I know this was mentioned before here in the Vegans/Vegetarians forums and I wanted to maybe start this thread for all things pertaining to the book that Dr. Garth Davis authored, Proteinaholic. So far I'm on chapter 6 of it and I'm just amazed with how sound it is and all the studies that are out there to support why we don't need such a high amount of protein, and why it's a culprit of obesity, high blood pressure, diabetes, etc.... There's just so much to talk about if anyone wants to get into discussion. Now, this thread IS NOT going to be for debate. I do not want anyone coming on here advocating high protein and what they "know" and debating with any of us who are or evolving into plant based, vegans or vegetarians. I want to share the things I've learned from the book and if anyone wants to challenge those, READ THE BOOK FIRST, and then you can come and talk about it. If you don't or haven't read the book, feel free to read the things that will be posted...and do your own homework to find these facts/truths out for yourself. I literally don't have time to do a protein ping pong match...so don't start one. You will be ignored.

Okay, with that said and out of the way, the first thing I want to mention is that Dr. Davis actually dispels the myths about protein and why our bodies don't need so much. It is not an opinionated book, it's a science/fact book. It makes TOTAL sense. He is quite comical too. The parts where he plays out his doctor/patient dialogues hit me the most...because I can relate to how I was educated about protein being what we all need. I had the same mentalities as he did regarding it, but after I started watching documentaries on plant based diets for the past couple of years, I've slowly become open to all the health benefits of eating plant based. But now, even though I knew plant based is great for the health, I didn't know that the protein component was/is what was causing so many problems in my health, my husband's, etc. Now, I've got science and truth to understand the premise of protein. The history of why, what Dr Davis talks about, we western society pick apart whole foods and live based off of macronutrients. Now, it just boggles me why we do that. The other thing that rings true and is nice knowing, is that he is a bariatric surgeon too. He knows what he's coaching/telling his patients. He knows that he was not a nutritionist, didn't know a single thing, but the one hour of nutrition studies in his school days, but he took the time to dive into history, studies, reports, etc to bring light to why western society is so unhealthy, and most of it is based on animal protein.

Wow.

Read the book!

The nachos is more of a "junk" food kind of dish with lots of yummy veggies and black beans. It'll be okay every now and then, due to the chips. But if I get some corn tortillas and make my own, it'll be a little better than the bagged ones I bought.

Kitchen is officially closed for the day!

Edited September 4, 20178 yr by Newme17

Y'all's food looks outstanding!

I was listening to this great lecture on an introduction to WFPB diets on my ride into work this morning and I thought I would share it. There are some great case studies for people that changed their lives.

4 hours ago, Apple1 said:

I was listening to this great lecture on an introduction to WFPB diets on my ride into work this morning and I thought I would share it. There are some great case studies for people that changed their lives.

Thanks for the share. I think I'll try to tune in later today. I wanted to start it now, but playing catch up here at work! Thus I shouldn't be on here....lol

Edited September 5, 20178 yr by Newme17

OMGosh! Your dishes look so TASTEY! I have to learn how to work with Tofu. I tried in the past, before I went vegetarian just because I like tofu, but I didn't have much success. Those nachos are right up my alley because it's QUICK.

17 hours ago, Frmbandtosleeve said:

OMGosh! Your dishes look so TASTEY! I have to learn how to work with Tofu. I tried in the past, before I went vegetarian just because I like tofu, but I didn't have much success. Those nachos are right up my alley because it's QUICK.

That was my first time making a dish with tofu! I read a bunch of the reviews to see what advice was given. Freezing the tofu after slicing it was one of the tips everyone said makes the texture so much better. I froze them for 2-3 hours and it turned out perfect.

There is an online WFPB cooking class put on my Forks over Knives that I would love to take. I might do it sometime, but the cost is a little much right now.

An observation and a question for all the veggie heads.

Since switching my diet to WFPB I have become super regular, like 3 times a day regular ? I have also noticed the amount of bounce on the scale has gone way down. Before I used to go up and down 1-2 pounds while in a holding pattern. Now the number only seems to vary by .3 and so far 3 -4 days is the longest before dropping 1-2 pounds.

Has anyone else noticed this?

22 hours ago, Apple1 said:

An observation and a question for all the veggie heads.

Since switching my diet to WFPB I have become super regular, like 3 times a day regular ? I have also noticed the amount of bounce on the scale has gone way down. Before I used to go up and down 1-2 pounds while in a holding pattern. Now the number only seems to vary by .3 and so far 3 -4 days is the longest before dropping 1-2 pounds.

Has anyone else noticed this?

Well, you know I don't know anything about the bounce on the scale. But like you, I stay quite regular. All that good fiber!

On 9/6/2017 at 10:40 AM, Apple1 said:

An observation and a question for all the veggie heads.

Since switching my diet to WFPB I have become super regular, like 3 times a day regular ? I have also noticed the amount of bounce on the scale has gone way down. Before I used to go up and down 1-2 pounds while in a holding pattern. Now the number only seems to vary by .3 and so far 3 -4 days is the longest before dropping 1-2 pounds.

Has anyone else noticed this?

me too. its definitely the combo of WF and PB together. Back when I was pescetarian and relying mostly on bread and pasta pre-surgery I was always backed up.

On 9/4/2017 at 5:42 PM, Newme17 said:

The nachos is more of a "junk" food kind of dish with lots of yummy veggies and black Beans. It'll be okay every now and then, due to the chips. But if I get some corn tortillas and make my own, it'll be a little better than the bagged ones I bought.

Kitchen is officially closed for the day!

At HEB you can get the little street taco size corn tortillas. You can set one on a paper towel and nuke it at 30second intervals until it's crisp. Usually takes about 1minute in my microwave. Then it's soooo crisp for a tostada. You can break it into sections and make your own nachos without having the deep frying oil from traditional bagged tostada chips. They seem like a perfect size for someone who is out a few months from surgery!

Tofu broccoli, snap peas, and carrot stir fry. I used a stir fry sauce that is low sodium and only 3G of sugar per serving. It was delicious. I think I am learning how to do tofu. My dh was a happy camper ?

I am currently reading the book and have started making the change to vegetarian/vegan lifestyle. I love the book! Since my sleeve surgery I haven't been able to really tolerate much protein and would get most of my daily amount from shakes. I have been so confused on what I should eat even after almost 3 years. So I was excited to know that I there is an alternatives and that it's ok to not have so much protein especially since it doesn't set well with tummy . I have had on going digestive issues and feel the main cause is dairy. I have cut out dairy and most meat protein for the last week and a half. I am proud to report that for the first time in months I have had almost no issues with digestion. WOW! So happy there are like minded bariatric people to share with.

21 minutes ago, TheMrsV said:

WOW! So happy there are like minded bariatric people to share with.

Welcome @TheMrsV. We are all learning here. I have been transitioning over to a WFPB diet for almost 4 weeks now. It is definitely trial and error as I learn a new style of cooking. I am fortunate To be far enough post op that I can eat most anything and I am Doing fine with protein levels. Most days I am hitting 45-55g. Some days I even hit 60g. The thread starter @Newme17 was the person that got me started on researching a healthy diet. I am thankful.

I totally agree. I am sure that I will have my "mess ups" but I am determined to feel better and to get my digestive track back "on track". I've never had Tofu and am a little apprehensive but I am going to try it. Any suggestions of how to prepare certain things like tofu would be greatly appreciated. I am very open to advice and input. ?

17 minutes ago, TheMrsV said:

Any suggestions of how to prepare certain things like tofu would be greatly appreciated. I am very open to advice and input. ?

My fave way to prep tofu is to bake it into cubes. You can throw it into anything and it's tasty! The keys are this though:

1. Buy extra or extra extra firm tofu (not silken)
2. Pressing out all the water first (I have a tofu press, but you can also use two plates with a heavy thing stacked on top)
3. Freezing (at least a few hours)
4. Thawing
5. Marinating

The freezing gives it the best meaty texture, it's so much better that way, IMHO. You can marinate in anything you like (check out this page for a few ideas), or you can just toss in a bit of olive oil and bake for 25 mins at 400 degrees (and check here for more details).

One other tip, if you want to make something like a tofu scramble (a vegan classic--here's a few recipes), don't press and freeze. Just drain the extra water from the box and throw in your pan, breaking it up into crumbles as you cook.

Edited September 8, 20178 yr by fruitandveggies