There are many different reasons people might opt for a vegetarian diet- a temporary fad, spiritual tradition, health decision, or a concern for animal welfare. Regardless of the reason, millions of people worldwide now call themselves vegetarian, and their bodies are reaping the rewards.
Less Saturated Fats
A vegetarian is defined as someone who does not eat animal flesh or meat. When compared to people who do consume meat, vegetarians take in far less saturated fats and foods which negatively impact cholesterol levels. Therefore, the risk of heart disease is lower, and they enjoy a higher life expectancy as a result. In addition, because vegetarians generally have a lower body fat percentage, they are at a much lower risk of developing diabetes.
Vitamin C
Plant-based diets tend to be high in Vitamin C, folic acid, fiber, magnesium and potassium, which are nutrients protective against cancer. In particular, the consumption of fruits and vegetables reduces the risk of developing certain types of cancers such as colon, ovarian, breast, liver and prostate.
Protein
Vegetarian diets have long been criticized for being too low in protein. Even though meat is a good source of this macronutrient, there is a wide variety of foods which can meet a person’s protein requirements. These foods include: beans, lentils, quinoa, buckwheat, nuts, seeds, vegetables, and eggs.
If considering any plant-based diet, consult a Nutritional Therapist to get advice on how to prevent any nutrient deficiencies.
This information has been brought to you by Nutritional Therapist, Karla Bohan, who specialises in weight management & sports nutrition.
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