The Continuing Evolution of an Omnivore’s Diet
I’ve been trying to be more conscious about a healthy diet. I’ve cut back on red meat protein, highly processed foods and bleached-flour based breads. I’m evolving toward a vegetarian diet, although I still have a chicken recipe on my plate weekly and I can’t resist a Friday night sausage and broccoli rabe pizza.
Animal fat and processed flour seem to be in my DNA – or at least in my sensory memory from childhood. But I’m finding it easier to satisfy these cravings by tricking my senses of smell and taste.
Recently, I’ve had dining experiences that convinced me sustaining a healthy diet – and enjoying it – can be readily achieved. With the insights and guidance of a chef or cookbook that seeks out and experiments with unique combinations of ingredients, not only are palate-pleasing dishes possible for an omnivore, but they may even reach one of the healthiest of diets – vegetarian. And dare I mention the other “v” word diet – vegan? In the hands of the right chef, provocative can be evocative and nutritious can be delicious.
Many restaurants have modified their menus to accommodate the farm-to-table trend taking hold of diets. Many new restaurants have taken traditional menus and overhauled them, satisfying palates across the entire spectrum of taste and dietary preferences.
Have you noticed this also? I’ve ordered modified menu items such as spaghetti and meatballs or empanadas with a side of fries. With no meat, dairy or even gluten. The alchemy skills of today’s chefs provide flavors that tantalize my taste buds and satiate my omnivore appetite. They have reached new heights of dining pleasure for those contemplating the culinary plunge to “v-ism.” And they’ve done it with such finesse as to make the transition seamless.
A bit of backdrop:
The nearly eight million vegetarians in the United States have sworn off meat, fowl and fish, but not eggs or dairy products. The approximately 1 million vegans have taken vegetarianism several steps further. Theirs is not only a dietary difference but also a lifestyle choice. They have sworn off all animal products as well as animal byproducts. For them, slaughtering animals is interrupting our symbiotic relationship and peaceful coexistence with nature. You will not see a vegan consuming eggs or wearing leather, drinking milk or eating honey.
A balanced vegan diet consists of four food groups: legumes, nuts and seeds; grains; vegetables; and fruits. Sound familiar? Check the FDA’s dietary guidelines, which are focused increasingly on these foods. Simply because it is focused on plant-based products, a vegan diet helps reduce the risk of heart disease, cancer, obesity and diabetes.
How do vegans feel about a glass of wine? The same as any environmentally conscientious omnivore might feel about organic wine. An organic wine is a sustainable product, one produced in a manner to perpetuate the environment, not deplete or corrupt it. Organic vineyards exist in harmony with nature: no chemical additives in the soil, vines or wines – and no scientific meddling with genetics. However, vegans must be diligent in their quest for vegan wines. A number of organic vineyards fertilize with animal products (bone meal and dried blood) and organic wines may be processed with animal byproducts (egg whites and dried blood) to filter or “fine” any sediment that may be suspended in a wine barrel during the aging process. Check online for clarification on specific wines.
Vegans are vegetarians, but not vice versa. Vegan wines are organic wines but not vice versa. Confused? Just leave your decisions in the hands of committed chefs and sommeliers.
My diet continues to evolve. It’s better for me. It’s better for the environment – and it’s fun. I raise my glass of organic wine to the good life.
Nick Antonaccio is a 40-year Pleasantville resident. For over 25 years he has conducted wine tastings and lectures. Nick is a member of the Wine Media Guild of wine writers. He also offers personalized wine tastings and wine travel services. Nick’s credo: continuous experimenting results in instinctive behavior. You can reach him at nantonaccio@theexaminernews.com or on Twitter @sharingwine.
