The Vegetarian Handbook: Eating Right for Total Health

by Gary Null Ph.D.

Overview

Many patients that I see in my medical nutrition practice request specific detailed information in order to move toward a vegetarian lifestyle. Here is a book that will guide them along such a path. It will also assist current vegetarians to reach a new level of understanding by offering specific instruction for improving food habits. The instruction includes the most up-to-date and scientific data regarding food protein. By using the egg as a model of the near perfect protein source and comparing vegetarian foods with the egg, we now have available tools for increasing the benefits of protein from non-meat sources.

"Patients with certain medical problems should consider removing red meat and other animal proteins from their diet and moving toward vegetarian food sources. Some of these medical problems include the following: hypoglycemia, obesity, digestive disorders including diverticultitis and other colon problems, gout, and elevated cholestrol. Many specfic studies have shown that the vegetarian diet may help with these problems. This book presents a clear and sophisticated road map for becoming a vegetarian or moving in this direction." —Dr Martin Feldman

Product Details

ISBN-13:	9780312144418
Publisher:	St. Martin's Publishing Group
Publication date:	05/15/1996
Edition description:	Revised Edition
Pages:	304
Sales rank:	1,127,657
Product dimensions:	6.00(w) x 9.00(h) x 0.76(d)

About the Author

Gary Null, who holds a Ph.D. in Human Nutrition and Public Health Science, has published over fifty on health and nutrition, and has his own nationally syndicatied radio show on WBAI. He is the founder and director of the Health and Nutrition Certificate Program at the Pratt Institute, and he lectures throughout the country on health and nutrition topics. He has received numerous awards for his work.

Dr. Martin Feldman, the medical authority for The Vegetarian Handbook, graduated from Yale College and the Columbia College of Physicians and Surgeons. He was resident in neurology at Mt. Sinai Hospital and an assistant clinical professor of neurology at Mt. Sinai Medical School. He has a medical nutrition practice in Manhattan.

Table of Contents

	Acknowledgments	ix
	Preface	xi
	Introduction	xvii
I	Introduction to Vegetarianism
1	What Is Vegetarianism and Why Choose It as a Way of Life?	3
2	Famous Vegetarians	7
3	A Brief History of Vegetarianism	11
II	Protein: the Larger Picture
4	Protein: Unraveling the Myths	17
5	Protein Requirements	25
6	What Are Our Best Sources of Protein?	32
7	Excess Protein	42
8	Animal Protein and Added Chemicals	47
9	The Protein Combination Project	53
III	Reasons for Becoming a Vegetarian
10	Economics: The Big-Bucks Bonus	61
11	Natoral Resources In Search of Ecological Harmony	73
12	Food Resources	81
13	Personal Taste	97
14	Religious Beliefs	106
15	Reverence for Life	114
16	The Macrobiotic Way to Health	124
IV	Health and Nutrition
17	Do We Need Meat to Be Healthy?	137
18	Can We Be Healthy Eating Meat?	153
19	Vegetarianism and Health: What the Studies Show	168
20	The Health Vegetarian Today	180
21	Natural Food Recipes	192
Appendix	The Protein Combination List	257
	Notes	289
	Index	305

Editorial Reviews

"Passionately argued, this well-documented, readable volume makes a thorough, albeit somewhat familiar, case for vegetarianism as a way of eating and a way of life." —Publishers Weekly

From the Publisher

The author of The Complete Guide to Health and Nutrition here succeeds in presenting what he calls ``a comprehensive statement on the value of vegetarianism.'' Passionately argued, this well-documented, readable volume makes a thorough, albeit somewhat familiar, case for vegetarianism as a way of eating and a way of life. There are discussions against eating animal products, such as eggs, cheese and milk, on the wasteful economics of raising animals for food, on why people become vegetarians, and how poor nutrition causes illness and good nutrition protects against disease. Utilizing grains and legumes, Null suggests nutritious food combinations that are high in complete protein, in a diet devoid of animal products. The 95 unusual recipesincluding the Peter Pan rice casserole, which calls for peanut butter, brown rice, sunflower seeds and shallots, seasoned with a blend of thyme and tarragonare inexpensive, facile and low in fat and cholesterol. (January 18)

Publishers Weekly - Publisher's Weekly

Null provides documented research on the history, philosophy, and politics of vegetarianism. For the uninitiated, his statements may sometimes appear accusatory, but he supports most claims with material from current sources. The appendix, containing a list of food combinations that provide high levels of usable protein, is likely to be this book's single most valuable contribution. Unfortunately, many of the recipes will be inaccessible to American cooks who are uncomfortable converting ounces to cups and tablespoons. But although Null's handbook may intimidate some, it will prove valuable to those seeking solid information on vegetarian philosophy, diet, and nutrition.Andi Lyons, SUNY at Albany

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