Zinc Deficiency: Eating vegetarian – Is It Really Healthier Without Meat?

Bird flu, mad cow disease, and rotten meat. The scandals have spoiled the appetite for meat for many and encouraged vegetarians to believe that their food is the healthiest! “Wrong!” warns the German Institute for Nutritional Medicine and Dietetics.

You shouldn’t base your diet on meat alone

“Anyone who completely abstains from meat is at risk of physical problems due to iron, zinc, and vitamin B deficiencies.” Young women in particular who eat vegetarian food often have an iron deficit, which is noticeable in the form of anemia, concentration, and immune disorders. Zinc deficiency can lead to skin changes or hair loss. And vitamin B deficiency makes people easily excitable. Growth disorders have also been observed, which is why pregnant women, children, and young people are generally advised not to eat meatless food. Even if most medical professionals are opposed to the complete avoidance of animal food – one should not base one’s diet solely on meat. Because if you eat schnitzel and sausages every day, you risk civilization diseases such as gout, rheumatism, arthrosis, and high cholesterol levels.

Two to three meat or fish meals per week are ideal. A long-term study by the German Cancer Research Center found that you can use this to optimally prevent lifestyle diseases such as cancer, cardiovascular diseases, and gastrointestinal diseases.

However, if you refuse to eat meat for ethical and moral reasons, you should definitely make sure that the supply of vital nutrients is not neglected and, if necessary, compensate for deficiencies with tablets.

Combine well!

Since the body cannot utilize the iron from plants (millet, soybeans) well, it is necessary to add vitamin C (paprika, kiwi). Egg, milk, and cheese abstinence, as practiced by vegans, is not recommended, as this can lead to calcium and vitamin B deficiency symptoms.

Piece of life force

A slice of meat is the perfect energy pack. It should be on the menu two to three days a week – but never every day. If you find this restriction difficult, you can switch to well-seasoned wheat protein as a “meat substitute”.

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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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