Nutrition and health

Is it possible to become a vegetarian, strengthen or improve their health? Can we thus prevent certain diseases?

Proponents of vegetarianism for years say, 'Yes, we can ", but until recently, the official science skeptical of their claims. However, in recent years, medical researchers have discovered that there is a direct link between meat-eating and dangerous diseases such as cancer and cardiovascular disease, and this has forced them to change their views on vegetarianism.

Back in the 60's, scientists have speculated that the development of atherosclerosis and heart disease in one way or another connected with the use of meat. In the "Journal of the American Medical Association" for 1961 states: "The transition to a vegetarian diet in 90-97% of cases, prevent the development of cardiovascular disease." Conducted since the study conclusively proved that, after alcohol and smoking, eating meat is a leading cause of death in Western Europe, USA, Australia and other developed countries.

The human body is not able to cope with the excess of animal fat and cholesterol. Survey of 214 scientists involved in the study of atherosclerosis in 23 countries, showed that almost all of them agree that there is a correlation between the way food, blood cholesterol levels and heart disease. If the body gets more cholesterol than needed (usually this is what happens when eating meat), its excess eventually becomes the cause of many diseases. Cholesterol is deposited on the walls of blood vessels, reducing blood flow to the heart, which can cause high blood pressure, heart failure and strokes.

On the other hand, scientists, University of Milan and clinics Meggior shown that vegetable protein normalizes cholesterol in the blood. In an article published in the British medical journal "The Lancet", D.K.P. Sirtori reports that people with high cholesterol levels and heart conditions, "can improve their health by going on a vegetarian diet, which contains only vegetable protein."

With regard to cancer, the research of the last twenty years, clear evidence of the existence of the relationship between eating meat and cancer of the colon and rectum, breast, and uterus. Cancer of these organs is extremely rare in those who use meat in small quantities or not eating it at all (these include the Seventh-day Adventists, Japanese, and Indians), but is widespread among those who eat meat. Another article in the same journal reported: "In areas where people prefer foods containing high fat and animal protein, there are frequent cases of colon cancer, while there, eating mainly vegetarian food containing a small amount of fat and animal substances origin, the cases of these diseases are relatively rare. "

Rollo Russell, in his book "On the causes of cancer diseases," wrote: "I found that out of 25 countries, the inhabitants of which feed primarily on meat meal, at 19 a very high percentage of cancer, and only one country is relatively low, at the same time of the 35 countries whose residents eat meat in limited quantities or not eating it at all, there is not one in which the percentage of cancer would be high. "

What are the reasons that people who eat meat are prone to these diseases? One reason, according to biologists and nutritionists is that the human digestive tract is not designed to digest meat. Carnivorous animals have relatively short intestines (three times longer than the body), that allows to rid the body quickly biodegradable and release toxins meat. Herbivores intestine to six times longer than the body, as plant food decomposes more slowly than meat. Man, like herbivores, have a long intestine, so when he eats meat, his body produced toxins that hinder the work of the kidneys and contribute to the development of gout, arthritis, rheumatism and even cancer.

Besides the meat is treated with special chemicals. Immediately after the animals were killed, his carcass starts to decompose, and in a few days it becomes disgusting gray-green color. At meat processing plants that change color, prevent, meat processing nitrites, nitrates and other substances that contribute to the bright red color of meat. Studies have shown that many of these chemicals are carcinogenic. The problem is further complicated by the fact that the food for cattle, which is intended for slaughter, also add a lot of chemicals. Gary and Steven Null, in his book "The poisons in our bodies," lead some facts that should make the reader think seriously before you buy another piece of meat or ham. "Slaughtered animals are fattened by adding them to the food tranquilizers, hormones, antibiotics and other drugs in 2700. Chemical process of" processing "of the animal begins before birth and continues for a long time after his death. Although these substances are found in meat, which hits the shelves, the law does not require that they list on the label. "

In 1983, based on the results of such studies, the American Academy of Sciences reported that "people can avoid many cancers, reducing the consumption of fatty meat and eating more vegetables and grains."

"But wait - someone will object of readers - is not natural for humans to eat meat? Is our body does not need animal protein?"

The answer to both these questions is - no. Although some historians and anthropologists say that man for centuries known as omnivorous, our anatomical structure - teeth, jaws, and digestive system - better able to eat vegetarian food. American Dietetic Association notes that "the vast majority of people throughout the history of mankind was fed a vegetarian diet."

Most of the world's population adheres to the system power supply and up to now. Even in the most developed countries in the habit of meat food has spread not more than one hundred years ago. The reason for this was the appearance of cars, refrigerators, as well as the consumer spirit that reigned in the society in the twentieth century.

However, the human body, even in the twentieth century has not adapted to digest meat. Famous Swedish scientist Carl Linnaeus stated: "Comparative analysis of the external and internal structures of the human body and animals shows that the natural food for people is juicy fruit and vegetables."

As for proteins, Dr. Paavo Airolo, a leading expert on nutrition and natural biology, said: "Twenty years ago it was believed that a daily intake of 150 grams of protein, and is now officially accepted standard fell to '45 Why? Through research, conducted in several countries, now it is known that the body does not need a lot of protein and that his daily intake of no more than 30-45, the excess consumption of proteins not only useless, but also brings great harm to the human body, in fact, it can cause serious diseases such as cancer and cardiovascular disease. To get 45 grams of protein a day, it is not necessary to eat meat. Full vegetarian diet consisting of cereals, legumes, nuts, vegetables and fruits, it is necessary to provide you with a number of protein. "

High protein different dairy products, grains, legumes and nuts. And for example, cheese, nuts and lentils contain a percentage more protein than sausages, pork or steak.

But nutritionists still believed that complete proteins (ie proteins contain all eight essential amino acids that are not produced by the human body) are supposedly only in meat, fish, eggs and dairy products, and that all vegetable proteins allegedly defective (due to lack of in them one or more essential amino acids). But research at the Karolinska Institute (Sweden) and the Max Planck Institute (Germany), have shown that most vegetables, fruits, seeds, nuts and grains are sources of proteins, which are also more easily absorbed by the body than animal proteins, and unlike animal protein, do not contain toxic substances. Eating enough of natural products eliminates the possibility of a lack of protein in the body. We should not forget that the plant world is ultimately a source of all kinds of protein. Vegetarians get protein directly from the source, and not "at second hand" (someone else's digestive system), such as those who eat the meat of herbivores.

Excessive protein intake reduces the capacity of man. Dr. Irving Fisher of Yale University conducted a series of experiments which showed that vegetarians have twice the stamina than those who eat meat. When he reduced the amount of protein consumed by non-vegetarians by 20%, their performance increased by 33%. In a number of other similar studies have shown that a properly fitted vegetarian foods contain more nutrients than meat. Investigations of the Dr. J. and B. Yotekyo Kipani of Brussels University showed that vegetarians are able to work in two to three times longer than those who eat meat, and also they are three times more quickly recover their strength