“The transition to a vegetarian diet in 90-97% of cases prevents the development of cardiovascular disease” (“Journal of the American Medical Association” 1961).
A survey of 214 scientists studying atherosclerosis in 23 countries showed that if the body receives more cholesterol than required (as a rule, this is what happens when eating meat), then its excess is deposited on the walls of blood vessels over time, reducing blood flow to the heart. It is the main cause of high blood pressure, heart failure and strokes.
Scientists from the University of Milan and the Meggiore Clinic proved that vegetable protein normalizes blood cholesterol levels. Over the last 20 years of cancer research, the link between meat consumption and cancer of the colon, rectum, breast, and uterus has been unequivocal. Cancer of these organs is rare in those who eat little or no meat at all (Japanese and Indians).
|According to the Encyclopædia Britannica, “Proteins derived from nuts, grains, and even dairy products are considered relatively pure in contrast to those found in beef—they contain about 68% of the contaminated liquid component. These impurities “have a detrimental effect not only on the heart, but also on the body as a whole.|
Research by Dr. J. Yotekyo and V. Kipani of the University of Brussels showed that Vegetarians have two to three times more endurance than meat eaters, and they also recover three times faster.