"What Are We Vegetarians Actually Consuming and Avoiding and What Sense Does It Make?" Karl Seff, Ph.D.
| As individuals we vegetarians follow a wide variety of themes in our selection of food and drink. What about garlic and onions, preservatives, fruit, beans and legumes, organic foods, raw foods, bottled water, carbonated beverages, pesticides and herbicides, juicing, fatty foods, nuts and seeds, bleach vs. peroxide, vegetable oils, artificial sweeteners, saturated and trans fats, wine and chocolate, potatoes and yams, and coffee and tea? The bottom line keeps changing as a result of active research. After attending Vegetarian Society lectures for 16 years and giving some of them himself here and elsewhere, it is clear to the speaker that some of what we are doing has a pretty firm scientific basis, that others seem reasonable but lack full substantiation, and yet others are matters of taste. | ||
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Karl Seff earned
his Ph.D. from
M.I.T. and has been
a professor of
chemistry at U.H.,
Manoa for 41 years.
He has authored
more than 245 scientific
papers that
have appeared in
leading chemistry
journals. He has
been on the Board
of Directors of the
VSH since 1992.
Filming and editing by Dr William Harris M.D. on February 14, 2009 at Mccoy
Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
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