Based on the talk given by Graham Hill, he advised the audience to become a weekday vegetarian to improve the health condition and fitness of the human body. Hill stated that eating a burger will advance the risk of death by at least one-third. Being a vegetarian is more advantageous aside from health reasons, it also help save pollution in the environment and opposes cruelty to animals. The best solution for everyone is by becoming a weekday vegetarian, by removing meat from the weekly menu starting Monday until Friday. However, Hill suggested that on weekends, the audience can shift again to being meat lovers or carnivores. He explains the reasons why he made a personal decision to become a vegetarian. The primary reason is health. The second reason is cruelty to animals since he discovered that there are about 10 billion animals being raised annually in farms that are nearly inhabitable even for out pet dogs and cats.
I personally believe that every one must adopt a vegetarian diet because of its several benefits. Being a vegetarian will reduce the risk of life-threatening illnesses such as cancer and heart diseases. Vegetarians will reduce the level of risk factors for heart diseases due to low cholesterol and triglycerides. One of the ways of being a vegetarian is eating tofu, aside from the fruits and vegetables. Tofu is rich in vitamin B1, iron and calcium, a good source of protein, and minerals such as manganese, phosphorous, zinc, copper and selenium (Murray and Pizzorno, p.380). Eating tofu will provide protection against cancer and will lower the risk of heart disease.
I also agree with the comments of my classmates that being vegetarian promotes fitness and wellness. It is very economical to buy vegetables because they cost less compared to meats and other processed meat products. More importantly, being a vegetarian is one of the ways to prolong life.
Graham Hill: Why I'm a weekday vegetarian. TED.com Web. Retrieved on 19 February 2014,
Murray, M. T. and Pizzorno, J.E. (2005). The Encyclopedia of Healing Foods. New York: Simon