Vegetarian Diet and Their Effect on Viral Diseases, Ajmer, Rajasthan, India

Abstract

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.