International Vegetarian Day October 1st, 2020.World Vegetarian Day observed as celebration on October 1 every year around the planet.
Caution: Awareness and Information Purpose Only. this post was already updated in 2019
International Vegetarian Day October 1st, 2020
You may not find World Vegetarian Day October 1 in calendar, because some important national or world days may belongs to other county respectively.
It was a joyful day founded by the North American Vegetarian Society in 1977 and accepted by the International Vegetarian Union in 1978, “to promote the enjoyment, compassion and life-enhancing possibilities of vegetarianism.”
It brings awareness to the moral, environmental, health and humanitarian benefits of a vegetarian lifestyle.
World Vegetarian Day begins October as Vegetarian Awareness Month, which ends with World Vegan Day, November 1, as the culmination of that month’s celebrations.
Vegetarian Awareness Month is “Respect for Life” Month, “Vegetarian Diet Month” and more.
Vegetarian Health effects
Studies on the health effects of a vegetarian diet observe mixed effects on mortality. One review reduced the overall risk of all-cause mortality, cancer (excluding breast) and cardiovascular disease.
However, the meta-analysis found a lower risk of ischemic heart disease and cancer but had no effect on overall mortality or cerebrovascular disease. The risk of lung cancer deaths among those on a vegetarian diet is less than five years.
Vegetarian diet helps reduces the risk of diabetes. There is some evidence that a vegetarian diet helps people with type 2 diabetes attain Glycemic control.
A vegetarian diet reduces the risk of heart disease, as well as the need for prescribed medications for chronic illnesses.
According to some studies, the vegetarian lifestyle is associated with vitamin B12 deficiency and low bone mineral density.
However, a study of vegetarian and carnivorous adults in Taiwan found no significant difference in between both bone mineral density groups.
Vitamin B12 deficiency
A strict vegetarian diet that prevents the consumption of all animal products leads to vitamin B12 deficiency, which is a risk factor for many health disorders that increase the risk of anemia, neurological deficits, gastrointestinal problems, platelet disorders and cardiovascular diseases.
This risk can be supplemented by eating a fortified diet with vitamin B12 added during preparation or by taking sufficient amounts of vitamin B12.
Protein intake on a vegetarian diet is lower than a meat diet but can meet the daily needs of most people.
Studies at Harvard University and other studies in the United States, the United Kingdom, Canada, Australia, New Zealand and various European countries have confirmed that vegetarian diets are adequate for as long as different plant sources are available and consumed.
Vegetarian foods generally contain less iron than meat from non-vegetarian foods, but it has less bio-availability than iron from meat sources, and its absorption can sometimes be prevented by other foods.
According to the Vegetarian Resource Group, a diet rich in vitamin C, such as citrus fruit or juice, tomatoes or broccoli, is a good way to increase the amount of iron absorbed in meals.
Iron-rich vegetarian foods include black beans, cashew nuts, hempseed, kidney beans, broccoli, lentils, oatmeal, raisins, spinach, cabbage, lettuce, black-eyed peas, soybeans, many breakfast cereals, tomatoes, sunflower seeds, chickpeas, tomato juice, tempeh, molasses, thyme, and wheat bread.
A related vegan diet is higher in iron than a vegetarian diet because dairy products are low in iron.
Iron stores are often less frequent than vegetarians in vegetarians, and some small studies have reported high rates of iron deficiency.
However, the American Dietetic Association notes that iron deficiency is higher in vegetarians than in carnivores (adult males rarely have iron deficiency); Iron deficiency anemia is rare in the diet.
Vitamin B12 is not commonly found in plants but is naturally found in animal source foods.
Lacto-OVO vegetarians can get B12 from dairy products and eggs, and vegetarians can get it from fortified foods (including plant-based products and breakfast cereals) and foods.
While the body needs a daily microgram of vitamin B12, vitamin deficiency increases the risk of many chronic diseases by strictly following a vegetarian diet.
Plant-based, or vegetarian, sources of omega-3 fatty acids include soy, walnut, pumpkin seeds, canola oil, kiwifruit, hempseed, algae, chia seed, flax seed, echium seed and lettuce, spinach, cabbage and parsley. Purslane contains Omega 3 more than any other green.
Olive (and olive oil) is another important plant source of unsaturated fatty acids. Plant foods can provide alpha-linolenic acid, which the human body uses to synthesize long-chain n-3 fatty acids EPA and DHA. EPA and DHA can obtain large amounts directly from oily fish or fish oils.
Calcium intake in vegetarians and vegans is similar to that of carnivores, as long as the diet is properly planned.
Lacto-ovo vegetarians who have dairy products can get calcium from dairy sources such as milk, yogurt and cheese.
Non-dairy milk, soymilk and almond milk, fortified with calcium, also provide a significant amount of calcium in the diet.
Calcium found in broccoli, Bok Choi and kale is also found in the body.
Although these vegetables have a lower percentage of calcium than a glass of milk, their absorption in the body is high.
Vitamin D needs can be met by the human body’s own generation after adequate and intelligent exposure to ultraviolet (UV) light in the sun.
Products such as milk, soy milk and whole grains can be strengthened to provide a source of vitamin D. For those who do not get enough sunlight or food sources, vitamin D supplementation may be necessary.
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Look At Related Great Events October 1st
International Vegetarian Day is one of the famous celebration days held on 1st October, 2020. It is an important part of consumption in day life food for good health. Health is wealth.
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