A doctor friend of mine told me once that he was of the opinion that a certain patient’s anaemic condition had its basic cause in his vegetarian diet. This patient, who was otherwise quite healthy, was unable to overcome his condition, and the doctor was adamant that the man should add meat to his diet because it is rich in the haematinic vitamin B12. But when the doctor found out that I have been a vegetarian since I was seventeen, and have a constant haemoglobin count of 100—105 and otherwise excellent blood, he was extremely astonished and had to change his opinion. Mind you, a healthy vegetarian diet must include plenty of green vegetables and all the green culinary herbs, such as all kinds of cress and parsley, because these contain sufficient levels of vitamin Bu. All these green herbs, in particular parsley, stimulate the kidneys and urination and should therefore be used regularly, and not just as an occasional garnish on prepared dishes. In fact, your health will benefit greatly if you chop up some kitchen herbs daily, mixing them in your salads and cottage cheese and sprinkling them over vegetable and potato dishes. You can ensure a regular intake of these green herbs by always using the herbal seasoning salt Herba-mare, which is made from fresh green herbs. If you use natural products regularly in your kitchen you will reduce the risk of succumbing to vitamin deficiency.