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RU a Vegetarian????

Old 12-09-12, 08:07 AM
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RU a Vegetarian????

I recently joined your great group and responded to a thread "Veggie Dogs What's Everyone Like?"

https://www.bikeforums.net/showthread...-everyone-like

I assumed people into sports were also aware of the foods they ate and health minded - silly me. I once saw a man playing tennis and smoking while he played.

I did post info and links to help inform those who had negative remarks about our choice. As they say, you can lead people to water but you can't make them think.

FYI - Phyllis keeps up with recalls for the US, Canada, Europe, etc. https://www.efoodalert.net

I was just curious to see how many vegetarians/vegans are on this group.

Maybe we can exchange recipes.

Last edited by runwiththewind; 12-09-12 at 10:20 AM.
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Old 12-09-12, 08:33 AM
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Nope. Meat is not mandatory, but it is delicious. However, I do occasionally make vegetarian recipes. I wish we had a vegetarian restaurant in this area. Maybe if Wisconsin hadn't been settled by so many Germans and Scandahooves.
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Old 12-09-12, 08:39 AM
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I'm not a vegetarian but I do love making my own veggie juice everyday.
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Old 12-09-12, 08:41 AM
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I'm a second hand vegetarian.
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Old 12-09-12, 08:58 AM
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Im not a vegetarian but i tried for a few months in the early 90's. I love vegies and most of the alternate options so long as they are done right. I do however love meat and the ease/convenience of it in a real world everyday setting. packing lunches for work was a pain opposed to just making a ham sandwich (PB & j gets old real quick {pasta and salads too**). I guess Im just lazy about it.
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Old 12-09-12, 09:01 AM
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Originally Posted by ahsposo View Post
I'm a second hand vegetarian.
You eat vegetarians?
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Old 12-09-12, 09:32 AM
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Originally Posted by skijor View Post
You eat vegetarians?
Yeah. Cows, chickens, lambs, vegetarians like that.
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Old 12-09-12, 09:36 AM
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Originally Posted by ahsposo View Post
Yeah. Cows, chickens, lambs, vegetarians like that.
whatever
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Old 12-09-12, 09:51 AM
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OK I am a veggie... not vegan though.

I was a veggie earlier in life and then started eating meat again, but several years ago I again gave up meat... this time for a new health reason... to reduce the effects of gout.

Seems to be working. I have not had a gout flare up in a couple of years. My uric acid levels are high, but right on the threshold.

Do I miss meat... well sometimes... stuff like bacon and ahi and scallops for instance.
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Old 12-09-12, 10:11 AM
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Genec - Foods can cause and heal a problem for people and pets. Doctors/Vets really don't consider food as a cause or healing property - they prescribe medications. For a pet with ear problems, waxy, etc. they could be allergic to an ingredient in the food. Medications will only mask the problem. An elimination diet will help. Go with a novel protein the pet never ate before.

Foods causing the most frequent allergic responses:

corn, popcorn, yeast (bread, alcohol), wheat, cereals, milk, milk products, egg, soybean, soybean products, coffee, teas (also herbal), citrus fruits, cola drinks, chicken, lettuce, chocolate, tomatoes, potatoes, spices, malt, nuts, peanut butter, beef, cane sugar, apples, green beans.

Common General Symptoms of Food Allergies:

chronic fatigue, weakness after eating, urinary tract (frequency or urgency) symptoms, hunger cravings, binge eating, pains and aches in muscles and joints, water retention, swelling of ankles, feet or hands, lethargy.

Skin Problems:

Eczema, dermatitis, hives, unusual skin pallor, rashes.

Gastrointestinal:

Bloating after meals, belching, passing gas, colitis, constipation, diarreah, nausea, gagging, vomiting, abdominal cramps or pains, stomach still feels full hours after meal.

Ears, Eyes, Nose & Throat:

Earache, fullness in ears, ringing in ears, itching ear, ear draining, fluid in the middle ear, hearing loss, recurring ear infections, blurry vision, water eyes, excessive mucous, canker sores, sinusitis, sore throat, chronic cough, roof of mouth itching, hoarseness.

Head Symptoms:

Feeling faint or dizzy, headaches, insomnia. Feeling a fullness in the head, excessive sleepiness or drowsiness soon after eating.

Heart & Lungs:

Increased heart rate, rapid heart rate, palpitations, congestion in the chest, asthma.

Mind:

Depression, irritability mental dullness, confusion, anxiety, aggressive behavior, hyperactivity, restlessness, excessive daydreaming, learning disabilities, poor work habits, speech problems, indifference, inability to concentrate.


I am not a Doctor or Vet and never played one on t.v.

Last edited by runwiththewind; 12-09-12 at 03:46 PM.
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Old 12-09-12, 10:57 AM
  #11  
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I no longer eat meat or shell fish. Some fish I do eat, once or twice a week, so long as it's wild caught rather than corn fed chemical ridden junk from a farm. When it comes up, I will eat cheese, but I almost never buy any.


I do like eating meat, but my body doesn't do too well with it.
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Old 12-09-12, 11:01 AM
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About 3 days per week. My family and I aren't vegetarian but we are eating a lot less meat the past 3-4 years.
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Old 12-09-12, 11:19 AM
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I am but I am just about sick of it.
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Old 12-09-12, 11:57 AM
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Originally Posted by DataJunkie View Post
I am but I am just about sick of it.
About to have a veggie barf?
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Old 12-09-12, 12:46 PM
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Originally Posted by DataJunkie View Post
I am but I am just about sick of it.
Yeah, I hear you. If I'm lazy and don't want to cook, I'll go to Moe's for a burrito on Mondays - everything is $5.00. You might want to try this - it's very easy. I buy Quinoa Linguine. My cousin isn't a vegetarian and thought it was delicious - never knew it wasn't regular pasta.

Asparagus & Lemon Pasta

Fresh and light with a zesty hint of lemon twirling with the creaminess of basil and asparagus, and sprinkled with the pop of toasted pine nuts.

2/3 pound linguine
1/2 pound (8-10 spears) fresh asparagus
5 tablespoons lemon juice
lemon rind of one lemon
1/4 cup pine nuts
1 cup basil
3 cloves garlic
1 tablespoon plus 1 teaspoon olive oil
1 cup tightly packed rocket (arugula)
1/4 cup pasta water
lemon wedges to serve
salt and freshly cracked black pepper
vegan parmesan to garnish

Snap off and discard woody ends of asparagus. Snap asparagus tips off and set aside.

With the remaining part of the asparagus, (the middle section), cut in half and steam until tender for a couple of minutes over boiling water.

Take off heat once tender.

In a pan, sauté asparagus tips and garlic in one teaspoon of olive oil until asparagus tips are slightly tender and garlic is fragrant. Set aside.

In another pan, toast pine nuts for a couple of minutes. Set aside.

In a food processor, process steamed asparagus middles, 1 tablespoon olive oil, basil and lemon juice until the consistency of a smooth cream. Season with salt and pepper and more lemon to desired taste and set aside.

Cook pasta according to packet instructions. Take 1/4 cup of boiling pasta water and set it aside before draining.
In a large bowl, add asparagus tips and garlic, toasted pine nuts, lemon rind, rocket (arugula), asparagus cream and the pasta water. Stir together until combined.

Add drained linguine to the bowl. Toss to combine.

Notes: Serve with crusty bread, lemon wedges, and vegan parmesan. For a lower fat version, use spray oil instead of olive oil when sautéing asparagus tips and garlic. Season to your liking.
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Old 12-09-12, 12:49 PM
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Q: What do you call a vegetarian with diarrhea?

A: Salad shooter!
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Old 12-09-12, 01:04 PM
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^
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Old 12-09-12, 01:44 PM
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Vegetarian for close to 4 years now. Not vegan. Health reasons, not political/emotional/spiritual. Wife is also gluten-free, so I largely am as well, and she has various other food allergies -- she has gout/arthritis issues, and gave up nightshades (tomato, potato, eggplant, peppers... *sob*) as a result.

There's very few meats I miss. Bacon. A rare sirloin strip steak. Sushi. Prosciutto. Not a lot else. Back when I was a meat eater, we'd buy sides of animals, cut and wrapped locally. Natural, grass fed, free-range beef; local raised pork some of which was traditionally smoke-cured. We just got rid of the last couple, but we had layer chickens providing us with eggs for a few years.

We're thinking of adding fish back into the mix, probably 4-6 oz, 2-3 times per week.

As much as people think eating vegetarian is healthy, you have to be smart about it. Lazy, uneducated vegetarians -- especially vegans -- have been known to do damage to themselves and loved ones because of their diet...

Meat is still one of the most efficient avenues to proper nutrition... just that many people eat too much of it.
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Old 12-09-12, 01:51 PM
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I tried to become a vegetable.

Twice.

Both times after about a month I'd smell
steak and want to fall on my knees. At that point I would have crawled
over the entire Dallas Cowboys cheerleader team naked to get to that steak.
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Old 12-09-12, 02:34 PM
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Originally Posted by mconlonx View Post
Vegetarian for close to 4 years now. Not vegan. Health reasons, not political/emotional/spiritual. Wife is also gluten-free, so I largely am as well, and she has various other food allergies -- she has gout/arthritis issues, and gave up nightshades (tomato, potato, eggplant, peppers... *sob*) as a result.

There's very few meats I miss. Bacon. A rare sirloin strip steak. Sushi. Prosciutto. Not a lot else. Back when I was a meat eater, we'd buy sides of animals, cut and wrapped locally. Natural, grass fed, free-range beef; local raised pork some of which was traditionally smoke-cured. We just got rid of the last couple, but we had layer chickens providing us with eggs for a few years.

We're thinking of adding fish back into the mix, probably 4-6 oz, 2-3 times per week.

As much as people think eating vegetarian is healthy, you have to be smart about it. Lazy, uneducated vegetarians -- especially vegans -- have been known to do damage to themselves and loved ones because of their diet...

Meat is still one of the most efficient avenues to proper nutrition... just that many people eat too much of it.
Nightshades and gout? Had not heard or read about that. (which is quite possible, as some gout info is contradictory) Fish is a definite no no for gout. The purines that lead to high uric acid levels are generally from forms of high level protein... (amino acids); shell fish and raw yeast are supposed to be the worst, followed by most fish, followed by red meats. (yes, this also means good beer is out) Most gout diets focus on "white foods" which sadly are generally not all that good for you in the first place. (sugar, potatoes, wheat, pasta, baked goods).

I stick to dark greens, nuts, tofu and a general mix of veggies and fruit and legumes. I also keep cheese, eggs, and legumes in my diet. The cheese and eggs are not vegan, but eggs are a decent form of protein, if taken sparingly (eggs and cheese have other issues). Legumes and oatmeal are also not great for gout, but the legumes with dark greens make a fairly decent low level protein... so again I use sparingly... about once or twice a week. I also have really cut down on alcohol... which also is a heavy contributor to gout. I do occasionally have a good microbrew...

The key to being a veggie is balance... you have to balance your foods to get suitable amino acids in your system, but with gout you have to be careful about flooding your system to the point that excess amino acids are converted to uric acid. So rather than the typical US diet of 4-6 oz of meat per day, I consume less protein, and take it in a less concentrated form... the dark greens, nuts and legumes.

Oh and I also drink Cherry Juice... a noted anti-inflammatory. But the sugars in juices like Blueberry and Cherry also have side problems. (too many calories).

The end result is that my day may consist of an english muffin with jam and small coffee for breakfast. Once or twice a week I substitute the jam with one egg. Oatmeal maybe one day in 10.

Lunch is generally an apple or banana or perhaps a small soup.

Dinner is a hearty soup, or veggie chilli or even tacos (make with a veggie burger), or stir fry. Quinoa salad about once a week... Big "kitchen sink" salad about 2-3 times a week--think of Cobb salad without meat. More special meals will be grilled veggies, either alone or in a casserole, such as veggie lasagna. Portabello mushroom "burgers" are another special (grill one big portabello for each "burger," sprinkle on some shredded or blue cheese, top with tomato and onion and serve on lightly toasted bun). Pasta and veggies is a quick dish also maybe once a week or so. Roasted veggie burritos (wraps) are another favorite. What is being served of course depends on what is in season... Spaghetti squash is a favorite... And can be changed by making different sauces.
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Old 12-09-12, 02:52 PM
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Who's RU anyway? Any relation to the Knights Who Say Ni?
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Old 12-09-12, 03:18 PM
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Originally Posted by late View Post
I tried to become a vegetable.

Twice.

Both times after about a month I'd smell
steak and want to fall on my knees. At that point I would have crawled
over the entire Dallas Cowboys cheerleader team naked to get to that steak.
Crawl very slowly, no doubt.
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Ski, bike and wish I was gay.
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Old 12-09-12, 03:27 PM
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Originally Posted by late View Post
I tried to become a vegetable.

Twice.

Both times after about a month I'd smell
steak and want to fall on my knees. At that point I would have crawled
over the entire Dallas Cowboys cheerleader team naked to get to that steak.
Uh, you needed any kind of motivation to "crawl over the entire Dallas Cowboys cheerleader team naked?" hmmm
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Old 12-09-12, 03:36 PM
  #24  
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Originally Posted by genec View Post
Nightshades and gout? Had not heard or read about that. (which is quite possible, as some gout info is contradictory) Fish is a definite no no for gout. The purines that lead to high uric acid levels are generally from forms of high level protein... (amino acids); shell fish and raw yeast are supposed to be the worst, followed by most fish, followed by red meats. (yes, this also means good beer is out) Most gout diets focus on "white foods" which sadly are generally not all that good for you in the first place. (sugar, potatoes, wheat, pasta, baked goods).

I stick to dark greens, nuts, tofu and a general mix of veggies and fruit and legumes. I also keep cheese, eggs, and legumes in my diet. The cheese and eggs are not vegan, but eggs are a decent form of protein, if taken sparingly (eggs and cheese have other issues). Legumes and oatmeal are also not great for gout, but the legumes with dark greens make a fairly decent low level protein... so again I use sparingly... about once or twice a week. I also have really cut down on alcohol... which also is a heavy contributor to gout. I do occasionally have a good microbrew...

The key to being a veggie is balance... you have to balance your foods to get suitable amino acids in your system, but with gout you have to be careful about flooding your system to the point that excess amino acids are converted to uric acid. So rather than the typical US diet of 4-6 oz of meat per day, I consume less protein, and take it in a less concentrated form... the dark greens, nuts and legumes.

Oh and I also drink Cherry Juice... a noted anti-inflammatory. But the sugars in juices like Blueberry and Cherry also have side problems. (too many calories).

The end result is that my day may consist of an english muffin with jam and small coffee for breakfast. Once or twice a week I substitute the jam with one egg. Oatmeal maybe one day in 10.

Lunch is generally an apple or banana or perhaps a small soup.

Dinner is a hearty soup, or veggie chilli or even tacos (make with a veggie burger), or stir fry. Quinoa salad about once a week... Big "kitchen sink" salad about 2-3 times a week--think of Cobb salad without meat. More special meals will be grilled veggies, either alone or in a casserole, such as veggie lasagna. Portabello mushroom "burgers" are another special (grill one big portabello for each "burger," sprinkle on some shredded or blue cheese, top with tomato and onion and serve on lightly toasted bun). Pasta and veggies is a quick dish also maybe once a week or so. Roasted veggie burritos (wraps) are another favorite. What is being served of course depends on what is in season... Spaghetti squash is a favorite... And can be changed by making different sauces.
I just came across this info for folks w/gout:

Supplements - allergic reactions to tablet binders and fillers - Clinical research has shown that often people have allergic responses not to the vitamin itself, but the binders and fillers. These reactions can be as diverse as: headache, arthritis,joint pain, chronic fatigue, depression, personality changes, gout attacks and even chronic earaches and infections in children.

Binders and fillers include the following:

cornstarch, corn products, rice products, soy products, wheat products, protein coats, casein

Frequently person are allergic to yeast and yeast products and therefore to the yeast in B vitamins and other vitamin products containing yeast, and even RNA-DNA products from yeast. Sometimes a person may be allergic to the cod liver oil in Vit. A capsules. For the above reasons it is advisable to obtain the same vitamin doses taken as pure vitamin powders in gelatin capsules and to seek out subsitutes for the yeast and corn based vitamins. Often, to handle the allergic response, synthetic vitamins are preferred.

Genec - if you are eating tofu (soybeans) make sure its not GM.
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Old 12-09-12, 03:37 PM
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Originally Posted by genec View Post

Uh, you needed any kind of motivation to "crawl over the entire Dallas Cowboys cheerleader team naked?" hmmm
No.

I needed motivation to not take 24 hours doing it.
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