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I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'

We've all seen chicken portrayed as the low-fat, heart-healthy alternative to red meat for years, but it no longer adds up. You might want to lean away from eating birds and lean toward more plant-based options of protein like black beans, lentils, tofu, chickpeas and whole grains.

Eating a varied plant-based diet - and avoiding all meat, fish, chicken and dairy products - may have much to recommend it, but it's certainly not for everyone.

I'm pretty much a vegetarian.

I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.

My family members are vegetarians, but I like mutton and chicken seekh kebabs.

I was vegetarian for a long time, and in the last four years I started eating chicken and fish. I feel like it really built up my strength a lot.

I'm vegetarian and stick to a strict health regime of brown rice, tofu, salads and soya milk. When I'm at home in Somerset, I buy almost everything in the local farmshops including Barleymow's in Chard. I always get organic - I like happy hens.

I'm a healthy eater, but I don't consider Chick-fil-A fast food.