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Should I eat a wider range of vegetables?

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  • Should I eat a wider range of vegetables?

    This was just bugging me... I do try to eat veggies at every meal but the veggies I have the most taste for are celery, cucumber, carrots, and green beans. Every now and then I might have some spinach, but I'm not that crazy about it...

    Should I try to eat a wider range of vegetables? I've only been doing primal for less than a week and I've felt quite good with what I've been eating. I'm just concerned I could be getting more nutrients by eating a wider variety of veggies. Any suggestions for someone who's not that keen on a whole lot of vegetables?

  • #2
    Vegetables really aren't imperative to a healthy diet. Fatty meat provides you with almost all the nutrients you need. Just eat the veggies you enjoy and don't sweat it.

    You might also try eating the vegetables that are in season...try some new stuff, save some money (cheaper when in season), and add a little variety to your diet.


    • #3
      Uhh... That's not the impression I got from reading MDA? I mean, eating meat is important but it seemed like vegetable were pretty important after that? I'm just trying to figure out what sorts of veggies I can try that won't make me go BLECH since I'm not a giant vegetable person.


      • #4
        Vegetables are important - Mark has vegetables and fruit at the base of his food pyramid. I suspect that he would recommend more vegies than fruit.

        Why not try one pot dishes that have a number of vegies in with the meat. This is an easy way to eat many vegies. Onions and garlic should be there frequently
        Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

        Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine


        • #5
          Originally posted by Ryokumuji View Post
          Should I try to eat a wider range of vegetables?
          Well, you've got green and orange, now try and eat more red, yellow, purple, white, brown, etc! I read somewhere that variety of colour = variety of nutrients, or something like that.

          There are so many tasty ways to eat vegies, roasted, stir fried, bbq'd, cooked in butter, steamed, raw, in salads, in sauces, in stews, or in pureed soups, blah blah blah. Maybe you can broaden your horizons, trawl the internet for recipes?
          Meri bilong mi i belhot!


          • #6
            @ Peril - That's a good idea! I haven't been really using my crock pot too much lately, would give me a good reason to fill it on up. I actually somehow forgot... I really LOVE garlic and onions. XD

            @ Sambo - Oh, that's a good idea too. I've read that eating different colors of fruits/veggies means you're getting lots of different types of nutrients and antioxidants. I do eat a lot of different colored fruits like blackberries, blueberries, strawberries, raspberries, bananas, apples, oranges... But I feel like I should try to get in more veggies too.

            I think my problem is I'm lazy and just want to eat all my veggies raw, like I can with fruits. My cooking experience is pretty... low... I was thinking of pulling out some of my frozen spinach and throwing it in my fry pan with some coconut oil. I think I have some frozen onions too.

            I freeze a lot of my fruits/veggies because I live by myself and sometimes I just can't eat all that I buy in a reasonable amount of time.


            • #7
              I think what would help you a lot is cutting and cooking your vegetables in bulk. That saves you time and hassle. When you've got a free afternoon or something, just take the time to chop a lot of veggies.

              You don't have to increase your vegetable variety overnight, just try to add some new vegetables once in a while.


              • #8
                I like eating my veggies raw, too. Lettuces and greens are in season here, so I've been making salads with different types of lettuce, chard, turnip and radish greens, and cabbage. I also add raw turnips, bok choy, and snap peas to my salads right now. I used to eat just a few types of vegetables as well, but have slowly expanded by trying one or two new things each week. Joining a CSA last year also helped - cheap, seasonal vegetables that I was forced to try. Plus, when you do cook your vegs, knowing you can add butter without feeling guilty really adds to their enjoyment .
                My Journal:


                • #9
                  There is nothing wrong with eating packaged frozen veggies. I know local fresh is the best way to go, but frozen vegetables are very convenient and healthy too.


                  • #10
                    @ Risto - Maybe I should try adding new vegetables once a week on top of the others I already enjoy eating. Thank you for the suggestion! Sometimes I feel like I have to go "all or nothing" into things like this.

                    @ Tawny - Yes! That's the nice thing about the PB... I don't feel guilty adding butter or some extra oil to my vegetables like I would if I was on a low fat diet.

                    @ john_e_turner_ii - I've always heard that frozen veggies are actually more nutritious than ones you pick up in the produce aisle because as soon as they're picked, they're frozen and it's supposed to preserve most of the nutrients.... Outside of the whole convenient thing! At least there are benefits too.

                    Thanks everyone for the advice and reassuring words. Makes me feel better.


                    • #11
                      Yes... Cucumber and celery don't offer much in the way of nutrition because they're mostly water. Eat more green leafy stuff if you can (broccoli, broccoli rabe, kale, chard, mustard/turnip greens, etc...)


                      • #12
                        The idea that veggies are not very important in the PB regimen is a load of hogwash, and we all know the reasons why.
                        My goals are to incorporate different colors and textures - I really rely on the brassica family, which provides cabbage, broccoli, cauliflower, kale, chard and the like. These are very nutritious, and may even assist in the proper digestion of other nutrients d/t a probiotic effect. Greens cooked up in some bacon fat may be one of the most delectable dishes on the planet. I also try to incorporate root vegetables as often as I can. I am led to believe that these are both often more nutritious after cooking, but I also find that pickled vegetables are very tasty and nutritious.

                        Beyond that, I rely on vegetables as vehicles for other good stuff. Salad greens make a great platform for some fatty dressing, flavorful herbs and tasty meat. The allium family (garlics, shallots, onions, leeks, etc) all do amazing things to the taste of meat when used in a recipe. The nightshades (tomatoes, peppers, etc) are all very tasty and lend themselves to a very wide range of preparation, but can be a problem if you have inflammation issues, so tread carefully with those.
                        The way I see it, whereas meat and fat may compose the majority of your calories, vegetables should compose the physical bulk of your meal. If they don't you're probably in need of a supplement or three.


                        • #13
                          @ secretlobster - The problem is I find most of those greens really bitter and hard to eat. But... I've always eaten them plain because CW told us we shouldn't use fatty oils and butters. Maybe it's time to experiment again. Broccoli and kale in particular intrigue me because I've seen some interesting recipes including them. I've heard kale, mustards greens, and chard are VERY VERY bitter though and I'm not sure if I'll be able to eat them. I'm pretty sensitive to bitter tastes.

                          @skookum - I'll definitely have to try my greens cooked up in some delicious bacon fat. I plan on going out to the store tomorrow to pick up vegetables, whatever looks good. I don't have any inflammation issues that I'm aware of and I do like tomatoes at least. And I love onions.