Lappé knew that her book would be met with this bias, so sheresearched vegetarian nutrition, and in doing so made a substantialmistake which would dramatically change the course of vegetarianhistory. Lappé found some studies conducted around the turn of thecentury on rats, which showed that rats grew best when fed acombination of plant foods whose amino acid (protein) patternsresembled that of animal foods. Lappé had her magic bullet -- thiswould be the way she could convince readers that they could make theirplant foods "just as good as" meat.
ut 1971 America saw vegetarianism muchdifferently than it does today. Nowadays there are all manner ofcredentialed doctors advocating less meat or even no meat, and thereare scores of successful athletes and celebrities that serve as proofthat vegetarianism is healthy. That wasn't the case in 1971. Theprevailing idea was that vegetarianism wasn't simply unhealthy, but itwas actually to survive on a vegetarian diet.
Thus, vegetarianism can help one to protect one's health and thus is an inalienable feature of a healthy lifestyle. A person choosing a plant-based diet will more easily lose extra weight if any. Vegetarians are at lower risk for a number of serious diseases including cancer, and will not suffer from inadequate controls over meat production. These are strong arguments in favor of a vegetarian diet that can help many people improve the quality of their lifestyle.
r. John McDougall started publishing aseries of books promoting vegan diets to treat most major illness in1983, and he reached his biggest success with the 1990 Thatsame year saw the publication of , with Ornish being the first reseacher toprove that heart disease could in fact be reversed. Naturally, thelargest part of Ornish's program was a low-fat, mostly vegan diet.
Vegetarian diet: What is it and should I try it? - Health …
Those myths were all shattered by John Robbins' 1987 book . Robbins' work actually contained little that wasnew and original -- most of the ideas had been published elsewhere, butin a disjointed form. Robbins' contribution was to take a diverse arrayof existing information and combine it into one large, exhaustivelydocumented volume, and to add his own inviting analysis, which has beenpraised for being accesible and non-judgemental. Part 1 of exposed the horrors of factory farming. Part 2convincingly demonstrated how deadly meat-based diets are, and howhealthy and safe vegetarianism (even veganism) is -- debunking theprotein combining myth along the way. Part 3 introduced the world tothe incredible environmental consequences of animal agriculture, whicheven many vegetarians were unaware of before the book was published.
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The effect of meat consumption upon the origin of cancer has not been studied in detail, but statistics found in different studies indicate that a person can reduce the risk of cancer greatly by reducing intake of meat and related products. Most cancer researchers report that vegetarianism reduces the risk of cancer. Consumption of meat raises the “risk of breast cancer for women who eat meat daily compared to less than once a week” by 3.8 times (Vegsource). Men who are used to daily consumption of meat, eggs and other animal foods the risk of prostate cancer increases by 3.6 times as opposed to those who only occasionally eat these products. Even frequent consumption of eggs or butter leads to greater risk of developing cancer as opposed to those who have totally given up animal products, as breast cancer risk increases by 3.25 times with butter and cheese consumption and 2.8 times for egg eating. These data suggest that even partial reduction in the amount of meat consumed can lead to decreased risk of cancer, a serious argument in favour or rethinking one's attitudes towards vegetarianism.
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