For the love of vegetables!

When I was about 4 years old I announced that I wasn't going to eat certain meats ever again. My memory of that day is that I'd had something very chewy, possibly a bit gristly, and that put me off. I don't ever remember liking the taste or texture of a lot of meat, so I made my announcement and became known as the picky eater in the family!

50+ years on I still don't eat a lot of meat, in fact I eat even less now than I did then. But I'm not  an out and out vegetarian, at least not yet. I say not yet because I keep thinking about it, not on moral grounds, but on health grounds. The book I've been reading (The China Study) presents a lot of data that points to a vegetarian diet as being the healthiest option for addressing many of the issues that arise from a modern Western diet. The data seems to be strongly in favour of a move to a more heavily plant based diet, but then the interpretation of the data may need to be questioned. That is a job for the scientific community to do, which I'm sure they have done but I have not.

Anyway, I like vegetables (with the exception of a few including the worst of them all-the brussel sprout!), so eating mainly veg is not an issue for either Anne or myself. Working out how to make it different and tasty is a bit more of a challenge, but there are lots of options, it just take a bit of time and effort. On the hand, the same could be said of anything you cook from scratch.

The other issue with a vegetarian diet is that there are very few plant based protein sources that are complete proteins (i.e. containing all the essential amino acids). That means you have to combine plant proteins in a meal in order to get the amino acids you need. It's fairly easy to do, you just combine foods from different groups that contain the missing proteins. Or, if all you re trying to do is to cut down the amount of animal protein in your diet, then you might choose to have chicken of fish just once a week and eat vegetarian the rest of the time. That would probably ensure you get what you need in your diet although it would be wise to give that a bit more thought and research.

And cooking vegetarian need not be hard or uninteresting. We made a really nice vegetable risotto using butternut squash, sweet potato, leek and yellow pepper. Add a bit of white wine, vegetable stock and sage, sprinkle with parmesan cheese and it was very tasty!

If The China Study is right, making a shift away from animal protein could help reduce the risk of many serious conditions. The current recommendation for a balanced diet is that you eat around 15% protein, most of which comes from meat in our western diet. But if you reduced that to around 5% from animal products (which would include diary as well as meat) and the rest from plant protein, then from my reading of the book you could see some positive benefits.

If you belong to that small group of people who profess not to like vegetables the perhaps you just haven't found the right combination or maybe you haven't discovered how best to cook them for your palette. Mind you, you might say the same thing to me about meat and even sprouts!

Healthy eating anyone?

In today’s food culture, many people seem to have acquired uncannily homogenous tastes. In 2010, two consumer scientists argued that the taste preferences of childhood provided a new way of thinking about the causes of obesity. They noted a “self-perpetuating cycle”: food companies push foods high in sugar, fat and salt, which means that children learn to like them, and so the companies invent ever more of these foods “that contribute to unhealthy eating habits”. The main influence on a child’s palate may no longer be a parent but a series of food manufacturers whose products – despite their illusion of infinite choice – deliver a monotonous flavour hit, quite unlike the more varied flavours of traditional cuisine.

So suggests an interesting article in the Guardian that appeared in my Facebook feed this morning. The article argues that our tastes are learnt. We are taught what to eat and so all the foods we consume are ones we have learnt to eat. There's no doubt that certain food types taste good to most people. There was an interesting TV programme last year that explored the relationship between fat and sugar in suppressing the feeling of being full amongst other things and how that affected the way we choose to eat. So it seems quite clear that even at a surface level our relationship with food is both simple-we eat what we like and avoid what we don't, but also more complex in the way "what we like" becomes normalised for us.

As a result, as the article points out, we may decide that we ought to be eating more fruit and vegetables, but we haven't actually learnt to enjoy eating them. It therefore becomes a chore. Maybe the same is true about freshly prepared food that takes time and effort to cook compared with the easy option of a ready meal or a visit to a fast food outlet.

Maybe the first decision we need to make then, when we decide it's time for a dietary change, is that rather than restricting what we can and can't eat, we are making a positive choice to explore new flavours, textures and foods. I bought a copy of a vegetarian food magazine before Christmas and finally got around to reading it yesterday while I sat having my lunch. I'm not a big fan of meat anyway, so vegetarian cooking has always been part of our diet, so it's not as if I was reading this out of curiosity or some sudden resolution to go vegetarian. The recipes certainly looked and sounded interesting, and we will definitely try some of them. The point is, rather than a chore or some desperate dive into a "healthy diet", exploring these recipes will be a bit of an adventure. Eating a meal without meat doesn't have to be torture and neither does eating a meal without a pudding or a glass of wine.

If the article is correct, then what you eat is your choice. As long as you understand the principles of nutrition, you're free to explore, to learn to enjoy new tastes and to experience healthy food rather than endure it. Perhaps we need to see losing weight as a by-product of choosing new eating and drinking habits rather than the sole purpose of shifting our diet away from large portions of high calorie food.