Eat kangaroo to 'save the planet' {from cow farts} (BBC)

[eppur_se_muova]

Switching from beef to kangaroo burgers could significantly help to reduce greenhouse gas emissions, says an Australian scientist.

The methane gas produced by sheep and cows through belching and flatulence is more potent than carbon dioxide in the damage it can cause to the environment.

But kangaroos produce virtually no methane because their digestive systems are different.
***
He says they have a different set of micro-organisms in their guts to cows and sheep.
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Sheep and cattle account for 11% of Australia's carbon footprint and over the years, there have been various proposals to deal with the problem.
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more: http://news.bbc.co.uk/1/hi/uk/7551125.stm

[Lorien]

1. I prefer not to eat mammals at all

keeps my weight down, may cholesterol low, and makes my carbon footprint a little smaller. Plus, I prefer my animals as friends, not food.

[depakid]

2. Reducing the number of cattle in the world certainly be a net positive

for a LOT of reasons.

It is interesting that Ozzies don't eat much kangaroo- the meat isn't gamey like venison and in many areas they're overpopulated to the point of being destructive. Yet animals taken during the recent cull in Canberra were apparently ground up for pet food.

[eppur_se_muova]

3. Maybe they could sell it to Japan as dolphin meat?

:evilgrin:

[DCKit]

4. Call it an aphrodisiac AND an endangered species and the market will explode. n/t

[JohnWxy]

5. What I would like to know is who was running around checking that kangaroos don't fart!!

Those suckers bounce around pretty fast!

[depakid]

6. Sydney Morning Herald: Aussies not ready to eat emus, kangaroos

The conservative palates of Australians mean we're still reluctant consumers of the local flora and fauna - with research confirming we're unlikely to regularly put anything from the coat of arms in the supermarket trolley.

While Australian native foods are a popular novelty with tourists, locals are far less enthused about eating kangaroo, emu and crocodile, according to a University of Adelaide gastronomy graduate.

Food connoisseurs are hoping Australians become more adventurous after recent research revealed many native foods contain high levels of health promoting antioxidants.

Jessica Ramsden, who recently graduated with a Le Cordon Bleu masters of arts in gastronomy, said most Australians shied away from eating native foods because they tasted unfamiliar and were not stocked by the major supermarket chains.

"Nearly 80 per cent of people do their shopping in supermarkets," Ms Ramsden said.

"Although native flavours are starting to appear in chutneys, sauces and spice blends, you won't find crocodile meat in the cold cabinet or lemon myrtle on the spice rack, let alone fresh Warrigal greens or Kakadu plums alongside the salad mix and Packham pears.

"There's a difference between experiencing something unique (once) and putting it on the weekly shopping list."

Ms Ramsden said native foods were often difficult to use as they had delicate flavours which could be lost if not cooked correctly, or developed unpleasant flavours if used too much.

"Food preferences are also the result of habit," she said.

"Research shows that we gravitate to flavours that taste the most familiar.

"With such conservative palates, Australians are not going to embrace challenging new native flavours."

But Ms Ramsden said recent research revealed many native foods had high levels of antioxidants and it's hoped that an emerging interest in more adventurous eating might also change the menus of many Australians.

"In the future, saltbush lamb, lemon myrtle pasta and wattle seed ice-cream might become as Aussie as meat pies, lamingtons and vegemite."

http://news.smh.com.au/national/aussies-not-ready-to-eat-emus-kangaroos-20080811-3t9f.html

[eppur_se_muova]

7. Darn, now I'm hungry.

Some of those sounded pretty good.

[depakid]

8. The bush tucker I've had is excellent

The spices are unique, the fruits and nuts are tasty and the meats are lean and healthy. Emu oil is supposedly an effective arthritis rememdy.

http://www.australianbedandbreakfast.com.au/northern-territory-bandb/gallery/index.html

Bush tucker may join list of 'super foods'

In recent years, chefs and connoisseurs have made increasing use of Australian native foods and now there is scientific evidence to further encourage their use.

Although native fruits have been growing in this country for thousands of years, most Australians would struggle to name one.

But that could all be about to change, with new science showing Indigenous fruits could be among the healthiest foods on the planet.

According to a study by Food Science Australia, some native fruits have 'exceptional' levels of anti-oxidants that are needed by the body to fight disease.

Research into the health benefits of bush tucker is being led by Dr Isabel Konczak at Food Science Australia, which is a joint venture of the Victorian Government and the CSIRO.

Since emigrating from Poland eight years ago, Dr Konczak has become fascinated with Indigenous foods, and her work suggests there are at least a dozen Australian super fruits.

"They are packed with very healthy compounds, something which probably would help us to stay healthy and live longer," Dr Konczak said.

When it comes to measuring the health benefits of fruit, comparisons are usually made with the blueberry, which is known as a super fruit due to the high level of anti-oxidants which the body uses to fight disease.

Native Illawarra plums grow on pine trees in New South Wales and Queensland, and like blueberries, their sweet flavour can be used for a range of desserts.

"This plum is three times stronger in anti-oxidant activity than our sample of blueberry," Dr Konczak said.

More: http://www.abc.net.au/news/stories/2007/09/06/2025638.htm

[AlecBGreen]

9. beef is part of the solution

currently beef production in this country (and worldwide) is grain-based, a very inefficient and polluting way to raise cattle. Their digestive systems are designed to break down cellulose-rich grass, not corn & soybean meal.

So ... how is this a solution? Most soils contain from 1 to 10% (carbonaceous) organic matter, with most temperate soils ranging from 2 to 5%. Proper grazing techniques SEQUESTER carbon into the soil. By switching to a grass-based system of beef production we can increase yields AND sequester carbon.

A thought to ponder: ALL of the carbon released by humans in the last 150 years could cover the earth in a sheet the thickness of a cigarette paper. Sequestration by using best agricultural practices can and will increase food yields, decrease use of pesticides & herbicides AND sequester carbon. And it tastes better :)