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Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, so may be a special concern for vegetarians due to the likelihood of such additions.
Semi-vegetarian diets include: On average, vegetarians consume a lower proportion of calories from fat (particularly saturated fatty acids), fewer overall calories, more fiber, potassium, and vitamin C, than do non-vegetarians.
Vegetarians generally have a lower body mass index.
Other studies, exploring animal protein's negative effects on bone health, suggest that vegetarians may be less prone to osteoporosis than omnivores, as vegetarian subjects had greater bone mineral density a 20-year study conducted by Cornell University, the University of Oxford, and the government of China has established a correlation between the consumption of animal products and a variety of chronic illnesses, such as coronary heart disease, diabetes, and cancers of the breast, prostate and bowel (see The China Study).
A British study of almost 10,000 men found that those who gave up meat were almost twice as likely to suffer from depression as people on a conventional balanced diet.
One review found a decreased overall risk of all cause mortality, cancer (except breast) and cardiovascular disease; Vegetarian diets have been shown to prevent and treat gallstones, cardiovascular disease, rheumatoid arthritis, dementia, diverticular disease, renal disease, hypertension, osteoporosis, cancer, and diabetes.