On World Vegan Day, which is celebrated on November 1, scientists and doctors spoke about how these people are at risk of contracting coronavirus.
As RIA Novosti found out, vegans and vegetarians have an increased risk of infection compared to those who eat well.
Excluding products of animal origin from the diet, the body thus does not receive parts of vitamins and minerals that come only with food of animal origin and sometimes cannot be synthesized on its own. Consequently, the immunity of adherents of plant foods is more weakened. They are more at risk of contracting infections and viruses, including COVID-19.
The agency quotes the words of epidemiologist Olga Nenastina: "You cannot be a vegetarian and at the same time maintain full health. In the absence of regular consumption of high-grade protein substances, the destruction of your own cells and organ dysfunction will begin. Of course, the risk of contracting various diseases, including coronavirus, increases significantly ".
Substances that enter the body with meat include, for example, vitamins B2 and B12, which are responsible for hematopoiesis, the nervous and digestive systems and the normal state of the skin and mucous membranes, vitamin D, as well as polyunsaturated fatty acids, the lack of which leads to the development of diabetes, bronchial asthma, arthritis and cardiovascular diseases.