Office Environmental Protection

Eat this salad with the meat – and the daily ration of antioxidants to your body. In general, this argument also does not prove that the meat should be discarded. 4. Ability to avoid toxic chemicals According to the Office Environmental Protection, 95 percent of pesticide residues enter our bodies with meat, fish and dairy products. In particular, fish contain carcinogens and heavy metals (mercury, arsenic, lead, cadmium) that can not be removed by heat treatment. And who said that carcinogens found only in meat and fish? Well, give up these products and pass on the vegetables. And what we get? The same carcinogen, but out of nitrates.

By the way, the leaders of accumulation of nitrates are oranges, lettuce, apples, pears, soy, beans, carrots, corn, grapes, beetroot, turnips, watermelon, celery, black radish. According to the American Academy of Sciences (by the way!) In Over the past 70 years, about 1,000,000 Americans have been victims of cancer due to cancer-causing nitrites and nitrosamines are formed from nitrates entering the human body is made of vegetables. And they were the first come to our table with the fields and greenhouses. Following this logic, you have to give up food in general, as any can present a potential danger. The argument "The ability to avoid toxic chemicals" initially incorrect.

5. Spring "cleaning" Fruit and vegetable juices contain phytochemicals needed for natural detoxification. Giving up meat helps us to rid the body of toxins (pesticides, preservatives) that overload our systems and cause disease. Milk is a wonderful natural detoxicants. Juice is also useful to drink at any time of year. With this no one has ever argued. A winter excess of accumulated weight can be removed by diet – reduce carbohydrates and increase the amount of vegetables. About the release of toxins from the body, we saw above – the disease can be obtained from any poor quality of food: and from the plant, and from animal. To be continued Tatiana Ressin specifically for Source: