor Eugene Cordero aver that one’s diet can indeed affect climate change. With the slew of recent global warming propaganda, Stec and Cordero are looking to capitalize on the trend of awareness by promoting what they call a “global cooling cuisine.” The diet includes many trends familiar to Bay Area folk, chiefly local ingredients, organic farming and even vegetarianism:

It’s that confounded carbon footprint that matters, not so much fat content or dreaded carbs, apparently. It takes 10 times more fossil fuel to produce a calorie of meat than a calorie of plant protein, Miss Stec said, a fact she gleaned from a 2006 U.N. Food and Agriculture Organization report.Flatulent cows and methane-producing manure piles contribute to 18 percent of all greenhouse gases, the report said, the equivalent of 33 million cars on the nation’s roadways. The authors also have figured out how much raw material goes into the making of a big, juicy hamburger: 11 pounds of grain and 2,500 gallons of water.Meanwhile, most ignore the fact that meals often are comprised of long-distance foods.”The average meal travels 1,500 miles to get to your dinner plate,” the authors write, tracing the routes of vegetables from Western fields to Midwestern food brokers to grocers.”All this moving about adds ‘food miles’ to dinner and greenhouse gases to the environment,” they said.

If Al Gore had a diet, this would be it.

In a new book titled “The Global Warming Diet,” San Francisco chef Laura Stec and San Jose State University meteorology professor Eugene Cordero aver that one’s diet can indeed affect climate change. With the slew of recent global warming propaganda, Stec and Cordero are looking to capitalize on the trend of awareness by promoting what they call a “global cooling cuisine.” The diet includes many trends familiar to Bay Area folk, chiefly local ingredients, organic farming and even vegetarianism:

‘Low Carbon Diet’ Poised To Overtake ‘Low Carb Diet’