By eliminating the meat, in principle, a reduction in the intake of arachidonic acid and cholesterol from it is obtained. Removing the preserved meat also reduces some food additives, such as saltpetre, and a more or less high slice of fatty acids By removing, indirectly, the grilling of the meat, a significant reduction of the residues of the carbonization of proteins and fats is also obtained. The increase in vegetables increases the intake of fiber, water and vitamin, mineral and polyphenolic antioxidants, etc.
and healthy.In fact, the latter would not in any case include large quantities of fatty meats, cured meats and sausages, fatty cheeses and grilled meats, as well as promoting the maintenance of a normal weight. On the other hand, we specify that the only nutritional factor exclusive to foods animals is cholesterol; for the rest:
- arachidonic acid is very abundant especially in certain oil seeds;
- nitrates, much more dangerous than the saltpeter additive, abound in the soil where they are used as fertilizer;
- saturated fats, and worse hydrogenated fats (for example in certain oils and margarines), are also present in foods of vegetable origin;
- even vegetable foods can be roasted with intense and rapid cooking.
It is therefore the choice of the type of food (raw, processed, preserved, etc.), not of its kingdom to which it belongs, that determines its wholesomeness.
