Vegetarian Diet and Their Effect on Viral Diseases, Ajmer, Rajasthan, India
Vegetarian diet includes fruits, Folic acid , Low cholesterol , total fat ,vegetables, saturated fatty acids, Iron , grains, fats, phytochemicals, fiber, legumes, antioxidants, Vitamin A, B, C, D and E, Sodium, Zinc, Polyunsaturated Fatty Acids. When meat and fish are taken in place of vegetables it becomes nonvegetable diet. Vegetable diet is beneficial in all ways it reduces obesity, reduces diabetes, reduces cancer, cardiovascular diseases, lowers blood level and improves kidney functions, reduces pain from arthritis, brain diseases (Alzheimer). It also reduces cholesterol, digestive system disorders (constipation and diverticulosis). But vegetarians have higher risk of increased plasma homocysteine, platelet agreeability, average platelet volume due to low vitamin B 12 and PUFA. Vegetarian diet is rich in nutrients it provide fiber, vitamins, antioxidants, potassium, magnesium, folate, Vitamins A, B, C, D and E In the present paper vegetarian diet and its effect on viral diseases were studied
Vegetarian diet is of 9 types Pure vegetarian eat pure vegetarian diet. Strict vegan eats plant and plant products, excluding all animal origin items. Lacto-vegetarian diet, in which milk and milk products, vegetables, fruits and grains. Lacto-ovo-vegetarian diet includes milk and milk products, eggs, honey, vegetable, fruits and grains. Ovo-vegetarian diet consumes egg, honey, but no milk and milk products. Pescatarian diet persons eat fish in place of vegetarian diet. Semi vegetarian Plant products, chicken, fish, eggs, dairy products, honey, but not red meat. Partial vegetarian eat cake which has egg but not omelette. Nonvegetarian eat all animal products including red meat. Some eat nonvegetable when forced. Some eat nonvegetable while drinking and others on days Wednesday, Friday, and Sunday not on Tuesday, Thursday, and Saturday. Some eat nonveg outside house not inside house.