Along with the development of nutrition science, there are more and more evidences showing that vegetarians are typically have lower chance for many common diseases than non-vegetarians. For example, heart disease, stroke, type 2 diabetes, and certain cancers.
Dioxins, environmental pollutants, belong to a group of dangerous chemicals known as persistent organic pollutants. They are found all around the world in the environment. Dioxins accumulate in the food chain. The higher position an animal is in the food chain contains higher level of dioxins. The half-life of dioxins in the body is about 7 to 11 years. They can be absorbed by fat tissue then stored in the body. Therefore, dioxins last a long time in the body once they enter. They are highly toxic that can cause cancer, damage the immune system, and cause reproductive and developmental problems. More that 90% human exposure of dioxins is through food. The highest levels of dioxins that found in food are in dairy products, meat, fish and shellfish; only very low levels are in plants.
High temperature cooking ,like deep fry, bake, decoct, barbecue and roast, produces
work cited: health promotion. brown university, n.d. Web. 1 Nov. 2014. <http://www.brown.edu/Student_Services/Health_Services/Health_Education/nutrition_&_eating_concerns/being_a_vegetarian.php>.
Craig, Winston J. SAGE journals. The American Society for parenteral and enteral nutrition, Dec. 2010. Web. 21 Nov. 2014. <http://ncp.sagepub.com/site/misc/terms.xhtml>.
"Dioxins and their effects on human health." Media centre. World Health Organization, June 2014. Web. 14 Nov. 2014. <http://www.who.int/mediacentre/factsheets/fs225/en/>.
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