The Academy of Nutrition and Dietetics (The world’s largest organization of food and nutrition professionals founded in Cleveland, Ohio, in 1917) states that vegetarians and vegans have a lower risk of death from heart disease, lower blood cholesterol levels, lower blood pressure, lower rates of hypertension and type 2 diabetes, and lower body mass indexes, as well as lower overall cancer rates. The American Dietetic Association concludes that vegetarian or vegan diets “are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.
Well-planned vegan diets provide us with all the nutrients that we need, minus all the saturated fat, cholesterol, and contaminants found in animal flesh, eggs, and dairy foods. Scientists have also found that vegetarians have stronger immune systems than their meat-eating friends; this means that they are less susceptible to everyday illnesses such as the flu. Vegetarians and vegans live, on average, six to 10 years longer than meat-eaters.
The list goes on…
The Harvard School of Public Health, suggests a diet loaded with fruits and veggies can lower blood pressure. About 1 in 3 American adults suffers from high blood pressure, meaning they’re at higher risk for heart disease and stroke – two leading causes of death in the United States.
The Oxford Vegetarian Study showed people with a plant-based diet live favorably with lower rates of western disease including heart disease, cancer and stroke. The 12 year follow-up from the study (after adjusting for smoking, body mass index, and social class) death rates were lower in non-meat-eaters than in meat eaters