Why vegan?
Your health

There are several types of vegetarianism of which veganism is one. Particularly in the western world, the general term vegetarian usually refers to lacto-ovo vegetarian which is a person who, although does not eat any meat, may eat dairy products and eggs.

Diseases

Studies show that meat, dairy products and eggs contribute significantly to many diseases such as certain cancers, heart diseases, osteoporosis (more about this later), etc. Our bodies were designed more to be herbivores, rather than carnivores. Our teeth were not designed to tear flesh, but to grind food. We certainly don't have the pointed teeth like those of lions. Our saliva, which is not as acidic as those of carnivores, contains enzymes which start to digest grains even before they go down our throats. Our intestines are also much longer than those of flesh-eaters so that food can be digested through fermentation. The intestines of flesh-eaters are short and straight so as to allow meat to pass through without putrefying.

Chemical poisoning

In this day and age, there's a growing list of artificial additives, insecticides, hormones and antibiotics put indirectly into our food. Antibiotics may be put into animal feed as a means of promoting weight gain in animals. Pesticides often end up in farm animals who eat contaminated grains and other feed. This, by the way, is one reason for the need for more organically grown fruit and vegetables. Artificial hormones are used to increase both milk production in cows and egg laying in hens. Even artificial colours may be used to improve the colour of egg yolks. Being at the higher end of the food chain, meat-eating humans may end up consuming all these chemicals.

Food poisoning and viral/bacterial diseases

Food poisoning almost always originates from meat, and sometimes proves to be fatal. Salmonella and mad cow's disease have had a high profile. With contaminated animals literally used as animal feed and the unhygienic conditions in which many chickens are kept, it's no wonder there are so many cases of food poisoning. Mad cow disease, or Bovine Spongiform Encephalopathy (BSE) made British headlines several years ago. Government measures to prevent a major scare were taken far too late. Some humans were found to have contracted the related Creutzfeldt-Jakob disease which results in the disintegration of the brain.

What about dairy products and eggs?

This is one of the biggest differences between vegans and most vegetarians who may be relying too much on milk, cheese and egg products. Milk has been described as merely liquid meat. It is high in animal protein (even more so for skimmed milk) and, contrary to popular belief, does not appear to help prevent osteoporosis. In fact, excessive protein from dairy products may even contribute to this bone disease. The number of osteoporosis cases is usually high in countries where milk consumption is high. Some Caucasians and the majority of Blacks and Asians lack the enzyme needed to digest cow's milk. Resulting allergies may show up as eczema, asthma, fatigue and other conditions.

Not enough calcium or protein?

Dairy products were once seen, and still are in the eyes of many, as necessary for providing our bodies with enough calcium and protein. However, providing you eat a balanced and varied vegan diet, there is very little chance of calcium or protein deficiency. In fact, the average meat-eater tends to consume too much protein. Green leafy vegetables and sesame are just a few of the good sources of calcium and ample amounts of protein exists in a variety of vegetables, beans and nuts.

Vitamin B12

This is the only vitamin which is found in meat and dairy products and which cannot be readily obtained from fruit and vegetables. Although the required daily amounts are very small and deficiency in vegans is rare, you still need to be aware. Good vegan sources include yeast extracts. The vitamin is usually available in vitamin supplements or in certain fortified foodstuffs like margarine, soya milk and cereals. On the good side, excess amounts of vitamin B12 may be stored in the liver until required.