Join Date: Aug 2007
Location: where the mild things roam
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sounds like their issue is with the complex carbs with high gi, low fibre and all that: stuff that's got a strong insulin reaction, not a lot of nutrition and a hefty calorie density.
if that's the stuff that they're discussing, then avoiding it is "easy". the major obstacle is our culture, which is so firmly built upon a history of three-square four food group existance that concocting an image of vegan that isn't just meat-n-potato with more potato and no meat is difficult.
the hard part i would say isn't compensating for not eat animal products -- i mean, there are bajillions of analogues and other protien sources out there, many of them good-tasting and affordable -- the hard part is compensating for not eating bread or pasta or potatoes or whatever.
i would cautiously suggest looking at the thrive diet by brendan barzier. i say 'cautiously' because i've done very little looking into it. basically just enough to engage in converation abou it -- it seems like over the last year or so everyone who knows i'm a vegan has asked me what i think of this 'thrive' thing. the nub of the gist is a focus on easily-digestible proteins (more hemp than soy and gluten) and high-fibre, nutrient dense, calorie un-dense carbs (ie "vegetables") with a generous helping of nuts all around (really, all vegans love nuts. it's just a fact). sounds very similar to what your considering.
now, as for myself, i've been vegan for twenty-whatever years and have, over the last decade, really moved away from processed startches in favour of non-grain vegetables and fruit and smaller amounts of hefty whole grains (hulled barley, quinoa &c.). now, i don't eat this way with the religious fervour that some do (well, except for the vegan part. that's non-negotiable) so i can't attest to how hard it is to find a wheat-free vegan meal with plenty of efa's at the mall or whatever, but aside from that i can say that as a diet it's not that difficult. food availability, even in low-price suburban supermarkets, is high. interesting and diverse protein sources are more available now than ever before and often very affordable. the 'novelty' grains such as quinoa, hulled barley, wild rice and spelt are everywhere now and the variety of fresh vegetables is way larger than a decade ago.