Advantages of veganism over vegetarianism

While both diets (vegetarian and vegan) have their positives, today we would like to highlight the benefits of a diet completely free of animal products. Well then, let’s start! Most likely, the reader of this article is already aware of the difference between a vegetarian and a vegan, but just in case, we will explain again: There are no animal products in the diet, be it meat, fish, seafood, milk, eggs, honey. There are no meat dishes in the diet – fish, meat and anything that implies the need to be killed. In a rough form, these concepts can be distinguished in the following way. In terms of cholesterol The vegan way of eating here is gaining much more points. Cholesterol is an organic compound present in the cell membranes of living beings, and its content in plant products is extremely low. Accordingly, vegans have little to no need to worry about high cholesterol levels. However, do not forget about the “good” cholesterol, to maintain which you need to consume healthy fats from plant sources and engage in physical activity! In terms of saturated and trans fats The most saturated fats come from animal products, especially cheese. Sources of trans fats are hydrogenated vegetable oils. Many of us are aware that trans and saturated fats are linked to the risk of cardiovascular disease. In addition, these fats increase the likelihood of gallstones, kidney disease, and even type XNUMX diabetes. In terms of iron Dairy products are a poor source of iron. Moreover, they interfere with the absorption of iron by the body. The optimal source of iron is sprouted grains. Both in terms of nutrition and digestion. The more grain is processed, the more problematic it is for the body to digest. In terms of calcium Yes, surprisingly, many people still equate healthy bones with dairy products. And it is this misconception that stops vegetarians from going vegan! Associating bone health with high dairy intake, nothing could be further from the truth. The richest and most absorbable form of calcium is greens, especially kale and collard greens. Let’s compare: 100 calories of bok choy cabbage contains 1055 mg of calcium, while the same number of calories of milk contains only 194 mg. In terms of fiber Because vegetarians get a lot of calories from dairy, they still eat less plant-based foods than vegans. Dairy products are deprived of the fiber necessary for healthy peristalsis. Since there is no dairy in the vegan diet, their diet is much richer in fiber.

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