Food For Thought: An Epigenetic Guide to Wellness
George J. Febish and Jo Anne Oxley
The following statistics on the effects of vegetarianism on health were found at Dallas- Fort Worth Vegetarian Education Network.
· Breast cancer rate for affluent Japanese woman who eat meat daily is 8.5 times greater than poorer Japanese women who rarely or never eat meat.
· A low-fat plant based diet would not only lower the heart attack rate about 85% but would lower the cancer rate by 60%
· 41% reduction in risk of prostate cancer for men whose intake of cruciferous vegetables is high.
· 70% increase in risk of prostate for men who consume high amounts of dairy products.
· 200% to 300% greater risk of colon cancer for people who eat poultry four times a week compared to those who abstain.
· Vegetarian food decreases the risk of cancer.
· Not only is mortality from coronary artery disease lower in vegetarians than non- vegetarians, but vegetarian diets have been successful in arresting coronary artery disease.
· Heart disease can be actually reversed without medicines through a vegetarian diet in which 10% of calories were contributed by fat combined with a program of modest exercise, no smoking and stress reduction.
High blood pressure:-
· The incidence of high blood pressure in meat eaters compared to vegetarians is nearly triple.
· The incidence of very high blood pressure in meat eaters is 13% more than vegetarians.
· The obesity rate among the U.S. population is 18% The obesity rate among vegetarians is 6%.
· 25% of U.S. children are overweight or obese. Only 8% of the U.S. vegetarian children are obese.
· A minimum of $60,000,000,000 in annual medical costs in the U.S. is directly attributable to meat consumption. Compare that to $65,000,000,000 in annual medical costs directly attributable to smoking. We all see the risk of smoking, but why can’t we see the risk of meat consumption.
· Current research shows calcium loss to be a larger determining factor in osteoporosis than calcium ingested. Animal proteins high in sulfer-containing amino acids, especially cystine and methionine tend to acidify the blood. During the process of neutralizing this acid, bone dissolves into the blood stream and filters through the kidneys into the urine. Meats and eggs contain two to five times more of these sulfer-containing amino acids than are found in protein from plant foods. Research shows that when animal proteins are eliminated from the diet, calcium losses are cut in half.
If you have a chronic illness or dying, change your diet drastically to a vegetarian diet. It may help your body combat the disease and cure you. It can’t hurt you, that’s for sure.