Given all the vital functions we know that animal products play in our bodies, how do vegetarians survive for any appreciable length of time? Bioiavailable forms of vit. A, and K2 (MK4 form), and iron are found only in animal products. The complete package of gelatin, chondroitin sulfate, and glucosamine — all essential parts of joints and connective tissues is available only from animals. Myristic, and stearic acids regulate hormonal activity and are found exclusively in animals. The body requires fats to transport the fat-soluble minerals, and vegetarian diets are, by definition, low-fat. The plant form of omega-3 fatty acids are poorly converted by humans tot the long-chain form, DHA, that we use. Plant fats are high in pro-inflammatory omega-6 fats.

And yet, I know many seemingly healthy, vital, and long-lived vegetarians.

How is this possible?