FORMER VEGETARIANS- Can I be helped?
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I'm a little slow today, you aren't making 3D anything without some materials. No, I'm not eating crickets, I don't care how much it ends up tasting like steak.
Either way, if we go to vat foods/3D foods, whatever, the rich have to eat it, too. Everyone eats from the same vat. No luxury slaughterhouse for the upper classes. That will help ensure the meat stays safe and uncontaminated and that inspections to keep it that way are thorough.
I feel like you've watched Snow Piercer one too many times... As with any 3D printer, your starting material is the simple building blocks of what you want to end up with; in the case of meat, it's a protein substrate. And right now, it's so expensive that it would be for the rich anyways.
I doubt it will ever replace standard meat cuts unless there is some serious global change that makes raising animals much more difficult, but the military is looking at it for providing protein sources to men and women in the field without needing to ship/store/refrigerate large quantities of meat.
http://www.geek.com/news/3d-printed-meat-could-soon-be-cheap-and-tasty-enough-to-win-you-over-1539410/
Snow Piercer was one of the dumbest movies I've ever seen. The protein still has to come from somewhere. I agree, it's too expensive now anyway, as is the test tube beef. We better hope it gets cheaper, especially as more people realize fat and meat aren't bad for them. Because we don't have the resources to support a low carb nation. Nor does the rest of the world.
Thanks for the link, bookmarking, I'm all dork over learning about this stuff.
The movie made me bang my head on the table. If the world was actually warming up, the perfectly timed torture from the beginning of the movie where they shove a guy's arm out the window would have taken longer than expected.0 -
I'm a little slow today, you aren't making 3D anything without some materials. No, I'm not eating crickets, I don't care how much it ends up tasting like steak.
Either way, if we go to vat foods/3D foods, whatever, the rich have to eat it, too. Everyone eats from the same vat. No luxury slaughterhouse for the upper classes. That will help ensure the meat stays safe and uncontaminated and that inspections to keep it that way are thorough.
I feel like you've watched Snow Piercer one too many times... As with any 3D printer, your starting material is the simple building blocks of what you want to end up with; in the case of meat, it's a protein substrate. And right now, it's so expensive that it would be for the rich anyways.
I doubt it will ever replace standard meat cuts unless there is some serious global change that makes raising animals much more difficult, but the military is looking at it for providing protein sources to men and women in the field without needing to ship/store/refrigerate large quantities of meat.
http://www.geek.com/news/3d-printed-meat-could-soon-be-cheap-and-tasty-enough-to-win-you-over-1539410/
Snow Piercer was one of the dumbest movies I've ever seen. The protein still has to come from somewhere. I agree, it's too expensive now anyway, as is the test tube beef. We better hope it gets cheaper, especially as more people realize fat and meat aren't bad for them. Because we don't have the resources to support a low carb nation. Nor does the rest of the world.
Thanks for the link, bookmarking, I'm all dork over learning about this stuff.
The movie made me bang my head on the table. If the world was actually warming up, the perfectly timed torture from the beginning of the movie where they shove a guy's arm out the window would have taken longer than expected.
It was terrible. Not even funny terrible. In case you didn't catch my tardy edit:
Read the article. Better understanding now. For some reason I thought the breakdown of materials wasn't quite to that level. Very hopeful for the future!0 -
I just wanted to chime in with the others who said you don't need meat or supplements as a vegetarian. I was a vegetarian for 5 years and was always fine on iron (sometimes I had to take B complex drops, but not always). I also LOVE spinach, so I think that helped since I put it everything. For protein and other animal vitamins eggs (and liquid eggs/egg whites) are awesome, as is Greek yogurt and cottage cheese.
There is no nutritional reason to eat meat in this day and age, especially not if you're okay with fish (which you can usually get even out places). I only started eating meat under pressure from my SO who likes to share everything; I'd go back to being a vegetarian in a heartbeat otherwise. Also, personally, I had no stomach issues when I reintroduced meat (and I jumped right in), so I don't think that's true for everyone.
Good luck!0 -
I quit being a vegetarian a few months ago when I realized I was only getting around 40 grams of protein on what I thought was a good day. I didn't have any stomach problems with the switch and I basically jumped on with a rack of ribs.
I still find the thought of cooking meat to be too icky so I compromise by mainly eating vegetarian at home and eating delicious meaty things when we go out. I do keep some frozen precooked turkey meatballs to add to dinner if my protein for the day seems a bit low.
I found chicken breast, ham, sandwich meat, bacon, meatballs, pepperroni, sausages and burgers to be the easiest to eat to start with. I do still occasionally get grossed out by chicken with bones in it. Shudder.
I agree with some previous posters that you can probably get enough protein as a vegetarian, I just found it to be kind of a pain in the butt to manage that while in a calorie deficit.0 -
Can you start by adding things like ground beef in chili or shredded chicken enchiladas or things where the meat is more "disguised" and you are not just hunkering down on a big piece of meat? If not, then I would maybe just eat a lot of fish and eggs as others have suggested.0
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I quit being a vegetarian a few months ago when I realized I was only getting around 40 grams of protein on what I thought was a good day. I didn't have any stomach problems with the switch and I basically jumped on with a rack of ribs.
I still find the thought of cooking meat to be too icky so I compromise by mainly eating vegetarian at home and eating delicious meaty things when we go out. I do keep some frozen precooked turkey meatballs to add to dinner if my protein for the day seems a bit low.
I found chicken breast, ham, sandwich meat, bacon, meatballs, pepperroni, sausages and burgers to be the easiest to eat to start with. I do still occasionally get grossed out by chicken with bones in it. Shudder.
I agree with some previous posters that you can probably get enough protein as a vegetarian, I just found it to be kind of a pain in the butt to manage that while in a calorie deficit.
I will quote what a PP said above--- I'm too lazy to be a vegetarian. Sure, I can get the protein and iron I need while being a vegetarian, but it's a lot of planning and cooking! I want to eat meat-- that's easy!
I ate a piece of ham the other night and got it down, but chewed like a dog the whole time because I didn't want to feel the texture. I got some thin sliced deli ham that I think I'm going to try to eat as well. Sigh...0 -
I'm a little slow today, you aren't making 3D anything without some materials. No, I'm not eating crickets, I don't care how much it ends up tasting like steak.
Either way, if we go to vat foods/3D foods, whatever, the rich have to eat it, too. Everyone eats from the same vat. No luxury slaughterhouse for the upper classes. That will help ensure the meat stays safe and uncontaminated and that inspections to keep it that way are thorough.
I feel like you've watched Snow Piercer one too many times... As with any 3D printer, your starting material is the simple building blocks of what you want to end up with; in the case of meat, it's a protein substrate. And right now, it's so expensive that it would be for the rich anyways.
I doubt it will ever replace standard meat cuts unless there is some serious global change that makes raising animals much more difficult, but the military is looking at it for providing protein sources to men and women in the field without needing to ship/store/refrigerate large quantities of meat.
http://www.geek.com/news/3d-printed-meat-could-soon-be-cheap-and-tasty-enough-to-win-you-over-1539410/
Snow Piercer was one of the dumbest movies I've ever seen. The protein still has to come from somewhere. I agree, it's too expensive now anyway, as is the test tube beef. We better hope it gets cheaper, especially as more people realize fat and meat aren't bad for them. Because we don't have the resources to support a low carb nation. Nor does the rest of the world.
Thanks for the link, bookmarking, I'm all dork over learning about this stuff.
The movie made me bang my head on the table. If the world was actually warming up, the perfectly timed torture from the beginning of the movie where they shove a guy's arm out the window would have taken longer than expected.
I thought about the arm part while out walking, though, wouldn't wind chill from the moving train freeze him up just the same? Not sure and never intend to find out the hard way, but I know a lot of people working outside in cold conditions live in fear of it.0 -
The more heavily processed meat is, the less it seems like an actual animal. Try prepackaged lunch meats, chicken nuggets/patties, ground meat, etc..0
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I've been vegan for forever and am currently a bodybuilder consuming massive calories and protein. I'm not advocating any type of diet because, frankly, I made my choices for me and you make your choices for you.
That said, if you want protein advice, I'm happy to help, just send me a message and ask any questions you might have. Other than that, good luck. If adding meat to your diet is the best/easiest way for you to reach your goals, then it's the right decision for you.0 -
i was veggie for 6 years, been eating meat again about 4 years now. If you would like any advice feel free to add me
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I've always been weird about my meat- I could find a vein running through a piece of chicken from a mile away. I hated the gristle in cheesburgers, the fatty parts of ham, and the sinew on venison. But, it was food and tasted good, so I just picked around those parts and ate it.
I've actually been like this my whole life. I specifically will only buy cuts of meat that I don't feel like I have to worry about this with and then I trim them like crazy. I don't buy ham. I buy pork tenderloin. I never buy ground meat of any kind because the gristle WILL make me gag. I dissect just about every chicken breast I've ever bought looking for veins or discoloration of any kind and I trim it off.
Once bought a slab of flank steak and found 3 big bloody looking veins running through it...went straight into the garbage. Not a single bite.0 -
Yes. I also am o.k with most meats as long as someone else cooks it.I quit being a vegetarian a few months ago when I realized I was only getting around 40 grams of protein on what I thought was a good day. I didn't have any stomach problems with the switch and I basically jumped on with a rack of ribs.
I still find the thought of cooking meat to be too icky so I compromise by mainly eating vegetarian at home and eating delicious meaty things when we go out. I do keep some frozen precooked turkey meatballs to add to dinner if my protein for the day seems a bit low.
I found chicken breast, ham, sandwich meat, bacon, meatballs, pepperroni, sausages and burgers to be the easiest to eat to start with. I do still occasionally get grossed out by chicken with bones in it. Shudder.
I agree with some previous posters that you can probably get enough protein as a vegetarian, I just found it to be kind of a pain in the butt to manage that while in a calorie deficit.
Restaurant meats are usually o.k. as are some highly prepared foods like Aidells sausages and such.
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For the iron... there's no need to get some expensive supplement, just go to Smith's or wherever and find the WHEAT Chex cereal. One serving is 80% of your daily iron and I find it really easy to eat 2 or 3 servings. I personally eat it because it's high in carbs and the iron is just icing on the cake. However, I'm told that it tastes like cardboard... I don't really care though because it isn't hard to stomach and you get used to the taste. Plus the milk you add to it is gives you a decent balance between carbs, fat, and protein along with iron, potassium, and calcium that is really perfect to start off your day.
As for the meat... really you should just buck up and do it. What do you think your ancestors thought when they saw a vein or some fat? Nothing. They didn't care. Veins are actually more iron dense than the meat surrounding, and fat is a macro nutrient and nothing to be afraid of. I'll agree that the fat texture is somewhat disconcerting, but it disappears if you just cut smaller pieces and get a little a-1 or barbecue sauce. Plus, cutting smaller pieces of meat will not only cut down the time to chew (reducing the time that you feel the fat texture), but it will also make you feel more full. Also... if your afraid of the "blood" and that turns off your appetite, you'll be happy to know that it isn't blood. You can Google it if you like, but I've watched/read several things about meats and the most common thing outlined is the misconception about "bloody" meat and the vegetarian hysteria that ensues.
One more tip... go on a nice long distance run... right after you start getting hungry. After the run, meat will have never tasted so good, fat veins and all.0 -
jam3sblond3 wrote: »For the iron... there's no need to get some expensive supplement, just go to Smith's or wherever and find the WHEAT Chex cereal. One serving is 80% of your daily iron and I find it really easy to eat 2 or 3 servings. I personally eat it because it's high in carbs and the iron is just icing on the cake. However, I'm told that it tastes like cardboard... I don't really care though because it isn't hard to stomach and you get used to the taste. Plus the milk you add to it is gives you a decent balance between carbs, fat, and protein along with iron, potassium, and calcium that is really perfect to start off your day.
As for the meat... really you should just buck up and do it. What do you think your ancestors thought when they saw a vein or some fat? Nothing. They didn't care. Veins are actually more iron dense than the meat surrounding, and fat is a macro nutrient and nothing to be afraid of. I'll agree that the fat texture is somewhat disconcerting, but it disappears if you just cut smaller pieces and get a little a-1 or barbecue sauce. Plus, cutting smaller pieces of meat will not only cut down the time to chew (reducing the time that you feel the fat texture), but it will also make you feel more full. Also... if your afraid of the "blood" and that turns off your appetite, you'll be happy to know that it isn't blood. You can Google it if you like, but I've watched/read several things about meats and the most common thing outlined is the misconception about "bloody" meat and the vegetarian hysteria that ensues.
One more tip... go on a nice long distance run... right after you start getting hungry. After the run, meat will have never tasted so good, fat veins and all.
I almost hurled just reading this.0 -
A B12 supplement helps me...0
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I quit being a vegetarian a few months ago when I realized I was only getting around 40 grams of protein on what I thought was a good day. I didn't have any stomach problems with the switch and I basically jumped on with a rack of ribs.
I still find the thought of cooking meat to be too icky so I compromise by mainly eating vegetarian at home and eating delicious meaty things when we go out. I do keep some frozen precooked turkey meatballs to add to dinner if my protein for the day seems a bit low.
I found chicken breast, ham, sandwich meat, bacon, meatballs, pepperroni, sausages and burgers to be the easiest to eat to start with. I do still occasionally get grossed out by chicken with bones in it. Shudder.
I agree with some previous posters that you can probably get enough protein as a vegetarian, I just found it to be kind of a pain in the butt to manage that while in a calorie deficit.
I will quote what a PP said above--- I'm too lazy to be a vegetarian. Sure, I can get the protein and iron I need while being a vegetarian, but it's a lot of planning and cooking! I want to eat meat-- that's easy!
I ate a piece of ham the other night and got it down, but chewed like a dog the whole time because I didn't want to feel the texture. I got some thin sliced deli ham that I think I'm going to try to eat as well. Sigh...
So rather than the 'tedious' process of opening a bag of spinach or a can of black beans and pouring it into a pan, you'd rather put up with eating something that disgusts you and is hard to get down? Strange.
Also, FYI, if you're eating ham for the iron,
spinach has 16% iron/cup
black beans have 25% iron/cup
ham has 7% iron/cup0
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