I agree that the US needs to decentralize meat and consume far less conventionally raised meat and fish (ideally, none). I love plant based, or “vegetable forward” food. However I couldn’t help but wonder, for someone with insulin sensitivity issues, I struggle with vegetarian eating because I’ve noticed it tends to be very carb based. Maybe that’s so people can feel satiated without meat? I’m not sure. Potatoes + beans, while delicious, are a perfect example of a carb forward vegetarian meal. When I eat vegetarian meals, I’m usually hungry again shortly after. I’d love to see read and learn more about vegetarianism in the context of being, well, just not very satiating for a lot of people who eschew it.
Thanks! As I said, some nutritional needs will require different diets--perhaps even ones that include meat. I don’t think there’s any one size fits all diet for anyone. I’d love to learn more about how to eat plant-based with insulin sensitivity--I’ll look into who might be a good resource on that.
I’m gonna pick up your book, can’t wait to read it! Like I said I really want to eat less meat and fish but I have been finding that hard to do when I want to watch the carb intake. Combining carbs with enough protein and fat is common advice to curb the spike. I see a lot of vegetarian pastas online that look delicious but have essentially no or not enough protein and it makes me wonder how people are avoiding the blood glucose roller coaster from a meal like that. But I have a lot to learn on this subject as transitioning to less meat/fish is a new thing for me. As always I appreciate your newsletter - it always gets me thinking!
Vasudha Viswanath focuses on lower carb vegetarian food. She had a book called the Vegetarian Reset and has a newsletter called We Ate Well. But with insulin sensitivity, are you able to work with a pro to help you?
Also, I feel you on the less satiating feeling. When I don’t eat meat for more than, say, four or five days in a row, I feel depleted and have overwhelming sweets cravings.
For most of my vegetarian friends, they just don’t like meat that much so it makes it easier for them. And they supplement with protein powders.
Thanks for sharing about Vasudha’a work, I’ll definitely check it out! Yes I work with a functional Dr and nutritionist and they both recommend the protein + fat + fiber pairing with carbs, i.e. no “naked” carbs. Neither of them are vegetarian though, hah. I’m not pre-diabetic but have shown slight insulin resistance development on blood work, so it’s something I’m aware of now. I’d love to get one of those continuous glucose monitors and actually see what types of vegetarian meals work best for my body. And yeah the less satiating feeling is really real!
I’m so glad you can work with pros and a good idea about the glucose monitor! Also, the keto diet can be a bit 🙄 except in extreme circumstances but its popularity has pushed forth a lot of lower carb, slower carb pasta, etc. options.
Lots of nut and seed pastes/butters will probably be helpful for you for proteins and fats. I’m actually putting my tahini in my oatmeal right now because it makes it more sustaining. :)
If you fancy something else for your repertoire, I recently discovered this https://food52.com/recipes/87911-best-pan-fried-tofu-recipe It's so simple and effective, doesn't require any special ingredients, and is generally perfectly savoury.
I agree that the US needs to decentralize meat and consume far less conventionally raised meat and fish (ideally, none). I love plant based, or “vegetable forward” food. However I couldn’t help but wonder, for someone with insulin sensitivity issues, I struggle with vegetarian eating because I’ve noticed it tends to be very carb based. Maybe that’s so people can feel satiated without meat? I’m not sure. Potatoes + beans, while delicious, are a perfect example of a carb forward vegetarian meal. When I eat vegetarian meals, I’m usually hungry again shortly after. I’d love to see read and learn more about vegetarianism in the context of being, well, just not very satiating for a lot of people who eschew it.
Thanks! As I said, some nutritional needs will require different diets--perhaps even ones that include meat. I don’t think there’s any one size fits all diet for anyone. I’d love to learn more about how to eat plant-based with insulin sensitivity--I’ll look into who might be a good resource on that.
I’m gonna pick up your book, can’t wait to read it! Like I said I really want to eat less meat and fish but I have been finding that hard to do when I want to watch the carb intake. Combining carbs with enough protein and fat is common advice to curb the spike. I see a lot of vegetarian pastas online that look delicious but have essentially no or not enough protein and it makes me wonder how people are avoiding the blood glucose roller coaster from a meal like that. But I have a lot to learn on this subject as transitioning to less meat/fish is a new thing for me. As always I appreciate your newsletter - it always gets me thinking!
I’ve been on a higher plant protein wave myself so it’s something I want to dig into! Maybe a future nutritionist Q&A for a Friday post!
oh this would be super interesting to read, I am insuline resistant, too, and I have the same questions and doubts as Paige!
Thank you both for this inspiration
Vasudha Viswanath focuses on lower carb vegetarian food. She had a book called the Vegetarian Reset and has a newsletter called We Ate Well. But with insulin sensitivity, are you able to work with a pro to help you?
Also, I feel you on the less satiating feeling. When I don’t eat meat for more than, say, four or five days in a row, I feel depleted and have overwhelming sweets cravings.
For most of my vegetarian friends, they just don’t like meat that much so it makes it easier for them. And they supplement with protein powders.
This is so interesting re: less satiating!
Thanks for sharing about Vasudha’a work, I’ll definitely check it out! Yes I work with a functional Dr and nutritionist and they both recommend the protein + fat + fiber pairing with carbs, i.e. no “naked” carbs. Neither of them are vegetarian though, hah. I’m not pre-diabetic but have shown slight insulin resistance development on blood work, so it’s something I’m aware of now. I’d love to get one of those continuous glucose monitors and actually see what types of vegetarian meals work best for my body. And yeah the less satiating feeling is really real!
I’m so glad you can work with pros and a good idea about the glucose monitor! Also, the keto diet can be a bit 🙄 except in extreme circumstances but its popularity has pushed forth a lot of lower carb, slower carb pasta, etc. options.
Lots of nut and seed pastes/butters will probably be helpful for you for proteins and fats. I’m actually putting my tahini in my oatmeal right now because it makes it more sustaining. :)
Tahini in oatmeal though! 😍😍😍
Yeah, it’s been my fave breakfast for the past month or so. :)
The stat about recipes in NYT hits home: I added tofu to my regular purchases based solely on a recipe in the times that was very good and very easy (https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce). Couple that with your baked tofu recipe and now buy tofu every time I go to the grocery.
I love this! And it shows how easily (thoughtlessly even!) these choices can become when made desirable.
If you fancy something else for your repertoire, I recently discovered this https://food52.com/recipes/87911-best-pan-fried-tofu-recipe It's so simple and effective, doesn't require any special ingredients, and is generally perfectly savoury.
Wow! I never thought of freezing tofu. Definitely trying this next time.