- Paperback: 480 pages
- Publisher: Collins (July 16 2013)
- Language: English
- ISBN-10: 1443427659
- ISBN-13: 978-1443427654
- Product Dimensions: 15.2 x 2.5 x 22.9 cm
- Shipping Weight: 558 g
- Average Customer Review: 22 customer reviews
- Amazon Bestsellers Rank: #175,430 in Books (See Top 100 in Books)
Becoming Vegetarian, Revised Paperback – Jul 16 2013
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About the Author
Vesanto Melina, M. Sc., R.D., was trained at the University of Toronto and the University of London, England, and taught nutrition at the University of British Columbia in Vancouver and Seattle's Bastyr University. She was a coordinator for the vegetarian section of the Manual of Clinical Dietetics (Dietitians of Canada and the American Dietetics Association) and is co-author of the nutrition classic Becoming Vegetarian (now in eleven countries and three languages), as well as Cooking Vegetarian, Becoming Vegan and Healthy Eating for Life to Prevent and Treat Cancer. Vesanto is widely known in the media—press, TV and radio. She is an internationally known speaker and has presented workshops on the topic of vegetarian nutrition to over 1,800 dietitians throughout. North America. Vesanto received the prestigious Clintec award for leadership in dietetics. She regularly consults for government and industry and for individual clients. To complement her scientific expertise is Vesanto's joy in creating food that is healthy, delicious and simple to prepare. Her website is www.nutrispeak.com.
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There is also a lot of informations about nutrition in general.
Because I tend to be curious and never satisfied by the myths we hear, I wanted to learn more about vegetarians diets, so I bought this book called "Becoming Vegetarian". This is probably one of the best nutritional reference books I have ever read. The book is divided into four main sections:
- the benefits of being vegetarian (for your health, the environment and the animal)
- nutritional information that would be useful for any human being including non-vegetarians (i.e., how to balance proteins, carbohydrates and fats in your diets, what minerals and vitamins do you need and how you can get them)
- how to become vegetarian (i.e. changing how you do groceries, designing menus and the proper etiquette for being vegetarian in a "meat eaters" world).
What I enjoy the most about this book is that the authors are not preachy. They simply present the facts and let you make more informed decisions about your diet. In other words, being vegetarian does not imply that you are eating healthy; especially if you diet is based on fries and pasta.
The book also makes the point that becoming vegetarian can be easy. Eating healthy as a vegetarian does not require tracking everything you eat and making sure that you are obtaining all your vitamins and minerals. In fact, as long as you vary the food you eat, you are likely getting all the nutrients you need.
The authors are quite responsive, at least in my experience. Met them both in person separately; very pleasant people.
Well done Melina and Davis. Best wishes.
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