In all the rush to get Spencer off on his trip, we happened to have a friend and neighbor over for dinner, as she will help take care of our cats while we are both away. And she is on another one of “those” diets. This time it’s Atkins. The one that T.Collin Campbell, author of The China Study, terms “An American Travesty”. She chose this diet because she believes that being “low carb, high protein”, eating primarily meat, will help her lose weight. This week, she roasted a veal shank, Osso Buco, and was feasting off of that. I’m sure you can imagine the look on my face!
Aside from calling it an American Travesty, here’s a summary of what T. Colin Campbell has to say about the Atkins Diet (click here for the full article):
“One of the reasons why people continue to follow the Atkins diet in spite of its harmful effects is because it works. That doesn’t mean it’s a good idea, but it might be helpful to understand how it works. When carbohydrates are restricted, the body thinks you are starving and ketosis begins. Via the Atkins Diet, the body resorts to a survival technique to keep from destroying all of its muscle mass, which is to begin breaking down stored fat into a byproduct called ketones, a form of emergency fuel. The body loses fat, in spite of the fact that you are consuming high-fat foods. The problem is that once you go off the diet, this mechanism stops and you gain the weight back. In fact, the rebound weight gain from Atkins is the worst of any diet I have ever seen. Once you start consuming carbohydrates again, the weight begins to return, as the ketosis ends and the meat and fat you have been consuming become fattening again. The Atkins diet is a health destroying diet, placing incredible stress on the kidneys as a result of consuming this diet.”
But what? If I had a dollar for the number of times people have said this to me, I’d own a mega-yacht, and Spencer wouldn’t need to be crewing on one.
I’ll be honest …. I let her have it. I’m glad she’s a good sport.
I asked her two questions:
1) How much protein did she think she needs daily?
2) What does she think I eat everyday?
She was unable to answer either question.
I’m finding there appears to be a common theme whenever I speak with people about plant based lifestyles:
1) They have a misconception about how much protein they need.
2) What I consider protein, they likely consider carbs, which they think are not good for them.
3) They don’t know what a vegan or plant based mealplan looks like, hence the But …
4) They think a vegan lifestyle takes too much time.
So this week, I’ll finish off my pages on Protein & Carbs. In case you are wondering, as a quick rule of thumb, the average adult requires approximately 8 g of protein for every 20 lbs. of body weight.
And while Spencer is away, I created a simple menu for myself. I’m working with 14 recipes, (7 lunches, 7 dinners) based upon 7 vegetables and a mix of denser protein sources (grains, tofu, beans). All of the recipes can be prepared in under 30 minutes, without any leftovers. It will be my first e-book, and I’m calling it Simply for Singles. So the next time someone says to me “I wish I could eat like you, but … “, I’ll be ready for them!
In the meantime, below is one of my own favorite “go-to” recipes, Lima Bean Green Curry, a great source of protein, with approximately 16g per serving. And likely, you’ll be seeing a Simply Curry ebook sometime soon too. I love it! My favorite curry brand, Maesri, comes in a can (available locally at Gourmet Gallery). I was somehow out of it this week, and found that Thia Kitchen brand in a jar was almost as satisfactory. I usually boil & drain my basmati rice (as you would pasta) … 16 minutes, and it’s done …
Have a wonderful week!
- 1 teaspoon olive oil
- ¼ medium white onion, sliced
- 1 12 ounce bag asian vegetables, frozen
- 8 ounces lima beans, frozen
- 1 to 3 teaspoons green curry paste, (Maesri brand if available)
- 1 13.5 oz can coconut milk, (or light coconut milk)
- 1 teaspoon sugar
- serve over basmati rice
- salt, to taste
- Heat oil in a deep skillet over medium heat. Saute onion, until tender, 2 minutes.
- Add all remaining ingredients, adding the curry a little at a time, tasting for your desired heat level (you can always add, but never subtract). Cover, reduce heat and simmer 15 minutes.
- Serve over basmati rice, with a pinch of salt.