Meat And Vegetarianism
Our distant ancestors were vegetarians, as evidenced by the building of their teeth and their stomach-kisser tract. In time alone, meat has appeared in the human diet, and for centuries it has been eaten in quantities much smaller than it is now. Although our organism has adapted to the new product, modern levels of animal food are being targeted by doctors.
According to dietologists, faking meat leads to a gradual " crushing " of body tissues toxins, the development of some serious diseases, including oncological, and premature ageing (the percentage of long-term vegetarians is much higher than meat). But despite these low-profile facts, the doctors don't advise them to go to vegetarianism with their heads.
The menu of cells, vitamins, potassium and magnesium, lack of cholesterol, a good balance of saturated and insulated fat acids are undeniable virtues of this nutritional system. Such a diet can improve the self-esteem of patients with cardiovascular diseases, liver, kidneys with obesity. It is true, with one condition, that the meat waiver should be temporary.
If it is completely removed from the table, the gradual rainy picture will change in sadness - there will be a shortage of vitamins B (especially B2 and B 12), vitamin D, a number of amino acids important for the normal growth and development of children and, of course, calcium. Therefore, vegetarianism does not suit pregnant and nursing women, children and people of age. And all those who have decided to follow this diet will not do without the pharmacy complexes.