This week, their were headlines about the new healthiest diet out there, discussing the merits of the Pegan Diet.
As much as it sounds like it is associated with Paganism, you don’t need to run around naked in the woods. You can I suppose, but it isn’t required.
The Pegan diet claims to be a union between the Vegan Diet and the Paleo Diet. To that end, it is not much difference between Paleo and Pegan, other than a smaller emphasis on meat. The Vegan part really only applies to the extra encouragement to eat more plants and vegetables.
Otherwise, many of the same values from the Paleo diet applies here. Avoid processed foods, don’t eat excess sugar (including too much fruit), and make sure to eat red meat in moderation.
Pegan Diet seems more like a variation on Paleo than it’s own unique diet. It calls for your vegetables to be your main source of hunger quelling nutrition, with meat being the secondary focus.
I know for myself, I focus the other way around, which probably limits how much essential vitamins I actually receive.
Overall, I’d say the you should read the article if you want them to lay out their exact game plan. Otherwise, I’d just take the general advice of adding more vegetables to my diet.
Sorry Vegans, the headline of the article seems to be misleading you. The article advocates no dairy, but fish and meat are still okay.
So now for the real intrigue of the story. The comparison of 5 olives available from Whole Foods olive bar.
I for one, cannot stand olives. I blame bad pizza as a child. I know people say bad pizza is still pizza, but olives have since been no friend of mine.
But they are a huge love of the worlds at large, so I won’t discriminate on them.
That all being said, I asked a friend of mine who loves to eat olives, pickles, and other love-em-or-hate-em foods like that for her opinion on the following selections from the olive bar.
Kalamata Pitted Olives
- They are different than most olives. Not as sour or tasteful as other olives. Not as firm, somewhat mushy to the tongue.
Green Pitted Olives
- A nice sour taste to them, with a metallic salty after taste.
Black Cerignola Olives
- Tastes like a regular black olive. Much bigger and much firmer, and it also has a pit in the middle you need to watch out for. It’s not sour and has a salty taste.
Mt. Athos Pitted Olives with Garlic Marinade
- An oily garlic taste to start with, and then once you open it the olive isn’t as sour as a normal olive but with the same salty aftertaste as the green olive. Occasionally there is a nice garlic spice taste at the end of eating one.
Mt. Athos Olives Stuffed with sun-dried Tomatoes
- It has the sweetness of a sun-dried tomato mixed with the sourness of an olive. Very juicy and tasty.
Also among the assortment of olives where these red funky looking peppers called…
- It’s sugary sweet at first, followed by the aftertaste of a mild pepper. Why it’s hanging out in the olive bar with the olives, I don’t know, however, it looked interesting.
So there you are. Hopefully you find this breakdown of olives helpful. Leave a comment if you have a favorite olive that wasn’t compared, but needs to be highlighted.