{"id":153229,"date":"2015-10-01T05:00:44","date_gmt":"2015-10-01T12:00:44","guid":{"rendered":"http:\/\/www.swimmingworldmagazine.com\/news\/?p=153229"},"modified":"2016-01-14T19:00:16","modified_gmt":"2016-01-15T02:00:16","slug":"6-things-we-learned-from-a-meatless-summer","status":"publish","type":"post","link":"https:\/\/www.swimmingworldmagazine.com\/news\/6-things-we-learned-from-a-meatless-summer\/","title":{"rendered":"6 Things We Learned From A Meatless Summer"},"content":{"rendered":"

By Annie Grevers, Swimming World Staff Writer<\/em><\/p>\n

Protein. Athletes need protein. Protein is….meat. Right? That’s how we are conditioned to think. Without meat, swimmers have no energy, no body mass, no fast twitch. Is all of this true?<\/p>\n

After watching the critically-acclaimed “Forks Over Knives” documentary this spring, Matt Grevers<\/strong> and I became curious. One man with over 50 ailments was healed by simply switching over to a plant-based diet. I watched as a group of patients in the documentary ate their prescribed vegetarian cuisine, and I was not drooling over their portobello burgers and tofu.<\/p>\n

The Western diet makes it feel like a sin to exclude meat from your dinner plate– especially if you’re a swimmer!\u00a0Neither of us suffered the same illnesses of the featured patient, but we began to think…if things that grow in dirt can bring about seemingly miraculous recoveries, how could it be a bad thing for athletes to utilize to aid recovery?\u00a0<\/em><\/p>\n

Yes, you’re right, it’s a different type of recovery. We need to rebuild muscle after tearing it down, not just cut down on our high fructose corn syrup intake. After watching a few other documentaries and reading up on vegetarianism, we\u00a0decided to give produce a try. It was an experiment. I cut out meat entirely and Matt had it sporadically in the form of turkey sandwiches. But all of our dinners were missing that savory mass of meat.<\/p>\n

One week passed. We felt fine. Two weeks. Still good. Three weeks. I didn’t even crave meat. It was bizarre.<\/p>\n

During our (almost) meatless summer, we learned a few things:<\/p>\n

1. Protein is not synonymous with meat.<\/h2>\n

Here are a few foods which are not meat, but are packed with protein: beans, broccoli, watercress, tofu, seitan, tempeh, spinach, chard, eggs, spinach, oat bran, nuts (almonds, cashews, pistachios, walnuts), nut butters (hallelujah!), quinoa, lentils, seeds, asparagus, millet, buckwheat, and so many more<\/a>!<\/p>\n

2. Vegetables, even the seemingly nasty ones, can be made to taste good.<\/h2>\n
\"vegetables-food-masahiro-ihara\"<\/a>

Photo Courtesy: Masahiro Ihara<\/p><\/div>\n

Deep purple eggplants always looked so dark and daunting to me, but my favorite meatless meal of the summer was a pile of eggplant medallions smothered in a miso glaze. Another “scary” vegetable I now love is spaghetti squash. It just takes some effort to learn how to bust them open, but\u00a0YouTube<\/a>\u00a0is a ready assistant. The world has discovered the wonder of sweet potato fries. SO good.\u00a0Okinawans discovered the perfection of the sweet potato long before we came to know the goodness of sweet potato fries (see #3).<\/p>\n

There are so many mysterious-looking vegetables to Google and learn how to make delicious. Many areas have produce delivery services<\/a>, where boxes of in-season produce from local farms will be delivered each week, directly to your door step! Very convenient for the exhausted swimmer.<\/p>\n

3. Research says plants make you live longer.<\/h2>\n

In Dan Buettner<\/strong>‘s book\u00a0The Blue Zones Solutions,\u00a0<\/em>he delves into areas containing the world’s longest living populations (called the Blue Zones) and finds out their secrets to longevity.<\/p>\n

According to Buettner<\/a>:<\/p>\n

“There\u2019s no one food that is going to assure you\u2019ll live longer or healthier; it\u2019s about the combination.\u00a0In the Blue Zone of Costa Rica, we found almost the perfect food combination in corn, beans and squash\u2014these three provide all the proteins necessary for life.\u00a0 In Okinawa, sweet potatoes\u2014high in beta-carotene\u2014fueled centenarians for nearly half of their lives.\u00a0 And in Sardinia, a sourdough bread, leavened with lactobacillus, actually lowers insulin response to a meal.”<\/p><\/blockquote>\n

His book is fascinating, if you’re looking for an enlightening read. Oh, and\u00a0a centenarian is someone who has lived to be 100 or older.<\/p>\n

4. Tofurkey is not the wurst (get it?).<\/h2>\n

One of our favorite meals over the summer was sliced tofurkey sausage in a veggie stir fry. It might taste a tad sponge-like at first, but Matt and I both grew to love the flavor…I know. I cannot believe I just typed that either.<\/p>\n

5. But athletes need more than vegetables, right?<\/h2>\n
\"meatless-meatballs-vegetable-plant-power\"<\/a>

Those are meatless meatballs. Weird, but tasty. Shoutout to Jack Roach<\/strong> who sent us the intriguing read! \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Photo Courtesy: Annie Grevers<\/p><\/div>\n

And this is where I must remind you, this was an experiment conducted by two amateur non-nutritionists. USOC nutritionist, Alicia Kendig,<\/strong> directed me to a book by Enette Larson<\/strong> (Ph.D., R.D., CSSD) called “Vegetarian Sports Nutrition.” Larson writes of the many benefits a vegetarian diet offers elite athletes. Larson is quick to remind readers that flexitarians (people who eat meat once in a while– we belong to this camp) will still reap the same benefits from eating primarily plants. One notable finding was that vegetarians typically can expend energy for longer durations due to their higher carb intake. The only\u00a0supplement Kendig recommended for Matt was creatine, which is naturally found in animal proteins. Creatine increases protein synthesis by pulling water into your muscles (increasing the body’s ability to rapidly create energy) and is most helpful for explosive activities (i.e. 50 free, 100 back).<\/p>\n

Yep, I was nervous when I Googled vegetarian athletes and saw only ultra-endurance athletes. Matt is a sprinter, and a mammoth man at 6’8, so he needs more mass than these ultra marathoners. But after leafing through former Stanford swimmer turned UltraMan extraordinaire Rich Roll<\/strong>‘s “Plantpower Way,” I was reassured by his list of vegetarian athletes:<\/p>\n

Indianapolis Colts WR Griff Whalen<\/strong><\/p>\n

Oakland Raiders DT David Carter<\/strong><\/p>\n

Strongman Patrik Baboumian<\/strong> (He carried 1,200 pounds 10 meters…think about that…)<\/p>\n

MMA\/UFC fighters: Mac Danzig, Jake Shields, James Wilks<\/strong><\/p>\n

Boxer Timothy Bradley, Jr.<\/strong><\/p>\n

6. It Makes Cooking More Fun<\/h2>\n

I hated cooking. But since learning I can work magic by transforming vegetables that have long played a supporting role in dinner into the main event, I enjoy the process. It involves a lot of meditative chopping, and it feels good to know precisely what’s going onto your plate. Restaurant chefs aren’t necessarily determined to make your meal healthy– they’re determined to make your taste buds happy and will add all ingredients necessary to guarantee your money was well spent. Yes, it takes time and effort to make vegetarian dinners, but I rarely spend over 30 minutes in the kitchen. I used gatheredtable.com<\/a>\u00a0to help me save time with the meal planning.<\/p>\n

Experimenting with this has educated us in many ways. Although we did not dodge meat for ethical reasons, we’ve learned a lot about the environmental effects of our Western carnivorous crazes. Knowing exactly what you’re ingesting seems like something we should have cared about long ago; back when we were begging our parents for Lunchables and Hostess cupcakes.<\/p>\n

We are convinced of one thing: nourishing and fueling your body with ingredients found wholly in nature cannot be a bad thing.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Annie Grevers, Swimming World Staff Writer Protein. Athletes need protein. Protein is….meat. Right? That’s how we are conditioned to think. Without meat, swimmers have no energy, no body mass,<\/p>\n","protected":false},"author":40,"featured_media":154734,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"dois","enabled":false},"version":2}},"categories":[17],"tags":[18826,36176,54703,54702,1751,54699,12011,54698,54700,54696,87,54701,35688,54697,35686],"class_list":["post-153229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-commentary","tag-alicia-kendig","tag-annie-grevers","tag-blue-zones-solutions","tag-david-m-carter","tag-food","tag-james-wilks","tag-matt-grevers","tag-meat-substitutes","tag-sardinia","tag-sausage","tag-swimmer","tag-timothy-bradley-jr","tag-tofu","tag-tofurkey","tag-vegetarianism"],"jetpack_publicize_connections":[],"yoast_head":"\r\n6 Things We Learned From A Meatless Summer<\/title>\r\n<meta name=\"description\" content=\"Protein. 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