The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Meatless Mondays? Really?

September 7th, 2009 · 5 Comments · Posted in Sustainability, Wellness

Cattle will graze land that might not be suitable for other types of farming.

Cattle will graze land that might not be suitable for other types of farming.

A vocal segment of the food and environmental movements would have us abandon meat and embrace a plant-based diet on grounds that cattle contribute too much to greenhouse emissions. It’s a simple-minded approach to complex problems posed by world overpopulation that overlooks the nutritional consequences of such a radical change in food habits. Over 2.6 million years, humans evolved on a diet composed largely of animal protein. Archealogical records indicate that human health took a turn for the worse with the advent of agriculture, a scant 10,000 years ago. Protein and fat are essential nutrients. Carbohydrates–meaning plant foods–are not.

Can we imagine a world without meat? Some people have tried. And here’s an illustrative story about the longterm consequences. David Gumpert writes a fascinating blog called the Complete Patient that usually focuses on issues surrounding the manufacture and sale of raw milk. But in this particular post, he talks about the changes in food service at Kripalu, a giant yoga retreat in the Berkshires that he has been visiting occasionally for the last 15 years. Originally the food regimen was strictly vegetarian tilting toward vegan. But over the years, more and more animal proteins have been introduced. Recently, Gumpert was surprised to see huge pans of roasted chicken thighs on display at the steam table.

According to Gumpert, “long-time residents of the 1980s and 1990s (Kripalu was an ashram then, and most teachers lived at the center full time for many years) had had more than a few cases of anemia and other illnesses that some blamed on the vegan oriented diet.” The move from meatless to roast chicken was not entirely or even primarily based on health concerns, Gumpert says. Being a non-profit, the retreat depended on robust attendance, and many of the attendees wanted more variety in the food line. Trying to dicatate diet was not working.

Gumpert believes we need to take some of the ideological heat out of the food discussion and I agree. There are plenty of ways to reduce greenhouse emissions without stigmatizing a vital and highly nutritious food source. But we can be more discerning consumers where our meat purchases are concerned. For instance, we should all be avoiding meat produced in industrial confinement lots, where cattle are stuffed with an unnatural diet of corn and soybeans and even chicken litter. Instead, look for meat raised the way nature intended–on grass, and preferably by local farmers.

Cattle can graze land that may not be suitable for other types of farming. But we should also be exploring other meat sources that may be even more environmentally friendly. The world’s favorite source of meat is not cows or pigs–it’s goat. We Americans are just beginning to discover the culinary possibilities of goat. We should try harder. What we don’t need are environmentalists who know nothing about nutrition telling the rest of us what we should eat.

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  • Georgiapeach

    Environmentalists should be outraged at the manufactured food practices at processing plants across this country-but I have not heard one comment about the treatment of animals or the unsanitary conditions in those processing plants. Why aren’t they protesting the liberal use of chemicals used in growing conventional produce? Those chemicals harm the soil and streams. Environmentalists want us to stop eating meat but then harm ourselves by eating GMO foods grown with chemicals and unsafe practices? That’s no choice! I am so glad I have resources for pastured, organic products from my small family farmer-he’s the best!

    Environmentalists are driven by political agendas-just follow the money. Their solution to nearly everything is to eliminate the small family famer (who is the best guardian of our planet) in favor of the big, mega, polluting , manufactured food corporations. Follow the money.

  • Ed Bruske

    Georgia, I’m not sure we’re talking about the same environmentalists. These days, there’s a good bit of overlap between folks concerned about the environment and people concerned about where their food comes from. Call them enviro-foodies, if you will. They are making cause against indstrial agriculture and promoting organic, local farming. Many of them are also advocating less meat consumption and a more plant-based diet as a way of addressing global warming. I guess I count myself among those who include meat in a nutritious, traditional diet that also promotes sustainable farming. I believe there are many ways we can reduce greenhouse emissions without eliminating our most nutritious foods.

  • hotgrillmama

    Approximately 85 percent of U.S. grazing lands are unsuitable for producing crops. Grazing animals on this land more than doubles the area that can be used to produce food. Cattle serve a valuable role in the ecosystem by converting the forages humans cannot consume into a nutrient-dense food… so, feel great about consuming nature’s best tasting multi-vitamin- on Monday ‘s or ANY DAY!

  • Ed Bruske

    my sentiments exactly

  • d

    ………..What we don’t need are environmentalists who know nothing about nutrition telling the rest of us what we should eat……….

    Ed, Good post. I would want any environmentalist telling me what to eat to add sustainable agriculture production to food and nutrition as their knowledge base.

    Also, even with sustainably-raised meats (100% grass fed beef for example), portion size and frequency are still important considerations.

    Finding the optimal intersection between agriculture, nutrition, and environmental issues is clearly an important topic for research and then the real hard part begins, i.e., translating, educating, and helping to change some really entrenched poor dietary habits!

    Fortunately, I do see progress in this area. 🙂
    Diana Dyer, MS, RD