Modern performance of vegetarianism through the metabolic concept of assimilation of food
2009
Medkova, I.L., Scientific-Practical Medical Centre of Vegetarian Society, Moscow (Russian Federation)
Vegetarianism is a method of nutrition excluding the consumption of animal food, as well as a theory of food and biological value of plant foods. Old vegetarians exclude entirely animal food, young vegetarians allow adding milk foods to the ration, sometimes eggs. Since 1970-s the research has been lasting to find out the relationship between nutrition pattern and occurrence of cardiovascular diseases and different metabolic disorders. The research results say that persons keeping to vegetarian diet have a less probability to die of ischemic heart disease, much better lipid blood profile, and lower arterial pressure. By present in RF some experience of developing and using lactovegetarian diets (LD) for treating and preventing diseases connected with atherosclerosis and its complications. LDs are characterized in high unsaturated fatty acids (up to 50-60% of total fat), provide optimum content of protein, contain mainly complex carbohydrates, satisfying the needs for dietary fibers, minerals, vitamins. LDs suppose the consumption of a plenty of raw plant foods, although allowing light cooking treatment. There are 5 meals daily, the last meal – 2 h before sleeping. Due to LD less cholesterol arrives in the organism, its metabolic intensity in liver grows, and synthesis inhibits. Withdrawal of cholesterol increases by sorption with dietary fibers of plant cellulose. Vegetarian diets, in particular LDs, are recommended to introduce broader in dietology.
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