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The earliest records of vegetarianism come from ancient India and ancient Greece in the 6th century BCE. In the Asian instance the diet was closely connected with the idea of nonviolence towards animals (called ahimsa in India) and was promoted by religious groups and philosophers. Among the Hellenes, Egyptians and others, it had medical or Ritual purification purposes.
Vegetarians tend to have lower body mass index, lower levels of cholesterol, lower blood pressure, and less incidence of heart disease, hypertension, type 2 diabetes, renal disease, metabolic syndrome, dementias such as Alzheimer’s disease and other disorders. Non-lean red meat, in particular, has been found to be directly associated with increased risk of cancers of the esophagus, liver, colon, and the lungs. Other studies have shown no significant differences between vegetarians and non-vegetarians in mortality from cerebrovascular disease, stomach cancer, colorectal cancer, breast cancer, or prostate cancer. (Wikipedia.org)
