A Basic Guide for Vegetarianism


I noticed there is a number of vegetarians in the occult community, whether for health, ethical/religious, or economical reasons.  Through the time I have been a vegetarian, I have been doing extensive research on how some food products and other consumer products are made.  This is by all means not the voice of an animal rights activist speaking in this small guide, nor the voice of someone declaring war on non-vegetarians (though they are more than welcomed to read further, for educational purposes), but rather the voice of someone who wants to inform vegetarians about some of the things to watch out for in their consumer goods. 

I have it organized so that it addresses the standards of those who are lacto-ovo, lacto, and vegan.  Semi-vegetarianism, pescatarianism (spelling?), microbiotics, and raw food diets are not included here, for they are either topics that remain under debate on whether or not they are considered vegetarian or are diets that have standards that I have limited information over.  The lacto-ovo, lacto, and vegan (sometimes called "strict vegetarians") vegetarians, on the other hand, are things I have done research on and also can easily piece together their standards enough to provide useful information for them. 

Some may find this a little redundant for me to make, considering all of the research some people do that leads them to becoming a vegetarian in the first place, but there are some things out there that surprised even me when I did my research, that a traditional vegetarian might or might not be aware of.  If there is anything I missed, please do not hesitate to drop me a private message so I can contribute your contribution to the list.  :-) 

Vegetarianism

As directly quoted from the Vegetarian Resource Group, a known neutral organization that distributes information on vegetarianism for educational purposes:


(The Vegetarian Resource Group, "Vegetarianism In A Nutshell"...taken from: http://www.vrg.org/nutshell/nutshell.htm )

There are not really any set statistics that I am aware of for those who define themselves as vegetarians, world-wide.  Some claim this is because some people still do not agree on what makes a person vegetarian, while others claim that some of the demographics still possess a chance to have an error, because some of the people who claim to be a vegetarian might still eat meat on occasion, or still eat seafood (which is considered pescatarianism). 

Otherwise, I have heard various resources saying that a varied vegetarian diet, just like any diet, still allows the vegetarian to take in all the needed nutrients for bodily functions and survival.  Also, many organic stores are providing vegetarian-friendly essential vitamin and mineral supplements for special problems, such as anemia or joint dysfunctions.  Some sources suggest vegetarians tend to have the least risk of health problems, such as heart disease, diabetes, and tend to live longer, but this could also be contributed to the extraneous variables involved in the research, such as the possibility of other lifestyle factors of the vegetarian participants that contribute to these claims. 


Lacto-Ovo Vegetarian and Ovo Vegetarian Concerns

Lacto-ovo vegetarianism is perhaps one of the most common forms of vegetarianism.  These vegetarians still take in products that have dairy or eggs in them.  Some vegetarians are lactose intolerant, so they are ovo-vegetarians instead.  Most lacto-ovo vegetarians try to obtain free-ranged eggs and even organic milk, due to the ethical concerns for the treatment of the hens and cows on most mass-producing industry farms. 

It is easy to say we are not going to eat that flank of steak, but there are things you may find that come from a slaughter by-product, that does not involve being meat itself.  I have personally made it a habit to read the ingredients for everything that does not have the "Vegetarian Society approved" logo on it. 

Anchovie Paste:  This can be found in almost anything.  See the next product. 

Beef, poultry, or seafood fat and bouillon/seasonings:  Many products still contain traces of beef, poultry, or seafood fat.  This includes premade rice mix packages, gravy, some desserts, Ramen Noodles packages, and many seasoning package mixes.  These seasonings also include beef, chicken, or seafood bouillon, or broth.  This is not the extent of where one will find these products, but the most common areas to look. 

Other areas of interest include sauces, such as fish sauce and barbecue and marinating sauces.

Gelatin:  This is made from the hooves of animals.  It is found in some made desserts, many marshmallow brands, jello, some puddings, and sweets.  Again, this is not the extent of what gelatin is found in, but the most common foods that have it.  Some permissible vegetarians consume it, though vegans absolutely do not.

Commentaries: I am still unsure if gelatin is considered an animal slaughter by-product, so I will not exaggerate how it is made by saying it is, but I personally avoid it, just in case. 

Shrimp Paste:  This is a common preservative in non-American ingredients, such as some curry paste products. 


Lacto Vegetarian Concerns

Lacto vegetarians adhere to the same standards as lacto-ovo vegetarians, but exclude eggs from their diet.  Some ethical reasons include the fact that some places do not sell sterile eggs, the eggs often sold in many developed countries' markets, and thus life still exists in the egg.  Most Hindu vegetarians are lacto vegetarians, though a minority are permissible to egg-consumption. 

Many people would be surprised about how many products include eggs.

Pre-made Baking Products :  Instant desserts, candy, creamers, etc.

Egg Nog :  As noted.  Silk Nog might be completely dairy and egg-free, for those who miss the taste of eggs. 

Sweets and desserts:  Some desserts still have eggs in them. 


Alternatives:  If you can find a pre-made mixing package that does not have egg contents in them, but require the use of eggs, most organic stores and organic sections of stores have Egg-Replacer brands that help accomodate for egg-free diets in baking.  I sometimes buy Egg-Replacer packages because sometimes, they have enough eggs in them to help me save some money in baking supplies, in the long run. 


Vegan, Also Known As "Strict Vegetarian" Concerns

Vegans abstain from animal-based food products period.  Many also avoid anything made from animals, regardless of treatment. 

General Baking Products:  Those under a vegan diet may wish to take care to read the ingredients and labels of all baking products.  Some of these products, premade or not, may still contain traces of milk products in them. 

Granulated sugar, powdered sugar and some white flour:  This will be trickier to look for in the ingredients, for these are concerns not often listed.  A vegan is strongly encouraged to research how the companies that make these products process their flour and sugar.  Some "whiten" the sugar by using the bones of animals.  Most organic labels do not process sugar and flour like this.

Commentaries:  I am not a vegan, but I try to get brown sugar and organic white sugar when I use it...if possible, at least for my own home use.


Honey and some syrups:  Honey is made from the labor of bees.  Some claim that bees die from the labor, but regardless of how the bees are treated, honey is still an animal product.  Some syrups include honey.  Molasses usually are considered an alternative for honey, though the taste might be slightly different. 

Non-Dairy Creamers:  These may have the label of non-dairy, but more often than not, this is a label to help an individual know what has no lactose in it.  This does not, however, always mean that the product is animal product free.  Some vegans may wish to read the labels on this.  When a product contains "casein", also known under the name of sodium caseinate (spelling?), it might have possibly still came from milk, which is still considered an animal product. 

Whey:  This is an animal protein that sometimes can be found in the ingredients of baking products.  Graham cracker crusts are one of the most common baking products that contain whey. 


Other Vegetarian Concerns

Just a list of miscellaneous concerns...


Leather and fur:  Comes from animal skin.

Some wool:  Sometimes comes from sheep or other similar animal slaughter.

Silk:  Silk worms may produce the silk, but often the silk is from the cocoons they make for rest.  When the worm comes out, they chew their way through the silk, which makes incomplete threads.  Because of this, producers of silk end up gasing the worms in order to use their silk. 


Commentaries: I do not get silk anymore, personally.  I also refuse to purchase leather anymore.  This does not mean that I have failed to exclude all leather and silk products from my household, though.  I cannot undo the past, as much as I hate admitting it to myself.


General Alternatives [/b]:  Tofu, tempei, and a several other sources of protein and polyunsaturated fats, content that is essential to a healthy diet, are readily available in organic sections of stores and organic stores nowadays.  I been to a Midwest supermarket and they at the least have tofu on the shelves.  If anything, beans are readily available and cheaper per pound than almost every source of protein out there. 


Closing Comments

I have nothing more to say than good luck and have a good day! 

Sincerely,
TheRadiantSeraphim



If you find anything that requires credit in this article, please let me know as soon as possible and provide documented evidence so that I may give proper credit.  I also, in this article, do not endorse any major political causes - in other words, this piece of information is nothing more than that: information, which is meant for educational purposes.  Unless otherwise stated, the contents of this informal article/essay is copyrighted by C.H. (TheRadiantSeraphim).  All rights reserved.  ©2007