The Vegetarian Alternative: A Guide to a Healthful and Humane DietAbstract: The fundamentals of a sensible vegetarian diet areexamined, reviewing nutrition, health, ethics, philosophy and kitchen techniques. Vegetarians can be divided into three groups: the lacto-vegetarian, who uses milk; the lacto-ovo-vegetarian, who uses milk and eggs; and the vegan or total vegetarian who eats no food of animal origin. The most important nutritional guideline for vegetarians is to eat a wide variety of foods. Scientists and researchers, looking at the possible dietary causes of many diseases of western industrialized countries, are discovering that vegetarian diets may be a link to preventive health. Additionally, vegetarian diets, if properly maintained, can easily provide adequate amounts of protein, vitamins, minerals and calories. Those switching to vegetarian diets can do so without purchasing costly new equipment, except perhaps a food processor. Sample recipes include soybean pate, deep fried tofu and falafel. |
Contents
ONE Vegetus Vegetabilis Vegetarian | 1 |
TWO The Queen of the Table and Other Myths | 11 |
THREE How to Be a Vegetarian without Being | 25 |
Copyright | |
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American amino acids amounts Backster beans become a vegetarian beef birds blood body bread brewer's yeast calcium calories cancer carcinogens carnivores cattle cereals cheese chemicals chicken cholesterol cholesterol levels chopped compassion consumption contain cooked creatures daily dietary digestive eat flesh eat meat eggs ethical vegetarians factory farm feed fish flesh eating flesh foods Frances Moore Lappé fruits grams heart disease Humane Slaughter Humane Slaughter Act intake intestinal iron killing lacto-ovo legumes less live livestock lysine meals meat eaters meat eating minerals natural food nonflesh numbers nutrients nutrition nutritionists nuts packinghouses percent pesticides pigs plant foods plant proteins poultry pounds protein needs recipes regimen researchers residues riboflavin rice salad saturated fat says scientists seeds Shehitah sources soy milk soybeans sugar tablespoons tarians taste tion tissue tofu tryptophan USDA vegan vege vegetables vegetarian diet vitamin vitamin D wheat germ whole grains yogurt York