Becoming a Vegetarian and Vegan Nutritionist

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Becoming a Vegetarian and Vegan Nutritionist, Health, religious convictions, concerns about animal welfare, use of hormones in livestock, or a desire to eat healthy.

Vegetarianism and veganism have been practiced for thousands of years for a variety of reasons, and in our modern days, it’s become easier to give up meat and animal products, thanks to the plethora of plant-based alternatives.

The main reason to switching is of course that eating lots of fruits and vegetables contribute to a healthy body and brain.

Additionally, it has been found that “a farm with 2,500 dairy cows produces the same amount of waste as a city of 411,000 people”.

Animal agriculture contributes more to global warming than all of the world’s transportation combined. That’s another reason why you would consider this path.

Dairy consumption has been strongly linked to autoimmune diseases, osteoporosis, prostate cancer, type 1 diabetes, and colon and breast cancer. It is also the number one source of saturated fat.

As well as this, it has been discovered that eating eggs can decrease life expectancy, The USDA even revealed that eggs cannot be legally labelled as ‘nutritious’, ‘part of a balanced diet’, ‘healthy’ or ‘safe’.

Contrastingly, it has been suggested that a vegan diet can reverse or prevent major diseases that appear in the top 10 most common causes of death.

So, if you want the change, be the change. And in the wise words of Gary L. Francione, “Veganism is not a sacrifice, it is a joy”.

Thinking of giving it a go? You can sign up with this course today.

I wish you a happy learning!

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