285 Quotes About Vegan

vegetarians and vegans had significantly lower mortality than regular meat eaters for pancreatic cancer and digestive diseases, and fish eaters had significantly lower colorectal cancer mortality than regular meat eaters (Supplemental Table 2). Further adjustment for BMI left these associations largely unchanged.

Non-meat eaters, especially vegans, have a lower prevalence of hypertension and lower systolic and diastolic blood pressures than meat eaters, largely because of differences in body mass index.

High animal protein in take was positively associated with mortality and high plant protein intake was inversely associated with mortality, especially among individuals with at least 1 lifestyle risk factor. Substitution of plant protein for animal protein, especially that from processed red meat, was associated with lower mortality, suggesting the importance of protein source.

The idea that damage has to be pain is mistaken. We feel pain because we have specific types of receptors called nociceptors which are programmed to respond to pain, not to touch. People can have genetic malfunctions where they feel pressure but never feel pain because they don't have pain receptors.

The combined results from 5 articles15, 24, 25, 26, 30 with 8 comparisons (254 742 participants) on red meat intake and stroke incidence comparing the highest versus the lowest category show that red meat consumption is linked to an increase of 3% to 20% stroke incidence.

Four articles containing 6 comparisons with reporting data on a total of 213 722 participants were included in the meta‐analysis of total meat consumption and stroke incidence.15, 24, 25, 26 The estimated RRs and 95% CIs of total meat intake and stroke incidence comparing the highest versus the lowest category is shown in Figure 2. The results suggest that consumption of total meat is significantly associated with a 9% to 28% increased risk of stroke.

The results suggest that consumption of total meat is significantly associated with a 9% to 28% increased risk of stroke.

A human body in no way resembles those that were born for ravenousness; it hath no hawk’s bill, no sharp talon, no roughness of teeth, no such strength of stomach or heat of digestion, as can be sufficient to convert or alter such heavy and fleshy fare.

Cows' milk also is poor in iron, and certain forms of cows' milk cause blood and thus iron loss from the gastrointestinal tract. Iron-fortified cereal-based complementary foods – infant cereals – are recommended to supply the iron needs of older infants.