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The high levels of fat consumed by most people put them at major risk for conditions such as gall-bladder disease, cancer, and diabetes. Additionally, high levels of saturated fats, which are found in animal fats, high-fat dairy foods, tropical oils, and hydrogenated (solidified) vegetable oils, can raise cholesterol levels and promote heart disease and strokes. The authors are well aware of the frightening statistics surrounding consumption of a diet high in fat. These proponents of a vegetarian diet have put together a new collection of recipes designed to provide delicious low-calorie and low-fat meals. Here, the absence of the flavour-binding and modifying qualities of fat are compensated for by using fresh, organic, unprocessed ingredients, including garlic and other fresh herbs and spices - especially those traditionally used in Indian, Mexican, and Far Eastern cooking. The result is flavourful, satisfying food whose aroma and zest can be enjoyed. The emphasis of the book is that food preparation can be a joyful pursuit - especially when it is designed to enhance health and prolong life. Over 250 mouth-watering recipes include salads, soups, side dishes, entrees, condiments, and quick breads. As the Manns point out, eating is one of life's principal pleasures. And the good news is that vegetarians outlive flesh-eaters, and -- by incorporating fruits, vegetables, grains, legumes, and some nuts in their diets -- enjoy the beneficial effects of ascorbic acid, folic acid, and dietary fibre in their food, all of which reduce the risk of cancer, diabetes, and a host of degenerative diseases. A very low-fat diet can be used to correct or ameliorate high cholesterol levels before risking the side effects that can accompany the use of those medications so widely prescribed for that purpose. If a low-fat, reduced-calorie diet is followed, the many ills that obesity brings about are also avoided. And that is vegetarian revenge - the revenge of a longer, more robust, and productive existence!