The Vegetarian Way or More from the Gluten Free Gourmet

The Vegetarian Way: Total Health for You and Your Family

Author: Virginia Messina

The Vegetarian Way is the vegetarian bible. It is an authoritative, comprehensive, single-source reference book for the growing number of people who are embracing a vegetarian diet, as well as for more than 12 million Americans who are already committed vegetarians.

Publishers Weekly

The vegetarian lifestyle, which has varying levels of strictness, may be adopted for health reasons or out of ethical concerns, e.g., animal welfare, the environment. In this comprehensive guidebook, the Messinas (she is a dietician; he has a Ph.D. in nutrition), who are longtime vegetarians, place the emphasis on health. Citing numerous studies, they argue persuasively that going meatless lowers the risk of heart disease, cancer, diabetes and other diseases, and they write reassuringly about any possible protein, mineral or vitamin deficiencies in a meat-free diet. For beginners, they offer a nine-step program for getting started, with recipes and sections on meal planning and food buying. The special needs of pregnant women and nursing mothers, infants, children, teenagers and seniors are addressed, as are those of diabetics, athletes and the overweight. A resource directory is included, along with advice on eating out, entertaining and dealing with the gibes of omnivores. (Mar.)

Library Journal

Here is a wonderfully succinct yet complete beginner's guide to eliminating animal products from one's diet. The authorsVirginia Messina is a registered dietitian and Mark Messina holds a doctorate in nutritionemploy a sensible, nonideological approach that stresses the health benefits of a vegetarian diet, although they also explore the global environmental and political aspects of eating meat. Their book is packed with informationthe history of vegetarianism; the various types of vegetarian diets; and basic nutrition, including up-to-date research that finally addresses concerns on protein, calcium, and Vitamin B-12 requirements. The authors discuss the vegetarian diet for individuals with special needs, such as diabetics, pregnant women, seniors, athletes, and children, as well as tips for buying and cooking the vegetarian way. Their book concludes with an easy-to-follow nine-step program to introduce the vegetarian diet and includes a sampling of recipes and a resource directory that will start the reader off right. A perfect choice for a smaller public library that may need only one title on the subject. Recommended for most collections.Jeffery Ingram, Newport P.L., Ore.

Table of Contents:

	Introduction	1
	Authors' Note	5
Ch. 1	Vegetarianism through the Ages	9
Ch. 2	Defining Vegetarianism	17
Ch. 3	The World's Healthiest Diet	27
Ch. 4	More Reasons to Go Meatless	51
Ch. 5	The Politics of Diet	60
Ch. 6	Protein in Vegetarian Diets	75
Ch. 7	Meeting Calcium Needs on a Plant-Based Diet	86
Ch. 8	Vitamins in Vegetarian Diets	101
Ch. 9	Minerals in Vegetarian Diets	125
Ch. 10	Guidelines for Meal Planning	145
Ch. 11	Pregnancy and Breast-Feeding	158
Ch. 12	Right from the Start: Feeding Vegetarian Infants	173
Ch. 13	Vegetarian Children	181
Ch. 14	Vegetarian Nutrition for Teenagers	203
Ch. 15	The Older Vegetarian	212
Ch. 16	The Vegetarian Diabetic	223
Ch. 17	Weight Control Vegetarian-Style	236
Ch. 18	The Vegetarian Athlete	248
Ch. 19	The Vegetarian Traveler	263
Ch. 20	Vegetarian Lifestyle	271
Ch. 21	Making the Transition: A Plan in Nine Steps	281
Ch. 22	Tips for Planning Fast and Easy Vegetarian Meals	291
Ch. 23	Stocking the Pantry	297
Ch. 24	Getting Started with Vegetarian Cooking	307
	Recipes	318
	Resources for Vegetarians	346
	References	351
	Index	383

Interesting textbook: CCNA or Texas Holdem on the Net

More from the Gluten-Free Gourmet: Delicious Dining Without Wheat

Author: Bette Hagman

Bette Hagman's first book, The Gluten-free Gourmet, brought good-tasting food back into the lives of the millions who are intolerant to the gluten in wheat, oats, barley, or rye, or who are allergic to wheat. Responding to a flood of requests for "more, more, more," she offers more than 265 additional gluten-free recipes for tasty meals. Now with a gourmet look, this book is as irresistible as ever for gluten-intolerant chefs and their families.

Library Journal

Hagman's excellent first cookbook, The Gluten-Free Gourmet ( LJ 6/15/90), is filled with recipes created to let those allergic to wheat enjoy heretofore forbidden foods; now she's back with 300 more. Half of these are for the breads, desserts, and other baked goods usually denied to her readers, with more than three dozen bread recipes (most designed for the time-saving bread machine). The remainder are for appetizers, soups, side dishes, and entrees, again with the emphasis on foods usually off limits, such as crackers, pasta, tempura, quiche--even taco salad. There is a good introductory section, along with several useful appendixes. Recommended for all special diet collections.