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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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.

http://FOOD-PROCESSOR.life-regenerator.com

— 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 *
— Get a better vision for yourself!
— See yourself as fit, trim, healthy & ripped as you want to be!

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PEACE, DAN =)
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Duration : 0:9:57

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I’m a 90%*edit* now raw vegan which means I don’t eat
any meat.And I only consume RAW meaning uncooked fruits and vegetables.But on occasion I do have some things that aren’t exactly considered raw.I forgot to mention on my video but my ALL TIME fave snack is Power Bar in the flavor dipped double chocolate”NOT RAW”but OMG the
best thing ever tastes like you’re eating a chocolate bar.It has 216 Calories and 4.5 grams of fat.But if you are eating 100% raw I heard that Lara bars, are all RAW!

Duration : 0:18:9

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Duration : 0:5:14

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Raw Food Weight Loss * Raw Food Diet Menu * Low Fat Low Calorie Salad Dressing Recipe * Healthy Summer Salad Recipes *

❤ Hearty ‘n’ Healthy
Chopped Green Super Salad
w/ Herbal Fat Free Salad Dressing ❤

* I n g r e d i e n t s *

— 2 Limes, freshly squeezed or juiced by hand
— 1 Tomato, chopped
— 1 bunch of fresh Oregano, take leaves off of stems by hand
— 1 bunch of fresh Thyme, take leaves off of stems by hand
— 2 cloves of Garlic, peeled & lightly chopped
— 1 head of Romaine Lettuce
— 1 head of Red Leaf Lettuce
— 1 Cucumber
— 2 bunches of Cilantro
— 1 yellow Zucchini
— 1 pint of Alfalfa Sprouts
— 1-2 pints of Cherry Tomatoes
— 2 Nectarines
— 1 Hot Pepper (if desired)
— 1 Avocado (if desired)

* P r e p *

— 1) To make the dressing, blend lime juice, tomato, oregano, thyme & garlic until desired consistency is reached in your Vita-Mix or other high-powered blender of your choice http://BLENDER.life-regenerator.com

— 2) Chop romaine lettuce & red leaf lettuce as desired for salad, and place in large serving bowl

— 3) Chop cucumber, cilantro & zucchini and place over lettuce

— 4) Next, add sprouts over the top, followed by the cherry tomatoes, then the nectarines

— 5) If desired, you may also add the hot pepper, avocado and/or any other ingredients of your choice

— 6) Drizzle salad dressing over salad or keep on the side, and serve!

Enjoy!

Love,

Dan

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Duration : 0:9:56

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Produced by Larry Cook, author of The Beginner’s Guide to Natural Living.

Duration : 0:6:10

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Full talk available at vegsource.com click on STORE

Duration : 0:10:5

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Duration : 0:5:21

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Duration : 0:1:53

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Duration : 0:7:42

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