This 7-day food plan makes it easy to consume your veggies. If one looks closely at the research, however, one quickly considers that it is processed meats like cold slices and sausages that are usually implicated in tumor causation (41) rather than meat per se. Furthermore, baking methods seem to play a part in if a meats becomes carcinogenic (42). Quite simply, it's the added chemicals to the beef and the chosen cooking method that are in fault rather than the meats itself.
As we become increasingly worried about our health and the surroundings, more and more of us are ditching meat and fish in favour of vegetarianism and veganism. Restaurants under western culture are being used to catering to every allergy, desire, intolerance, religious necessity and diet whim - from no red meat to gluten-free, lactose-free, low carbohydrate, zero fat, low sodium, kosher, halal, pescetarian and much more.
A number of the participants who reported being vegetarian said they used fish or chicken. We found no difference in IQ ratings, or any marker of socioeconomic status, between this group and the rigid vegetarians. It might be that vegetarianism is present as a continuum, with those who illustrate themselves as vegetarian but who are prepared to eat white beef or fish (flesh that is paler and less obviously meaty than meat, pork, or lamb) having the same trait but less of it than those who avoid consuming any creature flesh.
Non-fermented soybeans and foods made with them are saturated in phytic acid solution (110), an anti-nutrient that binds to mineral deposits in the digestive tract and provides them out of the body. Vegetarians are known for their tendencies to nutrient deficiencies, especially of zinc (111) which is the high phytate content of grain and legume structured diets that is to blame (112). Though several traditional food preparation techniques such as soaking, sprouting, and fermenting can significantly reduce the phytate content of grains and legumes (113), such methods are not commonly known about or employed by modern individuals, including vegetarians. This places them (and other people who eat a diet abundant with whole grains) at a greater risk for nutrient deficiencies.
Vegetarians are often considered to be in danger for zinc insufficiency. Phytates, the component of grains, seeds, and legumes, binds zinc and in that way reduces its bioavailability. However, a sensitive marker to evaluate zinc position in humans is not more developed, and the consequences of marginal zinc intakes are badly recognized ( 76 ). Although vegans have lower zinc intake than omnivores, they do not differ from the nonvegetarians in practical immunocompetence as evaluated by natural killer cell cytotoxic activity ( 14 ). It would appear that there may be facilitators of zinc absorption and compensatory mechanisms to help vegetarians adjust to a lower absorption of zinc ( 77 ).