Several studies have shown that populations of individuals who follow a vegetarian diet have a lower incidence of certain diseases.

Among these diseases are cardiovascular disease, type 2 diabetes or certain cancers.

Based on all the aforementioned considerations about vegetarian food, we can note several nutritional differences between vegetarian and non-vegetarian diets (omnivores), for example:

• Omnivores eat more fat, particularly saturated fat rate compared with people who have a vegetarian diet.
• Both diets ovolactovegetarianas non-vegetarians as consumption, in quantity, of polyunsaturated fats is lower than the saturated fat.
• Individuals who follow a diet consume half ovolactovegetariana cholesterol than those conducting a conventional omnivorous diet. Simultaneously, people who base their diets on the vegan diet, they receive a contribution of zero cholesterol.
• Vegetarians consume between 75% and 400% more fiber than people who have non-vegetarian diet. Obviously, they are strict vegetarians who eat as much fiber.
• Strict vegetarians, with its power have the highest consumption of carbohydrates compared with the rest of the individuals who carried out vegetarian diets.
• Omnivores consume twice the recommended amount of protein, mainly animal proteins. In the case of ovolactovegetarianos, the protein intake is lower, being only half of this contribution, animal protein. In regard to vegans.
• In general, vegans is greater consumption of antioxidants (vitamins C and E, carotenoids, flavonoids and phytochemicals).

Well combined Incomplete proteins can lead to other value comparable to that of meat, fish and egg.

Some combinations favorable consideration in vegetarian diets:

• Milk and rice or wheat or sesame seeds or potato
• Corn and soybean milk
• Vegetables with rice
• Beans and corn or wheat
• Soy and sesame wheat or rice
• Rice with nuts

It is very important, before deciding to make a vegetarian to have advice from a professional trained in nutrition, to prevent nutritional deficiencies.

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The increased number of people who have knowledge of the L-carnitine as an essential factor in the metabolism of fats and their subsequent transformation into energy or calories, make it a fashion item, but there are many nutritional properties of this dietary supplement.

What is L-Carnitine then?

Its chemical composition was first isolated in 1905 and although it is not, is similar to amino acids. It is synthesized in the liver, kidneys and brain from two essential amino acids lysine and methionine, but for proper synthesis and utilization requires the presence of iron in the body, vitamin C and B complex vitamins Once produced and, L-Carnitine is involved in numerous reactions of our metabolism.

90% of this endogenous compound found in cardiac and skeletal muscle cells, therefore a deficiency may affect the normal functioning of the heart and all our muscles. Lest we are currently lacking, as always, follow a balanced and varied diet. The presence in food is low, the main sources of this compound are: Meat (especially red), Milk, Brewer’s yeast, peanuts, cauliflower, wheat germ, among others.

What role does the L-carnitine in our body?

Its main function is to generate energy for our body. It is a key element for the proper fatty acid oxidation in mitochondria, releasing energy in the form of ATP (adenosine triphosphate). This is key because it is the transport vehicle or a carrier between fat and energy conversion cell centers.

We must make it clear, that L-Carnitine is not a fat burner, but a carrier that enables these fats are used properly as an energy source. Without the L-carnitine fatty deposits may corrode and, consequently, are stored in the bloodstream and in cells of our body.

The synthesis and production in our body occurs in the right quantities provided they have a balanced nutrition and proper. Although in certain specific situations, such as high energy demand or people who eat a vegetarian diet, supplementation is advisable.

L-Carnitine has different fields of action where it can be used:

Cardiovascular Medicine: L-Carnitine is essential in the smooth functioning of the heart, so it is recommended in situations of heart failure, angina pectoris, sequelae of stroke, etc.. Because this dietary supplement promotes contraction of the heart muscle cells. It is a vasodilator and antioxidant at a time. It helps to reduce the concentration of blood cholesterol and triglycerides.

Physical training: it is used as an energy supplement, increasing energy supply to the muscle via increased blood flow in the area.

Weight loss plans: like L-Carnitine transports and mobilizes fat stores for energy production, if the low-calorie diet supplemented with L-carnitine, is conducive to losing body fat.

Difficulties Renal L-Carnitine can be used in people undergoing dialysis treatment, as their shortcomings become very high.

So if weight loss is, no magic solutions must always follow a diet low in calories, varied and balanced practice routine exercise and always have a professional complementary therapy indicate some nutritional supplements.

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There was no difference found between the bone density of a meat eater to a vegetarian who does not eat meat and fish but permits the consumption of eggs, milk and dairy products!
Data on clinical grounds are too small to be considered objective and relevant!
There are no connections between low bone density and fracture risk

but then, you ask, because research has been published so small! The answer is simple: all the evidence points towards the interests of producers of meat and why, beyond what is healthy or not, the stakes are high, a farm makes a lot of money especially intensive, not taking into account the quality of life in which the animal is raised, the yield from the economic point of view is very high. Obviously I’m just personal ideas, conjectures, but perhaps it is true, today I woke up with the moon … crooked.

The vegetarian food is free of saturated fat and rich in fiber and vitamins, and so helps keep your body lean and fit, in addition, the combination of vegetables and seasonal fruit with nuts and flax oil and demigod, improves circulation and fights free radicals. A vegetarian menu is also useful because the presence of water, vitamins, fiber, fruit and vegetables helps your body to cleanse and eliminate the waste, resulting in a more toned body, to protect themselves from the ravages of time and smog, and more energy and vitality.
Sample menu of vegetarian
As you wake up: two glasses of mineral water
Breakfast: a cup of rice or soy milk, two slices whole meal bread, two tablespoons of honey or jam without sugar
Snack: juice of blood oranges
Lunch: 50 g. couscous with vegetables, stewed cabbage and pan-fried with two walnuts and nutmeg, topped with a teaspoon of olive oil and a flax seed
Snack: a kiwi or two mandarins
Dinner: creamy with leeks, carrots and potatoes, pan-fried bean sprouts, an apple and two prunes stewed and flavored with orange peel and cinnamon.
After dinner, a tea with fennel seeds

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The same is true for vitamin B12, which is present only in foods of animal origin, lacto-ovo vegetarians, who consume milk and eggs freely, so they are protected from the risk of deficiencies, and vegans will also in this case necessarily resort to supplements.
We thus see how the risk of nutritional deficiencies in a vegetarian diet is more for vegans and lacto-vegetarians for lacto-ovo-vegetarians. More are at risk even though the fruitarian may incur even in protein deficiency.
As for raw foodists, the main problem for them is represented by the lower digestibility of raw food, which makes it harder for even the absorption of nutrients, as well as deficiencies of hygiene: cooking is not just to make foods more edible, but even the elimination of bacteria that may be harmful to health.
It is therefore clear as to become a vegetarian is not enough to eliminate from their diet of meat and fish, but rather rearrange their style food in order to ensure all the necessary nutrients to maintain good health

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It also seems established, both by numerous scientific studies, the epidemiological data from the vegetarian diet, although with some differences between the various types that we have already described, is not only healthier, but it also protected against some diseases such as obesity, some types of cancer, hypertension, cardiovascular disease, noninsulin-dependent diabetes and gallstones, reducing the risk of occurrence.
On the other hand, the vegetarian diet is rich in dietary fiber and antioxidants, as the fiber, there are many studies which showed the action in reducing the risk of developing several types of cancer, while antioxidants, with Their line of defense against free radicals, are able to prevent degenerative diseases is different, that premature aging. This style food is also quite low in fat, the excess in the diet dangerously exposed to the risk of hypertension and cardiovascular disease.
In any case, it seems certain that a diet rich in grains, fruits and vegetables compared with a reduced consumption of meat, especially red, become valid for the maintenance of good health.

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