Shakahari Aharo Se Urja - Book Summary

Here's a comprehensive summary of the Jain text "Shakahari Aharo se Urja" by Madhu A. Jain, based on the provided pages:

The book "Shakahari Aharo se Urja" (Energy from Vegetarian Food) by Dr. Madhu A. Jain, MD, from the Primary Health Center, Bamani (Mandla), argues for the scientific and practical benefits of vegetarianism, aligning it with the core Jain principle of ahimsa (non-violence).

Key Points and Arguments:

Jainism and Vegetarianism: The text begins by establishing that Jainism, with its emphasis on ahimsa, promotes vegetarianism. It posits that spiritual development in Jainism is linked to ethical conduct, and since food significantly influences our mental state and tendencies, vegetarianism is advocated. The author notes that modern science is increasingly supporting this view, dispelling many misconceptions.
Functions and Quality of Food: The book outlines the fundamental reasons why humans need food:
- To support basic bodily functions.
- To enable physical and specific dynamic activities.
- For the development, maintenance, and regeneration of body cells.
- To regulate bodily systems.
- To build immunity against diseases. Food provides the necessary energy (measured in kilocalories) for these functions through various chemical processes. The text provides a calculation for the average daily energy requirement of an Indian person, considering basal metabolic rate, physical activity, and specific dynamic action. It also mentions that energy needs decrease with age. An ideal diet is defined not just by energy provision but also by the presence of essential elements that promote a healthy, energetic, and developmental life, encompassing physiological, social, and psychological aspects.
Comparative Evaluation of Dietary Systems: The author emphasizes that no single food item can fulfill all nutritional and energy needs. Therefore, a variety of foods is required. Nutritionists have identified seven essential food groups: carbohydrates (grains), fats, milk/dairy products, proteins (pulses), tubers, leafy greens, and fruits (for minerals and vitamins). While the last three groups contribute minimally to energy, they are crucial for regulating and protecting bodily functions. The availability of these foods depends on natural sources, refinement, or new developments. The text contrasts Western dietary habits (often mixed-source) with India's predominantly vegetarian population. However, it points out that 71% of Indians are not strictly vegetarian, consuming eggs and non-vegetarian food multiple times a year. The author addresses criticisms leveled against vegetarianism by the West, suggesting that Indian scholars who support these criticisms may lack thorough scientific backing. This has led to a rise in non-vegetarianism among the younger generation and a need to redefine vegetarianism. The author notes that while extreme "vegan" philosophies are considered impractical in Indian tradition, a milk-based vegetarianism (lacto-vegetarianism) is widely accepted. According to this definition, vegetarian food is that which can be obtained or prepared without causing harm or ending any life, thus including milk and dairy products but excluding eggs.
Western Acceptance of Vegetarianism: The book highlights a shift in the West, where vegetarianism, once considered inferior, is now being scientifically accepted. Countries like Britain, America, and Canada are recognizing the benefits of vegetarianism, attracting people for health, environmental, ethical (non-violence), and aesthetic reasons. Monks, religious groups like Seventh-day Adventists, and various individuals have adopted this Indian tradition. Table 1 (not fully provided here, but referenced) likely details the advantages of lacto-vegetarianism over non-vegetarian diets in terms of economics, energy, and nutritional components. While early scientific research pointed to potential deficiencies in Vitamin B12 and certain amino acids in vegetarian diets, these have been effectively addressed through the inclusion of foods like soy milk, groundnuts, dairy products, and leafy vegetables. Many so-called shortcomings of vegetarianism, the author suggests, actually reveal its benefits.
Energy and Nutritional Requirements of the Body: The text states that the average Indian requires 2240 kilocalories per day, a figure supported by various experts. It also calculates daily minimum requirements for protein, carbohydrates, and fats based on average body weight. Beyond calories, the diet must provide adequate essential nutrients, with daily requirements outlined in Table 2 (referenced). The author concludes that vegetarian diets sufficiently provide both energy and nutrition. However, it's observed that with increasing income, people consume more protein and fats. Rural diets are often adequate in energy, while urban diets might be more complete in minerals and vitamins, with nutritional imbalances often stemming from a lack of knowledge about balanced diets and their economics.
Suggestions for Balanced Vegetarian Meals: The book presents suggestions for balanced and economical vegetarian meals for various groups, referencing work by Indian and Western scholars. Table 3 (referenced) likely details these meal plans. The author critiques the dietary recommendations of the Indian Council of Medical Research (ICMR) from 1980, finding them adequate in energy but lacking in traditional vegetarian completeness by not adequately incorporating fruits and legumes as supplements. The energy distribution in these meals is also deemed unsatisfactory, with a deficiency in minerals. Improvements are noted in the recommendations by Park and Gopalan, which address these shortcomings. The author also proposes a dietary plan in Table 5 (detailed later) that is both economical and fulfills all nutritional components, including the basic seven food groups, even with the addition of labor costs. The author reiterates that vegetarian foods are fully nutritious and can be enhanced by adjusting the quantity of grains and legumes according to specific needs.
Development of Non-Traditional Vegetarian Foods: The text mentions ongoing efforts to strengthen lacto-vegetarian diets, with both the East and West developing new food sources. This includes non-traditional vegetarian sources like soybeans, maize, yeast, algae, and alfalfa. Government agencies are also developing multi-purpose, inexpensive foods like high-protein PEM (Protein-Energy Malnutrition) foods made from groundnut, maize, gram, and milk powder. In Central America, a food called "Prenatal" has been developed from maize, sorghum, and cottonseed flour. These foods are palatable and have high energy and protein content, being used in school feeding programs. Nutritionists are also working on developing concentrated energy carbohydrate substitutes from petroleum sources for use in the space age, aiming to reduce reliance on agricultural foods.
Economic and Reinforcement Aspects of Caloric Value: The economic aspect of dietary caloric value is discussed, noting that different food categories have different caloric values. The text reiterates that about two-thirds of our dietary calories come from carbohydrates, which are inexpensive. Table 4 (referenced) shows that carbohydrate calories are the cheapest (12-13 per paisa), while protein and vegetable calories are about six times more expensive (2-2.4 paisa per calorie). Fat calories are three times more expensive (4 paisa per calorie). This economic analysis suggests that to increase caloric intake cheaply, one should consume more grains. Conversely, to reduce obesity, grain consumption should decrease, and protein intake should increase. Non-vegetarian protein is much more expensive than vegetarian protein, as is the case with the protein from certain types of vegetables. This makes non-vegetarian diets costlier than vegetarian ones. The author notes that vegetarian protein is 1/2 to 1/3 cheaper than non-vegetarian protein, and the cost of food is largely determined by its protein content. American scientists concur, although fat calories are somewhat cheaper there. This understanding of caloric economics can help improve protein and energy values in diets. The focus is increasingly on cost-effectiveness (market/value ratio) for maximum utility of vegetarian foods, which promotes both vegetarianism and the principle of ahimsa.

In essence, the book "Shakahari Aharo se Urja" scientifically validates the Jain dietary practice of vegetarianism, demonstrating its nutritional completeness, health benefits, economic advantages, and alignment with ethical principles. It addresses common criticisms and highlights modern developments in vegetarian food science, reinforcing the view that vegetarianism is a practical and beneficial lifestyle.