Top Reasons Why I Became A Vegetarian & Why You Should Too

Why Vegetarian?

There are many reasons why being a vegetarian is a rapidly growing lifestyle. At the age of fifteen, I decided enough was enough and I couldn’t eat meat anymore. There were many reasons why, but the most important one is that it’s inhumane.

Reasons why i became a vegetarian and why you should too


Although I ate meat for more than 14 years, I began to like it less and less. The whole idea of biting into flesh, that was a living being, totally grosses me out. Furthermore, why is it okay to eat chickens and not your cat or dog?  Chickens and other meat animals have feelings and show affection just like our pets we live with. A lot of them are even smarter than cats and dogs. So where is the line drawn?

Top Reasons Why I Became A Vegetarian & Why You Should Too .


Going vegetarian is so much better for the environment in so many ways. In a recent United Nations report entitled Livestock’s Long Shadow concludes that eating meat is “one of the … most significant contributors to the most serious environmental problems, at every scale from local to global.” In one of the examples, it’s explained that eating meat causes almost 40% more greenhouse-gas emissions than all the cars, trucks, and planes in the world combined.

Animal Rights

Animals can’t speak up for themselves, we have to for them. Over ten billion animals are slaughtered for human consumption each year. These animals aren’t treated well either. Crammed along with thousands of other animals, into tight, windowless, dirty, spaces. They live their whole lives not being able to do the things they were made to do like feel the sun on their backs and smell the fresh air just because human species have acquired a taste for their flesh.

“We don’t need to eat anyone who would run, swim, or fly away if he could” -James Cromwell


Vegetarians on average are a third less likely to become obese and have a longer lifespan. A 12-year Oxford study published in the British Medical Journal found that people with a vegetarian diet live longer than meat eaters by six years. * Plant-based diets are generally rich in fiber, phytonutrients, antioxidants, vitamins and minerals, which in turn strengthen the immune system and slow down the aging process. Eating a vegetarian diet also decreases risks of many diseases like heart disease and cancer. Doctors have treated and reversed heart disease by using a vegan diet.

“No chemical carcinogen is nearly so important in causing human cancer as animal protein” -Dr. T. Colin Campbell

World Hunger

Food to feed livestock could feed the world’s hunger. Millions of tons of grain are fed to animals for our consumption all while we could be using that food to feed the starving. It actually takes almost 13 lbs of grain to produce only 1 lb of meat. Every day thousands of children die of starvation while crops that could be used to feed the hungry are being used to fatten up animals.

Veg By Design

Humans teeth are made for grinding plant matter, although we have canines, they are not the kind for tearing apart animal flesh. Nor are our hands. The enzyme alpha-amylase is found in our saliva which is for digesting complex carbohydrates in plant foods and not found in the saliva of carnivores. Which means we have evolved to be able to eat meat because we’ve been doing it for thousands of years, yet we are not actually designed to.

Reasons to be a vegetarian

More Energy

Tired of being sluggish all day? A vegetarian diet will boost your energy levels. With less fat in your bloodstream means properly working arteries and more oxygen to your muscles. Also, eating all that fiber keeps you more regular, pushing the waste out of your body quicker.

More Room For IceCream

With all that frozen meat in your freezer, it takes up valuable space for ice cream, which is the most important food of them all!

Top Reasons Why I Became A Vegetarian & Why You Should Too .

GIF Sources     *Key, Timothy J, et al., “Mortality in British vegetarians: review and preliminary results from EPIC-Oxford” American Journal of Clinical Nutrition, Vol. 78, No. 3, 533S-538S, September 2003

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