Q: I have become a vegetarian within the last 7 months and I am 25 years old with an active lifestyle (5'8'' and 140 lbs). I am training for my first marathon this summer. I am on a seizure medication that occasionally gives me problems with low blood sugar. I try to eat regularly and add protein in at every snack or meal to maintain blood sugar. I have not noticed weight gain but rather weight shifting so to speak...my legs and thighs are thinner but I feel like I am getting a bit of a belly. Any suggestions for how to not limit carbs that are necessary for training but still getting the protein I need without all the extra calories?
A: A lot of people, especially athletes, when they first go vegetarian, eat a lot of soy, which is pretty high in calories, and one of the most common allergens. They see it as complete protein and a satisfactory replacement for meat. But soy can also can be a hormone disruptor, and can affect the thyroid, if you have low thyroid. For all these reasons, soy can cause bloating and weight gain. So first of all, avoid soy, or limit it to a few modest servings a week of tofu or tempeh.
Many vegetarian foods, especially legumes and whole grains, have protein, carbs and fat in varying percentages. So think holistically, rather than in separate categories. By eating a wide variety and different combinations of whole foods within your dietary restrictions, you should be able to meet your nutritional needs.
Legumes - beans and lentils, are an excellent low cal source of vegetarian protein, especially when combined with whole grains. Beans have some carbs, and are slow to digest, so will help to maintain your blood sugar levels. Be sure to use some fat and spices in cooking beans, to help with flavor and digestibility.
Eat about 60% whole grain, to get the maximum vitamins and minerals from your calories. Whole grains have a surprising amount of protein, oats and quinoa having the most. Those two are also highest in fat of all the grains.
Sprouting anything increases protein and vitamins, and decreases carbs. See the SV article on sprouting.
Editor's Note: Contribution from Judy Kinsbury of Savvy Vegetarian, providing support for the vegetarian lifestyle. Check out the original post here.
