Being a Vegetarian is Healthy

Being a Vegetarian is Healthy

A healthy diet is vital for good health and nutrition. Many diseases results from eating a variety of food that has poor diet. Globally, different people prefer eating a combination of either Fruits and vegetables, or foods from animal sources such as meat and other animal products. Vegans have better health compared to  those who consume animal products. Although some people may argue that eating meat  is healthier, animal products containing high level of cholesterol which is harmful to the body. Vegetarians are healthy because fruits and vegetables reduces depression, enhances healthy skin and hair, and are essential for a longer lifespan.

Firstly, veginism reduces the rate of depression. A depressed individual suffers from mood disorders such as lack of confidence, feeling overwhelmed and having a sense of worthlessness which results to poor quality of life. However, the consumption of fruits and vegetables reduces the risk of stress. According to a survey done by ju and Park to identify the relationship between vegism and depression, it was found that vegetable intake is inversely related to depression. They observed that the depression rate for both adult  gender in Korea was between 4.7% and 8.7% in 2014. The rate decreased as the consumption of fruits and vegetables increased.

Secondly, vegetarians  maintain a healthy skin and hair. Fruits and vegetables are rich in vitamins which are essential for healthy skin and hair. For instance, vitamin A enhances long and strong hair  and helps to protect  against skin infection. Besides, vitamin C helps to heal wounds and cuts on the skin quickly. According to Heather, a daily plant-based diet  consisting  of orange root veggies, raw organic almonds and pumpkin seeds  provide sufficient nutrients for silky hair, strong nails and supple skin. In addition, greens such as spinach and broccoli are rich in calcium, potassium and magnesium which are important minerals that promotes healthy skins.

Finally, vegetables increases  lifespan by reducing risk of diseases. Chronic diseases such as diabetes and heart problems  are mainly caused by vitamin deficiencies. Green foods and fruits provides nutrients that prevent infections by strengening the immune system. Currently, the mortality rate is rapidly rising as a result of increased cases of cancer infections. However, Gundgaard et al. In their efforts to identify the impact of vegetables on the lifespan of human beings suggested that,” a considerable fraction of all cancer incidences can be prevented by a higher intake of fruits and vegetables, resulting to improved public health and longer life span at no additional cost to the healthcare sector.”

To sum up, daily consumption of fruits and vegetables is essential for reducing depression, maintaining healthy body looks and solving early mortality cases. The risk of mental illnesses can be reduced by daily consumption of herbs. Vitamins and minerals helps to maintain a good skin. People who eat greens and raw vegetables live longer and reduce the possibility of chronic infections. Despite the availability of junk foods which are mainly from animal products, people should consider making fruits and vegetables their priorities. Public health organizations should educate people on proper nutrition and emphasize more on vegetarianism.

References

Ju SY, Park YK. Low fruit and vegetable intake is associated with depression among Korean adults in data from the 2014 Korea National Health and Nutrition Examination Survey. Journal of Health, Population and Nutrition. 2019 Dec 1;38(1):39. Available at:https://pubmed.ncbi.nlm.nih.gov/31796113/#

Heather McClees. 5 everyday Superfoods for your nails, hair and skin [Internet] 2019 [Cited 2020 Apr 5] Available at:https://www.onegreenplanet.org/natural-health/everyday-superfoods-for-your-nails-hair-and-skin/

Gundgaard J, Nielsen JN, Olsen J, Sørensen J. Increased intake of fruit and vegetables: estimation of impact in terms of life expectancy and healthcare costs. Public health nutrition. 2003 Feb;6(1):25-30. Available at:https://pubmed.ncbi.nlm.nih.gov/12581462/