A vegan who eats meat. February 19, 2012Posted by ourfriendben in wit and wisdom.
Tags: flexitarians, fruitarians, locavores, macrobiotics, omnivores, raw foods, vegans, vegetarians
“I’m a vegan who eats meat.”
Silence Dogood here. Browsing some cookbook reviews on Amazon yesterday, I came on one that began with the sentence I quote above. What the bleep?! Was the person being sarcastic? Had they given up dairy and eggs, and thus considered themselves to be “vegan” while still chowing down on burgers and steak? Or were they just, like most of us, confused?
I decided to take a stab at clarifying the dietary definitions bombarding us these days, with new ones seemingly cropping up daily. Here’s my list:
Omnivores. Humanity’s natural state—a state we share with bears, dogs, monkeys and apes, pigs, chickens, rats, and many others—in which we’ll eat anything as long as we can get our hands on it and it’s edible.
Locavores. Those who eat foods they can source locally or regionally. Locavores can be omnivores, vegetarians, vegans, or any of the other categories that follow.
Flexitarians. People who are vegetarian, except when they want to eat meat. (“I’m a vegetarian who eats meat.”) In other words, omnivores who eat less meat than other omnivores.
Piscatarians. People who eat fish and seafood but not meat. From the Latin pisces, fish.
Vegetarians. People who don’t eat meat, fish, seafood, or derivatives that involve taking life, including meat stocks and broths, gelatin products, products made from animal rennet, fertile eggs, caviar, and etc. Vegetarians will eat dairy and/or infertile hens’ eggs.
Vegans. In addition to the prohibitions followed by vegetarians, vegans don’t eat dairy, eggs, honey, and anything made with yeast. They also won’t wear leather, fur, and, I assume, silk. Needless to say, there is no such thing as “a vegan who eats meat.”
Raw foodists. As the name implies, these folks won’t eat anything that’s been cooked. I assume they’re vegans, but for all I know, they may be wolfing down sashimi, steak tartare and wichitti grubs with the best of them.
Fruitarians. These gentle, super-vegan souls refuse to eat anything that is still growing, including leaves, stems and roots. They’ll only eat seeds, nuts and fruits that would have dropped from the plant anyway. This means that tomatoes, corn, grapes, apples, peanuts and sunflower seeds are fair game, but carrots, onions, potatoes, spinach, asparagus, rhubarb, lettuce and the like are strictly verboten.
Macrobiotics. I’ve saved this one for last because it’s so much more complicated than the others. In some ways, it’s closest to a healthy vegan diet, but it appears to be like that solely for health rather than moral reasons, since, though it bans meat and shellfish, white-fleshed fish is allowed.
A vegan, after all, could subsist on peanut butter and jelly, potato chips, and chocolate, and be perfectly entitled to call themselves vegan, as long as it wasn’t milk chocolate and the chips hadn’t been fried in lard. People who follow macrobiotics are on a different path, one based in pre-industrial Japanese eating habits.
To be macrobiotic, you must embrace a truly health-conscious diet, including whole grains, beans, green leafy vegetables, winter squash, sea vegetables, and traditionally made soy foods like miso and tofu. The emphasis is on eating seasonally and moderately, eating fresh, whole foods, and choosing organic, local food sources.
All this makes sense. Where macrobiotics differs from other diets is its focus on matching food to climate. It divides the world into temperate (four-season) and tropical (two-season) climates, and advises its adherents to eat the foods produced in the climate where they live. Here in our part of scenic PA, tomatoes, peppers, potatoes, sweet potatoes, okra, eggplant, bananas, cashews, coconut, pistachios, mangos, figs, citrus, pineapple, artichokes, zucchini, and asparagus, not to mention most herbs and spices, coffee, black and green tea, herb teas, chocolate, and frozen foods, among many others, are banned. Which means that even though your garden here in PA is bursting with asparagus, tomatoes, eggplant, and peppers, you’re not supposed to eat them. The reverse would be true if you lived in a tropical climate. What you should eat if you’re a native of India, Guatemala or Mississippi who moves to Vermont, I have no idea.
Has this helped, or simply confused the issue even further? If I’m missing any categories, please fill me in!
‘Til next time,