Some people, concerned about techniques of factory farming, are turning to vegetarian food on purely moral grounds. Probably the main reason, however, is the current awareness that food affects our health.
Books and doctors tell us that we should be eating less fat, salt, and sugar and more fibre. A whole food vegetarian diet can help us to achieve these aims. With no meat in the diet and more of such vegetable protein foods as pulses and nuts, we automatically cut down on saturated animal fats. We still include cheese and eggs, but very often they are added to a mixture of other low fat, high fibre ingredients; rarely do we eat them in too great a quantity. Many vegetarians also give up buying baked products such as pies, which also contain saturated fats; they frequently substitute vegetable oils in place of butter for cooking.
If you cook vegetarian food well, with plenty of cleverly used herbs and spices for flavour, you find that only a few dishes need salt for flavouring. Taste the dish when you have completed it and only add salt if you think it absolutely necessary. Salt is necessary for successful bread making, and it gives pasta and plainly boiled rice a better flavour; but even so, there is no need to add too much. Read more