How We Eat - revised post

[Guest guest]

Sorry for the alphabet soup. I'll try again from my mailbox.

 

Recently, in a very useful post on another topic, a member said that she

adhered to the following way of eating, among other dietary

criteria: " Mainly high fiber, low fat, low salt, low sugar, low protein . . . "

 

This pretty well describes my diet (which is also vegan). The 'low' ;part of my

diet developed fairly recently, over about a year, starting January 2007. It

gives me a lot of energy, which is always a bonus, eh? It also tastes wonderful

 

I am wondering, how many of you also follow this " Mainly high fiber, low fat,

low salt, low sugar, low protein " eating style? It seems like a productive topic

for further discussion on a group such as this one.

 

Wanna share?

 

Best, Pat

 

 

The world is a stage, but the play is badly cast.(Oscar Wilde)

 

 

 

 

 

 

[Guest guest]

My diet is low fat, low salt (I use sea salt), avoid simple sugars,

no bleached flours/grains.  I am a little low in my diet of fiber..need

to work on this one more.  " Low " protein, only low in comparision to the

western diet (which is way too much) but in reality it isn't low protein but a

more normal amount of protein!

 

good evening

Louanne

 

 

--- On Wed, 9/10/08, drpatsant <drpatsant wrote:

drpatsant <drpatsant

How We Eat - revised post

" vegetarian spice "

Wednesday, September 10, 2008, 3:28 PM

 

 

 

 

 

 

 

 

 

 

 

Sorry for the alphabet soup. I'll try again from my mailbox.

 

 

 

Recently, in a very useful post on another topic, a member said that she

adhered to the following way of eating, among other dietary

 

criteria: " Mainly high fiber, low fat, low salt, low sugar, low protein . . . "

 

 

 

This pretty well describes my diet (which is also vegan). The 'low' ;part of my

diet developed fairly recently, over about a year, starting January 2007. It

gives me a lot of energy, which is always a bonus, eh? It also tastes wonderful

 

 

 

I am wondering, how many of you also follow this " Mainly high fiber, low fat,

low salt, low sugar, low protein " eating style? It seems like a productive topic

for further discussion on a group such as this one.

 

 

 

Wanna share?

 

 

 

Best, Pat

 

 

 

 

 

The world is a stage, but the play is badly cast.(Oscar Wilde)

 

 

 

 

[Guest guest]

-

How I eat. well I think I eat pretty good. Lots of fruit, veggies.

rarley dairy or eggs. I am still gaining weight at a slow

pace......everyone that knows me thinks I do not eat very much at

all. So I am pretty stumped

 

 

-- In , " drpatsant "

<drpatsant wrote:

>

> Sorry for the alphabet soup. I'll try again from my mailbox.

>

> Recently, in a very useful post on another topic, a member said

that she adhered to the following way of eating, among other dietary

> criteria: " Mainly high fiber, low fat, low salt, low sugar, low

protein . . . "

>

> This pretty well describes my diet (which is also vegan).

The 'low' ;part of my diet developed fairly recently, over about a

year, starting January 2007. It gives me a lot of energy, which is

always a bonus, eh? It also tastes wonderful

>

> I am wondering, how many of you also follow this " Mainly high

fiber, low fat, low salt, low sugar, low protein " eating style? It

seems like a productive topic for further discussion on a group such

as this one.

>

> Wanna share?

>

> Best, Pat

>

>

> The world is a stage, but the play is badly cast.(Oscar Wilde)

>

>

>

>

>

>

[Guest guest]

This is the type of diet I try to follow. My goal is to eat things

prepared as closely as possible to the way nature made them. The bulk

of my diet is:

~Fresh vegetables: either raw, steamed, stir fried, or roasted.

~Fresh fruit: mainly fresh raw, occasionally frozen in a smoothie.

~Beans: usually cooked from dry with no added salt, but lots of spice!

Sometimes sprouted.

~Whole grains: such as brown rice, bulgar, millet, barley, quinoa,

amaranth, oat groats, I could go on and on, cooked with no added salt,

and again, lots of spice!

~Nuts & seeds: raw nuts, raw seeds, sometimes sprouted.

 

Occasionally I will eat tofu, but that is about as processed as my

food gets. I try to keep recipes simple and full of wholesome

ingredients.

 

I must say that this eating plan takes a lot of planning and a lot of

time cooking. It would be hard for those who work outside the home to

cook this way, but it can be done.

 

Tina

 

 

 

, " drpatsant "

<drpatsant wrote:

 

> I am wondering, how many of you also follow this " Mainly high fiber,

low fat, low salt, low sugar, low protein " eating style? It seems like

a productive topic for further discussion on a group such as this one.

>

> Wanna share?

>

> Best, Pat

[Guest guest]

Hi Pat and everyone,

 

This pattern pretty much describes our diet.  I find I am using less and less

meat replacement/faux meat products which has lead to a reduction in our protein

intake.  We still use legumes, but less of them and we are tending towards more

vegetables.

 

I never add any salt when I am cooking and now prefer to season things with

herbs and spices.  It's amazing how quickly you can adapt to a diet with little

or no salt. 

 

Low sugar is very important for us.  As with salt, we have now become so used

to not using sugar (or any substitutes, artificial or otherwise) that it seems

quite normal to us.  Things may taste bland at first but you will very soon

adapt to the new tastes.  Like us, you will probably never want to go back to

the sweet/salty dishes.  Since virtually cutting out both added salt and

added sugar from our diets we have begun to be more aware of and appreciative

of the natural flavours of fruits and vegetables. 

 

We only use whole grain products which increases the amount of fibre in our

diets.  We much prefer the flavour of whole grain products such as bread and

pasta.  Whole grain rice may take a bit of practice to get used to at first of

you are used to cooking with white rice but it tastes wonderful.  Despite dire

warnings to the contrary, I find I can make a nice creamy risotto with round

grain whole/brown rice. 

 

I have adapted my cooking style to use very little fat.  For example, instead

of using the usual quantity of oil/butter/margarine to brown onions/sweat

onions/heat spices etc I now use only about a teaspoon or two.  As soon as the

onions/vegetables/spices are just warm and the pan starts to get hot I add

water, a tablesppon at a time.  The tiny amount of fat still adds flavour and

colour but the cooking process then continues in water. 

 

In many recipes calling for cheese it is possible to drastically reduce the

quantity while still retaining the flavour.  Sometimes a whole cup of cheese

can be left out of a recipe and replaced with a few shavings of parmesan on top

of the dish with little loss of flavour.

 

Cheers from Marie in Haarlem, Netherlands

 

 

--- On Wed, 10/9/08, drpatsant <drpatsant wrote:

 

 

 

 

 

 

 a member said that she adhered to the following way of eating, among other

dietary

criteria: " Mainly high fiber, low fat, low salt, low sugar, low protein . . . "

 

I am wondering, how many of you also follow this " Mainly high fiber, low fat,

low salt, low sugar, low protein " eating style? It seems like a productive topic

for further discussion on a group such as this one.

 

Wanna share?

 

Best, Pat

..