Coronavirus Disease; Non-Vegetarian Food Increases The Risk Of Covid-19 | If you are vegetarian, then the risk of getting corona is 73% less if you are a vegetarian, if you are non-vegetarian then the risk is more

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There is also a connection to the worsening of the condition from Kovid with your food. Scientists say that vegetarians and seafood eaters are less prone to worsening of the condition after corona infection. At the same time, the risk of becoming critical is higher in meat eaters than vegetarians. This claim has been made by the John Hopkins Bloomberg School of Public Health in Maryland in its recent research.

Scientists say that among vegetarians, the risk of worsening of the condition from Kovid is reduced by 73 percent. At the same time, the risk is reduced by 59 percent in fish eaters like seafood, but in contrast, the risk of becoming critical is higher in non-vegetarians.

Research done on 2,884 infected frontline workers
Researchers conducted research on 2,884 frontline doctors and nurses to understand the connection between food and the severity of the corona. All of them were infected in July and September. These were included from France, Germany, Italy, Spain, Britain and America.

During the research, their infection level, diet and medical history were known. Research revealed that non-vegetarian eaters had a lower risk of worsening the condition.

Therefore, the risk is less in those who take vegetarianism.
Researchers say that a plant-based vegetarian diet contains many types of vitamins, minerals and nutrients. This could also be one reason for the low risk. These nutrients are essential for a better immune system that fights diseases.

Reason 4: Why vegetarian food is better

1. Decreases Risk of Viral Disease

According to a 2013 report by the Food and Agriculture Organization of the United Nations, more than 90% of meat worldwide comes from factory farms. In these farms, animals are kept crammed and cleanliness is also not taken care of here. Because of this, the risk of spreading viral diseases increases. Recently, the viral disease Congo fever spread in Gujarat has also been described as a threat to humans from infected animals.

2. Heart is more happy and sick less

Vegetarian diet keeps you healthier than non-veg, research has also been confirmed on this. Research published in the American Journal of Clinical Nutrition says that if you want to reduce the risk of heart diseases, then eat vegetarian food.

Research was done on 44,561 people in England and Scotland. It was found that compared to non-vegetarians, people who were taking vegetarian diet were 32 percent less likely to be hospitalized due to heart diseases. In these, both cholesterol level and blood pressure were low.

3. If you increase the amount of fruits and vegetables, then the risk of cancer decreases

So far, hundreds of such research has come to the fore that say, if you increase the amount of fruits and vegetables in the food, then the risk of cancer is reduced. According to research conducted at Oxford University, if you remove red meat from the diet, then the risk of colon cancer decreases to a great extent.

4. If you want to control diabetes, then eat fruits and vegetables up to 50%

Medical nutritionists say, if you want to control blood sugar, then take more than 50 percent fruits and vegetables in the diet of the day. Only then add cereals. Avoid taking non-veg, egg, fish, butter and refined food. By doing this, blood sugar can be reduced to a great extent.

What if everyone became vegetarian?

  • In 2016, a study by the National Academy of Science came. It said that if the entire population of the world started eating vegetarian food instead of meat, then by 2050, greenhouse gas emissions could be reduced by up to 70%.
  • An estimated 12 billion acres of land in the world are used for agriculture and related work. Out of this, 68% land is used for animals. If everyone becomes vegetarian, then 80% of the land will be used for animals and forests.
  • This will reduce the amount of carbon dioxide and help in dealing with climate change. The remaining 20% ​​of the land can be used for agriculture. Whereas, on one-third of the land that is cultivated now, fodder for animals is grown.

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