In this file:
· People In The UK Are Now Eating 50 Percent Less Beef
· Calculating the price of consuming too much meat
People In The UK Are Now Eating 50 Percent Less Beef
by Buffy Flores, Freelance Writer, Live Kindly
Dec 28, 2017
Philadelphia | According to a new report by ReportLinker, folks in the UK are eating half the beef and veal they did in 1975, with a steady decrease almost every single year since then. In addition to this, the report showed that sales of vegetables and bags of mixed vegetables have steadily increased.
ReportLinker, a market research company, has compiled these figures which show that more people are getting protein and other nutrients from plant based sources.
It goes on to explain: “Household expenditures on Soya and other novel protein products have shot up significantly since the mid-1990s compared to what they were in previous times and are forecasted to remain right around current levels through 2020.”
Beef, as a red meat, has been specifically avoided as the health risks have become increasingly publicized and accessible these days. ReportLinker explains:
“Getting away from heavy red meat consumption in today’s world is important for health in a number of ways. To begin, too much modern red meat is sourced from corn-fed cattle. These cattle are sick due to their unnatural corn-based diets and to the fact that they are often kept under unhealthy conditions on factory farms. Ultimately, this sickness and the artificial chemicals from the animals get passed along to human consumers.”
Less beef and veal consumption means fewer cows impregnated, fewer cows brought into the world to be slaughtered. Factory farming won’t instantly stop overnight...
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Calculating the price of consuming too much meat
Chris Chan, The Straits Times (Singapore)
Dec 28, 2017
(THE STAR) - On the surface, it would appear that a vegetarian diet can lead to a longer life and a reduced incidence of certain diseases – at least, it seems that plant fibre plays a significant part in promoting a smoothly functioning intestinal system which is critical for good health.
However, the definition of vegetarian used is as per most scientific dietary studies – it includes the occasional consumption of animal and/or fish proteins.
The total exclusion of meat from the diet can be regarded as mildly nutrition-deficient – but it is also generally not life-threatening.
The main risk of excluding meat is a lower intake of certain compounds found in meat – including Vitamin B12 (cobalamin), creatine, carnosine, Vitamin D3 (cholecalciferol), certain Omega-3 fatty acids (eg. docosahexaenoic acid, or DHA), heme-iron, taurine, et cetera.
It is feasible to replace or augment some of these nutrients from plant-based foods; for example, Vitamin B12 is also present in seaweed and fermented soy beans, and DHA can be synthesised by the body from alpha-linolenic acid (ALA) found in some seeds.
But some meat nutrients are not present in any plants – they include creatine, carnosine, heme-iron, taurine, et cetera, which are compounds that can affect health, stamina and general well-being in subtle ways.
Despite the meat industry’s constant insinuations about how much everyone needs animal protein, the fact is that growing children require rather more meat protein than adults.
Severe protein deficiency is manifested by diseases such as marasmus and kwashiorkor, normally found only in countries prone to famines, and these diseases tend to affect children rather more than adults.
The truth is that most broiler chickens in the UK never see a blade of grass in all their sad, appalling lives – and great efforts are made by the industry to prevent people from knowing such facts.
In modern societies, practically any ordinary adult diet, vegetarian or meat-based, will normally include adequate protein. As such, protein-deficiency diseases are really rare even if meat is wholly excluded from the diet and protein deficiency in civilised countries is usually linked to eating disorders rather than food itself.
Anyway, there are now very good reasons to consider eating more vegetables and less meat – in fact, perhaps restricting meat to only a few portions a week. These reasons are not necessarily wholly to do with nutritional considerations but also relate to evolutionary, environmental, ecological and perhaps humane reasons.
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