Experts tell you why going veg is a good idea, even if it’s just once a week

Detoxifies: A veggie diet contains dietary fibre (bottle gourd, pumpkins, spinach, cabbages), which flushes toxins out of the body. A diet containing only eggs, fish and mutton is a poor source of fibre.

Stronger bones: Gorging on meat can lead to protein overload. This can tax our kidneys, interfere with the absorption of calcium and prompt the body to extract existing calcium from the bones. Such calcium excretion is rare amongst vegetarians.

Carb deficiencies: A non-vegetarian diet is a poor source of carbohydrates. Carb-deficiency can lead to ketosis – a condition where the body starts breaking down fat (instead of carbs) as a source of energy.
Easy digestion: Complex carbohydrates in vegetarian foods are digested gradually providing a steady source of glucose. Conversely, meats rich in fat and proteins are difficult to digest.

Healthy skin: Eating beetroot, tomato, pumpkin and bitter gourd can clear off blemishes. And guava, apples, pears and peaches, eaten along with their peel, promise a glowing complexion.

Weight management: Avoiding meat is the simplest way to reduce fat intake. Instead, eating whole grains, legumes, vegetables, nuts, and fruits, lowers cholesterol levels, blood pressure, and obesity.

Easy on the teeth: Our molars are more suitable for grinding grains and vegetables than tearing flesh. Digestion begins with the saliva, which can only digest complex carbohydrates present in plant foods.

Phyto nutrients: Diabetes, cancer, kidney disease, stroke and bone loss are partially preventable with a good intake of phytonurtients. As these are present only in vegetarian diet, the non-vegetarians are at a loss.