Vegetarians: Weight Loss and Vegetarianism
Think about it, have you ever seen a fat vegetarian? Probably not. In fact, for most of us, vegetarian is almost synonymous with lean and healthy, isn’t it? And when you start any diet, what’s the first thing the experts tell you? Generally it’s to increase the amounts of vegetables you’re eating and to eat limited amounts of meat, especially high-fat red meat and pork.
And what happens when you resume your old eating habits? Generally the weight will come right back on. Even the greatest will-power can’t overcome the unhealthy effects of eating high-fat meat.
Beans Are Good Food
Beans are known as poor man’s meat and they’ve nourished the world since the beginning of time. Dried beans, also known as legumes, are packed with nutrients. They are also advantageous because once dried, beans are almost imperishable; therefore they have a long shelf life.
There are many types of beans: black beans, great northern beans, lima beans, kidney beans, navy beans, pinto beans, mung beans, fava (or broad) beans, garbanzo beans (or chick peas), cannelloni beans and black eyed peas. Nutritionally speaking they are all powerhouses of energy, vitamins and minerals. They are good sources of protein, iron, phosphorus and potassium. Most are also fat-free, and unless canned, low in sodium. They are also a very good source of fiber. They even offer a small amount of calcium (about 40-80 milligrams per cup).
