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Stanford study on vegan vs. omnivorous diets highlights remarkable cardiovascular improvements in 8 weeks. Veganism notably reduces cholesterol, and insulin, and aids weight loss.
Scientists gave 22 sets of twins different diets for 8 weeks to demonstrate the benefits of eating vegan versus eating a diet containing meat. Those who ate a vegan diet saw more significant decreases in their 'bad' cholesterol and fasting insulin levels than those who an omnivorous diet. They also lost an average of 4 pounds.
Decreasing blood supply use could also preserve blood products for patients undergoing cancer treatment or surgery and for those with trauma or other illnesses.