What Does it Mean to be a Vegetarian?

What Does it Mean to be a Vegetarian?

There are many different variations when it comes to defining the word vegetarian. Perhaps the most comprehensive definition includes a person who does not eat any meat, fish, poultry, game, shellfish, crustacean, or slaughter by-products such as gelatin and animal fats. When it comes to dairy products and eggs, the choice to consume them generally varies from person to person. The Vegetarian Society classifies a few of the most common “types” of vegetarian:

Demi-vegetarian: May eat little or no meat, but might consume fish on a regular basis.
Fruitarian: They stick to a vegan diet but rarely eat processed or cooked foods. Their diet consists mainly of raw fruit, grains and nuts. Fruitarians believe that only plants that are not killed when harvested should be eaten.
Lacto-ovo-vegetarian: Sometimes called broad vegetarians, lacto-ovo-vegetarians eat both dairy products and eggs (preferably free-range). This is the most common type of vegetarian diet.
Lacto-vegetarian: These vegetarians may eat dairy products but do not consume any eggs.
Macrobiotic: This is a diet that is followed for spiritual and philosophical reasons. Macrobiotics aim to maintain a balance between foods seen as ying (positive) and yang (negative). Although not all levels are vegetarian, each level gradually eliminates animal products. The top levels eliminate fruit and vegetables, with the ultimate level consuming a diet of brown rice.
Pescatarian: Consumes no meat but eats fish.
Vegan: Sometimes referred to as strict vegetarians, vegans do not consume any animal products – including dairy products and eggs. Some vegans also refrain from using animal products such as silk, leather, wool, etc.

What do Vegetarians Eat?

According to the Vegetarian Society, there are six main food groups for vegetarians:

Cereals/grains: Includes wheat (in breads and pastas), oats, maize, barley, rye, rice, etc. Potatoes can also be used as a cereal alternative.
Diary products/soy products: Some vegetarians consume dairy products and others consume soy products such as tofu, tempeh, soy protein, etc.
Fruits and vegetables: Any variety.
Legumes: Includes kidney beans, baked beans, chick peas, lentils, etc.
Nuts & seeds: Includes almonds, walnuts, hazelnuts, sesame seeds, sunflower seeds, etc.
Vegetable oils and fats: Includes margarine or butter.

Vegetarians may have a difficult time deciphering food labels for animal products. Aside from obvious animal products, there are many foods that contain ingredients derived from the slaughtering of animals. For example, gelatin is made from boiled animal ligaments, tendons, bones and other parts. While it might be easy for vegetarians to avoid pure gelatin, it may prove to be more of a task to avoid common foods that contain small amounts of gelatin (such as ice cream, confectionery and many other dairy products).

If animal fats are listed on the label, it often refers to carcass fats, not milk fat. These fats are commonly found in biscuits, cakes and margarines. Moreover, certain food additives may be derived from animal sources as well. Here is a list of a few more products that may contain animal products:

Bread: A lot of large bakers use vegetable-based emulsifiers, but some local bakers may not. Tins are often greased with animal fat.
Capsules: These are often made from gelatin.
Cheese: Cheese is often made with rennet extracted from the stomach lining of slaughtered calves. You can find vegetarian options that are made with rennet from a microbial source.
Chewing gum: Often contains glycerin (produced from animal fats), however Wrigley’s uses vegetable glycerin.
Fast food: Be careful of bean or veggie burgers being cooked in the same area as chicken/beef/fish products.
Soft drinks: Some canned orange drinks use gelatin as a carrier for added Beta Carotene (although this doesn’t appear on the label).
Sweets: Look out for gelatin and cochineal (made from crushed insects) in boiled sweets and mints.
Yogurt: Some low-fat yogurts contain gelatin.

Sources: Vegetarian Society; Brown University