Can a vegetarian follow low-carb diet? Of course! Contrary to some of the popular myths about low-carb eating, a low-carb diet not at all reliant on meat. Vegetarian low-carb eating actually is not all the different from low-carb eating as a meat-eater. Here are some tips for becoming a successful low-carb vegetarian eater.
A low-carb diet is not necessarily a high-protein diet. So often people assume that when you reduce carbohydrate in your diet it's important to add a lot of protein. This is absolutely not true. It's important to get adequate protein, of course, and if you've been getting some of your protein from high-carb foods such as grains you'll have to shift your focus to other protein sources, but you don't have to load your diet up with protein.
On the other hand, it's worth experimenting to see if adding more protein to your diet is helpful. Especially as people approach midlife and their older years, it's not unusual to find that adding more protein helps people to feel better. I personally know quite a few women (including myself) who gave up on being a vegetarian in their late 30's or 40's because they felt better eating some meat. Perhaps just adding some protein could have been helpful at that point (though of course the improvement could be due to a factor other than protein).
Grains: not so essential - One of the biggest hurdles for many vegetarians to overcome is the idea that grains - particularly whole grains - are vital to our health. We have been inundated with this message, so it's a very common belief. However, when you look at the research literature, you find that what is more true is that whole grains are good when you compare them to their refined counterparts - white flour and the like, but there is almost zero evidence that whole grains are better than no grains, especially for people who are most likely to respond well to low-carb diets.
- Decreased food cravings and weight loss
- Improved blood pressure
- Improved blood lipids
- And much more!
- And even more!
*Even ingredients that sound fairly simple and innocuous can actually have a larger story behind them. For example, a food such as milk can be literally separated into individual molecules, each of which is spray-dried and turned into various powders used in different ways. "Milk protein concentrate", which sounds OK, is one such derived powder. Every nutrient other than the protein molecules have been stripped from it, and each step in the processing has the potential to degrade the component. These powders are usually imported, often from half-way around the world, and then reassembled into the products on our grocery store shelves.More Low-Carb Vegetarian Resources: