A Short Historical Perspective on Vegetarian Diets

In the past, many viewed vegetarianism as strange and faddish but appropriately planned vegetarian diets are now recognized by many, including the American Dietetic Association, as being nutritionally adequate, and providing healthful benefits in the prevention and treatment of chronic diseases .

Choosing a nonvegetarian lifestyle has a significant health and medical cost. The total direct medical costs in the United States attributable to meat consumption were estimated to be $60-80 billion a year, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians .

A large body of scientific literature suggests that the consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products, along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality . In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality.

Distinguishing Feature

A vegetarian diet is distinguished from an omnivorous diet by its content of dry beans and lentils. These take the place of meat and fish as the major source of protein. And there are so many different kinds of beans you can choose from – kidney, lima, pinto, cranberry, navy, Great Northern, garbanzo, soy beans, and black-eyed peas.

Soy protein contains isoflavones, such as genistein and daidzein, that act as phytoestrogens and inhibit tumor growth, lower blood cholesterol levels, decrease the risk of blood clots, and diminish bone loss. These benefits clearly translate into a lower risk of heart disease, stroke, cancer and osteoporosis.

Cancer Protection

A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish. These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic .

About three dozen plant foods have been identified as possessing cancer-protective properties. These include cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower), umbelliferous vegetables and herbs (carrots, celery, cilantro, caraway, dill, parsley), other fruits and vegetables (citrus, tomatoes, cucumber, grapes, cantaloupe, berries), beans (soybeans), whole grains (brown rice, oats, whole wheat), flaxseed, many nuts, and various seasoning herbs (garlic, scallions, onions, chives, ginger, turmeric, rosemary, thyme, oregano, sage, and basil.

Heart Disease

Lifelong vegetarians had a 24 percent lower incidence and lifelong vegans (those who eat no eggs or dairy products) had a 57 percent lower incidence of coronary heart disease compared to meat eaters. Healthy volunteers who consumed a vegetarian diet that was rich in green, leafy vegetables and other low-calorie vegetables (tomatoes, cucumbers, carrots, bell peppers, celery, green beans, etc.), fruits, nuts, sweet corn and peas experienced after two weeks decreases of 25, 33, 20 and 21 percent in total cholesterol, LDL cholesterol, triglycerides, and total/HDL cholesterol ratio, respectively .

Various factors exist in fruits and vegetables that provide possible protection against cardiovascular disease. These factors include folic acid, dietary fiber, potassium, magnesium, carotenoids, phytosterols, flavonoids, and other polyphenolic antioxidants.

Stroke and Diabetes

Data from many studies supports a protective relationship between fruit and vegetable consumption and risk of ischemic stroke . Cruciferous and green leafy vegetables and citrus fruits were the most protective.

Duration : 0:9:12

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The diet pill industry has been taking your money for years. Now they are in hot water for liver damage. Find out what diet pills work and what to look for when choosing a safe weight loss supplement.

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Free Raw Food Recipes *
Raw Vegan Recipes *
Stuffed Pepper Recipe *
Raw Food Diet Menu *

❤ Raw Stuffed Red Peppers “Samosas” ❤

* I n g r e d i e n t s *
— 1 head of Cauliflower, broken up into florets
— 5 cloves of Garlic, freshly peeled
— 1 bunch of fresh Chives, lightly chopped
— Corn on the cob, 2 cups worth, cut straight off the cob
— Extra Veggies you have on hand that need to be eaten (I had fresh peas from the garden, and 1 chopped red pepper)
— 4 Red Peppers, tops cut off & centers hollowed out
— OPTIONAL: Sea Salt, Hot Peppers, Avocado, Hemp Seeds, Olive Oil, etc. for more flavor, and/or fat, but *only* if you really need it! =)
— Edible Flowers, for the garnish, if you are able

* P r e p a r a t i o n *
— 1) Lightly blend cauliflower florets and garlic cloves together in a food processor until the consistency and appearance is something along the lines of couscous or quinoa.

— 2) Add the freshly chopped chives, and lightly mix in food processor just until chives are evenly distributed.

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— 3) Transfer to a bowl, and with a mixing spoon mix in the 2 cups of corn, as well as any other extra veggies you have on hand which need to be eaten, and any of the optional ingredients that you might want to add today.

— 4) Scoop resulting mixture into the 4 hollowed out red peppers.

— 5) Garnish with edible flowers.

— 6) Serve and enjoy!

* I n s p i r a t i o n *
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INGREDIENTS

• 1/2 bunch fresh, organic kale, de-stemmed & cut into thin ribbons (about 1 cup packed)
• 1/8 head cabbage, shredded (1 1/4 cups)
• 1 tomato, diced
• 1/8 tsp cayenne pepper
• 2 Tbsp red onion, finely chopped
• 1/8 tsp sea salt

• 1 Tbsp olive oil
• 1 Tbsp flax oil
• 1 Tbsp light miso
• 1/2 Tbsp fresh-squeezed lemon juice
• 1/2 Tbsp agave nectar
• 1 tsp onion powder
• 1/4 tsp mustard powder
• 1/2 tsp crushed garlic

Duration : 0:9:50

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Expert: Brenda Thompson
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Bio: Brenda L. Thompson is a licensed dietitian and professional chef. She had struggled with weight her entire life. After some extreme life experiences, she decided to change her life for the best.
Filmmaker: Drew Noah

Duration : 0:2:41

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