RT Journal
T1 IS universal vegetarianism feasible?
JF JAMA
JO JAMA
YR 2012
FD January 18
VO 307
IS 3
SP 235
OP 235
DO 10.1001/jama.2011.1912
UL http://dx.doi.org/10.1001/jama.2011.1912
AB 
Considered from purely physiologic aspects, the exclusive use of food of plant origin has been objected to principally on three grounds: (1) a tendency toward poorer utilization of the nutrients contained in the vegetarian diet; (2) the “blandness” of such a dietetic regimen and its lack of desirable stimulating qualities; (3) the necessity of consuming a larger volume of food to furnish the requisite nutriment, i. e., its bulky character.1 But none of these factors furnishes serious obstacles to nutritive success and at times each presents certain advantages. Modern vegetarianism has recognized some of the more objectionable features and has met the situation by a diversity of improvements which represent a real advance in modern food preparation. To-day no one can deny the possibility of adequate nutrition and the prolonged maintenance of health and vigor on a vegetarian diet.