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Meat-Up in Memphis

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SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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To Eat Meat Or Not

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  • Meathead
    started a topic To Eat Meat Or Not

    To Eat Meat Or Not

    “How do you know when someone’s a vegan? Don’t worry—they’ll tell you.” Anonymous

    You are probably a meat eater or you wouldn’t be reading this. But you know people who are vegetarian or vegan. Perhaps people who sit at your dinner table regularly. And they have a point of view. A strong point of view and they aren’t shy about sharing it. In fact they probably prosthelytize. They want to convert you. If you are a conscious eater, perhaps their arguments have made you wonder about your choices. Here are the arguments pro and con surrounding the choice to eat meat or not. By the way, I keep a list of references on the subject if you want to see them, let me know.

    Some definitions

    Vegan or Total Vegetarian. Eats only foods from plants including fruits, vegetables, legumes, grains, seeds, and nuts.
    Lactovegetarian. Eats plant foods and dairy products.
    Ovo-lactovegetarian or lacto-ovovegetarian. Eats plant foods, dairy products, and eggs.
    Pescetarian. Eats fish but no other animal flesh. Unclear if this person eats dairy and/or eggs. By the way, fish flesh is muscle and therefore, meat. Just sayin’.
    Semi-vegetarian. Will not eat red meat or pork, but may eat fish or fowl.
    Macrobiotics. They subsist largely on grains, legumes, and vegetables. Fruits, nuts, and seeds are eaten to a lesser extent. Some may eat fish.
    Veg*n. My contraction of vegan and vegetarian meant to encompass both approaches.
    Flexitarian. Eats meat only once or twice a week. Maybe three times. It's flexible.
    Omnivore. I call them omnis in this article. Eats everything edible. Might even eat veg*ns.
    Carnivore. Eats only meat. Lions, tigers, and bears, oh my.

    HEALTH

    Veg*ns say.Meat is bad for you. It contains too much saturated fat and makes you obese which is the root cause of a whole range of health issues. Vegetarians have lower body mass indices, lower rates of death from ischemic heart disease, lower blood cholesterol, lower blood pressure, lower rates of hypertension, type 2 diabetes, as well as prostate and colon cancer.

    Omnis say. Meat is good for you, it contains things you cannot get from vegetables, nuts, seeds and fruits. For example, animal flesh contains vitamin B12 which is essential for good health. Without it you can suffer from a host of problems including cognitive decline, anemia, heart disease, and stroke. Veg*ns must take B12 supplements to prevent illness. You can stay healthy with a vegan diet, but you need a lot of knowledge and supplements.

    Recent research shows there are benefits to animal fats that contain compounds such as omega 3 not often found in other oils. You need cholesterol. The problem is when you have too much of the bad type of cholesterol. Recent research says that dietary cholesterol does not translate to blood cholesterol in most people.

    As for type 2 diabetes, its rise is a recent phenomenon in Western civilizations, but meat has been an important part of the Western diet for centuries. Meat is probably not the culprit and several large studies and meta studies find no link.

    Some studies have linked meat to cancer but they have a major flaw: They lump all meats together including fresh meat and cured meats like hot dogs. There is a huge difference in their chemistry. Another flaw in the studies is cooking methods. High heat and burning meats can produce carcinogens (HCAs and PAHs), but if cooked at lower temps, little to no carcinogens are made. Deep frying things like potatoes produces far more of these compounds than properly cooked meat.

    Remember, dietary research is mostly epidemiological research, a technique with many known flaws (see page???).

    Veg*ns. Food borne disease is a problem with meat. Ground meats are downright dangerous. They are often contaminated with pathogens. They can kill. They are contaminated because animals are kept in cramped unsanitary conditions in contact with feces and the pathogens get on their skins and feed. Pathogens get on the meat in the butchering because slaughterhouses move too quickly and don't take enough care. It is all driven by greed.

    Omnis. Heat kills pathogens. Handle meat properly and cook it to a safe temp and you have nothing to fear. It’s that simple. Scientists call cooking the “kill step”. In fact, sprouts, lettuce, spinach, have made far more people sick than meats. Some of them get contaminated by water contaminated with farm animal waste, but it is really easy for bird poop, wild animal waste, and insects to contact crops in the field, and for rats and mice to get at it in transit or storage. Once one head of lettuce is contaminated by bird poop, it can spread to thousands of heads in the wash water baths farmers use if they are not properly chlorinated, a common problem because chlorine is so volatile.

    Scientists say the riskiest food in the grocery store is sprouts because the seeds are often contaminated, and in order to grow them they must be soaked with warm water and kept wet, perfect growing conditions for pathogens.

    EVOLUTION, CULTURE, AND TRADITION

    Veg*ns. Humans were not meat eaters until the Ice Age. Over the course of history, we were vegetarians longer than we were omnivores.

    Omnis. Humans have evolved as omnivores. We evolved to stand erect, with large brains, and learned tool use so we could chase animals and kill them with spears. Our teeth, saliva, and digestive systems are designed for eating meat. Our jaws are smaller than apes (who are mostly vegetarian), and our digestive systems smaller because we learned to cook and that made food easier to chew and nutrients easier to digest. Here’s a remarkable fact: Our pancreas has evolved to produce an enzyme called elastase. It does one thing: Digests elastin, a protein found only in meat. This can only mean that we are designed to be meat eaters.

    Veg*ns. Our canine teeth can be used to bite apples as well as meat. We can evolve again.

    Omnis. Most cultures have meat in their religious ceremonies. In the US, since the end of WWII it became practically a national mantra to have meat once a day. We were taught that this was a balanced diet.

    Veg*ns. We were taught wrong. It doesn't matter what our ancestors did. The world today is vastly different. Technology has freed us from hunting for survival. We have to understand that our cultures and traditions arose from ignorance centuries ago. We now know more and we need to leave behind foolish things as we mature as a society.

    TASTE

    Veg*ns. There are a lot of fabulous tasting recipes that don't involve meat or animal products. You can be thoroughly satisfied without eating meat.

    Omnis. Meats taste better than veggies. A lot of vegetables taste bad. For many people, the culinary arts are as vital as the other arts, and living without meat would be like life without dance.

    Veg*ns. Most omnis don’t like liver, heart, tripe, brains, or kidneys so not all meat is delicious. This is the definitive case of taste being a matter of taste.

    Omnis. So how come so many veg*n products are made to taste like meat? Why is the veg*n hamburger that tastes like beef the holy grail?

    ANIMAL WELFARE

    Veg*ns. Killing animals is murder.

    Omnis. According to the dictionary of legal terms at Law.com, murder is "The killing of a human being." So killing animals or plants cannot be murder.

    Veg*ns. Who gave us the right to enslave animals to make milk, eggs, and then eat their flesh? The basis of a vegan life is to refrain from taking things that aren't ours.

    Omnis. These animals wouldn’t have been born and had a life if they weren’t bred for food. It is natural selection to put animals and plants to work for us. Humans have earned their place near the top of the food chain. Big bugs eat little bugs. Frogs eat big bugs. Snakes eat frogs. Hawks eat snakes. When it dies hawks are eaten by maggots, molds and mushrooms. Veg*ns eat mushrooms. It is the circle of life.

    In the wild sweet cute animals eat each other all the time. Sometimes a sow will eat her piglets. Even our kin, gorillas eat a monkey now and then. Many animals will gladly kill a human and dogs, cats, and pigs will gladly eat a dead person. Veg*ns are fine with animals eating animals “in nature”. Well I am an animal, and I am part of nature, and any animal I eat is killed much more humanely than any animal eaten by another in nature. Eat or be eaten is the way of the world.

    "Can vegetarians eat animal crackers?" Anonymous


    Veg*ns. Animals are sentient beings. Animals have feelings and thoughts and vegetables do not.

    Omnis. This is anthropomorphizing. Just because animals have eyes and faces, and might even change expressions, it doesn’t mean they have the same feelings and thoughts as humans.

    Veg*ns think omnis are being smartassws when they say plants have feelings too, but veg*ns need to recognize the truth and deal with it. Sentience is defined as the ability to feel or perceive. A great deal of research has proven that plants feel pain and have feelings too. Even though they don’t have neurons, they respond to environmental changes in a similar way as animals. Their biological systems are intricate and complex. Many plants and microbes do not want to be eaten and have elaborate mechanisms to protect themselves. Even microbes have been shown to have sophisticated sensing, communication, and collaboration skills. They have a complex chemical language using molecules to share info about their surroundings and threats.

    My wife, a renowned microbiologist, told me that “Every form of life deserves respect, not just the charismatic megafauna made popular by Disney. Every species has a role. Every species is integral to the ecosystem. Every species is somebody’s hunter, somebody’s prey, somebody’s partner. To claim that animals have greater rights than plants is an assertion not based on an understanding of the biological world. Death is part of all life. A plant is as highly adapted for its niche as a pig. If my ethics prevented me from killing sentient beings, then I could not even brush my teeth. People who are vegetarians because they think killing animals for food is murder do not understand the biological world.”

    Which begs the question, what is it about faces that make some animals special?

    Veg*ns. Plants make a lot more foliage than they need to live so it doesn’t hurt them for us to take some, in fact pruning them often encourages them to grow more vigorously. Their fruits are intended to smell and look appetizing because when they are picked and eaten the seed is more likely to be spread. Being eaten furthers the mission of the life cycle of fruits.

    Omnis. This is part of their survival mechanism. When cut back they grow more because they sense they might die. They don’t want to die.

    Veg*ns. Killing animals is a vicious act that inures us to the feelings of others and it corrodes individuals and society and encourages violence.

    Omnis. That is possible, but most of us don’t actually kill animals, we hire others to do it. I hate to say it, but, if you include soldiers, there are probably more people in the US who have killed people than have killed animals. If you are pointing a finger at hunters, hunting is needed to control wildlife populations. Deer would overrun many farms and destroy vegetable crops if hunters did not thin the herd.

    Veg*ns. Eating pigs is as barbaric as eating dogs, something most westerners would never do. In fact, there is evidence that pigs are smarter than dogs.

    Omnis. Dogs are family. They live in our homes, sleep in our beds. Our intimate relationship with dogs goes back to the dawn of time when we hunted together as a pack to feed each other. Our relationship with dogs is unique. Dogs also eat animals, by the way. Making them vegans would be cruel to our best friends. Because dogs are not humans, when they are at death’s door, we practice mercy killing, something most societies do not allow us to do for people.

    Veg*ns. The way we grow animals, hold them on factory farms is inhumane. Then we cram steers with grains that they have problems digesting. Then we cram them into slaughterhouses where they can smell and hear death. Then we manhandle them just before the kill. Then we kill them cruelly so some die slowly and in pain. Just watch the films of animal cruelty from factory farms and slaughterhouses. Factory farms and slaughterhouses are beneath our dignity. They are inhumane. They harm not only animals but workers mentally. Although animals raised on small farms are better off than those raised in a factory farm, both are wrong.

    Omnis. Factory farms produce the meat at a low cost, and consumers benefit, especially poor people. They save people from starving. If you value human life over the lives of animals, then efficiency is important. First of all, cattle love eating corn, but feedlots almost never give cattle pure corn. It is almost always a mix of corn or other grains and forage (grass, hay, etc.). Pure corn will make them sick and sick cattle are not good for business.

    Many omnivores share your distaste for inhumane conditions in factory farms and slaughterhouses but most are not as bad as some of the sensational YouTube videos. They are the exception cherry picked for impact. Modern slaughterhouses are designed to keep the animals calm before they are killed rapidly and painlessly. Agitated animals produce adrenaline and other compounds that make their meat lower quality. Chemicals produced by stress, fear, and pain are not good for the bottom line. It is well known that animals killed instantly and painlessly yield better tasting meat so the industry works hard to keep animals calm and death painless. Heart surgery is pretty frightening to watch, but it is not something we want to ban.

    ECOLOGY & ECONOMICS

    Veg*ns. Farm animals have a huge carbon footprint. The world's livestock population produces more greenhouse gases than automobiles and a lot of it is methane. Livestock occupy a large percentage of arable land. Animals consume a great deal of water, a huge problem in places like California and Texas and most of Africa where water is in short supply. Livestock waste often pollutes rivers and lakes, the smell is intolerable forcing neighbors to sell their homes at huge losses, and animal fertilizer spray drifts into residential areas causing illnesses. A lot of rainforests and their ecosystems, biodiversity, water holding properties, undiscovered medicinal plants, and beauty are being destroyed for growing livestock and their feed.

    Omnis. Rice growing and fracking for oil create much more methane than animals. Some research claims that rice alone produces more methane than livestock. And chopping down forests, plowing under prairies, and draining wetlands to plant miles and miles of corn and soy and other monocultures destroys entire ecosystems that were homes to millions of diverse creatures. It promotes erosion and evaporation, and water runoff from fertilized fields topped with herbicides and pesticides is a massive source of pollution. Compare this with a field of sustainable pasture where biodiversity and soil activity actually increases. Perennials, like grasses, are hugely beneficial. And they need animal fertilizer. Together they fortify the soil. There is good research showing that livestock is beneficial to the environment when managed properly. Annuals such as corn, soy, beans, vegetables, legumes, and other row crops are deleterious and destroys topsoil. Runoff is killing the Gulf of Mexico.

    Veg*ns love their bananas but take a close look at the impact. Tons of chemicals, many of which are banned in the US, are used to grow beautiful fruit, and many plantations tie plastic bags over the young fruit to protect it. Still, the UN estimates that more than 30% of the crop is discarded because it is less than perfect. Banana trees need loose soil and high organic matter but the trees shed no leaves so there is no natural compost. As a result, fertilizer use is high and runoff is killing the coral reefs of Costa Rica. To get at good soil, rainforests are being destroyed to move crops and plant anew while countless animals die. Then there is the rampant child labor, inhuman working conditions, and disgraceful wages. Have I mentioned shipping costs?

    Of course each species of animal and vegetable is different. Some have greater impacts than others. But both have pluses and minuses that are exceedingly hard to calculate.

    Veg*ns. Much of the corn and soybean harvests are for animal feed.

    Omnis. Most veg*ns are adamant about eating organic food, but where will all that fertilizer come from once cattle are banned? And just how safe is food grown in animal waste (see page???)? Most veg*ns refuse to wear leather, but their shoes and belts are often made from oil derivatives. And how much fuel is burned shipping your veggies in from the Southern Hemisphere during winter? What does that do to the environment? Canning and pickling are not solutions. They use energy, destroy nutrients, and most taste bleah.

    Veg*ns. The meat industry hires a lot of illegal immigrants and that just encourages them to risk their lives crossing the border and desserts.

    Omnis. So do farmers. Without illegals food would be a lot more expensive.

    Veg*ns. We are eating species to extinction especially seafood like swordfish, bluefin tuna, and Chilean seabass.

    Omnis. If we all go veg*n many farm animal species such as Angus cattle will go extinct and millions of workers would be displaced. Removing corn subsidies that make animal feed cheap might be a partial solution, making meat reflect the actual cost of inputs and impact on the environment. But it would have a devastating impact of farmers and farm workers. Veg*ns portray all farmers as factory farmers but there are still a lot of small family farms run by Old MacDonald.

    Veg*ns. Abolishing slavery resulted in a total upheaval of the Southern economy, especially the plantation economy, and devastated the lives of slave owners and slaves. So was it wrong to abolish slavery?

    CONCLUSION

    So much of this debate is unsettled. Animals seem to be godlike to both sides. Dietary choices have become demi-religious in our society. Debate is healthy but religion is very personal and it is the height of arrogance to evangelize and convert friends and family. Perhaps we should stop thinking of our personal philosophies as truth and show some tolerance and flexibility.

    Both sides have strong arguments and plenty of useful data to back them up. Perhaps we should be aware that popular media usually lacks the sophistication and expertise to communicate science well and that not all research is high quality. Alas, unfortunately, it is hard to find studies that are truly unbiased or unflawed. It seems to me, from wading through the research at length over many years, that nobody really knows exactly what the environmental impact of growing meat or vegetables, or the health consequences of eating meat.

    Methinks that one might come to the conclusion that, I know this is a crazy idea, we should eat a balanced diet with not too much of one thing or another. If you fear that meat is bad for you or the environment or cruel, perhaps you should try to buy meat that is humanely raised and painlessly slaughtered or perhaps you should skip meat a few meals a week.

    I'm now 70 years old and consider myself a conscious eater. As I have said before, worrying about what you eat, or what others eat, will kill you faster than anything you can eat.

  • Attjack
    replied
    Personally I don't know any adults vegans or vegetarians that proselytize. All the ones I know just do their thing and live in a world of meat-eaters bombarded by meat-centric billboards, TV and radio ads, and restaurants that all cater to us, the common meat-eater.

    Leave a comment:


  • MarkN
    replied
    Two things:

    1) I do try to buy locally raised meats when I can. Especially after noticing that grass fed ground beef is a deep purple color and looks like ground steak, while supermarket ground beef is generally a pasty pinkish color and looks like, well, not like steak.

    2) Where I work, there is a Wellbeing program that provides incentives for doing healthy things and this includes some 6-lesson classes. I took the one entitled Mission: Nutrition. In it, there was a confirmation/warning that anyone deciding upon a vegetarian or vegan diet should consult a physician first because they will need supplements to make up for the vitamins, such as B12, that they can only get from animal flesh (mentioned in the article).

    Leave a comment:


  • efincoop
    replied
    The timing of this post & subsequent (fascinating) discussion is serendipitous as the consumption of (mostly) red meat has been a discussion at several recent family gatherings and at home well. I fully suspect this discussion will come up again over the coming holiday weekend.

    At this point my wife & I are following the guidelines most easily defined as the Mediterranean diet. We try to incorporate 1-2 vegetarian meals, 1-2 seafood meals, 1-2 poultry meals and 1-2 meat (pork/lamb/beef) each week. I think for us, Meathead summed it up best with the statement "If you fear that meat is bad for you or the environment or cruel, perhaps you should try to buy meat that is humanely raised and painlessly slaughtered or perhaps you should skip meat a few meals a week."

    When we eat meat, we purchase it from small local farmers, who based on their claims, raise & harvest animals in a humane manner. I would also consider sourcing meat from vendors such as Porter Road.

    I would like to say thank you to Meathead for taking the time to create such an interesting, thought provoking post and to everyone else who has contributed to the discussion. This is one of the things I love about this site & community.

    Leave a comment:


  • Histrix
    replied
    Article in the NYTimes yesterday that is pertinent to this discussion:

    https://www.nytimes.com/2019/08/28/o...Pm2_u0VyPAmTio

    Farhad is not wrong.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    They claim it uses 80-90% less resources, but it’s still the same or higher cost? Good investment.

  • HouseHomey
    replied
    Soyrizo is pretty good. I cooked some yesterday for an event.

    Leave a comment:


  • mountainsmoker
    replied
    I am sort of in the middle of this discussion. Cattle are the worst climate disrupters of any production animal we produce. There methane production and waste production world wide is more than several sub-continents.

    Will Vegan ever replace meat eaters, I think not, they have to have to eat a very specific diet of grains to get the proteins to survive . It just isn't palatable to most people. Will fish replace meat no there is not enough in the seas to do so, as the recent limits on catches have shown. Pork, beef and lamb which is not as popular here in the US will always be first.

    Leave a comment:


  • texastweeter
    commented on 's reply
    Cuban cigars, Scotch whisky, and Texas beef...tastes like winning.

  • texastweeter
    commented on 's reply
    Yeah, well, I'M FROM TEXAS!

  • Meathead
    commented on 's reply
    I have seen preliminary studies that indicate that the meat substitutes use significantly less energy, water, resources. But for the health obsessed, we are talking the most processed food in the grocery store.

  • Histrix
    commented on 's reply
    https://impossiblefoods.com/if-pr/LCA-Update-2019/

  • Murdy
    commented on 's reply
    That would seem to be something that it would be fairly easy to answer scientifically.

  • Murdy
    commented on 's reply
    I knew a guy a long time ago who identified himself as a "social omnivore," which he described as I eat a vegetarian diet at home or when I otherwise can, but if I'm at someone's house, and they cook me a meal, I'm not going to be rude and not eat it. (Looking back, I would think he was in the health camp as opposed to the ethical camp of vegetarians).

  • Bkhuna
    replied
    “Everything in moderation, including moderation.”

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