Origins of our Meat Eating Behavior

Have you ever wondered how did your family traditions become centered around eating meat? Think about it. When we think of Thanksgiving, we think of turkey. New Year is celebrated with pork and sauerkraut. At Christian Easter, the traditional meal is ham. And in the summer, we await the first hamburger or steak on the grill. How did that happen to a species that was designed to eat vegetables and fruits, nuts, berries and legumes?

We can imagine that eating meat was initially an opportunistic event, born of the need to survive. The taste of cooked meat, plus the sustained energy that came from eating high-fat meat products made primitive sense even to earliest man.

Initially, finding cooked animal meat, from a forest fire, would have been cause for celebration. It’s something everyone in a clan would have participated in eating together. When man learned to hunt, he would have done this in groups. They would have had to hunt in teams, and killing animals for food would have been a group effort. Hunting and killing an animal meant food not just for the individual, but for the clan, and would have been cause for celebration when the hunters brought the food home.

If they brought the animal back to the clan, it would have taken a group effort to skin the animal and tear or cut the meat from the carcass. Everyone would have participated in this, and subsequently, shared in the rewards of their work.

It’s easy to see how, once we didn’t have to hunt for meat, but could buy it, the need for gathering and celebration was deeply ingrained in our natures. We celebrate the seasons and life’s events with family and friends, and because those early celebrations involved eating meat, that tradition has continued to modern times.

Vegetarian Bodybuilding: Is It Possible?

Adhering to a strict vegetarian diet takes work and conscious attention and building muscles takes work and conscious attention, so putting them together certainly doesn't make either one easier.

The first challenge goes back to the way muscles build in our bodies. To increase the amount of muscle mass and improve the tone of muscles, the body needs protein. Our body uses protein for repairing and building new muscles. The challenge is because the most common source of protein is meat and other animal products.

According to one system for measuring the protein in food, the Protein Digestibility Corrected Amino Acid Score, soy is equal to whey and superior to beef in protein content. Realistically, soy provides all 8 essential amino acids required for growing and repairing muscles. For the strict vegetarian, soy is an excellent option for getting the protein so desperately needed for building muscles.

In addition to protein, soy is also a fantastic source of glutamine which many bodybuilders already take in supplemental form, so soy is sort of a double-whammy for the bodybuilder.

Soy is available in many different forms and types, so you have many options. Low-fat tofu, tempeh, seitan, miso, textured soy protein, soy powder and soy milk. The soy milk is especially helpful because it can be utilized as a replacement for cow's milk in any recipe you come across.

Aside from protein, the vegetarian bodybuilder needs to work at ensuring they get enough quality fat. Almonds, sunflower seeds, walnuts, and pistachio nuts are all excellent sources of both protein and fat. You can also add a tablespoon or so of flaxseed oil, as flax seed is one of the very best sources for the essential fatty acid alpha linolenic acid.

With the protein and fat questions taken care of, we need to find suitable sources of vitamins. The meal-replacement shakes which are incredibly popular with bodybuilders tend to be bursting at the seams with many vitamins and minerals. You may have to hunt specifically for one containing B12, or find an additional B12 supplement, because vitamin B12 is only found in animal products.

With these three areas covered, you will have enough of the natural building blocks for creating and improving muscle mass and tone. Being a vegetarian bodybuilder isn't nearly as unlikely as it may sound at first.

Vegetables: You Are What You Eat

You’ve certainly heard the expression many times, “You are what you eat.” Have you ever really thought about what it means? And do you think about it when you’re making food choices?

In some ways, we do become what we eat, literally. Have you seen a sample of your blood plasma after eating a fast food hamburger? What was previously a clear liquid becomes cloudy with the fat and cholesterol that’s absorbed from eating a high-fat hamburger.

And when you think about it, we also become what we don’t eat. When we switch from eating meat to a vegetarian-based diet, we become less prone to many types of cancers. Our cholesterol can improve. When we’re leaner and eating fewer animal products, then many other health and fitness issues are reduced. The incidence of Type II diabetes is reduced. Blood pressure falls into normal ranges. When you’re healthier, you’re taking fewer medications. Even if you have a prescription drug benefit in your health plan, you’re still saving money with fewer co-payments on medications.
If you have a family history of high cholesterol or high blood pressure, then it’s particularly incumbent on you to revise your eating habits. Moving towards a more vegetarian diet has been shown statistically to reduce the incidence of so many of the diseases of industrialized countries. Vegetarians are statistically healthier than omnivorous persons; they’re leaner and live longer.

Isn’t it time to think about what you want to be and to eat accordingly? Do you want to be sluggish and fat? Do you want the risk that goes with eating animal products, with their high fat content? Or do you want to look like and be what vegetarians are? Leaner and fitter with a longer anticipated lifespan. It’s never too late to change what you’re doing and increase your chances for a longer, fitter life.

Types of Vegetarians

Many people think of vegetarians as one homogeneous group that just doesn’t eat meat. But nothing could be further from the truth. There are different types of vegetarians.

A vegetarian is generally defined as someone who doesn’t eat meat. One could conceivably eat dairy products such as milk, eggs and cheese. A lacto ovo vegetarian doesn’t eat meat, fish or poultry, but does consume eggs, milk or cheese. A lacto vegetarian consumes milk and cheese products, but doesn’t consume eggs.

A vegan is someone who doesn’t consume any animal product or by-product, including dairy food. They only eat vegetables, fruits, nuts, grains and legumes. They also don’t use animal products, such as leather. Vegans don’t use white sugar because it’s often processed with a substance derived from animal bones that whitens the sugar. There are other categories within the vegetarian community. Fruitarians, for example, eat only fruit. Their rationale is that fruits, including tomatoes, are self-perpetuating and don’t need to be planted to create the food source. They consider it as a way of eating that is in balance and harmony with the earth, the most natural. All of the above eat cooked vegetables, fruits and legumes. There is also a growing movement towards eating only raw or living foods. This is based on the assumption that cooking food processes most of the nutrients out of it, and to get all the nutritional value, vitamins and amino acids from food, it’s best consumed raw, or juiced. If cooked at all, it should only be cooked to slightly over 100 degrees, so the nutrients are still retained. You have to make sure that you are getting all the necessary proteins and vitamins that you need to maintain good health.