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You've pretty much described me. I went vegetarian for six months during the beginning of last year. My weight dropped down to 125 pounds. (I'm 5'9".) I have struggled to gain weight and keep it on for the past 18 months. My body is constantly cold, especially my hands. It's about 55 degrees outside but I am reduced to wearing a turtleneck right now. I've been known to shiver from eating a bowl of cereal. Despite consuming dairy products and consuming soymilk fortified with calcium, vitamin D and vitamin B12 for the past 6 1/2 years, my bones constantly pop and I have a vitamin B12 deficiency. I have chronic fatigue and hypoglycemia. I'm not claiming that I ate healthier before but had more energy as a 201 pound teenager who ate red meat than I do today at 132 pounds.
Vegetarian/veganism may work for some people but is not for me. I doubt anyone can convince me otherwise but dare them to try. The only reason I don't consume red meat regularly now is because the organic, grass-fed kind isn't attainable in my area but I do consume natural poultry, baked. I'm incorporating and reintroducing animal foods back slowly because my body needs time to adjust. I do eat organic, free-range eggs almost daily. I've also incorporating organic canned beans into my diet. I spread black beans onto Wasa whole grain rye crispbread or cook them with brown rice or quinoa, add garbanzo beans to Barilla multigrain pasta(only multigrain food I eat, good source of protein) for spaghetti. I avoid refined sugar because of my hypoglycemia but use organic raw honey to sweeten my cereal. I've replaced the Silk unsweetened soymilk with Horizon Organic reduced fat milk with DHA added. It contains more calories(which I need) and more potassium than the soymilk I was consuming. I eat two bowls of Barbara's Bakery shredded wheat a day with organic bananas and milk, a few tablespoons of natural peanut butter with honey on Wasa crispbread, with a few organic figs or dates on the side.
It's an absolute drag to have to be so preoccupied with food but I believe it's making a difference in my life. I have a long way to go but have gained a few pounds. I would like to be around 150-155 and toned. Food is my medicine though. I eat to live instead of living to eat. I've used enough cliches. haha So, to answer the initial question, yes ma'am, I am!
excellent point. Humans are the only being on the entire earth that consume milk after 3 years of age. AND we don't even consume milk of our own species, its from a cow! How silly is that? imagine drinking the milk that is naturally meant for a calf trying to grow big, fat, and strong. Cows milks is extremely high in fat and other bad things simply because it's not meant for a human to grow strong, its for a calf to grow huge muscles and be strong. A baby is 1/5 the size of a calf. It's not right. By nature, the human digestive system stops producing the chemicals it needs to, to digest milk at age 3. Why? because it's not natural. So when your 15 years old and your consuming milk from another species, your body has no idea how to handle it. The lactose in the milk does not get digested in the stomach properly and moves into the digestive system. Once the lactose is in your intestines, the acids attack it as a last resort, thus causing the MAJORITY of americans to have gas, aches, and pains from drinking milk. It's called being lactose intolerant. It's not natural and thats why a lot of humans cannot drink milk.
you have a good point, alas you are wrong about me. I am a vegan who snacks on raw foods/fruits/nuts daily. There is a difference between a junk food vegan/vegetarian and a real vegan/vegetarian. Please do not try to school me on this topic. I know way more than you think I do. The diet that you describe involves both vegetarians/vegans and meat eaters. What it comes down to is a balanced meal. Tell me, how many omnivores do you know that consume the right amount of fruits, raw veggies, and water per day?
please don't be ignorant and ignore the fact that this cows milk is FORTIFIED with D3 and B12. It says so on the package. It's definitely a marketing strategy by the producers. Cows milk in raw form doesn't contain these nutrients in high amounts....thats why its FORTIFIED with it. Cows already get these vitamins from their vegan diet because it is found in the soil and when a cow eats grass, it definitely consumes soil as well (which is where you can find B12). Soy milk, rice milk, and almond milk are also fortified with these same vitamins. Even cereals and bread brands are starting to advertise b12 in their packaging. Take into consideration where this cow gets these vitamins from to begin with. Heres something interesting for you, Cows are vegans!!!! They live off of grass and other organic natural sources. B12, along with calcium, protein, etc is all derived from a cows vegan diet. So why not cut out the middle man and go straight to the source?
. I believe that humans lived eating raw meat and animal fats for several million years. And that's how our bodies are still. Red meat has every single vitamin and nutrition we need in a single package, though only when it's not cooked too much. So basically my dietry calories consist of 80% fat, 20% protein. Though I hate counting macros so I'm not sure if that's right every single day, but about right. My carbs are 0-5 grams/day (I eat cheese and cream a little bit, so that's why carbs). Fibers and vitamin C? Why would I want to eat fibers ew... that's like eating cardboard. Fibers are carbohydrates that our bodies can't absorb. I don't want to eat stuff that our bodies can't absorb.. And scurvy doesn't occur when the meat is eaten raw, so no need for vitamin C. (ever wondered why we loose our milk teeth? mother's milk is quite high in lactose, "milk's sugar", so it damages our teeth and fattens us, because babies need warm fat around them. we loose them after we are able to eat meat, so that we wouldn't have bad teeth later on. carnivores don't need to brush their teeth because it's carbs/sugars that damages them.)
, it just simply doesn't excist on non-carb diets.
I tend to avoid refined flour; I stick to whole-grain foods. Because of my bowel problems, I eat a fairly high-fiber diet. When I need to sweeten something, I use raw sugar or raw honey. If that's not available, I use Splenda.
The problem started when I went to college. I'm not sure what kind of meat they served at the dining hall, but I doubt it was organic. But now that I've been without meat for eleven years, I've pretty much lost the ability to digest it. I really have no desire to reintroduce it into my diet. Honestly, I really don't enjoy the flavor of meat, except for the uber-processed kinds like bacon, sausage, and scrapple.
No, even when I was a meat-eater, I'd eat meat in small quantities. I'd have 3-5 oz. of steak with a shitload of sauteed onions and green peppers, and whatever other sides my parents felt like making that evening.
Oi! You forgot the option for us carnivores
