Why eat more vegetables and less meat ?

• 1. Lycopene in most red fruits and vegetables can promote cardiovascular and prostate health, while green fruits and vegetables are rich in lutein, chlorophyll and polyphenols, which can promote the health of liver, lung and retina.
  
  2. There are many kinds of vitamins. Once people lack vitamins, they will have some diseases. Even if they lack a few milligrams, they will have problems. Most of the vitamin C needed by the human body has to be obtained from vegetables.
  
  3. Studies have shown that eating the same amount of staple food in a meal, increasing the intake of green leafy vegetables can delay the rise of postprandial blood glucose. At the same time, a number of epidemiological studies have proved that the high intake of green leafy vegetables can significantly reduce the risk of diabetes.
  
  4. It can provide a lot of potassium, calcium and magnesium for diet. The green of green leafy vegetables comes from chlorophyll, which contains magnesium. Therefore, the more dark green the color is, the higher the content of magnesium is. Potassium, calcium and magnesium can resist the pressor effect of sodium to a certain extent.
  
  5. Chlorophyll, dietary fiber and a variety of phytochemicals in green leafy vegetables are beneficial to reduce the absorption of pollutants, promote their excretion from the intestine, improve the detoxification ability of the liver, and reduce the mutagenicity of carcinogens. In a polluted world, eating dark green leafy vegetables is an important self-protection measure.
  
  Why eat less meat?
  
  1. Because meat contains a lot of protein, protein is not easy to digest, more will cause related adverse reactions, such as gastrointestinal discomfort, so try to eat less.
  
  2. If the meat of animals is not stored for a long time, it will naturally decay into a morbid cyan gray. In order not to make them "ugly", butchers add nitrate, nitrite or other preservatives to the meat, which will make the meat appear bright red.
  
  3. It is believed that the chemical substances produced by the interaction of intestinal microorganisms and digestive juice in meat eaters can cause cancer. This also explains why colorectal cancer is very common in meat based areas, such as North America and Western Europe, but rarely in vegetable based India.