Tips for a Healthy Vegetarian Nutrition
The fear is very widespread that healthy nutrition is impossible without eating
some meat. Yet one thing can be said right away: meat contains practically no
vital substances, as putrefaction starts immediately after the death of the
animal). Most of the few remaining enzymes and vitamins are destroyed in the
process of cooking. Therefore it is absurd to pretend that meat supplies vital
substances, which would not be available from other means of subsistence. Deficiency
diseases in vegetarian nutrition occur only in cases of very one-sided practices.[1]
In such cases of one-sidedness, a nutrition with meat would lead to even more
pronouced deficiencies.
Important tenets for a healthy nutrition (also valid for meat-eaters):
· All food should be consumed in the way it naturally comes to hand;
so, tins and artificial adjunctions should be avoided.
· Use full-value victuals: full rice, full flour, not refined sugar,
etc.
· When following a varied and well-balanced diet, it is practically impossible
to develop any deficiencies due to diet.
· Eat as much as possible (at least one third) of the food in the raw
state (uncooked). Fruit and vegetables lose many vital substances in the process
of cooking. Nature's foodstuffs do not need any «upgrading», but
good choice. Heated-up foodstuffs should be avoided (to this category you have
to count all pasteurized products, too!). During winter, dried fruit is highly
recommendable.
· People having sensitive stomachs should take care not to eat uncooked
food together with cooked food. Uncooked food should always be eaten first,
then the cooked food.
· Not too much protein.[2] The superstition of a need for much protein
has scientifically been refuted long ago; the only ones still adopting it are
the meat and milk industry (for obvious reasons). So it is not necessary to
replace meat by milk(products) or soy(products), as e.g. cheese or tofu.
· Nuts and seeds are advisable in small amounts. For instance: almonds,
hazelnuts, nuts, sesame seeds, linseeds, sunflower seeds, pumpkin seeds.
· The transition towards vegetarian nutrition is more easy for some people
when they use tofu or seitan.[3] But this has only psychological reasons (the
consistence is similar to that of meat), it is not necessary for health reasons.
· In spite of the ever-repeated allegation, vegan4 nutrition is perfectly
possible without having to fear any deficiencies.
Footnotes:
[1] For this point, see the SVV flyer Nr. 2: General Health.
[2] For this point, see the SVV flyer Nr. 18, by Dr. med. M. O. Bruker: Covering
the protein needs.
[3] In it's consistency, seitan is practically like tender meat. It is produced
from biologically grown wheat; the content of protein and the price correspont
to that of meat. In Switzerland it can be found in many health food stores or
through the Berner Tofurei in 3714 Frutigen.
[4] In this case, all animal products are left way - also milk, milk products
and eggs.