[Cheese]

Originally Posted by oilyfan

Making up your own facts does make you sound more educated, I have to give you that LOL Correlation and causality are very different my friend.

Japan has the highest life expectancy, and one of the lowest vacation allotments in the world. You can argue the Japanese probably live one of the most stressful lives in the world too, but eat nowhere near a vegetarian diet.

http://en.wikipedia.org/wiki/List_of...ife_expectancy
http://www.timesizing.com/1vacatns.htm

Actually Japanese have the closest thing to a Veggie diet going. The meat they eat is usually fish and they have very little use of Oils in their cooking. Oh and I dont make up my own facts...I actually study them.

...the average Japanese person eats about 25% fewer calories per day than the average American, which could partly explain their lengthy lifespan. Eating just 8% fewer calories per day, while moderately increasing your activity level, may be enough to promote longer life, research from the University of Florida College of Medicine suggests. And cutting calories doesn't have to be painful. The secret is to replace energy-dense foods (those containing a higher number of calories per gram), like chocolate, potato chips, and cookies, with those that are less energy-dense, like fruits, vegetables, and broth-based soups (all, not coincidentally, a daily part of the Japanese diet). In a study from Pennsylvania State University, researchers served women meals that were 25% smaller than average and contained 30% fewer calories according to the principles of energy density. They ended up eating an average of 800 calories less per day -- all without even missing the extra food.

Veggie delight. " Japan is kind of a vegetable-crazed nation," Moriyama says. When Japanese women were asked which home-cooked meals they most loved to prepare for their families, "mixed vegetables simmered in seasoned broth" received the highest ranking. Red bell peppers, green beans, zucchini, eggplant, onions, burdock, tomatoes, green peppers, lettuce, carrots, spinach, bamboo shoots, beets, lotus root, turnips, daikon (or giant white radish), ake mushrooms, sweet potatoes, and seaweed (or sea vegetables), such as kombu, nori, and wakame all have a place in the Japanese diet.
As many as four or five different varieties are served in a single meal -- and no one thinks it odd to have vegetable soup or a salad for breakfast. Veggies are served simmered in seasoned broth, stir-fried in a small bit of canola oil, or lightly steamed -- all methods that maintain a maximum amount of nutrients.