What's your stance on vegetables? Do you eat a lot or a litte?
Personally, even though I recognize we get most nutrition from animal products, I still find vegetables to be valuable part of my diet. How about you?
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I am not very adventurous when it comes to vegetables, and neither am I very diligent about eating them. The only culinary vegetable I end up eating most days is cos/romaine lettuce. I eat other lettuces too, but really only when I'm ordering food at a restuarant. That is about all in the way of vegetables. I do eat *culinary v*egetables daily though, which include cherry tomatoes, cucumbers, and red onions (on salads, with romaine as a base). The reasons I don't eat many vegetables are (a) I am not very fond of their taste and (b) in hunter-gatherer economics terminology, the opportunity cost is too great to waste one's energy gathering plants that are so low in calories, so in my mind (non starchy) vegetables are a neolithic luxury...and an unappetizing one at that. As far as taking a stance goes? I don't eat them but that doesn't mean I don't think you should either. If you like them and find they are better had then not had, then by all means indulge. Doesn't bother me. |
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I would say it makes up 30% or so of the food I consume. I eat a lot of spinach and broccoli. I will eat carrots with a roast of some sort. I also use cauliflower as a rice substitute in dishes. The bulk of my diet is animal and fish proteins and fats. Matt |
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I don't vary mine much. The standards in my house are spinach, red leaf and romaine lettuces, broccoli, cauliflower, and avocados. I go with organic and locally grown, except for the avocados (those come from San Diego). We have something with every supper. |
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I am currently counting my carbs so I cannot eat too many. One carrot is like 5 carb grams. And I have 30 grams to spend for one entire day. Another 5 grams is sauerkraut. So - if you are counting your carbs I would stick with green leafy and fermented. Otherwise you will run out of your limit. If you are metabolically okay and healthy - eat some with every meal. Make sure some of them are raw, some are fermented and some are bitter. That is very important. |
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I eat a lot of vegetables, at least compared to how many I ate a few years ago. I could eat collards every day. I like leafy green stuff as a base for things when I don't want to eat a bunch of carbs, like fisherman's eggs or in soups where SAD eaters would probably put noodles. Avocados and hot peppers on anything you could possibly want them with. I love broccoli and salads. I also eat a little bit of something fermented just about every day. |
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Vegetables make up about half of my diet. I add onion and garlic to almost everything. And I make a point to eat some leafy green things, and some colorful things every day. Due to the caloric density of vegetables its probably 30/70 plant/animal calorie wise. But on my plate its 50/50. |
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A little, but I vary them substantially. I like the concept of using them kinda like a condiment. In fact when I do eat them I try to make them the lacto-fermented type. A few servings a day is plenty for me. I use to the BAS deal, but got burned out on that fairly quick. I eat more in the summer when my garden is in and less in the winter....thats for certain. |
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I eat veggies 2x/day (usually) for fiber, minerals, and vitamins, even though they're industrially-grown. They're about 10% of my caloric intake in a good week. |
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Vegetation including fruit are the base of what I eat. The rest is eggs and organ meats and I include shell fish and mollusks in this as they are eaten whole. Oh. also bone broths. I am effing sick of steaks and chicken. |
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