1. A person who will eat plant foods and occasionally buy and eat fish is:
2. A person who won't buy animal body parts, but is willing to occasionally eat some fish if it's free, or is available at social occasions, is:
3. A person who will neither buy nor eat animal body parts, but is willing to occasionally eat food that may contain some dairy & egg products, if it's free, or if it's available at social occasions, is:
4. A person who is not willing to eat animal body parts, but who may be willing to occasionally eat food that may contain small amounts of some animal products like honey, whey, or casein, is:
5. Adjectives that are used with a product, or a collection of diets, not containing any animal products:
6. A person who is not willing to eat any animal products is:
7. A fictional person who will not harm any animals, nor own nor use any animal products, and who will strive to prevent others from harming animals, is:
8. Diets which are at least 75 percent raw (food is not heated over 102F, 115F, 116F, or 120F) to avoid destroying enzymes in food, are:
9. Oxalate / oxalic acid molecules unfortunately will bind (form insoluble complexes) with minerals (like zinc & magnesium) in the human digestive tract. They're found in many legumes, grains & leafy vegetables, They're found in large amounts in foods/beverages like: Ovaltine, chocolate milk, chocolate, cocoa, beer (lager draft, Tuborg, Pilsner), tea (black, Indian), Bigelow herbal teas, peanuts, pecans, canned garbanzo beans, peanut butter, Fig Newtons, fruitcake, marmalade, spinach, chard, sorrel, pigweed, parsley, beet greens, rhubarb & unfermented soy products. However, they're found in little or no quantities in:
10. Though anti-oxidants, phytate / phytic acid molecules unfortunately will bind (form insoluble complexes) with minerals (like calcium, iron, zinc & magnesium) in the human digestive tract. They're found in many grains & legumes (like soybeans). They can be mostly broken-down by the enzyme phytase, activated by the right conditions of a medium moisture range and warm but not hot temperature. They're found in little or no quantities in:
11. A Trypsin inhibitor is a type of protease inhibitor. Trypsin inhibitors block the action of certain enzymes in the body so that not all essential amino acids can be used. In humans, a trypsin inhibitor can alter the nutritional value of proteins and render them virtually useless. CI, the trypsin-chymotrypsin inhibitor in some legumes, is not neutralised by the heat from cooking (even boiling, steaming, frying & nuking), and can be somewhat harmful, but it can be rendered harmless by sprouting. CI is found in:
12. Legumes' protease inhibitors can be rendered harmless, depending on the type of legume, by sprouting/germinating, fermenting, or cooking. Which of these legumes (because of their protease inhibitors), if not properly & thoroughly sprouted/germinated, fermented, or cooked, can be quite harmful when eaten completely raw: