RE: Finding a space where vegans and meat eaters can agree to differ, and still be friends
Hehe... Yes, your bias is showing ;P
Here's my take: I eat as consciously as I can. To me, it is all about the capacity of an animal to suffer. The cruel part is not when we kill the animal. The cruel part is that we breed them for that purpose alone, and keep them in terrible conditions while they're still alive.
Capacity for suffering... For example, I very rarely eat beef, mutton or pork, and feel bad about it when I do. These animals are intelligent and emotional beings and contributing in any way to the industry that makes hundreds of thousands of them suffer is just wrong.
I eat chicken rarely too, but a bit less rarely. They certainly do suffer but less so than cows, etc.
Fish, I don't mind eating once a week or so...
Shrimp, I have no problem eating at any time.
As for veganism... It's just too difficult for me personally to be a vegan. To be vegan and healthy ends up being very expensive. But my diet is made up 90% of plants, and I drink soy milk now. I still have a weakness for cheese.
Something I'm excited about: in-vitro meat. "Memphis Meats" is one company I know of that is pioneering it. I believe it is the future. Once it becomes cheaper to "grow" muscle tissue rather than breed animals for it, McDonalds and other will start using it. And I'll eat beef without feeling any guilt at all =) (Once a week though - still gotta consider one's health!)
Yeah, I wasn't trying to fool anyone, though a couple of people did misinterpret, lol.
Agreed, well partly. I'm ok with breeding meat animals specifically for that purpose, as long as they are kept in natural conditions so they can live a happy life. In NZ, all of our beef and lamb is pasture raised, so I have no problems eating what I need of those meats. Chickens are a different story, so I only eat free range chicken. I don't eat much pork, just because I don't feel good on it.
I have a weakness for cheese too, but think it doesn't do me much good, so I'm currently off dairy. But I avoid soy milk, as I believe it's an endocrine disrupter, especially for men. I tend to use coconut or nut milks.
I'm in two minds about in-vitro meat. I can see the enormous potential of it. But it makes me nervous, and in my mind it's like GMOs - we just don't know what the long term effects are going to be. Ironically, I don't feel the slightest nervous about eating pasture raised meat, as I think it's good for me, not a health risk at all. But I would worry about the effects of in-vitro meat on my health. Though I am inclined to think in-vitro meat would be healthier than meat from CAFO animals.
Each of us has to make our own call on what to choose, and for me the important part is making conscious decisions, even if they're different ones from the next person.
I'm in Brazil so... Hehe, definitely no meat for me. Even if the product says 'free-range' on it, I don't trust it here.
I'd heard about the soy-product EDC issue, but when doing a bit of research, it seems only particularly worrisome for people going through critical developmental stages... That is, teens and younger, especially infants. Not sure though... I only have it with my breakfast every morning, and it is fortified with all sorts of good minerals. Haven't noticed any adverse affects thus far...
GMOs: I've given up on avoiding GMOs... First, they're everywhere ... Second, after a bit of research, I don't trust the organic movement any more. They're now just as bad as the biggest food industries, exaggerating and sometimes outright lying about the harm GMOs cause. I think the worst part of it is exactly as you say... The long-term affects... Eventually, we'll find out, I guess. They've been around for quite a few decades already. Difficult to study though, like all nutrition. I don't envy your job as a nutritionist ;P
In-vitro meat: As far as I've read, it seems safe. Biologically identical muscle tissue. And I'd agree, certainly healthier than CAFO animal meat. Depends on the company practices though, I suppose. In the end, greed trumps all, so if there's a way to "grow" the meat faster and cheaper, it'll be done, no matter if there's a small health risk.
I thought South America had good meat. Is that not so? Or does it depend on which country?
My bottom line as a nutrition coach is usually, how natural is it? But it's not always as simple as that, and everybody's needs are different. So we need to be open minded about how to meet each person's needs in the most practical way. And sometimes that might mean eating foods that wouldn't be my first choice.
So I take all your points above about how you choose to meet your needs. You just do the best you can, and then don't stress about it!