Why is my switch to a vegetarian diet so hard?

Question

I have decided to become a "flexitarian" and sharply reduced the meat in my diet about a week ago, and tried to go a couple of weeks without meat as a starting point. I still eat dairy products and eggs and take a multi-vitamin every day as well as ground flaxseed and I am eating a variety of fruits and vegetables. I am Asian so I eat a lot of soy products regularly anyway.

The problem is that I have been experiencing weakness, constipation and serious bloating. I have been drinking digestive herbal decoctions and diuretics like dandelion root, ginger and green teas for the last few days but they haven't been helping. I have also been feeling extremely weak. Days 4 and 5 I had some sardines, which helped, but went back to feeling weak when I stopped.

What does all this mean? And is it temporary? Because I feel terrible!

Answer 1

Because your body is learning to process food in a whole new way. Just keep it up. You're still in the detox period, which could well go on for a few more weeks or until you start a steady routine. You'll probably also feel gassy.... worst part! I think I went for a few weeks like that.

Ever since I went vegan my best friends have been Luna bars, available at almost any store in the snacks/health/diet bars area. They are all chock full of vitamins and have so many different flavors. But, I get weak if I eat them without liquids soon after. I eat them instead of multivitamins, I don't want to overdose on something... I know too much vitamin C can cause bowel problems.

All whole grains and veggies have protein, fiber, and nutrients you'll need. Try to incorporate some beans in your diet, Just enjoy experimenting with new foods! These feelings will all go away soon as you get used to not eating meat.

Answer 2

whenever I get tired on a no-meat diet..I put a B-12 under my tongue, and it seems to snap me outta of it.

I would slow down some of the fiber for now, give your body a rest while it adjusts.

Listen to your body...

Answer 3

try new recipies with different ingriedient everyday it makes it exciting. variety is the key, dont get stuck in a rut

Answer 4

'Flexitarianism' has nothing to do with vegetarianism.

So called flexitarians are meat eaters.

Answer 5

I commend you for trying to be a vegetarian, but if your health is at risk, then you should go back to being a meat eater.

Check these websites for more information though:

http://www.purifymind.com/VegetarianFAQ....

http://en.wikipedia.org/wiki/Vegetarian

http://www.helium.com/items/203575-on-be...

Answer 6

Id say becuase your not used to it and you havnt tried the variety of great recipes =]

Heres one that i love

Serves six

Ingredients

    12 sheets of lasagne, precooked in boiling water, then drained

    sliced tomatoes, to garnish

Milanese Tomato Sauce:

    ÃƒÂ‚½tbsp/23ml olive oil

    1 onion, chopped

    4 garlic cloves, crushed

    1 green pepper, cored, deseeded and diced

    4oz/125g field mushrooms (porcini if possible), chopped

    8 basil leaves, torn into pieces

    2 tsp dried oregano

    1 bay leaf

    6floz/175g full-bodied vegetarian red wine

    2 tbsp tomato purée

    14oz/2 x 425g cans chopped tomatoes

    8oz/250g fresh tomatoes, skinned, deseeded and chopped

Filling:

    2tbsp/30ml extra virgin olive oil

    1 large aubergine, quartered

    2 large courgettes, quartered

    1 large red pepper, cored, deseeded and quartered

    1 large yellow pepper cored, deseeded and quartered

    1 fennel bulb, quartered

    4 shallots or small onions, halved

    1 tbsp dried thyme or similar herb

    fine sea salt and freshly ground black pepper

Cheese Sauce:

    1¼pints/750ml milk

    3oz/75g butter

    2oz/50g unbleached plain white flour

    1 free-range egg yolk (optional)

    2oz/50g vegetarian Gorgonzola, Dolcelatte or Stilton cheese, grated

    2oz/50g mature vegetarian Cheddar cheese, grated

    2oz/50g vegetarian Mozzarella cheese, grated

    ÃƒÂ‚½ tsp cayenne pepper

    2tbsp/30ml soured cream (optional)

    fine sea salt and freshly ground black pepper

Method

1. Make the tomato sauce well in advance.

Heat the oil in a pan, sautée the onion until soft then add the rest of the vegetables and herbs and cook for a further 5 minutes.

Add the wine and cook gently to reduce by half.

Stir in the tomato puree quickly followed hy the canned and fresh tomatoes.

Bring to the boil then gently simmer for at least 1 hour (2 hours would be better).

Set the sauce aside to cool, then refrigerate.

2. The filling is simple to make.

Brush a baking sheet with olive oil; brush each piece of vegetable with oil and arrange on the baking sheet. Season with dried herbs, salt and pepper.

Roast in a pre-heated oven, 200°C/400°F/Gas Mark 6, until cooked, about 40-60 minutes. Set aside to cool.

When cool, you may wish to cut the vegetables further - I prefer them chunky myself.

3. Make the cheese sauce by warming the milk in a large heavy saucepan.

Melt the butter in another saucepan, add the flour and cook for a few minutes without letting it colour.

Then gradually add the warmed milk, stirring constantly to keep the mixture smooth.

When all the milk has been added let the sauce simmer very gently for about 10 minutes.

Stir in the egg yolk, if using, cheeses and seasoning and remove from the heat.

Add the soured cream and adjust the seasoning, it necessary.

4. To assemble the lasagne, brush the bottom of a 3 litre (5 pint) ovenproof dish generously with olive oil.

Place 4 sheets of lasagne on the bottom of the dish and top with half of the tomato sauce, half of the roasted vegetables and one-third of the cheese sauce.

Top this with 4 more sheets of lasagne and repeat the process until you have one-third of the cheese sauce left, with which to top the remaining layer of lasagne.

Garnish with the tomato slices.

5. Place in a preheated oven, 180°C/350°F/Gas mark 4 and bake for about 45-55 minutes, or until the top is golden.

Allow the lasagne to stand for 10 minutes betore serving with the Grilled Salad and Swiss Chard.

Here a website with great vegitrain recipes

http://www.vegsoc.org/cordonvert/recipes...

Enjoy !

Answer 7

Enjoy meat.  If not too fatty or eaten all the time meat is good for you.

Answer 8

Any major change in your diet will cause some adjustments. As you eat less meat & more fruits & veggies, your body will feel sluggish as you detox & cleanse.

This is normal. You can also increase activity, such as a nightly walk around the block to help improve digestion & decrease constipation. Increasing water intake will also help. Good luck!