Shhhhhhhhhh.Is that grain in liquid or solid form?![]()
Lack of meat is why daddy drinks.
Shhhhhhhhhh.Is that grain in liquid or solid form?![]()
IMO by far the best reason to do it because it is indisputably true.I also help the planet a little, but my primary motivation is really because I love animals.
I've heard that all before, and personally as fas as no scientific evidence, I extremely disagree.I'm sorry but I think you're really overstating certain things.
-The idea that 'minimizing animal protei reduces the risk of many illnesses' does not actually have very solid scientific evidence to state it as such. It's certainly not as universally true as you claim here, and whatever 'evidence' exists relies largely on correlating factors and confounding variables. So for example a lot of the 'red meat is bad' results relies on 2 factors: research in the US being done in the US where people consume a lot of their red meat in combination with refined carbs (fries / hamburgers) and soda (hence why you get inexplicable results like 'red meat leads to diabetes'), and the almost universal tendency to group all processed meats into red meat category (so any effects you're seeing are largely from the nitrites, not from the meat itself).
Just about the only meat-related statement that's really properly supported is 'nitrites are bad'.
-Similarly, animal protein is a rather big category. Were you to split it up further... I have yet to see any research that actually finds any negative effects from poultry and fish (as long as it's not tainted / polluted). Any research producing a negative effect of meats tends to only do this for red meat (and usually for aforementioned reasons).
-The main driver of 'meat is bad for you' gospel is that it's a convenient way to cut people's meat production that suits many parties, whether it's environmental groups who found their cute animal videos weren't working, or governments who are looking to reach carbon goals. There's more 'wishful analysis' than actually strong data (and virtually no experimental data).
-Whether a switch from meat to something else is a positive development on people's health depends a lot on what you replace it with. What I'm seeing here is that many people replace meat with simply more processed meat-replacements and end up eating more carbs / grains. Whether that's actually an improvement for their health is highly doubtful, and at best we're running a large-scale health experiment (in the same way the fat-is-bad-propaganda led to a diabetes epidemic).
-While I do agree that being an athlete on a vegetarian diet is technically possible, it is definitly harder. Although this is anecdotal, in my climbing club you could consistently pick out the vegetarians based on their build; the meat eaters would build up significantly more muscle under similar training schedules.
-Obesity rates have very little to do with consuming meat. In fact people who switch to a carnivore diet (not that I'm a fan of it) almost invariably end up losing weight. If there's a correlation on a country level this is because the higher-meat-consumption correlates with 'western diet of processed food and too much sugar'.
Although I'm incredibly reluctant to draw too many conclusions from country-statistics (it's a minefield of statistical traps), it doesn't really support this statement either way.
-I do agree that eating more veggies and fiber is definitly a good recommendation - and likely far more important for people's health than reducing protein intake. Most research points at 'carbs and processed food' being the area where you should reduce intake, not the proteins.
Which is also why you find such remarkable similarities between people going on extreme diets, whether it's fully plantbased, carnivore or paleo; they all end up cutting out the processed junk and excess refined carbs.
Is that grain in liquid or solid form?![]()
Don't feel sorry for them. Its everbodys choice, they probably prefer it that way and chances are they are in a much better health state than very regular meat eaters.Nope, I just feel sorry for anyone who limit's their food options.
Yep -- learn how to deep fry and how to cook in pounds of butterIf you have problems cooking something tasty without meat, i dare say its about time to take a cooking course.
Whats the use for all those fancy knives if you can't cook?
You mean my honesuki, boning knives, filleting knives, and several sujihiki?If you have problems cooking something tasty without meat, i dare say its about time to take a cooking course.
Whats the use for all those fancy knives if you can't cook?
If i would eat more meat i would definitely buy whole animals and butcher away so i would definitely have a honesuki or similar at least. Pretty sure you use your "meat knives" often enough. (Not counting the cow swords ;-))You mean my honesuki, boning knives, filleting knives, and several sujihiki?
Also, if you're underwhelmed by meat it's time to start buying better meat!
Yes my meat knives see quite some use. If you do a bit more work yourself you can get higher quality meat at a far more palatable price (for example buying whole birds, larger pieces of meat, whole fish, etc).If i would eat more meat i would definitely buy whole animals and butcher away so i would definitely have a honesuki or similar at least. Pretty sure you use your "meat knives" often enough. (Not counting the cow swords ;-))
Believe it or not but 'average German supermarket' is far better than average Dutch supermarket when it comes to meat. A lot cheaper too. Here the supermarkets have watery meat that isn't even cheap...And yes, the bad quality of meat in germany is another sad topic. Mass-produced watery meats that is cheap.
The majority here obviously wants cheap meat so thats what they get. Not always easy to find the quality stuff.
I usually binge on meats whenever i am abroad and there is good stuff to be had,
which is almost every country except germany. US and ireland are some of the most memorable meat sources.
IMO by far the best reason to do it because it is indisputably true.
I'll argue all day when people bring up health and environmental arguments because those are often on very shaky ground, but the animal welfare argument remains true regardless of how the animals are raised and kept.
Only if you accept the premise that the amount of animals consumed should be the same in the counterfactual. Between government subsidies, ecological damage and other unpaid externalities, the price of animal products from industrial farming does not reflect the true, overall costs of producing it. If it did, there would be a lot less consumption. If we also included the costs associated with slow-growing happy animals practices on top of that price, I'd bet that the overall harm to the planet from animal agriculture decreases, not increases.What I personally find an awkward dilemma is that animal welfare and environmental concerns are actually at odds with eachother. Slow-growing happy animals with lots of space will consume more food and have a higher carbon footprint than the industry animals.
Because:Why are the environmental arguments shaky?
No what I mean is that... all else being equal, a chicken growing in 72 days having plenty of space will invariably consume more food to create a kg of protein, and will individually have a higher CO2 footprint on stuff like housing (because the cost of the barn is divided through less animals) than some caged industry animal who grows up in 39 days.Only if you accept the premise that the amount of animals consumed should be the same in both counterfactuals. Between government subsidies, ecological damage and other unpaid externalities, the price of animal products from industrial farming does not reflect the true, overall costs of producing it. If it did, there would be a lot less consumption. If we also included the costs associated with slow-growing happy animals practices on top of that price, I'd bet that the overall harm to the planet from animal agriculture decreases, not increases.
I have started going much heavier on the vegetables though. Basic switched regular American portions. Lots of vegetables, some meat and grain/starch.
Sucked at first. But used to it now and feel much better.
Yeah, Mediterranean is a good example. Lot's of vegetables with meat and other stuff as a supporting roll.That's the new goal for me too. Biggest portion vegetables, then lean protein, then complex carbs. More or less "mediterranean diet" style, although i've also seen that listed at 50% veggies, 25% lean protein, 25% carbs.
Yeah it's usually more of a Greek/italian/Levantine affair.Everytime I hear 'mediterranean diet' I have a hard time matching that with what I know of the cuisines of places like Spain, Italy and southern France...![]()
Well to be fair, the traditional style of meals with smaller portions over several courses and longer eating times in many Med/European nations plays a pretty big role in addition to the type of food being eaten.Everytime I hear 'mediterranean diet' I have a hard time matching that with what I know of the cuisines of places like Spain, Italy and southern France...![]()
Timely question—on Monday I'd just eaten meat for the first time in 90 days (a Buddhist/Taoist thang). I'd been vegetarian for a few years, decades ago, but now very much an omnivore. Ultimately, I'm not really into labels (vegetarian/vegan/jain)—and I'm really not bothered if a meal is meat freeI am eating veggies more. I feel better.
Maybe some small piece of fish, but very veggie heavy.
I admit it feel better afterwards. Across the board.
But meat is YUM! Not sure I could abandon meat. You?
I am eating veggies more. I feel better.
Maybe some small piece of fish, but very veggie heavy.
I admit it feel better afterwards. Across the board.
But meat is YUM! Not sure I could abandon meat. You?
I personally won't ever go vegetarian or vegan, but responsible and knowledgeable consumption of meat is important.
I try to advocate a more interesting way to consume meat. Being both a butcher and a former organic livestock farmer, I tend to advocate buying whole animals and using all their parts to make meals over a set period of time (1 pig for 6 months, 1/2 cow for a year, etc, obv depending on family size). Otherwise, butcher boxes or a fixed monthly/weekly meat specific budget that forces you to cook more inventively and explore cuisines from other cultures that are better about using the odd bits of animals.
Meat as an accent or supplement to a meal, rather than the main event/calorie provider, is also a useful mindset to adopt.
Valid point. Lately we see more and more data points that its not just about 'what' you eat, but also how, when and in which order.Well to be fair, the traditional style of meals with smaller portions over several courses and longer eating times in many Med/European nations plays a pretty big role in addition to the type of food being eaten.
Yeah, I have the same problem with my parents. It's just ingrained for some reason.That's a good approach, and one that I've tried for years to convince my family in Hawaii—but they refuse to listen, are more into quantity over quality, always chasing sales at Costco buying up way more meat than they need.
I do get annoyed when people pontificate about food, ...or knives. I get where my parents are coming from—they grew up during WW2, when food was scarce, eating supper behind blacked out windows, etc.Yeah, I have the same problem with my parents. It's just ingrained for some reason.
There's a lot of acrimony and preachiness around ethical food consumption, but it's really boils down to a matter of political priorities. I don't judge people too hard, because financial realities being what they are, not everyone can afford to buy responsible meat/veg. That isn't their fault, its the fault of the flawed agricultural system, big agra corps, and insufficient/improperly implemented federal and state regulations and subsidies. Just as an example, in the US, out of about $12-15 billion a year give or take of federal ag subsidies, the top 10% of farm subsidy recipients (read big agribusinesses that make a big profit regardless) receive around 80% of all subsidies, while the bottom 80% received only 10%.
As someone who's never made a lot of money, I've definitely not always been able to shop/eat as I preach and often moan about the cost of organic veg and produce even though I know perfectly well all the reasons behind it.
do not misstake the 'vacationers' med diet with that of Joe Average out there, the latter is the Med diet that is likely doing quite well for our health ;-)Everytime I hear 'mediterranean diet' I have a hard time matching that with what I know of the cuisines of places like Spain, Italy and southern France...![]()
Yeah I agree. For me in particular, the toxic cult of masculinity and meat drives me nuts. Guess the same could be said of knives and knife collecting more broadly too, outside of the culinary world.I do get annoyed when people pontificate about food, ...or knives. I get where my parents are coming from—they grew up during WW2, when food was scarce, eating supper behind blacked out windows, etc.
...although, more annoying for me is the carnivorous bravado, anti-vegetarianism I often see online.
It's just food—I do what I can to cook/eat responsibly.
Yeah, of course, it has been and always probably will be that way to a large degree. I just meant that the blocks on a wider access to healthy and responsibly raised foods in the US and elsewhere for a greater number of people is largely predicated on the agricultural system. Improving our food system and its regulations/subsides can improve people's lives, which I don't think is a controversial assertion.Pretty sure the 'rich people' getting the choicer cuts has been around since waaaay before 'big agra'. Phrases like 'high on the hog' back this up. It is not simply a modern day condition. The less-well-off people came up with many ways to make the less desirable bits and pieces into delicious meals.
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