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Indian diet. Even if vegetarian diet is not supplemented with additional so-called “visible fat", it is only marginally below the desired recommended levels of dietary fat. In fact, lesser the fat in take, better it is for the user.
Slightly disadvantageous element of proteins in a vegetarian diet is amply compensated on the fat front. Vegetarian fat has no cholesterol - the culprit of many serious diseases, and is richer in essential unsaturated fatty acids. Cholesterol is found only in foods of animal origin including milk and milk products where it occurs dissolved in fat. Hardly any vegetarian food item has appreciable amount of cholesterol.
Carbohydrates: Carbohydrates (collective term for sugars, cellulose and starch) is the third main and the bulkiest component of the vegetarian food as much as it constitutes 50% -60% of the total food eaten and supplies much of the energy needed by the body in terms of calories. Eating sufficient fiber prevents constipation and helps reduce the risk of cancer of the bowel. Fiber also makes us chew food longer and is filling, making meals more satisfying and thus preventing from overeating.
Nutritional value of vegetarian foods can be easily improved manifold. Seed sprouting is one such technique. Seeds, grain and even nuts can be sprouted. Sprouted seeds known as “sprout” are easy to digest, loaded with vitamins and hence invigorating. They provide wholesome, easily assimilable, and highly nutritious food. Personal Experience
As a professional diplomat in a career spanning four decades and with assignments covering all continents, I never felt odd man out as a vegetarian. As Ambassador of India to Mexico, once the Mayor of Acapulco hosted a dinner-reception in my honour on the occasion of Indian Embassy organizing an Indian cultural evening in that city. To my delight, the Mayor's wife
Ahimsa: The Ultimate Winner
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