Vegetarianism (from the Latin vegetarius - plant) - a common name power supply systems, excluding or restricting the consumption of animal products and based on products of plant origin. The origins of vegetarianism go to far antiquity.
Types of Vegetarianism:
• veganism - veganism, which excludes any kind of meat animals, birds, fish, seafood, and eggs, milk and dairy products, and in some cases even honey;
• lacto vegetarianism - dairy-vegetable vegetarianism, which is permissible in food consumption of milk and various dairy products;
• vovegetarianstvo lacto - milk-egg-vegetable vegetarianism, vegetable food is combined with dairy products and eggs of poultry.
Strict vegetarians called vegenami or older vegetarians. Nowadays, there are the Young ovolakto vegetarians or vegetarians. All types of vegetarianism allow the cooking of food, thus fundamentally different from the supporters vitarianizm - teaching about the use of only raw vegetarian food.

POWER TO THE Vegetarianism
If vegetarianism person uses about 300 kinds of vegetables, roots, about 600 kinds of fruit and about 200 types of nuts. The sources of protein are nuts, legumes (especially soy beans, lentils, beans, peas), as well as spinach, cauliflower, kohlrabi and wheat. Sources of fat are vegetable oils - olive, sunflower, flax, hemp, mustard, coconut, beans, corn, walnut, poppy, almond, cotton, etc.
If vegetarianism recommended the following proportions in the diet:
• 25% - raw leafy and root vegetables in season in the form of salads;
• 25% - raw fresh fruits or well-soaked dried;
• 25% - green and root vegetables cooked in the fire;
• 10% - proteins (nuts, cheese, dairy products);
• 10% - carbohydrates (all kinds of cereals and cereal products, sugar);
• 5% - fats (butter, margarine, vegetable fats).
Excluded the use of spices and vinegar.
To better ensure that protein requirements recommended a combination of the following products:
• rice with beans or sesame seeds;
• wheat with legumes, peanuts, sesame and soy;
• beans with corn or wheat;
• soy with rice and wheat, with wheat and sesame seeds or peanuts and sesame seeds;
• sesame seeds with legumes, with peanuts and soy, with soy and wheat;
• peanuts with sunflower seeds.
Relations with WHO to Vegetarianism
Ambivalent attitude toward vegetarianism, even among professionals. According to expert consultation, WHO (1989) vegetarian diet is considered adequate. Other studies under the auspices of WHO (Young, Pellet, 1990) confirm that the diet must necessarily attend the protein of animal origin (about 30% of the total quota of protein).
INJURY Vegetarianism
You can definitely say that prolonged use of orthodox vegetarianism or veganism, over the years leads to a drastic shortage of iron, zinc, calcium, vitamins A1, B2, B12, D, essential amino acids, since they are absent in plant foods, or are in insufficient quantities. Although the content of calcium, iron, copper and zinc in the diets of vegans can be quantitatively sufficient, but their absorption from plant foods is low.
Even in healthy people, to eliminate from their diet all animal products, can develop dysbiosis, vitamin deficiencies and protein deficiency. Consequently, strict vegetarianism can not be considered a rational nutrition for children, adolescents, pregnant women, nursing mothers and athletes.
Just vegetarianism can not provide increased demand for easily digestible calcium for women in menopause and in elderly people at high risk of osteoporosis.
TREATMENT Vegetarianism
Laktovegetarianstvo and the more laktoovovegetarianstvo not cause such objections as veganism. It can be recommended in a number of diseases (usually in the form of unloading days or short courses):
• hypertension;
• lack of circulation;
• atherosclerosis;
• gout;
• obesity;
• urolithiasis with uraturia;
• pyelonephritis;
• chronic renal failure;
• acute hepatitis or cirrhosis of the liver (only vegetable products with a minimal amount of protein and fat).
Modern nutrition, recognizing the great importance of plant foods, veganism rejects the supporters of the possibility of treating most diseases only plant products.