If you've always wanted to visit a healthfood store, but are intimidated by the terminology, have no fear. Sure, it can be a daunting process, but here are some important terms to help you navigate your way down the tasty aisles. Vegetarians Voices: Vegan: A strict vegetarian who avoids all foods of animal origin, including meat, poultry, fish, dairy products and eggs. Lacto-vegetarian: a person who includes dairy products and eggs into his or her diet. Pesco-vegetarian: people who eat fish, dairy products, and eggs along with plant foods (believed to be the healthiest diet for most people). Semi-vegetarians: people who eat a little poultry along with fish, as well as dairy products and eggs. Beans: Adzuki beans: small, with a vivid red color, solid flavor and texture. Black beans: sweet tasting with an almost mushroom flavor, soft floury texture. Blackeye beans: creamy texture and distinctive flavor. Garbanzo beans: also called chick peas, firm texture with a flavor somewhere between chestnuts and walnuts. Kidney Beans: solid flavor and texture. Lentils: varieties include red, Beluga, Eston, French green, Pardina, Richlea, large green. Greens: Chard: varieties include Swiss, red, yellow rainbow. A leafy green with a rich, taste (similar to beets). Collards: a leafy green with a soft, sweet taste, pleasing to most palettes. Dandelion: long, thin leaves, extremely bitter. Kale: a slightly bitter green, with a rich flavor that takes on almost any spice. Various grocery items: Goat's milk: believed to be more easily digestible and less allergenic than cow's milk. Kefir: a fermented milk that contains beneficial bacteria Organic: food grown or raised without pesticides, growth hormones or chemicals. Tofu: essentially soybean curd that is soft, cheese-like and adaptable to any flavor. Tempeh: a fermented food made by of cooked soybeans. It has a nutty flavor that's more substantial than tofu.