Eating for life

Friday, January 8, 2010

According to Dr.T.Colin Campbell, nutritional researcher at Cornell University and director of the largest epidemiological study in history, “The vast majority of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented simply by adopting a plant base diet.” The American Heart Association reports that vegetarian “have a lower risk of obesity, coronary heart disease (which cause heart attack), high blood pressure, diabetes mellitus, and some forms of cancers.”

Scientist have found that vegetarian have stronger immune systems than meat-eaters do; this means that they are less susceptible to everyday illnesses like flu. Vegetarian are also far less likely to be overweight; infect meat-eaters are nine times more likely to be obese than vegan

Meat dairy products and eggs are completely devoid of fibber and complex carbohydrates, the nutrients that we are supposed to consume more of for good health, and they are loaded with saturated fat and cholesterol, which can make us overweight and tired in the short term and lead to clogged arteries and heart attacks in the long term

What about protein, iron, and vitamin B12

According to the medical authorities, vegetarian get plenty of protein without having to pay particular attention to their diets. Healthy vegetarian protein source include whole grain, oatmeal, beans, peanut butter, brown rice, peas, lentils, tofu, soy milk, nuts, seeds, and vegetarian burgers and hot dogs. By contrast, consuming too much animal protein has been scientifically linked to osteoporosis- according to a 2003 U.S Department of Agriculture (USDA) report; vegetarian women had stronger bones than women who ate meat.

Isn’t fish healthy food?

Anyone who eats fish for healthy reason should think again: The Environmental Protection Agency (EAP) revealed that women who ate fish just twice a week had blood mercury concentration that were seven times higher than those of women who didn’t eat fish. A woman who eats just one can of tuna per week will be 30 percent over the EPA cut-off for safe mercury levels. Mercury is known to cause serve health problems for humans, including Brian damage, memory loss, and damage to a developing fetes. One study showed that women sluggish at birth, had small head circumferences, and had development problems. Women who consume even low levels of fish contaminated with PBCs, mercury or other toxin have a more difficult time conceiving. Some of these chemicals remain in the body for many years. Plant foods like walnuts and flex seeds and vegetarian HDA capsules contain the essential fatty acids that we need without the harmful toxins found in fish flesh.