Vegetarian Diet Quotes

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.

You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity.

We all love animals. Why do we call some "pets" and others "dinner?

Empathy, he once had decided, must be limited to herbivores or anyhow omnivores who could depart from a meat diet. Because, ultimately, the empathic gift blurred the boundaries between hunter and victim, between the successful and the defeated.

I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol lowering drugs for the rest of their lives.

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

I don't understand why asking people to eat a well-balanced, vegetarian diet is considered drastic, while it is medically conservative to cut people open.

Don't wait for a better world. Start now to create a world of harmony and peace. It is up to you, and it always has been. You may even find the solution at the end of your fork.

I have lived temperately, eating little animal food, and that not as an aliment, so much as a condiment for the vegetables, which constitute my principal diet.

Although I have been prevented by outward circumstances from observing a strictly vegetarian diet, I have long been an adherent to the cause in principle. Besides agreeing with the aims of vegetarianism for aesthetic and moral reasons, it is my view that a vegetarian manner of living by its purely physical effect on the human temperament would most beneficially influence the lot of mankind.

Most of us believe that eating meat is natural because humans have hunted and consumed animals for millennia. And it is true that we have been eating meat as part of an omnivorous diet for at least two million years (though for the majority of this time our diet was still primarily vegetarian). But to be fair, we must acknowledge that infanticide, murder, rape, and cannibalism are at least as old as meat eating, and are therefore arguably as 'natural'--and yet we don't invoke the history of these acts as justification for them. As with other acts of violence, when it comes to eating meat, we must differentiate between natural and justifiable.

He had the look of a frustrated tiger whose personal physician had recommended a strict vegetarian diet.

People think of animals as if they were vegetables, and that is not right. We have to change the way people think about animals. I encourage the Tibetan people and all people to move toward a vegetarian diet that doesn’t cause suffering.

If intelligence and capability are not criteria for the possession of rights, why would animals -who have the capacity to feel fear and pain- be excluded from our moral consideration?

It is easy to take a stand about a remote issue, but speciesists, like racists, reveal their true nature when the issue comes nearer home. To protest about bullfighting in Spain, the eating of dogs in South Korea, or the slaughter of baby seals in Canada, while continuing to eat eggs from hens who have spent their lives crammed into cages, or veal from calves who have been deprived of their mothers, their proper diet, or the freedom to lie down with their legs extended, is like denouncing apartheid in South Africa while asking your neighbors not to sell their houses to blacks.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

We create the world we live in. If we want to change what we don't like in the world, we must start by changing what we don't like about ourselves.

What we see in the world around us is just a reflection of what is inside of us.

Ethical vegetarians eat only plant-based food in order to show compassion toward animals and other humans and to benefit the planet.

Although man has included meat in his diet for thousands of years, his anatomy and physiology, and the chemistry of his digestive juices, are still unmistakably those of a frugivorous animal.

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

Peace filled the world—until some futile brain Envied the lions’ diet and gulped down A feast of flesh to fill his greedy guts.

My message is, as it alway has been, moderation: meat as a main course on three days a week, eggs on one, fish on one other and some form of vegetarian meal on the rest constitute a perfectly acceptable, interesting and varied diet.

Vegetarian diets generally have not been shown to help people live longer.

So the best combination for reversing heart disease is to exercise, stop smoking, eat a vegetarian diet, and practice stress management techniques—in other words, to follow the program

This is dreadful! Not the suffering and death of the animals, but that man suppresses in himself, unnecessarily, the highest spiritual capacity—that of sympathy and pity toward living creatures like himself—and by violating his own feelings becomes cruel. And how deeply seated in the human heart is the injunction not to take life!

I don't understand why asking people to eat a well-balanced vegetarian diet is considered drastic, while it is medically conservative to cut people open and put them on cholesterol-lowering drugs for the rest of their lives.

Yoga teaches us that we can have whatever we may want in life if we are willing to provide it for others first.

There is a Western phenomenon called the male midlife crisis. Very often it is heralded by divorce. What history might have done to you, you bring about on purpose: separation from woman and child. Don’t tell me that such men aren’t tasting the ancient flavors of death and defeat. In America, with divorce achieved, the midlifer can expect to be more recreational, more discretionary. He can almost design the sort of crisis he is going to have: motorbike, teenage girlfriend, vegetarianism, jogging, sports car, mature boyfriend, cocaine, crash diet, powerboat, new baby, religion, hair transplant. Over here, now, there’s no angling around for your male midlife crisis. It is brought to you and it is always the same thing. It is death.

A modern vegetarian is also a teetotaler, yet there is no obvious connection between consuming vegetables and not consuming fermented vegetables. A drunkard, when lifted laboriously out of the gutter, might well be heard huskily to plead that he had fallen there through excessive devotion to a vegetable diet.

Above all, the majority of the Indigenous peoples of the Americas had healthy, mostly vegetarian diets based on the staple of corn and supplemented by wild fish, fowl, and four-legged animals. People lived long and well with abundant ceremonial and recreational periods.

How did we forget these lessons from the past? How did we go from knowing that the best athletes in the ancient Greek Olympics must consume a plant-based diet to fearing that vegetarians don’t get enough protein? How did we get to a place where the healers of our society, our doctors, know little, if anything, about nutrition; where our medical institutions denigrate the subject; where using prescription drugs and going to hospitals is the third leading cause of death? How did we get to a place where advocating a plant-based diet can jeopardize a professional career, where scientists spend more time mastering nature than respecting it? How did we get to a place where the companies that profit from our sickness are the ones telling us how to be healthy; where the companies that profit from our food choices are the ones telling us what to eat; where the public’s hard-earned money is being spent by the government to boost the drug industry’s profits; and where there is more distrust than trust of our government’s policies on foods, drugs and health? How did we get to a place where Americans are so confused about what is healthy that they no longer care?

we, Humans, ain't superior by harming other species; though we might qualify by living in harmony.

As Nebuchadnezzar is reported to have said of his vegetarian diet, it may have been wholesome, but it was not good.

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.” —ALBERT EINSTEIN Considering

Albert Einstein, once said, “Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.

Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. —Albert Einstein

Hitler suffered acutely from meteorism; perhaps he did not suffer so acutely as those around him, since meteorism is uncontrolled farting, a condition exacerbated by Hitler's strictly vegetarian diet.

Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes”(Craig, Mangels, et al. 2009).

The longer I have been on the raw food path, the more I tend to come full circle and return to where my original ideas and inspiration of wanting to eat raw food come from - and that’s natural hygiene and its principles.

Here’s what I want to know.” Jake swallows his last bite and looks at Jarret. “If you start eating her out on the regular, does that mean you’re on a vegetarian diet?” My jaw clenches. Teasing is one thing. This is crossing the line. “Enough.

However, among people who eat cooked diets, there is no difference in body weight between vegetarians and meat eaters: when our food is cooked we get as many calories from a vegetarian diet as from a typical American meat-rich diet. It is only when eating raw that we suffer poor weight gain.

Sentient beings are killed even for a vegetarian diet. When land is cleared to make space for crops, the natural habitat is destroyed, and many smaller beings are killed. Then crops are planted, and pesticides are sprayed, killing many thousands of insects. You see, it is very difficult to avoid harming other beings, especially in relation to food.

Notice that a strict vegetarian diet is not necessarily the same thing as a WFPB diet. Some people become vegetarian only to replace meat with dairy foods, added oils, and refined carbohydrates, including pasta made with refined grains, sweets, and pastries. I refer to these people as “junk-food vegetarians” because they are not consuming a nutritious diet.

The lack of food makes a cannibal out of a vegan.

To eat is a necessity, but to eat intelligently is an art

Some people do not really hate junk food. They merely love themselves a lot.

Don't be scared, I'm a vegetarian.

In my mother's book, a vegetarian is somebody who is not concern with his or her diet and health. "Someone who prefer bush and grass, as if they is sheeps and cows, is somebody who don't have enough food to put in his mouth," she always say. Only vegetarians eat dryfood regularly—and like to eat it, too. It is not considered normal for a person to cook food that doesn't have some amount o' meat or fish to go with it. Only someone who is starving, who don't have money to buy a fish head or a single flying fish or even the head of a dolphin—in other words, a person who is "catching his arse"—has to eat dryfood. A person at this stage is a person one remove from having to cook bakes for breakfast, lunch and dinner.

Vegetarians and vegans tend to weigh less and have lower blood pressure, lower blood cholesterol, and, in turn, a lowered risk of heart disease than people whose diets include some or all types of animal products;

Many women, worried about breast cancer, have adopted vegetarian diets in an attempt to reduce their risk. Unfortunately, it may be that these grain- and starch-based diets actually increase the risk of breast cancer, because they elevate insulin—which, in turn, increases IGF-1 and lowers IGFBP-3. A large epidemiological study of Italian women, led by Dr. Silvia Franceschi, has shown that eating large amounts of pasta and refined bread raises the risk of developing both breast and colorectal cancer. Most vegetarian diets are based on starchy grains and legumes. Sadly—despite continuing perceptions of these as healthy foods—vegetarian diets don’t reduce the risk of cancer. In the largest-ever study comparing the causes of death in more than 76,000 people, it was decisively shown that there were no differences in death rates from breast, prostate, colorectal, stomach, or lung cancer between vegetarians and meat eaters. Cancer is a complex process involving many genetic and environmental factors. It is almost certain that no single dietary element is responsible for all cancers. However, with the low-glycemic Paleo Diet, which is also high in lean protein and health-promoting fruits and vegetables, your risk of developing many types of cancer may be very much reduced.

A groundbreaking 2016 study from the University of Oxford modeled the climate, health, and economic benefits of a worldwide transition to plant-based diets between now and 2050. Business-as-usual emissions could be reduced by as much as 70 percent through adopting a vegan diet and 63 percent for a vegetarian diet (which includes cheese, milk, and eggs). The model also calculates a reduction in global mortality of 6 to 10 percent.

Through the deeply theraputic practice of asana, we begin to purify our karmas, thereby healing our past relationships with others and reestablishing a steady and joyful connection with the Earth, which means all beings.

a study comparing thousands of omnivores, vegetarians, and vegans found that those eating strictly plant-based diets are three times more likely to have daily bowel movements.28 Looks like vegans are just regular people.

But the proof of the pudding is in the eating, and to prove that the vegetarian is the most hygienic diet, we must examine the physical conditions of those nations and individuals who have lived, and do live, upon this diet.

It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.[2]

The ADA takes a conservative stand, leaving out many well-documented health benefits attributable to reducing the consumption of animal products. Here are the three key sentences from the summary of their summary of the relevant scientific literature. One: Well-planned vegetarian diets are appropriate for all individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. TWO: Vegetarian diets tend to be lower in saturated fat and cholesterol, and have higher levels of dietary fiber, magnesium and potassium, vitamins C and E, folate, carotenoids, flavonoids, and other phytochemicals. Elsewhere the paper notes that vegetarians and vegans (including athletes) “meet and exceed requirements” for protein. And, to render the whole we-should-worry-about-getting-enough-protein-and-therefore-eat-meat idea even more useless, other data suggests that excess animal protein intake is linked with osteoporosis, kidney disease, calcium stones in the urinary tract, and some cancers.

Whey protein Whey protein has got more bad press than whisky, gin, rum, wine, beer, and even grass. Whey protein is a powder made from milk which you mix with water to turn into a drink. It has the best biological value of protein; which means that almost every gram of whey you consume gets used for its intended purpose and is absorbed by the body. Whey isolate, made from whey protein is a boon for lactose intolerant vegetarians like me as it doesn’t irritate the stomach or the intestines. Whey protein has been accused of affecting the kidney, liver and heart but this isn’t true. Although superstars, cricketers and doctors advertise for the so called ‘Protein drinks’, (especially for children, easy targets perhaps, not to mention their parents’ obsession with their height), the reality is that these drinks are so loaded in sugar and have such miniscule amounts of protein (not to mention poor biological value too) that they really do much more harm than any good. And a nutrient is never specifically beneficial for a particular age group. Whey protein on the other hand is easy on the system, has zero sugar, and is easy to digest. If you weight train regularly or run long distances, whey protein will become a necessity. (It also comes in all flavours: chocolate, vanilla, strawberry and many more.) Word of caution: whey protein is a supplement. It is not supposed to be used as an alternative to eating correctly. Consuming adequate protein, carbs and fat by means of a well-balanced diet is a must. Only then can whey protein be of any help. Like with everything else, if you overdo it or depend on it alone to provide you with protein, you stand to lose out on its considerable benefits.

Basically, live foods are those that are created through the natural interaction of the sun, air, soil and water. What I’m talking about here is a vegetarian diet. Fill your plate with fresh vegetables, fruits and grains and you might just live forever.” “Is that possible?” “Most of the sages were well over one hundred and they showed no signs of slowing down, and just last week I read in the paper about a group of people living on the tiny island of Okinawa in the East China Sea. Researchers are flocking to the island because they are fascinated by the fact that it holds the largest concentration of centenarians in the world.” “What have they learned?” “That a vegetarian diet is one of their main longevity secrets.” “But is this type of diet healthy? You wouldn’t think that it would give you much strength. Remember, I’m still a busy litigator, Julian.” “This is the diet that nature intended. It is alive, vital and supremely healthy. The sages have lived by this diet for many thousands of years. They call it a sattvic, or pure diet. And as to your concern about strength, the most powerful animals on the planet, ranging from gorillas to elephants, wear the badge of proud vegetarians. Did you know that a gorilla has about thirty times the strength of a man?

Jobs thus became one of the first fifty employees at Atari, working as a technician for $5 an hour. “In retrospect, it was weird to hire a dropout from Reed,” Alcorn recalled. “But I saw something in him. He was very intelligent, enthusiastic, excited about tech.” Alcorn assigned him to work with a straitlaced engineer named Don Lang. The next day Lang complained, “This guy’s a goddamn hippie with b.o. Why did you do this to me? And he’s impossible to deal with.” Jobs clung to the belief that his fruit-heavy vegetarian diet would prevent not just mucus but also body odor, even if he didn’t use deodorant or shower regularly. It was a flawed theory.

I have placed my wager on a vegetarian diet and I have enough respect for people like Frank, who have bet on a more humane animal agriculture, to support their kind of farming. This is not in the end a complicated position. Nor is it a veiled argument for vegetarianism. It is an argument for vegetarianism, but it’s also an argument for another, wiser animal agriculture and more honorable omnivory. If we are not given the option to live without violence, we are given the choice to center our meals around harvest or slaughter, husbandry or war. We have chosen slaughter. We have chosen war. That’s the truest version of our story of eating animals. Can we tell a new story?

The extent to which Americans project their own food qualms and biases onto their pets has lately veered off into the absurd. Some of AFB’s clients have begun marketing 100 percent vegetarian kibble for cats. The cat is what’s called a true carnivore; its natural diet contains no plants. Moeller tilts his head. A slight lift of the eyebrows. The look says, “Whatever the client wants.

The modern world’s obsession with restriction has led to a wide variety of practices that are detrimental to health. These practices may masquerade as healthy, but they are not. Excess exercise is one of them. Fasting is another. Examples that might be harder to believe but are equally harmful include low-calorie diets, low-fat diets, and vegetarianism. This fact is made all the more unfortunate because these practices are especially harmful for women.

When the American Dietetic Association (ADA) surveyed all the studies on food and health, they concluded not just that a vegetarian or vegan diet is as healthy as one that includes meat, but that “vegetarians have been reported to have lower body mass indices than non-vegetarians, as well as lower rates of death from ischemic heart disease, lower blood cholesterol levels, lower blood pressure, and lower rates of hypertension, type 2 diabetes, and prostate and colon cancer.

In 1979, researchers at the University of Kentucky studied 20 men with type 2 diabetes, all of whom had been taking an average of 26 units of insulin per day. The experimental diet included plenty of vegetables, fruits, whole grains, and beans, so it was high in fiber and carbohydrate. The diet was nearly vegetarian, with very little animal fat—in fact, very little fat of any kind. After just 16 days on the program, more than half of the men were able to stop taking insulin entirely, and their blood sugar levels were lower than before.4

Some people express abhorrence at eating meat, yet make an exception for fish and other 'seafood' to remain a part of their diet. Fish, it seems to them, 'don't count.' Nor, it turns out, do they count when it comes to compiling the daily toll of animals slaughtered: cows, chickens, pigs and sheep are counted individually – fish – on the other hand, have their lives measured by the tonne. But even by weight, theirs is a colossal number – over 150million tonnes killed for human consumption every year in the first decades of the 21st century.

Sources of Plant Protein Grains and grain products, legumes (lentils and dried beans and peas such as kidney beans or chickpeas), starchy vegetables, and nuts and seeds all provide protein (see Table B). A serving of a grain product or starchy vegetable provides an average of about 5 grams of protein, a serving of legumes provides 10 to 20 grams of protein, and a serving of vegetables provides about 3 grams of protein. Although a serving of these foods contains less protein than a serving of meat, you can eat more plant protein foods for fewer calories.

It is only animals served in their natural state that I seem to have difficulty with." "Of course you do, darling. We're barbarians, the lot of us, and you were perfectly right to be appalled by the calves' heads. I don't like them, either. In fact, I rarely consume beef in any form." "Are you a vegetarian, then?" Lillian asked, having heard the word frequently of late. Many discussions had centered on the topic of the vegetable system of diet that was being promoted by a hospital society in Ramsgate. St. Vincent responded with a dazzling smile. "No, sweet, I'm a cannibal.

Danger for vegetarians. A diet that consists predominantly of rice leads to the use of opium and narcotics, just as a diet that consists predominantly of potatoes leads to the use of alcohol. But it also has subtler effects that include ways of thinking and feeling that have narcotic effects. This agrees with the fact that those who promote narcotic ways of thinking and feeling, like some Indian Gurus, promote a diet that is entirely vegetarian and would like to impose that as a law upon the masses. In this way they want to create and strengthen a need that they are in a position to satisfy.

For all malignant cancers, both fish eaters and vegetarians and vegans combined had significantly lower mortality than regular meat eaters [HR: 0.76 (95% CI: 0.63, 0.91) and HR: 0.82 (95% CI: 0.72, 0.94), respectively]. Vegetarians and vegans combined also had significantly lower mortality than did regular meat eaters for pancreatic cancer [HR: 0.47 (95% CI: 0.26, 0.86); P-heterogeneity = 0.065] and cancers of the lymphatic/hematopoietic tissue [HR: 0.43 (95% CI: 0.27, 0.70)], and low meat eaters had significantly lower respiratory disease mortality than regular meat eaters [HR: 0.69 (95% CI: 0.49, 0.97); P-heterogeneity = 0.14].

It is difficult to ascertain what role these articles play in marginalizing the vegetarian experience when there are so many more pressing issues that confront individuals who might otherwise choose to try to become vegetarian or vegan, such as the lack of healthy affordable food in low-income neighborhoods, often largely inhabited by people of color, and a government that subsidizes and promotes animal and sugar-heavy diets over ones with vegetables and fruits. yet rather than focus on these series structural barriers, many articles on vegetarianism and veganism often present the challenge of avoiding meat and animal products as challenge to one's very own normalcy and acceptability.

Bring on the veggies In 1980, the first Guidelines directed consumers to “Eat foods with adequate starch and fiber.” By 1990, that had become “Choose a diet with plenty of vegetables, fruits, and grain products.” Today, the new, direct directive is to make half of your plate vegetables and fruits. Maybe the whole plate: The Guidelines say right out, no mincing words here, those vegetarian-style diets are associated with a variety of health benefits including lower weight, a lower risk of heart disease, and — best of all — a longer life. Finally, two new charts, Appendix 8 and Appendix 9, detail (respectively) “Lacto-ova Adaptations of USDA Food Patterns” (meal planning for vegetarians who eat dairy products)

A moment of truth here: If you continue to eat processed foods full of sugar and fat, you won’t lose weight. But you knew that. And that’s not why you’re here. You’re here to discover how good you’ll feel on a diet of vegetarian proteins, whole grains, and all the glorious and diverse vegetables and fruits of the earth. If you look around, you won’t see many fat vegans. Vegans tend to be slim and strong, gorgeous and glowing, and that’s because a healthy, plant-based diet creates vitality and vigor— and weight loss simply happens as a result of not eating fatty animal protein. And lest you think a plant-based diet is for weaklings, consider bulls, elephants, gorillas, orangutans, and stallions. These plant eaters are pure lean and powerful muscle.

Some studies have shown that hypertension occurs less frequently among vegetarians than among nonvegetarians, regardless of body weight or sodium intake. Intake of red meat has been linked to a higher risk of colorectal cancer. Vegetarians, including lacto-ovo and vegan, have reduced incidences of diabetes and lower rates of cancer than nonvegetarians, particularly for gastrointestinal cancer.47,48 Vegetarian-style diet patterns are associated with lower all-cause mortality.49 Vegetarian-style eating patterns are being used for the prevention and therapeutic dietary treatment of numerous chronic conditions, including overweight and obesity, cardiovascular disease (hyperlipidemia, ischemic heart disease, and hypertension), diabetes, cancer, and osteoporosis.50

Stopping before them, St. Vincent confided, “I would have found you sooner, but I was attacked by a swarm of dingy-dippers.” His voice lowered with conspiratorial furtiveness. “And I don’t wish to alarm either of you, but I had to warn you…they’re planning to serve kidney pudding in the fifth course.” “I can manage that,” Lillian said ruefully. “It is only animals served in their natural state that I seem to have difficulty with.” “Of course you do, darling. We’re barbarians, the lot of us, and you were perfectly right to be appalled by the calves’ heads. I don’t like them either. In fact, I rarely consume beef in any form.” “Are you a vegetarian, then?” Lillian asked, having heard the word frequently of late. Many discussions had centered on the topic of the vegetable system of diet that was being promoted by a hospital society in Ramsgate. St. Vincent responded with a dazzling smile. “No, sweet, I’m a cannibal.” “St. Vincent,” Westcliff growled in warning, seeing Lillian’s confusion. The viscount grinned unrepentantly. “It’s a good thing I happened along, Miss Bowman. You’re not safe alone with Westcliff, you know.” “I’m not?” Lillian parried, tensing inwardly as she reflected that he never would have made the glib comment had he known of the intimate encounters between her and the earl. She didn’t dare look at Westcliff, but she apprehended the immediate stillness of the masculine form so close to hers. “No, indeed,” St. Vincent assured her. “It’s the morally upright ones who do the worst things in private. Whereas with an obvious reprobate such as myself, you couldn’t be in safer hands. Here, you had better return to the dining hall under my protection. God knows what sort of lascivious scheme is lurking in the earl’s mind.” Giggling, Lillian stood from the bench, enjoying the sight of Westcliff being teased. He regarded his friend with a slight scowl as he too rose to his feet.

The plea for ethical veganism, which rejects the treatment of birds and other animals as a food source or other commodity, is sometimes mistaken as a plea for dietary purity and elitism, as if formalistic food exercises and barren piety were the point of the desire to get the slaughterhouse out of one’s kitchen and one’s system. Abstractions such as 'vegetarianism' and 'veganism' mask the experiential and philosophical roots of a plant-based diet. They make the realities of 'food' animal production and consumption seem abstract and trivial, mere matters of ideological preference and consequence, or of individual taste, like selecting a shirt, or hair color. However, the decision that has led millions of people to stop eating other animals is not rooted in arid adherence to diet or dogma, but in the desire to eliminate the kinds of experiences that using animals for food confers upon beings with feelings. The philosophic vegetarian believes with Isaac Bashevis Singer that even if God or Nature sides with the killers, one is obliged to protest. The human commitment to harmony, justice, peace, and love is ironic as long as we continue to support the suffering and shame of the slaughterhouse and its satellite operations. Vegetarians do not eat animals, but, according to the traditional use of the term, they may choose to consume dairy products and eggs, in which case they are called lacto-ovo (milk and egg) vegetarians. In reality, the distinction between meat on the one hand and dairy products and eggs on the other is moot, as the production of milk and eggs involves as much cruelty and killing as meat production does: surplus cockerels and calves, as well as spent hens and cows, have been slaughtered, bludgeoned, drowned, ditched, and buried alive through the ages. Spent commercial dairy cows and laying hens endure agonizing days of pre-slaughter starvation and long trips to the slaughterhouse because of their low market value.

Another common argument is about nutrition from non-veg food. People say that non-veg food has more nutritious and keeps people healthy and strong. But if we go into more details with science and statistics, everybody can understand a simple theory that nobody can grow more than the protein/nutrition it takes in its diet.   So if I consider this, then even a chicken, goat or a bull grows this big only by taking the same nutrition from nature; mostly from grass, beans, leaves pulses and grain. With the demand of non-veg if human can grow this much of food for feeding these animals, it can directly grow the same amount of food for himself. And deficiencies are the reason of imbalance diet, which are found in both vegetarians as well as non-vegetarians, and a balance diet can keep anyone healthy without non-veg too.   One last thing you must have seen around is, human started dyeing of diseases like Bird Flu. Will you still say you keep balance in nature by eating non-veg? And if your answer is yes, then I must say: YOU ARE FUNNY!!!

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

We could call Christianity, in particular, a huge treasure house of the most elegant forms of consolation — there are so many pleasant, soothing, narcotizing things piled up in it, and for this purpose it takes so many of the most dangerous and most audacious chances. It shows such sophistication, such southern refinement, especially when it guesses what kind of emotional stimulant can overcome, at least for a while, the deep depression, leaden exhaustion, and black sorrow of the physiologically impaired. For, generally speaking, with all great religions, the main issue concerns the fight against a certain endemic exhaustion and heaviness. We can from the outset assume as probable that from time to time, in particular places on the earth, a feeling of physiological inhibition must necessarily become master over wide masses of people, but, because of a lack of knowledge about physiology, it does not enter people’s consciousness as something physiological, so they look for and attempt to find its “cause” and remedy only in psychology and morality (—this, in fact, is my most general formula for whatever is commonly called a “religion”). Such a feeling of inhibition can have a varied ancestry; for instance, it can be the result of cross-breeding between different races (or between classes — for classes also always express differences in origin and race: European “Weltschmerz” [pain at the state of the world] and nineteenth-century “pessimism” are essentially the consequence of an irrational, sudden mixing of the classes), or it can be caused by incorrect emigration — a race caught in a climate for which its powers of adaptation are not sufficient (the case of the Indians in India); or by the influence of the age and exhaustion of the race (Parisian pessimism from 1850 on); or by an incorrect diet (the alcoholism of the Middle Ages, the inanity of vegetarians, who, of course, have on their side the authority of Squire Christopher in Shakespeare); or by degeneration in the blood, malaria, syphilis and things like that (German depression after the Thirty Years’ War, which spread bad diseases in an epidemic through half of Germany and thus prepared the ground for German servility, German timidity).

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

THE DIET-GO-ROUND LOW-CALORIE DIETS Diets began by limiting the number of calories consumed in a day. But restricting calories depleted energy, so people craved high-calorie fat and sugar as energizing emergency fuel. LOW-FAT DIETS High-calorie fats were targeted. Restricting fat left people hungry, however, and they again craved more fats and sugars. FAKE FAT Synthetic low-cal fats were invented. People could now replace butter with margarine, but without calories it didn’t deliver the energy and satisfaction people needed. They still craved real fat and sugar. THE DIET GO-ROUND GRAPEFRUIT DIETS Banking on the antioxidant and fat-emulsifying properties of grapefruit, dieters could eat real fat again, as long as they ate a grapefruit first. But even grapefruits were no match for the high-fat American diet. SUGAR BLUES The more America restricted fat in any way to lose weight, the more the body rebounded by storing fat, and craving and bingeing on fats and sugars. Sugar was now to blame! SUGAR FREE High-calorie sugars were replaced with no-calorie synthetic sweeteners. The mind was happy but the body was starving as diet drinks replaced meals. People eventually binged on excess calories from other sources, such as protein. HIGH-PROTEIN DIETS The new diet let people eat all the protein they wanted without noticing the restriction of carbs and sugar. Energy came from fat stores and dieters lost weight. But without carbs, they soon experienced low energy and craved and binged on carbs. HIGH-CARB DIETS Carb-craving America was ripe for high-carb diets. You could now lose weight and eat up to 80 percent carbs—but they had to be slow-burning, complex carbs. Fast-paced America was addicted to fast energy, however, and high-carb diets soon became high-sugar diets. LOW CHOLESTEROL The combination of sugar, fat, and stress raised cholesterol to dangerous levels. The solution: Reemphasize complex carbs and reduce all animal fats. Once again, dieters felt restricted and began craving and bingeing on fats and sugars. EXERCISE Diets weren’t working, so exercise became the cholesterol cure-all. It worked for a time, but people didn’t like to “work out.” Within 25 years, no more than 20 percent of Americans would do it regularly. VEGETARIANISM With heart disease and cancers on the rise, red meat was targeted. Vegetarianism came into fashion but was rarely followed correctly. People lived on pasta and bread, and blood sugars and energy levels went out of control. GRAZING High-carb diets were causing energy and blood sugar problems. If you ate every 2 hours, energy was propped up and fast-paced America could keep speeding. Fatigue became chronic fatigue, however, with depression and anxiety to follow. FOOD COMBINING By eating fats, proteins, and carbs separately, digestion improved and a host of digestive, energy, and weight problems were helped temporarily. But the rules for what you could eat together led to more frequent small meals. People eventually slipped back to their old ways and old problems. THE ZONE Aimed at fixing blood sugar levels, this diet balanced intake of proteins, fats, and carbs. It worked, but again restricted certain kinds of carbs, so it didn’t last, and America was again craving emergency fuel. COFFEE TO THE RESCUE Exhausted and with a million things to do, America turned to legal stimulants like coffee for energy. But borrowed energy must be paid back, and many are still living in debt. FULL CIRCLE Frustrated, America is turning to new crash diets and a wave of high-protein diets. It is time to break this man-made cycle with the simplicity of nature’s own 3-Season Diet. If you let nature feed you, you will not starve or crave anything.

recent newsletter says that scientists at Tufts University now estimate that 70 percent of all diseases—including a third of all cancers—are related to diet.

Are vegetarian diets an effective alternative, or complement, to drugs and surgery? Although studies designed to answer this question are limited in number and small in size, their results are encouraging. In 1990, Dr. Dean Ornish demonstrated that a very low-fat vegetarian diet (less than 10 per cent calories from fat) and lifestyle changes (stress management, aerobic exercise, and group therapy) could not only slow the progression of atherosclerosis, but significantly reverse it. After one year, 82 per cent of the experimental group participants experienced regression of their disease, while in the control group the disease continued to progress. The control group followed a “heart healthy” diet commonly prescribed by physicians that provided less than 30 per cent calories from fat and less than 200 milligrams of cholesterol a day. Over the next four years, people in the experimental group continued to reverse their arterial damage, while those in the control group became steadily worse and had twice as many cardiac events. In 1999, Dr. Caldwell Esselstyn reported on a twelve-year study of eleven patients following a very low-fat vegan diet, coupled with cholesterol-lowering medication. Approximately 70 per cent experienced reversal of their disease. In the eight years prior to the study, these patients experienced a total of forty-eight cardiac events, while in over a decade of the trial, only one non-compliant patient experienced an event.

the most colourful characters of the historical advocates of vegetarianism was George Bernard Shaw (1856-1950). When Shaw decided to eliminate meat from his diet, it was so contrary to his culture that his physician was alarmed. He cautioned the young Shaw that if he continued to insist on this meat-free diet, he would surely die of malnutrition in short order. Shaw replied that he would sooner die than consume a “corpse.” One can appreciate the irony of the situation when, as he approached his eighty-fifth year, Shaw proclaimed: The average age (life expectancy) of a meat eater is 63. I am on the verge of 85 and still work as hard as ever. I have lived quite long enough and I am trying to die; but I simply cannot do it. A single beef steak would finish me; but I cannot bring myself to swallow it. I am oppressed with a dread of living forever. That is the only disadvantage of vegetarianism.

MARINATED VEGGIE KABOBS WITH HALLOUMI AND FLATBREAD Serves 4 Prep time: 10 minutes, plus 20 minutes to marinate Cook time: 12 minutes VEGETARIAN | QUICK & EASY The distinctively salty Cypriot cheese halloumi makes this simple grilled veggie kabob dish into a satisfying, yet light, meal. Using summer vegetables like tomatoes, peppers, and zucchini makes this a great dish for grilling outside on a hot summer day. If you prefer, you can cook the skewers under the broiler or on a grill pan on the stove.

Listening to vegetarians talk about the benefits of a plant-based diet, it can be hard to separate health claims from ideological, ethical, or environmental claims. At various times it has been claimed that vegetarianism can end world hunger; end food cravings; reverse global warming; reverse heart disease; reduce violent crime; reduce cholesterol; improve the sex drive; reduce the sex drive; end sexism; cure cancer, and usher in the Age of Aquarius. Apparently soybeans grow best in bullshit.

I can't speak to whether vegetarianism is healthy. But as Alcott realized, it offers something that other diets cannot: an identity. Once can be a vegetarian, while most other diets are something one can do. He recognized that a diet wasn't merely how one ate, but how one lived.

During World Wars I and II, wartime food restrictions that virtually eliminated meat consumption in Scandinavian countries were followed by a decline in the mortality rate (by ≈2 deaths/1000) that returned to prewar levels after the restriction was lifted (7–12).

My aim is to ensure that my patients heal themselves, and they don’t need any doctor.

Results about disease risk that largely agree among different studies include those for CHD [Coronary Heart Disease] and perhaps diabetes and colon cancer. In addition, data on other risk factors for chronic diseases, such as overweight, blood lipids, and blood pressure, fit this criterion. Mortality and incidence rates of coronary disease events are indeed clearly lower in vegetarians. This is true in the 2 previous cohorts of Adventists (16, 22) and in the older cohorts of British and German vegetarians (23–25). A combined analysis of those cohorts (26) confirmed this result with a 32% higher CHD mortality rate in the nonvegetarians. This is not surprising because there is convincing evidence that several important risk factors for CHD have more optimal values in vegetarians. Regular, moderate nut (16, 27) and wholegrain (11, 16) consumption are associated with lower risk of CHD. These are foods often preferred by vegetarians. Several other studies of nonvegetarians have strongly suggested that dietary patterns emphasizing fruit, vegetables, and less meat are associated with much lower risk of CHD (10, 28) consistent with the CHD mortality data in studies of vegetarians. Animal fats (largely saturated) raise LDL cholesterol (29) and increase risk; these obviously come from foods eaten less or not at all by vegetarians. Total or LDL cholesterol is typically lower in vegetarians (30, 31). HDL cholesterol is not consistently different (30, 32), although it does tend to be a little lower in Adventists (33), perhaps because of the lack of alcohol consumption. Vegetarians are consistently thinner, or at least less overweight, than are nonvegetarians within the same studies (34, 32). It is also probable that vegetarians have lower blood pressures than others (32, 35, 36), although the reasons are still controversial, and effects are sometimes small as in British vegetarians (37).

based miracle diet can help stabilize and even reverse the conditions. The elimination of all processed foods means that sugar consumption is drastically reduced; most sugars come from fruits and the

If you care about animal suffering, you should certainly alter your diet, either by cutting out the most harmful products (at least eggs, chicken, and pork), or by becoming vegetarian or vegan. However, there’s no reason to stop there. In terms of making a difference to the lives of animals, the impact you can have through your donations seems even greater than the impact you can have by changing your own behavior. According to Animal Charity Evaluators (a research charity I helped to set up), by donating to charities like Mercy For Animals or the Humane League, which distribute leaflets on vegetarianism, it costs about one hundred dollars to convince one person to stop eating meat for one year. If you can donate more than that to animal advocacy charities per year, then your decision about how much to donate to animal advocacy is even more important, in terms of impact, than the decision about whether to become vegetarian yourself.

People who once ate vegetarian diets but then started to eat meat at least once a week experienced a 146 percent increase in odds of heart disease, a 152 percent increase in stroke, a 166 percent increase in diabetes, and a 231 percent increase in odds for weight gain.

The main finding was that vegan and lacto-ovo vegetarian diets were associated with a nearly one-half reduction in risk of type 2 diabetes compared with the risk associated with nonvegetarian diets after adjustment for a number of socioeconomic and lifestyle factors, as well as low BMI, that are typically associated with vegetarianism. Pesco- and semi-vegetarian diets were associated with intermediate risk reductions: between one-third and one-quarter. These data indicate that vegetarian diets may in part counteract the environmental forces leading to obesity and increased rates of type 2 diabetes, though only vegan diets were associated with a BMI in the optimal range. Inclusion of meat, meat products, and fish in the diet, even on a less than weekly basis, seems to limit some of the protection associated with a vegan or lacto-ovo vegetarian diet. These findings may be explained by adverse effects of meat and fish, protective effects of typical constituents of vegan and lacto-ovo vegetarian diets, other characteristics of people who choose vegetarian diets, or a combination of these factors.

First, Genesis 1:29–3015 teaches that man and animals were originally vegetarian (before Adam’s sin). How do we know this for sure? Humans weren’t told they could eat meat until after the Flood in Genesis 9:3.16 This later verse makes it clear that mankind was originally vegetarian, but this changed after the Flood. Verse 30 of Genesis 1 (about animals’ diet) is worded in the same basic way as verse 29 (man’s diet), so it confirms that originally the animals were vegetarian too.

There is convincing evidence that vegetarians have lower rates of coronary heart disease, largely explained by low LDL cholesterol, probable lower rales of hypertension and diabetes mellitus, and lower prevalence of obesity. Overall, their cancer rates appear to be moderately lower than others living in the same communities, and life expectancy appears to be greater.

Four articles containing 6 comparisons with reporting data on a total of 213 722 participants were included in the meta‐analysis of total meat consumption and stroke incidence.15, 24, 25, 26 The estimated RRs and 95% CIs of total meat intake and stroke incidence comparing the highest versus the lowest category is shown in Figure 2. The results suggest that consumption of total meat is significantly associated with a 9% to 28% increased risk of stroke.

For specific causes of death, compared with regular meat eaters, low meat eaters had ~30–45% lower mortality from pancreatic cancer, respiratory disease, and all other causes of death, fish eaters had ~20% lower mortality from malignant cancer and ~20% higher circulatory disease mortality, and vegetarians and vegans had ~50% lower mortality from pancreatic cancer and cancers of the lymphatic/ hematopoietic tissue. These findings were essentially unchanged on further adjustment for BMI, and generally were robust across categories of sex, smoking, and BMI for the 6 most common causes of death.

Several previous researches reported that stroke incidence is greater among participants with a higher consumption of red and processed meats because they tend to have unhealthy behaviors and conditions.15, 24, 25 Although studies included in this meta‐analysis adjusted for major stroke risk factors such as hypertension, diabetes mellitus, smoking, obesity, and alcohol use, the effect of unadjusted risk factors still remain.

a 2014 meta-analysis (a compilation of many similar studies) showing that vegetarian diets may be particularly good at lowering blood pressure.110 And the more plants, perhaps, the better. Meat-free diets in general “confer protection against cardiovascular diseases . . . some cancers and total mortality,” but completely plant-based diets “seem to offer additional protection for obesity, hypertension, type-2 diabetes, and cardiovascular mortality.”111