Eating or not eating meat is one of the most pressing dilemmas of our time. Citizens are increasingly concerned about health care. Here we present the consequences for our body that we become vegetarians, as recorded by an article in the Spanish daily 20 minutes.
Decreased cholesterol level
High levels of cholesterol are a major cause of the onset of heart disease and stroke, which claim millions of lives each year worldwide. People who do not eat meat have a lower cholesterol level by 35% more than those who do, according to a study by US medical journal 'Forks Over Knives'. The main reason is that vegetables are low in fat and high in fiber.
Reduction of chronic inflammation
Vegetables reduce chronic inflammation, which can cause diseases such as diabetes and stroke. Thanks to the high level of antioxidants containing, vegetables decrease the amount of C-reactive protein in the body. Doctors link the high level of this protein with the occurrence of severe inflammation in the body.
Renewing your microbiome
Billions of microorganisms that live in our bodies are collectively called microbiome. Doctors say they are essential to the functioning of the body: strengthen our immune system, help maintain our healthy tissue and protect us against cancer. Vegetable consumption stimulates production of microorganisms that enhance our health. By contrast, products containing high fat and low fiber activate the production of harmful bacteria.
Genetic changes
Scientists are convinced that environmental and related to lifestyle that we can activate and deactivate genes factors. Research has shown that positive changes in lifestyle, including diet based on vegetables, can lengthen our telomeres (ends of chromosomes that help keep our stable DNA). This means that eating vegetables can help prolong our lives, as some longer telomeres imply a slower aging of tissues.