Vegetarianism & Macrobiotics

People become vegetarians for many reasons: spiritual, humanitarian, health, ecological, economical, and religious. The diet is often an outward manifestation of the inward feelings for becoming a vegetarian. Thus, the diet spectrum is almost as varied as the reasons.

Lacto-ova vegetarians eat dairy and eggs and probably constitute the largest group. Within this category are people who eat dairy and no eggs (lacto-vegetarian) or eat eggs and no dairy (ova-vegetarian). Vegans eat no animal products or by-products and use no fur, silk, wool, or leather. Natural hygienists pursue a healthful lifestyle that emphasizes raw foods in compatible combinations for superior digestion. They avoid all animal products as well. Fruitarians eat only foods that are considered fruits, which include fruity vegetables like cucumbers and avocados, as well as nuts and seeds.

Macrobiotics are generally vegetarians, although fish can be included in small amounts in this Eastern philosophy in which the concept of yin/yang, or a balance between opposites, is at the core. Grains are the mainstay of the diet, with brown rice considered to be the most balanced food.

As people have become more aware of the relationship between diet and disease, vegetarianism has become more acceptable as a way of eating and also a way of life.

Suggested Reading:
Diet for a New America—John Robbins
The Natural Gourmet—Annemarie Colbin
Transition to Vegetarianism— Rudolph Ballentine
Animal Liberation and Animal Factories—Peter Singer
Vegetarian Resource Guide—Georgia Wheatley
Why Do Vegetarians Eat Like That?—David Gabbe