Are vegetarians better than meat eaters!!!

*scientists have long classified meat as [1st class] protein and vegetables[2nd class]protein , thereby implying that non animal protein is somehow inferior.

*statistically, vegetarians are thinner, healthier & may live longer than meat eaters.
*meat, especially in the large quantities are accustomed to eating ,may be harmful to the body.
*protein from non flesh foods can be adequate nutritional substitute for meat protein , particularly when supplemented with modest amounts of protein from milk and eggs.
*protein is essential to life , it is the substance that the body uses to build and replenish organs,skin, cartilage nails , hair, muscles ,and the organic framework of bones.
*the proteins our bodies use are composed of 22 amino acids , the human metabolic system produce 14 of these on its own , but the remaining 8 must be obtained from food , hence their name the essential amino acids .
*to be useful to a person the totally of food protein must be complete all 8 essential amino acids must be ingested more or less simultaneously , and in the right proportion .
*Incomplete proteins can not be used to build muscle and tissues ; they often end up as stored fat or are utilized as energy.
*meat is a complete protein because all 8 essential amino acids are present in the proper proportion , vegetable food are incomplete proteins, in that they lack of one or more these of these acids.
*but the vegetarians must satisfy their protein needs by a proper intermixing of plant proteins,so they just have to make sure that they use the right combination.
*Wheat , for example , which has a deficiency in the amino acids lysine but abundance of sulfur containing amino acids so can be combined with beans , which have the opposite enrichment combination .
*Nutritionists use tow basic criteria in evaluating protein sources : quality and quantity, refers to the usability of protein by the body, this factor is expressed on a scale of 0 to 100 of the food and agricultural organization of the united nations gives meat a protein quality rating of 67 higher than that of the most plant proteins , with the exception of the whole rice [70] ,&below that of cheese[70] ,fish[80], milk[82] ,[95]eggs .
*and in term of quantity ,15 to 30% of the total weight of flesh food is usable proteins-lamb rates the lower figure and turkey the higher one ; the rest is water fat ,trace minerals.
*In the other hand soybean flour is 40% protein ; Parmesan cheese 36%; and peas , lentils and dried beans between 20 and 25%.
*grains are fairly low in quantity [8 to 15%] ,but surprisingly milk[4%] and eggs[13%].
*All this means that in general, one has to eat proportionately more vegetable protein sources to obtain the same amount of usable protein.but non flesh alternatives are perfectly adequate.
*Balanced against this , however ,are the disadvantages of diet heavy in meat, for one thing , primary problem most of us meat eaters face is not a deficiency of protein but an excess of calories because the meat we eat contains so much of saturated fat.
*number of nutritional studies have concluded that vegetarians who eat a proper diet easily meet their protein and caloric needs.
*Most meat eaters, however , consistently exceed their limits in calories and as a consequence , tend to weigh more.