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Topic: multiple vegetarian/vegan questions  (Read 1254 times)
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kristen vs mothra
« on: January 08, 2006 08:15:27 PM »

i've been vegetarian for about 6 months and i love it.  i haven't had a hard time finding great food options and recipes - by the way, the ones on this board are fantastic.  i would also reccomend the recipes at wholefoods.com.  but anyway, i was wondering...
what is tamari?
what is quinoa?
and why do people decide to adopt wheat-free diets?  that was phrased awkwardly.  but what are the advantages?
easily influenced
« Reply #1 on: January 08, 2006 08:40:13 PM »

quinoa is used as cereal grain that originated from Peru.  In recipes, it can be substitute for other grains.  You can read more about it and see pictures here: http://www.vegparadise.com/highestperch36.html
Tamari is similar to soy sauce but without wheat (some people are allergic to wheat and use this instead).  Basically you can use regular soy sauce in place of this in recipes.
Why wheat-free? I'm not quite sure of all the reasons but I do know the following. 
Some people are allergic, or have medical conditions that make it hard to digest wheat and wheat products.  It is also used as a method of treating some types of behavioural difficulties (autism).
Basically it has something to due with the gluten found in wheat products.  Some people think it is healthier to be wheat-free.   
Hope it helps!

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« Reply #2 on: January 08, 2006 08:49:39 PM »

I am neither vegan nor vegetarian, but I'd be happy to help answer your Q's....
http://anabolicminds.com/forum/fat-loss/28217-qunioa-looks-like-great-carb-source.html this might help with the qunioa (keen wa) and this with the tamari http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=4873 both sites are great resources... I don't know that there are many really good reasons to be wheat free, I think most people are just allergic to wheat (it is a common allergen) so that is why there are many wheat-free recipes and products out there. I am sure someone else will have additional info, hope mine helps! Happy Cooking!

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« Reply #3 on: January 09, 2006 12:22:36 AM »

i think so many people are allergic to wheat because it is so heavily overused these days. a diversity of grains is the best, much like every group of foods. i find spelt to be equal and better in so many ways to wheat, and easily substituted. buckwheat, oat, rye, millet, etc.

after giving up wheat for a while, you'll find it very heavy in your stomach and much less easily digestible than other grain flours.

also, quinoa= THE BEST. and so much protein!

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« Reply #4 on: January 09, 2006 08:21:23 AM »

though i can't seem to google anything supporting this claim, i know several people who have gone wheat-free because it supposedly gives them a lot more energy, too.  maybe something to do with what future said about gluten not being very digestible.
quinoa is very tasty!  prepare it with vegetable stock instead of water, and it's doubly tasty.
great veg recipes online:  http://www.theppk.com/

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« Reply #5 on: January 09, 2006 08:27:04 AM »

I'm not vegan or vegetarian, but I've found one quinoa recipe that I absolutely love:
I add a can of diced tomatoes and some cilantro at the end....so yummy!!! Just be sure to rinse your quinoa before you cook it. I can get quinoa in the rice and beans section in my local grocery store.

kristen vs mothra
« Reply #6 on: January 09, 2006 11:11:13 PM »

ok i think i've got a pretty good grip on these things now, thanks so much!  i'm gonna check out these links!
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