How the war revealed the welfare of vegetarianism

Animals are my friends...and I don't eat my friends. -George Bernard Shaw

During the World War II war, Denmark was cut off from the rest of the world. Therefore, the use of food had to be rationalized, so no grain was intended for animal food, but only for human consumption. The result was astonishing: At the time of food rationalization, when it was not possible to eat meat, the lowest rate of mortality rate was established. Compared to the previous 18 years, mortality rate decreased by 34%.

Full report in the journal of the American Medical Association Dr. Mikkel Hindhede

October 1917 - October 1918

THE SECOND WORLD WAR IN NORWAY

During World War II, a similar situation in the rationalization of food was introduced in Norway. For most of the population, meat was unavailable. Here, too, the scientists noted with astonishment that the health of the population had drastically improved. The number of cardiovascular diseases has drastically decreased. When the Norwegians returned to their old diet after the war, the rate of relief from these diseases returned.

CONCLUSION

These two events have brought into question the traditional view that meat is healthy and have come to the conclusion that this can not be the case. In the next few years, there have been several important types of research with vegetarians.

They also did such researches in Germany at the University of Gießen, in the Heidelberg Cancer Research Center and in the Federal Institute of Health in Berlin. They all came to the conclusion that vegetarians have drastically reduced the risk of death.

Many medical reports, studies and research in America are published in the book "Diet for the New Millennium".

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