jeffwPlant-heavy ‘flexitarian’ diets could help limit global heating, study finds
𝕱𝖎𝖗𝖊𝖜𝖎𝖙𝖈𝖍My partner and I are flexatarians, it’s lovely. The only downside is that it’s hard to not eat carb heavy, which is also an issue with vegetarianism and veganism. I feel like a spy among vegetarians.
I really don’t eat a lot of meat. When I do it’s usually chicken, sausage, or broth. The latter two are great for using bits of the animal that wouldn’t normally be consumed alone.
girlfreddyI eat pretty much the same, except almost zero carbs because of diabetes. But I’ve been eating like this for decades because my stomach just can’t handle most beef or pork at all (except the sausage) … it sits like a rock in my gut and takes almost a full day to start feeling normal again.
Ever since pandemic, meat has been doing the same to me. Muscle meat in particular, ground meats I’m more ok with.
How do you manage to avoid carbs? It seems like almost everything nonmeat is some form of carb, except for mushrooms, milk, and eggs
I try to keep my carbs under 30 grams per day. Above that I gain weight and feel like crap.
Very VERY limited wheat products like bread, pasta, etc (once per week if that). I used to use konjac noodles as an alternative but they’ve become very expensive.
Zero sugar (I use stevia instead, but it’s an acquired taste).
I make protein shakes with 0% milk, real chocolate powder, collagen protein and stevia. I’ll have 2-3 @ 16oz per day.
I also make my own soda/pop with club soda, lemon and lime juice, and stevia.
Drink about a gallon/4 litres of water per day.
And because of cost I eat a lot of frozen veggies vs fresh … mixed with pasta sauce, melted cheese on top, or made into an omlet of sorts.
Homemade soups are also great, but I currently live in a rooming house so don’t have access to a freezer anymore.