Vegetarianism is a term loosely applied to different varieties of restricted dietaries that have one point in common, viz., the exclusion of flesh foods from the diet. The strict vegetarian lives solely on vegetables grown above-ground, and fruits. The fruitarian or nutarian lives on milk, fruits, nuts, and vegetables. The purin-free dietary allows milk, cheese, cream, butter, white of eggs, vegetables, fruits, and cereal foods, but excludes tea, coffee, cocoa, yolk of egg, pulses, and flesh. The lacto-vegetarian diet allows certain animal foods, e.g., milk and its products, eggs, also vegetables, pulses, cereals, fruits, sweets, tea, coffee, and cocoa. A variety of this latter vegetarian diet is one that is restricted to uncooked foodstuffs.

It is possible by restricting ourselves to a vegetarian diet to supply all the food constituents, proteins, fats, and carbohydrates that are required by the body. A comparison of flesh and vegetable foods shows in flesh a very large amount of proteins, a very small amount of glycogen (the animal equivalent of starch and sugar), and a variable amount of fat. Vegetable foods differ widely, but as a rule they contain a much smaller amount of protein, a larger proportion of starch and sugar, and a small amount of fat. Some vegetable foods, e.g. nuts, contain much fat. Proteins in a vegetarian diet are derived mainly from vegetables, milk, and eggs. Those derived from vegetables are more difficult to digest, and are on the whole less easily absorbed than those derived from animal food. It is advisable here to refer to the more important objections that are commonly raised to a system of vegetarianism, and to the data on which these are based.

Objections To Vegetarianism

In the first place, it is generally urged that in a vegetarian diet the question of the intake of a sufficient proportion of proteins is a practical difficulty; thus in the text-books it is stated that, owing to the composition of vegetable foods, in order to get the requisite amount of proteins in the diet, an amount of vegetable foodstuffs far in excess of body requirements has to be taken. The view generally held as to this practical difficulty in vegetarianism was well expressed by the late Sir Henry Thompson as follows: - "The vegetable eater pure and simple can extract from his food all the principles necessary for the growth and support of the body as well as for the production of heat and force, provided that he selects vegetables which contain all the essential elements. But he must for this purpose consume the best cereals, wheat, or oats, or maize, or the legumes, beans, peas, or lentils; or must swallow and digest a large weight of vegetable matter of less nutritive value, and therefore containing at least one element in excess, in order to obtain all the elements he needs. This badly balanced type of feeding leads to overloading the digestive system, and sets up dyspepsia in some of its varied forms." In fairness to the advocates of vegetarianism it must be admitted that there is now little or no force in this argument. The advances in the knowledge of the construction of vegetarian dietaries in recent years have been very considerable, and it is certainly possible now to frame an exclusive vegetarian regime, containing an adequate amount of proteins, fats, carbohydrates, and salts, in which there is no excess of bulk of vegetarian foodstuff. This point must now be definitely conceded. A second objection commonly raised must now be referred to. It is urged that there is evidence that the want of sufficient animal protein in the dietary leads to a lack of resistance to disease, and in support of this view the phthisis epidemics common amongst the Irish peasants, who live mainly on potatoes, may be cited. Chittenden's work (p. 22), however, makes it clear that we must modify markedly our ideas of the necessary amount of protein requisite to maintain the resistant powers of the tissues at a high level. The advantages and disadvantages of a vegetarian regime will be later referred to We will now give some practical details adapted for those who wish to adopt a vegetarian regime.

Source Of Food Constituents In Vegetarianism. Proteins

The strict vegetarian and fruitarian has to have recourse to many artificially prepared products in order to get the necessary supply of protein in a fairly concentrated form. Nuts and the pulses supply the proteins, and these furnish the vegetarian meat courses. The manufacture of nut meats has been one of the greatest developments in extending the vegetarian bill of fare. Every year sees a number of new and improved preparations put upon the market.

Mapleton (2 Dolphin Street, Ardwick, Manchester) prepare a variety of nut and other meat pastes put up in glass moulds, almond nut meat, savour nut meat; and they also make nut meat, walnut, white and brown almond (with or without pea nut), grated and blended with certain cereals. These preparations can be used to make cutlets, steamed shapes, etc.

Chapman (Health Food Stores, Eberle Street, Liverpool) make five or six varieties of tasty and appetising meats put up in air-tight glass moulds. Lentose (vegetable brawn) and walnut meat are especially to be recommended. They are fully seasoned and may be used hot or cold, and are excellent when sliced and lightly fried, and served with tomato sauce or gravy. They cost 9d. or 10d. per lb. A book of recipes can be obtained from the makers.

The London Nut Food Company (465 Battersea Park Road, London) also supply several varieties - Mcatose, Vegota, and Nut vego; they have distinctive flavours and are suited to different tastes. The Food Reform nut meat is made chiefly from pine kernels; it is said to be hardly distinguishable from galantine of veal.

Protose, Maltose, Nuttolene, made by the International Health Association, Legge Street, Birmingham, are also of a high standard. Protose has a distinct meaty flavour, and is very good in stews, pies, or fritters, sandwiches, etc.; cost, 1s. per pound.

Vegetable Extracts, exactly resembling the meat extracts in appearance, are useful for soups and gravies. They are mainly prepared from grain by special malting processes, and are wonderfully like the best beef extracts in flavour. These are, Wintox and Nutrogen (Winter's), making a soup very like beef-tea; Carnos, made by the Carnos Company; and Marmite, a vegetable food extract which lays claim to possess the same nutrient value as a well-prepared meat extract, and costs about 1s. 1d. for a 4-ounce pot, prepared by Marmite Food Extract Company, Mincing Lane, London. Good vegetable soups in tins and cubes are also available, and are not expensive, e.g., Heinz's tomato soup, Chiver's soups (lentil, tomato, haricot, and pea). Eustace Miles issues two varieties of dried blocks that make excellent soup when dissolved, viz., Savoury protein soup and Protein mulligatawny. These both contain a very large amount of vegetable protein, and quite suffice for an adequate meal.