Meat eater or Veggie?
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Donny Osmond
New member
- Jul 6, 2003
- 618
Found this from a web site. Should help people.
I am a vegetarian (nearly Vegan at home). Perhaps I could clarify what the 'official' definition of a vegetarian is (courtesy of The Vegetarian Society) and provide further information that may help non veggies understand my strange behaviour and beliefs!
Definition of Vegetarian
'A vegetarian is someone living on a diet of grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs (preferably free-range). A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products such as gelatine or animal fats. '
Types of Vegetarian
Lacto-ovo-vegetarian. Eats both dairy products and eggs. This is the most common type of vegetarian diet.
Lacto-vegetarian. Eats dairy products but not eggs.
Ovo-vegetarian. Eats eggs but not dairy products.
Vegan. Does not eat dairy products, eggs, or any other animal product.
Fruitarian. A type of vegan diet where very few processed or cooked foods are eaten. Consists mainly of raw fruit, grains and nuts. Fruitarians believe only plant foods that can be harvested without killing the plant should be eaten.
Macrobiotic. A diet followed for spiritual and philosophical reasons. Aims to maintain a balance between foods seen as ying (positive) or yang (negative). The diet progresses through ten levels, becoming increasingly restrictive. Not all levels are vegetarian, though each level gradually eliminates animal products. The highest levels eliminate fruit and vegetables, eventually reaching the level of a brown rice diet.
Other terms can be used in describing various vegetarian diets, though their exact meaning can differ. The term strict vegetarian may refer to a vegan diet, though in other cases it may simply mean a lacto-ovo-vegetarian diet. The terms common or broad vegetarian may be used to refer to lacto-ovo-vegetarians. Demi-vegetarian is a term sometimes used to describe persons who eat no or little meat but may eat fish. Persons consuming fish but no meat are sometimes called pescetarians.
Stumbling Blocks
Many foods contain ingredients derived from the slaughter of animals. Gelatine is made from animal ligaments, tendons, bones etc. which have been boiled in water. It is often found in confectionery, ice cream, and other dairy products. Animal fats refer to carcass fats and may be present in a wide range of foods, including biscuits, cakes, and margarines. Suet and lard are types of animal fats. Certain food additives (E numbers) may be derived from animal sources.
Cheese is generally made with rennet extracted from the stomach lining of slaughtered calves. Vegetarian cheese is made with rennet from a microbial source.
The Vegetarian Society has a separate Information Sheet, Stumbling Blocks, listing ingredients which may be unsuitable for vegetarians.
Many vegetarians that eat eggs will eat only free-range eggs. This is due to moral objections to the battery farming of hens. The Vegetarian Society only endorsesproducts containing eggs if the eggs are certified as free-range.
Vegetarian Foods
A well balanced vegetarian diet can provide all the nutrients your body needs and there is much scientific evidence to indicate vegetarians may be healthier than meat-eaters.
A vegetarian diet is healthy because it is typically low in saturated and total fat, high in dietary fibre and complex carbohydrate, and high in protective minerals and vitamins present in fresh fruit and vegetables. See the Health and Nutrition Index
Vegetarian food groups are:
Cereals/grains - wheat (bread & pasta), oats, maize, barley, rye, rice, etc. Potatoes are a useful cereal alternative.
Pulses - kidney beans, baked beans, chick peas, lentils, etc.
Nuts & Seeds - almonds, walnuts, hazelnuts, sesame seeds, sunflower seeds, etc.
Fruit & vegetables.
Dairy products or Soya products - tofu, tempeh, soya protein etc.
Vegetable oils and fats - margarine or butter.
Reasons for Becoming Vegetarian
Most people become vegetarian because they believe it is wrong to slaughter animals for food and because they are opposed to the cruelty and suffering inflicted upon the billions of animals reared for food. See the Information Sheets on Farm Animals for further details.
The effect of meat production on the environment, such as the destruction of vast areas of rainforest for cattle ranching, is another reason commonly cited for becoming vegetarian. Others may become vegetarian because of the links between meat production and poverty and famine in developing countries.
The health advantages of a vegetarian diet are another commonly cited reason to become vegetarian, particularly among adults. A dislike of the taste of meat and religious reasons may also be a factor.
Why Become Vegetarian?
There are as many reasons for becoming vegetarian as there are vegetarians; it's a highly personal and individual decision to make. But in a survey conducted on behalf of The Vegetarian Society the majority of people said that they gave up meat and fish because they did not morally approve of killing animals, or because they objected to the ways in which animals are kept, treated and killed for food.
With the growing awareness of the importance of healthy food, many people are also becoming vegetarian because it matches the kind of low fat, high fibre diet recommended by dieticians and doctors. Concern about the environment is another factor as people become more aware of the effect raising animals for their meat is having on the environment. Or you may be concerned about wasting world food resources by using land to raise animals for meat instead of growing crops that can feed more people directly.
Common Questions about Vegetarianism
Use these answers to some of the most common questions asked about vegetarianism to put at rest your own mind, or to respond to any queries from meat-eating friends.
What is a Vegetarian?
A vegetarian is someone who does not eat meat, fish, poultry or any slaughterhouse by-product such as gelatine. Vegetarians live on a diet of grains, pulses, nuts, seeds, vegetables and fruit, with or without free-range eggs, milk and milk products. Vegetarians not eating anything containing dairy products or eggs are called vegans.
See the Information Sheet on Definitions for further details.
Isn't it hard being a vegetarian?
Not at all. Vegetarian food is widely available in shops and restaurants, it's easy to cook and you're probably already eating many vegetarian meals such as beans on toast or jacket potato and cheese without even putting your mind to it. It's no sacrifice to give up meat when there are so many delicious recipes and so many tasty foods to experiment with. Plus you'll have the satisfaction of knowing that you're eating a healthy diet that doesn't involve the killing of animals or the abuse of the world's resources.
Where will I buy all this new food for my vegetarian diet?
Exactly the same place you used to buy food - in markets, supermarkets, corner shops. Vegetarian food, both in its 'raw state' as grains, pulses and vegetables, and as pre-cooked meals, is widely available nowadays.
What do I say to my family/friends?
Don't get caught up in arguments, just gather all the information about vegetarianism so you can calmly explain your decision. Then try introducing them to some of the delicious meat-free meals you're enjoying and see if you can win them over by setting a good example.
Aren't vegetarians being hypocritical because they still wear leather or exploit cows for their milk?
There is a very valid argument for becoming vegan - for giving up all dairy products, eggs and any other animal by-products. But realistically speaking, few people can go from being a meat eater to a vegan overnight. Vegetarianism is a very important halfway house. And even if you never go on to being vegan, you've already made an impact and saved the lives of many animals simply by giving up meat. Far from being hypocritical, you're making an effort to change the way you live for the better. How far you go with vegetarianism is up to you, but however small the step you take, it's not wasted. And don't feel that you have to become a perfect vegetarian overnight. If you forget to check the ingredients list and realise that you've just eaten something containing gelatine, don't feel that you've failed. Take it one step at a time and enjoy learning more about the vegetarian lifestyle. The important thing is that you're doing something!
Aren't all vegetarians pale and unhealthy?
This old stereotype has taken a long time to die out. In fact, people who follow a varied, well-balanced vegetarian diet are in line with the current nutritional recommendations for a low fat, high fibre diet. That's why medical studies are proving that vegetarians are less likely to suffer from such illnesses as heart disease, cancer, diet-related diabetes, obesity and high blood pressure. So, if for no other reason, go vegetarian as a favour to your body!
What happens if I have to try to get a vegetarian meal in a restaurant?
There are very few restaurants now that don't offer at least one vegetarian option. Vegetarianism is such a growing movement, restaurateurs can't afford to ignore it. In the unlikely event that a restaurant doesn't have anything for you, don't be put fobbed off, especially with the offer of a fish or chicken dish which are 'practically vegetarian' - they're not!! Simply ask politely if they can make something specially for you. if they can't be bothered, why give them the benefit of your custom when there are plenty of other places all too willing to help.
Isn't vegetarian food boring?
Vegetarians don't eke out a miserable existence on a few limp lettuce leaves and some boiled rice. And a proper vegetarian meal doesn't mean taking the meat away and leaving the side vegetables. With the hundreds of different vegetables, grains, fruit, pulses and nuts and seeds that exist, you could live to be 100 without exhausting all the possibilities for imaginative, nutritious meals! And as vegetarian food tends to be cheaper than a meat-based diet, you can afford to treat yourself to more expensive delicacies such as asparagus.
Won't it take a long time to prepare the food?
Just because there are so many wonderful vegetarian dishes to try, doesn't mean you have to become an expert cook and spend hours in the kitchen. You can easily cook good, wholesome vegetarian meals in under half an hour, and don't forget that most manufacturers now also offer a wide range of ready-made vegetarian dishes.
But how will I get enough of the vital nutrients such as iron and protein?
A well-balanced vegetarian diet provides all the nutrients you need for good health. In the case of protein, it's not only found in meat. It's also present in adequate quantities in dairy products, eggs and nuts, as well as in combinations of foods such as pulses and grains. In fact it would be very difficult to design a vegetarian diet that doesn't include enough protein.
Useful Tips on Going and Staying Vegetarian
Treat yourself to a vegetarian cookbook for inspiration and advice. There are a wide range covering recipes for beginners, advanced cooks, slimmers, diabetics. Most also give dietary advice. The Vegetarian Society's Merchandise Unit has the largest selection of Vegetarian Books in Britain on all topics related to vegetarianism.
Find our more about the subject. The 'New Veggies Start Here' section of the Vegetarian Society Web Site has information on all subjects relating to vegetarianism from the ethical issues to the practical day-to-day details, as well as being able to answer any other questions you might have.
Start gradually. Adapt familiar meals such as lasagne and shepherd's pie by using textured vegetable protein (TVP). Although fully vegetarian, it has the look, taste and texture of mince or meat chunks, according to which variety you buy. It is available from health food stores. If you don't buy the flavoured variety, be aware that you need to add seasoning of some kind or it will remain bland and uninteresting.
Buy vegetarian cheese. It's not an unfamiliar product as cheese is probably already on your shopping list. But whereas some cheeses are made with an ingredient from the stomachs of slaughtered calves, vegetarian cheese uses vegetable-derived rennet. Every supermarket now stocks at least one kind of vegetarian cheese, and many of the more unusual varieties such as Stilton and Brie are also now available in vegetarian versions.
Buy free-range eggs. Again, eggs are another staple ingredient in many people's diets so it won't take much effort to pick up the free-range variety instead of the Battery Produced.
Read the labels. Although you may get the odd shock when you realise that a food product that seems vegetarian in fact contains something such as gelatine or animal fat, there are plenty of others you'd be surprised and pleased to find out are suitable for you.
Look for The Vegetarian Society's V Symbol on food products. It tells you at a glance that the product is suitable for vegetarians.
Pulses. Forget the dried variety if you find them difficult to prepare - go for the tinned variety of kidney beans, chick peas, etc.
Adapt familiar dishes. If you're the only vegetarian in your family and it's too difficult or expensive to cook totally separate meals, adapt a meat dish. A casserole, for instance, can be made with beans and vegetables in one pan. Then the meat can be cooked separately and given just to the meat eaters. Or use TVP and see if anyone notices the difference.
Don't be put off by unfamiliar foods. Tofu, for instance, is a boon to vegetarians, especially new ones. This by-product of soya beans is incredibly versatile and easy to use. And if you use the plain variety, don't think that you've done something wrong when it appears tasteless in the finished recipe - it's meant to absorb the flavour of other ingredients. Or you can buy the smoked or marinated versions.
Explore health food stores. They'll have vegetarian products you haven't seen before, and the assistants will be able to answer your questions about products suitable for your new lifestyle.
What You Should Eat Every Day on a Vegetarian Diet.
3 or 4 servings of cereals/grains or potatoes
4 or 5 servings of fruit and vegetables
2 or 3 servings of pulses, nuts & seeds
2 servings of milk, cheese, eggs or soya products
A small amount of vegetable oil and margarine or butter.
Some yeast extract such as Marmite, fortified with vitamin B12.
Problem Areas
Additives see E numbers
Albumen Derived from eggs, probably battery.
Alcohol Many alcoholic drinks are fined (ie clarified) using animal ingredients, see beer and wine. Spirits are suitable for vegetarians except for some Russian and Eastern European Vodkas which may have used bone charcoal in their production. Watch out for cochineal in Campari. (See also Beer, Cider, Vegetarian Wine Merchants, The Grape Divide and Psst... It's Christmas)
Alpaca Animal derived clothing material.
Anchovies Small fish, found on pizzas and in some brands of worcester sauce.
Angora Animal derived clothing material.
Animal Fat Carcass fat not milk fat.
Aspic Savoury jelly derived from meat or fish.
Beer All cask conditioned "real" ales will have been fined with isinglass, and some keg, bottled and canned bitters, milds and stouts also. Lagers are generally chill filtered, but some brands may use isinglass on occasion
Biscuits Quite likely to contain animal fats.
Bone Used in bone china and cutlery handles.
Bread Most large producers use vegetable based emulsifiers (E471, E472 etc), but local bakers may not. Some bakers may grease the tins with animal fat.
Breakfast cereals Often fortified with vitamin D3.
Brushes Animal hair is commonly used for paint and shaving brushes.
Butter Pure butter is suitable for vegetarians.
Capsules Usually made from gelatine, vegetarian alternatives are coming onto the market.
Cashmere Animal derived clothing material.
Catering/Cookery Training may require the handling of meat. See: Starting your own business and The Cordon Vert Cookery School
Caviar Fish eggs. The fish must be killed to obtain the eggs.
Cheese Likely to have been produced using animal rennet. (Vegetarian Cheeses)
Chewing gum Often contain glycerine. Wrigleys use a vegetable glycerine.
Chips May have been fried in animal fat.
Chitin Produced from crab & shrimp shells.
Chocolate Watch out for whey and emulsifiers.
Clothing Many materials derived from animals, others causing environmental problems.
Cochineal E120, made from crushed insects.
Crisps Often use whey as a flavour carrier, ready salted are the only clearly vegetarian flavour, though some beef crisps are flavoured with yeast extract and are therefore suitable. (additive-free crisps)
Down Usually from slaughtered ducks or geese, though some live plucking does occur, used in bedding.
E Numbers European food additives numbering system, not all vegetarian.
Edible Fats Can mean animal fats.
Eggs Some vegetarians may wish to avoid battery eggs and/or barn eggs. The Vegetarian Society does not award its V symbol to any products containing eggs other than free range.
Emulsifiers May not be vegetarian.
Fast Food Watch out for Bean/Vegetable burgers being cooked with fish/chicken/meat products.
Fatty Acids May be of animal or vegetable origin.
Feathers Clothing material
Felt Made from wool or fur.
Fur Clothing material
Gelatin/Gelatine A gelling agent derived from animal ligaments, skins, tendons, bones etc. Alternatives such as Agar Agar, Carrageen and Gelozone exist.
Glycerine/Glycerol May be produced from animal fats, synthesised from propylene or from fermentation of sugars.
Gravy Vegetarian gravy mixes are available. Be careful in restaurants.
Honey Avoided by most vegans.
Ice Cream Look out for non dairy fats, E numbers, eggs.
Isinglass A fining agent derived from the swim bladders of certain tropical fish, especially the Chinese sturgeon. See Alcohol, Beer, Vegetarian Wine Merchants, The Grape Divide and Psst... It's Christmas.
Jelly Usually contains gelatine though Alternatives are available.
Lactose Produced from milk, sometimes as a by product of the cheese making process.
Lanolin Produced from sheep's wool. Used to make vitamin D3.
Leather Around 10% of the value of an animal at slaughter is in its skin. See Footwear and Alternatives to Leather
Lecithin Nearly always produced from soya beans, though can be produced from eggs.
Margarines May contain animal fats, fish oils, vitamin D3, E numbers, whey, gelatine.
Mohair Animal derived clothing material.
Olive Oil No problems! Just worth knowing about. See also Fats and Cholesterol.
Pasta May contain egg.
Pastry May contain animal fat.
Pepsin Enzyme from a pigs stomach, used like rennet.
Pet Foods Dogs are omnivorous and can be fed on an exclusively vegetarian diet. Canned and dried dog foods are available.
Photography All Photographic film uses gelatine.
Postage Stamps The backing glue is free from animal products.
Rennet An enzyme taken from the stomach of a newly killed calf used in the cheese making process. Vegetarian cheese is produced using microbial or fungal enzymes.
Restaurants Watch out for non-vegetarian cheese, battery eggs, stock. The Society's leaflet 'Catering for Vegetarians - a chef's guide' may be useful. See the Society's Local Directory for local restaurants.
Roe Fish eggs, see caviar.
Shellac Secreted under tree bark by insects. To be treated in a similar way to Honey.
Shoes Quality synthetic shoes are becoming more widely available.
Silk Harvesting silk used in invariably causes the death of the silk worm.
Soap Many soaps are not vegetarian since they use animal fats and/or glycerine. Vegetable oil based soaps are quite widely available.
Soft Drinks Some canned Orange drinks use gelatine as a carrier for added Beta Caratine. (This would not appear on the ingredients panel).
Soup Watch out for the stock..
Spirits (alcoholic that is!) possible problems with fining and filtering.
Stearic Acid May be vegetarian or not.
Stock May contain animal fat.
Suet Usually made from animal fat, vegetable versions are available.
Sweets Look out for gelatine in boiled sweets and mints, and cochineal in boiled sweets and Smarties. (some vegetarian sweets are listed by chocolate manufacturers.)
Toothpaste Many brands contain glycerine.
Vegan The Vegan Society produces The Animal Free Shopper which lists branded products suitable for vegans (available from The Vegetarian Society, see Reference Books).
Vitamins Vitamin D2 is produced by sunlight acting on bacteria, however D3 is derived from lanolin from sheeps' wool therefore only D3 which is guaranteed sourced from wool sheared from live sheep is considered acceptable.
V Symbol You can be sure that any products carrying the Vegetarian Society's V symbol have been thoroughly checked to ensure they are suitable for vegetarians.
Washing powder Soap based powders may contain animal fats.
Whey Whey and whey powder are usually by-products of the cheese making process which mainly uses animal rennet.
Wine May have been fined using isinglass, dried blood, egg albumen, gelatine, chitin. Vegetarian alternatives include bentonite, kieselguhr, kaolin and silica gel. Non vintage port is fined with gelatine. (see also Alcohol and The Grape Divide)
Wool may not be so sheep friendly.
Worcester Sauce Most brands contain anchovies.
Famous Vegetarians
B.B. King
Damon Albarn (Blur)
Pamela Armstrong
Tony Blackburn
Margi Clarke
John Cleese
Phil Cool
Peter Cushing OBE
Cathy Dennis
Audrey Eyton (Author, F-plan diet)
Pam Ferris
Philippa Forrester
Gary Glitter
Eddie Grant
Nigel Hawthorne
Sean Hughes
Anna Kingford (born 1846)
Professor Richard Lacey (Microbiologist & author)
Carla Lane
Joanna Lumley
Paul McCartney
Michael Mansfield QC
Dustin Hoffman
Louise Jameson
Joanna Lumley
Bill Maynard
Paul McGann (8th Doctor of Doctor Who)
Glenda McKay (Emmerdale)
Virginia McKenna
Rue McLanahan (Golden Girls)
Spike Milligan
Hayley Mills
Hazel O'Connor
Kate O'Mara
Alexandra Paul (Baywatch)
Anthony Perkins
Carol Royle
Jenny Seagrove
Martin Shaw
Brooke Shields
Alicia Silverstone
Terence Stamp
Matthew Vaughan (Emmerdale)
Ted Danson (Sam in Cheers)
Amanda Dickinson
David Duchovny (The X-Files)
Pam Ferris
Jerome Flynn (Soldier, Soldier)
Michael J. Fox
Fiona Fullerton
Richard Gere
Daryl Hannah
Nigel Hawthorne
Sherrie Hewson (Maureen in Coronation Street)
Gillian & Gayle Blakeney (Neighbours)
Peter Bogdanovich (director) (vegan) (
Lisa Bonet (The Cosby Show)
Faith Brown
Nicola Bryant
Dan Castellaneta (voice of Homer Simpson)
Claudia Christian ("Babylon 5")
Julie Christie
Margi Clarke
Peter Cushing
Kim Basinger
Alexandra Bastedo
Dirk Benedict (A Team)
Candice Bergen ("Murphy Brown")
Traci Bingham (Baywatch)
Brigitte Bardot
Drew Barrymore (vegan)
Lindsay Wagner (vegan)
Tom Watt
Dennis Weaver
Ruth Whitehead (Emmerdale Farm)
Rita Tushingham
Emma Wray
Spike Milligan
Dannii Minogue
Martina Navratilova
John Peel
Terence Stamp
Michaela Strachan
Anthea Turner
Vanessa Warwick (MTV)
Victoria Wood
Sir Isaac Pitman (inventor of shorthand writing)
George Bernard Shaw
Percy Bysshe Shelley
Mahatma Gandhi
The Development of the Movement
At various times throughout the history of humankind, people have registered their opposition to the cruel way in which animals are oppressed, and many have turned to a vegetarian way of life. For both ethical and economic reasons, countless millions of people throughout the world live on a vegetarian diet.
A number of religions and beliefs have lent support to vegetarianism. Brahminism, Buddhism, Jainism and Zoroastrianism all advocated an abstention from flesh foods. More recently, the Seventh Day Adventists and The Order of the Cross have advocated a vegetarian diet and many Hindus and some Roman Catholic groups adhere to a vegetarian diet.
Early ideas
Some early writers express their opposition to meat eating in no uncertain terms. Plutarch stated: "I am astonished to think what appetite first induced man to taste of a dead carcass or what motive could suggest the notion of nourishing himself with the flesh of animals which he saw, just before, bleating, bellowing, walking, and looking about them." Ovid, in the fifteenth book of his "Metamorphoses", puts into the mouth of Medea a forcible disquisition upon the Golden Age: "Blest is the produce of the trees and in the herbs which the earth brings forth, and the human mouth was not polluted with blood."
Seneca, the greatest of the Stoics wrote: "To abstain from the flesh of animals is to foster and to encourage innocence." In a later statement he claimed: "I resolved to abstain from flesh meat, and at the end of a year the habit of abstinence was not only easy but delightful." Pythagoras enjoined the abstention from the flesh of animals and his followers formed a vegetarian community.
Other famous early vegetarians were Diogenes, Plato, Plotinus and Socrates. Vegetarianism was not uncommon among early Christians, and some monastic orders follow a vegetarian diet to this day. Famous writers such as Voltaire, Paley, Pope, Shelley, Bentham and Lamartine urged the desirability of a humane diet. Alexander Pope expressed the opinion that: "Nothing can be more shocking and horrid than one of our kitchens sprinkled with blood and abounding with the cries of expiring victims or with the limbs of dead animals scattered or hung up here and there."
Sir Richard Phillips, who died in 1842 and was High Sheriff of the county of Middlesex, was an ardent vegetarian from the age of twelve when he visited a slaughterhouse. The philanthropist and prison reformer, John Howard, was a practising vegetarian whose influence and concern affected many aspects of life in his own time and since. He claimed that his diet gave him immunity against "gaol fever" which was prevalent in the many filthy prisons he visited.
Formation of The Vegetarian Society
Not until the nineteenth century was there any attempt to organise a vegetarian movement in this country. In 1807, the Reverend William Cowherd, the founder of the Bible Christian Church in Salford, advanced the principle of abstinence from flesh-eating. One of his followers was Mr Joseph Brotherton MP, who became prominent in The Vegetarian Society and became one of its presidents. Two followers of the Reverend Cowherd, the Reverend William Metcalfe and the Reverend James Clark, set sail for the United States with thirty-nine other members of the Bible Christian Church in 1817. Some of them remained vegetarian and provided a nucleus for the American vegetarian movement.
The wife of Mr Joseph Brotherton wrote the first cookery book devoted to vegetarian recipes. This was published in 1812. The first vegetarian hospital was established in Ramsgate in 1846 with Mr and Mrs William Horsell, both prominent vegetarians in charge of it.
The Vegetarian Society was formed as a result of a meeting held at the hospital, Northwood Villa, on 30 September 1847. A resolution was passed unanimously that a society be formed called The Vegetarian Society. Mr James Simpson became the president, Mr William Horsell the secretary and Mr William Oldham the treasurer. The following year the first annual meeting was held in Manchester at Hayward's Hotel. There were then 478 members of the Society and 232 people attended the dinner which followed the AGM. A meeting of London Vegetarians was held in 1849, and they decided to form a committee to spread vegetarianism in London.
The first issue of the Vegetarian Messenger, a monthly penny magazine, came out in September 1849, and nearly 5000 copies were circulated. Mr Isaac Pitman, of shorthand fame, spoke at the second annual meeting of the Society in 1849 and stated that he had been a vegetarian for eleven years. In the 1850s meetings were held in many parts of the country, and a number of local branches were formed. As early as 1851 the slogan "live and let live" was used in the Vegetarian Messenger, and alternatives were being suggested to leather shoes. (see Footwear for modern equivalents.)
The first president of The Vegetarian Society, Mr James Simpson, died in 1859. He had spent considerable sums of money helping the cause to develop in its early days. Alderman W Harvey JP followed as president. Another prominent vegetarian of the period was the Reverend James Clark. He became a vegetarian at the age of twenty-two and was associated with the movement for over forty years. For a long time he was the secretary of the Society.
Professor F W Newman was president from 1873-84. He was a controversial character, influencing the Society to accept associate members and refusing to accept that anything else should be associated with vegetarianism. Until then, many had combined vegetarianism with a campaign against alcohol and smoking.
In London in 1875 a Dietetic Reform Society was formed. Members abstained from alcohol and tobacco as well as being vegetarian. This was followed by the London Food Reform Society in 1877. A young doctor named T R Allinson was a member of the Society. Later, the Society dropped the word "London" from its title and became the National Food Reform Society. This led to some antagonism with the Vegetarian Society, but the National Food Reform Society merged with the Vegetarian Society in 1885, and it then became the London branch of the Vegetarian Society. Problems followed, and in 1888 the London branch broke away from the Vegetarian Society and formed the London Vegetarian Society, which soon flourished as a second national society. A paper known as The Vegetarian was brought out in 1888 and was followed by the Vegetarian News in 1921.
The Vegetarian Messenger was renamed The Vegetarian in 1953, and in 1958 the two societies decided to combine their magazines; the Vegetarian News and The Vegetarian were replaced by The British Vegetarian. This continued as a bi-monthly magazine until 1971.
In October 1971 the new national Society launched a monthly newspaper called The Vegetarian which rapidly grew in popularity so that it achieved a circulation in the region of 50,000 copies each month. In 1977 the newspaper was replaced by an A4 format magazine. The New Vegetarian continued as such until it was renamed Alive in 1978 with a view to increasing the magazine's general appeal. However, this change of title was not popular with many vegetarians, and there was not the degree of support among non-vegetarians as had been hoped for. It ceased to be a monthly magazine and became bi-monthly, and in 1979 the Society's AGM decided that it wished the magazine to revert to its former title; so it once again became The Vegetarian in late 1980, becoming monthly in 1992 and after the advent of three rival magazines on the bookstalls reverting to a quarterly members only magazine in the spring of 1993 known as VQ, becoming The Vegetarian again in 1994.
In the nineteenth century other famous vegetarians were Mr and Mrs Bramwell Booth and Mr Frank Smith of the Salvation Army, Dr Anna Kingsland, Mrs Annie Besant, Lady Florence Dixy, George Bernard Shaw and Count Lyof N Tolstoi. Count Tolstoi, the eminent Russian novelist wrote: "The consumption of animal food is plainly immoral because it demands an act which does violence to our moral sentiments."
The IVU and other organisations
In 1889 the Vegetarian Federal Union was established with the aim of bringing together all vegetarian societies, local, national and overseas. Mr A F Hills was the first chairman and Mr R E O'Callaghan was secretary. Mr Josiah Oldfield became secretary in 1896, and in 1897 a second International Congress took place in London. The International Vegetarian Union succeeded the Vegetarian Federal Union in 1908, and a Congress was held in Nice. Since then, Congresses have taken place in many parts of the world. The 28th World Vegetarian Congress was held at Cavtat, near Dubrovnik, Yugoslavia in 1986 and the 1990 World Congress was held near Tel Aviv, Israel, from 17th-25th April 1990.
In 1985 the Italian Vegetarian Society put on a very successful European Vegetarian Congress and from it developed the European Vegetarian Union. Since then, a European Congress has been held at Ostend, Belgium in 1987, Strasbourg, France in 1989 and Chester, England in 1991.
Both the Vegetarian Society and the London Vegetarian Society flourished as national societies during this century. However, many people regretted that we did not have a single unified national society. Mr Montague Haines, a keen advocate of unification, led the move towards a single national vegetarian society. Finally, on 1 October 1969, the two societies amalgamated and the assets of the societies were taken over by the new society, The Vegetarian Society of the United Kingdom Limited. The Society has a property in Altrincham, Cheshire, and the work of the Society and its influence continue to grow.
The growth of the vegetarian movement has led to the development of other organisations which, although not part of the Society, are nevertheless directly associated with our work. The Vegan Society, with its aim of excluding all animal products from the diet, goes further than the Vegetarian Society, which accepts the use of eggs and dairy produce. Elderly vegetarians are catered for by the homes established in various parts of the country and run by Homes for Elderly Vegetarians and by the home in Edinburgh run by the Abbeyfield Society. Homes for Elderly Vegetarians became the Vegetarian Housing Association in 1990.
The Vegetarian Home for Children in Jersey cared for children in need, and the Vegetarian Children's Charity, which developed from a former Home in Rainhill, Liverpool, administered funds to help needy vegetarian children. Unfortunately, the Jersey Children's Home had to be wound up in the late 1980s. The assets were combined with the Vegetarian Children's Charity in 1986 to form a new charity, the Vegetarian Charity which aims to help young vegetarians up to the age of 25.
Research into the vegetarian diet was undertaken by the Vegetarian Nutritional Research centre, based at Watford, under the direction of Dr Frank Wokes. More recently, since the passing of Dr Wokes, research activity has been under the guidance of the Research Section of the Vegetarian Society, which has now been fully incorporated into The Vegetarian Society. It sponsors research in hospitals, universities and other institutions of higher education into various aspects of the vegetarian diet and way of life. Its work has been greatly encouraged by the growing evidence of the health benefits of a vegetarian diet.
GM Foods
The position of the Vegetarian society.....
Consumers wanting to avoid genetically modified foods will be able to shop with renewed confidence from August 1st 1999, following the introduction of The Vegetarian Society’s GM-free food approval policy.
Shoppers will be aided by the Society’s symbol, a trusted symbol of vegetarian suitability, which from August 1st will guarantee that products are also free from GM crops and ingredients.
The GM free policy, first proposed in August 1998, will be active from August 1st 1999. Food products using the symbol from this date onwards have confirmed and guaranteed their GM free status.
As a result of the introduction of the Society’s GM free policy, the Society has withdrawn its ‘Vegetarian Society Approved’ symbol from 187 products. The Society continues to endorse over 1500 products and is delighted to have now endorsed the full range of products from the Linda McCartney food range. The Society welcomes the support of the Linda McCartney food brand and their commitment to providing quality, vegetarian, GM-free food.
The Vegetarian Society is opposed to the development of GM crops and believes their introduction to the food chain could pose a risk to the environment, animal welfare and human health. The Society is also opposed to all forms of animal testing undertaken during the development of GM foods. The Society is a named supporter of the Five Year Freeze Campaign, co-ordinated by the Genetic Engineering Alliance.
"We are convinced that consumer confidence will be boosted by the arrival of a food label that means not only 100% vegetarian but GM-free. It is encouraging that producers of vegetarian foods now realise that products containing genetically modified ingredients simply won’t sell and are not wanted by the consumer. It’s time for all food companies to tackle this issue and work towards removing GM crops from their foods" said Chris Dessent, Head of Public Affairs for The Vegetarian Society.
The Vegetarian Society’s V symbol approval is based on products meeting four firm criteria. All approved products exclude:
Animal flesh (meat, fowl, fish or shellfish and all by-products of the slaughterhouse process).
Products or ingredients which have been tested on animals since 1986.
Genetically modified products or products containing genetically modified ingredients.
Battery eggs or any system of egg production other than free range eggs.
The Vegetarian Society exists to promote and provide information on vegetarianism. The Vegetarian Society is a registered charity working to promote a diet that saves the lives of animals, benefits human health and helps to safeguard the environment.
'For as long as men massacre animals they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love' -Pythagoras
The greatness of a nation and its moral progress can be judged by the way it treats its animals -Gandhi
I am a vegetarian (nearly Vegan at home). Perhaps I could clarify what the 'official' definition of a vegetarian is (courtesy of The Vegetarian Society) and provide further information that may help non veggies understand my strange behaviour and beliefs!
Definition of Vegetarian
'A vegetarian is someone living on a diet of grains, pulses, nuts, seeds, vegetables and fruits with or without the use of dairy products and eggs (preferably free-range). A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or slaughter by-products such as gelatine or animal fats. '
Types of Vegetarian
Lacto-ovo-vegetarian. Eats both dairy products and eggs. This is the most common type of vegetarian diet.
Lacto-vegetarian. Eats dairy products but not eggs.
Ovo-vegetarian. Eats eggs but not dairy products.
Vegan. Does not eat dairy products, eggs, or any other animal product.
Fruitarian. A type of vegan diet where very few processed or cooked foods are eaten. Consists mainly of raw fruit, grains and nuts. Fruitarians believe only plant foods that can be harvested without killing the plant should be eaten.
Macrobiotic. A diet followed for spiritual and philosophical reasons. Aims to maintain a balance between foods seen as ying (positive) or yang (negative). The diet progresses through ten levels, becoming increasingly restrictive. Not all levels are vegetarian, though each level gradually eliminates animal products. The highest levels eliminate fruit and vegetables, eventually reaching the level of a brown rice diet.
Other terms can be used in describing various vegetarian diets, though their exact meaning can differ. The term strict vegetarian may refer to a vegan diet, though in other cases it may simply mean a lacto-ovo-vegetarian diet. The terms common or broad vegetarian may be used to refer to lacto-ovo-vegetarians. Demi-vegetarian is a term sometimes used to describe persons who eat no or little meat but may eat fish. Persons consuming fish but no meat are sometimes called pescetarians.
Stumbling Blocks
Many foods contain ingredients derived from the slaughter of animals. Gelatine is made from animal ligaments, tendons, bones etc. which have been boiled in water. It is often found in confectionery, ice cream, and other dairy products. Animal fats refer to carcass fats and may be present in a wide range of foods, including biscuits, cakes, and margarines. Suet and lard are types of animal fats. Certain food additives (E numbers) may be derived from animal sources.
Cheese is generally made with rennet extracted from the stomach lining of slaughtered calves. Vegetarian cheese is made with rennet from a microbial source.
The Vegetarian Society has a separate Information Sheet, Stumbling Blocks, listing ingredients which may be unsuitable for vegetarians.
Many vegetarians that eat eggs will eat only free-range eggs. This is due to moral objections to the battery farming of hens. The Vegetarian Society only endorsesproducts containing eggs if the eggs are certified as free-range.
Vegetarian Foods
A well balanced vegetarian diet can provide all the nutrients your body needs and there is much scientific evidence to indicate vegetarians may be healthier than meat-eaters.
A vegetarian diet is healthy because it is typically low in saturated and total fat, high in dietary fibre and complex carbohydrate, and high in protective minerals and vitamins present in fresh fruit and vegetables. See the Health and Nutrition Index
Vegetarian food groups are:
Cereals/grains - wheat (bread & pasta), oats, maize, barley, rye, rice, etc. Potatoes are a useful cereal alternative.
Pulses - kidney beans, baked beans, chick peas, lentils, etc.
Nuts & Seeds - almonds, walnuts, hazelnuts, sesame seeds, sunflower seeds, etc.
Fruit & vegetables.
Dairy products or Soya products - tofu, tempeh, soya protein etc.
Vegetable oils and fats - margarine or butter.
Reasons for Becoming Vegetarian
Most people become vegetarian because they believe it is wrong to slaughter animals for food and because they are opposed to the cruelty and suffering inflicted upon the billions of animals reared for food. See the Information Sheets on Farm Animals for further details.
The effect of meat production on the environment, such as the destruction of vast areas of rainforest for cattle ranching, is another reason commonly cited for becoming vegetarian. Others may become vegetarian because of the links between meat production and poverty and famine in developing countries.
The health advantages of a vegetarian diet are another commonly cited reason to become vegetarian, particularly among adults. A dislike of the taste of meat and religious reasons may also be a factor.
Why Become Vegetarian?
There are as many reasons for becoming vegetarian as there are vegetarians; it's a highly personal and individual decision to make. But in a survey conducted on behalf of The Vegetarian Society the majority of people said that they gave up meat and fish because they did not morally approve of killing animals, or because they objected to the ways in which animals are kept, treated and killed for food.
With the growing awareness of the importance of healthy food, many people are also becoming vegetarian because it matches the kind of low fat, high fibre diet recommended by dieticians and doctors. Concern about the environment is another factor as people become more aware of the effect raising animals for their meat is having on the environment. Or you may be concerned about wasting world food resources by using land to raise animals for meat instead of growing crops that can feed more people directly.
Common Questions about Vegetarianism
Use these answers to some of the most common questions asked about vegetarianism to put at rest your own mind, or to respond to any queries from meat-eating friends.
What is a Vegetarian?
A vegetarian is someone who does not eat meat, fish, poultry or any slaughterhouse by-product such as gelatine. Vegetarians live on a diet of grains, pulses, nuts, seeds, vegetables and fruit, with or without free-range eggs, milk and milk products. Vegetarians not eating anything containing dairy products or eggs are called vegans.
See the Information Sheet on Definitions for further details.
Isn't it hard being a vegetarian?
Not at all. Vegetarian food is widely available in shops and restaurants, it's easy to cook and you're probably already eating many vegetarian meals such as beans on toast or jacket potato and cheese without even putting your mind to it. It's no sacrifice to give up meat when there are so many delicious recipes and so many tasty foods to experiment with. Plus you'll have the satisfaction of knowing that you're eating a healthy diet that doesn't involve the killing of animals or the abuse of the world's resources.
Where will I buy all this new food for my vegetarian diet?
Exactly the same place you used to buy food - in markets, supermarkets, corner shops. Vegetarian food, both in its 'raw state' as grains, pulses and vegetables, and as pre-cooked meals, is widely available nowadays.
What do I say to my family/friends?
Don't get caught up in arguments, just gather all the information about vegetarianism so you can calmly explain your decision. Then try introducing them to some of the delicious meat-free meals you're enjoying and see if you can win them over by setting a good example.
Aren't vegetarians being hypocritical because they still wear leather or exploit cows for their milk?
There is a very valid argument for becoming vegan - for giving up all dairy products, eggs and any other animal by-products. But realistically speaking, few people can go from being a meat eater to a vegan overnight. Vegetarianism is a very important halfway house. And even if you never go on to being vegan, you've already made an impact and saved the lives of many animals simply by giving up meat. Far from being hypocritical, you're making an effort to change the way you live for the better. How far you go with vegetarianism is up to you, but however small the step you take, it's not wasted. And don't feel that you have to become a perfect vegetarian overnight. If you forget to check the ingredients list and realise that you've just eaten something containing gelatine, don't feel that you've failed. Take it one step at a time and enjoy learning more about the vegetarian lifestyle. The important thing is that you're doing something!
Aren't all vegetarians pale and unhealthy?
This old stereotype has taken a long time to die out. In fact, people who follow a varied, well-balanced vegetarian diet are in line with the current nutritional recommendations for a low fat, high fibre diet. That's why medical studies are proving that vegetarians are less likely to suffer from such illnesses as heart disease, cancer, diet-related diabetes, obesity and high blood pressure. So, if for no other reason, go vegetarian as a favour to your body!
What happens if I have to try to get a vegetarian meal in a restaurant?
There are very few restaurants now that don't offer at least one vegetarian option. Vegetarianism is such a growing movement, restaurateurs can't afford to ignore it. In the unlikely event that a restaurant doesn't have anything for you, don't be put fobbed off, especially with the offer of a fish or chicken dish which are 'practically vegetarian' - they're not!! Simply ask politely if they can make something specially for you. if they can't be bothered, why give them the benefit of your custom when there are plenty of other places all too willing to help.
Isn't vegetarian food boring?
Vegetarians don't eke out a miserable existence on a few limp lettuce leaves and some boiled rice. And a proper vegetarian meal doesn't mean taking the meat away and leaving the side vegetables. With the hundreds of different vegetables, grains, fruit, pulses and nuts and seeds that exist, you could live to be 100 without exhausting all the possibilities for imaginative, nutritious meals! And as vegetarian food tends to be cheaper than a meat-based diet, you can afford to treat yourself to more expensive delicacies such as asparagus.
Won't it take a long time to prepare the food?
Just because there are so many wonderful vegetarian dishes to try, doesn't mean you have to become an expert cook and spend hours in the kitchen. You can easily cook good, wholesome vegetarian meals in under half an hour, and don't forget that most manufacturers now also offer a wide range of ready-made vegetarian dishes.
But how will I get enough of the vital nutrients such as iron and protein?
A well-balanced vegetarian diet provides all the nutrients you need for good health. In the case of protein, it's not only found in meat. It's also present in adequate quantities in dairy products, eggs and nuts, as well as in combinations of foods such as pulses and grains. In fact it would be very difficult to design a vegetarian diet that doesn't include enough protein.
Useful Tips on Going and Staying Vegetarian
Treat yourself to a vegetarian cookbook for inspiration and advice. There are a wide range covering recipes for beginners, advanced cooks, slimmers, diabetics. Most also give dietary advice. The Vegetarian Society's Merchandise Unit has the largest selection of Vegetarian Books in Britain on all topics related to vegetarianism.
Find our more about the subject. The 'New Veggies Start Here' section of the Vegetarian Society Web Site has information on all subjects relating to vegetarianism from the ethical issues to the practical day-to-day details, as well as being able to answer any other questions you might have.
Start gradually. Adapt familiar meals such as lasagne and shepherd's pie by using textured vegetable protein (TVP). Although fully vegetarian, it has the look, taste and texture of mince or meat chunks, according to which variety you buy. It is available from health food stores. If you don't buy the flavoured variety, be aware that you need to add seasoning of some kind or it will remain bland and uninteresting.
Buy vegetarian cheese. It's not an unfamiliar product as cheese is probably already on your shopping list. But whereas some cheeses are made with an ingredient from the stomachs of slaughtered calves, vegetarian cheese uses vegetable-derived rennet. Every supermarket now stocks at least one kind of vegetarian cheese, and many of the more unusual varieties such as Stilton and Brie are also now available in vegetarian versions.
Buy free-range eggs. Again, eggs are another staple ingredient in many people's diets so it won't take much effort to pick up the free-range variety instead of the Battery Produced.
Read the labels. Although you may get the odd shock when you realise that a food product that seems vegetarian in fact contains something such as gelatine or animal fat, there are plenty of others you'd be surprised and pleased to find out are suitable for you.
Look for The Vegetarian Society's V Symbol on food products. It tells you at a glance that the product is suitable for vegetarians.
Pulses. Forget the dried variety if you find them difficult to prepare - go for the tinned variety of kidney beans, chick peas, etc.
Adapt familiar dishes. If you're the only vegetarian in your family and it's too difficult or expensive to cook totally separate meals, adapt a meat dish. A casserole, for instance, can be made with beans and vegetables in one pan. Then the meat can be cooked separately and given just to the meat eaters. Or use TVP and see if anyone notices the difference.
Don't be put off by unfamiliar foods. Tofu, for instance, is a boon to vegetarians, especially new ones. This by-product of soya beans is incredibly versatile and easy to use. And if you use the plain variety, don't think that you've done something wrong when it appears tasteless in the finished recipe - it's meant to absorb the flavour of other ingredients. Or you can buy the smoked or marinated versions.
Explore health food stores. They'll have vegetarian products you haven't seen before, and the assistants will be able to answer your questions about products suitable for your new lifestyle.
What You Should Eat Every Day on a Vegetarian Diet.
3 or 4 servings of cereals/grains or potatoes
4 or 5 servings of fruit and vegetables
2 or 3 servings of pulses, nuts & seeds
2 servings of milk, cheese, eggs or soya products
A small amount of vegetable oil and margarine or butter.
Some yeast extract such as Marmite, fortified with vitamin B12.
Problem Areas
Additives see E numbers
Albumen Derived from eggs, probably battery.
Alcohol Many alcoholic drinks are fined (ie clarified) using animal ingredients, see beer and wine. Spirits are suitable for vegetarians except for some Russian and Eastern European Vodkas which may have used bone charcoal in their production. Watch out for cochineal in Campari. (See also Beer, Cider, Vegetarian Wine Merchants, The Grape Divide and Psst... It's Christmas)
Alpaca Animal derived clothing material.
Anchovies Small fish, found on pizzas and in some brands of worcester sauce.
Angora Animal derived clothing material.
Animal Fat Carcass fat not milk fat.
Aspic Savoury jelly derived from meat or fish.
Beer All cask conditioned "real" ales will have been fined with isinglass, and some keg, bottled and canned bitters, milds and stouts also. Lagers are generally chill filtered, but some brands may use isinglass on occasion
Biscuits Quite likely to contain animal fats.
Bone Used in bone china and cutlery handles.
Bread Most large producers use vegetable based emulsifiers (E471, E472 etc), but local bakers may not. Some bakers may grease the tins with animal fat.
Breakfast cereals Often fortified with vitamin D3.
Brushes Animal hair is commonly used for paint and shaving brushes.
Butter Pure butter is suitable for vegetarians.
Capsules Usually made from gelatine, vegetarian alternatives are coming onto the market.
Cashmere Animal derived clothing material.
Catering/Cookery Training may require the handling of meat. See: Starting your own business and The Cordon Vert Cookery School
Caviar Fish eggs. The fish must be killed to obtain the eggs.
Cheese Likely to have been produced using animal rennet. (Vegetarian Cheeses)
Chewing gum Often contain glycerine. Wrigleys use a vegetable glycerine.
Chips May have been fried in animal fat.
Chitin Produced from crab & shrimp shells.
Chocolate Watch out for whey and emulsifiers.
Clothing Many materials derived from animals, others causing environmental problems.
Cochineal E120, made from crushed insects.
Crisps Often use whey as a flavour carrier, ready salted are the only clearly vegetarian flavour, though some beef crisps are flavoured with yeast extract and are therefore suitable. (additive-free crisps)
Down Usually from slaughtered ducks or geese, though some live plucking does occur, used in bedding.
E Numbers European food additives numbering system, not all vegetarian.
Edible Fats Can mean animal fats.
Eggs Some vegetarians may wish to avoid battery eggs and/or barn eggs. The Vegetarian Society does not award its V symbol to any products containing eggs other than free range.
Emulsifiers May not be vegetarian.
Fast Food Watch out for Bean/Vegetable burgers being cooked with fish/chicken/meat products.
Fatty Acids May be of animal or vegetable origin.
Feathers Clothing material
Felt Made from wool or fur.
Fur Clothing material
Gelatin/Gelatine A gelling agent derived from animal ligaments, skins, tendons, bones etc. Alternatives such as Agar Agar, Carrageen and Gelozone exist.
Glycerine/Glycerol May be produced from animal fats, synthesised from propylene or from fermentation of sugars.
Gravy Vegetarian gravy mixes are available. Be careful in restaurants.
Honey Avoided by most vegans.
Ice Cream Look out for non dairy fats, E numbers, eggs.
Isinglass A fining agent derived from the swim bladders of certain tropical fish, especially the Chinese sturgeon. See Alcohol, Beer, Vegetarian Wine Merchants, The Grape Divide and Psst... It's Christmas.
Jelly Usually contains gelatine though Alternatives are available.
Lactose Produced from milk, sometimes as a by product of the cheese making process.
Lanolin Produced from sheep's wool. Used to make vitamin D3.
Leather Around 10% of the value of an animal at slaughter is in its skin. See Footwear and Alternatives to Leather
Lecithin Nearly always produced from soya beans, though can be produced from eggs.
Margarines May contain animal fats, fish oils, vitamin D3, E numbers, whey, gelatine.
Mohair Animal derived clothing material.
Olive Oil No problems! Just worth knowing about. See also Fats and Cholesterol.
Pasta May contain egg.
Pastry May contain animal fat.
Pepsin Enzyme from a pigs stomach, used like rennet.
Pet Foods Dogs are omnivorous and can be fed on an exclusively vegetarian diet. Canned and dried dog foods are available.
Photography All Photographic film uses gelatine.
Postage Stamps The backing glue is free from animal products.
Rennet An enzyme taken from the stomach of a newly killed calf used in the cheese making process. Vegetarian cheese is produced using microbial or fungal enzymes.
Restaurants Watch out for non-vegetarian cheese, battery eggs, stock. The Society's leaflet 'Catering for Vegetarians - a chef's guide' may be useful. See the Society's Local Directory for local restaurants.
Roe Fish eggs, see caviar.
Shellac Secreted under tree bark by insects. To be treated in a similar way to Honey.
Shoes Quality synthetic shoes are becoming more widely available.
Silk Harvesting silk used in invariably causes the death of the silk worm.
Soap Many soaps are not vegetarian since they use animal fats and/or glycerine. Vegetable oil based soaps are quite widely available.
Soft Drinks Some canned Orange drinks use gelatine as a carrier for added Beta Caratine. (This would not appear on the ingredients panel).
Soup Watch out for the stock..
Spirits (alcoholic that is!) possible problems with fining and filtering.
Stearic Acid May be vegetarian or not.
Stock May contain animal fat.
Suet Usually made from animal fat, vegetable versions are available.
Sweets Look out for gelatine in boiled sweets and mints, and cochineal in boiled sweets and Smarties. (some vegetarian sweets are listed by chocolate manufacturers.)
Toothpaste Many brands contain glycerine.
Vegan The Vegan Society produces The Animal Free Shopper which lists branded products suitable for vegans (available from The Vegetarian Society, see Reference Books).
Vitamins Vitamin D2 is produced by sunlight acting on bacteria, however D3 is derived from lanolin from sheeps' wool therefore only D3 which is guaranteed sourced from wool sheared from live sheep is considered acceptable.
V Symbol You can be sure that any products carrying the Vegetarian Society's V symbol have been thoroughly checked to ensure they are suitable for vegetarians.
Washing powder Soap based powders may contain animal fats.
Whey Whey and whey powder are usually by-products of the cheese making process which mainly uses animal rennet.
Wine May have been fined using isinglass, dried blood, egg albumen, gelatine, chitin. Vegetarian alternatives include bentonite, kieselguhr, kaolin and silica gel. Non vintage port is fined with gelatine. (see also Alcohol and The Grape Divide)
Wool may not be so sheep friendly.
Worcester Sauce Most brands contain anchovies.
Famous Vegetarians
B.B. King
Damon Albarn (Blur)
Pamela Armstrong
Tony Blackburn
Margi Clarke
John Cleese
Phil Cool
Peter Cushing OBE
Cathy Dennis
Audrey Eyton (Author, F-plan diet)
Pam Ferris
Philippa Forrester
Gary Glitter
Eddie Grant
Nigel Hawthorne
Sean Hughes
Anna Kingford (born 1846)
Professor Richard Lacey (Microbiologist & author)
Carla Lane
Joanna Lumley
Paul McCartney
Michael Mansfield QC
Dustin Hoffman
Louise Jameson
Joanna Lumley
Bill Maynard
Paul McGann (8th Doctor of Doctor Who)
Glenda McKay (Emmerdale)
Virginia McKenna
Rue McLanahan (Golden Girls)
Spike Milligan
Hayley Mills
Hazel O'Connor
Kate O'Mara
Alexandra Paul (Baywatch)
Anthony Perkins
Carol Royle
Jenny Seagrove
Martin Shaw
Brooke Shields
Alicia Silverstone
Terence Stamp
Matthew Vaughan (Emmerdale)
Ted Danson (Sam in Cheers)
Amanda Dickinson
David Duchovny (The X-Files)
Pam Ferris
Jerome Flynn (Soldier, Soldier)
Michael J. Fox
Fiona Fullerton
Richard Gere
Daryl Hannah
Nigel Hawthorne
Sherrie Hewson (Maureen in Coronation Street)
Gillian & Gayle Blakeney (Neighbours)
Peter Bogdanovich (director) (vegan) (
Lisa Bonet (The Cosby Show)
Faith Brown
Nicola Bryant
Dan Castellaneta (voice of Homer Simpson)
Claudia Christian ("Babylon 5")
Julie Christie
Margi Clarke
Peter Cushing
Kim Basinger
Alexandra Bastedo
Dirk Benedict (A Team)
Candice Bergen ("Murphy Brown")
Traci Bingham (Baywatch)
Brigitte Bardot
Drew Barrymore (vegan)
Lindsay Wagner (vegan)
Tom Watt
Dennis Weaver
Ruth Whitehead (Emmerdale Farm)
Rita Tushingham
Emma Wray
Spike Milligan
Dannii Minogue
Martina Navratilova
John Peel
Terence Stamp
Michaela Strachan
Anthea Turner
Vanessa Warwick (MTV)
Victoria Wood
Sir Isaac Pitman (inventor of shorthand writing)
George Bernard Shaw
Percy Bysshe Shelley
Mahatma Gandhi
The Development of the Movement
At various times throughout the history of humankind, people have registered their opposition to the cruel way in which animals are oppressed, and many have turned to a vegetarian way of life. For both ethical and economic reasons, countless millions of people throughout the world live on a vegetarian diet.
A number of religions and beliefs have lent support to vegetarianism. Brahminism, Buddhism, Jainism and Zoroastrianism all advocated an abstention from flesh foods. More recently, the Seventh Day Adventists and The Order of the Cross have advocated a vegetarian diet and many Hindus and some Roman Catholic groups adhere to a vegetarian diet.
Early ideas
Some early writers express their opposition to meat eating in no uncertain terms. Plutarch stated: "I am astonished to think what appetite first induced man to taste of a dead carcass or what motive could suggest the notion of nourishing himself with the flesh of animals which he saw, just before, bleating, bellowing, walking, and looking about them." Ovid, in the fifteenth book of his "Metamorphoses", puts into the mouth of Medea a forcible disquisition upon the Golden Age: "Blest is the produce of the trees and in the herbs which the earth brings forth, and the human mouth was not polluted with blood."
Seneca, the greatest of the Stoics wrote: "To abstain from the flesh of animals is to foster and to encourage innocence." In a later statement he claimed: "I resolved to abstain from flesh meat, and at the end of a year the habit of abstinence was not only easy but delightful." Pythagoras enjoined the abstention from the flesh of animals and his followers formed a vegetarian community.
Other famous early vegetarians were Diogenes, Plato, Plotinus and Socrates. Vegetarianism was not uncommon among early Christians, and some monastic orders follow a vegetarian diet to this day. Famous writers such as Voltaire, Paley, Pope, Shelley, Bentham and Lamartine urged the desirability of a humane diet. Alexander Pope expressed the opinion that: "Nothing can be more shocking and horrid than one of our kitchens sprinkled with blood and abounding with the cries of expiring victims or with the limbs of dead animals scattered or hung up here and there."
Sir Richard Phillips, who died in 1842 and was High Sheriff of the county of Middlesex, was an ardent vegetarian from the age of twelve when he visited a slaughterhouse. The philanthropist and prison reformer, John Howard, was a practising vegetarian whose influence and concern affected many aspects of life in his own time and since. He claimed that his diet gave him immunity against "gaol fever" which was prevalent in the many filthy prisons he visited.
Formation of The Vegetarian Society
Not until the nineteenth century was there any attempt to organise a vegetarian movement in this country. In 1807, the Reverend William Cowherd, the founder of the Bible Christian Church in Salford, advanced the principle of abstinence from flesh-eating. One of his followers was Mr Joseph Brotherton MP, who became prominent in The Vegetarian Society and became one of its presidents. Two followers of the Reverend Cowherd, the Reverend William Metcalfe and the Reverend James Clark, set sail for the United States with thirty-nine other members of the Bible Christian Church in 1817. Some of them remained vegetarian and provided a nucleus for the American vegetarian movement.
The wife of Mr Joseph Brotherton wrote the first cookery book devoted to vegetarian recipes. This was published in 1812. The first vegetarian hospital was established in Ramsgate in 1846 with Mr and Mrs William Horsell, both prominent vegetarians in charge of it.
The Vegetarian Society was formed as a result of a meeting held at the hospital, Northwood Villa, on 30 September 1847. A resolution was passed unanimously that a society be formed called The Vegetarian Society. Mr James Simpson became the president, Mr William Horsell the secretary and Mr William Oldham the treasurer. The following year the first annual meeting was held in Manchester at Hayward's Hotel. There were then 478 members of the Society and 232 people attended the dinner which followed the AGM. A meeting of London Vegetarians was held in 1849, and they decided to form a committee to spread vegetarianism in London.
The first issue of the Vegetarian Messenger, a monthly penny magazine, came out in September 1849, and nearly 5000 copies were circulated. Mr Isaac Pitman, of shorthand fame, spoke at the second annual meeting of the Society in 1849 and stated that he had been a vegetarian for eleven years. In the 1850s meetings were held in many parts of the country, and a number of local branches were formed. As early as 1851 the slogan "live and let live" was used in the Vegetarian Messenger, and alternatives were being suggested to leather shoes. (see Footwear for modern equivalents.)
The first president of The Vegetarian Society, Mr James Simpson, died in 1859. He had spent considerable sums of money helping the cause to develop in its early days. Alderman W Harvey JP followed as president. Another prominent vegetarian of the period was the Reverend James Clark. He became a vegetarian at the age of twenty-two and was associated with the movement for over forty years. For a long time he was the secretary of the Society.
Professor F W Newman was president from 1873-84. He was a controversial character, influencing the Society to accept associate members and refusing to accept that anything else should be associated with vegetarianism. Until then, many had combined vegetarianism with a campaign against alcohol and smoking.
In London in 1875 a Dietetic Reform Society was formed. Members abstained from alcohol and tobacco as well as being vegetarian. This was followed by the London Food Reform Society in 1877. A young doctor named T R Allinson was a member of the Society. Later, the Society dropped the word "London" from its title and became the National Food Reform Society. This led to some antagonism with the Vegetarian Society, but the National Food Reform Society merged with the Vegetarian Society in 1885, and it then became the London branch of the Vegetarian Society. Problems followed, and in 1888 the London branch broke away from the Vegetarian Society and formed the London Vegetarian Society, which soon flourished as a second national society. A paper known as The Vegetarian was brought out in 1888 and was followed by the Vegetarian News in 1921.
The Vegetarian Messenger was renamed The Vegetarian in 1953, and in 1958 the two societies decided to combine their magazines; the Vegetarian News and The Vegetarian were replaced by The British Vegetarian. This continued as a bi-monthly magazine until 1971.
In October 1971 the new national Society launched a monthly newspaper called The Vegetarian which rapidly grew in popularity so that it achieved a circulation in the region of 50,000 copies each month. In 1977 the newspaper was replaced by an A4 format magazine. The New Vegetarian continued as such until it was renamed Alive in 1978 with a view to increasing the magazine's general appeal. However, this change of title was not popular with many vegetarians, and there was not the degree of support among non-vegetarians as had been hoped for. It ceased to be a monthly magazine and became bi-monthly, and in 1979 the Society's AGM decided that it wished the magazine to revert to its former title; so it once again became The Vegetarian in late 1980, becoming monthly in 1992 and after the advent of three rival magazines on the bookstalls reverting to a quarterly members only magazine in the spring of 1993 known as VQ, becoming The Vegetarian again in 1994.
In the nineteenth century other famous vegetarians were Mr and Mrs Bramwell Booth and Mr Frank Smith of the Salvation Army, Dr Anna Kingsland, Mrs Annie Besant, Lady Florence Dixy, George Bernard Shaw and Count Lyof N Tolstoi. Count Tolstoi, the eminent Russian novelist wrote: "The consumption of animal food is plainly immoral because it demands an act which does violence to our moral sentiments."
The IVU and other organisations
In 1889 the Vegetarian Federal Union was established with the aim of bringing together all vegetarian societies, local, national and overseas. Mr A F Hills was the first chairman and Mr R E O'Callaghan was secretary. Mr Josiah Oldfield became secretary in 1896, and in 1897 a second International Congress took place in London. The International Vegetarian Union succeeded the Vegetarian Federal Union in 1908, and a Congress was held in Nice. Since then, Congresses have taken place in many parts of the world. The 28th World Vegetarian Congress was held at Cavtat, near Dubrovnik, Yugoslavia in 1986 and the 1990 World Congress was held near Tel Aviv, Israel, from 17th-25th April 1990.
In 1985 the Italian Vegetarian Society put on a very successful European Vegetarian Congress and from it developed the European Vegetarian Union. Since then, a European Congress has been held at Ostend, Belgium in 1987, Strasbourg, France in 1989 and Chester, England in 1991.
Both the Vegetarian Society and the London Vegetarian Society flourished as national societies during this century. However, many people regretted that we did not have a single unified national society. Mr Montague Haines, a keen advocate of unification, led the move towards a single national vegetarian society. Finally, on 1 October 1969, the two societies amalgamated and the assets of the societies were taken over by the new society, The Vegetarian Society of the United Kingdom Limited. The Society has a property in Altrincham, Cheshire, and the work of the Society and its influence continue to grow.
The growth of the vegetarian movement has led to the development of other organisations which, although not part of the Society, are nevertheless directly associated with our work. The Vegan Society, with its aim of excluding all animal products from the diet, goes further than the Vegetarian Society, which accepts the use of eggs and dairy produce. Elderly vegetarians are catered for by the homes established in various parts of the country and run by Homes for Elderly Vegetarians and by the home in Edinburgh run by the Abbeyfield Society. Homes for Elderly Vegetarians became the Vegetarian Housing Association in 1990.
The Vegetarian Home for Children in Jersey cared for children in need, and the Vegetarian Children's Charity, which developed from a former Home in Rainhill, Liverpool, administered funds to help needy vegetarian children. Unfortunately, the Jersey Children's Home had to be wound up in the late 1980s. The assets were combined with the Vegetarian Children's Charity in 1986 to form a new charity, the Vegetarian Charity which aims to help young vegetarians up to the age of 25.
Research into the vegetarian diet was undertaken by the Vegetarian Nutritional Research centre, based at Watford, under the direction of Dr Frank Wokes. More recently, since the passing of Dr Wokes, research activity has been under the guidance of the Research Section of the Vegetarian Society, which has now been fully incorporated into The Vegetarian Society. It sponsors research in hospitals, universities and other institutions of higher education into various aspects of the vegetarian diet and way of life. Its work has been greatly encouraged by the growing evidence of the health benefits of a vegetarian diet.
GM Foods
The position of the Vegetarian society.....
Consumers wanting to avoid genetically modified foods will be able to shop with renewed confidence from August 1st 1999, following the introduction of The Vegetarian Society’s GM-free food approval policy.
Shoppers will be aided by the Society’s symbol, a trusted symbol of vegetarian suitability, which from August 1st will guarantee that products are also free from GM crops and ingredients.
The GM free policy, first proposed in August 1998, will be active from August 1st 1999. Food products using the symbol from this date onwards have confirmed and guaranteed their GM free status.
As a result of the introduction of the Society’s GM free policy, the Society has withdrawn its ‘Vegetarian Society Approved’ symbol from 187 products. The Society continues to endorse over 1500 products and is delighted to have now endorsed the full range of products from the Linda McCartney food range. The Society welcomes the support of the Linda McCartney food brand and their commitment to providing quality, vegetarian, GM-free food.
The Vegetarian Society is opposed to the development of GM crops and believes their introduction to the food chain could pose a risk to the environment, animal welfare and human health. The Society is also opposed to all forms of animal testing undertaken during the development of GM foods. The Society is a named supporter of the Five Year Freeze Campaign, co-ordinated by the Genetic Engineering Alliance.
"We are convinced that consumer confidence will be boosted by the arrival of a food label that means not only 100% vegetarian but GM-free. It is encouraging that producers of vegetarian foods now realise that products containing genetically modified ingredients simply won’t sell and are not wanted by the consumer. It’s time for all food companies to tackle this issue and work towards removing GM crops from their foods" said Chris Dessent, Head of Public Affairs for The Vegetarian Society.
The Vegetarian Society’s V symbol approval is based on products meeting four firm criteria. All approved products exclude:
Animal flesh (meat, fowl, fish or shellfish and all by-products of the slaughterhouse process).
Products or ingredients which have been tested on animals since 1986.
Genetically modified products or products containing genetically modified ingredients.
Battery eggs or any system of egg production other than free range eggs.
The Vegetarian Society exists to promote and provide information on vegetarianism. The Vegetarian Society is a registered charity working to promote a diet that saves the lives of animals, benefits human health and helps to safeguard the environment.
'For as long as men massacre animals they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love' -Pythagoras
The greatness of a nation and its moral progress can be judged by the way it treats its animals -Gandhi
Donny Osmond
New member
- Jul 6, 2003
- 618
Hmmm. It says Gary Glitter is a veggie but I am sure he has been caught eating little bits of meat.
(sorry)
WE CANT EVEN DEVELOP FILMS FOR FUCKS SAKE
(sorry)
WE CANT EVEN DEVELOP FILMS FOR FUCKS SAKE
Vegetarian Foods
A well balanced vegetarian diet can provide all the nutrients your body needs and there is much scientific evidence to indicate vegetarians may be healthier than meat-eaters.
Linda McCartney was the same age as me. I am still alive.
Her foods are known to be very high in fat so cannot be classed as 'healthy' food.
Btw a word of caution to any older ladies who take HRT. The oestrogen is extracted from pregnant mare's urine. The mares are kept permanently pregnant by destroying the foals as soon as they are born. The HRT drug is called Premarin which is PREgnant MARes urINe.
I refused to take it even though I will eat meat because that is simply wasting animals lives for nothing.
A well balanced vegetarian diet can provide all the nutrients your body needs and there is much scientific evidence to indicate vegetarians may be healthier than meat-eaters.
Linda McCartney was the same age as me. I am still alive.
Her foods are known to be very high in fat so cannot be classed as 'healthy' food.
Btw a word of caution to any older ladies who take HRT. The oestrogen is extracted from pregnant mare's urine. The mares are kept permanently pregnant by destroying the foals as soon as they are born. The HRT drug is called Premarin which is PREgnant MARes urINe.
I refused to take it even though I will eat meat because that is simply wasting animals lives for nothing.
Hilton
New member
Tom Hark said:
Vegetarian Shoes are definately the way to go!! Most comfortable shoes I've ever had!!
steward 433
Back and better
Sorry to bounce this but i really can't believe that many people are Veggie. The nicest taste in the world is perfectly cooked steak melting as you eat it. Or BBQ cooked on proper charcoal none of your gas crap, Chicken marinated with cumin, chillis and garlic butter. Or a nice venison steak with new potatoes and seasonal veg
Horton's halftime iceberg
Blooming Marvellous
I've been veggie over 20 years, had a lovely Thai stir fry tonight can't wait for me veggie bangers in the morning..
steward 433
Back and better
I've been veggie over 20 years, had a lovely Thai stir fry tonight can't wait for me veggie bangers in the morning..
Each to their own but why did you go veggie because there is NO WAY i could?
Had a veggie ex once and the "meat" just isn't the same taste or texture wise
Am trying to eat more healthily and just go for fish or fowl now
Gully
Monkey in a seagull suit.
Just looking at the list of famous vegetarians it struck me that quite a few of them are in fact dead, doesn't speak volumes for the benefits of avoiding the omnivorous diet does it...think I will give it a miss.
Horton's halftime iceberg
Blooming Marvellous
Each to their own but why did you go veggie because there is NO WAY i could?
Had a veggie ex once and the "meat" just isn't the same taste or texture wise
Am trying to eat more healthily and just go for fish or fowl now
I ate only meat and potatoes for 16-17 years, no veg, no diary, no fruit, so perhaps had my fill.
Then got into bands like Flux of Pink Indians, Crass who made me aware of dodgy farming and alternative ways to live one life. Ended up being a vegan for a while worked in oragnic foodshop rather like infinity foods in Crouch end London and ate really well.
Its stuck couldn,t imagine ever going back, the missus eats meat but when she is out on buisness most the time. On the way back from Daniel Kitson last weekend Grubbs delivered, she had a meat burger and I had a veggie one.
Brighton is a great place to be if your a veggie, good shoes, great food and lots of shops that sort you out proper.
clapham_gull
Legacy Fan
- Aug 20, 2003
- 26,506
I understand you have a Red Veg in Brighton, I work a few doors away from the one in London.
I'm not a vegetarian, but their burgers are amazing.
I'm not a vegetarian, but their burgers are amazing.
steward 433
Back and better
Fair enough but i could never have enough meat or ever get fed up with the taste.
Yes i know about how animals are killed and prepared as my grandad and dad were both farmers as one point in their life but it really dosen't bother me.
Glad you like Brighton as i really do believe each to their own hence i didn't mind my ex being veggie!!
She on the other hand was a total bitch who wouldn't let me have meat in the flat or even eat any in front of her.