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maximios April 10, 2025
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It an Elephant Life

PETA’s “Animal Times” — Winter 1997

After years of abuse, do Lota and Calle have a chance for happiness? Both Lota and Calle were born into free-roaming herds in Asia. For them, life would have been very different without the circus. They would have spent their entire lives at their mothers’ sides in a family of sisters, aunts and cousins, enjoying long childhoods, playing with other youngsters, cooling off in water holes and dozing in the shade under the vast skies of their native lands. Gradually they would have learned how to care for the herd’s newborns. Eventually they would have had the joy of raising their own families.

Lota’s Story

Lota was born in India in 1952. At the age of 6, she was trapped and sold to the Milwaukee County Zoo in Wisconsin. For the next 32 years, Lota was confined to a small, concrete stall, nothing more than a living museum piece. Lota was “trained” to behave by an elephant “consultant,” who has been captured on video repeatedly digging sharp bullhooks into elephants’ tender skin and ignoring the screams of injured, frightened elephants.

In 1990, zoo officials passed Lota on to the Hawthorn Corporation in Illinois because, like many elephants imprisoned for years, she had become “aggressive.” On the day she was forced from the only “home” she had known since infancy, the terrified Lota refused to move and was roped, chained, beaten and dragged from her stall. Witnesses said that blood flowed from the back of the moving truck. Hawthorn, Lota’s new “home,” an animal-leasing business begun by millionaire John Cuneo, was a large, dark shed, in which chained elephants were warehoused until Cuneo could rent them out. In 1994, Lota was sent to perform at the Walker Bros. Circus.

In May 1996, the Hawthorn Corporation was fined for violations of animal welfare laws. That August, Hawthorn elephants Hattie and Joyce collapsed and died of tuberculosis. The exhausted animals had been forced to perform up until their deaths. By October of that year, Lota was also obviously ill but she, too, was still forced to travel and perform. Suspecting that Lota had tuberculosis, Florida officials turned the circus back at the state line.

In February 1997, Walker Bros. Circus was fined by the U.S. government for failing to provide veterinary care, for hiring inexperienced animal handlers and for transporting animals in unsafe vehicles. Hawthorn’s license to exhibit animals was (temporarily) suspended when Cuneo was caught trying to ship a baby elephant with tuberculosis to Puerto Rico.

As we go to print, Lota is still in the hands of a company that will rent her out to circuses, unaware that so many are fighting for her freedom and retirement.

Calle’s Story

Calle was born in Asia in 1966. As a 1-year-old, she was captured, taken from her mother, shipped to the U.S. and sold to a “trainer” named Howard Johnson. For the next 20 years, Calle was rented to circuses all over North America and then used as a “prop” in a Las Vegas show. When the show closed, Calle was kept chained in the hotel basement.

In 1987, Calle was sold to a new “owner” who put her to work giving rides to children. Three years later, Calle was sold again. In 1991, while traveling with a circus in Mexico, the trailer carrying Calle flipped completely over and she was injured.

Two years later, Calle ended up at the Los Angeles Zoo.

After so many years of harsh treatment, Calle may have finally cracked. She injured a zoo handler in October 1996 and the zoo shipped her back to Johnson to house where they decided her fate.

It wasn’t until April 1997 that the Los Angeles Zoo admitted that Calle had been suffering from tuberculosis. Calle was moved again, this time to the San Francisco Zoo and housed alone. Today Calle is 31. She remains all alone there.

maximios March 31, 2025
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Vegan

Welcome to Jiv Daya Digest

We aim at helping members of the Indian community to live by the principle of Ahimsa – fundamental to Indian philosophy — in the American context.  Having as our guiding motto, our objectives are to educate, promote, and support lifestyles that are harmless in theory and in practice.  We can live, even in this country, without exploiting poor animals.

We put a strong emphasis on a strict plant-based vegetarian diet.  We are also against using animals as ingredient or for testing cosmetics and other household items.  We believe in simplicity of life that is friendly to us, animals, and environment.

maximios March 16, 2025
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A WAKE-UP CALL TO THE WORLD

Do you know that a handful of giant agri-chemical companies have launched a massive venture to genetically restructure the world’s
food supply?

Do you know . . .

  • arrow-3563142 that your fruits, grains, and vegetables are being implanted with conglomerations of genes from viruses, bacteria, insects,
         and animals?

  • arrow-3563142 that this genetic tampering threatens the health of consumers and also the health of the environment?

  • arrow-3563142 that the governments of the United States and many other nations permit these experimental foods to be mass marketed without
         safety testing and labeling?

  • arrow-3563142 that the assumptions on which this lax policy is based affront both science and religion?

To learn more about the hazards of genetically engineered foods and how our organization is working to curb them, explore our web site, www.bio-integrity.org.

Purpose and Goals

The Alliance for Bio-Integrity is a nonprofit, nonpolitical organization dedicated to the advancement of human and environmental health through sustainable and safe technologies. To this end, it aims (a) to inform the public about technologies and practices that negatively impact on health and the environment and (b) to inspire broad-based, responsible action that helps correct the problems and uphold the integrity of the natural order. In approaching these issues, it integrates the perspectives of both science and religion and coordinates the participation of both communities.

The Alliance’s initial project is to gain a more rational and prudent policy on genetically engineered foods. This entails (a) educating the public about the unprecedented dangers to the environment and human health posed by the massive enterprise to genetically reprogram the world’s food supply; (b) securing a scientifically sound system for safety-testing genetically altered foods; and (c) securing a meaningful system of labeling in order to protect the right of consumers to avoid such foods.

Achieving the latter two objectives requires an action at law, since current U.S. Food and Drug Administration policy exempts genetically altered foods from the testing required of new food additives and also permits these foods to be marketed without identifying labels. Although respected groups such as Consumers Union, the Union of Concerned Scientists, and the Environmental Defense Fund have strongly criticized this policy as scientifically flawed and unsound in several other respects as well, the FDA staunchly refuses to revise it. Accordingly, the Alliance has organized an unprecedented plaintiff group to bring a lawsuit against the FDA to effect the necessary changes. The plaintiffs include eminent scientists, public interest organizations, and people from diverse faiths who reject genetically altered foods on the basis of religious principle. The suit was filed May 27, 1998 in U.S. District Court in Washington, D.C. and is being managed by the legal department of the International Center for Technology Assessment in Washington, which shares the Alliance’s concerns about genetic engineering and has an impressive record in public interest litigation.

The Alliance welcomes (and depends on) donations. It is recognized by the IRS as a 501(c)(3) organization to which contributions are tax deductible. Your gift will help uphold bio-integrity. Please mail your donation to:

Alliance for Bio-Integrity P.O. Box 110 Iowa City, IA 52244

Send us e-mail: [email protected]

maximios February 20, 2025
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The Vegan Sourcebook – A Review

Author: Joanne Stepaniak, M.S. Ed. Publisher: Lowell House, Los Angeles, CA A Review by Stanley M. Sapon, Ph.D.

Professor Emeritus of Psycholinguistics — University of Rochester (NY) — Director, the Maimonides Project

Joanne Stepaniak has produced an extraordinarily ambitious work that sends a fresh, invigorating breath of life to the vegan movement, a work that stands as a milestone in the history of efforts to inform, support, strengthen, and light the way for those who have already committed to a vegan lifestyle, as well as for those who stand near the threshold. It is a “sourcebook” in the literal sense of the word — not a dry, encyclopedic compilation of facts, but a spiritually refreshing exploration of the sources of veganism, as well as an immensely useful compendium of resources …ideas, strategies, and solutions.

 This is a happy book — a book on veganism that makes no attempt to scare us with nightmare visions of heart attacks, strokes, cancer or mad cow disease. It points the way to veganism through love and understanding, not fear. It characterizes veganism as “living with conscience, conviction and compassion,” and talks about why and how to live and grow and thrive as a vegan, and feel good about yourself. It shows how, in a culture that often seems either unknowing, uncaring, uninterested, or sometimes downright hostile, you can have a sense of personal achievement, influence and effectiveness.

After 20 years as a vegan, I felt that there was little about the vegan lifestyle I had neither confronted nor thought about. Yet I found The Vegan Sourcebook to be a “page-turner” … absorbing, thought provoking, enlightening and, literally, fascinating.

The author has done a superb job of illumination, making visible a broad spectrum of all the whys and wherefores of vegan living. She makes it beautifully clear that a vegan lifestyle is a joyful, rewarding and fulfilling way of life, and not at all an ongoing penance of self-denial. And she succeeds brilliantly in dispelling the myths that vegans consider themselves a morally superior lot — “holier than thou” — or that veganism is a case of vegetarianism carried to extreme, immoderate lengths.

Virginia Messina, the widely known and respected nutritionist, addresses the needs of a healthy, well-nourished vegan. Her chapter on nutritional benefits of veganism maintains the level of balance and scrupulous accuracy for which she is noted. She provides a welcome antidote to the exaggerated and extravagant promises of “Instant Health” all-too-commonly claimed for a vegan diet.

The pages on food continue with nutrition-charts, a new vegan pyramid for menu planning, a week of sample meals (plus menus for toddlers, preschoolers and teens), all crowned by an exciting assortment of Joanne Stepaniak’s recipes (61 of them!) for breakfast, snacks, lunch, dinner and desserts.

Stepaniak keeps the compass on course, reminding us that although a plant-based diet is an essential part of veganism, it certainly is not the only defining property. One of the most vital themes she develops is that although vegan living may be patently concerned with what goes into one’s mouth, it is equally concerned with what comes out of one’s mouth. If we were to treat every animal in the world with gentle regard and respect, but address our fellow humans with anger, contempt or violence, we would deny vegan principles. The core of vegan values involves not only what we eat, but a global view of our behavior — the way we think, feel and speak, the way we respond to a whole spectrum of issues that touches our mind, our conscience and our spirit.

The Vegan Sourcebook is outstanding in its forthrightness; it uncompromisingly identifies the power of compassion as the driving force of a vegan lifestyle. Our choice of foods does not determine or direct our ethical values. Our ethical values determine and direct our choice of foods.

maximios February 14, 2025
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Are You Unknowingly Purchasing Slaughterhouse By Products? Keep your consumer Dollars from Supporting the Meat Industry

Keep Your Consumer Dollars from Supporting the Meat Industry
By Hillary Morris and Maribeth Abrams-McHenry — Vegetarian Voice, Winter 1998

Hillary Morris is an animal rights activist who has been closely involved in the vegan movement for several years.

Maribeth Abrams-McHenry is the Managing Editor of Vegetarian Voice magazine.

Scanning labels is a ritual for conscientious consumers. It’s not unlike a yearly physical exam where we’re looking for things we hope not to find. Foods and personal care products may include unwanted additives, allergens, or animal ingredients. What many people may be unaware of, however, is the vast number of animal ingredients hidden in everyday products by being labeled with barely-decipherable chemical names.

To further complicate the matter, some products labeled “no animal ingredients” may contain animal products, as no federal guidelines exist to monitor this claim. Some manufacturers persist in the misinformed belief that ingredients such as honey, silk, whey, casein, bone and gelatin are not derived from animals, and label their products as animal-free, even if they contain such items. Although some companies have traditionally been diligent about correctly labeling their products as to whether they contain animal ingredients, this is not the case with some others.

It is virtually impossible to avoid all animal-derived ingredients. From glycerol in brake fluid to tallow fatty alcohol in paint, animal products are everywhere. However, a growing number of people are trying, to the best of their ability, to avoid as many products as possible that contain animal ingredients. Most of them are already aware of the origins of whey, casein, honey and silk. But how can we learn how to decipher ambiguous ingredients such as arachidonic acid, oleolic acid, propolis, castoreum and cochineal, all of which are animal-derived?

Almost everybody likes to talk about food, so if you want to learn about products that are free of animal ingredients, then just ask someone who’s been following a vegan diet for some time. This is a good place to start because you are likely to get a lengthy list of food items, personal care items, and maybe even information on price and availability. However, limiting yourself to someone else’s food likes could get boring, so the next step is to obtain a reference guide of consumer ingredients and their origins.

If the idea of cross referencing product ingredients during a so-called “quick” trip to the grocery store seems worse than going hungry, then consider the fact that this shopping process gets easier through practice, just like everything else in the life.

If you are looking at a product’s ingredient list and find words that you don’t understand, it may take a minute or two to find out what they mean and where they come from by using a reference guide. (Jiv Daya Digest published a reference guide last year in July-September issue.) Chances are, the next time you come across that ingredient, you will remember its origin. Likewise, once you start using the products that you have identified as being free of animal ingredients, you will remember them for future shopping occasions. Beware, however, that product manufacturers do sometimes make ingredient changes. It is wise to occasionally check the labels of even your tried-and-true favorites.

Many conscientious consumers say that once they become accustomed to reading labels, they are able to do quick scans for certain ingredients, rather than starting with the first ingredient on a list and working their way down. For example, many of us have learned through label-reading that many commercial breads contain whey or milk powder. Scanning for these items takes just seconds, compared with the minute that it might take to review an entire list. If the ingredient in question appears, then the product can be put back on the shelf. Scanning the entire label only becomes necessary if the scanned-for ingredient is not there. Another time-saver is choosing products with few ingredients. This has obvious health advantages, too, as short ingredient lists often mean less processing.

You may occasionally encounter products that contain questionable ingredients, such as biotin, which may or may not be derived from an animal. In such instances, contacting the manufacturer is the only way to determine the ingredient’s source. Whenever you discover a product labeled “no animal ingredients” that does actually contain some animal product, consider contacting the manufacturer to inform that they are mislabeling the product, and explain that the ingredient (such as honey, casein, or milk) is derived from animals.

Does this mean that if “questionable” ingredients are listed on products labeled “no animal ingredients” that this always requires a call to the company? Not necessarily. If you contact the manufacturer to ask what they specifically mean by the statement “no animal ingredients” and find that their product guidelines are specific enough to ensure no animal ingredients are ever used, then it is probably safe to assume that all of their products labeled “animal-free” are, in fact, free of animal ingredients.

We believe that learning about animal ingredients, reading labels, and communicating with product manufacturers is a minor effort compared to the great reward of knowing that we are taking an important step towards living more compassionately. We can go beyond this though, by also educating our friends and family about this lifestyle choice. Who knows? This might open the door for our loved ones to incorporate compassionate consumerism into their own lives.

WHY AVOID HIDDEN ANIMAL INGREDIENTS?

Decades ago, going vegetarian was viewed by many as somewhat weird behavior. Today, as our society is finally starting to recognize the benefits of vegetarianism, proclaiming that one is giving up meat may actually be met with approval. But what if we start scrutinizing the labels of everyday products for hidden animal-derived ingredients? You might be asked, “Why worry about a minuscule amount of lipase? [an enzyme from the stomachs and tongue glands of calves, kids and lambs which is used in cheese-making and in digestive aids] It isn’t going to kill you!”

Well yes, it’s probably true that a tiny bit of animal enzyme won’t cause bodily harm (no harm to the human’s body, that is!). So why would anyone bother to avoid it?

We would probably answer that question with the same words they might use to explain why they do not eat meat: it is cruel to use animals for our consumption when we can easily get by without them. Given the facts about the animal production industry, even the (non-vegan) vegetarians are likely to want to start reducing their consumption of less obvious animal ingredients.

Surprisingly, some people who consider themselves vegetarian continue to consume products that contain remains of slaughtered animals, such as gelatin (made from ground-up skin and bones, found in Jell-O, supplement capsules, and photographic film) and rennet (made from the lining of calves’ stomachs, used to coagulate hard cheese). Some of these people may be unaware that these hidden animal ingredients even exist. Others know about them but feel that they are just minor components of a product, and that their presence is therefore not important.

So, how important are hidden animal ingredients? To the meat industry, they are extremely important! Every ounce of marketable product — from hooves to urine — contributes to the profit margin of the industry as a whole. For example, elastin, a protein found in the neck ligaments and aortas of cows, is purchased by companies that manufacture skin-care products. Hyaluronic acid, a protein found in umbilical cords and in fluids around joints, is used as a cosmetic oil. According to the National Rendering Association, the sale of animal by-products grossed more than two billion dollars last year. Purchasing goods that contain animal ingredients supports the meat industry just as much as buying foods that contain meat, eggs, and milk. Plus, as consumers, each of our purchases is a vote of approval. As experience has proven, if enough of us are willing to purchase veggie burgers (for example), then companies will strive to meet this demand. Likewise, if we buy products free of animal ingredients (especially from companies that intentionally avoid them) we help to ensure their availability and profitability.

Many people who do not eat meat for ethical reasons do continue using animal by-products that are obtained while the animals are still alive. Dairy is a good example, as many vegetarians who consume it rationalize their behavior by pointing out that cows are not killed in order to provide humans with this particular by-product. These vegetarians may not realize that dairy cows spend their entire lives in a cycle of imposed pregnancies to maintain lactation, and that within 24 hours of birth, nearly all of their calves are taken away. Not only are they deprived of their mothers’ milk, but the male calves born out of this process are also forced into the veal industry. Some of them are killed immediately for veal; others are chained by their necks for 16 weeks in tiny wooden crates prior to slaughter. Their mothers (the dairy cows) are killed for fast-food hamburgers and other cheap ground-meat products once their milk flow is no longer economically advantageous. Because of these and other production methods, many people believe that the dairy industry involves more cruelty than that of the meat business.

There are other animals besides dairy cows that are used for by-products while they are still alive. Musk oil, a secretion painfully obtained from musk deer, beavers, muskrats, civet cats and otter genitals is used in perfumes. Also, captive wild cats, caged in horrible conditions, are whipped around the genitals to produce this scent. On farms in North Dakota and Canada, female horses are impregnated and then confined from the fourth month through the end of their 11-month pregnancies so their urine can be gathered for Premarin, a brand of estrogen. After the mares give birth, they are reimpregnated and their foals are usually slaughtered for meat. When the bodies of animals raised for their by-products cease to be productive, they too are slaughtered.

Some vegetarians who purchase items containing animal by-products believe that it is okay to do so because animals are not specifically raised for their by-products. Their rationale is that using items such as pepsin and lard (both originate from pigs’ stomachs) is not unethical, because the animals are going to die anyway for their flesh. But we believe that the ultimate destination of each part of an animals’ body is irrelevant; what matters is that their lives are filled with suffering.

To illustrate this on a human level, consider the wigs manufactured during World War II made with hair cut from the heads of concentration camp prisoners. Although the people were not specifically imprisoned for the output of hair for wigs, their lives were filled with immeasurable suffering, they were eventually killed, and the camps profited by selling their hair. We believe that all beings, human and non-human, feel emotions and sense pain, and refuse to be part of a system that treats animals as means to an end, rather than as ends in themselves who exist for their own reasons.

MAKING THE MOST OF CONSUMER ACTION

Don’t be too surprised if you discover animal-derived ingredients in products labeled “no animal ingredients!” Before jumping to conclusions that manufacturer is trying to deceive you, consider the possibility that the company might not even realize that the ingredient in question came from an animal. Or, perhaps its origin is known, but the manufacturer made the unfortunate assumption that consumers won’t even care about such an “innocuous” substance in what might be viewed as a minuscule amount.

Such an instance presents an excellent opportunity to educate. Compassionate consumerism includes explaining to manufacturers that you only purchase products that are free of animal ingredients. Companies do respond to consumer demand, but only after being made aware that a vegetarian/vegan market exists.

Communication with product manufacturers is likely to be much more fruitful if you follow the suggestions below:

• Be specific. When trying to find out if a product is free of animal ingredients, avoid asking whether or not the product or a particular ingredient is vegetarian or vegan, because the person you are speaking with may not understand the true definitions of these words. Much better is to use the term “animal-derived” in your dialogue, and to specify what this means. Explain that it includes milk and eggs or their derivatives, insects and their products, and all ingredients derived or extracted from animal flesh.

• Get it in writing. If you are told by a customer representative that a product is definitely vegan, then ask for it in writing. By doing so, you will be much more likely to get accurate information.

maximios February 14, 2025
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Fruits & Vegetables – Who needs them?

Who needs them?

What’s the big deal about fruits and vegetables? Even if they taste great or look gorgeous, are they meant to be taken seriously? Why were fruits and vegetables put on this planet, anyway? Well, THEY probably think they’re here to have fun and to make more fruits and vegetables, but we humans are convinced that they must be here for our own benefits. So, let’s look at the unique things which they alone among all foods do for us.

Water Foods

Fruits and vegetables are the only foods which, like our bodies, are comprised mostly of water! They assist us in meeting our cells’ daily fluid needs, and in “flushing” the digestive system. When predominantly dry foods are eaten, the body must contribute water from its fluid reserves merely to carry on the chemical breakdown of food proteins. The body must contribute much greater amounts of water to get the whole mass of digesting food into a liquid enough state to be handled at all.

Dried foods basically have a “dehydrating” effect on the body (increasing the need to drink fluids separately), while fruits and vegetables have a water-sparing or “rehydrating” effect. This is a critical issue in parts of the world where fruits and vegetables are the only uncontaminated water source!

Their water content offers some direct nutritional benefits, too: They may be called the finest sources of fiber and undigestible carbohydrate simply because they offer the necessary water without which fiber won’t do any good. Eating dried prunes and bran-containing whole-grain foods in a dry state within an overall-dry meal will, by comparison, do much less for the colon’s health, but will definitely arouse quite a thirst.

Nutrient-Dense Foods

The phrase “nutrient-dense” may conjure images of dry, heavy foods like nuts, dried fruits, and powdered concentrates manufactured from who-knows-what. However, what it actually means is “containing large amounts of nutrients per calorie.” Here again, fruits and vegetables are nature’s unique representatives.

One hundred calories’ worth of mixed fruits and vegetables will certainly offer much greater vitamin and mineral content than 100 calories’ worth of any other class of food; calories we take in from fruits and vegetables are attached to what’s really the most nutritious part of our whole diet.

For various nutrients such as iron, we find that 30 or 40 individual foods providing the most of that nutrient per calorie are ALL fruits or vegetables (a few dried sea vegetables are included.) A calcium chart would list many vegetables that contain more calcium per calorie than the highest-listed animal product, despite long-standing myths touting dairy products as ideal calcium sources. (We will publish a chart next year — Ed.)

Vitamin-C Foods

First known only as a scurvy-preventive substance, ascorbic acid has amassed quite a reputation over the last two generations:

• as vitamin C, one of the first essential vitamins ever identified; • as a nutrient helpful in times of acute or threatened infection; • as a promoter of increased iron absorption from meals in which it is included; • as one of the very few nutrients authoritatively credited with cancer-preventive effects; • as an anti-oxidant nutrient helpful in avoiding free-radical formation;

• and as a chelating agent somewhat useful in drawing heavy metal contamination out of the body.

All of nature’s foods containing vitamin C are fruits and vegetables. (Some, like dark leafy greens and cabbage-family vegetables, have much more than others.)

Carotenoid Foods

Carotenoids sound like invaders from another galaxy, but are actually the family of plant pigments which includes beta-carotene. They are vitamin-A complexes from plants that give carrots and winter squashes their orange-to-deep-yellow coloring inside.

They, like vitamin C, are anti-oxidants and among the few nutrients confirmed as cancer-preventive agents.

Once again, they are only found in fruits and vegetables, though not in all. Examples also include dark leafy greens, red and yellow peppers, dark-flesh rutabagas, apricots, peaches, broccoli, green beans, sugar snap peas and various tropical fruits.

Alkaline-Ash Foods

Virtually all foods whose overall mineral content results in an alkaline residue (i.e. where calcium, magnesium, potassium, iron, zinc are most prominent) are fruits and vegetables. Most other foods yield an acid ash (i.e. where phosphorus, sulfur, silicon, boron are most prominent), while some are closer to neutral. Addition of sodium chloride salt doesn’t change the underlying acid/alkaline character. Fruits and vegetables are thus very important in maintaining certain balances in our mineral metabolism.

Diets which are heavily acid-ash dominant can result in excessive excretion of minerals such as calcium, magnesium, iron and zinc. Particularly, the acid-ash influence of large amounts of meat and animal-products seems to be one major factor causing increased calcium loss in the urine, thus increased daily needs for calcium and increased risk of osteoporosis.

There we have the contributions made uniquely by fruits and vegetables. Yet, much more can be said, for instance:

• They are the predominant sources of nutrients known to be preventive against cancer development. • They commonly play a key role in therapeutic diets designed to combat degenerative disease. • Nearly all of them contain more than enough protein per calorie to meet the overall protein recommendations for human diets. • They include foods which are the best calcium sources, by all measures which matter (calcium per unit of protein, per unit of animal protein, per unit of phosphorus, and per calorie);

• For most nutrients, specific fruits and vegetables are the foods which would yield the most of that nutrient PER ACRE of production.

There’s plenty of evidence for the opinion I’ve held since I was 18: Fresh fruits and vegetables are the most important foods any one of us ever eat.

maximios February 14, 2025
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Question and Answers About Organic

Q: What is organic?

A: Organic refers to the way agricultural products — including foods and fibers such as cotton — are grown and processed. The word “organic” on the label stands for a commitment to an agriculture which strives for a balance with nature, using methods and materials which are of low impact to the environment. Organic production systems:

  • arrow-1041981 Replenish and maintain soil fertility

  • arrow-1041981 Eliminate the use of toxic and persistent chemical pesticides and fertilizers

  • arrow-1041981 Build a biologically diverse agriculture

Organic foods are minimally processed to maintain the integrity of the foods without artificial ingredients, preservatives or irradiation.

Q: Is there an official definition of organic ?

A: The following definition of “organic” was passed by the National Organic Standards Board in April, 1995:

“Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony.”

Q: How large is the organic industry ?

A: The organic industry has experienced incredible growth, with sales increasing by more than 20 percent each year over the past seven years. In 1996, the organic segment of the natural food industry saw a phenomenal growth of 26.3 percent reaching total (distributor) sales of $3.5 billion. Today, approximately one percent of the U.S. food supply is grown using organic methods. By the year 2000, analysts expect that to reach 10 percent. Worldwide, there are now almost 600 organic producer associations in 70 countries. Nations like Japan and Germany are fast becoming important international organic food markets.

Q: What does certified organic mean?

A: When a grower or processor is certified organic, a public or private organization verifies that it meets or exceeds defined standards. These standards include:

  • arrow-1041981 Land on which organic food or fibers are grown must be free of prohibited substances for three years prior to certification

  • arrow-1041981 Farmers and processors must keep detailed records of methods and materials used in growing or producing organic products

  • arrow-1041981 All methods and materials are annually inspected by a third-party certifier

  • arrow-1041981 All farmers and handlers are required to maintain written Organic Plans detailing their management practices

Q: Can any type of product become certified organic?

A: While there may not yet be an organic cream-filled donut, organic foods are becoming available in an ever-increasing variety of convenience foods, such as pasta, prepared sauces, frozen juices, frozen meals, milk, ice cream and frozen novelties, cereals, breads, soups and other products. These foods, in order to be certified as organic, have all been grown and processed using organic standards and must maintain a high level of quality.

Q: Are standards for organic production the same everywhere?

A: Prior to the Organic Food Production Act (OFPA) of 1990 (Title XXI of the 1990 Farm Bill), private and state agencies had been certifying organic practices, but there was little uniformity in standards, and therefore no guarantee that organic meant the same thing from state to state, or even locally from certifier to certifier. The purpose of the 1990 bill was to establish national standards for the production and handling of foods labeled as “organic”. OFPA allows for state standards that are more restrictive than the federal standards, but they must be approved by the USDA.

Q: Who developed the National Organic Standards?

A: The OFPA authorized the formation of the National Organic Standards Board (NOSB) to advise the Secretary of Agriculture in setting the standards for the National Organic Program. The NOSB based their recommendations on industry consensus. They asked for and received an unprecedented amount of public input from farmers, businesses and consumers during every step of their decision-making process. The NOSB consists of four farmers, two handlers/processors, one retailer, one scientist, three consumer/public interest advocates and three environmentalists.

Q: Do organic farmers ever use pesticides?

A: Yes. However, only botanical and other non-persistent pesticides are permitted with restrictions as a last resort when growers are threatened with crop failure. Organic farmers’ primary strategy is “prevention.” By building healthy soils, healthy plants are better able to resist disease and insects. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps and barriers. If these fail, permission will be granted by the certifier to apply botanical or other non-persistent pesticides under restricted conditions. Botanicals are derived from plants and are broken down quickly by oxygen and sunlight.

Q: Are all organic products “pesticide-free”?

A: The word “organic” should not be misconstrued as meaning pesticide-free. Certified organic products have been grown and handled according to strict standards without toxic and persistent chemical inputs. However, organic crops are still exposed to the agricultural chemicals that are now detected in nearly all rain and ground water due to their overuse during the last 50 years nationwide. Organic agriculture techniques strive to limit toxic inputs, and to help maintain and replenish soil fertility. It is a healthier technique for the environment and for the consumer’s long-term health.

Q: How will purchasing organic products help keep our water clean?

A: Conventional agricultural methods can cause water contamination that poses serious health problems. Beginning in May 1995, a network of environmental organizations, including the Environmental Working Group, began testing tap water for herbicides in cities across the United States’ Corn Belt, in Louisiana and Maryland. The results of these tests revealed widespread contamination of tap water with many different pesticides at levels that present serious health risks. In some cities, herbicides in tap water exceed federal lifetime health standards for weeks or months at a time. The elimination of polluting chemicals and nitrogen leaching (found in conventional fertilizers), done in combination with soil building, works to prevent contamination, protects and conserves water resources.

Q: Is organic food a higher quality?

A: The organic farmer believes that the highest quality food is grown on healthy land. In a natural ecosystem, nature constantly works to correct imbalances. Organic farmers do the same by selecting the most environmentally friendly solutions to the pest and disease problems which affect their crops:

· Alternate the types of crops grown in each field, rather than growing the same crop year after year (known as crop rotation)

· Plant cover crops such as clover to add nutrients to the soil and prevent weeds

· Release beneficial insects to prey on pests, helping to eliminate the need for chemical insecticides that can remain in the soil for years

· Add composted manure and plant wastes to help the soil retain moisture and nutrients

Q: Does organic food taste better?

A: We think so, and hundreds of gourmet chefs across the nation agree. In 1996, the National Restaurant Association (NRA) reported that organic items are offered by about 57 percent of the table service restaurants with per person checks of $25 or more and by 29 percent of restaurants in the $15-24.99 range. According to the chairman of NRA, W.W. “Biff” Naylor, “A dedication to organics is no longer an indulgence for many operators; it is a sound business move. As our customers start to believe organic products are good for their health, restaurateurs will find the benefits of organics may outweigh the costs.” It’s common sense — well balanced soils grow strong healthy plants which taste great!

Q: Is organic better, healthier?

A: Organic foods are not necessarily more nutritious; rather organic foods are spared the application of synthetic insecticides, herbicides, fungicides and fertilizers. Many EPA-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the EPA considers 60 percent of all herbicides, 90 percent of all fungicides, and 30 percent of all insecticides as potentially cancer-causing.

Q: Why do organic products cost more?

A: Prices for organic products reflect many of the same costs as conventional items in terms of growing, harvesting, transportation and storage. Organic products must meet stricter regulations governing all of these steps so the process is often more labor and management intensive, and farming tends to be on a smaller scale.

  • arrow-1041981 Organic Farmers don’t have the luxury of the economies of scale that a large conventional producer has. There is still limited supply
         of organic products, so the supply vs. demand equation is off balance.

  • arrow-1041981 Conventional crops are often subsidized by government programs, such as research, technical advice, and marketing orders.

  • arrow-1041981 Organic farmers have an added cost of compliance with organic certification standards.

  • arrow-1041981 There is mounting evidence that if all the indirect costs of conventional food production (cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers, etc.) were factored in to the price of food, organic foods would cost the same, or, more likely, be cheaper.

maximios February 14, 2025
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Into The Mouths of Babes Ensuring your little vegetarians get all the nutrients they need

Ensuring your little vegetarians get all the nutrients they need
By Elisa Bosley
— Delicious Living, September 2001

At age 7, Rachel made a decision: No more animals on her plate. “My main motivation was sympathy,” she recalls. “It disturbed me, the thought of eating another living thing.” Now a tall and vibrant 14-year-old, she’s been a vegetarian for most of her young life. And she’s got company: Citing environmental concerns, the ethical treatment of animals, parental influence or simply personal taste, a burgeoning number of youth are forgoing meat and thriving.

For years, studies have lauded the benefits of vegetarianism, including a reduced risk of heart disease, diabetes, obesity and cancer. But given children’s rapid metabolisms, it’s important to ensure that your plant-happy youngsters get the nutrition they need. Remember, if you have any concerns about your child’s diet, consult your health care provider.

Balanced meals form the basis of any healthy diet. “Variety is the key,” says Janet Zand, N.D., O.M.D., L.Ac., author of Smart Medicine for a Healthier Child (Avery, 1994). “It’s not enough to simply avoid meat.” Choose widely and wisely to maximize your child’s nutritional intake, and watch for these major nutrients:

Protein. Protein is essential for young, growing bodies. However, most nutritionists agree that Americans consume far too much protein, which can lead to excessive leaching of calcium through the urine. Also, animal protein is high in saturated fat and cholesterol well-known detriments to health. Extensive meatless options provide children ample protein for healthy development. “If children are lacto-ovo vegetarians [consuming dairy and eggs] and they like peanut butter and tofu, getting enough protein isn’t usually a problem,” says Mollie Katzen, mother of two and author of The New Moosewood Cookbook (Ten Speed Press, 2000). “If they’re vegan [excluding all animal products], they must have tofu, beans, nuts and nut butters in addition to whole grains.”

Iron. The cornerstone of healthy blood and tissues, iron is abundant in many plant foods, including beans, tofu, whole grains, dried fruits, fortified breads and cereals, cabbage, cauliflower, broccoli and spinach. Encourage vegetarian children to eat vitamin C-rich fruit, broccoli, green or red peppers and tomatoes as well, as this nutrient aids the absorption of plant-source iron.

Calcium. Gotta have milk? While dairy products contain calcium, they are by no means the sole source. For vegan children, calcium may be obtained through dark green leafy vegetables (broccoli, bok choy, mustard greens and kale); calcium-fortified tofu, orange juice and soy milk; almonds; many beans; and sesame seeds. Worried about your vegan daughter’s bones? A recent study (Pediatrics, July 2000, vol. 106, no. 1) indicates that regular exercise is far more important than calcium intake in building bone mineral density in adolescent girls.

Good Fats. Children need good fats for proper growth, particularly during adolescence. Replace bad-guy trans fats (hydrogenated or partially hydrogenated oils) with monounsaturated fats, found in olive oil, nuts and avocados. Ensure adequate essential fatty acid intake (omega-6s and omega-3s) by dressing veggies with flaxseed, walnut and hempseed oils.

Vitamin B12. “A big issue [for vegetarians] is vitamin B12,” says Zand, since this nutrient is not found in plants. Many cereals are now B12-fortified (check the label for cyanocobalamin), as are numerous nondairy beverages; Zand fills her family’s saltshaker with seaweed powder to help provide trace amounts of B12 and minerals. In general, a multivitamin/mineral is nutritional insurance for all children who, like adults, don’t always eat as they should. According to Michael Murray, N.D., author of Encyclopedia of Nutritional Supplements (Prima Publishing, 1996), vegetarian children should take extra vitamin B12 and zinc in addition to a multivitamin/mineral.

Pressure Points

As with any nonconformist behavior, vegetarian kids may experience teasing from peers, or even from family members. Arm your children with simple information about the vegetarian diet, and let them practice answering queries with you so they’re not caught off guard. Their resourcefulness may surprise you.

“People sometimes ask me, ‘If you were on a desert island and the only thing to eat was meat, what would you do?'” says Rachel. “I usually respond with, ‘Well, if there aren’t any plants, how did the meat get there?'”

“I would advise parents to tell their kids to just quietly state their preferences,” adds Katzen. “Most people are annoyed when others judge what they eat and brag about their own choices.” Sabrina Wilson, cofounder of the popular Web site, www.vegsource.com, agrees: “Gentle honesty goes a long way with most children, and with many adults, too.”

What if you’re a vegetarian parent but your child craves chicken nuggets? Don’t despair, says Sue Frederick, author of A Mother’s Guide to Raising Healthy Children Naturally (Keats, 1999). “As parents, we need to be educators more than enforcers,” she says. “If you help your child understand the value of good health, they’ll be much more likely to make good choices as they grow older. The idea is to raise your children with balance and love.”

Elisa Bosley is a freelance writer specializing in food, health and travel.

maximios December 6, 2024
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The Case for Animal Rights

The fate of animals is in our hands; God grant we are equal to the task.
by Tom Regan

I regard myself as an advocate of animal rights — as part of the animal rights movement. That movement, as I conceive it, is committed to a number of goals, including the total abolition of the use of animals in science; the total dissolution of commercial animal agriculture; and the total elimination of commercial and sport hunting and trapping.

There are, I know, those who profess to believe in animal rights but do not avow these goals. Factory farming, they say, is wrong — it violates animals’ rights — but traditional animal agriculture is all right. Toxicity tests of cosmetics on animals violates their rights, but important medical research — cancer research, for example — does not. The clubbing of seals is abhorrent, but not the harvesting of adult seals. I used to think I understood this reasoning. Not anymore. You don’t change unjust institutions by tidying them up.

What’s wrong — fundamentally wrong — with the way animals are treated isn’t the details that vary from case to case. It’s the whole system. The forlornness of the veal calf is pathetic, heart-wrenching; the pulsing pain of the chimp with electrodes planted deep in her brain is repulsive; the slow, torturous death of the raccoon caught in the leghold trap is agonizing. But what is wrong isn’t the pain, isn’t the suffering, isn’t the deprivation. These compound what’s wrong. Sometimes — often — they make it much, much worse. But they are not the fundamental wrong.

The fundamental wrong is the system that allows us to view animals as our resources, here for us — to be eaten, or surgically manipulated, or exploited for sport or money. Once we accept this view of animals — as our resources — the rest is as predictable as it is regrettable. Why worry about their loneliness, their pain, their death? Since animals exist for us, to benefit us in one way or another, what harms them really doesn’t matter — or matters only if it starts to bother us, makes us feel a trifle uneasy when we eat our veal escallop, for example. So, yes, let us get veal calves out of solitary confinement, give them more space, a little straw, a few companions. But let us keep our veal escallop.

But a little straw, more space and a few companions won’t eliminate — won’t even touch — the basic wrong that attaches to our viewing and treating animals as our resources. A veal calf killed to be eaten after living in close confinement is viewed and treated in this way: but so, too, is another who is raised (as they say) “more humanely.” To right the wrong of our treatment of farm animals requires more than making rearing methods “more humane”; it requires the total dissolution of commercial animal agriculture.

How we do this, whether we do it or, as in the case of animals in science, whether and how we abolish their use — these are to a large extent political questions. People must change their beliefs before they change their habits. Enough people, especially those elected to public office, must believe in change — must want it — before we will have laws that protect the rights of animals. This process of change is very complicated, very demanding, very exhausting, calling for the efforts of many hands in education, publicity, political organization and activity, down to the licking of envelopes and stamps. As a trained and practicing philosopher, the sort of contribution I can make is limited but, I like to think, important. The currency of philosophy is ideas — their meaning and rational foundation — not the nuts and bolts of the legislative process, say, or the mechanics of community organization. That’s what I have been exploring over the past ten years or so in my essays and talks and, most recently, in my books, The Case for Animal Rights and The Struggle for Animal Rights. I believe the major conclusions I reach in the books are true because they are supported by the weight of the best arguments. I believe the idea of animal rights has reason, not just emotion, on its side.

In the space I have at my disposal here I can only sketch, in the barest outline, some of the main features of my books. Their main themes — and we should not be surprised by this — involve asking and answering deep, fundamental moral questions about what morality is, how it should be understood and what is the best moral theory, all considered.

I hope we can convey something of the shape I think this theory takes. The attempt to do this will be (to use a word a friendly critic once used to describe my work) cerebral, perhaps too cerebral. But this is misleading. My feelings about how animals are sometimes treated run just as deep and just as strong as those of my more volatile compatriots. Philosophers do — to use current jargon — have a right side to their brains. If it’s the left side we contribute (or mainly should), that’s because what talents we have reside there.

How to proceed? We begin by asking how the moral status of animals has been understood by thinkers who deny that animals have rights. Then we test the mettle of their ideas by seeing how well they stand up under the heat of fair criticism. If we start our thinking in this way, we soon find that some people believe we have no duties directly to animals, that we owe nothing to them, that we can do nothing that wrongs them. Rather, we can do wrong acts that involve animals, and so we have duties regarding them, though none to them. Such views may be called indirect duty views. By way of illustration: suppose your neighbor kicks your dog. Then your neighbor has done something wrong. But not to your dog. The wrong that has been done is a wrong to you. After all, it is wrong to upset people, and your neighbor’s kicking your dog upsets you. So you are the one who is wronged, not your dog. Or again: by kicking your dog, your neighbor damages your property. And since it is wrong to damage another person’s property, your neighbor has done something wrong — to you, of course, not to your dog. Your neighbor no more wrongs your dog than your car would be wronged if the windshield were smashed. More generally, all of our duties regarding animals are indirect duties to one another — to humanity.

How could someone try to justify such a view? Someone might say that your dog doesn’t feel anything and so isn’t hurt by your neighbor’s kick, doesn’t care about the pain since none is felt, is as unaware of anything as is your car’s windshield. Someone might say this, but no rational person will, since, among other considerations, such a view will commit anyone who holds it to the position that no human being feels pain either — that human beings also don’t care about what happens to them. A second possibility is that though both humans and your dog are hurt when kicked, it is only human pain that matters. But, again, no rational person can believe this. Pain is pain wherever it occurs. If your neighbor’s causing you pain is wrong because of the pain that is caused, we cannot rationally ignore or dismiss the moral relevance of the pain that your dog feels.

Philosophers who hold indirect duty views — and some still do — have come to understand that they must avoid the two defects just noted: that is, both the view that animals don’t feel anything as well as the idea that only human pain can be morally relevant. Among such thinkers the sort of view now favored is one or other form of what is called contractarianism.

Here, very crudely, is the root idea: morality consists of a set of rules that individuals voluntarily agree to abide by, as we do when we sign a contract (hence the name contractarianism). Those who understand and accept the terms of the contract are covered directly; they have rights created and recognized by, and protected in, the contract. And these contractors can also have protection spelled out for others who, though they lack the ability to understand morality and so cannot sign the contract themselves, are loved or cherished by those who can. Thus young children, for example, are unable to sign contracts and lack rights. But they are protected by the contract nonetheless because of the sentimental interests of others, most notably their parents. So we have, then, duties involving these children, duties regarding them, but no duties to them. Our duties in their case are indirect duties to other human beings, usually their parents.

As for animals, since they cannot understand contracts, they obviously cannot sign; and since they cannot sign, they have no rights. Like children, however, some animals are the objects of the sentimental interest of others. You, for example, love your dog or cat. So those animals enough people care about (companion animals, whales, baby seals, the American bald eagle), though they lack rights themselves, will be protected because of the sentimental interests of people. I have, then, according to contractarianism, no duty directly to your dog or any other animal, not even the duty not to cause them pain or suffering; my duty not to hurt them is a duty I have to those people who care about what happens to them. As for other animals, where no or little sentimental interest is present — in the case of farm animals, for example, or laboratory rats — what duties we have grow weaker and weaker, perhaps to the vanishing point. The pain and death they endure, though real, are not wrong if no one cares about them.

When it comes to the moral status of animals’ contractarianism could be a hard view to refute if it were an adequate theoretical approach to the moral status of human beings. It is not adequate in this latter respect, however, which makes the question of its adequacy in the former case, regarding animals, utterly moot. For consider: morality, according to the (crude) contractarian position before us, consists of rules that people agree to abide by. What people? Well, enough to make a difference — enough, that is, collectively to have the power to enforce the rules that are drawn up in the contract. That is very well and good for the signatories but not so good for anyone who is not asked to sign. And there is nothing in contractarianism of the sort we are discussing that guarantees or requires that everyone will have a chance to participate equally in framing the rules of morality. The result is that this approach to ethics could sanction the most blatant forms of social, economic, moral and political injustice, ranging from a repressive caste system to systemic racial or sexual discrimination. Might, according to this theory, does make right. Let those who are the victims of injustice suffer as they will. It matters not so long as no one else — no contractor, or too few of them — cares about it. Such a theory takes one’s moral breath away … as if, for example, there would be nothing wrong with apartheid in South Africa if few white South Africans were upset by it. A theory with so little to recommend it at the level of the ethics of our treatment of humans cannot have anything more to recommend it when it comes to the ethics of how we treat our fellow animals.

The version of contractarianism just examined is, as I have noted, a crude variety, and in fairness to those of a contractarian persuasion it must be noted that much more refined, subtle and ingenious varieties are possible. For example, John Rawls, in his A Theory of Justice, sets forth a version of contractarianism that forces contractors to ignore the accidental features of being a human being — for example, whether one is white or black, male or female, a genius or modest intellect. Only by ignoring such features, Rawls believes, can we ensure that the principles of justice that contracts would agree upon are not based on bias or prejudice. Despite the improvement a view such as Rawls’ represents over the cruder forms of contractarianism, it remains deficient: it systematically denies that we have direct duties to those human beings who do not have a sense of justice — young children, for instance, and many mentally retarded humans.

And yet it seems reasonably certain that, were we to torture a young child or a retarded elder, we would be doing something that wronged him or her, not something that would be wrong if (and only if) other humans with a sense of justice were upset. And since this is true in the case of these humans we cannot rationally deny the same in the case of animals.

Indirect duty views, then, including the best among them, fail to command our rational assent. Whatever ethical theory we should accept rationally, therefore, it must at least recognize that we have duties directly to animals, just as we have some duties directly to each other. The next two theories I’ll sketch attempt to meet this requirement.

The first I call the cruelty-kindness view. Simply stated, this says that we have a direct duty to be kind to animals and a direct duty not to be cruel to them. Despite the familiar, reassuring ring of these ideas, I do not believe that this view offers an adequate theory. To make this clearer, consider kindness. A kind person acts from a certain kind of motive — compassion or concern, for example. And that is a virtue. But there is no guarantee that a kind act is a right act. If I am a generous racist, for example, I will be inclined to act kindly toward members of my own race, favoring their interests above those of others. My kindness would be real and, so far as it goes, good. But I trust it is too obvious to require argument that my kind acts may not be above moral reproach — may, in fact, be positively wrong because they’re rooted in injustice. So kindness, notwithstanding its status as a virtue to be encouraged, simply will not carry the weight of a theory of right action.

Cruelty fares no better. People or their acts are cruel if they display either a lack of sympathy for — or, worse the presence of enjoyment in another’s suffering. Cruelty in all its guises is a bad thing, a tragic human failing. But just as a person’s being motivated by kindness does not guarantee that he or she does what is right, so the absence of cruelty does not ensure that he or she avoids doing what is wrong. Many people who perform abortions, for example, are not cruel, sadistic people. But that fact alone does not settle the terribly difficult question of the morality of abortion. The case is no different when we examine the ethics of our treatment of animals. So, yes, let us be for kindness and against cruelty. But let us not suppose that being for the one and against the other answers questions about moral right and wrong.

Some people think that the theory we are looking for is utilitarianism. A utilitarian accepts two moral principles. The first is that of equality: everyone’s interests count, and similar interests must be counted as having similar weight or importance. White or black, American or Iranian, human or animal — everyone’s pain or frustration matter, and matter just as much as the equivalent pain or frustration of anyone else. The second principle a utilitarian accepts is that of utility: do the act that will bring about the best balance between satisfaction and frustration for all affected by the outcome.

As a utilitarian, then, here is how I am to approach the task of deciding what I morally ought to do: I must ask who will be affected if I choose to do one thing rather than another, how much each individual will be affected, and where the best results are most likely to lie — which option is most likely to bring about the best results, the best balance between satisfaction and frustration. That option, whatever it may be, is the one I ought to choose. That is where my moral duty lies.

The great appeal of utilitarianism rests with its uncompromising egalitarianism: everyone’s interests count as much as the like interests of everyone else. The kind of odious discrimination that some forms of contractarianism can justify seems disallowed in principle by utilitarianism, as is speciesism, systematic discrimination based on species membership.

The equality we find in utilitarianism, however, is not the sort an advocate of animal or human rights should have in mind. Utilitarianism has no room for the equal moral rights of different individuals because it has no room for their equal inherent value or worth. What has value for the utilitarian is the satisfaction of an individual’s interests, not the individual whose interests they are. A universe in which you satisfy your desire for water, food and warmth is, other things being equal, better than a universe in which these desires are frustrated. But neither your nor the animal have any value in your own right. Only your feelings do.

Here is an analogy to help make the philosophical point clearer: a cup contains different liquids, sometimes sweet, sometimes bitter, sometimes a mix of the two. What has value are the liquids: the sweeter the better, the bitterer the worse. The cup, the container, has no value. It is what goes into it, not what they go into, that has value. For the utilitarian, you and I are like the cup: we have no value as individuals and thus no equal value. What has value is what goes into us, what we serve as receptacles for: our feelings of satisfaction have positive value, our feelings of frustration negative value.

Serious problems arise for utilitarianism when we remind ourselves that it enjoins us to bring about the best consequences. What does this mean? It doesn’t mean the best consequences for me alone, or for my family or friends, or any other person taken individually. No, what we must do is, roughly, as follows: we must add up (somehow!) the separate satisfactions and frustrations of everyone likely to be affected by our choice, the satisfactions in one column, the frustrations in the other. We must total each column for each of the options before us. That is what it means to say the theory is aggregative. And then we must choose that option which is most likely to bring about the best balance of totaled satisfactions over totaled frustrations. Whatever act would lead to this outcome is the one we ought morally to perform — it is where our moral duty lies. And that act clearly might not be the same one that would bring about the best for each individual.

That utilitarianism is an aggregative theory is the key objection to this theory. My Aunt Bea is old, inactive, a cranky, sour person, though not physically ill. She prefers to go on living. She is also rather rich. I could make a fortune if I could get my hands on her money, money she intends to give me in any event, after she dies, but which she refuses to give me now. In order to avoid a huge tax bite, I plan to donate a handsome sum of my profits to a local children’s hospital. Many, many children will benefit from my generosity, and much joy will be brought to their parents, relatives and friends. If I don’t get the money rather soon, all these ambitions will come to naught. The once-in-a-lifetime opportunity to make a real killing will be gone. Why, then, not kill my Aunt Bea?

Oh, of course I might get caught. But I’m no fool and, besides, her doctor can be counted on to cooperate (he has an eye for the same investment and I happen to know a good deal about his shady past). The deed can be done … professionally, shall we say. There is very little chance of getting caught. And as for my conscience being guilt-ridden, I am a resourceful sort of fellow and will take more than sufficient comfort in contemplating the joys and health I have brought to so many others.

Suppose Aunt Bea is killed and the rest of the story comes out as told? Would I have done anything wrong? Anything immoral? One would have thought that I had. Not according to utilitarianism. Since what I have done has brought about the best balance between totaled satisfaction and frustration for all those affected by the outcome, my action is not wrong. Indeed, in killing Aunt Bea, the physician and I did what duty required.

This same kind of argument can be repeated in all sorts of cases, illustrating, time after time, how the utilitarian’s position leads to results that impartial people find morally callous. It is wrong to kill my Aunt Bea in the name of bringing about the best results for others. A good end does not justify an evil means. Any adequate moral theory will have to explain why this is so. Utilitarianism fails in this respect and so cannot be the theory we seek.

What to do? Where to begin anew? The place to begin, I think, is with the utilitarian’s view of the value of the individual — or, rather, lack of value. In its place, suppose we consider that you and I, for example, do have value as individuals — what we’ll call inherent value. To say we have such value is to say that we are something more than, something different from, mere receptacles. Moreover, to ensure that we do not pave the way for such injustices as slavery or sexual discrimination, we must believe that all who have inherent value have it equally, regardless of their gender, race, religion, birthplace and so on. Similarly to be discarded as irrelevant are one’s talents or skills, intelligence and wealth, personality or pathology, whether one is loved and admired or despised and loathed. The genius and the retarded child, the prince and the pauper, the brain surgeon and the fruit vendor, Mother Teresa and the most unscrupulous used-car salesman — all have inherent value, all possess it equally, and all have an equal right to be treated with respect, to be treated in ways that do not reduce them to the status of things, as if they existed as resources for others. My value as an individual is independent of my usefulness to you. Yours is not dependent on your usefulness to me. For either of us to treat the other in ways that fail to show respect for the other’s independent value is to act immorally, to violate the individual’s rights.

Some of the rational virtues of this view — what I call the rights view — should be evident. Unlike (crude) contractarianism, for example, the rights view in principle denies the moral tolerance of any and all forms of racial, sexual or social discrimination; and unlike utilitarianism, this view in principle denies that we can justify good results by using evil means that violate an individual’s rights — denies, for example, that it could be moral to kill my Aunt Bea to harvest beneficial consequences for others. That would be to sanction the disrespectful treatment of the individual in the name of the social good, something the rights view will not — categorically will not — ever allow.

The rights view, I believe, is rationally the most satisfactory moral theory. It surpasses all other theories in the degree to which it illuminates and explains the foundations of our duties to one another — the domain of human morality. On this score it has the best reasons, the best arguments, on its side. Of course, if it were possible to show that only human beings are included within its scope, then a person like myself, who believes in animal rights, would be obliged to look elsewhere.

But attempts to limit its scope to humans only can be shown to be rationally defective. Animals, it is true, lack many of the abilities humans possess. They can’t read, do higher mathematics, build a bookcase or make baba ghanoush. Neither can many human beings, however, and yet we don’t (and shouldn’t) say that they (these humans) therefore have less inherent value, less of a right to be treated with respect, than do others. It is the similarities between those human beings who most clearly, most non-controversially have such value (the people reading this, for example), not our differences, that matter most. And the really crucial, the basic similarity is simply this: we are each of us the experiencing subject of a life, a conscious creature having an individual welfare that has importance to us whatever our usefulness to others.

We want and prefer things, believe and feel things, recall and expect things. And all these dimensions of our life, including our pleasure and pain, our enjoyment and suffering, our satisfaction and frustration, our continued existence or our untimely death — all make a difference to the quality of our life as lived, as experienced, by us as individuals. As the same is true of those animals that concern us (the ones who are eaten and trapped, for example), they too must be viewed as the experiencing subjects of a life, with inherent value of their own.

Some there are who resist the idea that animals have inherent value. “Only humans have such value,” they profess. How might this narrow view be defended? Shall we say that only humans have the requisite intelligence, or autonomy, or reason? But there are many, many humans who fail to meet these standards and yet are reasonably viewed as having value above and beyond their usefulness to others. Shall we claim that only humans belong to the right species, the species Homo sapiens? But this is blatant speciesism. Will it be said, then, that all — and only — humans have immortal souls? Then our opponents have their work cut out for them. I am myself not ill-disposed to the proposition that there are immortal souls. Personally, I profoundly hope I have one. But I would not want to rest my position on a controversial ethical issue on the even more controversial question about who or what has an immortal soul. That is to dig one’s hole deeper, not to climb out. Rationally, it is better to resolve moral issues without making more controversial assumptions than are needed. The question of who has inherent value is such a question, one that is resolved more rationally without the introduction of the idea of immortal souls than by its use.

Well, perhaps some will say that animals have some inherent value, only less than we have. Once again, however, attempts to defend this view can be shown to lack rational justification. What could be the basis of our having more inherent value than animals? Their lack of reason, or autonomy, or intellect? Only if we are willing to make the same judgement in the case of humans who are similarly deficient. But it is not true that such humans — the retarded child, for example, or the mentally deranged — have less inherent value than you or I. Neither, then, can we rationally sustain the view that animals like them in being the experiencing subjects of a life have less inherent value. All who have inherent value have it equally, whether they be human animals or not.

Inherent value, then, belongs equally to those who are the experiencing subjects of a life. Whether it belongs to others — to rocks and rivers, trees and glaciers, for example — we do not know. But we do not need to know, for example, how many people are eligible to vote in the next presidential election before we can know whether I am. Similarly, we do not need to know how many individuals have inherent value before we can know that some do. When it comes to the case for animal rights, then, what we need to know is whether the animals that, in our culture, are routinely eaten, hunted and used in our laboratories, for example, are like us in being subjects of a life. And we do know this. We do know that many — literally, billions — of these animals are the subjects of a life in the sense explained and so have inherent value if we do. And since, in order to arrive at the best theory of our duties to one another, we must recognize our equal inherent value as individuals, reason — not sentiment, not emotion — reason compels us to recognize the equal inherent value of these animals and, with this, their equal right to be treated with respect.

That, very roughly, is the shape and feel of the case for animal rights. Most of the details of the supporting argument are missing. They are to be found in the book to which I alluded earlier. I must, in closing, limit myself to four final points.

The first is how the theory that underlies the case for animal rights shows that the animal rights movement is a part of, not antagonistic to, the human rights movement. The theory that rationally grounds the rights of animals also grounds the rights of humans.

Secondly, having set out the broad outlines of the rights view, I can now say why its implications for farming and science, among other fields, are both clear and uncompromising. In the case of the use of animals in science, the rights view is categorically abolitionist. Lab animals are not our tasters; we are not their kings. Because these animals are treated routinely, systematically as if their value were reducible to their usefulness to others, they are routinely, systematically treated with a lack of respect, and thus are their rights routinely, systematically violated. This is just as true when they are used in trivial, duplicative, unnecessary or unwise research as it is when they are used in studies that hold out real promise for human beings.

We can’t justify harming or killing a human being (my Aunt Bea, for example) just for these sorts of reasons. Neither can we do so even in the case of so “lowly” a creature as a laboratory rat. It is not just refinement or reduction that is called for, not just larger, cleaner cages, not just more generous use of anesthetic or the elimination of multiple surgery, not just tidying up the system. It is complete replacement. The best we can do when it comes to using animals in science is — not to use them. That is where our duty lies, according to the rights view.

As for commercial animal agriculture, the rights view takes a similar abolitionist position. The fundamental moral wrong here is not that animals are kept in stressful close confinement or in isolation, or that their pain and suffering, their needs and preferences are ignored or discounted. All these are wrong, of course, but they are not the fundamental wrong. They are symptoms and effects of the deeper, systematic wrong that allows these animals to be viewed and treated as lacking independent value, as resources for us — as, indeed, a renewable resource. Giving farm animals more space, more natural environments, more companions does not right the fundamental wrong in their case. Nothing less than the total dissolution of commercial animal agriculture will do this, just as, for similar reasons I won’t develop at length here, morality requires nothing less than the total elimination of hunting and trapping for commercial and sporting ends. The rights view’s implications, then, as I have said, are clear and uncompromising.

My last two points are about philosophy, my profession. It is, most obviously, no substitute for political action. The words I have written here and in other places by themselves don’t change a thing. It is what we do with the thoughts that the words express — our acts, our deeds — that changes things. All that philosophy can do, and all I have attempted, is to offer a vision of what our needs should aim at. And the why. But not the how.

Finally, I am reminded of my thoughtful critic, the one who chastised me for being too cerebral. I am also reminded, however, of the image another friend once set before me — the image of the ballerina as expressive of disciplined passion. Long hours of sweat and toil, of loneliness and practice, of doubt and fatigue: those are the disciplines of her craft. But the passion is there, too, the fierce drive to excel, to speak through her body, to do it right, to pierce our minds. That is the image of philosophy I would leave with you, not “too cerebral” but disciplined passion. Of the discipline enough has been seen. As for the passion: there are times, and these not infrequent, when tears come to my eyes when I see, or read, or hear of the wretched plight of animals in the hands of humans. Their pain, their suffering, their loneliness, their innocence, their death. Anger. Rage. Pity. Sorrow. Disgust. The whole creation groans under the weight of the evil we humans visit upon these mute, powerless creatures. It is our hearts, not just our heads, that call for an end to it all, that demand of us that we overcome, for them, the habits and forces behind their systematic oppression. All great movements, it is written, go through three stages: ridicule, discussion, adoption. It is the realization of this third stage, adoption, that requires both our passion and our discipline, our hearts and our heads. The fate of animals is in our hands. God grant we are equal to the task.

Tom Regan is professor of philosophy at North Carolina State University. Among his more than twenty books are The Case for Animal Rights, The Struggle for Animal Rights, In Defense of Animal Rights, and Defending Animal Rights. He is co-founder, with his wife, Nancy, of the

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Vegan

GETTING FIRED UP ABOUT UNFIRED FARE

WHY SOME VEGETARIANS ARE EATING MORE RAW FOODS
Vegetarian Voice, 1998, No. 1 — North American Vegetarian Society

Your being healthy is important for Jiv Daya, because most modern medicines and treatments are developed and/or produced using animals. Nutritious food helps you keep a doctor away.

INTRODUCTION

Michael Klaper, MD

Nutrition Task Force of the American Medical Students Association American Academy of Nutrition Founding Director, Institute of Nutrition Education and Research

Sing the glories of food-as-grown! It is exciting to see the increasing awareness by the public, the medical and nutrition professions, and the vegetarian communities that whole fruits and vegetables — as fresh out of the garden as possible — are absolutely essential for good health.

Nutrients such as Vitamin C, many of the B complex vitamins, minerals, fiber, water and other essential molecules are needed for vital reactions all over the body, from blood formation and muscle contraction to nerve conduction and wound repair. Calorie for calorie, raw plant foods contain more of these substances than any other food.

All forms of cooking degrade vital nutrients in varying degrees. It is true that light steaming destroys only minimal amounts of nutrients, but for most people, “cooked,” means a whole lot more than light steaming. Just flip through the pages of practically every cook-book on the market (including the vegetarian ones) or peek into the kitchen of any restaurant, and you will usually see veggies being fried, stewed, baked, simmered, grilled, roasted, or boiled.

Fiber, too, is degraded by heat — even light steaming. This may actually be beneficial for some people (more on that later), but first let’s consider the vast majority of our population. Once it’s fiber is broken down, food becomes easier to eat. To illustrate this, imagine two equal heads of broccoli, one cooked and one raw. Consider the amount of time that each of them would take to eat. The cooked bunch could be reduced to a bowlful and eaten in a few fork-fulls (i.e. you are particularly hungry!), and if you eat it too fast, then you might even opt for more, before your stomach has a chance to say, “I’m full!” On the flip side, if you envision your self spending at least half an hour crunching away on the raw bunch, then you have likely discovered one of the advantages of raw food: It’s possible to eat large quantities of highly nutritious food without consuming excess calories, and this is great news for anyone familiar with the consequences of overeating.

More people than you may realize actually do eat whole plant foods in their simple form without spicing, dicing or cooking. Many of these people consistently report that once fresh, raw plant foods are regularly consumed au natural, their original unadulterated flavor becomes absolutely unsurpassable.

However, for those who covet creative dishes made with a variety of flavors, there is a cornucopia of ways to prepare whole foods — without using heat. Starchy vegetables can be made palatable when finely shredded, and then enjoyed in salads and lettuce wraps, served with tasty dressings or sauces. When soaked in water for several days, barley, wheat and other grains become soft enough to chew, and then they can be added to salads, pureed into pates, seasoned and pressed into “cheeses,” and used in many other creative and tasty ways. Also, if you rinse and drain grains regularly for several days, they will sprout — which greatly increases their digestibility. Sprouted grains can be made into “raw” sun-dried breads, pie crusts, and a myriad of other delectable dishes.

When discovering the number of cookbooks that contain predominantly raw food recipes, one might ask, “Are there people out there who only eat raw foods?” Yes, there are a few, but most people tend not to go the “100 percent raw” route. This is because it is difficult to get sufficient calories on an all-raw diet without heavily relying on nuts (high in fat) or fruit (high in sugar).

So, how do these “mostly raw” people get sufficient calories? They eat some grains, yams, and other fibrous, high calorie foods — cooked. Remember the broccoli story? Once food is cooked, it’s easier to eat a lot more of it. In other words, it’s a great way to increase calorie consumption. This is very significant for people who are underweight, for children on vegan diets who need more calories, and for senior citizens with poor appetites. Conservatively cooked starches are a highly nutritious, low-fat, low-sugar calorie alternative to nuts and sweet fruits.

We do, of course, need fat in our diet to create cell membranes, hormones, skin oils and other vital substances, and raw nuts and seeds are an excellent source of essential fats for any diet. Flax seeds, hemp seeds, pumpkin seeds and walnuts are especially nutritious with their bounty of omega-3 fatty acids (the human body can not make this substance which is required for hormone balance and cell membrane formation). Raw nuts and seeds are beneficial in other ways too; for example, a handful of raw, green, organic pumpkin seeds contains plentiful zinc, and almonds are an especially rich source of calcium. Fortunately, however, with the addition of some steamed rice, sweet potatoes, or other calorie-dense foods, people who need additional energy sources calories don’t have to depend solely on nuts and seeds.

I know people who are sustaining themselves on predominantly raw foods — and they seem healthy and extremely energetic. They report clearer thought patterns and greater productivity in their daily lives. I respect and honor them for their commitment to their health, as well as their ability to manifest a nearly all-raw cuisine in their diet. In my own experience, there is no question that the more raw food I eat, the lighter and more energetic I fell.

But in the world of “real eating,” what’s best? Fortunately, you don’t have to completely change your dietary habits or “go raw” to reap the advantages of raw foods. It’s easy to include large portions of fresh, raw foods at every meal; you don’t even need a special cookbook. Sliced fruit can be added to hot or cold cereal in the morning, and a large mixed salad or raw vegetable cup, can accompany lunch or dinner. Dried fruit and nut mix, just-juiced vegetables, or a crunchy apple with almond butter make great snacks — and smoothies or fresh fruit topped with sorbet can satisfy sweet cravings at desert time. So, there really are plenty of opportunities to eat more fresh, raw foods during the day — it’s just a matter of cultivating our appreciation for the taste of whole, unadulterated, unfired foods — just as nature made them. Of course everyone has different schedules and preferences and we all have to listen to our body and our common sense when deciding how much raw food to eat.

Perhaps the best advice about raw foods (and cooked foods, for that matter) is to Chew! Chew! Thorough chewing is absolutely essential to breaking down the fibers of raw foods to allow complete mixing with digestive enzymes. If raw foods are going to constitute a large proportion of your daily diet, then be prepared to become a masterful masticator.

“Chewing your food to a cream” has benefits beyond increasing the absorption of nutrients. It also drives out the air that permeates all whole foods. This is important because the most common cause of bothersome flatulence and intestinal gas is swallowed air — the gaseous molecules that are inevitably trapped between the grains of rice, within the folds of lettuce, amid the broccoli florets, etc. The more we chew, the quieter our tummies. When eating fresh, uncooked foods, don’t be in a hurry. On the contrary — linger, chew, and enjoy.

Recent scientific studies have verified the beneficial effects from the nutrients in raw foods, and I predict that soon there will be research confirming that eating raw foods causes increased energy and better concentration. (Forget about that post-lunch urge to nap!) In the meantime, let the good times and raw fruits and veggies roll. Crunch ’em, munch ’em, get ’em in any way you can — every cell in your being will benefit. And do all in your power to assure that the fruits and vegetables you eat are grown as organically — actually, “veganically” — as possible. The fewer chemicals, slaughterhouse products, sewage sludge, and other toxic “fertilizers” used for the production of our produce, the better for all of us, for the animals, and for Mother Earth.

THE HYGIENIST PERSPECTIVE


James Michael Lennon
Director, American Natural Hygiene Society

For the past 160 years, the American Natural Hygiene Society (ANHS) has been the leading advocate of diets that include large amounts of raw foods. However, the ANHS does not recommend a totally raw food diet because people typically fare poorly over long periods of time on such diets, totally raw food diets are hard to implement from a practical standpoint, and there is no credible evidence showing that a whole-food, plant-based diet that is entirely uncooked is more healthful than one that includes conservatively-cooked vegetables and starches.

This may come as a surprise to many people who thought that the Natural Hygiene diet has always been an all-raw diet. But the various doctors who championed Natural Hygiene in the 19th century actually advocated a wide range of diets, and one or two of them were not even vegetarian.

A common argument in favor of an all-raw diet is that “no other species on the planet cooks its food.” Without question, raw fruits and vegetables are nutritional powerhouses. But an attempt to live exclusively on raw foods can present some challenges, such as having to “graze” (constantly eat all day long) in order to get sufficient calories. This may be fine for cows in pasture, but humans are usually busy with other activities, like working and going to the theater. Hence an underlying problem with all-raw diets — in the attempt to “stock up on” concentrated calories, people may consume large quantities of fruit and/or nuts, thereby creating a high sugar and/or high fat diet.

Noting that all people are different and that diets should be designed to meet individual needs, current general ANHS dietary recommendations are to eat a whole-food plant-based diet that consists primarily (by volume) of fresh fruits and vegetables; plus steamed vegetables, hard squashes; and the variable addition of (raw, unsalted ) nuts, whole grains, and legumes.

THERE’S MORE TO LIFE THAN SALADS!


Cherie Soria
Internationally known cook, foods instructor, lecturer, food columnist

When I first became a vegetarian, everyone asked, “Where do you get your protein?” Later on, when I went vegan, people wanted to know, “How do you get you calacium?” Now, if I say I eat raw foods, everyone says, “Don’t you get tired of salads?”

I love salads; salads with tender young greens and salads with no greens at all; salads with raw sweet corn and salads with crisp shredded Jerusalem artichokes; sprouted legume salads and sprouted grain salads. I love fruit salads and salads of tomatoes, olives, and fresh herbs. But if salads were all there was to a raw food diet, it might indeed become boring.

Fortunately, nature’s diet — one consisting primarily of uncooked foods — is varied, innovative and delicious, as well as healthful and rejuvenating. A natural, raw food diet offers easy-to-make nut and seed cheeses, which can be used for everything from sweetened cream cheese frosting and creamed soups to savory dips, spreads and sauces. Even pasta and lasagna can be enjoyed raw using finely julienned zucchini or thinly sliced eggplant in place of processed noodles. Sprouted grain pilafs, date-walnut scones and sprouted grain crackers are a few examples of the unlimited variety of grain dishes which can be made simply, without cooking. Even ethnic foods, like humus, falafels and burritos can be prepared “in the raw.”

Of course, preparing these gourmet delights requires a change in thinking and a large dose of creativity. On the other hand, most of these delectable creations are as easy or easier to make than their cooked counterparts — and there won’t be any dirty pots and pans to clean! In fact, if you don’t like cooking, expanding your raw foods repertoire may be the way to go. If you love to spend time in the kitchen and create new, delicious treats for friends and family, then you will definitely enjoy this new cuisine. And, if you want to experience better health and increased vitality, you’ll appreciate the rejuvenating benefits of raw living foods.

PROFILE OF A DIETARY CHANGE

Elysa Markowitz

Lecturer and health educator, and author of several books

Seven years ago, if you asked me what I though raw foods were, I would have said salad. In fact, for most people, raw does only mean salad, or perhaps sushi. Since then I have learned so much about how to prepare uncooked food. One gem of wisdom I discovered early on is don’t eliminate, substitute. So, rather than feeling deprived by taking out the foods that I loved, I began a journey translating my Beverly Hills gourmet Jewish culinary background into that of a gourmet Jewish culinary background into that of a gourmet living foods cuisine.

It’s been a rewarding journey. Texture has translated into grating, blending and juicing, and many other nuances of changing the presentation of food. For example, making a nut fluffy by blending pecans with dates and putting it in the dehydrator creates pecan mousse. I enjoy this dish as a warmed breakfast pudding on chilly mornings, and as a desert in the summer months. Also, I can take that same nut — a pecan — and make a creamy pate by blending more vegetables into the “batter,” or a crunchy patty, by adding finely minced vegetables.

In the morning, using my blender, juicer and sprouting jars, a whole new world of breakfast foods has replaced my former diet. Now, my choices include a wide array of fresh fruits blended to perfection with sprouted nuts and flax, sesame, sunflower, or pumpkin seeds. And my desire for grains is satisfied with sprouted, blended (smooth or crunchy) kamut, wheat, oats, barley, millet, or quinoa.

Even though my diet sometimes reaches over 95 percent raw, I still lead a life that allows me to eat out with non-raw friends without putting them on the defensive about their eating habits. When I was starting to eat raw, one of my friends who also ate raw was adamant that eating cooked foods meant going straight to hell — what a delightful thought. He would lecture others about what they were eating, and it really put people off. In contrast, I believe that enjoying the differences among people is an important challenge in life, and that loving ourselves, learning to listen, and transitioning ourselves from a possibly unhealthy diet to one that better agrees with us, is more important than the foods that enter our bodies. Eating a meal with someone who makes food choices completely unlike mine is fine with me. As the saying goes, “it’s not what goes into your mouth that defiles you, but what comes out of it.”

When I eat at restaurants, I enjoy a wide variety of both cooked and raw foods. I prefer vegan cuisine, and most restaurants will at least make a salad and pasta primavera with pesto and very lightly steamed vegetables. At Mexican restaurants, I usually order a tostada with mainly raw ingredients — salsa, guacamole and romaine lettuce — and then a bit of cooked beans or rice on the bottom.

Joy is simplicity, and eating can simply be fun when it’s uncomplicated. So whether or not all raw is the issue, more raw can be included with ease and delight — and the fuss and bother of cooking can be eliminated when you want to enjoy it as nature’s gift to us all.

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