Despite the number of vegetarians and vegans out there are still over 56 billion farmed animals killed each year.
Thanksgiving period is probably the worst time to be any kind of meat. Indeed, animals like cows, poultry and other farm-domesticated animals serve different purposes but they all end up in the slaughter house one way or the other.
The problem is not that people are insensible individuals but rather that some people cannot let go of meat (for different personal reasons). However, there might be a way to reduce the number of animal killed while preserving the number of meat eaters.
From my experience and living in Philadelphia, I have tried a vegan salad at HipCityVeg (vegan restaurant), and was surprised by how good the imitation chicken was and this made me think of the impact it would make on meat processing industries if the majority of people shifted from meat to imitation meat.
So, Imitation meat or plant based protein seems to have most of the advantages, meat eaters are looking for:
1. It does not affect animal’s lives
It could solve the dilemma of balancing love for meat and avoiding animal cruelty.
2. Contains similar levels of nutritional proteins, iron, cholesterol,and calories
Imitation meat is made from such ingredients as soy, beans, lentils, wheat gluten, rolled oats, brown rice, nuts, sunflower seeds, and vegetables (like mushrooms, onions, peas, peppers, and carrots).
A downside is that meat substitutes are typically high in sodium, comparable to many deli meats. Some have more than 400 milligrams of sodium per serving. And unless they’re fortified with vitamins and minerals, they tend to be lacking in vitamin B12, iron, zinc, and other nutrients found in meat. Note also that many have long lists of additives, including artificial flavors, colorings, gums, sugars, and preservatives.
3. Contains No hormones and is antibiotic free
Whereas, since the 1950s the FDA has authorized steroid hormone implants on animals for growth and boosts dairy production. In any case, whether it is pernicious to human health is debatable, but why take a risk?
4. Improve Human Health
Apparently meat based food are responsible for 16% cancer risk and 21% heart disease
5. Positively impact climate change
Studies have shown that it could decrease greenhouse emissions by 80%
6. Addresses global resources constraints
According to one source, this would constraints water usage by 90%.
7. Taste like the real thing!
Moving from a meat eater to an imitation meat eater and then to vegetarian can be easier to do if it means that people do not have to change their eating habits
8. Rising imitation meat market that could beat meat producers
Based on a Fortune article of 2015, meat less market has been soaring and reached $533 million in 2012. Now, this doesn’t mean that the two markets are mutually exclusive, in the sense that it’s not because the meatless market is rising that the other one is decreasing. In fact some meat eaters like tofu and soy milk and buy them because of taste or personal preferences.
9. A variety of meat imitations
From pork, turkey, bacon, and beef and nicely complement any kind of dish
10.What are some downsides?
Which can be seen as a pro and a con at the same time. For those already used to drinking soy milk and soy-based products it won’t be a problem but for those who aren’t used to it or who can’t digest it can be a problem. Also, some have argued that growing soy is not that beneficial environmental wise. In fact, “As some critics note, industrial soybean farming has devastated rainforests in Brazil, one of the world’s top soybean producers, and has taken over much of the cropland in America and wiped out grasslands at an accelerated pace in recent years—though, in reality, most soy is grown for animal feed, edible oil, and biofuel”.
In sum, imitation meat or fake meat has its ups but has also major downs when it comes to looking closer at human health benefits and the environment. There are probably better ways to have the same meat pleasures without affecting animals or the environment.
All of the knowledge for this article can be found in:
http://www.mnn.com/food/healthy-eating/stories/how-fake-meat-is-made
http://www.nytimes.com/2015/09/20/opinion/sunday/nicholas-kristof-the-fake-meat-revolution.html?_r=0
http://www.berkeleywellness.com/healthy-eating/food/article/fake-meat-gets-real
