Vegetables and other high-nutrient foods are the cornerstones of Eat for Health, but this is not a book about beoming a strict vegetarian.  Instead, this eating-style is easily described with a word I coined:  NUTRITARIAN A PERSON WHO HAS A PREFERENCE FOR FOODS AND/OR AN EATING-STYLE HIGH IN MICRONUTRIENTS

His point, in part, is that you can be a vegan or a vegetarian and still not be eating healthfully.  For example, some vegetarians continue to consume milk, cheese, and fish--all of which, like meat, can pose health-risks.  While vegans side-step that risk by abstaining from all animal products, they may still eat far too many low-quality, processed food products, setting themselves up for various nutrient deficiencies.  Dr. Furhman points out that just as being a vegetarian or a vegan does not guarantee that you will be eating healthfully, likewise, you can continue to use meat in limited quantities and still eat healthfully!  The key seems to be making beans and greens the cornerstone of our diet, while avoiding the empty calories of highly processed grains, extracted oils, and concentrated sweeteners (focusing instead on their more nutrient dense counterparts like whole grains, nuts & seeds, and fresh fruit).  Once we grasp this clearly, we will tend to consume less meat and to choose meats that are lower in saturated fats.

To learn more, visit Dr. Fuhrman's website and read his article on Vegetarian or Vegan Diets and the one on Nutrient Density.  And do stay tuned to WayneFerguson.Com as I continue to expand this collection of Nutritional Health Resources.