I too am a Vegetarian, for the most part, I do not like red meat, I can taste the minerals in it. I do occasionally eat turkey, and will eat eggs on occasion as well.
I also do not eat pork or shellfish for religious reasons, I am Jewish.
I need some help on this one. I believe I could learn to eat fish again, though I am not a fan, and throw in chicken, it's the beef one, beef also does not agree with me, it just does not, and I have had great beef, and cooked marvelously. On that note, my daughter is the same way, we already do not drink or eat much in the way of dairy because of intolerance issues.
I am needing some help here, I truly believe eating this way will help with some if not all of my health issues, I don't have many, just a couple, high blood pressure, and a bad back, I do need to lose weight, however; I am interested in my healthy first, and if I lose weight, GREAT!
asked byJennifer_35 (5)
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on July 24, 2013
at 12:24 AM
You can be paleo without eating a lot of animal flesh. Focus on vegetables, fruit, safe starches, eggs, and lots and lots of fat. If you're okay with low-lactose dairy, you can get lots of fat and protein and some animal-type micronutrients from cottage cheese, pastured butter, and maybe yogurt or kefir.
Then, you can treat meat like a nutritional supplement rather than a cornerstone of your diet. Eat fish a few times a week. Eat organ meats, especially liver. In terms of flavor it's the meatiest of the meaty, but you can look at it as concentrating all your meat consumption into one super-meaty meal. As a former vegetarian myself, I also feel good about eating offal because most people value it less, so I'm helping respect the animal and make the most of its life.
on July 23, 2013
at 10:58 PM
A few years ago I was in the same place as you. Quasi-kosher and didn't eat red meat. I did eat fish and poultry, though.
Eggs are good for protein and often can be hidden in other foods. There are milder tasting fish, such as talapia, which you could try also. They are almost (maybe all) farmed which is another set of problems but you have to start somewhere. Ground chicken and turkey can be cooked with veggies and spices that cover up their taste.
If dairy gives you problems you could try sheep or goat dairy, as I have. I don't seem to have any reaction to either of those two while cow dairy causes a lot of gastrointestinal issues.
Tastes can and do change. Before I embarked on this way of eating I thought that I would never be able to eat red meat. But now I do and I have to say that I really enjoy a good steak once in a while cooked rare. I still don't really like organ meats yet but maybe that will change too. Good luck on your new journey!
on July 23, 2013
at 08:16 PM
Try bison, lamb, elk, rabbit, duck, goat, etc. There are many types of meat besides chicken, beef and pork. Diversify, and you might find a new favorite food.
on July 23, 2013
at 05:20 PM
Hi there. I was never vegetarian, but I certainly didn't have much taste for meat. I definitely needed it for healing and overall nutritional well-being, though. My main challenges were not only taste but also texture.
For you, since you're starting from ground zero, how about...
- Start with very small amounts of meat, like cooked ground chicken. Blend it up and add it to a rich veggie stew, preferably one using some meat broth.
- Or if you can't tolerate that, build up the broth over time so you get used to the taste, then build up the actual meat content.
- Perhaps start with chicken since you seem relatively comfortable with that, and titrate up other types of meat as you get the taste back.
- Lastly, you can start blending it less and less so eventually the texture of progressively larger chunks will be fine. (That helped me too.)
on July 23, 2013
at 10:07 PM
During my vegetarian days I disliked meat, but it was simply supermarket meat that was bad. I took to grass fed meat instantly, whether it be pork, chicken, lamb or beef. You can minimize meat consumption by eating the super-rich liver, spleen and brain of animals. Brains, by the way, does not taste like meat at all, and my mother had the foresight of feeding me brains once a week until age five (great woman). Pastured eggs and bone broths will be your friend in the near future, but consider re-examining dietary laws that were written before the discovery of refrigeration and that have no molecular, biological, or evolutionary basis. Even the paleo diet has adopted at least three dietetic pillars that are in fact neolithic in origin.
I now consider a diet rich in meat superior to one rich in fish (and of course far superior to vegetarian), so let me recommend that you ramp up animal fats consumption from a grass fed source. Getting grass fed tallow and using it as your cooking fat will get you half way to where you want to be. Getting grass fed butter will be a significant step (always cook at the lowest possible temperature). You do not need extra proteins, you just need fewer toxins, different fats and more micronutrients. And if you are energetic enough, you could build yourself a bug farm inside your house. They vary widely, but generally, they are far richer in vitamins and minerals than any sort of grass fed meat, and most of them are not explicitly forbidden. They have no Vitamin D though, at least the larvae and the worms. In Mexico City five types of bugs can be found in dozens of restaurants, and no one is dying.