Skip to comments.Approach meat-free diet gradually
Posted on 04/26/2011 7:33:08 PM PDT by Graybeard58
The health benefits of a plant-based diet have become the talk of the town recently, as celebrity news followed the vegan-to-vegetarian diets of Hollywood starlets like Natalie Portman, and vegetarian adaptations appeared for the first time on the newly updated Dietary Guidelines for Americans.
In part, the buzz is happening because of research that supports that consuming more fruits and vegetables and less meat can help reduce the risk of chronic disease and obesity.
A recent study financed by the National Institutes of Health and conducted by Dr. Neal Barnard, a clinical researcher and founder of the Physicians Committee for Responsible Medicine, found that a low-fat vegan diet was three times more effective at lowering high blood sugar than the American Diabetes Associations standard diet.
But for many people, just the thought of removing hamburgers, chicken sandwiches or fish fillets from the menu is enough to induce panic. And parting with eggs, dairy and any food that contains an animal product to go completely vegan seems like a hopeless amount of work.
But veggie veterans say incorporating plant-based eating habits and reducing meat and dairy consumption isnt much different from watching your intake of saturated fat or cutting back on carbs.
It doesnt require banishing favorite meals. It just takes a little time to think about them in a different way.
You dont have to go cold turkey, and you dont have to eat cardboard, said Scott Watson, who, along with his wife, Ceal, began following a vegetarian diet in 2001 and then a vegan diet in 2009.
Some tips for giving it a try, from those who have been there and ate that.
Ease into it. Establishing different eating habits whether its low fat or low meat, takes time. For long-term success, it shouldnt be viewed as an all-or-nothing change.
It can be a lifelong process, and I think thats OK, Anne Andrew said of her family of fours transition to a plant-based diet.
Although her two daughters have been vegetarian since they were little after the oldest saw a turkey at a farm festival and asked about its relationship to her turkey sandwiches, their mom was the first to go vegan, after attending the grand opening of a vegetarian cafe two years ago.
Her husband, Steve, decided to go vegan about two or three months later and their oldest daughter, Emily, who is 16, decided to follow suit about a year ago.
Make substitutes. One of the easiest ways to introduce yourself to vegetarian and vegan eating habits is to incorporate a meat substitute into one of your regular meals.
On the next visit to the grocery, browse the options in the organic refrigerated area, often near the produce, or in the freezer section, often near the boxed waffles and garlic bread.
Most products have a soy protein and wheat gluten base, and many deliver a realistic flavor and texture, including sausage links from MorningStar Farms and Naked Chikn Cutlets from Quorn.
Soy crumbles can replace ground beef and mix with vegetable broth, V8 juice and vegetables for a hearty soup, or with chili beans and stewed tomatoes for chili.
Tempeh, an Asian food made by fermenting soybeans, is a favorite of the Andrew family, for chicken salad or in a vegetable stir fry, with the tempeh marinated in a ginger sauce.
For ready-to-eat meals, Amys brand entrees are a favorite for the Watsons.
Branch out. Plenty of protein options beyond soy substitutes are available. Black bean burritos are fast and easy, and lentils work well in soups and salads. Mexican bulgur pilaf is one of the Watsons favorite at-home meals.
At vegetariantimes.com, you can search for recipes by ingredient.
For lunch, a couple slices of avocado or a thin layer of hummus can replace mayonnaise on a sandwich.
Taking dairy and eggs off the table is the final frontier in a plant-based diet.
But with the vegan butter, cheese and mayonnaise available today, Andrew said they have converted all their favorite recipes with ease.
We eat all the regular foods that everyone else eats, including all-American picnic dishes like potato salad and cole slaw, Andrew said.
For baking, she uses Ener-G, an egg replacement.
Both Watson and Andrew said discovering new meals has been equally satisfying.
One of the biggest advantages is that Ive discovered more flavors and more recipes, Watson said. People think this is more restrictive, but for me, its liberating because I put more thought into it.
Good for you. I’m quite happy that your are not abusing yourself.
My point is: If you’re trying to eat healthier, why eat fake sausage? Why not eat fresh or minimally processed food instead?
Here’s the list of ingredients for Morningstar Farms Veggie Sausage Links:
textured vegetable protein (wheat gluten, soy protein concentrate, water for hydration), egg whites, corn oil, contains two percent or less of salt, sodium caseinate, soy protein isolate, sugar, cellulose gum, modified potato starch, canola oil, spices, autolyzed yeast extract, hydrolyzed vegetable protein (soy, wheat, and corn), caramel color, guar gum, soy sauce (soybeans, salt, wheat), natural and artificial flavors from non-meat sources, gum arabic, onion powder, maltodextrin, vitamins and minerals (niacinamide, iron [ferrous sulfate], thiamin mononitrate [vitamin b1], pyridoxine hydrochloride [vitamin b6], riboflavin [vitamin b2], vitamin b12), disodium inosinate, disodium guanylate, sunflower oil, xanthan gum, sesame seed oil.
I’m not a vegetarian, but I like the Morningstar Farms Chik’n patties better than real breaded chicken patties that have who-knows-what kind of chicken scraps in them. I find that vegetarianism just doesn’t agree with me from a physiological basis. I have low blood sugar and can’t maintain a normal level without eating animal protein.
Humans simply cannot eat enough to be vegetarians and be healthy. Stupid, stupid, stupid, stupid, stupid......
Have these aholes looked at the price of veggies lately?
The oddest thing I ever saw was a bunch of vegans on DU admit that they loved meat and would eat meat grown in a petri dish in the lab.
Vegetables are what food eats.
I can appreciate the repulsion of “factory meat”.
So take up hunting.
As soon as they come out with a vegetarian steak that tastes EXACTLY like the real thing, I'll become a vegetarian. I'm not holding my breath though.
I’ve been a vegetarian for more than 40 years and raised two healthy children eating vegetarian food.
You are wrong in your assumption.
My diet consists of grains - mostly whole grains, a variety of legumes, vegetables, fruits, nuts and some seeds, and milk products. What I don’t eat - any meat products, no additives (colors, artificial flavors, preservatives).
I also know many vegetarians who have been so for decades or raised that way who are no less healthy and very likely more healthy than people who eat meat which is notoriously filled with chemicals, hormones, bacteria etc, and junk food. I dont’ proselytize and try to convert anyone, but I do speak up when people post misinformation.
The movement to forced vegetarianism seems intentional.
1. Limit cattle and other livestock by saying it either has to be fallow or farmland, but no ranching / grazing. Its for the animals.
2. Put corn in gas tanks and then demonize grain to livestock as starving people - 30 pounds of grain = 10 pounds of chicken or 3 pounds of beef, but feeds several people for a week. Your steak dinner starves a family this week.
3. The UN presentations on edible insects, because they have a lower carbon footprint per serving of protein, is right along these lines. Make traditional meats verboten and make the only animal alternatives unpalatable.
4. Make all of the meat products seem unethical. Fishing kills dolphins. Raising cattle and pigs in feed lots creates water pollution. Raising poultry gives us bird flu. Stop raising animals and we’re all safer somehow.
5. Require detailed tracking of all animals from birth to death, like Obamacare. Drive out the small independent producers and those who would eat what they raise. Only big agribusiness remains, and they set the price. Set the price high to get the profit, and you price many people out of animal protein.
Thanks - that was fascinating. I will keep an eye on my B12 intake.
How do you get wild hog meat? And is there a disease risk?
hydrolyzed vegetable protein = monosodium glutamate or MSG
Vegan diet is unnatural. No B 12. No culture or society has ever been vegan. Vegetarian with milk products, yes.
How is someone to go vegan if they are gluten intolerant? Or allergic to soy? The rise of food allergies would seem reason enough to say we can’t make veganism mandatory.
Well, thats uh...Really livin'...
Try combining vegetarian with a dialysis diet. Not a lot of foods are left when you try to do both. It can be done, thought.
Is that why Indians, often vegan, still give all their kids milk?
I’ve been a vegetarian most of my life. And a cook for years, not now. I cook everything from scratch. If you have any questions about anything, freepmail me or ask on the thread if you want. I know a fair amount about basic nutrition and I never, ever take any vitamins, minerals or “supplements”. I am an herbalist as well. I also drink milk and eat milk products in moderation. Vegan diet is unnatural and unhealthy. Many of them cheat, btw.
In the other part, it's because thanks to Barack Obama hamburger will soon be $14.50 per pound.
Spot on. Pernicious Anemia is nasty. Although you really don’t need to consume a lot of animal product to get enough B12, and really no meat. Milk products and eggs are totally adequate sources. Offal is the best source, but no thanks.
I never met an Indian vegan.
Ahem - those are the basic foodstuffs. Those and flesh aka meat. Take meat away, and that’s what’s left. The only other stuff people actually eat is chemicals like artificial color, flavor etc.
Other than the list I mentioned and flesh, there are no other foods, unless you count insects.
I don’t know what a dialysis diet is. I could look it up.
I think its the ethics of not eating something personified or glorified as cute. My eight year old was given a bunch of “hero” comics - kids saving animals. Let’s take the horse and the cow and the pig to the farm to live out their lives! Yeah, we’re heroes! I explained to my daughter the horse could be ridden for physical therapy, cows make milk, but what on earth is the pig good for?
She remarked that people were being mean to the animals.
And if they were in the wild, without people to take care of them and protect them, those animals would get ripped to shreds by wolves and coyotes and bears and other predators. Is living a healthy and protected life and then killed humanely better than a lion ripping apart the critter?
Fortunately, my budding vegetarian likes bacon, so we have a bridge to sanity.
A wise person would not approach a meat free diet at all!
Vegetarian Myths and Facts
Without question, many people have indeed improved or recovered from serious disease by following HIGH QUALITY, CAREFULLY CONSTRUCTED vegetarian diets. And without question, a well constructed vegetarian diet (especially one that contains at least some animal protein and fat) is far better than the Standard American Diet high in refined grain, sugars and poor quality fats.
But more often than not BOTH the choice to become a vegetarian - or vegan - AND just how a high quality vegetarian diet should be constructed are based on inaccurate, incomplete or conflicting information from a wide variety of mostly commercially-backed sources rather than from sound science or what is shown in the historical record.
In addition many people commit to less-than-healthy vegetarian diets for political or environmental reasons that are not firmly grounded in facts. The media is often complicit in what amounts to a disinformation campaign, if at times only by default.
For example, contributing to the idea that vegetarian diets are - in and of themselves - somehow inherently good for us were the early and widely reported successes of clients of the Pritikin Institute which during the 1970’s helped popularize the idea that low fat, high carb diets were actually key to certain health conditions, especially heart disease and weight management. However, as Ann Louise Gittleman (who was director of nutrition at the Pritikin Center) later revealed in her book Beyond Pritikin, many of these same clients later gained back at least as much weight as they had lost even while following the same low fat diets.
Even worse, and although heart problems often cleared up for Pritikin clients, many developed new health problems ranging from arthritis to chronic yeast infections to unwanted weight gain to PMS problems and more. Gittleman, along with countless other authors, went on to write numerous books which advocated a diet that included more animal protein and fat. Unfortunately, a substantial portion of this kind of information - along with substantial historical information on healthy diets - never made the mainstream and the diet wars continue today unabated.
Dr. Ron Schmid presents a good summary of his experience and findings with respect to the Prititkin program in his book Traditional Foods Are Your Best Medicine:
“For several years I worked in a large New York medical practice with individuals on the Pritkin diet for heart and circulatory problems. Larger amounts of high-quality animal foods, especially fish, shellfish, and liver, enabled people on the diet to follow the routine more consistently and yielded greater improvements than seen in individuals following the standard Pritikin regime. Because of his success, Pritikin wrote that his diet is ‘the world’s healthiest diet. . . ‘ and that ‘for centuries the hardiest, most long-lived peoples in the world have thrived on these foods’ . . . [Indeed it is true that] for centuries, the hardiest, most long-lived peoples in the world have indeed thrived on fresh vegetables and whole grains - among other foods. But the strongest of these cultures - in which cancer, heart disease, and other degenerative diseases were extremely rare - used substantial portions of the highest quality animal-source foods. . .Pritikin’s work is significant and important. . . But selective use of circumstantial evidence is misleading, and the program does not consider evidence from anthropology, human evolution, and recent medical research . . . Yet no reference is made to other traditional cultures eating large amounts of animal protein and enjoying similar resistance. . .That Pritikin’s program has been of benefit to many individuals is undeniable. But the same program helping initially may not maintain an individual’s health.” p87
Here are a few little-known facts:
The annual all-cause death rate of vegetarian men is SLIGHTLY MORE than that of non-vegetarian men (.93% vs .89%); the annual all-cause death rate of vegetarian women is SIGNIFICANTLY MORE than that of non-vegetarian women (.86% vs .54%) (Am J Clin Nutr 1982 36:873)
The International Atherosclerosis Project found that vegetarians had just as much atherosclerosis as meat eaters. (Lab Invest 1968 18:498)
The fatty acids found in artery clogs are mostly UNSATURATED (74%) of which 41% are POLYUNSATURATED [or the kind found in vegetable oils]. (Lancet 1994 344:1195)
Saturated fatty acids in the blood are not an appropriate marker of dietary fat intake but are rather a marker of carbohydrate intake. Mary Enig, PhD
“You do NOT need to eat large amounts of fruits and vegetables to get your daily supply of vitamins. While we do get some vitamins from fruits and vegetables, we can get most of them from animal foods. Even more importantly, there are many vitamins and cofactors that we ONLY get from animal foods. This means that if you dont eat any animal foods you will probably develop a deficiency in some vitamin. . . and except for chromium, animal foods supply more of each mineral. . .The truth is, vitamins and minerals are abundantly available in animal foods, and generally animal foods supply more of them per individual serving than does any single serving of a fruit, vegetable, or grain.” From Life Without Bread: How a Low Carbohydrate Diet Can Save Your Life by Christian B. Alan, PhD and Wolfgang Lutz, M.D.
“You do not have to eat carbohydrates to have them available for energy. Your body can make carbohydrates as needed, if the protein supply is adequate. Reducing your daily intake of carbs to 72 grams or less . . . will result in more energy at your disposal, as long as you eat plenty of fat and protein. [Further] many organs prefer fat for energy. . .We have all been led to believe that low-fat diets are heart-healthy. But did you know that your heart primarily uses fat for energy? Thats right. Carbs contributes very little to the energy necessary to keep your heart beating, and the preferred fat is saturated fat.” From Life Without Bread: How a Low Carbohydrate Diet Can Save Your Life by Christian B. Alan, PhD and Wolfgang Lutz, M.D., p 56
“Evidence that carbohydrates contributed to poor health can be found from fossils obtained both before and after Paleolithic times. During the last forty thousand years, skeletal remains have provided important clues. At the beginning of this preagricultural period, the anthropologist Lawrence Angel found that adult males averaged 5 feet 11 inches in height and adult females about 5 feet 6 inches. Twenty thousand years later, after agriculture and carbohydrate consumption were abundant, the males averaged 5 feet, six inches and the females averaged 5 feet. . . Tooth loss at death shows a similar trend. In 30,000 B.C. adults died with 2.2 teeth missing; in 6,500 B.C. they averaged 3.5 missing; during Roman times there were 6.6 teeth missing. These trends suggest that health was compromised by the introduction of large amounts of carbs into the diet, and that the negative effects were experienced from the beginning. . . “ From Life Without Bread: How a Low Carbohydrate Diet Can Save Your Life by Christian B. Alan, PhD and Wolfgang Lutz, M.D., p 190
“. . .The truth is, more people are dying of heart disease by eating a low-fat diet, with or without exercising . . .You can see initial good results with a low fat diet. When you exercise and eat a low-fat, high carbohydate diet, excess carbohydrates will be turned into cholesterol and fats that are then used by the body as energy. During this stage, your cholesterol profile will significantly improve. But a low-fat, high carbohydrate diet burns muscle mass, especially if you are exercising. This causes your metabolism to slow down, which in turn lowers your requirement for energy. Now any excess carbohydrates you eat will be converted into cholesterol and not used. Over time, your cholesterol will rise.” from The Schwarzbein Principle by Diane Scwarzbein, M.D. pp90-91
“Archeological studies have shown that Cro-Magnon man ate bear, lion, hyenas, wild horse, and the wooly rhinoceros. In America the Paleolithic Homo sapiens ate the wolf, beaver, and the American camel. . . In China, Peking Man was found to have lunched on camel, deer, elephant and ostrich. . . [In fact] there is no society in the world that is entirely vegetarian. The Hindus of India come closest. Dr. Leon Abrams [in a 1967 article in Natural History Magazine] reports on India, . . . the greater percentage of the population, who subsist almost entirely on vegetable foods, suffer from kwashiorkor, other forms of malnutrition, and have the shortest life span in the world. from The Milk of Human Kindness Is Not Pasteurized by Wm. Campbell Douglass, M.D. p 211
“The Director of theNational Museum in Iceland says that it is definitely established that during 600 years, 1200 to 1800 in Iceland, there were no dental cavities. The foods they ate were milk and milk products, mutton, beef and fish. They ate no carbohydrate. The only exception to this was a little moss soup in summer, but this was a rare fun food of little nutritional importance. . .Two Indian tribes reveal the same thing. The prehistoric Indians of California were Vegetarians, unlike most folks of that period, and they had tooth decay. In contrast, the Sioux Indians lived on buffalo meat and were devoid of cavities. The Pueblos worshipped the Corn God, but he was not grateful. They have the most wretched teeth of all the American Indian tribes... They lived on corn, squash and beans. The Laplanders, who ate mostly reindeer meat during the 18th century, rarely had cavities. Modern Laplanders have a decay rate of 85% of their teeth.” from The Milk of Human Kindness Is Not Pasteurized by Wm. Campbell Douglass, M.D. p 215
As we have said many times on other pages, the Weston A. Price Foundation provides some of the best, most well-documented food and nutrition information that we have found on the web. This foundation submitted written testimony on several occasions to the USDA “Guidelines Advisory Committee”, and had the opportunity to speak before the Committee in public hearings. For full text click here. We include a few pertinent comments below (together with our own modifications in brackets).
The scientific evidence, honestly evaluated, does not support the assertion that “artery-clogging” saturated fats cause heart disease
Animal fats [unlike vegetable fats] are stable, do not easily develop free radicals, and contain nutrients that are vital for good health
Children in particular, require high levels of quality animal fats to achieve optimal physical and neurological development
Cholesterol is not the cause of heart disease, but rather a potent antioxidant weapon against free radicals in the blood, and a repair substance that helps heal arterial damage. . .
Babies and children need cholesterol-rich foods throughout their growing years to ensure proper development of the brain and nervous system
The more carbohydrate that is eaten, the more fat the liver and adipose tissues make from any excess carbohydrate
Just as animal fats are our only sources of natural vitamins A and D and other body building factors, so also animal protein is our only source of complete protein
The two best sources of protein in the vegetable kingdom are legumes and cereal grains, but all plant foods are low in the amino acids tryptophan, cystine, and threonine. Legumes, such as beans, peanuts and cashews are high in the amino acid lysine but low in methionine. Cereal grain have the opposite profile
Scientific evidence, honestly evaluated, argues against relying too heavily in grains and legumes as sources of protein or for severely reducing animal products in the diet
Inadequate protein intake leads to loss of myocardial muscle and may therefore contribute to coronary artery disease
Animal protein foods - fish, meat, eggs and milk - always come with fat and this is how we should eat them. Animal fat supplies vitamins A and D needed for assimilation of protein. . .
(Maybe now our Top 14 Foods page makes more sense?)
Of course, many people commit to vegetarian style diets not so much on health principles as the notion that vegetarianism will help conserve energy resources, reduce the need for chemicals, end cruelty to animals, and increase world food supplies. Internationally respected organic farming expert Mark Purdy helps dispell some of these myths in an article posted at the Weston A. Price website.
Here is an excerpt:
Whilst [these things] are true in consideration of the intensive, grain fed livestock units, the traditional mixed farming unit raises livestock for meat and milk off extensively managed, low input grassland systems; and each acre of well-managed grassland can produce four harvests a season of high protein forage utilising its all-inclusive clover plants as a green manure for fixing free atmospheric nitrogen into the soil. Whereas, an arable cropping system will only yield one or two crops per season, and will remain largely reliant on the inputs of artificial fertiliser for its nitrogen source; one ton of which requires ten tons of crude oil in manufacturing process. [This is important because 40% of all grain is fed to commercial livestock. . . Furthermore] Well mananged grassland is rarely sprayed with pesticide/fungicide/herbicide, not even on the most chemically oriented of farms. Yet virtually all vegetable and arable systems receive an average of ten chemical sprayings annually; through from the initial seed stage to the final storage of the produce. Vegetables are so heavily sprayed that the more perceptive elements of the medical establishment have actually linked the victims of a mystery, novel neurological syndrome . . . to the fact that they are all vegetarians in common. One team led by Dr. David Ratner . . . bloodtested several isolated cases of those suffering from this syndrome, and found that various organo-phosphate pesticide residues intensivley present in their vegetarian diet were responsible. Once the victims were convinced that they should return to a diet including meat and milk products, their symptoms and abnormal blood enzyme levels normalised rapidly.. . .”
Mark Purdy has also done extensive research into the possible causes of Mad Cow disease, and has linked it to the use of chemicals to which commercial livestock are subjected, together with an excess of certain minerals contained in “scientific” feeds and the use of organophosphates and other chemicals on livestock. He points to his own organic, pasture-fed herd in England as evidence that healthy, humanely treated animals do not succomb to Mad Cow. (However, tainted meat may not be the only source of the human form of Mad Cow, as there have been little-publicized reports of long time vegetarians contracting the human form of Mad Cow.)
In terms of food production, it is true that the industrialized countries dependent on mammoth agribusiness farming have been experiencing very troublesome declines in yields at least since 1980 while increasing numbers of people around the world are dying from starvation or suffer from malnutrition. Althought the two seem to be linked, in fact they are not. For example, according to information posted at http://www.foodfirst.org/w98v5n1 and as supplied by the Food and Agricultural Organization of the UN, the world has been producing enough food to feed every man, woman and child on the planet somewhere around 4.3 pounds of food each and every day, and this includes one pound of meat milk and eggs.
Furthermore and according to the American Association for the Advancement of Science, 78% of malnourished children under the age of five are actually living in countries with EXCESS food. Finally, as Peter Rosset, executive director of the Institute for Food and Development tells us, “We’ve reviewed the data from every country for which it is available, comparing the productivity for smaller farms versus larger farms. By productivity I mean the total output of agricultural products per unit of area - per acre or hectare. For every country for which data is available, smaller farms are from 200 to 1000 percent more productive per unit of area.” From this perpective, giant agribusiness farms seem to be a contributing factor to the problem of world hunger and starvation, while small farms actually present a true solution.
Finally we conclude with some contemporary observations from Dr. Ron Schmid’s Traditional Foods Are Your Best Medicine;
“Many individuals have recovered from diseases on vegetarian diets. Most have included dairy foods or at least occasional fish or poultry in their regimens. When well balanced, such natural foods diets are far superior to those diets rich in commercial meat, white flour, and sugar eaten by most people. Strict vegetarian diets that exclude all animal foods (known as vegan diets) often result in better health and the alleviation of serious problems . . . But the success of vegan diets is usually self-limiting. By avoiding all animal foods and animal fats, nutrients essential for development of optimal strength, resistance to disease, and reproductive capacity are lacking. Individuals on strictly vegan diets may thrive for several weeks, months or even years, but in the vast majority of cases problems eventually appear.” pp18-19
“Those vegetarians eating no animal-source foods often develop problems involving mineral metabolism and vitamin B12 deficiencies or both. But until then many strict vegetarians feel good, and such exclusively vegetarian diets often intitially help people suffering from chronc diseases. However, the addition of animal-source foods of proper quality enhances results.” p74
“The [macrobiotic] type of diet has indeed been followed in many parts of the world at times, particularly in the Far East where population growth in geographical areas with limited resources necessitated the use of more grains and less foods of animal origin. Traditional cultures with choices, however, always have used more animal-source foods than the tiny percentage macrobiotics advocates. The notion that whole grains formed the basis of the diet of all cancer-free societies is entirely contrary to information from scores of anthropologists, nutritionists, and medical researchers who have investigated this subject since [1900 or] the turn of the [twentieth] century.” p94
“Small children eating macrobiotic diets with their parents sometimes show failure to thrive (slow growth, underweight and lethargy) due to deficiencies of fat-soluble vitamins (especially vitamin D), vitamin B12, essential fatty acids, calcium, and perhaps other nutrients. These children and their parents, who are often fatigued and sickly, suffer from a lack of raw food and animal-source nutrients; dietary adjustments invariably have led to marked improvement within weeks.” p95
There is nothing unhealthy about a vegetarian diet. It’s the vegan diet that will kill you. Although there has been a push in recent years to define vegetarian as more restrictive than just not eating meat.
But don’t you ever get bored with sprouts and bird seed? Don’t you ever crave a sizzling steak or some nice fatty bacon or greasy fried chicken?
I’ve been a vegetarian my whole life and have never suffered any health problems because of it. It’s definitely not for everyone but neither is eating meat.
While vegetarianism happens to be one of the left’s many causes not every vegetarian is a PETA nutcase. If PETA wants me to give up cheese, chocolate, wool, and leather they had better be heavily armed.
Try gluten free, lectin free, low-carb, kosher!! lol!
I had this conversation with a Jewish friend, and she pointed out that you can't miss what you never had, and probably won't like what you've never been exposed to. She accidentally tasted bacon for the 1st time in her 30's on a hamburger and couldn't figure out what the disgusting flavor was.
Ever here of pumpkin seeds, sesame seeds, almonds, cashews, sunflower seeds?
Grains: rice, both basmati, brown, wild if I can afford it, bulgar wheat, millet, oats, buckwheat, masa for home made tortillas. Home made bread, home made flour tortillas, naan, biscuits. Home made corn bread and corn cakes. Farina, triticale or oatmeal cereal, Home made granola. Pancakes, dumplings.
Lentil loaf, lentil soup, refried pintos, garbanzos, black beans, split pea soup, home made mung sprouts, sauteed, azuki bean soup or sprouts.
And then all kinds of vegetables, home canned fruit and juice. Milk products, cheese, butter.
I see nothing lacking. The thought of eating chopped up and cooked flesh, after everything it’s been through, brings utter nausea to me. Not the slightest temptation in the world. Just as you probably don’t salivate when seeing vultures digging into a stinking carcass by the side of the road.
To each his own, I guess.
Are you a meatitarian, then?
There is no serious disease risk if you follow standard FDA (very conservative) guidelines. I do cook wild meat to the full 160F even though FDA has relaxed that for commercial pork.
I am a culinary professional, and 'if in doubt, throw it out'. I've been trained to grade meat and look for overt signs of disease.
Proper handling and cooking take care of any hidden problems.
God is great, and His bounty on this earth is plentiful.
I had 3 vegetarian friends. Only one is still alive. The other two died early.
I also have two friends; one 80 and the other 82. Both eat meat and have had cancer and are still alive and are not confined to any wheelchair or anything. Their minds are sharp too.
When I slaughtered some piglets for a friend last month, my neighbor asked if I kept any of the guts, and I said, no, just the livers, hearts, kidneys (size of elongated golf balls), and spleens. Everything else, we fed to the coyotes.
But the stuff I kept was some good eats. Those piglets had big, good livers.
“Ive learned that when life gets hard youre probably doing something wrong.”
Not necessarily. Abstinence before marriage and recovering from alcoholism are both hard... that doesn’t mean that they’re not possible or desirable, just that they require a lot of careful consideration and serious commitment.
Nor is an individual choice automatically morally superior simply because it’s hard. It may be hard for me to read Plato’s “Republic” in a foreign language in a single sitting, but accomplishing this feat would not make me a more moral person. That is, IMHO, the fundamental misconception of radical vegan activists.
pinging all WAPFers
pinging all WAPFers
pinging all WAPFers
oops... sorry for the accidental triple post
Absolutely. Was the original post meant for democraticunderground . . . ?
How about we dont approach a meat free diet at all. ;-)
No thanks. I prefer my prime rib.
Given the current conditions, 'Wild boar' would be primary. But for a few, pheasant, squirrel, quail, and standing rib roast came to mind.
One that particulary stood out was the idea of wheat tortillas/flatbread, dumpling soup with braised chard and garbonzo beans in smoked pork knuckle broth for a lead in.
Salad to be minigreens and tomatoes with bean sprouts and toasted sunflower seeds with an apple vinegar and blackberry dressing.
Followed by sliced pit cooked pork cheeks with refried beans and pureed turnips, garnished with turnip greens.
Wow. Thanks for the fantasy menu fodder. I actually saved your list to a text file.
I’ve never tried heart, but I’ll pass on the liver and kidney. Since heart is actually a muscle, is it really considered offal?
Same here; but I saw it closer because I was often holding the chicken :-) Nevertheless, I don't particularly like the taste of bird meat, and I don't eat at KFC. Sometimes I get a chicken salad, and that's fine with me.
My real enemies are cows, I like to eat them at every opportunity. The reasons for that are twofold. First, the taste of extremely well done beef agrees with me. (if you need a hammer with your fork then it's done right :-) Secondly, beef is a low effort, uniform, isotropic food - you just eat it, and that's all; I like that in my food because it allows me to eat quickly and then go back to my work. Few people benefit from me eating, but far more benefit from products that I design and build.
The liver was actually the best part that I kept. Good meat, high in protein, lots of mins and vits.
And it tastes great (from an animal like that, not so great from an old cow). Rabbit livers are the best.
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