VEGETARIAN DIETS
There are three types. The strictest
excludes all animal products as well
animal flesh and organs. The second allows use of such animal produce
milk, cheese, and eggs. The mildest allows fish and shellfish in.
Some
people adhere to them and may be lean, but there is no scientifically
discernible special virtue in vegetarian diets. There are vegetarians who
attribute their long life and healthy old age to their diet, but there are
equally healthy old people who credit daily meat eating. One possible hazard in
vegetarian diets, particularly the strictest, may be lack of sufficient
protein. We learned recently of a 78-year-old physician-patient who developed a
huge enlargement of the liver, estimated to weigh 15 pounds instead of the
usual 3. Biopsy showed cirrhosis.
He had never used
alcohol but from the age of 10 had never eaten meat and had reduced other
sources of the complete proteins (see page 49). Specialists in liver disease
who were called in finally concluded that the many years of a diet inadequate
in rich, complete proteins had caused damage to the liver. The prescription:
beefsteaks, filet mignonette, roast beef. The patient is having the time of his
life at meals.
Many health food and natural food stores in the country offer a wide range of
"unprocessed" or "organic" foods. The foods, for the most
part, are good and nutritious. They often cost more than foods available at
regular food stores and supermarkets. Claims made in their behalf are that they
are grown in soil that has not been impoverished and they are not spoiled by
processing. As arguing against the idea, that generally available foods are
grown in poor soil. nutritionists’ note that commercial agriculture in this
country treats soil as a precious commodity and keeps it rich through crop
rotation and fertilization.
Even if soils were widely impoverished, they add, this would
not necessarily mean that foods grown in them would be nutritionally inferior.
Infertile soil may lead to reduced yield per acre but no inferiority in the
makeup of the plant grown. Many nutritionists also observe that the nutritive
value of a given crop, such as corn or wheat, is influenced more by the kind of
seed planted than by the fertility of the soil.
Thus, corn can be bred to
contain more niacin or more starch, tomatoes to contain more vitamin A or
vitamin C, through development of new strains and seeds. As for food
processing, leading nutritionists argue that commercially canned and frozen
foods-in terms of practical nutrition if not of taste -are not inferior to
fresh.