2009 Food Trend: Flexitarianism

By: Jessica Vandelay .... Click on the author's name to view their profile and articles!!!

According to a recent study by the American Dietetic Association, already a quarter of Americans fit the description of a flexitarian, eating meatless meals at least four days a week. A flexitarian diet is exactly what doctors, nutritionists, dietitians and public health advocates have been recommending for many years because the emphasis of the eating trend is on produce rather than protein consumption. Most flexitarians meet the recommended daily intake of fruits and vegetables, whereas meat-eaters do not.

There are many reasons why people choose to be flexitarians rather than vegetarians. Some of the most popular reasons are social, pragmatic, cultural ore nutritional. Like most diets, there is a wide range in the circumstances of flexitarian dietary practices.

Futhermore, studies show that people who follow the flexitarian approach to eating generally weigh less and have lower rates of hypertension, heart disease, diabetes and prostate and colon cancer.

Flexitarian diets, just like vegetarian diets can meet all the recommendations for nutrients. The key, as in any diet, is to consume a variety of foods and the right amount of those foods to meet your calorie needs. Nutrients that flexatarians may need to focus on include protein, iron, calcium, zinc, and vitamin B12. You should consult the food pyramid for the correct amount of calories for your age group, height and weight.

Flexetarians can get enough protein as long as the variety and amounts of foods selected are adequate. Protein sources from the Meat and Beans group for vegetarians include beans, nuts, nut butters, peas, and soy products like tofu, tempeh and veggie burgers.

There are many resources for people considering vegetarian or flexitarian lifestyles, especially in cooking and food magazines. Among the top food magazines is Vegetarian Times magazine. Vegetarian Times magazine is published nine times a year and provides readers with information, news and trends on the forefront of the vegetarian-eating movement. The magazine also provides delicious recipes, wellness tips, environmentally-friendly lifestyle solutions and health and nutrition advice from nutritionists and doctors.

Other food magazine with plenty of vegetarian and flexitarian recipes and meal-planning ideas are Cooking Light, Gourmet, Cook’s Illustrated, Bon Appetit and Food and Wine. These magazines also offer advice and lists on which chain and local restaurants best accommodate vegetarian diners and modifications to menu items by providing meatless alternatives. The magazines also provide readers with which cuisines, like Indian and Chinese, are most vegetarian-friendly.

Also, food magazines can help you navigate the world of vegetarian products like veggie burgers, soy milk and egg substitutes now on the market.

Article Source: http://www.abcarticledirectory.com

One of the biggest food trends for 2009 is flexitarianism, the approach of a primarily plant-based diet of fruits, vegetables and grains while only occasionally eating lean meat, poultry and dairy as a means for protein.

For more food magazines, visit www.magazines.com/category/cooking-food Jessica Vandelay is a freelance writer in New York City.

Note: The content of this article solely conveys the opinion of its author, Jessica Vandelay