Today's fruits and vegetables have far less nutritional content and far more pesticide (and other pollutants
) than before. Some food is irradiated. Some is genetically modified (for profit). I used to drink up to 4 liters of blended fruits and greens per day... Didn't help me at all. Greens appear to me like damp paper or something.
Corn for example, is modified to produce Bt toxin to kill the bugs who eat it. While the makers claim that by cooking it, you neutralize poison, I doubt it. No thanks. If lifeforms die when eating raw corn - I don't think it is very safe to eat it even if it is cooked.
Genetically modified maize (corn) is a genetically engineered corn plant with agronomically desirable traits. Corn that is resistant to herbicides
has been developed, as has corn that expresses insecticidal proteins from Bacillus thuringiensis bacteria
Resistant to herbicides = it can be sprayed with a lot of toxic chemicals and don't die. Hopefully washing it well removes most of them.
Insecticide = it kills insects. I doubt it is beneficial to eat it for anyone, including humans.
So here, this vegetarian food is responsible for death of many insects, and (hopefully not) for bad health decades from now for humans who eat it.
So going from organic meat to vegetarianism, IMHO, is over-hyped when it comes to health. Also, consider this. Our body is made from animal flesh, not from cellulose or other vegetarian substances. The more similar the food is to our body's make up, the better. Protein from animal based sources is better than plant based protein. Some say that soy protein is good. But not for men, and not 90%+ of it for any gender because most of soy is genetically modified.
Soy is a legume, which contains high amounts of phytic acid. Phytic acid binds to minerals (like calcium, magnesium, copper, iron and zinc), interfering with the body's ability to absorb them (which is usually a bad thing). Soy is also known to contain "antinutrients,
" among them enzyme inhibitors that interfere with protein digestion. The Chinese figured out about 2,000 years ago that antinutrients and phytic acid could be deactivated during fermentation, but in the processed-food laden land of the West, we've chosen cultural ignorance in favor of quick and cheap. Most of the soy we eat is unfermented...
There is also a risk of breast and other reproductive cancers
for women and the potential for testicular cancer
No thank you.