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Is vegetarian diet good for you?
I have a question that I always wanted to ask. I have been a strict vegetarian for a about 6 years. I stopped eating any meet or fish, and eggs. I did buy some vegetarian cheese sometimes.
After I have been on this diet, I noticed that my energy levels dropped significantly.
For about the same time ( 6 years) I have been running long distances while being on this diet. I started running 3-5 km a day, building up to 14 km a day. I was going running every day, shine or rain.
My diet was very simple: vegetables, bread, rice (sometimes, lots of soya (!) products and loads of chocolate. Cholocate propbably played important part in my sport - it allowed me to cover long distances.
Then suddenly this April everything changed. I had food poisoning, 4 days after it my whole body went numb, then I got extrasystoles, my heart is now beating very fast and I feel very weak and old (I am 32).
Last week I started eating fish - a bit every day.
Here are my questions:
1. How long would it take to see the benefits of my new fish diet?
2. Are vegetarians relly very sick people?
3. Can poor diet (like mine) and loads of stress make the body feel weak? The problem with me now, is that I cannot simply walk - my pulse goes around 100 - 120 beats per minute.
Thank you very much for your answer.
I am a Russian lady living in New Zealand. This is where all my problems have begun........ :(
After I have been on this diet, I noticed that my energy levels dropped significantly.
For about the same time ( 6 years) I have been running long distances while being on this diet. I started running 3-5 km a day, building up to 14 km a day. I was going running every day, shine or rain.
My diet was very simple: vegetables, bread, rice (sometimes, lots of soya (!) products and loads of chocolate. Cholocate propbably played important part in my sport - it allowed me to cover long distances.
Then suddenly this April everything changed. I had food poisoning, 4 days after it my whole body went numb, then I got extrasystoles, my heart is now beating very fast and I feel very weak and old (I am 32).
Last week I started eating fish - a bit every day.
Here are my questions:
1. How long would it take to see the benefits of my new fish diet?
2. Are vegetarians relly very sick people?
3. Can poor diet (like mine) and loads of stress make the body feel weak? The problem with me now, is that I cannot simply walk - my pulse goes around 100 - 120 beats per minute.
Thank you very much for your answer.
I am a Russian lady living in New Zealand. This is where all my problems have begun........ :(
My own insignificant opinion is that your diet plan is asking for trouble. Starts with T and ends with E. Excess soy can cause thyroid problems and also hormonal imbalance. Theoreticaaly a vegetarian diet van provide the equivelant nutrients of that of a meateater, but in most cases this is not true. It is very difficult to do this. Not impossible, but difficult. I think the answer in diets is moderation.
the paper you are referring to is more of a political statement than a statement of fact. Read the 'research' on the Central American children it misses out so much information it's painful to read, it really is laughable.
Bottom line, eat well, eat a balanced diet, never too much of anything (including soya and meat), be honest with yourself, take into account your environment, toxic-load, stress levels, exercise, read up on your nutrients and try and feed yourself with what you need and nearly most importantly listen to your body, only it really knows what is good for you.
We're all different, we all have different needs at different times, so copying someone else is not necessarily going to help.
It Is possible to be vegan, healthy and full of energy in this day and age of so much choice of foods. Me and my partner have 20 vegan years between us, so we know this for a fact, no researchers needed.
Bottom line, eat well, eat a balanced diet, never too much of anything (including soya and meat), be honest with yourself, take into account your environment, toxic-load, stress levels, exercise, read up on your nutrients and try and feed yourself with what you need and nearly most importantly listen to your body, only it really knows what is good for you.
We're all different, we all have different needs at different times, so copying someone else is not necessarily going to help.
It Is possible to be vegan, healthy and full of energy in this day and age of so much choice of foods. Me and my partner have 20 vegan years between us, so we know this for a fact, no researchers needed.
Soy Protein Isolate: Not So Friendly
Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.
SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution. Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).
Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22) But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth.
Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.25
In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27
Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.
In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods. An example is "Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age", sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilized and brought into better health by feeding them native foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar. All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was "adequate", so the experiment was declared a success.
Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited "occasionally", usually after finishing a meal; that over half suffered from periods of moderate diarrhea; that some had upper respiratory infections; and that others suffered from rash and fever.
It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products - notably, vitamins A, D and B12, iron, iodine and zinc.
Soy processors have worked hard to get these antinutrients out of the finished product, particularly soy protein isolate (SPI) which is the key ingredient in most soy foods that imitate meat and dairy products, including baby formulas and some brands of soy milk.
SPI is not something you can make in your own kitchen. Production takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and, finally, neutralized in an alkaline solution. Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray- dried at high temperatures to produce a high-protein powder. A final indignity to the original soybean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).
Much of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level trypsin inhibitor SPI feeding results in reduced weight gain compared to controls.22) But high-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth.
Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.25
In feeding experiments, the use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27
Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in third world countries and form the basis of many food giveaway programs.
In spite of poor results in animal feeding trials, the soy industry has sponsored a number of studies designed to show that soy protein products can be used in human diets as a replacement for traditional foods. An example is "Nutritional Quality of Soy Bean Protein Isolates: Studies in Children of Preschool Age", sponsored by the Ralston Purina Company.28 A group of Central American children suffering from malnutrition was first stabilized and brought into better health by feeding them native foods, including meat and dairy products. Then, for a two-week period, these traditional foods were replaced by a drink made of soy protein isolate and sugar. All nitrogen taken in and all nitrogen excreted was measured in truly Orwellian fashion: the children were weighed naked every morning, and all excrement and vomit gathered up for analysis. The researchers found that the children retained nitrogen and that their growth was "adequate", so the experiment was declared a success.
Whether the children were actually healthy on such a diet, or could remain so over a long period, is another matter. The researchers noted that the children vomited "occasionally", usually after finishing a meal; that over half suffered from periods of moderate diarrhea; that some had upper respiratory infections; and that others suffered from rash and fever.
It should be noted that the researchers did not dare to use soy products to help the children recover from malnutrition, and were obliged to supplement the soy-sugar mixture with nutrients largely absent in soy products - notably, vitamins A, D and B12, iron, iodine and zinc.
Newest Research On Why You Should Avoid Soy
by Sally Fallon & Mary G. Enig, PhD
About the Authors:
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the Weston A. Price Foundation, Washington, DC (www.WestonAPrice.org).
The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat - even in Asia. During the Chou Dynasty (1134-246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.13
The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.
The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy also contains goitrogens - substances that depress thyroid function.
Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.
The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans. When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.
Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.
Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a "spacey" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.
Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet - whatever may be its other deficiencies - is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20
by Sally Fallon & Mary G. Enig, PhD
About the Authors:
Sally Fallon is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (1999, 2nd edition, New Trends Publishing, tel +1 877 707 1776 or +1 219 268 2601) and President of the Weston A. Price Foundation, Washington, DC (www.WestonAPrice.org).
The propaganda that has created the soy sales miracle is all the more remarkable because, only a few decades ago, the soybean was considered unfit to eat - even in Asia. During the Chou Dynasty (1134-246 BC) the soybean was designated one of the five sacred grains, along with barley, wheat, millet and rice. However, the pictograph for the soybean, which dates from earlier times, indicates that it was not first used as a food; for whereas the pictographs for the other four grains show the seed and stem structure of the plant, the pictograph for the soybean emphasizes the root structure. Agricultural literature of the period speaks frequently of the soybean and its use in crop rotation. Apparently the soy plant was initially used as a method of fixing nitrogen.13
The soybean did not serve as a food until the discovery of fermentation techniques, some time during the Chou Dynasty. The first soy foods were fermented products like tempeh, natto, miso and soy sauce. At a later date, possibly in the 2nd century BC, Chinese scientists discovered that a purée of cooked soybeans could be precipitated with calcium sulfate or magnesium sulfate (plaster of Paris or Epsom salts) to make a smooth, pale curd - tofu or bean curd. The use of fermented and precipitated soy products soon spread to other parts of the Orient, notably Japan and Indonesia.
The Chinese did not eat unfermented soybeans as they did other legumes such as lentils because the soybean contains large quantities of natural toxins or "antinutrients". First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer.14
Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together.
Trypsin inhibitors and haemagglutinin are growth inhibitors. Weanling rats fed soy containing these antinutrients fail to grow normally. Growth-depressant compounds are deactivated during the process of fermentation, so once the Chinese discovered how to ferment the soybean, they began to incorporate soy foods into their diets. In precipitated products, enzyme inhibitors concentrate in the soaking liquid rather than in the curd. Thus, in tofu and bean curd, growth depressants are reduced in quantity but not completely eliminated.
Soy also contains goitrogens - substances that depress thyroid function.
Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract. Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.15 Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.
The soybean has one of the highest phytate levels of any grain or legume that has been studied,16 and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking.17 Only a long period of fermentation will significantly reduce the phytate content of soybeans. When precipitated soy products like tofu are consumed with meat, the mineral-blocking effects of the phytates are reduced.18 The Japanese traditionally eat a small amount of tofu or miso as part of a mineral-rich fish broth, followed by a serving of meat or fish.
Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known; those of zinc are less so.
Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood-sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a "spacey" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.
Milk drinking is given as the reason why second-generation Japanese in America grow taller than their native ancestors. Some investigators postulate that the reduced phytate content of the American diet - whatever may be its other deficiencies - is the true explanation, pointing out that both Asian and Western children who do not get enough meat and fish products to counteract the effects of a high phytate diet, frequently suffer rickets, stunting and other growth problems.20
Both my boyfriend and I have been vegans for the past two years, but have noticed drastic decreases in energy, and a general decrease in health (more colds/flus/susceptibility to infection, etc). We were also very careful about eating a variety of legumes, nuts, fruit, soy (especially soy as we are both quite active) etc. After finding out some serious issues with soy intake (see below), and my dropping from an already slim 125lbs to about 110-115lbs (I’m 5’9 ½) – even though I was eating a TON of diverse foods, we’ve decided to reincorporate some fish (only independently fished fish of course) into our diet. Environmentally, we feel that this is the best way to go (the cultivation of soy is quite bad for soil as it leaves it quite inefficient), as well as in terms of health. Ethically, I’m still not sure that I’m totally okay with it, but I became a vegan because I believed that humans don’t need to eat any animal products to survive a healthy life. I find it hard to deal with vegans who are not understanding that- while I’ve seem some pretty atrocious junk science reports that state we are actually herbivores- we did evolve as omnivores (just take a look at our evolved teeth) and until we find better supplements, some people’s bodies can’t deal with veganism. To the person saying that soy is not unhealthy:
I agree with the post about the diest not being unhealthy for you. I am a vegan and I am in the best shape of my life. You just have to make sure that you are getting enough of your legumes, grains, fruits and veggies. Soy is not harmful to you. The part that is harmful is the GMO enhanced. The kind that I like the most is Nasoya and it is also organic. This would be the kind that I would recommend. Also if you eat the veggie cheeses you have to be careful because some of them contain milk. Since they do if you are a vegan and have been or sometime and you ingest milk it could make you really sick especially if it is mixed with soy. Also you can make you own cheeses if you have to have them that much and they will be healthier since they are made of seeds or nuts. YOu also have to make sure that the chocolate, caffeine and any other sodas are out. Refined sugars and any flours that are not whole grain. That is the important part of the diet is the whole grains with no refined sugars. YOu can use Agave instead of sugar and it is natural for a cactus. Hopes this helps.
Ive been a vegetarian for 40 years; I became a vegetarian for ethical reasons. For most of the time I have been an ova-lacto vegetarian but my milk consumption has decreased over the years due to increasing intolerance. I agree with those who say you have to be careful to eat a well-balanced diet.
Here are a few websites which you might find useful:
http://www.vegsoc.org/health/
http://www.vegetariannutrition.net/articles.htm
http://www.veganpath.com/martindeporres
http://www.vegetarian-nutrition.info/
I'm sorry if I sounded a bit nippy in my last post, I'm genuinely trying to be helpful. I just find it frustrating that veggie and vegan diets are still very much misunderstood and that the majority of people think that it's unhealthy, when really, nothing could be further from the truth.
Lots of people seem to turn 'veggie' by simply avoiding meat and fish, but not learning which plant foods they should be eating to get all their nutrients from. No wonder these people get sick if they think they can get all their vitamins from a frozen pizza! :D
In answer to your question, yes, a vegetarian diet is VERY healthy, but (as with any diet) you need to make it as varied as possible and to learn what foods contain the nutrients you need. You should be able to get everything you need in abundance without ever needing to use multi-vitamins.
http://www.vegsoc.org/health/
http://www.vegetariannutrition.net/articles.htm
http://www.veganpath.com/martindeporres
http://www.vegetarian-nutrition.info/
I'm sorry if I sounded a bit nippy in my last post, I'm genuinely trying to be helpful. I just find it frustrating that veggie and vegan diets are still very much misunderstood and that the majority of people think that it's unhealthy, when really, nothing could be further from the truth.
Lots of people seem to turn 'veggie' by simply avoiding meat and fish, but not learning which plant foods they should be eating to get all their nutrients from. No wonder these people get sick if they think they can get all their vitamins from a frozen pizza! :D
In answer to your question, yes, a vegetarian diet is VERY healthy, but (as with any diet) you need to make it as varied as possible and to learn what foods contain the nutrients you need. You should be able to get everything you need in abundance without ever needing to use multi-vitamins.
ANY diet can be extremely unhealthy for you and make you ill if it is unbalanced and (no offence) it sounds as if your diet was very unbalanced - and not simply because you were veggie. If you are vegetarian or vegan then it's important to get a wide range of protein, calcium, iron, vitamins etc from a wide range of sources (just as it is for an omni too) - quinoa, fruit, veg, leafy greens, nuts, seeds (linseed in particular for omega oils), pulses, dried fruit, grains, sea veg and B12 fortified cereals and convenience foods will provide you with all the essential nutrients you need.
It's a myth that vegetarians need to take multi-vitamins to remain healthy, in fact as a group, they have lower overall mortality rates and suffer up to 40% LESS instances of serious cancers.
I've been vegetarian for 17 years and vegan for the last 6 of those and my health actually improved after turning vegan - I no longer suffer from terrible period pains or regular colds like I used to. I never take vitamins but get all my nutrients from a varied diet.
There are lots of reliable sources of nutritional information online (try the Vegetarian Society website for example). I'm a moderator on a veggie/vegan forum at veganpath.com, if you have any questions then please feel free to talk to the other members there as there is a vegan doctor and several nurses who would be happy to put your mind at rest and answer any questions about health and nutrition you might have :)
It's a myth that vegetarians need to take multi-vitamins to remain healthy, in fact as a group, they have lower overall mortality rates and suffer up to 40% LESS instances of serious cancers.
I've been vegetarian for 17 years and vegan for the last 6 of those and my health actually improved after turning vegan - I no longer suffer from terrible period pains or regular colds like I used to. I never take vitamins but get all my nutrients from a varied diet.
There are lots of reliable sources of nutritional information online (try the Vegetarian Society website for example). I'm a moderator on a veggie/vegan forum at veganpath.com, if you have any questions then please feel free to talk to the other members there as there is a vegan doctor and several nurses who would be happy to put your mind at rest and answer any questions about health and nutrition you might have :)
Lana, I am so sorry to hear of your condition. That must feel very scary! I was not familiar with the condition of "extrasystoles," but researched it and understand how frightening it must be. Please be very kind to yourself through your recovery (and always). It is important to treat yourself with compassion.
As for your health/nutrition issues: Please go to WIKIPEDIA.COM and type in EXTRASYSTOLES. They suggest that hydration and plenty of calcium/magnesium/potassium are key in recovering from PVCs and the like. They also suggest AVOIDING CHOCOLATE, which I noticed was a favorite of yours. Apparently, it might serve as a trigger for certain heart conditions.
I have been vegetarian for nearly 11 years; for 7 of those years, I was a strict vegan---and an avid runner. After about 2 years of being a runner & a vegan, I was struck with a terrible illness that remains a mystery. I was hospitalized for severe dehydration, after vomiting (etc) for several hours. No one knew what caused this. I was in and out of consciousness, hallucinating and felt as if I were on the brink of death. My recovery was slow, and I never quite felt the same after this strange and violent illness.
However, 2+ years ago (I am 34), I decided to incorporate dairy into my diet again. I FELT BETTER IMMEDIATELY. So, I hope that you feel the benefits of your fish addition very soon. I am still vegetarian for ethical reasons, but I no longer advocate for others to become vegetarian. I think it's quite possible we NEED an "eclectic" diet for optimal health. My problem with animal consumption lies more in the treatment of animals when they're alive than with ingesting animal protein; hence, I would suggest that you begin incorporating some CLEAN meat from free-range sources, if you are able. I completely understand how difficult that might be; I myself have not been able to do that yet. If you CAN take in some meat, just say blessings of gratitude for it and you will probably find that helps you make peace with it. (That's the Buddhist in me talking; I only suggest it if you are struggling with what feels like an ethical dilemma.)
If you can't do the meat thing, please make sure you are taking in plenty of WHEY PROTEIN (NOT SOY!!!!) SHAKES. Please do some research on studies that have shown that too much soy consumption is damaging to the body.
An average woman weighing about 125 lbs needs approximately 80 grams of protein every day. You will find what feels right for you; that's just a general guideline.
As for exercise, I now walk 3-5 days a week for about 45minutes, and work out on the stair-stepper 3-5 days a week for about 20-30 minutes. I also do some yoga/stretching every day. This is much more reasonable for my body, much less demanding and harsh. I miss running, but my body is clearly happy I changed the exercise routine---and I'm still in good shape. When you are able, please incorporate exercise gently. You may want to find a way to make peace with not running anymore.
So, my lay-person's suggestions are:
*Be compassionate with yourself during this time!
* Take in plenty of hydration; I hate to say it, but GATORADE is very helpful
* Take in plenty of CALCIUM, MAGNESIUM AND POTASSIUM
* Avoid chocolate and caffeine in large quantities (I would suggest allowing yourself some chocolate treats, though, if you like them so much. Just be mindful and aware of what your body is telling you)
* Take in plenty of NON-SOY protein (preferably WHEY)
* Keep doing what you're doing...asking questions and discovering possible "solutions"
Of course, you need to check with your own body, your own instincts and your own trusted physician before getting into any of the food/vitamin suggestions. In the meantime, know that there are people in the world (including yourself!) who want you to be healthy and strong.
Wishing you many blessings and recovered health,
~Michelle S.
Denver, Colorado (USA)
As for your health/nutrition issues: Please go to WIKIPEDIA.COM and type in EXTRASYSTOLES. They suggest that hydration and plenty of calcium/magnesium/potassium are key in recovering from PVCs and the like. They also suggest AVOIDING CHOCOLATE, which I noticed was a favorite of yours. Apparently, it might serve as a trigger for certain heart conditions.
I have been vegetarian for nearly 11 years; for 7 of those years, I was a strict vegan---and an avid runner. After about 2 years of being a runner & a vegan, I was struck with a terrible illness that remains a mystery. I was hospitalized for severe dehydration, after vomiting (etc) for several hours. No one knew what caused this. I was in and out of consciousness, hallucinating and felt as if I were on the brink of death. My recovery was slow, and I never quite felt the same after this strange and violent illness.
However, 2+ years ago (I am 34), I decided to incorporate dairy into my diet again. I FELT BETTER IMMEDIATELY. So, I hope that you feel the benefits of your fish addition very soon. I am still vegetarian for ethical reasons, but I no longer advocate for others to become vegetarian. I think it's quite possible we NEED an "eclectic" diet for optimal health. My problem with animal consumption lies more in the treatment of animals when they're alive than with ingesting animal protein; hence, I would suggest that you begin incorporating some CLEAN meat from free-range sources, if you are able. I completely understand how difficult that might be; I myself have not been able to do that yet. If you CAN take in some meat, just say blessings of gratitude for it and you will probably find that helps you make peace with it. (That's the Buddhist in me talking; I only suggest it if you are struggling with what feels like an ethical dilemma.)
If you can't do the meat thing, please make sure you are taking in plenty of WHEY PROTEIN (NOT SOY!!!!) SHAKES. Please do some research on studies that have shown that too much soy consumption is damaging to the body.
An average woman weighing about 125 lbs needs approximately 80 grams of protein every day. You will find what feels right for you; that's just a general guideline.
As for exercise, I now walk 3-5 days a week for about 45minutes, and work out on the stair-stepper 3-5 days a week for about 20-30 minutes. I also do some yoga/stretching every day. This is much more reasonable for my body, much less demanding and harsh. I miss running, but my body is clearly happy I changed the exercise routine---and I'm still in good shape. When you are able, please incorporate exercise gently. You may want to find a way to make peace with not running anymore.
So, my lay-person's suggestions are:
*Be compassionate with yourself during this time!
* Take in plenty of hydration; I hate to say it, but GATORADE is very helpful
* Take in plenty of CALCIUM, MAGNESIUM AND POTASSIUM
* Avoid chocolate and caffeine in large quantities (I would suggest allowing yourself some chocolate treats, though, if you like them so much. Just be mindful and aware of what your body is telling you)
* Take in plenty of NON-SOY protein (preferably WHEY)
* Keep doing what you're doing...asking questions and discovering possible "solutions"
Of course, you need to check with your own body, your own instincts and your own trusted physician before getting into any of the food/vitamin suggestions. In the meantime, know that there are people in the world (including yourself!) who want you to be healthy and strong.
Wishing you many blessings and recovered health,
~Michelle S.
Denver, Colorado (USA)
A vegittarian diet can certianly cause a lot of health problems if you do not use supplements to get B-vitamins and certain trace minerals.
Also soy can be very damaging to the body according to some new studies. If you have political or ethical reasons for not eating meat then I would suggest going the vitamin route and would encourage you to eat organic dairy products from farms which are freerange if this would make you feel better.
If you don't eat animal products for health issues there are many organic meta products out there which are free of antibiotics, growth hormones etc.
For some more info go to www.mercola.com to get some better diet tips.
If you are concerned about your heart, try posting in the heart forum or see your doctor.
Also soy can be very damaging to the body according to some new studies. If you have political or ethical reasons for not eating meat then I would suggest going the vitamin route and would encourage you to eat organic dairy products from farms which are freerange if this would make you feel better.
If you don't eat animal products for health issues there are many organic meta products out there which are free of antibiotics, growth hormones etc.
For some more info go to www.mercola.com to get some better diet tips.
If you are concerned about your heart, try posting in the heart forum or see your doctor.
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