I understand your pain- fergusc and I had a discussion about
meat eating a couple of weeks ago- and although I can intellectually convince myself that it might be the easier way to go- my teeth just will not cooperate, and my research background tells me that there is no difference in the chemical structure of a lysine molecule that comes from a soybean or that comes from an animal. Your body uses it the same- so there is no true biochemical reason to dine on steak rather than tofu.....the problem is that plants other than soybeans tend to be weak in one or more of the essential amino acids- so a variety must be eaten- and that can get you into carb trouble if you are choosing grains rather than veggies. Okay enough of the biochem lecture.
I get plenty of protein- I eat tofu, seitan (made from the protein- not the starchy part of high gluten flour- if you have celiac's disease- this is not for you though), edamame, tofu shirataki noodles, soy milk (unsweetened), and limited amounts of soy meat analogs (such as Boca burgers, Morningstar farms crumbles). My weakness is Yves brand Veggie Dogs -
I use texturized vegetable protein (TVP) in soups and chili. I eat low glycemic index beans and legumes - lentils, chana dal, black soybeans, black beans, garbanzos- lots of protein + B vitamins which I need since metformin depletes B vitamins.
I eat Quorn products - roast, naked cutlets - they are made from a mushroom protein- and taste very much look and taste like chicken (I sub them in chicken type recipes) - I served this to my husband's boss and his family and they thought it was Amish grown chicken (I got the cheese and their breakfast bacon at my local Amish market- they just assumed-I didn't tell them otherwise) and got a request for the recipe-lol
I eat tree nuts (almonds, cashews, pecans, walnuts) and make my own nut butters from them, and use limited amounts of peanut butter (don't like it much) for sauces.
I use low carb dairy - greek style yogurt (6 gm carb/22 gm protein per cup), Hood low carb milk, hard cheese, cottage cheese, ricotta, feta, cream cheese
I use Dreamfield's pasta 5 net carbs/serving -contains fiber and protein.
I use whey and soy 'protein' powders. GNC makes unsweetened, plain varieties - I sprinkle them into casseroles and soups (you can't taste them- but the protein content is upped).
I eat limited amounts of egg (again- I don't like the smell or taste of eggs much), meringue powder (pure egg white albumen- the protein part).
Many veggies contain protein-
I don't suffer. I am lazy and would like to be able to put a piece of meat and a pile of broccoli on my plate and be done with it some days- but I don't seem to be able to get past the issues I raised with Fergus.
FYI: There are vegetarian, low carb cookbooks on the market- I can send you a list of the ones I have if you're interested. They tend to focus on the meat replacement products- so I only find them of limited value, but I'd be happy to share. I'm gelchick at gmail dot com
(Sandy, not trying to be a buttinsky here but I wanted to shield your email addy from the spambots. At any given moment there can be upwards of 150 spambots searching our site to harvest email addresses.)
Post Edited By Moderator (Jeannie143) : 1/13/2008 4:07:18 PM (GMT-7)