Cutting Down on Meat Has Merit

The results of a combination of five large studies reported in the American Journal of Clinical Nutrition shed some interesting light on the nutrition issue of vegetarianism.

The study found those who regularly eat meat (pescevegetarians), or those who eat fish but no other animal flesh and those who eat eggs and dairy products but not meat (ovo-lacto vegetarians), have a 34-percent lower risk of heart disease than meat eaters. Those who just occasionally eat meat have a 20-percent lower risk.

Professionals and experts have long since known this to be true however, they still are not sure why, although vegetarians tend to have lower body weight and blood pressure which, in turn, reduces heart disease risk dramatically. In fact, the evidence is strong enough that the U.S. Dietary Guidelines emphasize the importance of a diet rich in plant foods. The American Heart Association, the American Institute for Cancer Research and the American Diabetic Association concur.

A matter of fact:  All studies to date point to the fact that it is good to eat less meat. A diet based on plant foods is healthier, however, meat is fine when put in its place. The vegetarian lifestyle is not for everyone. For those who consider going vegetarian or one of the forms thereof, but love their meat, know that it is all right to indulge in meat twice a week without putting yourself at a higher risk of the aforementioned diseases.

If you are a vegetarian already and enjoy this way of eating, by all means continue to do so, but be sure you are aware of nutrients some vegetarians neglect, thereby leaving them vulnerable to other health complications. Explore meat free options that still provide adequate protein and iron.