Vegetarians have 'poorer quality of life' study claims

 

 

“Vegetarians are 'less healthy and have a lower quality of life than meat-eaters’,'' The Independent reports. A study from Austria suggests there is an association between a vegetarian diet and an increased risk of certain chronic diseases.

But before any meat eating readers start feeling smug, the study provides no proof that vegetarians are in poorer health than meat eaters.

This was an Austrian survey which simply took a group of 330 people put into a general “vegetarian” category (some in this category were not exclusively vegetarian). They were matched with groups of people from three “carnivorous” categories; ranked in terms of total meat consumption.

The groups were then compared on a range of different health and lifestyle measures to see if any differences were observed.

The researchers found various differences; both good and bad.

The “vegetarians” had lower body mass index (BMI) and alcohol intake, but they also had increased prevalence of three chronic diseases: “allergies”, “cancer” and “mental illness”.

The study has numerous limitations, including the cross sectional survey design, where data is taken at a single point in time, so it cannot prove cause and effect.

It could be the case, for example, that people with certain cancers could chose to adopt a vegetarian diet to try and improve their health, rather than a vegetarian diet increasing the risk of developing cancer.

However, as the research included a relatively small sample of only 330 vegetarians, the prevalence of the 18 diseases questioned in this group could differ from another group, meaning these associations with the three diseases could purely be due to chance. 

Overall the decision to follow a vegetarian diet or one containing meat remains a personal lifestyle choice, often based on ethical as well as health reasons.

Staying healthy on a vegetarian diet

It's important to vary what you eat. Some nutrients are found in smaller amounts in vegetarian sources or are less easily absorbed by the body than those in meat or fish.

 

Contrary to popular belief, most vegetarians have enough protein and calcium in their diet (found in dairy products and pulses).

However, if you don't plan your diet properly, you could miss out on essential nutrients. For example, vegetarians need to ensure they get enough iron (found in pulses and dark-green vegetables) and vitamin B12 (found in milk and eggs) in their diets.

 

What did the research involve?

The researchers analysed the diet, health and lifestyle of 15,474 Austrian people aged over 15 years (55% female) who took part in the Austrian Health Interview Survey (AT-HIS) which ran from March 2006 to February 2007. The surveys are carried out every eight years and include a representative sample of the Austrian population (response rate for this survey 63%).

In face-to-face interviews people were asked about socio-demographic characteristics, health related behaviours (including smoking, alcohol and physical activity), BMI, diseases and medical treatments, and also psychological health.

Without a clear definition of the categories being given, people were asked whether they considered their diet to be:

• vegan
• vegetarian including milk and/or eggs
• vegetarian including fish and/or milk/eggs
• carnivorous but rich in fruits and vegetables
• carnivorous but less rich in meat
• carnivorous rich in meat.

 

What were the basic results?

The researchers found that the “vegetarians” had lower BMI (22.9kg/m2) compared to the three other carnivore groups (23.4 in those with less rich meat, 23.5 in those rich in fruit and veg, and 24.9 in those rich in meat). Looking at lifestyle behaviour, vegetarians drank less alcohol, drinking on 2.6 days of the week in the past month than those in the three carnivore groups who drank on 3 to 4.8 days. They didn’t differ on smoking or physical activity.

Looking at health and disease they found that “vegetarians” tended to self-report poorer health and higher levels of functional impairment. They also reported more chronic diseases overall. Looking at specific diseases, those significantly more common among the vegetarians were:

• “allergies” (31% prevalence compared to between 17 and 20% in the different carnivorous groups)
• “cancer” (5% prevalence compared to 1 to 3%)
• “mental illness” (anxiety and depression only: 9% prevalence compared to 4 to 5%)

“Urinary incontinence” was significantly less common in “vegetarians” (2% vs. 3 to 6% in the different carnivorous groups). 

Vegetarians consulted doctors more than those eating a carnivorous diet less rich in meat, but were vaccinated less than all the other carnivore groups. They also made less use of preventative check-ups than those eating a carnivorous diet rich in fruit and vegetables.

They also found that “vegetarians” had a lower quality of life in the domains of “physical health” and “environment” than those consuming a carnivorous diet less rich in meat.

Lower quality of life regarding “social relationships” were also reported in “vegetarians”.

Conclusion

Despite the media headlines, the results from this Austrian cross sectional survey provide no proof that vegetarians are in poorer health than meat eaters.

The study has simply compared a group of people with a “vegetarian” diet with three different groups of people following “carnivorous” diets on a range of different health and lifestyle measures to see if any differences are observed.

http://www.nhs.uk/news/2014/04April/Pages/Vegetarians-have-poorer-quality-of-life-study-claims.aspx

 

Anyone Else Want To Try A Cabbage Soup Diet?

A fad diet is a change in nutritional intake that does not account for adequate vitamins and minerals and often encourages the user to stop eating a particular food group altogether or eating only one or two particular foods.

The cabbage soup diet is one such diet that is advertised as suitable for short-term quick weight loss and not suitable for long-term. Most people find that they lose weight quickly while eating as much fruit and vegetables as well as cabbage soup that they want all day long. It is supposed to be used for only the first seven days of any diet and most recommend that it should never be used any longer.

Individuals who have tried the cabbage soup diet report that soup tastes very bland and the food for that week does not satisfy them. They may not feel hungry, but they do not feel satisfied. Many also report feeling lightheaded, weak and suffering from decreased concentration because of the significantly reduced caloric intake which negatively impacts the ability of the body to function appropriately.

The cabbage soup diet is not underwritten by Mayo Clinic or the Sacred Heart Hospital diet and is not similar to either. Proponents of the cabbage soup diet believe that followers like this particular means of losing weight because they do not get discouraged in that first week and see results very quickly. However, these results are short lived and last only as long as the individual continues to eat a reduced calorie diet, or burns more than they eat.

Proponents also recommend that individuals take a good multivitamin tablet with the reduced calorie diet in order to help the body receive as many vitamins and minerals as it can. The diet should only last seven days and should never last more than that in the individuals are required to eat as much of the soup as they can.

Different versions of this very caloric restricted diet have been floating around for several decades. The diet was originally written by an anonymous author and has survived. The plan promises individuals will lose 10 pounds a week if they restrict themselves to the foods listed on the diet plan. And, while the individuals are encouraged to eat as much as they want to, the amount of food does not equate to enough calories to adequately feed the brain and muscles.

The science behind the cabbage soup diet is that individuals should find enough satisfaction in eating cabbage soup to sustain a very low calorie diet for about a week. Unfortunately, the weight that it has lost is mostly fluid and not fat.

One pound of body fat is equal to 3500 calories. In a ten day period of time, to lose 10 pounds, a person would have to have a negative calorie balance of 3500 calories per day. The basal metabolic rate, or number of calories a person needs without any exercise to survive, will range between 1200 and 2000 calories depending upon the age, sex and muscle mass. This said, in order to actually lose 10 pounds of fat, a person would have to eat 500 calories and burn off 2500 calories in exercise each day. That equation would quickly earn an individual a bed in the emergency room.

Dietitians and other nutritional experts believe that any diet under 1200 calories per day is unsafe unless you are under the care of a physician. It is impossible to get all the nutrients required by the body and to satisfy hunger with so few calories. By only providing a skeleton of the nourishment that the body needs each day people will begin to feel the effects and suffer side effects which can include nausea, vomiting, fatigue, decreased ability to concentrate and dizziness. Individuals who also have pre-existing underlying medical conditions can also significantly impact the way in which their body is functioning.

The American Dietetic Association called the cabbage food diet a monotonous, short-term fix that results in weight loss that is primarily water. It may also perpetuate feelings of failure for most individuals who are chronic dieters because although they experience a quick weight loss in the first week most individuals will regain that weight in the following week or two when they go back to eating normally.



http://ezinearticles.com/?Anyone-Else-Want-To-Try-A-Cabbage-Soup-Diet?&id=8620519

Raw and Fresh - Why You Should Only Choose the Freshest Juices for Your Next Juice Detox

Juice detoxes are a common sight in the fitness world today. It is an opportunity to revitalize your body by replacing all of the toxins that you put into it with healthy vitamins and minerals. It is done by consuming only fresh fruit and vegetable juices for a period of 24 hours or more as a way of detoxing your body. Additionally, taking the fruit and vegetables in the form of a juice leaves your body with more energy to recharge and rejuvenate itself because it does not have to break down complex foods. Interestingly, fitness trainers who promote juice detoxes are quick to state that the most important element of a juice detox is getting fresh or raw ingredients, so that you only add the best vitamins and minerals to your body. We asked the ladies over at a detox company that why fresh and raw fruits and vegetables were so important.

The girls told us, "The first reason fresh and raw foods are better than older or frozen food is that they simply contain MORE nutrients." There is no set amount of nutrients in a vegetable or fruit. They are constantly changing and the longer away from the tree or bushel, the fewer nutrients a food will have. This is because all foods slowly lose nutrients as soon as they are plucked or cut down. Getting the freshest produce limits this loss. Making sure your food is raw can be even more important. This is because nutrients can also be lost when they are cooked too, meaning consuming raw food is the best way of getting as many vitamins and minerals as you can.

The next reason raw and fresh is important is that fresh fruits and vegetables had a higher water content. During a detox this is incredibly useful because water helps to flush out the toxins in your body and so the fresher the fruits and vegetables in your juice detox, the better affect it will have on your body. Fresh fruits mean better body hydration!

Lastly, in the same way that fresh fruits and vegetables have more nutrients than older or frozen foods, they also have more enzymes inside them that are useful to the human body. Enzymes help your body with its digestion process. Specifically, the ones in fruits and vegetables make it easier to break down and absorb food for the human body. These enzymes are removed from canned foods so that they can have a longer shelf life, but they are integral to your body for quick absorption of minerals and fruits. This quick absorption is integral to a good juice detox, which is why using only fresh fruits and vegetables is advised by fitness trainers and dieticians.

Using fresh or raw foods when you decide to juice detox is the most important element of the whole detox process. With fresh foods you get more nutrients, higher levels of hydration and more enzymes to help break down the minerals and vitamins that are so necessary to detox's success. That is why companies only use fresh fruits and vegetables in their juices, and why they advise you to do the same.

http://ezinearticles.com/?Raw-and-Fresh---Why-You-Should-Only-Choose-the-Freshest-Juices-for-Your-Next-Juice-Detox&id=8686749

11 Totally Brilliant Health Cures You Never Knew

Brilliant health cures you never knew

Let the sun banish your bruises

Have you ever noticed bruises disappear quicker on holiday? That's because sunshine helps break them up.
Ultra violet rays break down bilirubin, which is the product of a haemoglobin breakdown that causes the yellowish colour of a bruise.
Bruises can also be a sign of Vitamin D deficiency - a vitamin that we get from the sun - so as well helping bruises heal, some sunbathing could also help prevent further problems.

Stick your tongue out to hiccups

Hiccups can be funny at first but if a shock or drinking your drink upside down doesn’t stop them, then sticking your tongue out could.
Hiccups occur when the diaphragm contracts quickly causing air to be sucked in, which in turn snaps the vocal cord shut and makes the ‘hiccup’ sound.
Sticking your tongue out can cure the problem because it stimulates the opening between the vocal cords, which in turn helps stop the spasms.

A tea a day keeps puffy eyes at bay

Puffy eyes can be a real irritation, especially during the summer months, but there are plenty of quick fixes if you're not planning cosmetic surgery.
Tea bags are perfect for helping reduce swelling thanks to the natural tannins, which act as an astringent - just make sure you cool them down first!

Prevent body odour and bites with your deodorant

When insects strike we don't always have bite sprays to hand -  but there's something else which may be able to help.
Rubbing alcohol on the bite can help dry it out and reduce the itch, while deodorant can also immediately relieve any discomfort.
That’s because these contain aluminium chloride, which is effective in stopping the pain and swelling associated with mosquito bites.

Banish warts with duct tape

No one likes suffering with warts, so the news that duct tape gets rid of them quicker than freezing them off is great news.
A study published in Archives of Pediatrics and Adolescent Medicine found it eliminated 85% of the warts after 2 months, compared with 60% with the freezing method because chemicals in the tape suffocate and kill the unsightly growth.
Every three days the tape was removed and dead skin filed down until the wart disappeared.

See the back of your spots with aspirin

We know aspirin can help prevent heart attacks but it seems they can also help with spots thanks to the salicylic acid, which constricts blood vessels and reduces inflammation.
Crush a tablet and mix into a paste using water then apply to spots and redness. Cover the area with a plaster and after 30 minutes everything should be less visible.Ditch the coffee (REX)

Ban coffee and spice to keep smelling nice

If you suffer from excessive sweating, changing your diet could help.
As well as stimulating your taste buds, spicy foods and strong coffee can also spur your sweat glands into action.
"Caffeine and spices can activate neurotransmitters, called acetylcholine, which are located in your brain,” says Kelley Redbord, MD, FAAD, a board-certified dermatologist.
“Anything that stimulates these neurotransmitters can sometimes affect the glands that cause sweating.”

Honey - the perfect sweetener after a burn

Honey is a real multi-tasker and something we should all have in the cupboard - not least for when we are craving a sweet treat - but it is also a great relief for burns.
As well as drawing out fluid, scientists at the University of Auckland, in New Zealand (published by the Cochrane Library) found it encouraged the body to shed old skin and grow new skin in its place.

Wipe away your smelly feet - with vodka!

If you suffer with smelly feet, wiping them down with an alcohol soaked cloth could help.
As well as being an antiseptic to kill off any fungus and bacteria, the alcohol also dries too. This will prevent the moisture that can act as a breeding ground for bacteria.

Olive Oil - good for the heart and the skin

Everyone has Olive Oil in their cupboard and as well as being a must in the kitchen it also has real healing properties for Eczema sufferers.
It moisturises for starters but is also packed with antioxidants that can help soothe flare-ups, when applied directly to the area. It can also help prevent and repair damage that can lead to wrinkles and brown spots.

Music makes the heart happier

Listening to your favourite music every day can help reduce your blood pressure, according to research from the University of Florence.
Researchers found that people on a medication for hypertension lowered their blood pressure by an extra 3.2 points a week by listening to music for just 30 minutes a day.https://uk.lifestyle.yahoo.com/11-totally-brilliant-health-cures-knew-080020538.html

The Meat Debate: Carnivores and Colon Cancer

Regardless of your dietary preference, humans are (by nature) omnivores. This means that your body depends upon a healthy mix of nutrition from meat and plant foods. Animal flesh -- meat -- is one ready source of protein that your body uses to grow and repair almost every tissue in your body. Your muscles, organs and even your skin is made from types of protein. It is a nutrient that we cannot live without. Unfortunately, you might need to re-examine your weekly protein source and intake. Research continues to support a link between eating a diet rich in red and processed meats and developing colon cancer.

If you are eating red meat three or more times weekly you might be inadvertently increasing your risk of colon cancer. In fact, most studies only show an increased risk for serious red meat eaters, whereas poultry and fish have not been proven to increase a risk of cancer. For the most part, these studies include people who eat some form of red meat almost daily -- and usually consume much more than the recommended four ounce serving.
There is good news for the occasional steak lover -- your risk increases exponentially by how often and how much red meat you consume. Meaning, someone who occasionally enjoys a cut of beef isn't significantly increasing their cancer risk over time.

The Good News: Why We Love Meat

We love meat. There, I said it, so now hopefully the hateful responses to this article will be limited. You can grill it, stew it, fry it, or even broil it -- meat is a very versatile ingredient that gives immediate texture and flavor to a dish. It also has a few dietary benefits that you won't find in plant foods. In particular, red meat contains a complement of B vitamins, selenium, iron, zinc and vitamin D.

You might even be surprised to learn that beef is not the only type of red meat out there. The following choices are also considered "red meat":

• Goat
• Lamb
• Pork
• Venison

Certain cuts of red meats are also considered "worse" for your health than others, including the marbled, fatty cuts.

Why Red Meat Might Not Be a Healthy Choice

Aside from vitamins and minerals, red meats also contain compounds that are considered potentially carcinogenic -- or cancer causing. These chemicals, including carcinogenic heterocyclic amines (CHA) and N-nitroso compounds, help to mutate cells in your colon that precede cancer development, but the concentration of these compounds is minimal in regularly cooked (not charbroiled or grilled) meats.
Certain cuts of meat also contribute to a high fat diet, which has been directly linked to an increased risk of many different types of cancer, not just colorectal cancer. Likewise, the carcinogenic properties of red meat can be amplified by cooking methods. As mentioned, grilled or blackened meats are worse for you than boiled or slow-cooked meat.

Smoked, Cured, and Processed Meats

There's meat -- and then there's processed, man-made concoctions that look like meat. Does it come from a can with a decade long shelf life or from a butcher? Studies linking meat to colon cancer include eating processed, cured, smoked and salted meats as potential risk factors. When you consider your weekly meat intake, include the bacon, ham and any other processed meats, such as cold cuts on sandwiches.

Making Better Choices

Studies suggest that it is okay to eat one to two servings of red meat each week without increasing your cancer risk. However, make sure that you stick to the four ounce portion -- that's one serving of red meat and choose lean cuts, not fatty ones such as chuck or ground beef.
Dietary sources of protein are found in both animals and plants. As the vegans out there already know, legumes and tofu are just two examples of lean proteins that originate from plants.If you're looking to mix up your menu and cut down on the red meats during the week, poultry, fish and plant proteins are healthy substitutes. If you like things on the wilder side, you can include pheasant, rabbit, and duck, which are also not red meats.
http://coloncancer.about.com/od/preventionandrecurrence/fl/The-Meat-Debate-Carnivores-and-Colon-Cancer.htm

Meat in your diet

Meat is a good source of protein, vitamins and minerals in your diet. However, the Department of Health has advised that people who eat more than 90g (cooked weight) of red and processed meat a day cut down to 70g.

Making healthy choices can help you eat meat as part of a healthy, balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels.

If you eat a lot of red and processed meat, it is recommended that you cut down as there is likely to be a link between red and processed meat and bowel cancer.

Meats such as chicken, pork, lamb and beef are all rich in protein. A balanced diet can include protein from meat, as well as from non-animal sources such as beans and pulses.

Red meat is a good source of iron, and meat is also one of the main sources of vitamin B12.

Food hygiene is important when storing, preparing and cooking meat.

Find out more about:

Meat and saturated fat

How much red meat?

Storing and preparing meat

Cooking meat

Liver and liver products 

Meat and pregnancy

Meat and a healthier diet

Making healthier choices can help you eat meat as part of a healthy diet.

Meat and saturated fat

Some meats are high in fat, especially saturated fat. Eating a lot of saturated fat can raise cholesterol levels in the blood, and having high cholesterol raises your risk of heart disease.

The type of meat product you choose and how you cook it can make a big difference to the saturated fat content.

For example:

• pork chops – trim the fat from pork chops and grill them, and they will contain around one-third the fat of roasted untrimmed chops (6.4g fat and 2.2g saturated fat per 100g compared with 19.3g fat and 7g saturated fat per 100g)
• rump steak – a lean grilled rump steak contains about half the fat of fried rump steak with the fat (5.9g fat and 2.5g saturated fat per 100g compared with 12.7g fat and 4.9g saturated fat per 100g)
• chicken – fried chicken breast in breadcrumbs contains nearly six times as much fat as chicken breast grilled without the skin (12.7g fat and 2.1g saturated fat per 100g compared with 2.2g fat and 0.6g saturated fat per 100g)

Make healthier choices when buying meat

When buying meat, go for the leanest option. As a rule, the more white you can see on meat, the more fat it contains. So, for example, back bacon contains less fat than streaky bacon.

These tips can help you buy healthier options:

• Ask your butcher for a lean cut.
• If you're buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products.
• Go for turkey and chicken without the skin as these are lower in fat.
• Try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat. They are often high in salt, too.
• Try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt.

Cut down on fat when cooking meat

Cut off any visible fat and skin before cooking – crackling and poultry skin are much higher in fat than the meat itself.

Here are some other ways to reduce fat when cooking meat:

• Grill meat, rather than frying.
• Don't add extra fat or oil when cooking meat.
• Roast meat on a metal rack above a roasting tin so the fat can run off.
• Try using smaller quantities of meat and more vegetables, pulses and starchy foods.

How much red and processed meat should we eat?

Red meat (such as beef, lamb and pork) can form part of a healthy diet. But eating a lot of red and processed meat probably increases your risk of bowel (colorectal) cancer.

Processed meat refers to meat that has been preserved by smoking, curing, salting or adding preservatives. This includes sausages, bacon, ham, salami and pâtés.

If you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g.

Ninety grams is equivalent to around three thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced bread. A cooked breakfast containing two standard British sausages and two rashers of bacon is equivalent to 130g.

For more information, read Red meat and bowel cancer risk.

Storing, preparing and cooking meat

Good food hygiene is especially important when handling meat because of the bacteria that it can contain.

Storing meat

It's important to store and prepare meat safely to stop bacteria from spreading and to avoid food poisoning:

• Store raw meat or raw poultry in clean sealed containers on the bottom shelf of the fridge, so the meat can't touch or drip onto other food.
• Follow any storage instructions on the label and don't eat meat after its "use by" date.
• If you cook meat that you're not going to eat straight away, cool it as quickly as possible and then put it in the fridge or freezer. Remember to keep cooked meat separate from raw meat.
• Always thoroughly clean plates, utensils, surfaces and hands after they have touched raw or thawing meat to stop bacteria from spreading.

Freezing meat

It's safe to freeze raw meat providing that you:

• Freeze it before the "use by" date.
• Follow any freezing or thawing instructions on the label.
• Cook the meat straight away if you defrost it in a microwave. If you want to defrost meat and cook it later, thaw it in a fridge so that it doesn't get too warm.
• Use the meat within two days of defrosting. It will go off in the same way as fresh meat.
• Cook food until it's steaming hot all the way through.

When meat thaws, liquid can come out of it. This liquid will spread bacteria to any food, plates or surfaces that it touches. Keep the meat in a sealed container at the bottom of the fridge so that it can't touch or drip onto other foods.

If you defrost raw meat and then cook it thoroughly, you can freeze it again. But never reheat meat or any other food more than once as this could lead to food poisoning.

There is more information about how to freeze foods safely inFood safety.

Cooking meat

It's important to prepare and cook meat properly. Cooking meat properly ensures that harmful bacteria on the meat are killed. If meat isn't cooked all the way through, these bacteria may cause food poisoning.

Bacteria and viruses can be found all the way through certain meat. This means you need to cook these sorts of meat all the way through. When meat is cooked all the way through, its juices run clear and there is no pink or red meat left inside.

Meats that you should cook all the way through are:

• poultry and game, such as chicken, turkey, duck and goose, including liver 
• pork
• offal, including liver
• burgers and sausages
• kebabs
• rolled joints of meat

You can eat whole cuts of beef or lamb when they are pink inside – or "rare" – as long as they are cooked on the outside. This is because any bacteria are generally on the outside of the meat.

These meats include:

• steaks
• cutlets
• joints

Liver and liver products

Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source ofvitamin A.

You should be able to get all the vitamin A you need from your daily diet. The amount of vitamin A adults need is:

• 0.7mg a day for men
• 0.6mg a day for women

However, because they are such a rich source of vitamin A, we should be careful not to eat too much liver and liver product foods because over the years, a harmful level of vitamin A can build up in the body. This is because the body stores any vitamin A it doesn't use for future use, which means you do not need to consume it every day. 

Having too much vitamin A – more than 1.5mg of vitamin A per day from food and supplements – over many years may make your bones more likely to fracture when you are older.

People who eat liver or liver pâté once a week may be having more than an average of 1.5mg of vitamin A per day. If you eat liver or liver products every week, you may want to consider cutting back or not eating them as often. Also, avoid taking any supplements that contain vitamin A and fish liver oils, which are also high in vitamin A.

Women who have been through the menopause and older men should avoid having more than 1.5mg of vitamin A per week from food and supplements. This means not eating liver and liver products more than once a week, or having smaller portions. It also means not taking any supplements containing vitamin A, including fish liver oil, if they do eat liver once a week. This is because older people are at a higher risk of bone fracture.

Pregnant women should avoid vitamin A supplements and liver and liver products. See below for more advice.

Meat and pregnancy

Pregnant women should avoid:

• Pâté of all types, including vegetable pâté. They can contain listeria, a type of bacteria that could harm your unborn baby.
• Liver and liver products. These foods are very high in vitamin A, and too much vitamin A can harm the unborn child.
• Supplements containing vitamin A, including fish liver oils, except if you are advised to take these by your GP.

For more information on pregnancy and food, see the Pregnancy and baby guide: foods to avoid.

http://www.nhs.uk/Livewell/Goodfood/Pages/meat.aspxhttp://www.loseweight-fitness.blogspot.com