Wally Ching comes from a family of ranchers in rural Kohala on the Big Island. A good pork stew or a fine cut of beef is part and parcel of his culture. But Ching, 40, started to rethink his diet when he realized he might live longer if he substituted vegetables and taro for some of that meat and white rice.
"I feel less sluggish," he says. "I have more energy for work."
Ching is on the right track. Scientific evidence indicates that a diet packed with fruits, vegetables, whole grains, low-fat dairy products and legumes may aid in battling heart disease, high blood cholesterol, obesity and certain cancers.
Ching is far from alone in his search for meat-free meals. The American Dietetic Association estimates that one in 10 of us occasionally goes the veggie route-for health reasons as much as for environmental, religious and ethical concerns. And the market is catching up on the nation's trend by offering a vast array of products that, for better or worse, aim to replace meat.
That's great news, according to Dr. Alan Titchenal, a professor of nutrition at the University of Hawai'i at Manoa (and a nutrition consultant for this magazine). "If someone has a tendency to over-consume meats, substitutes can be a positive addition to the diet and bring a better balance," Titchenal says. "But it all depends on how you choose your subs." In other words, you need to understand your proteins.