Vegetarian Food Columbia TN

Local resource for vegetarian food in Columbia. Includes detailed information on local businesses that provide access to health food stores and farmer’s markets, as well as advice and content on proper diet and nutrition.

Columbia Fresh Farmers Market II
(931) 388-3647
Pillow Park, Riverside Drive
Columbia, TN
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-September Tuesday & Friday, 7:00 a.m. - 12:00 Noon
County
Maury

Marshall County Farmers Market
(931) 359-5536
540 Vista Street
Lewisburg, TN
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
Juluy-October
County
Marshall

Alternative Health Products
(615) 302-0590
5075 Main St
Spring Hill, TN

Data Provided by:
Aldi
311 S. James Campbell Blvd.
Columbia, TN
Store Hours
Monday-Friday 9am - 8pm
Saturday 9am - 8pm
Sunday 10am - 7pm

Food Lion
(931) 486-0806
5341 Main Street
Spring Hill, TN
Store Hours
Mon-Sat 7 AM - 11 PM

Columbia Fresh Farmers Market I
(931) 388-3647
Courthouse Square, Downtown Columbia
Columbia, TN
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June-September Saturday, 7:00 a.m. - 12:00 Noon
County
Maury

naturally good food
(931) 486-3192
4242 port royal road
spring hill, TN
 
Walmart Supercenter
(931) 381-6892
2200 Brookmead Drive
Columbia, TN
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(931) 388-8193
Pharmacy Hours
Monday-Friday: 8:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Food Lion
(931) 380-9183
5021 Mt. Pleasant Pike
Columbia, TN
Store Hours
Mon-Sat 7 AM - 11 PM

Publix
(615) 302-4068
4935 Main St
Spring Hill, TN
Pharmacy #
(615) 302-4074

Data Provided by:

The Pros of Meatless Protein

Cutting back on animal products doesn’t mean eliminating all your essential amino acids.
Non-meat sources of protein abound, and more and more health experts say
that you can’t go wrong with a diet built around vegetarian cuisine.

By Susan Weiner

November/December 2005

Whether you’re in the throes of holiday cooking and envision out of the ordinary fare or just want to try your hand at a vegetarian meal, you can rest assured that meat-free dishes are anything but protein-free. So-called “peasant foods” like rice and beans, polenta, vegetable stir-fries and hummus are proof that cultures around the globe have thrived for centuries on plant and grain-based diets. In fact, it’s easier than you think to get all the protein you’ll ever need without eating meat.

Just ask anyone from countries such as Italy, Greece and Turkey, since the Mediterranean Diet is considered the gold standard when it comes to eating right. The customary diet boasts high daily intake of olive oil, fruits, vegetables, pasta, breads, cereals, grains, nuts and seeds, and moderate intake of wine, cheese and yogurt. Fish and poultry are consumed weekly, while eggs and red meats are eaten in small quantities only a few times a month. It turns out that residents of the Mediterranean region have the lowest rates of chronic disease in the world and the highest adult life expectancy, despite limited medical services.

In stark contrast, dietary staples in the U.S. include hamburgers, hot dogs, fried chicken, barbeque and eggs, while prevailing “vegetables” are potatoes, corn and ketchup. Just take a look at any restaurant menu, cookbook, supermarket flyer or fast food sign; each contends that the centerpiece of your plate should be a large serving of meat, chicken or fish.

“Why I Went Vegetarian”:
Two Perspectives

Harold Brown, a fifth generation beef farmer, ditched his meat-based diet—and walked away from the family business—due to health concerns that included high cholesterol. Brown also cites the decline of traditional farming communities and the explosive growth of factory farms where thousands of animals are confined as compromising both animal health and meat quality. “Most cattle that come out of a feedlot and go to slaughter are just days and weeks away from dying because of liver tumors,” says Brown. Ironically, “that’s because cows can’t convert corn and wheat into protein for digestion.”

Today, Brown is in excellent health with a blood workup any person would envy. His newfound protein sources are whole grains and vegetables, along with tofu, tempeh, seitan and soy-based meat and chicken substitutes, complete protein foods that provide all the essential amino acids in one meal. This holiday season, Brown and his wife Linda have several high-protein, meat-free dishes on the menu, including basted and baked chicken-style wheat meat smothered in gravy, stuffing and tofu skins, riblets simmered in barbeque sauce served on organic whole-g...

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