Meat And Your Body: Better Off In Veggie Kingdom As a third of Britons Shun Red Meat-Meat consumption in the past year has dropped by a third according to a research into meat intake in Britain.
The British Social Attitudes survey, Pollsters discovered that about 29 per cent of British people have reduced their consumption of meat in the past year with another nine per cent saying they were considering reducing their meat intake or cutting meat out entirely. More three per cent have been discovered to be vegetarian or vegan.
As a passionate meat lover hooked on the flesh thing and vowing to ditch steaks and burgers in favour of a vegetarian lifestyle , you may adopt the following new approach for ethical reasons or because of concerns about red meat and health hazards they create. You hold your own destiny though and you casn turn things around if you know the dangers your meaty ways put ahead and decide to shun the easy root disease and bug acquisition. So, what really happens to your body when you stop eating meat? Some good benefits though:
1. You lose weight
A team at George Washington University School of Medicine in Washington in the US recently tried pinpoint how much weight a person loses if they switch from being an omnivore to a vegetarian.
© Provided by Independent Print LimitedThe research, which reviewed previous studies and was published in the Journal of the Academy of Nutrition and Dietetics, showed participants who cut meat out of their diets lost around 10lbs on average without monitoring their calorie intake or increasing the amount they exercised.
“The take-home message is that a plant-based diet can help you lose weight without counting calories and without ramping up your exercise routine,” Neal Barnard, M.D., lead author of the study and an adjunct associate professor of medicine at the George Washington University, said at the time.
2. Your gut bacteria will change
The saying goes you are what you eat, and that relates to your digestive system as much as any other part of your body.
A 2014 study exploring the difference between the gut bacteria found in omnivores, vegans and vegetarians found differences in all three.
However, the biggest variation was between omnivores and vegans – who don’t consume any animal products whatsoever.
Researchers at City University of New York found that vegans had more protective species of gut bacteria.
3. You could become deficient in nutrients
A balanced vegetarian or vegan diet can provide enough nutrients with enough planning. But it can be harder to get enough iron, vitamin D and vitamin B12, according to the NHS.
The body recommends eating enough pulses, such as beans and lentils, nuts, fruit, dark green vegetables, whole grains, and cereals with fortified irons to get enough of the substance.
4. Your risk of developing cancer could drop…
A recent World Health Organisation report classed processed meat as carcinogenic, and so products such as bacon and salami found themselves categorised alongside formaldehyde, gamma radiation and cigarettes.
Red meat was also labelled as “probably” having cancer causing properties. Eating just a 50g portion of processed meat – or two rashers of bacon a day – increases the risk of bowel cancer by 18 per cent, the experts concluded.
However, while this sounds like a significant rise, the 18-per cent rise in the risk of bowel cancer the IARC scientists warned of is from the base level that around 6 in every 100 people in the UK will get bowel cancer – not in total for each person. Therefore, the rise would translate to one extra case of bowel cancer in all those 100 lifetime bacon-eaters.
5. …as well as your chance of having heart disease
Scientists recently found that red meat is linked to heart disease. A study be Lerner Research Institute in the US showed that carnitine, a nutrient found in the food, sets of gut microbe reactions which contribute to the development of heart disease.
“This adds to the growing body of data reinforcing a connection between red meat, carnitine ingestion and heart disease development,” said lead author Stanley Hazen, MD, PhD, Vice Chair of Translational Research for the Lerner Research Institute and Section Head of Preventive Cardiology & Rehabilitation, according to a report by the Cleveland Health Clinic.