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Vegetarian diet scientifically proven

Content

Vegetarian nutrition is booming. More and more people are adopting a meat-free diet. There are numerous reasons for this way of life and, above all, some advantages that have been proven by studies. In this article, we present you with current facts and interesting research results on the topic of vegetarianism.

Many good reasons

When asked about the reasons for a vegetarian diet, animal welfare and the environment are the strongest arguments. Many people reject the killing of animals, especially since pigs, cattle & Co usually do not lead a pleasant life in the fattening farms until they are slaughtered.

In addition to the animals, however, the environment also suffers from factory farming. Almost two thirds of the emissions caused by agriculture can be traced back to direct livestock farming, as a lot of methane is emitted in addition to CO2. In addition, our meat consumption is responsible for the enormous consumption of land, since not only the animals need space, but above all their feed. Large parts of the rainforest are cut down to grow soy, for example, which is then shipped to Germany and fed to cows. If we were to eat the soy directly instead, a decisive step would be taken towards global food security – another reason why people choose a vegetarian lifestyle. Those who eat a meat-free diet have both ecological and ethical-moral arguments on their side.

Health advantages

People who give up meat tend to live healthier lives. The comprehensive EPIC-Oxford study found that vegetarians eat more vegetables and thus also consume more unsaturated fatty acids and fiber, for example. These health benefits result from the increased consumption of plant-based foods, but also from the avoidance of animal products. As a result, vegetarian diets have extensive preventive potential. Accordingly, veggies have a reduced risk of obesity, type 2 diabetes mellitus, and cardiovascular disease. In addition, the cancer risk for vegetarians is 14% lower. In contrast, a persistently high consumption of red meat favors the risk of colorectal cancer and is even associated with an increased risk of death.

In addition, vegetarians have statistically lower BMI and cholesterol levels, and their risk of coronary heart disease, such as myocardial infarction, is 22% lower than that of meat eaters. However, it should also be mentioned that the studies have shown an increased risk of hemorrhagic stroke (10% of total strokes) in vegetarians. The reasons for this are currently still unclear, but overall, the health-promoting effects of a meat-free diet outweigh the risks.

What about nutrient deficiencies?

A frequently discussed topic is also the nutrient deficiency that vegetarians are often said to have. Yes, there are substances that are particularly contained in meat, fish and seafood. These include vitamin B12, for example. However it is contained also in eggs and milk products, so that a sufficient admission can be secured also by a vegetarian nourishing way. Here then rather the vegan living persons would have to have an eye on it and supplement if necessary. By different studies of the last years it could be occupied however that under Vegetarier*innen no general undersupply with nutrients prevails and a nutrient deficiency under them just as frequently occurs as under humans, who do not live vegetarian.

Thus, vegetarianism has a number of environmental, moral, and health benefits. However, many effects can already be achieved through a lower and selected meat consumption, so that no one has to do without if he or she does not want to.

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