In the present times, more and more people are opting to become vegetarian mainly because of the health and religious convictions, concern for the welfare of the animals, anxious about the antibiotics used at the time of food production or to avoid the excessive use of the environmental reserves. In some cases, people adopt a vegetarian diet because they cannot afford the expensive meats and other non-vegetarian food. Therefore, becoming a complete vegetarian is the more appealing and accessible in today’s times.
The vegetarianism is opted by the individuals because of the abundance of the fresh produce, more options of eating vegetarian meals at the dining table and the increasing influence of diverse cuisines owing to the amalgamation of different cultures. The diet which is expected to be high on nutrition requires an adequate amount of knowledge. This means the knowledge of how the nutrients are available in the food product and the availability of the food products of the vegan diet is also an important factor that enables to complete the vegan diet. Otherwise, the purpose of a vegan diet is not fulfilled.
There are a wide range of products available to support the nutritional element of the vegetarians in comparison to the non-vegetarians. In the prior studies conducted, it is depicted that the non-vegan diet was not consumed by our ancestors and the human body is not meant to be suited to the consumption of meat. The intake of meat is avoided by the vegans as it is considered as high on toxins which are the cause of colon cancer, and they lead to an increased pressure on the liver. The vegetarian food is rich in fibre whereas the non-vegetarian food is not. These foods are an abundant resource of minerals and vitamins to the body and aid in the reduction of the diseases for instance, hepatitis, hernia, divertica and varicose veins. In the view of some people, the animal protein is better and rich in comparison to the plan protein. However, the truth of the matter is that some of the plant proteins are complete whereas the animal protein is incomplete.
The strongest benefit that drives people to become a vegetarian is the health benefits. According to the health scholars, the vegan diets are rich in dietary fibre, magnesium, folic acid, Vitamin C and E and iron which aids in reducing the risk of cardiovascular diseases, type 2 diabetes, obesity, osteoporosis and some kinds of cancers (Dewell et al.). A vegan diet aids in increasing the intake of essential nutrients and phytochemicals that aid in reducing the risk of getting several chronic illnesses (Dewell, Antonella et al. 347-356). In the study conducted by Stroehle and Alexander (580-593), there is a discussion of some of the food producing plants which are assessed on the grounds of their metabolic and epidemiologic nature. Furthermore, they were rated high on reducing the chronic diseases in humans. In addition, the vegans are lower in weight due to their intake of low meat, fish and other non-vegetarian food intake.