Vegan Nutrition Info
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- The Cancer Project: Food Choices for Health
- The Cancer Project: Nutrition and Prostate Health
- The Cancer Project: The Roles of Exercise and Stress Management
- Foods for Cancer Prevention
- La Comida Vegetariana Poderosa para la Salud
- A Natural Approach to Menopause
- The New Approach to Prostate Problems
- Permanent Weight Control
- Research on the Major Killers of Americans
- The Risk of Hormone Replacement Therapy
- What’s Wrong with Dairy Products?
- Women and Cancer Opportunities for Prevention
- Dr. Greger’s Recommendations for Optimum Vegetarian Nutrition
- Essential Fatty Acids
- Plant-Based Sources for Key Nutrients
- Fish and Shellfish: Contamination Problems Preclude Inclusion in the Dietary Guidelines for Americans
- Analysis of Health Problems Associated with High-Protein, High-Fat, Carbohydrate-Restricted Diets Reported via an Online Registry
A vegetarian diet is known to confer a wide range of health benefits. Research has shown vegetarians to suffer less heart disease, hypertension, obesity, diabetes, various cancers, diverticular disease, bowel disorders, gall stones, kidney stones, and osteoporosis. Vegetarian diets have also been used in the treatment of various illnesses, including rheumatoid arthritis and nephrotic syndrome. A 1986 study of matched pairs of vegetarians and non-vegetarians with regard to their general health showed that the vegetarians made 22% of the visits to hospital out-patients of non-vegetarians, and spent a similarly reduced proportion of time in hospital.
A Healthy Vegetarian Diet
A typical vegetarian diet closely matches expert dietary recommendations for healthy eating, being low in saturated fat and high in fibre, complex carbohydrates, and fresh fruit and vegetables.
The 1983 NACNE Report (National Advisory Committee on Nutrition Education) in the UK recommended a reduction in fat intake, particularly saturated fat, and an increased dietary proportion of polyunsaturated fats to saturated fats. An increased intake of complex carbohydrates and fibre and a decreased intake of sugar and salt were also recommended. The World Health Organisation (1990) has similarly recommended a reduced intake of fat and increased consumption of complex carbohydrates. Increased consumption of fruit, vegetables, cereals and legumes (pulses) is also recommended.
Vegetarian diets tend to be lower in total fat. Vegetarians also tend to eat proportionally more polyunsaturated fat to saturated fat compared with non-vegetarians. Animal products are the major sources of dietary saturated fat.
Further information – The EPIC OXFORD Study of the health of vegetarians
- Veg For Life Health Newsletter
- Diet: The Only Real Hope for Arthritis
- New Study Finds Vegetables, Sunshine Help Prevent Prostate Cancer
- Type-2 Diabetes – the Expected Adaptation to Overnutrition
- Widespread Infection with Leukemia Virus from Meat and Milk
- The Worst Low-Carb Restaurant Entrées
Obesity Watch: Overweight America
- Relationship between obesity-associated diabetes and heart disease
- Weight Watchers Fail to Shed Weight
- US anti-obesity program only half hearted
- Download the Permanent Weight Control Guide
- Download the Vegetarian Starter Kit