Vegetarianism

VEGETARIANISM
Vegetarianism has attracted increasing interest in recent years for health, economic, environmental and ethical reasons. There are three types of vegetarians — vegans, who don't eat meat, eggs, or dairy products; lacto-vegetarians who eat dairy products and ovo-lacto-vegetarians who eat both eggs and dairy products.
Some of the health advantages of vegetarianism are impressive. There is evidence that vegetarians are thinner and suffer less from alcoholism, constipation, lung cancer, colorectal cancer, hypertension, coronary artery disease, diabetes, diverticulitis, kidney stones, gallstones, dental decay and osteoporosis. One study claims, for example, that 26% of meat-eaters suffer from high blood pressure compared to only 2% of vegetarians. Vegetarians also live longer than meat-eaters.
There are sound economic and environmental reasons for vegetarianism. Many claim that it is cheaper to eat a varied vegetarian diet than to eat a diet that includes meat. Meat production is far less economically viable on a per hectare basis than is the production of vegetarian food.
Ethical reasons include not destroying animal life and not contributing to the meat production industry. Those contemplating vegetarianism are advised to investigate ways of achieving a balanced diet, although many of the alleged drawbacks of vegetarianism, like the possibility of Vitamin B12 deficiency, are often exaggerated. Vegans should check their Vitamin B12 levels from time to time, but vegetarians who eat eggs are unlikely to be deficient in this vitamin. There is an enormous amount of information available on vegetarian diets and recipes through health food shops and bookshops.
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General health

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