Compare/Contrast Essay. Comparing Vegan & Omnivores/Meat eaters

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 Compare and Contrast Essay
Vegans are individuals who do not feast on both white and red meat, avoids using both food and nonfood products manufactured from these animals, including leather, silk, and wool, as well as their byproducts. On the other hand, meat-eaters are individuals who do not have any side effects of using meat and byproducts manufactured from it (Pimentel, and Pimentel 660). This paper seeks to compare and contrast the vegans and meat-eaters by paying particular attention to the health impacts of both the use and lack of it to an individual.
To begin with, vegans who adhere to a well-planned diet obtain the same nutrients as the dietary recommendations for meat-eaters. Owing to the relatively high costs of meat and meat products compared to vegetables, vegans spend comparatively less costly to obtain essential nutrients than their omnivores counterparts. This is particularly significant for low-income earners who may not afford to pay heavily on food. Secondly, the diet of a vegan has relatively many health benefits to humans compared to that of meat-eaters. Firstly, the diet of vegans mostly comprises of plant products (Pimentel, and Pimentel 663). There is a misconception that cutting out meat products such as pork, beef, and fish from the human diet augments the risk of suffering from the deficiencies of zinc, iron, copper which are known to build and boost the immune system; and vitamin B12 which leads to anemic attacks, deterioration of nerves, and irreversible damaging of the central nervous system. On the contrary, research shows that vegans are healthier than meat-eaters.
There is a broad array of non-meat food products that offer Vitamin B12, iron, and protein. Research shows that feasting on a vegetarian diet is one of the most potent approaches to protecting human health. It further reveals that vegans usually relatively lower instances of colonial disorders, kidney failures, gallstone diseases, diabetes, blood pressure, heart attacks, and lower cases of cancer (Solomons 49). This is because vegetables generally have lower fat content but have high fiber and critical phytochemicals and vitamins as well as protective plant chemicals. According to a study by Solomons, vegans’ diets have the potential to prevent over 96% of coronary occlusions. Pimentel and Pimentel further argue that the prevalence of colon, lung, prostate, ovarian, uterine, cervical, and breast cancers are relatively lower in regions where meat-eating is uncommon and higher where the consumption of meat is high.
Besides, protein is a vital dietary complement that is needed to boost the agility and strength of structural parts of body organs such as muscles...