Knowledge Library Index
Sylvester Graham’s most important work ‘Lectures on the Science of Human Life’, is argued from a standpoint of anatomy. In addition, he takes examples from the history of vegetarian cultures, discussing anecdotes about vegetarian societies from around the world, and opposes the cruelty involved in the raising and killing of animals for food.
This informative book by Matthew Warner provides a practical and effective entryway into the most natural and health creating diet and lifestyle. Warner shares his own experience of the Fruitarian diet, while addressing the common myths and misinformation about a simple carbohydrate-based diet and how to avoid common pitfalls that are inaccurately associated with fruits and fruit sugars.
This is an extensive compilation of timeless wisdom in the form of lectures and essays given and written by Anna Kingsford and Edward Maitland on a wide range of subjects from the moral philosophy of Vegetarianism to the history of civilizations that adopted and continue to practice bloodless diets. It was first published in 1912, however the research and views expressed, remain are relevant today as they were more than a century ago.
Hereward Carrington delivers vital knowledge of the benefits of Fruit and Nuts to the human species. The organic salts in fruit arouse the appetite, and aid digestion, by increasing the flow of saliva, and, indirectly, of the gastric juice; they are stimulants and sialagogues. As the fruit reaches the intestines, the acids increase the activity of the chyme, and stimulate the secretions of the liver and the pancreas, the intestinal glands and muscles; their influence upon the blood is marked: they render it less alkaline, but never acid.
Dr. Abramowski claims that when fruit became the mainstay of his and his family’s diet, and meat disappeared from their table, when water and fruit juices became our drinks, and tea and coffee were reduced to a minimum, no disease whatever made its appearance in their home. The Australian Doctor also claimed that he and his entire family lost all fear of disease or infection, while in quite an automatic way he also lost all inclination and taste for beer, whisky and tobacco.
The vegetarian teachings of the Salvation Army, Quakers, the Seventh Day Adventists and other Christian groups have been largely neglected by academics. This study takes a prosopographical approach to the development of modern Christian vegetarianism across a number of Christian vegetarian sects, and some more mainstream traditions, over a period of two centuries.
Throughout the ages, many of the world’s finest minds detested the eating of flesh and the cruelty that humans inflict on their fellow creatures. The author Howard Williams travels back in time to Antiquity and from there moves through the centuries all the way up to his contemporaries in the 19th century presenting the history of vegetarianism as told through the writings of some of history’s great thinkers and writers.
The opening chapter presents the fundamental question the Author – Henry Salt explores throughout this text – ‘if men have rights, have animals their rights also?’ From the earliest times there have been thinkers who, directly or indirectly, answered this question with an affirmative.
Following Pythagoras, in one of his most famous works entitled ‘Abstinence from Animals’, Porphyry implores us to show respect for all living beings through the development of ethical and spiritual awareness. His work, along with Plutarch’s, On Eating Flesh, is considered the most important work from ancient Greece pertaining to ethical vegetarianism.
After establishing the definition of speciesism, Singer proceeds to explain and dismantle the ideology of equality. He asserts that equality is an egalitarian type of consideration in spite of difference. Singer holds that all beings capable of suffering, as animals are, are worthy of equal consideration. Thus, animals should be given rights suited for their level of sentience. Animals should be given ample food, water, and space to roam without fear of slaughter.
The metaphysical principle underlying this tender regard for all sentient organisms taught by Brahmans and Buddhists is the coessentiality of men and animals, from which the doctrine of metempsychosis is logically deduced. Many of the early Greek philosophers entertained the same theory, which was first fully developed by the Ionic school of naturalists and physiologists, one of whom, Anaximander, held the idea of evolution and even asserted the descent of man from the lower animals. It formed also the cosmo-theological basis of a system of animal ethics, most clearly and completely formulated, perhaps, in the writings of Aristotle’s celebrated pupil Theophrastus.
Tolstoy well describes the inhuman and callous ways in which animals are butchered when he describes his experience of visiting a slaughter house. Tolstoy’s observations convinced him that by participating in such inhumane practices that man suppresses in himself the highest spiritual capacity which is sympathy and pity toward living creatures like himself, and that by violating his own feelings becomes cruel. Tolstoy lived simply on bread, porridge fruit and vegetables.