too much meat is bad for you

I consider myself a bit of a couch vegetarian (ou végéterian de salle) because I try not to eat meat with every meal. Also, I have a bit of an ethical problem about where it comes from, if you know what I mean. I tried being a vegeratrian for a while during the early 90’s, but my poor mom found it a very difficult switch, and after about two weeks I was pretty hungry and tired of eating quiche. I haven’t ever tried again for a lot of reasons. I don’t know enough about vegetarian diets to ensure that I get enough essential amino acids and vitamins from meat replacements, and frankly, I do enjoy the taste of meat. But I have tried to be very careful about not consuming too much meat in the past few years. One of our roomates in Edmonton was on a reduced-red meat diet and this helped me to learn about alternatives to red meat and to start cooking more fish. I think there a lot of arguments for reduced meat consumption and here they are …
- First, in our overconsumptive culture, we are probably eating much more meat than is necessary. In many (but not all) traditional cultures, meat tended to be scarce and except during hunting times, no meat or small portions were consumed. The average person can probably reduce our meat consumption by half and still obtain the necessary amino acids & vitamins. Certain kinds of meat, particularly ground beef, contain a lot of fat and this causes obvious health problems such as obesity and cardiovascular disease.
- Second, the high density production of livestock has led to a number of health and environmental problems. Manure runoff from feedlots contaminates local drinking water. Animals kept under such close conditions can easily spread diseases and bacteria harmful to humans which may not make the animals sick but can cause serious disease for the end-consumer. Hamburger disease (E. coli O157:H7), mad cow disease/BSE, Salmonella & Listeria are perfect examples of this. For both disease prevention and increased muscle growth, antibiotics are heavily used in the livestock industry, and this is contributing to antibiotic resistance in human and animal pathogens. Again, by reducing meat consumption, we could decrease the need for high-density livestock farming and prevent some of the problems described above.
- Third, there is a good correlation between frequent consumption of red meat and cancer. Apparently this is new data out of a long-term very large scale study presented at one of the conferences I attended recently (I was in another presentation but one of the physicians I know described the presentation to me after).
So…I think there are some very good reasons for reducing or controlling one’s meat consumption. One does not have to be a strict vegetarian to make a difference in both health and the conditions animals are raised in.
Ironically, I had shepherd’s pie for supper tonight, but I have to say it was the first ground beef I have probably had in 2 months…