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Created on: March 09, 2007 Last Updated: May 22, 2010
Vegetables are not meat. And meat definitely is not vegetable. As obvious as that seems, it is sometimes hard to believe that one can't be a substitute for the other. Becoming a vegetarian is a difficult process that takes true dedication. That being said, you can be rewarded for your dedication to the lifestyle.
What is good about becoming a vegetarian (PROS)?
1. Vegetables have a lot of vitamins that you need.
2. Vegetables digest easier and cleaner than meats.
3. Vegetables are easier to catch than animals.
What is it so difficult to become a vegetarian (CONS)?
1. Not every restaurant, country, culture, etc. will cater to your choice of eating.
2. Vegetables don't really make you feel full enough.
3. You become a target for persecution, debate, and annoying vegetarianism conversation.
Overall, being a vegetarian isn't necessarily healthier than being an omnivore. Most vegetarians; however, are much more careful about what they eat and make sure they are getting what they need. People who do not have a specific diet are likely to have poor nutrition despite the availability of options.
Becoming a vegetarian will ensure that you eat enough vegetables (which you should be eating anyway), but meat can never truly be replaced in a diet. Unfortunately, during the transition phase, many people will have to eat a lot of carbohydrates to fill themselves up, which ends up backfiring, and causing a return to meats.
The fact that it is difficult to eat meat when you are sick is a sign that meats are not easily digested. However, if you travel a lot, then you might face extra struggles in trying to find vegetarian dishes. It is also a burden to hosts who are not vegetarians.
In either case, the important thing is to have a balanced diet. And if you are transitioning, be prepared for it to take a while and a large commitment; it is a completely different lifestyle. Your only other option is to immerse yourself into a society that has such a strict diet.
Learn more about this author, Joseph Liau.
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