• For the Animals
• For your Health
• For the Planet

THE ANIMALS

Why Eat Plant-Based? For The Animals...

What is your answer to the question on the left? If you love both and you have already made the choice to be vegetarian or vegan thank you for your compassion for all animals. If you love one and still eat the other, ask yourself why. What makes us allow unspeakable torment to be inflicted upon one species, but not on another. They all have the capacity to feel pain; the desire to avoid death. They all have the strong will to live. Yet, we by and large ignore their suffering.

For most people, their contact with animals is at least three times a day—breakfast, lunch and dinner. Once feeling, living beings are reduced to sausage, chicken nuggets, veal parmesan or any other number of dishes whose main ingredients, no matter what the recipe, are suffering and death.

We are so far removed from the living animals who end up on our plate that it can be easy to ignore or diminish their suffering. We intellectualize and rationalize: “That's what they are raised for.” “I won't eat veal, because they are only babies.” “There are laws to protect them, so they be treated well.” “They're already dead, so why not eat them.”

Just because it is what they are raised for doesn't make it right. Please read the information below and view the videos.

Even if we forego meat but continue to consume dairy products and eggs, the animals still pay the ultimate price of their lives. With today’s modern feed formulations, chickens are only 8 weeks old and still peep when they are killed, and pigs are only 6 months old. Both species are forced to grow so fast they are like Baby Huey, large in size but still infants.

The Veal/Dairy Connection

Just like humans, cows only produce milk when they are pregnant. To insure a steady supply of milk, female cows are kept perpetually pregnant so that they will lactate. In the dairy industry, cows and bulls never see each other or mate. Instead, cows are brutally impregnated with a mechanical device called a “rape-rack” and so the cycle begins...

Upon birth, calves are immediately taken from their mother so that her milk is not "wasted" on her babies. Instead she is mechanically milked to satisfy our hunger for dairy products. The females calves are sent away and raised to become more dairy cows and as for the males, they are destined for veal production. Some are slaughtered immediately, others live for four months chained in tiny stalls where they can't move, turn around or ever go outside. They are fed a diet devoid of iron so that their flesh becomes soft and pink. Purposely made anemic, these calves become very weak. Their muscles atrophy and they can't stand nor walk. Disabled and malnourished, these babies are dragged to slaughter at four months of age.

Millions of male calves are born to die so their mothers can produce milk. To truly boycott veal, boycott dairy products because “there is one calf in every glass of milk.”

The Chick/Egg Connection

The hens who lay eggs or are raised for consumption do not have it any better: they are de-beaked and confined together in tiny cages with wire bottoms inside for their entire lives, never basking in the sun or smelling fresh air. The ammonia smell from their feces and the din of their hopeless voices—hundreds of thousands in one building—is repugnant and disturbing, even to the chickens themselves.

At 8-weeks-old, those raised for their flesh are slaughtered. Egg laying hens ultimately are slaughtered as well once they no longer produce enough eggs.

So-called “free-range,” “cage-free” or “certified humane” eggs are a clever marketing ploy. “Free-range” birds may be on dirt, not grass and are still tightly confined. “Cage-free” birds are housed inside on the floor crammed together with thousands of other birds.

Hundreds of millions of male chicks hatched daily are considered an unnecessary “by-product” of the egg industry. Because these baby roosters can not lay eggs nor grow into chickens “fit for consumption,” male chicks are considered useless. Instead of knowing the safety and love of their mothers’ wings, these tiny balls of yellow fluff are ground up alive, suffocated, crushed and tossed in the trash. And undercover video about current hatchery operations, filmed by the advocacy group Mercy for Animals, can be seen here: Hatchery Video (download "Hy-Line")

Consuming eggs (as well as chicken meat) contributes to the grizzly deaths of these chicks. It's simple: If you don't consume eggs (or chicken meat), these chicks will not be hatched only to die.

We would not tolerate this treatment of our family/companion animals, so why should we tolerate this for “farmed” animals? How do we justify eating some animals and not others?

Does one have to witness the realities of factory-farming to be inspired not to eat animal-based foods?

Experience points to either extremely positive or extremely negative motivation to create a change in personal habits. Stretching our moral fiber and watching a video (negative motivation) can possibly help our resolve to change “for the animals.” We can then follow up with some truly positive motivation, feeling better and the knowledge that with every meal of delicious plant-based food we eat, we literally save a life.

“Most farmed animals are raised on factory ‘farms,’ where they spend their entire lives in cages or crates so small that they can not even turn around. Farmed animals are not protected from cruelty under the law. In fact, the majority of state anti-cruelty laws specifically exempt farm animals from basic humane protection—so abandoning a sick animal on a pile of dead animals is considered ‘normal animal agricultural’ practice. Farm animals are living, feeling animals, not agribusiness commodities.” —Farm Sanctuary

These links explain and show what happens to animals raised and slaughtered for human consumption. We encourage you to view them and not turn away. It is the reality that these animals face every day, and eating a meat-based diet contributes to that suffering. Unfortunately, many people choose to look away or not subject themselves to these images. Others will look and choose to change their eating habits so they can no longer be the cause of such suffering. We hope you will fall into the later category.

Meet your Meat

Still wish you were and Oscar Meyer wiener? (download "Willow-Hill")

The Incredible Egg (download "QENE")

For more information on this topic, contact our Food for Life nurse director at 732-446-6963 or via e-mail. Food for Life is here for YOU—to encourage and support you in transitioning to a plant-based, healthy lifestyle. We offer assistance with nutritional guidelines, recipes, presentations, workshops, email tips and consultations. Be sure to ask for our free Veggie Starter Kit!

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YOUR HEALTH

Why Eat Plant-Based? For Your Health...

“70% of all Americans die from diseases related directly to their eating habits.” Former U.S. Surgeon General C. Everett Koop, M.D.

Medical studies shows that eating a plant-based vegetarian cuisine can reduce your risk of heart disease, diabetes, stroke, cancer and obesity. Fat, cholesterol, steroids, hormones, PCB’s and heavy metals are present in animal foods like meat, fish, dairy and eggs. Eating animal-based foods can also expose you to Salmonella & other food borne illnesses.

Plant-based vegetarians and the other hand, often will have more energy, feel satisfied longer, may lose weight more easily, lower their blood sugar, lower their cholesterol and be happier knowing they are helping their health, the environment and the animals.

The American Dietetic Association reports that vegetarians “have a lower risk of obesity, coronary heart disease, high blood pressure, Type II diabetes and some forms of cancer”. The American Dietetic Association has also endorsed plant-based vegetarian eating as a viable way to control Type II diabetes. Plant-based vegetarians (sometimes called “vegans”) consume fruits, vegetables, whole grains and legumes avoiding meat, dairy, eggs and fish.

Only 2% of people eating plant-based vegetarian diets are obese.

According to the American Journal of Clinical Nutrition, vegetarians do not have higher levels of anemia than meat eaters.

World-renowned pediatrician and author of children's health books, Benjamin Spock, M.D. believed plant-based vegetarian eating is safe and beneficial for children.

“Children who grow up getting their nutrition from plant foods rather than meats have a tremendous health advantage. They are less likely to develop weight problems, diabetes, high blood pressure and some forms of cancer.”

By reading this you have taken the first step toward one of the best choices that you can make for yourself, animals and the planet. Trying vegetarian recipes can be a new eating adventure!

Will I get enough protein if I eat a plant-based vegetarian diet?

The Food & Nutrition Board, Academy of Sciences-National Research Council recommends 56-70 grams protein daily for adult men and 46-58 grams for women. 30 grams equals 1 oz. so we only need 2-3 oz. of protein each day. Many Americans eat way too much (animal) protein, which can leach calcium out of our bones. This can lead to osteoporosis (brittle bones).

It is easy to get enough protein: 1 whole cup cooked kidney beans has 13 grams protein compared to only 1.3 oz. chicken meat with 12 grams. 1/4 cup almonds has 8 grams protein, 1 cup brown rice has 5 grams. Even broccoli has 4 grams protein. All plant-based foods contain some protein.

If I don't eat dairy products, how will I get calcium?

The adult minimum daily requirement for calcium is 800-1200mg. (Food & Nutrition Board, National Academy of Sciences-National Research Council).

You can get your calcium by eating dark green and leafy vegetables (kale, collard greens, broccoli), beans, calcium-fortified orange juice and cereals and non-dairy “milks.” None of these have artery-clogging cholesterol and all are low in fat and high in calcium.

Dairy products containing calcium (milk, cheeses) are high in fat and cholesterol, both of which are bad for your waistline and your heart. The 12-year-long Harvard Nurses’ Health Study found that dairy does not protect against osteoporosis.

In fact, consuming animal-based foods can leach calcium out of your bones. Here’s how: Methionine, an essential amino acid, is higher in animal-based foods than in plant-based foods. Methionine makes your blood more acidic. The more animal-based foods you eat, the more methionine you consume. To neutralize acidic blood (to make it more alkaline), your body will take calcium from your bones. Just like Tums or Alka-Seltzer, your body uses the calcium in your bones like an antacid to lower the acid in your blood. Consuming foods lower in methionine can help maintain strong bones.

Can I reduce my risk for heart disease and cancer by eating a plant-based cuisine?

William Castelli, M.D. Director, of the Farmington Heart Study states: “Vegetarians have the best diet. They have the lowest rates of coronary (heart) diseases of any group in the country. They have only 40% of our cancer rate.”

Plant-based foods contain ZERO cholesterol. Cholesterol is found ONLY in animal food products (meat, dairy, eggs, fish). Cholesterol can clog your arteries and is therefore bad for your heart.

Nonfat skim milk = 5mg. cholesterol    Soy Milk = 0mg. cholesterol
1.3 oz. chicken = 35 mg cholesterol    Kidney beans = 0mg. cholesterol

Eating the typically recommended meat-based diet for heart disease can slow the progression of the disease. Eating plant-based vegetarian cuisine has the potential to REVERSE heart disease.

How is meat-eating related to cancer?

There are no cancer-fighting compounds present in meat, only in plant foods.

Carcinogens (cancer causing agents) called HCAs (Heterocyclic Amines) form when meat cooks. The longer and hotter meat cooks, the more HCA's are formed. Grilling meat forms the most HCA’s.

The American Cancer Society states that “grilled chicken tends to form more of these cancer-causing compounds (HCA's) than any other meat product.”

There is no fiber in meat. Fiber helps remove cholesterol and carcinogens from your body.

Food for Life recommends obtaining nutritional information only from qualified healthcare professionals: a physician, nurse, registered dietitian or Master’s or PhD. in Nutrition. Physicians Committee for Responsible Medicine (PCRM) has creditable information backed by scientific studies. Links to PCRM's excellent Health Fact Sheets can be found here (scroll to the bottom of the page).

For more information on this topic, contact our Food for Life nurse director at 732-446-6963 or via e-mail. Food for Life is here for YOU—to encourage and support you in transitioning to a plant-based, healthy lifestyle. We offer assistance with nutritional guidelines, recipes, presentations, workshops, email tips and consultations. Be sure to ask for our free Veggie Starter Kit!

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THE PLANET

Why Eat Plant-Based? For The Environment...

The Union of Concerned Scientists equates not eating meat as the second most important thing you can do to save the environment. They put not driving a car as first, indicating carbon emissions from the world’s cars as the major culprits of global warming.

This is incorrect. Animal agriculture is the primary cause of global warming.

Analysis by environmental researchers at World Watch Institute state that animal agriculture accounts for 51%, not 18% as previously thought, of annual greenhouse gas emissions. (November/December 2009 World Watch)

The UN Food and Agriculture Organization’s 2006 report “Livestock’s Long Shadow: Environmental Issues and Options”, did not take into account: animal respiration, land use, undercounted methane, fluorocarbons used for cooling farmed animals, cooking their meat, factory-farmed fish, the production, distribution and disposal of animal agriculture byproducts leather, feathers, skin, fur and their packaging, disposal of liquid waste from animal agriculture, production, distribution and disposal of packaging used in animal products, carbon-intensive medical treatment of millions of cases of zoonotic illnesses and the millions of cases of chronic degenerative human diseases resulting from consuming animal products.

Carbon dioxide (CO2), methane and nitrous oxide are the major gases of global warming and all are in some way by-products of animal agriculture.

Methane and nitrous oxide are much more potent than carbon dioxide. Over a 100 year period, nitrous oxide has 298 times more impact per unit weight than CO2. Methane has 23 times more impact than CO2. Methane cycles out of the atmosphere in only 8 years compared to 100 years for carbon dioxide and 150 for nitrous oxide.

Methane is a naturally occurring gas, much of which is trapped in permafrost soil and under the oceans. Methane is also produced in animal digestive tracts, their respiration and from their manure. Millions of tons of methane gas are produced by animals raised for human consumption. A potent greenhouse gas, methane can trap 20 times the heat of CO2.

Nitrous oxide, commonly known as “laughing gas”, is an anesthetic and analgesic used in medicine. In nature, it is part of the nitrogen cycle. Industrial fertilizers used to grow food to feed farmed animals create massive quantities of artificial nitrogen and create more nitrous oxide emissions. Nitrous oxide reacts with ozone and is an air and water pollutant.

Farmed animals create carbon dioxide (CO2), with their respiration and the fossil fuels used to feed, grow, transport, slaughter and process them and then distribute “animal products” all over the world.

Farm animal production continues to be the single largest human endeavor using up so much of our world’s land, water, air and energy creating air and water pollution, deforestation and desertification. And it is increasing. As countries become more affluent, their meat consumption increases. Meat consumption has increased 5x in the last 50 years. By 2050, global factory farm animal production will double from the present level, accelerating global warming.

Some facts:

- most of the grain grown in the world is grown to feed animals, not people

- animal agriculture accounts for over 8 percent of global human water use and is the largest source of water pollution, contributing to “dead” zones in coastal areas and degradation of coral reefs

- 70% of previous forested land in the Amazon is now occupied by pastures, and feed crops cover a large part of the remainder of what was once fragile rainforest

- if less animal products (meat, dairy, eggs and fish) were consumed, there would be fewer animals raised for food and substantially less greenhouse gases produced

- less animals raised for food = less methane produced and the faster methane will leave our atmosphere

- less animal agriculture = less carbon dioxide = slowing down of the permafrost melting which could release massive amounts of methane

- less animal agriculture = less industrial fertilizer = less nitrous oxide = less water and land pollution

- less animal agriculture = less deforestation

Changing light bulbs is not enough! Consumer demands and our own appetites drive animal agriculture production and it is killing our planet. Make today the day you choose to explore a plant-based diet.

For more information on this topic, contact our Food for Life nurse director at 732-446-6963 or via e-mail. Food for Life is here for YOU—to encourage and support you in transitioning to a plant-based, healthy lifestyle. We offer assistance with nutritional guidelines, recipes, presentations, workshops, email tips and consultations. Be sure to ask for our free Veggie Starter Kit!

Additional information:

World Watch magazine November/December 2009

Humane Society of US Report: The Impact of Animal Agriculture on Global Warming and Climate Change

Livestock’s Long Shadow

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