It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.
...The results of an evidence-based review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The variability of dietary practices among vegetarians makes individual assessment of dietary adequacy essential. In addition to assessing dietary adequacy, food and nutrition professionals can also play key roles in educating vegetarians about sources of specific nutrients, food purchase and preparation, and dietary modifications to meet their needs.
All about fruitarianism with a long-term fruitarian, Lena
American Dietetic Association on Vegetarian Diets
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It is naively assumed that the fact that the majority of people share certain ideas and feelings proves the validity of these ideas and feelings. Nothing could be further from the truth. Consensual validation as such has no bearing on reason or mental health.
Water is an essential nutrient - it is required in amounts that exceed the body's ability to produce it. All biochemical reactions occur in water. It fills the spaces in and between cells and helps form structures of large molecules such as protein and glycogen.
Most foods contain water. The body can usually get 20% of its total water requirements from solid foods alone. The human body can last weeks without food, but only days without water.
The digestion process also produces water as a byproduct and can provide around 10 per cent of the body’s water requirements.
Water is a transparent and nearly colorless chemical substance. Its chemical formula is H2O, meaning that its molecule contains one oxygen and two hydrogen atoms.
Water covers 71% of the Earth's surface. It is vital for all known forms of life. On Earth, 97% of the planet's crust water is found in seas and oceans, 1.7% in groundwater, 1.7% in glaciers and the ice caps. Only 2.5% of this water is freshwater, and 98.8% of that water is in ice (excepting ice in clouds) and groundwater. Less than 0.3% of all freshwater is in rivers, lakes.
Safe drinking water is essential to humans and other lifeforms even though it provides no calories or organic nutrients. ~One billion people still lack access to safe water. It was estimated that by 2025 more than half of the world population will be facing water-based vulnerability, and by 2030 water demand in some developing regions of the world will exceed supply by 50%.
Approximately 70% of the freshwater used by humans goes to agriculture.