I was referred to a dietician when I switched medical providers. It was a good reminder of what I already knew, but from which I had slipped away in practice.
My husband and I always have primarily subsisted on home cooking. But I grew up on a farm – and farm cooking is my baseline. My husband grew up in a city filled with Polish, Hungarian, Italian first and second generation Italian people and their old country food.
I became a vegetarian when I was 19 and stayed one until I was pregnant with our daughter 13 years later. I sent my husband out in the middle of the night to buy bacon. I had to have a BLT. From what the dietician wants me to do, I should have stayed with the diet of my twenties. I have to get back to it. Brown rice, lentils, salads, whole wheat bread and pasta, but not much of it. No sugar. Hard cheese is okay, but Havarti is in my past. Reasonable amounts of fat, but no cream in my coffee, no bacon, but fish and and chicken are okay. My blood lipids are too high and I cannot tolerate statins, so I have to help my arteries out via diet.
I think I need to vacation in Italy for a month to truly get the hang of the Mediterranean diet.
8 billion people, and we need to do better at feeding them. Animal protein is expensive, uses too much land, and many say is unnecessarily cruel. Read about the environmental impact of veganism. I cannot help but think that war, climate extremes, and many other worldwide problems are simply because there are just too many people on Earth doing stupid things that are destructive and short-sighted.
I don’t have answers, but we can live more simply and eat in ways less harmful to our world and ourselves.
What are your top concerns when you plan your meals?
O in #AtoZ2023 – Omnivores, Over-reach, Over population, Over-grazing