With more studies continuing to validate the benefits of a plant-based, meat free diet, along with growing demands for healthier dietary options it’s much easier now than ever to explore the vegetarian lifestyle. Becoming a vegetarian has become more attractive and reachable, thanks to the perennial accessibility to fresh produce, more vegetarian dining alternatives, and the mounting culinary inspiration from cultures with chiefly plant-based diets. Many of us become vegetarians for a myriad of reasons, like health, religious beliefs, interests about the animals wellbeing or the use of antibiotics and hormones in livestock, or just an aspiration to eat in a way that prevents unnecessary “points” against their carbon footprint. Millions of adults and children in the United States don’t eat meat, fish, or poultry. While many more have removed red meat and pork from their diets, but still eat chicken or fish. And others have become vegans, not only relinquishing animal flesh, but also animal-based foods like milk, cheese, eggs, and gelatin. False labels and typecast lead most to believe that vegetarians only eat lettuce and carrots and that their diets are redundant. Although the typical western diet generally consists of fatty meats or salty and sugar laden processed food. Studies have shown that, an aptly designed vegetarian diet, including complete vegetarian or vegan diets, are health-giving, nutritionally ample, and may provide a nutritionally appropriate way to lessen the possibility for many chronic illnesses and the prevention and treatment of some sicknesses.
As we know, a vegetarian diet involves mostly plant-based foods and no animal flesh. Vegetarians don’t eat red meat, pork, poultry, or seafood. However, some vegetarians eat eggs and/or dairy products. There are a variety of different dietary configurations that are also associated with vegetarians and a plant based routine. A vegan diet is the truest form of the vegetarian lifestyle; vegans don’t eat meat, poultry, fish, or any products derived from animals, including eggs, dairy products, or gelatin. A Lacto-ovo-vegetarian doesn’t eat meat, poultry, or fish, although they do eat eggs and dairy products. Lacto vegetarians don’t eat meat, poultry, fish, or eggs, but they do consume dairy products. Ovo vegetarian’s, eat no meat, poultry, fish, or dairy products, however they eat eggs. Pesco-vegetarians avoid meat but may consume fish, while Pollo-vegetarians still dine on poultry.
When transitioning to a vegetarian lifestyle phasing items out over time is the path of least resistance for most of us, however some of us do better with the “all-or-nothing” overnight approach. For those of us who’ve tried a vegetarian diet once or twice and have failed it’s usually because our of lack information about options or we’ve placed too many limitations or restrictions on ourselves to early. We should first get accustomed to eating more vegetables and fiber. Starting to add more vegetables to every meal, filling at least half of our plate with vegetables. Adopting “Meatless Monday” and/or “Vegan Wednesdays” is a great way to investigate eating meatless or vegan, plus we’ll get first hand exposure to fresh and innovative vegan and vegetarian recipes. Cooking or prepping meals is healthier than eating out and more cost effective, except when trying a new dietary routine everything can seem to be a bit overwhelming. Strolling down different aisles at the grocery store and browsing the produce will uncover a treasure of ingredients for us to tempt our pallets with. Many of us may find ourselves eating a wider variety of foods after indulging in a vegan or vegetarian diet.
Usually, research into meatless menus fixated mainly on potential nutritional insufficiencies, but in recent years, studies are endorsing the health benefits of meat-free eating. Compared with meat eaters, vegetarians tend to ingest less saturated fat and cholesterol and more vitamins C and E, dietary fiber, folic acid, potassium, magnesium, and phytochemicals (plant chemicals), such as carotenoids and flavonoids. As a result, they’re likely to have lower total and LDL (bad) cholesterol, lower blood pressure, and lower body mass index (BMI), all of which are linked to longevity and quality of life and a condensed threat for many chronic diseases.
For our health sake, it’s important for us to be sure that we’re eating a wide variety of fruits, vegetables, and whole grains. It’s also vital to switch saturated and trans fats with good ones, like those in nuts, olive oil, and canola oil. And always keep in mind that if we eat too many calories, even from nutritious, low-fat, plant-based foods, we can still put on weight. Even if we’re not trying to completely become a vegetarian, we can still navigate our diet and routines in that direction intermittently with a few simple substitutions of protein from plant-based and meat less sources. At Gourmet Services we want everyone to keep in mind that it’s imperative to always rehearse portion control, read food labels, and participate in regular physical activity. Stay fit.