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December 27th, 2011 
FAKE NEWS for the Zionist agenda TUESDAY, Dec. 27 (HealthDay News) — Vegan diets are considered
by some to be extreme, a strict way of eating that exists on the radical
fringes of vegetarianism.
But today, a growing number of people are giving vegan diets a second
look, and nutritionists now believe that a well-thought-out vegan eating
plan could be the most healthy way to live for most people.
“Properly planned vegan diets are healthy, nutritionally adequate and
may provide health benefits in the prevention and treatment of many
diseases,” said Vandana Sheth, a registered dietitian and nutrition
educator in Rancho Palos Verdes, Calif., and a spokeswoman for the
American Dietetic Association.
Vegan diets are plant-based and exclude all animal products, even items
like milk, cheese and eggs that are allowed in some forms of vegetarian
diets.
Veganism drew added attention in 2011 from a pair of U.S. notables.
Former President Bill Clinton — long famous for McDonald’s runs and
barbeque lunches — announced in August that he had converted to a vegan
diet. And domestic doyenne Martha Stewart dedicated an hour-long episode
of her TV show in March to the vegan lifestyle.
Research has found that people who follow a vegetarian or vegan
lifestyle enjoy a number of health benefits, Sheth said. These
include:
- Lower cholesterol levels.
- Lower blood pressure.
- A healthier body mass index.
- Decreased risk for heart disease.
- Decreased risk for cancer.
- Better control and prevention of diabetes.
“They don’t have to worry about cholesterol because cholesterol is only
found in animal products,” Sheth said. “And as you would expect, vegan
diets are much higher in fiber.”
Sheth added that research has found vegan diets to be appropriate for
people at all stages of the life cycle — even people at crucial stages,
such as growing children, pregnant or lactating women, and highly active
athletes.
One of the long-standing criticisms of a vegan diet has been that
people will miss out on many essential nutrients that are in rich supply
in animal products. Nutritionists say that is no longer a serious concern,
although people in a vegan lifestyle do need to pay careful attention to
their supply of certain nutrients.
Interestingly, protein is not one of the nutrients that vegans need to
worry about, even though plants are not the best sources because their
proteins do not break down into the full range of amino acids that the
human body requires for healthy functioning.
“It’s true that most plant foods don’t contain all the essential amino
acids needed by our bodies, while animal proteins do,” said Andrea
Giancoli, a registered dietitian in Los Angeles and a spokeswoman for the
American Dietetic Association. “But a grain plus a bean makes a complete
protein. As long as you’re getting a variety of those, you are fine — and
they don’t need to be consumed at the same time.”
Sheth and Giancoli also noted that certain vegan “super foods” like soy
products and quinoa have been found to contain proteins that break down
all the essential amino acids.
“It is absolutely possible to get enough protein from beans, lentils,
tofu, soy products and other plant sources like seeds and nuts,” Sheth
said. “As long as you’re getting a varied amount throughout the day, your
body can mix it up and get what it needs.”
Nutrients that vegans do have to keep careful track of in their diets,
according to Sheth and Giancoli, include vitamin B12, a key nutrient in
cell metabolism, nerve function and blood production, and calcium, which
is needed for healthy bones. Animal products are rich in vitamin B12, and
dairy products contain loads of calcium.
However, vegans can get B12 and calcium from fortified cereals and
fortified dairy substitutes such as soy or rice milk. “You need to be a
smart consumer and read labels to make sure you’re buying products that
are fortified,” Giancoli said. Dark green leafy vegetables like broccoli,
collard greens or kale also are good sources of calcium.
Vegans also have to make sure they get enough iron, which is essential
in the creation of hemoglobin, the protein in red blood cells that
delivers oxygen to cells and tissues throughout the body. Again, animal
products are much more rich in iron, although plant foods such as dried
beans, dark green leafy vegetables and fortified dairy substitutes are
good sources.
“Keep in mind that our bodies are able to absorb more iron from food if
the meal is also rich in vitamin C,” Sheth said. “If you’re having
spinach, you might have tomatoes or a citrus dressing with it to increase
absorption.”
Omega-3 fatty acids probably represent the greatest nutritional
challenge for vegans, the two nutritionists said. Thought to be critical
for cognitive function and healthy cardiovascular function, omega-3s
appear in large amounts only in fatty fish such as salmon — a dietary
no-no for vegans.
Some plant sources — flaxseeds, soybeans, pumpkin seeds and walnuts,
for example — contain a type of omega-3 fatty acid, but it’s not the
same type found in fish and has not been proven to have the same level of
health benefits, Giancoli said.
“There’s some concern that vegans may be missing out,” she said.
Finally, vegans need to keep in mind that it’s just as easy for them to
indulge in an unhealthy diet as it is for omnivores, Sheth said.
She recommends that her vegan clients follow the federal government’s
“My Plate” guidelines for eating, the same as everyone else should.
“You’re basically just replacing the protein source,” Sheth said.
“Otherwise, it’s the same meal.”
More information
The U.S. Department of Agriculture has more on vegetarian eating.
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