1. On the other hand, there are some extreme vegetarians (who avoid eating anything [that] comes from animals, including milk, cheese, and eggs (=dairy products)
One of the first questions (that) many vegetarians are asked is how they stay healthy.
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2. Meat-eaters often believe (that meat is such an important source of protein and vitamins that vegetarians must have difficulty (in) staying healthy.)
( Extreme vegetarians ) are sometimes very thin and have a shortage of B-vitamins. )
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3. In fact, vegetarians have an enormous health ( advantage ) .
Since many ( nonmeat ) foods are good sources of protein, it is not difficult for a vegetarian to get as much protein as he or she needs.
In fact, vegetarians have an enormous health ( advantage ) .
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4. One of the major health problems in modern societies is not (too little protein) but (too much food), especially in the form of animal fats.
Medical evidence suggests that (animals fats), including butter, contribute to the development of cholesterol in the human body.
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5. Most vegetarians have (low levels of cholesterol.)
High amounts of ( animal fats ) also seem to lead to certain kinds of cancer, and vegetarians typically have ( less of these cancers ) than people who eat a lot of meat.
Most vegetarians have (low levels of cholesterol.)
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6. Overall, studies ( comparing ) the health of ( vegetarians ) and ( meat-eaters ) show that ( the meat-eaters ) are twice as likely to die of heart disease as ( vegetarians ) are (likely to die of heart disease).
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7. ( Better health ) is one reason that people choose to become vegetarians. (명사)
The largest of these is the Hindu religion, ( which ) has about 600 million believers in the world.
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8. Although not all Hindus are vegetarian, many Hindus are (vegetarian), and there are many believers of other religions such as Buddhism and even some Christian religions who also do not eat meat.
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9. Some religions ( prohibit ) the eating of meat.
In other countries the percentage of vegetarians varies according to the religion and culture and ( availability ) of meat.
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10. Who are