Vegetarians tend to be a very healthy group of people. Death rates from chronic diseases in vegetarian are about half that of the general population.
In term of definition, vegetarian is someone who primarily eats a plant based diet and vegetarianism encompasses many different lifestyle and interpretations of just what a plant based diet is.
Vegetarian diet usually contain less fat, saturated fat and cholesterol and more magnesium and folate than nonvegetarian diets.
Vegetarian is a person who does not eat meat, fish or poultry.
Vegetarian diets that emphasize fresh fruits and vegetables contain higher amounts of antioxidants such as beta-carotene and vitamin C and E, which protect the body from cell and tissue damage.
Fruits and vegetables also contain dietary fiber and phyto chemicals – substances that are not essential in the diet but that can have important health effects.
Vegetarians have believed all along that living on a purely vegetarian diet can improve health and one’s quality of life.
On average vegetarian have lower blood cholesterol levels and are less likely to develop heart disease than nonvegetarian.
Some of the advantage can be attributed to nondietary lifestyle factors. Fewer vegetarians smoke or abuse alcohol and a higher percentage are very physically active.
Vegetarians food preferences are of interest to anyone who works in a food or medical related capacity. Increasing interest in vegetarian foods is having a significant impact on food choices in the marketplace.
The Practice of Vegetarians
