Nutritional pros and cons of Vegan, Vegetarian & Vegetarianism

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Nutritional pros and cons of Meat-based and Vegetarian Diets

Most individuals who have switched to a vegetarian lifestyle at some point in their lives (who were not born

into it), have done so following some form of perceived enlightenment, or after the realization that consuming

animal products is either anti-religious, anti-earth (to save the planet), against animal rights, or that it is simply

unhealthy. I have been testing and treating many vegetarian patients for more than three decades, so I am

presenting arguments for and against the consumption of animal-based products from a health-point of view.

Contrary to vegan-based reviews or commentaries, people following a strict vegetarian diet are not healthier

than their omnivorous counterparts. In fact, on average, they suffer from as many, or more medical problems

as compared to non-vegetarian individuals, who include meat or eggs in their diet.

There is absolutely no question that the average person does best health-wise by consuming a mixed diet

that is as fresh, and hopefully as unprocessed as possible. Beyond that, an individual assessment is required

to provide the necessary information to help make a decision of whether one's diet should be adjusted with

greater emphasis toward

1) specific food groups,

2) a change in the percentage of the carb, protein or fat content of a meal, or

3) toward a more vegetarian or non-vegetarian diet - to achieve a more optimal approach to health.

Mineral ratios (potassium / sodium, or calcium / phosphorus...) of common foods or beverages consumed

also deserve attention as they can have a favorable or unfavorable effect on someone's health problems.

Kidney and liver chemistry are the chief resources to base the decision on of whether a patient would benefit

more from an omnivorous, or vegetarian lifestyle. Individuals who predominately exhibit lower levels of iron,

protein, phosphorus, sodium, and manganese, and higher levels of potassium and zinc are better candidates

for diets with a greater emphasis on meat, while those with a tendency for higher levels of the above (sodium,

iron, protein, phosphorus, and manganese), and lower levels of zinc and potassium, are better candidates to

adopt vegetarianism, and they should reduce, or avoid animal-based food sources as much as possible.

With some medical problems (renal failure), a primarily vegetarian-based diet becomes almost mandatory,

but even then certain types of vegetables, e.g. those that are oxalic acid-rich, would have to be avoided. On

the other hand, patients exhibiting very high levels of cellular potassium or zinc, and as such are at a greater

risk for developing genitourinary conditions, including ovarian / testicular cancer, should avoid strict vegan-

types of diets that tend to promote much higher cellular levels of both of these elements. (see also Acu-Cell

"Zinc & Potassium").

There are no vegetarian sources of Vitamin B12, which is why herbivores (e.g. rabbits) meet their Vit B12

requirements by eating plants that are infested with insects, or by eating their own feces, while in ruminants

(sheep, cows), the microbes fermenting and digesting plant material in the rumen (the first stomach)

incorporate cobalt into Vit B12, which is subsequently absorbed and utilized. (see also "Nickel & Cobalt").

Vit B12 liver reserves in adults may last for several years before becoming depleted as a result of switching

to a strict vegan or vegetarian diet, however Vitamin B12 deficiency in vegetarian children is much more
serious since symptoms do not always become obvious or acute until some damage has resulted. While it is

recommended to supplement extra amounts of Vitamin B12 with vegetarian adults, it is mandatory with vegan

or vegetarian children!

Because of improved sanitation, this is much more important in Western societies, since in lesser developed

parts of the world, insect or feces-contaminated fruits or vegetables have generally been sources of Vit B12

for those growing up in a predominantly vegetarian environment or culture.

It may also be advisable to supplement a very small amount (DRI / RDA) of the active form of Vitamin B6

(pyridoxal-5-phosphate), since vegetarian sources of Vit B6 only supply the inactive form (pyridoxine), which

will have to be converted to the active form by the liver, however the efficiency of the liver to do so may be

compromised with certain types of liver diseases. Ideally, when supplementing Vitamin B6 as pyridoxine, a

brand should be purchased that supplies a small percentage of Vitamin B6 as pyridoxal-5-phosphate (P5P)

as well.

Both, Vitamin B12 and Vitamin B6 (along with folic acid and others) are also able to lower homocysteine

levels which tend to be on the high side with many vegetarians, so these vitamins will have a favorably affect

on a vegetarian's cardiovascular system also. (see also Acu-Cell "B-Complex Vitamins").

The decision to supplement additional iron (particularly with vegetarian women), or protein, may have to be

made based on actual lab tests, whereby low protein and/or iron frequently - but not always, may suggest low

sodium levels also. Using normal amounts of table salt will on average resolve that situation, however in low

aldosterone types, where using salt alone will not bring up sodium levels, supplementing choline bitartrate or

licorice may be a consideration.

When iron levels test below normal, then manganese supplementation is frequently indicated as well, being

the associated mineral of iron, which may help with low estrogenic-types of PMS, or hypoglycemic / low blood

sugar-types of symptoms. This tends to develop when high potassium intake - being more prevalent with

vegetarianism - gradually depletes manganese levels in the body.

Why do vegetarian diets worsen cholesterol or triglyceride profiles in some people?

A high potassium / manganese ratio is generally responsible for total cholesterol levels to rise also following

the switch to a vegetarian lifestyle, while lower sodium can be the cause for LDL fractions to go up. Likewise,

a rise in zinc is common when switching to vegetarianism, being partly supported by a decrease in iron (high

zinc / low iron ratio), which may result in raised total triglyceride levels. At the same time, lower protein and/or

phosphates would be the cause for VLDL triglyceride fractions to go up - which of course can also happen

following an increase in the consumption of calcium and simple carbohydrates (sugar, honey, sweet fruits).

One of the misconceptions perpetuated by some sources is that eating meat causes cardiovascular disease,

while vegetarian diets prevent it. We all know that the body cannot exist without cholesterol, and that dietary

cholesterol has little, or no impact on serum cholesterol, so that leaves oxidation of fats and simple sugars

(once converted in the liver) as contributing factors with atherosclerosis. However, this effect is not meat,
nor vegan / vegetarian-specific, and neither are antioxidants, which can be animal and/or vegetarian-based.

I have patients, who as a result of following a strict vegetarian lifestyle enjoy optimal health, and I have patients

who, as a result of eating mostly meat, enjoy optimal health as well. The secret is not the type of diet itself, but

frequently the avoidance of what is generally conceived as being junk food, which can be part of a vegetarian

and omnivorous lifestyle. At the same time, someone's diet should be based on genetic requirements, to

complement one's individual chemical make-up, but should not be based on dogmas or agendas. ¤

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Health Benefits of Vegan, Vegetarian & Vegetarianism

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