Sorry. Comments were screwy yesterday (an additional anti-spamming measure gone awry). They should be working again.
Monthly Archives: May 2004
This Sunday I’ll be running my first 5k race which is, appropriately enough, a benefit for Poplar Spring Animal Sanctuary. I’ve never been much of a distance runner, but this race has worked to motivate me to get out and run more frequently. I’m not going to break any speed records, but my endurance has definitely improved in the two-and-a-half months since I started training.
If you’re in the DC area and would like to attend or participate, more information is available. Be sure to say hey if you’re there… I hope to have some Veg Blog stickers to pass out at the event, if I’m not busy passing out myself after the race.
Here’s a question for any Veg Blog readers that are medical doctors or training to become medical doctors: how big of a role does nutrition play in your education?
The reason I ask is that I recently went to my doctor’s for a physical. I don’t have a regular doctor at this office and, in fact, I think I’ve seen just about everyone on the staff at one point or another. This time around, I had a nurse practitioner who did my physical. She’s rather young, I’m estimating maybe 26 or 27, and so I thought perhaps when I mentioned that I had moved to almost an entirely vegan diet, that she would have some knowledge and understanding about the issues involved with giving up meat, dairy, and eggs. Unfortunately, the first question out of her mouth was, “How do you get your protein?” At this point in time, I would hope that people coming into the medical field would bypass that question and go to something more applicable like, “Are you taking supplements for B12?” or “Are you careful about getting all your Omega-3s?” I went on my short diatribe about how protein’s not much of an issue and that I get plenty from a number of sources. She did ask if I take any supplements and I told her that generally my diet’s pretty well-rounded, but that I use nutritional yeast regularly and will take a vegetarian multi-vitamin if I feel I haven’t been eating as well as I should.
While I was a bit disappointed by the protein question, she also showed some interest when she asked why my reason was for being vegetarian/almost vegan. In addition, she didn’t shake her head in disapproval or show any sort of serious concern that I was depriving myself. Indeed, she actually checked off the “healthy diet” box on my physical form, which pleased me.
The way I understand it, nutrition has always been glossed over when it comes to medical training, and I was wondering if there’s any sort of trend in the opposite direction, stressing diet and lifestyle education so that MDs aren’t always so quick to recommend drugs.
I’ve been gone for a bit, but to make it up to you, let me pass along a link that will provide you with hours and hours of great reading: MeatNews.com: “Meat Processing News Online.” The site is brought to you by Meat Processing Magazine, which, I understand, is second only to Playboy in newsstand popularity. I know, I know, I’m too good to you. You can thank me later.
All kidding aside, it provides an interesting look at the meat industry and the types of issues they’re addressing. They don’t avoid mentioning deaths of meat packers and discuss moves to keep “animals in transit” less stressed. It never hurts to know what “the other side” is doing and saying, as it can help you form better opinions and arguments of your own.
(via Research Buzz… thanks Tara!)
During a quick stop in a local health food store, I picked up a Chocolate Chocolate Chip Cookie from Boston Cookies. While vegan cookies that I’ve tasted in the past have been pretty dry, this one was significantly more moist. While I wouldn’t rate this as one of the best cookies I’ve ever had, by the time I was done, I was definitely in the mood for another. But at $1.69 a pop, I stuck with one.
I had some killer vegan cake this week, too, courtesy of Alex‘s friend Shannon. I’ve got to get the recipe.
My goal for this summer is to learn to bake. I’m getting better (I’m getting good at making tofu cheesecake), but have a lot to learn. And, of course, it’s a little more complicated when you’re leaving out the dairy and eggs, but I’ve been picking up some hints and tips along the way that I hope will help.