OriginsVegetarianism in general has existed for thou-
sands of years, although the anatomical and archaeo-
logical evidence indicates that prehistoric humans
were not vegetarians. The pattern of human dentition
(teeth adapted for tearing meat as well as grinding
plant matter), the length of the human digestive
tract, and the secretion of pepsin (an enzyme that is
necessary for digesting meat) by the human stomach
are all indications that humans evolved as omnivores,
or animals that consume both plant and animal
matter.
Religious faith is the oldest known motive for
consuming a vegetarian diet. Hinduism is the earliest
of the world’s major religions known to have encour-
aged a vegetarian lifestyle. As of the early 2000s, Hin-
duism accounts for more of the world’s practicing
vegetarians—70 percent—than any other faith or
political conviction. The Hindu religion doesnot,
however, endorse ovovegetarianism, as strict Hindus
avoid all of the following foods:
Beef and cow products, including gelatin.
Other types of meat; fish; and eggs.
Onions, garlic and mushrooms.
Alcohol.
Red lentils.
Devout Hindus are also not allowed to eat food
that has been cooked in the same pot or pan used for
cooking meat, fish or eggs, even if the implement has
been washed and cleaned after such use, or food that
has been heated in the same oven or microwave in
which meat, fish, or eggs are cooked or heated.
Most ovovegetarians in North America, however,
are guided by health or ethical concerns rather than
religion in the strict sense. Some people are ovovege-
tarian because they suffer from lactose intolerance (a
condition in which the body fails to produce enough
lactase, an enzyme needed to digest the sugars in milk
and dairy products) but do want to include eggs in
their diet as a source ofprotein. They may also believe
that eating eggs is more ethically acceptable than con-
suming dairy products, on the grounds that cows must
have calves before giving milk; thus eating dairy prod-
ucts supports the meat industry indirectly through
increasing the population of animals that cannot be
sustained for any other purpose. Hens, however, can
lay eggs for human consumption without being fertil-
ized or reproducing.
Some ovovegetarians insist on purchasing eggs
only from small farmers who raise free-range chickens,
on the grounds that factory-farming of eggs is inhu-mane. Some factory farms contain as many as 100,000
chickens, typically crowded together in cages, de-
beaked (which is painful and leads some hens to starve
themselves to death), and killed after 12 months, when
their egg-laying capacity starts to decline. In addition,
all male chicks of egg-laying breeds are killed between
one and three days after birth, as they are not suitable
for meat production. Free-range chickens, on the
other hand, are often kept as pets by small farmers;
allowed to run outside, build nests, and scratch in theKEY TERMS
Albumen—The white of the egg. It can be sepa-
rated from the yolk for cooking or to avoid the high
fat and high cholesterol content of the yolk.
Factory farming—A term that refers to the applica-
tion of techniques of mass production borrowed
from industry to the raising of livestock, poultry,
fish, and crops. It is also known as industrial
agriculture.
Free-range—Allowed to forage and move around
with relative freedom. Free-range chickens are typ-
ically raised on small farms or suburban back yards,
and are often considered pets as well as egg
producers.
Lactose intolerance—A condition in which the
body does not produce enough lactase, an enzyme
needed to digest lactose (milk sugar). Lactose intol-
erance is the reason why some vegetarians are
ovovegetarians.
Ovolactovegetarian—A vegetarian who consumes
eggs and dairy products as well as plant-based
foods. The official diet recommended to Seventh-
day Adventists is ovolactovegetarian.
Ovovegetarian—A vegetarian who eats eggs in
addition to plant-based foods.
Pepsin—A protease enzyme in the gastric juices of
carnivorous and omnivorous animals that breaks
down the proteins found in meat. Its existence in
humans is considered evidence that humans
evolved as omnivores.
Vegan—A vegetarian who excludes all animal
products from the diet, including those that can
be obtained without killing the animal. Vegans
are also known as strict vegetarians.
Yolk—The yellow spherical mass in the inner por-
tion of an egg. It contains almost all the fat and
cholesterol found in eggs.Ovovegetarianism