Diet Planning

Since diet, along with daily habits, is critical to the health of an individual, it must be made clear at the outset that there is no standard ideal diet for all people in general. The various factors that need to be kept in mind while working out the ideal diet for each person, which will be distinctly different based on the person’s specific constitutional characteristics, are as listed below:

1. The natural qualities of each food.
2. How those natural qualities can get altered.
3. The effects of combining foods – proper and unacceptable combinations.
4. The quantity of food intake.
5. Individual differences in food intake.
6. The places & climate where the food is grown, prepared and consumed.
7. The effects of the seasons and time of day.

Diet Composition
Forget those meaty chunks and those oily gravies. We know that the taste of non-veg heavy food makes you swoon and the thought of settling for anything less makes you look away in disgust. But it has been scientifically proven that vegetarianism is the way to a healthier life.
The issue that has remained a matter of great contest universally over hundreds of years has been the vegetarianism vs. non-vegetarianism debate. Initially it was common belief that non-vegetarian diet is better because it is full of energetic ingredients and provides more strength and stamina. But now it has been scientifically proven that vegetarian diet is more natural and useful to human nature.
Non-vegetarian diet contains cholesterol-saturated fatty acids that are the root cause of diseases as coronary heart problems, cerebro-vascular accidents (strokes), eye disorders & high blood pressure. With only about 60% of its contents useful for human body, the rest 40% contains harmful toxins. In addition, such diet is usually heavy for the stomach and produces acidity, which in turn can cause problems in the gastrointestinal system.
Another significantly important difference between the two is that fruits & vegetables (cereals & grains, legumes, seedy fruits, citrus fruits, carrot, cabbage, celery, green leafy vegetables, apples, melons, peaches, pears etc.) are rich in dietary fibers that reduces incidence of coronary heart diseases, cancer of intestinal tract, piles, obesity, diabetes, constipation, hiatus hernia, diverticulitis, irritable bowel syndrome, dental caries and gallstones.
Also many disease causing organisms are transmitted through and thrive in animal protein – serious ailments as Encephalopathy and Mad Cow diseases are caused by Bovine Spongi. Similarly the Salmonella Typhimurium bacteria can be passed on through consumed eggs, causing diseases like pneumonia, bronchitis and typhoid.
Given that the body of non-vegetarian animals contains 10 times more amount of hydrochloric acid than that of vegetarian ones, and that the human body should not be having such a high concentration of hydrochloric acid, it is sensible to assume that the fact human body is basically meant for a vegetarian diet.