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Craig, Winston. "A Short Historical Perspective on Vegetarian Diets." //Vegetarian-Nutrition.info//. Andrews University, 2003. Web. 24 Mar. 2011. <__ [|http://www.vegetarian-nutrition.info/updates/vegetarian_diets_health_benefits.php>.] __

__ Facts (lack of facts compensated for on another source) : __
 * 1) appropriately planned vegetarian diets are now recognized by many, including the American Dietetic Association, as being nutritionally adequate, and providing healthful benefits in the prevention and treatment of chronic diseases
 * 2) Choosing a nonvegetarian lifestyle has a significant health and medical cost.
 * 3) __The total direct medical costs in the United States attributable to meat consumption were estimated to be $30-60 billion a year__, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians
 * 4) A large body of scientific literature suggests that the consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products, along with a regular exercise program is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality
 * 5) In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality
 * 6) . [|Soy protein contains isoflavones, such as genistein and daidzein, that act as phytoestrogens and inhibit tumor growth, lower blood cholesterol levels, decrease the risk of blood clots, and diminish bone loss]. These benefits clearly translate into a lower risk of heart disease, stroke, cancer and osteoporosis
 * 7) A major report published by the World Cancer Research Fund in 1997 recommended we lower our risk of cancer by choosing predominantly plant-based diets rich in a variety of vegetables and fruits, legumes and minimally processed starchy staple foods, and to limit the intake of grilled, cured and smoked meats and fish.
 * 8) These methods of preparing meat produce polycyclic aromatic hydrocarbons and heterocyclic amines which are carcinogenic
 * 9) People who consume higher amounts of fruits and vegetables have about one-half the risk of cancer, especially the epithelial cancers
 * 10) The risk of most cancers was 20-50% lower in those with a high versus a low consumption of whole grains
 * 11) __About three dozen plant foods have been identified as possessing cancer-protective properties__.
 * 12) These include **cruciferous vegetables** (broccoli, Brussels sprouts, cabbage, cauliflower), **umbelliferous vegetables and herbs** (carrots, celery, cilantro, caraway, dill, [|parsley]), **other fruits and vegetables** ([|citrus], tomatoes, cucumber, grapes, cantaloupe, berries), **beans** ([|soybeans]), **[|whole grains]** (brown rice, oats, whole wheat), **flaxseed**, many **[|nuts]**, and various **[|seasoning herbs]** ([|garlic], scallions, onions, chives, ginger, turmeric, [|rosemary], [|thyme], oregano, sage, and basil)