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Re: Vegetarians Are Healthier
[Re: Rick H]
#140001
02/23/12 01:42 AM
02/23/12 01:42 AM
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Active Member 2019
Died February 12, 2019
2500+ Member
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Joined: Dec 2008
Posts: 2,536
Canada
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You also have to take into account what meat and the fat that comes with it does to the mind, to say nothing of the body. Are there any studies on that....? This is an indirect answer to your question Rick. Here's what eating vegetable can do to the nervous system to someone confined in a wheelchair because of MS -- a destruction of the myelin sheath in the nervous system. Dr. Terry Wahls with advance MS cure herself by changing her diet with greens, vege, berries, seaweed, and organs(well I believe we don’t need that stuff, but she did. Nevertheless she was eating lots of veges and that's the point in this). (a 17-minute video) http://www.youtube.com/watch?v=KLjgBLwH3Wc&feature=youtu.be
Blessings
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Re: Vegetarians Are Healthier
[Re: Elle]
#142990
05/31/12 08:44 PM
05/31/12 08:44 PM
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Vegetarians LOOK 20-years Younger!
Yes, that's right. We do look a lot younger than our years. My husband is 84 years old and could easily pass for 64. Indeed, people do not believe that he is as old as he claims. At 75, I could pass for 55 years. I know many other vegetarians who look a lot younger than their years.
This is an important point. Who doesn't want to look younger. Indeed, our whole society would give anything to look younger. And the outward appearance is but the tip of the iceberg. A vegetarian's organs all enjoy the benefits of this diet.
Animal protein stimulates rapid growth predisposing to a shorter lifespan. Flesh foods tend to run our engines at a higher rate of speed--even when at rest--promoting acclerated aging. Indeed, a high meat diet's effect on the system can be compared to putting an automobile in neutral and running the engine at 70 miles an hour.
Dr. Ralph Bircher, the famous biochemist from Zurich, Switzerland, points out that the aging process is triggetred by amyloid, a by-product of protein metabolism, which is deposited in all the connective tissues, causing tissue and organ degeneration--leading to premature aging.
Suzanne
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Re: Vegetarians Are Healthier
[Re: Rick H]
#144203
07/20/12 12:49 PM
07/20/12 12:49 PM
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New Member (Starting to Post)
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Joined: Jul 2012
Posts: 6
USA
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Vegetation foods are healthier as compare to junk foods.
Vegetarian foods are good to control the cholesterol level, lower the the blood pressure, burn the fat, and lose the extra body weight.
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Re: Vegetarians Are Healthier
[Re: Dirk125]
#153185
06/13/13 11:15 PM
06/13/13 11:15 PM
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Vegetarian diet tied to lower death risk
by Lance Devon
(NaturalNews) A new study conducted by Dr. Michael Orlich of Loma Linda University in California is shedding more positive light on the benefits of switching to a vegetarian diet.
A truly vegetarian diet is one that avoids all products that come from animals, even eggs and milk. A vegetarian diet consists primarily of grains, nuts, beans, herbs, legumes, berries, vegetables, and fruits. According to a 2012 Gallup poll, only 5 percent of American's eat this way. Others eat similar diets. Lacto-vegetarians eat dairy and eggs but not fish and meat. Pesco-vegetarians do eat fish.
At least 12 percent drop in mortality for those on vegetarian diet
According to Dr. Orlich's study, people who eat the vegetarian way are less likely to die over any particular period of time. This proves that vegetables, herbs, fruits, nuts, and berries are more than food; they are valuable medicine, nourishing the cells of the human body, allowing for optimal function.
Dr. Orlich points out, "I think this adds to the evidence showing the possible beneficial effect of vegetarian diets in the prevention of chronic diseases and the improvement of longevity."
Orlich's study revolved around data from over 73,000 random volunteers from Seventh day Adventist churches between 2002 and 2007. He and his team of researchers analyzed the data at the end of 2009, comparing death rates of all the participants.
All participants were questioned about their eating habits before the study began. They were lumped into general categories, based on their eating habits. They listed how often they ate dairy, eggs, fish and meat.
Of the participants, only 8 percent were strictly vegan. These people don't eat or use any animal products at all.
Twenty-nine percent were classified as lacto-vegetarians, or people who didn't eat fish and meat, but did eat dairy and eggs. Fifteen percent occasionally ate fish and other meats. The rest were meat eaters.
At the end of a seven-year period, the researchers used their database of participants to see who was living and who had passed away.
They found that seven of every 1,000 meat eaters on average passed away each year.
Of the vegetarians, about five of every 1,000 passed away each year.
The vegetarians generally had a 25 percent lower death rate compared to meat eaters, and after controllable health variables were figured in like age, race, and exercise habits, the researchers concluded that a vegetarian diet brought down the groups mortality rate altogether by 12 percent. They also found out that men benefited the most from a vegetarian diet.
Orlich explained, pointing out that red and processed meat consumption leads to higher mortality rates, "cutting out meat could be the cause. It's also possible that eating more plant foods like fruits and vegetables provides the death-defying benefits."
It's about more than just living and dying
Eating a vegetarian diet shouldn't be just about avoiding death. Death comes to everyone. In the study though, a vegetarian diet delayed death significantly, compared to those who ate meat. This is great, but just basing diets on a matter of life and death isn't fully appreciating all the benefits of a vegetarian-based diet. Living a life of quality is the most important aspect of eating a raw plant-based diet. Ten years of quality living trumps 20 years of pain. A vegetarian lifestyle is one with more energy, less pain, quality sleep, and a stable metabolism.
Alice Lichtenstein, direction of the Cardiovascular Nutrition Laboratory in Boston observed the vegetarian participants and believes they living a much healthier more quality life than the others.
Lichtenstein said, "It's important to note that the vegetarians in this study were more highly educated, less likely to smoke, exercised more and were thinner."
Sources for this article include:
http://www.reuters.com
http://www.doctorslounge.com/index.php/news/pb/38475
http://www.prevention.com
Suzanne
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Re: Vegetarians Are Healthier
[Re: Suzanne]
#153354
06/18/13 10:52 PM
06/18/13 10:52 PM
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Posts: 1,275
Calif. USA
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Vegetarian diet again shown to lower all-cause risk of death, especially in men
by John Phillip
(NaturalNews) Extensive research over the past decade continues to show a distinct risk reduction for those following a predominately vegetarian-style diet. In prior research works, scientists have documented the effect of eating a vegetarian diet with a significant reduction in the risk of developing many chronic diseases including hypertension, metabolic syndrome, diabetes and ischemic heart disease. When polled, only 5 percent of those responding indicate that they currently follow vegetarian or Mediterranean-style dietary guidelines.
A research team from the University of California at Loma Linda, reporting the results of a study in the journal, JAMA Internal Medicine, has found that in a new study of more than 70,000 people, vegetarian diets are shown to lower death rates when compared to meat-eaters. The lead study author, Dr. Michael Orlich commented "I think this adds to the evidence showing the possible beneficial effect of vegetarian diets in the prevention of chronic diseases and the improvement of longevity."
Limiting dietary meat sources lowers the risk of developing heart disease and cancer
The study examined all-cause and cause-specific mortality in a group of 73,308 men and women Seventh-day Adventists. The team reviewed participant diets using a questionnaire that categorized study participants into five groups: Nonvegetarian, semi-vegetarian, pesco-vegetarian (includes seafood), lacto-ovo-vegetarian (includes dairy and egg products) and vegan (excludes all animal products). Researchers noted that vegetarians tend to be older, more educated and likely to be married. Further, this group tends to be thinner, drink less alcohol, smoke less and exercise more.
Over the study period of six years, 2,570 participants died. When the data was parsed, seven out of every 1,000 non-vegetarians died each year compared to five vegetarians per 1,000 participants. That amounted to a 12 percent lower chance of dying for vegetarians during the study period. The results were more pronounced in male subjects than in women, as vegetarian men had lower reductions in heart disease mortality and death from heart disease. Women however did not have any significant risk reductions in these categories.
Team leaders concluded "Although nutrition authorities may disagree about the optimal balance of macronutrients in an ideal diet, virtually all agree that diets should limit added sugars and sugary drinks, refined grains, and large amounts of saturated and trans fats." The debate regarding the importance of meat consumption will continue, as some nutritionists argue that small amounts of meat are necessary for optimal health as they cite our Paleolithic dietary roots. A number of studies highlight the avoidance of processed meats and high temperature cooking methods to avoid heart disease and cancer risk. There can be little doubt that limiting meat, especially red meat, while substituting vegetables, nuts, seeds and legumes provides the basis for disease prevention and longevity.
Sources for this article include:
http://archinte.jamanetwork.com/article.aspx?articleid=1691919
http://www.medicalnewstoday.com/releases/261511.php
http://www.sciencedaily.com/releases/2013/06/130603164147.htm
Suzanne
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Re: Vegetarians Are Healthier
[Re: Suzanne]
#162307
02/25/14 12:08 AM
02/25/14 12:08 AM
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OP
SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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A Tale of Vegan and Vegetarian 'Potluck' Nightmares
by S. D. Wells
(NaturalNews) A vegetarian couple was walking through Trader Joe's one fine day, and the cook in the back at the little kiosk had some stuffed mushrooms "hot and ready" and offered them up, so the man grabbed two, shoved one in his mouth and handed the other one to his better half. She ate it too. Halfway through the tasty treat he ran into a problem. That problem was chicken. He had already swallowed most of his when he found what felt like chicken, and he realized what had probably happened. He asked the cook. Sure enough, there was some dead animal in the stuffing. When the couple found out, the woman spat out the other half of her mushroom, yelled at the cook, thinking it was his fault, and then they both laughed it off.
So what, right? That's what carnivores and omnivores always say to the vegans and the vegetarians -- so what. "A little bit won't hurt you" -- right? For most, the big deal isn't so much with having consumed something you have chosen to never consume, although that's a big deal. The bigger "deal" is that vegans and vegetarians aren't just trying to keep certain foods out of their mouths, but they want to be one less customer for the Big Food industry that pillages the entire meat and dairy world, without regard to the humane treatment of animals, sustainability and respect for organic soil.
Do you go to potluck "get-togethers" and parties and wonder what is in certain dishes, hors d'oeuvres, finger foods and homemade salads? Do you frequent the food bar at restaurants and accidentally consume bacon bits, chicken bits, gelatin and rennet derived from calves' stomach lining used to make most cheese? Gelatin comes from animal hides, muscle tissue, hooves and cartilage, in case you didn't hear. Do you eat chicken stock when you order soups that you thought were just vegetables, like egg drop or hot and sour, among many others?
Potluck CAFO cannot be good for anyone
One of the main reasons that people become vegan or vegetarian is because America is the home of the... tortured animals for conventional food. Eating meat, drinking milk and consuming eggs and cheese can really gross you out if you understand the ENTIRE process of how non-organic food goes from the huge barns and warehouses (confined animal feeding operations) to the mouths of the feeders, the breeders -- all those "upright animals" that rule the earth and supposedly have "dominion" over it.
Back in 2008, this video went viral and changed thousands of people's eating habits from carnivorous to vegetarian and vegan. The following undercover video shows crippled and sick animals being shoved with forklifts, and it led to the largest beef recall in the United States. Is this the meat that winds up in school children's lunches and other "potluck" dishes?
(http://www.youtube.com)
What grosses people out so badly that they never consume another animal (or animal byproduct) for the rest of their lives are the VIDEOS taken with hidden cameras by whistleblowers who either work in CAFOs, visit them inconspicuously (undercover) or break into them and share the footage with the world, via YouTube or published on alternative news websites like Natural News. The mass media never shows this, because they would all lose their sponsors, including TV, major newspapers, popular magazines and many mainstream "health" websites.
(http://www.youtube.com)
(http://www.naturalnews.com)
Never run from reality
"EARTHLINGS is the single most powerful and informative documentary about society's tragic and unforgivable use of nonhuman animals, narrated by Joaquin Phoenix with soundtrack by Moby. Directed by Shaun Monson, this multi-award winning film by Nation Earth is a must-see for anyone who cares about nonhuman animals or wishes to make the world a better place."
(http://www.youtube.com)
Videos and films like these reveal the WHOLE life of the animals that produce the milk and eggs and the animals that are shot up with hormones and antibiotics to kill the bacteria breeding on the ground that they stand or lie down on all day and all night. They are fed pesticide-laden food, and they suffer from digestive and udder infections, and their quarters breed bacteria and superbugs. Films of this nature reveal the torture of animals that lead depressed lives and die inhumanely, transferring all of that depression, anxiety and stress right into the milk, the eggs and their legs, wings and thighs. The drugs and viruses are transferred to the humans that consume the tainted tissues and organs, the ground round beef and the "top sirloin." (http://science.naturalnews.com)
That is why there are so many more vegans and vegetarians than there were 20 years ago. American CAFOs are why health enthusiasts are very careful at potluck lunches and dinners, and at restaurants that don't clarify their ingredients on menus or when they tell you about the "specials."
Potluck means taking your chances, but most of us are not willing to do that. Taking chances means consuming chemicals and drugged food. Taking chances means supporting the corporations that treat animals like they have no life, feelings, emotions or need to be loved. Do you have a dog or cat for a pet? What if your pet was treated just like the meat you eat? What if YOUR pet died like CAFO animals die, how would you feel about "just a little chicken" or "just a little beef" in your next taco salad?
What's the cure for potluck nightmares? -- When in doubt, leave it out!
Sources for this article include:
http://www.youtube.com
http://www.youtube.com
http://www.naturalnews.com
http://www.naturalnews.com
http://science.naturalnews.com
Suzanne
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Re: Vegetarians Are Healthier
[Re: Suzanne]
#162852
03/03/14 06:57 PM
03/03/14 06:57 PM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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FDA Deliberately Allows Animal Drugs to Stay Legal Even When They Threaten Humans With Superbugs
by David Gutierrez, staff writer
(NaturalNews) The FDA allowed 18 separate animal antibiotics to remain on the market even after concluding that they posed a "high risk" of leading to antibiotic resistance in bacteria that cause disease in humans, according to a new study by the Natural Resources Defense Council (NRDC).
Microbiologist and lead author Carmen Cordova called the FDA's inaction in the face of its own findings "a breach of their responsibility and the public trust."
The study is the latest contribution to an ongoing debate over the prolific use of antibiotics as growth-promoting agents in the meat industry. Scientists and health professionals have been warning for years that this practice promotes the evolution of antibiotic resistance in bacteria, including among many species that can infect human beings.
Antibiotic-resistant infections are responsible for 23,000 deaths per year in the United States alone.
No evidence of safety
In order to evaluate the agency's regulation of antibiotics in agriculture, the NRDC reviewed more than 3,000 pages of internal FDA documents acquired as the result of a Freedom of Information Act request. The documents focused on 30 penicillin- and tetracycline-based drugs that the FDA had approved for use as feed additives. All 30 drugs were approved for "subtherapeutic" or "nontherapeutic" uses, meaning that they could be used for goals such as growth promotion even in the absence of a bacterial infection.
In a review conducted between 2001 and 2010, the FDA classified 18 of the antibiotics as posing a "high risk" of contributing to health problems in humans. The other 12 were not classified as safe, but escaped being labeled "high risk" simply because there was not enough data to make any definitive statements about their safety at all.
The NRDC says that 26 of the drugs studied had actually been approved by the FDA even though their manufacturers had never met the requirement (under a 1973 FDA policy) of submitting scientific studies proving their safety.
In spite of these findings, the FDA took no action to remove a single one of the 30 drugs from the market, the NRDC report says. Although some of the drugs have since been pulled from the market by their manufacturers, nine of the drugs classified as "high risk" are still being regularly used.
"Pattern of delay and inaction"
Just last year, the FDA announced new voluntary guidelines intended to lead to a phasing out of antibiotics as growth enhancers in livestock.
According to Deputy FDA Commissioner Michael Taylor, once a company has voluntarily removed farm-production uses from a drug's label, it becomes illegal to use that drug for such goals. Taylor said that the FDA will take action against agribusinesses that violate the new usage rules.
But NRDC attorney and study co-author Avinash Kar questioned whether the FDA can be trusted to enforce these rules.
A case in point is the drug Penicillin G Procaine 50/100, which Zoetis Inc. makes as a poultry growth promoter. The NRDC says that it has contacted the FDA on two separate occasions to draw attention to the fact that the drug was approved without meeting the FDA's own safety guidelines. Yet the drug is still on the market, although the company (a Pfizer subsidiary) says it has plans to phase it out as a growth promoter.
"The FDA's failure to act on its own findings about the 30 reviewed antibiotic feed additives is part of a larger pattern of delay and inaction in tackling livestock drug use that goes back four decades," Kar said.
"They are not meeting their responsibility to protect public health. They need to be doing better."
Sources for this article include:
www.reuters.com
http://www.washingtonpost.com
http://science.naturalnews.com
Suzanne
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Re: Vegetarians Are Healthier
[Re: Suzanne]
#162932
03/04/14 10:55 PM
03/04/14 10:55 PM
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OP
SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Well Done and Overcooked Meats Greatly Raise the Risk of Developing Dementia and Diabetes
by John Phillip
(NaturalNews) Scientists have known for the better part of the past decade that cooking meats with high heat and grilling or barbequing dramatically increases the risk of developing colon cancer, as the heterocyclic amines that occur with overcooking disrupt normal cellular metabolism during digestion. It should then come as no surprise to health-conscious individuals that these same food preparation methods are now associated with a significant risk for diabetes and dementia, both diseases increasing exponentially with the proliferation of processed foods and poor food preparation standards over the course of decades of life.
A research team from the Icahn School of Medicine at Mount Sinai in New York, publishing in the Proceedings of the National Academy of Sciences, has found that that consuming heat-processed animal products, such as grilled or broiled meats, may increase the risk of Alzheimer's disease and diabetes. The study team expanded well documented prior works showing that heat-processed meats contain high levels of advanced glycation end-products (AGEs). These compounds have been associated with the worsening of many degenerative diseases, including diabetes and Alzheimer's disease.
Latest research shows that increased brain blood sugar levels and AGE accumulation raise dementia risk
Scientists know that AGEs are formed when proteins or fats react with sugar in a process that takes place naturally during the normal course of cellular metabolism, though it is greatly exacerbated during the cooking process when high heat methods are utilized. Using a mouse model, researchers in this study were able to show that a diet rich in AGEs affects the chemistry of the brain leading to a build-up of defective beta amyloid protein, a hallmark of Alzheimer's disease. The team noted that mice eating a low-AGE diet were able to prevent the production of damaged amyloid.
An analysis of people over the age of 60 has shown a definitive link between high levels of AGEs in the blood and cognitive decline. Additionally, this research found that those subjects with high blood AGE levels developed metabolic syndrome, therefore significantly increasing their risk of diabetes and heart disease. Lead author, Dr. Helen Vlassara commented "The findings point to an easily achievable goal that could reduce the risk of these conditions through the consumption of non-AGE-rich foods... For example, foods that are cooked or processed under lower heat levels and in the presence of more water - cooking methods employed for centuries."
Prior studies have made an association between diabetes incidence and risk of dementia, with some classifying Alzheimer's disease as Type III diabetes due to a connection with elevated blood sugar levels in the brain and this devastating form of dementia. This study indicates that AGE accumulation may be another confounding factor leading to disease progression. Dr. Vlassara concludes "more research needs to be done to discover the exact connection of food AGEs to metabolic and neurological disorders... by cutting AGEs, we bolster the body's own natural defenses against Alzheimer's disease as well as diabetes."
Sources for this article include:
http://www.pnas.org/content/early/2014/02/19/1316013111.abstract
http://www.bbc.com/news/health-26323720
http://www.medicalnewstoday.com/articles/273155
Suzanne
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Re: Vegetarians Are Healthier
[Re: Suzanne]
#163755
03/28/14 05:56 PM
03/28/14 05:56 PM
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OP
SDA
Active Member 2016
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Joined: Aug 2009
Posts: 1,275
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Study Shows 1 in 10 Swedes Is Vegetarian Or Vegan
by Luke Jones
(NaturalNews) A recent study commissioned by Animal Rights Sweden suggests that the number of people adopting vegetarian and vegan diets in Sweden is growing.
The study has shown a 4 percent increase in the number of people adopting a vegetarian or vegan diet.
A survey was carried out in February and March by Demoskop and involved telephone interviews with 1,000 Swedish people aged 15 and over. Four percent of respondents said they were vegans, while 6 percent said they were vegetarian. The highest prevalence was seen amongst the younger populations. Seventeen percent of 15- to 34-year-olds described themselves as vegetarian or vegan.
The major cities of Skane and Stockholm had the highest percentage of vegetarian and vegan residents, perhaps due to the wider range of vegetarian and vegan products in supermarkets and restaurants.
The study also showed that there has been widespread increased interest in vegetarian foods even among those who consume meat. Thirty percent of the non-vegetarian respondents stated that their interest in purchasing vegetarian products had increased over the past year compared to 26 percent in 2009. The results also suggest that even more non-vegetarians would be interested in vegetarian products if access was greater in other areas of the country.
There are many different reasons why one might adopt a plant-based diet. Twenty-one percent of those in the study who identified themselves as vegetarian or vegan said their choice was mainly due to their concern for animal welfare, while 28 percent claimed that this was only a part of their decision. This suggests that the remaining 51 percent of people made their dietary choices for health or religious reasons, or possibly sustainability concerns.
The rise in vegetarianism and veganism is without doubt a move in the right direction when we consider both the ethical and sustainability issues associated with the production of animal products. It certainly reduces our carbon footprint, and the amount of animal suffering.
Perhaps the only concern is the health implications. A whole-food, plant-based diet with low amounts of processed foods and little to no animal protein has been shown to be health promoting, but just being vegan or vegetarian does not necessarily mean that you are consuming mainly whole foods. You can still be a "junk food" vegetarian/vegan.
So, although the global benefits of the vegan/vegetarian movement are great, from a health standpoint it's important that we keep in mind that we need to consume a nutrient-dense, whole food diet, and limit our intake of processed foods -- vegetarian/vegan or not.
Sources:
http://www.djurensratt.se
http://science.naturalnews.com
Suzanne
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Re: Vegetarians Are Healthier
[Re: Suzanne]
#167001
07/22/14 02:45 AM
07/22/14 02:45 AM
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OP
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Posts: 1,275
Calif. USA
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Latest Study Shows Link Between Vegetarian Diet and Longevity, Also Notes Environmental Benefits
by Raw Michelle
(NaturalNews) There are many reasons why one makes a certain dietary choice. From hoping to heal a specific health condition to seeking to avoid some of the dangers known to exist in many food manufacturing methods (or both), several people embrace a vegetarian lifestyle. However, others have said that such a lifestyle can lead to a detrimental depletion of certain nutrients and as such, they advocate consumption of meat products. However, a new study shows that a vegetarian lifestyle does indeed have benefits that not only lead to longevity, but that can help the environment, reinforcing what many vegetarians have embraced all along (1).
The study, conducted by researchers from the Loma Linda University School of Public Health in California, is the first of its kind, in that it analyzed living populations rather than simulated data or small populations. "To our knowledge no studies have yet used a single non-simulated data set to independently assess the climate change mitigation potential and actual health outcomes for the same dietary patterns," says Dr. Joan Sabate, a nutrition professor at Loma Linda University School of Public Health (1).
Researchers assessed the eating habits of over 70,000 people, all with varying ethnicities, throughout areas of Canada and the United States t. Ultimately, they concluded that vegetarians lived longer and that their way of eating helps to reduce greenhouse gas emissions.
Vegetarians and longevity
The study found that the mortality rate for non-vegetarians was almost 20 percent higher among vegetarians and semi-vegetarians than those who ate otherwise.
Considering that meat consumption illnesses in the United States are approximately $30-60 billion in medical costs yearly (2), the findings make sense. Everything from foodborne illnesses to its association with an increased risk of heart disease and diabetes has been attributed to meat consumption.
Other studies have unearthed a correlation between a diet rich in plant-based foods and a reduction in cancer rates, as well as lowered cholesterol levels (2).
"The study sample is heterogeneous and our data is rich. We analyzed more than 73,000 participants. The level of detail we have on food consumption and health outcomes at the individual level makes these findings unprecedented," says Dr. Sam Soret, associate dean at the University (1).
The link between vegetarianism and environmental improvements
The study also found that switching from non-vegetarian diets to vegetarian diets or even semi-vegetarian diets plays a role in reducing greenhouse emissions. Quite simply, vegetarian diets resulted in almost one-third less emissions compared to the non-vegetarian diets, indicating that shifting from animal-based food diets may lead to improvements in areas such as the long-term effects of climate change (1).
By not eating animal-based foods, everything from water pollutants (due to animal waste) and deforestation, to depletion of certain wildlife species and excessive methane production can be prevented (3).
The diets people choose have a direct impact not only on their immediate and long-term health, but on the overall health of the planet as well.
Sources for this article include:
(1) http://www.sciencedaily.com/releases/2014/06/140625145536.htm
(2) http://www.vegetarian-nutrition.info
(3) http://www.downtoearth.org/go-veggie/environment/top-10-reasons
Suzanne
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Here is the link to this week's Sabbath School Lesson Study and Discussion Material: Click Here
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