There are a number of debates ongoing with respect to whether humans were meant to eat meat and whether meat is healthy. There has been a growing population of medical experts and consumers who have problems with eating meat, and the research overwhelmingly supports this. After reviewing a multitude of studies, the American Dietetic Association and the Dietitians of Canada published an extensive report in 2003 regarding vegetarian diets. The report found that vegetarians have lower body mass indices, lower levels of prostate and colorectal cancer, healthier cholesterol levels, lower blood pressure, lower levels of type 2 diabetes, and lower death rates from heart disease. Other studies have revealed that people on vegetarian diets experience lower cancer levels, lower osteoporosis, lower rates of urinary diseases, less dementia, lower rates of diverticulosis, fewer gallstones, and lower rates of rheumatoid arthritis (Leitzmann 2005). In a twelve year mortality study of 6115 vegetarians and 5015 meat-eaters, vegetarians had a 40% less mortality rate for cancer, and 20% less likely to die before the age of 65 than meat-eaters. (Thorogood et al. 1994; West 1994). According to the World Cancer Research Fund and the American Institute for Cancer Research, in a report Food, Nutrition and the Prevention of Cancer: A Global Perspective (1997), 25-50% of all cases of cancer can be prevented by a vegetarian diet.

In three studies of approximately 11,000 subjects each done at the University of Oxford, death rates among vegetarians were significantly lower than the general population (Key et al. 2003). Research has also confirmed that vegetarians have higher levels of circulating antioxidants such as lutein, xanthins, carotenoids, and corresponding higher levels of glutathione and superoxide dismutase (Rauma 2003).

References:
Key T, Appleby P, Davey G, Allen N, Spencer E, Travis R. Mortality in British vegetarians: review and preliminary     results from EPIC-Oxford. Amer. Jour. Clin. Nutr. Suppl. 2003;78(3):  533S-538S.
Leitzmann C. Vegetarian diets: what are the advantages? Forum Nutr. 2005;(57):147-56.
Rauma A. Antioxidant status in vegetarians versus omnivores.  Nutrition. 2003;16(2): 111-119.
Thorogood M, Mann J, Appleby P, McPherson K. Risk of death from cancer and ischaemic heart disease in meat         and non-meat eaters. BMJ. 1994 Jun 25;308(6945):1667-70.
West R. Risk of death in meat and non-meat eaters. BMJ. 1994 Oct 8;309(6959):955.

What is a Vegetarian?
There are different definitions, many of which say the same thing, but there are slight nuances. In our opinion, the best definitiion is that a vegetarian does not eat products that require the killing of an animal, fish or foul. This includes not only includes birds of a feather and fish of the sea, but also includes crab and mussels.

It is for this reason that vegetarians will eat milk that is taken from goats, cows and other animals. If the taking of the milk does not require the animal to be killed, then it is considered vegetarian. With regard to the term lacto-vegetarian, this is an oxymoron because dairy is derived without killing the animal.

There are also some wordsmithing that is done around some who choose to be more flexible  with their definition of vegetarianism. Some use the term ovo-lacto-vegetarian to describe someone that will eat eggs and dairy, but no other products that require an animal to be killed. Of course, there is some debate whether the hens are laying fertile eggs, but theoretically (especially free-range), there is a baby chicken fetus in the egg, so this would be considered killing an animal. (While some insist that commercial eggs are never fertile, fertile eggs do occasion commercial egg batches, although it is fairly rare.)

There are also numerous combinations of diets where a person has eliminated red meat and still continues to eat chicken, fish and or other animal products. While the efforts to reduce meat from the diet is certainly appreciated by any vegetarian, it would be incorrect to call this diet some version of vegetarian.

There is an additional aspect that should also be considered, however. One is the notion of survival. There may be circumstances where a vegetarian cannot obtain enough food to survive without eating animal products. For example, a person living in the tundra during the winter-time, or a person stranded on a boat in the middle of the ocean without food, or a person in the desert. A person who eats animal products in these circumstances does not have to lose their distinction of being a vegetarian, assuming they resume their normal diet when they are able.

What is a Vegan?
A vegan is also a vegetarian. However, a vegan will commit to refraining from any animal products, even if the animal is not hurt or killed in the process. For many, this might also include honey, which is produced from a conversion of flower pollen mixed with enzymes from the bee, and other products derived from insects. Many vegans feel that commercial operations that milk cows, for example, are mistreating these animals. Their further abstinance from animal foods of any kind should certainly be applauded and appreciated by all vegetarians.

A side note: One possible solution to the mistreatment issue for a vegetarian would be to insist upon dairy products that are organically produced on smaller dairy farms, or farms that allow their cows to graze. Contact your organic dairy brand customer service number to request details on their farming practices, and voice your concern over how dairy cows are managed!

What about Digestion?

A meat diet will result in a greater tendency of constipation, diverticulosis, colorectal cancer and irritable bowel syndrome. In a study published in the Journal of the American Medical Association, those who ate more red meat had twice the risk of colon cancer and 40% chance of rectal cancer (Chao 2005). While a typical vegetarian meal takes 24-36 hours to turn around food from meal to stool, a meat meal may take from 48-72+ hours to complete the cycle. What happens to food matter sitting for this long in the intestines or colons? It putrefies. It stagnates. It rots. We might compare the process of decomposition through a 2-3 day cycle to a compost heap. During the composting process, various species of pathogenic bacteria accumulate. As the composting time increases, pathogenic bacteria accumulate in larger numbers, causing dysbiosis. As a result, not only do meat-eaters have more colon cancers, but they burden their immune systems and are thus more susceptible to infections.

Reference: Chao A, et al. Meat Consumption and Risk of Colorectal Cancer. JAMA. 2005 January 12: 172-182.

Come back for more articles, or if you would like to have yours posted, please feel free to contact us below!