Veg vs nonveg

VEG Vs NON-VEG DIET

BY
PRANAV KHAWALE
BNYS (3rd year)

Overview of the presentation
 What is vegetarian diet ?
 Types of vegetarian diet ?
 What is non-vegetarian diet ?
 Use of canine teeth
 Effect on human body systems
 According to medical science
 Concept of nutrients
 Application of vegetarian diet in treatment
 Effect on panchakosha
 A spiritual perspective

What is vegetarian diet ?
 Vegetarian diet includes
 plant-based diets (fruits, vegetables, etc.)
 with or without the inclusion of dairy products or
eggs
 with the exclusion of meat

 Effect on pancakosha

Types of Vegetarians
 Lacto-OvoVegetarian:
 does not eat meat and fish
 Eats dairy and egg products

 OvoVegetarian:
 does not eat meat, fish, and dairy products
 Eats egg products

 Lacto Vegetarian:
 does not eat meat, fish or eggs
 Eats dairy products

 Vegan:
 does not eat any animal products including meat, fish, eggs, dairy and
honey
5  do not use any animal products such as silk, leather and wool

Advantages of vegetarian foods
 Easily chewable
 Easily digestible
 Vegetarian foods are cheaper than
non-vegetarian foods
 Some vegetables can be eaten raw
preventing the loss of nutrients
while cooking
 Vegetarian foods do not contain as
much fat as non-vegetarian foods

What is non-vegetarian diet ?

 Anything that requires animal slaughter
 Food that is not of plant origin
 Which includes
 Meat
 Eggs
 Fish
 Sea food

Advantages of Non-Vegetarian
 Rich in protein of high biological value
 Vit B complex, especially B12
 Fish, especially the small varieties are a rich source of
calcium
 Egg-white is good source of protein and easily digested

Use of canine teeth
 Function of canine teeth for human
beings is to tear food

 Canine teeth for a meat-based diet

 Just because humans have canines it
doesn’t mean that they should eat
meat

 Humans are herbivores not a carnivores
(According to biologists and anthropologists)

(ADA) American diet association

Humans and animals

 Structure of jaw
 Teeth
 Digestive enzyme
 Length of intestine
 Nail

 According to a study

 It has been observed that the body of non-vegetarian animals

contain 10 times more amount of hydrochloric acid than that of
vegetarian ones
 Human body doesn’t have the same amount of hydrochloric

acid

Nervous and endocrine system
 Correlation between Nervous system and endocrine system
on diet

 Effect on Pancakosha

According to the new developments in
medical sciences
 vegetarian diet is closer to and is more useful for human
nature
 It is more scientific for human body
 Because of this, people are now adopting vegetarian
diet as part of new life-style
 It is a fact that the non-vegetarian diet contains
cholesterol and saturated fatty acid

According to the new developments in medical
sciences cont…

 These are the root cause of problems like
 Coronary heart disease
 Cerebro-vascular accidents (strokes)
 Eye diseases and high blood pressure
 In a non-vegetarian diet, only 40 % of its content is
useful for human body, rest 60 % contains harmful and
toxic products
 Non-vegetarian diet is heavy

Cont…
 Disease causing organisms
 Ex- swine-flu, bird-flu

 Example, Bovine Spongi cause Encephalopathy and mad cow
disease is also a product of consumption of non-vegetarian
diet
-American Diet Association (ADA)

significantly important difference between
vegetarian and non-vegetarian diet
 Vegetarian diet contains dietary fibers whereas non-

vegetarian diet is lacking in it

 Have low incidence of diseases like
 Coronary heart diseases  Hiatus hernia
 Ca of intestinal tract  Diverticulitis
 Piles  Irritable bowel syndrome
 Obesity  Dental caries
 Diabetes  Gallstones
 Constipation

Good Sources of Protein
 Beans

 Tofu

 Egg-white

 Soymilk

 Peanut butter and nuts

 Dairy products

Good Sources of Vitamin C
 Melons

 Citrus fruits

 Pineapple

 Strawberries

 Kiwi fruit

 Broccoli

 Peppers

 Tomatoes

Good Sources of Vitamin D
 Sun light

 Fortified cereals

 Fortified soy milk

 Fortified orange juice

 Egg yolks

 Cow’s milk

Good Sources of Vitamin B12
 soymilk

 Nutritional yeast

 Cow’s milk

 Eggs

Good Sources of Iron
 Bread and cereal

 Whole wheat bread and other whole grains

 Dried apricots, figs, prunes

 Leafy green vegetables

 Tomato juice

 Beans

 Nuts

 Soybeans and tofu

Good Sources of Zinc
 Soybeans and other beans

 Whole grains

 foods like nuts, seeds, fortified ready-to-eat cereals

 Breads

 muffins

Good Sources of Calcium
 Dairy products

 Green leafy vegetables

 Calcium fortified orange juice

 Calcium-fortified soymilk

Good Sources of Magnesium
 grains

 whole-grain breads

 nuts and seeds

 green leafy vegetables

 Potatoes

 Beans

 Bananas

 milk

Good Sources of Phosphorus
 best sources are dairy foods

Good Sources of Potassium
 Potatoes

 green leafy vegetables

 citrus fruits

 Bananas

 dried fruits,

 legumes such as peas and
lima beans

Good Sources of
Vitamin A
 Apricots

 Cantaloupe

 Mango

 Pumpkin

 Butternut squash

 Sweet potatoes

 Spinach

 Carrots

Good Sources of Omega-3 fatty acids
 Flaxseeds and flaxseed oil

 Soybeans and soybean oil

 Tofu

 Walnuts and walnut oil

Good Sources of Iodine
 Sea salt

 Leafy vegetable

 Plant products

 Dairy product

Anti-oxidant theory
 Anti oxidant are the agent which stops the oxidation process

 Oxidation is the damage caused by the free radicles to muscle

tissue, blood vessels and organs, etc

 Ex vit C








 Effect on pancakosha


Cardiovascular:
Health Benefits of Vegetarian Diets

 Death from ischemic heart disease lower in vegetarians

 Heart disease lowest in vegans

 Lacto-ovo and vegans lower in blood cholesterol

 Vegetarian diets not low fat but lower in saturated fat

 higher fiber

 higher consumption of soy protein

 higher intakes of antioxidants

42

Hypertension:
 Lower blood pressure (systolic and diastolic)

 Lower rates of hypertension

 Possible collective effect of beneficial compounds from plant

foods
B M Margetts, L J Beilin, R Vandongen, B K Armstrong Vegetarian
diet in hypertension: a randomised controlled trial, BMJ,293 : 1468,
December 1986

43

Cancer:
 Vegetarians have lower overall cancer rate, not clear what extent is

due to diet

 No differences between vegetarians and nonvegetarians for lung,

breast, uterine, or stomach cancer; nonvegetarians do have
increased risk for prostate and colorectal cancer

 Vegetarians have higher fiber intake; higher intake of
phytochemicals and isoflavones that have anticancer effects

Reduced cancer risk in vegetarians: an analysis of recent reports,. Lanou
and Svenson. Cancer Manag Res. 2011

Diabetes:
 Diets that are more plant-based reduce risk of type II

diabetes

 Lower Body Mass Index (BMI) of vegetarians and higher fiber

intake improve insulin sensitivity

David JA Jenkins., et al. Type 2 diabetes and the vegetarian
diet. Am J Clin Nutr September 2003

Obesity:
 Lower Body Mass Index (BMI)

 Mean BMI highest in meat eaters and lowest in vegans

 Vegetarians consume lower animal fat, higher fiber, lower

alcohol, greater amounts of vegetables

Kidney Disease:
 High intake of dietary protein may worsen existing kidney

disease or increase risk in those susceptible

 Plant foods more beneficial effect on kidney function than

animal protein

Chronic Kidney Disease and Automatic Reporting of Estimated Glomerular
Filtration Rate: A Position Statement,. MJA 2005

Gallstones:
 Nonvegetarians more than 2x likely as vegetarians to suffer

from gallstones

Diverticular Disease:
 Vegetarians 50% as likely to have diverticulitis compared

with nonvegetarians

 Low fiber, high fat diets increase risk

 Meat intake may increase risk

5 layers of existence

At a physical level
•eating a non-vegetarian diet
•there is an increase in Tama component
•likely to cause various diseases
At a psychological level
•increase in the Tama component
•increase in thoughts relating to various desires
•other taamasik thoughts such as sexual thoughts, greed, anger
At a spiritual level
• higher proportion of Sattva component in a vegetarian diet
• conducive for spiritual practice.

Bhagavad gita says


(Bhagavad Gita ch.17/ Shloka 8)

 Foods like juicy, pure ghee, wholesome and pleasing to the
heart purifies ones inner being, gives strength, health and
happiness and satisfaction are considered to satvik quality of
food



(Bagavad Gita 17/ 9)
 Food that are bitter, too sour, salty, hot, pungent, dry and burning are
dear to a person of Rajasik nature

•
•
• (Bagavad Gita 17/10)
Stale, tasteless, decomposed, putrid and leftover food are dear to
person of Tamasik nature

References
 Diet and nutrition
 By Bakharu
 Pubmed central
 Chronic Kidney Disease and Automatic Reporting of Estimated
Glomerular Filtration Rate: A Position Statement,. MJA 2005
 David JA Jenkins., et al. Type 2 diabetes and the vegetarian diet. Am J
Clin Nutr September 2003
 Reduced cancer risk in vegetarians: an analysis of recent reports,.
Lanou and Svenson. Cancer Manag Res. 2011
 B M Margetts, L J Beilin, R Vandongen, B K Armstrong Vegetarian
diet in hypertension: a randomised controlled trial, BMJ,293 : 1468,
December 1986
 www.wikipedia.com

Veg vs nonveg

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