The funny thing about eating a vegan diet is the amount of concerned people you attract. I hear things like “I am concerned that you are not getting proper nutrition.” or “Are you sure you are getting enough … (fill in the blank with calcium, protein, etc.)?” What I really think is that people are just curious; not concerned.
I do not mind people asking me about it because it just gives me a chance to share with them what I have learned. For example, prior to becoming vegan I had no idea that in less than a cup of collard greens there is as much calcium as in a cup of cow's milk. I grew up thinking that dairy was the only way to get calcium so I too was quite surprised that fruit, veggies, grains and legumes all provide an easily digested source of calcium. The other big concern that people have is that I do not get enough protein. Again, protein is found in almost every aspect of my diet – legumes, tofu, grains, veggies and soy products. Since becoming a vegan I have learned so much about nutrition and can confidently say that I am getting better nutrition now than when I was eating the Standard American Diet (SAD).
I am sure that the questions will keep coming, and that is okay. Curious concern may be just the thing that inspires someone else to give a vegan diet a try.
Yes! This is exactly what people should be thinking about. Glad to see you are informing others.. as long as they are open-minded it's always a great experience to share with them!
ReplyDeleteMy recipe for you this week!!
ReplyDeleteSlow Cooker Veggie Chili
1 28 ounce can whole peeled tomatoes
1 15 ounce can garbanzo beans, drained
2 zucchini, thinly sliced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, chopped
1/3 cup chili powder
1 4 ounce can chopped green chile peppers
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
in a slow cooker combine the tomatoes, chickpeas, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
cover and cook on low for 6-8 hours or on high for 3-4 hours.
yummy!