Benefits of Vegetarianism

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percent less mortality from heart disease and 70 percent lower risk of stroke than the low flavonoid consumers

Reduced risk of cancer:

� A major report published by the World Cancer Research Fund recommended that we lower our risk of contracting any form of cancer by eating more leafy green vegetables, which are more common in a vegetarian diet than an omnivorous diet.
� People who eat higher amounts of fruit and vegetables reduce their chance of getting cancer by 50 percent.
� About 36 different fruits and vegetables have been identified as cancer-preventative foods. Among these include broccoli, carrots, celery, citrus fruit, grapes and various berries.

Reduced risk of stroke:

� A study conducted by the NHANES (National Health and Nutrition Examination Survey) committee, concluded that consuming fruit and vegetables three or more times a day compared with less than once a day was associated with a 27% lower incidence of stroke and a 42% lower stroke mortality.
� In ...

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