Yes, vegans are right—but it doesn’t have to be all or nothing
July 21, 2022
The UK is cementing its position as a global leader in the vegan movement. Up to a third of Brits are either meatless or working towards becoming one – a much higher average than in the United States, for example. Despite these impressive numbers, poor diet remains the biggest risk factor for preventable disease in England. It’s generally true that people who eat a plant-based diet are healthier overall — but those who identify as “vegan” or “vegetarian” but don’t eat properly can become morbidly or even morbidly obese.
People who are making dietary changes in hopes of better health need to understand that simply not eating meat alone will lead to health. The truth of what works seems to boil down to the food writer and author’s saying The omnivore’s dilemma, Michael Pollan, who summed up a philosophy that he has developed over the years in seven words: “Eat food, not too much, most plants.” Pollan eats meat. When asked “Why aren’t you a vegetarian/vegan?” he replies, “I’m not a vegetarian because I like to eat meat – meat is a nutritious food and I believe there are healthy ways to eat meat with my ecological and… ethical values. I don’t make the decision to eat meat lightly.” But Pollan adds that he has “the ultimate respect for vegetarians and vegans” because, in his words, “they’ve done the work of thinking through the consequences of their eating choices – something most of us haven’t done.”
Hopefully he’s right about the working part, because the legions of vegetarians and vegans are getting bigger by the day — not a bad thing when it comes to consideration, not fashion. Anyway, the train has left the station. Some now estimate that after 2040, only a third of the world will still be consuming meat. That may be an overstatement, but the move away from animal consumption is being fueled by the rise in real vegan meat. This “alternative meat” – a Plant-based kebabs or a vegan steak, for example – is not the same type of meat substitute currently available. These products are the result of cutting-edge science that has created the closest imitation of animal meat protein mankind has ever produced.
Producers of “new meat”, mainly made in Israel with a 3D printer using AI-powered algorithms, primarily determine taste and texture as well as mouthfeel and smell, but also ensure that their product is nutritious. For example, you wouldn’t believe that a former mega-celebrity chef who reportedly once co-owned several steakhouses and was cited as his inspiration by the late Anthony Bourdain would be vegan, and he’s not. However, star chef Marco Pierre White advocates “new meat”. At an event last year, he gathered tasters, journalists, experts and others at his London restaurant to sample and taste 3D printed meat The Guardian review was enthusiastically positive. Chef White has no public plans to go completely meat-free, but does provide a target audience for such companies: people who think, “If there’s a substitute that’s 95% identical and that substitute is better for your health, it’s significantly better for the environment, and obviously better for animal welfare, why not?”.
What these new high-tech meat substitutes could offer for some is a tool in the polarized battle over food, nutrition, health and the environment. It makes sense that many people are moving towards veganism given that it offers clear boundaries and is difficult to argue in terms of the environment: a large percentage of greenhouse gases suffocating the planet are caused by meat consumption. Sustainability is another big issue: there isn’t enough land or water to continue to produce meat on an industrial scale like the western world has been doing for the last 50 years – and yet demand is growing in nouveau riche countries like China.
Yes, if people are willing and able to go vegan, that could be best for them and the planet — but they could also become more “flexitarian” and seriously reduce their consumption of red meat, for example, by using substitutes that still add flavor. Beef texture and mouthfeel. In many cases, meat is neither unpleasant nor toxic – there are nutrients in animal protein and not impossible Having an ethical meat industry – it may seem unlikely, but there are instances where it is done. Eating meat is part of humanity’s evolutionary heritage and Meat drives us on a path that led to civilization. But of course that doesn’t mean that bacon for breakfast, chicken for lunch, and a steak every night are a good idea. Perhaps these new high-tech meat substitutes can help everyone find balance.
The editorial office