The consumption of meat and animal products has been ingrained into almost every society across the planet, making it a uniting factor across cultures. As research has progressed, scientists have discovered that while meat and animal products have been consumed for centuries, they are not ideal for maximum productivity and bodily function. Biologically, humans aren't programmed to eat meat but because of situational causes such as meat subsidies and government sponsored campaigns our health and our environment are suffering. Even though I want to encourage a plant based diet low in saturated fats and animal products, I acknowledge and investigate the politico-historical conditions that have propelled the meat and dairy industries to the fore of the American diet. Yet the question remains, that even with all the information available why does individual choice and knowledge not trump our conventional standards on what is considered healthy and acceptable to consume? And, when did eating something that more closely resembles a chemistry experiment than actual meat become the conventional norm in not only our society, but westernized societies around the world.

From a biological standpoint, the human body is designed to thrive on a plant-based diet rich in fruits, vegetables and nuts. Our jaw's structure, teeth and digestion are designed to process plant based foods high in fiber. Beyond this, our digestive tract is about nine times our body length and it takes about twelve to eighteen hours for humans to digest a meal, which is in line with a typical fruitavore’s digestive system (Johnson, 2014). This is because plant-based food decays slowly, and without the strong hydrochloric acid present in a carnivore’s digestive tract, extra length in the digestive tract is essential. Human’s also do not have the enzymes present to digest the raw meat, hooves and bones that carnivores would encounter daily. This is why humans have to cook their meat and cannot consume it raw or they become ill from the bacteria and parasites. It is also why the smell of uncooked meat is unappealing to humans, as to warn us that it can make us ill. Researchers from Duke University discovered that about seventy percent of people have two functional copies of an odor receptor called OR7D4. This gene detects androstanol, which is a chemical similar to testosterone in males, and people without or only one copy of the gene reported that the smell of meat is “highly repulsive” (TIME) and are more biologically inclined to dislike the smell and taste of meat. So, the question remains, how did meat as a whole become so ingrained in our culture and diet? The answer to this lies in our government’s outlook and presentation to the general public on the meat and dairy industry.

Annually, the American government spends thirty-eight billion dollars on subsidies to the meat industry (PETA). By comparison, the United States spends less than 0.04% of that amount, seventeen million annually, on fruit and vegetable subsidies (PETA). Most of the meat-subsidies go directly to large corporations designed to produce cheap food filled with additives and hormones, and not to the mom-and-pop home grown produce stall you would likely find at your local farmer’s market. These subsidies create a vicious cycle which grows big industry while pushing small businesses out of the market, effectively creating food monopolies. The common belief that healthful foods are expensive and can only be afforded by those in the 1% is completely incorrect. In fact, if the government transferred even a small percentage of the money spent on the meat industry to vegetable or fruit farming, these foods would be available to the whole population for much cheaper than meat, and the notion that only the wealthy can eat healthy would be rendered inaccurate. 

Additionally, raising livestock requires feed for the animals to eat, which translates to a lot of land usage. Over the last fifty years, global meat production has almost tripled, from seventy-eight million tons per year in 1963 to three hundred eight million tons per year (“Meat and Animal Feed”), with American consumption in fourth place. Livestock, and the land used to feed farm animals, uses about 80% of all agricultural land. This shocking figure becomes even more dire when the calories versus land usage are calculated. One of the worst culprits to date is beef. Roughly 60% of agricultural land dedicated to farming livestock is employed for cattle production with roughly one fifth of all greenhouse emissions coming from livestock based food production (Smithsonian). This includes the land used to raise cattle, their feed and production areas. Astoundingly, even with all the land used, beef only accounts for 2% of the world’s calories, rendering beef one of the most wasteful caloric black holes. To make matters worse, cattle production has the highest water footprint of any farm animal at around 15,414 liters per kilogram of meat. This is more than 6,000 liters higher than the next offender, goat, which consumes 8,763 liters per kilogram produced. Yet all livestock production dwarf’s vegetable farming, which on average requires 322 liters of water per kilogram produced (“Meat and Animal Feed”). This is overall more sustainable long term for our environment, by providing the highest number of calories per land used, and overall health of the earth. Unbelievably, even with all the information present, beef still one of the most popular meats in the United States, with chicken only surpassing its popularity in 2012 (Spiegel, 2014). Yet, these statistics are not completely the American consumer’s fault. A strong factor in the continuation of a meat based diet despite all these facts is our government’s perception and presentation of the meat and dairy industry.

One of the most distinctly red blooded ‘American’ meats is beef. Family barbeques, hamburgers and steaks all seem to scream red white and blue and play an intricate role of our conception of the American Dream. Throughout history meat has been the symbol of wealth and masculinity, and its perception in our society is no different. As American’s, why shouldn’t we consume what throughout history was regarded as a strong masculine food to represent our stance as a world superpower? As time progressed, our government took on a similar stance, which can be seen through checkoff taxes, such as playing farmers per head of cattle or pound of dairy produced and increased marketing campaigns such as “got milk” or “Pork the Other White Meat” (“Hooked on Meat,” 2016). These check off taxes incentivize farmers to produce more product, regardless of the quality, and the consumer still pays the price. The biggest winner in the game of government subsidies is the milk industry. Which because of check off taxes produced an excess of seven billion pounds of milk in a little over a year and a half (that’s an excess of forty-seven servings of milk per person!) (“Hooked on Meat,” 2016) to receive more funds from the United States Department of Agriculture. These checkoff taxes and excess advertising push farmers to lower the quality of meat and raise production in hopes to pocket government funds. 

Subsidies and production methods aside, meat is still one of the cornerstones of most people’s diets. Meat contains nutrients vital to the human body such as B12, which is not found in commonly consumed plants (Gunnars). Unprocessed meats are also loaded with healthy fats such as omega-3 that promote brain function help maintain a healthy liver. One of the most common reasons people eat meat or consume dairy is for the protein. Humans cannot produce the amino acids found in protein alone which is why they are a quintessential part of our diet. Most plant based sources of protein are not complete proteins, meaning they do not contain all nine essential amino acids to be properly digested and used by the human body. Yet, all animal products containing protein are considered complete proteins, making a high animal derived protein diet attractive to people trying to gain muscle mass. Additionally, studies show that the consumption of protein is associated with lower risks of bone fractures and osteoporosis in old age (Gunnars), which is appealing to America’s aging baby boomer population. Furthermore, since meat and dairy are so ingrained in our society it’s challenging to eat a plant based diet. Advertisements of fast food items and trendy diets such as paleo or ketogenic diets, which rely on animal product fats as their source of energy, are more mainstream than eating vegetarian or vegan are. Eating out for “meat eaters” is a breeze compared to plant-based dieters who are in a continuous loophole of asking the waiter if animal products are in their meal. Not to mention the price difference between paying four dollars for a Big Mac from McDonald’s, which will fill you up for hours versus a swanky salad that’ll probably be at least double the cost and barely make a dent in your appetite. So why even consider cutting meat out of your diet?

First and foremost, while the term “unprocessed meat” is present on the United States Department of Agriculture website, it is a very poorly defined term. For example, if a product is labeled ‘free range’ it does not mean the animal was raised outside and grazed on a pasture, it simply means the animal “has been allowed access to the outside” (USDA). Most meat found in supermarkets and restaurants is processed by chemical preservatives, which also causes it to lose some of its nutritional value. Another misleading fact about meat is the amount of protein it contains. When meat is cooked past 122 degrees Fahrenheit the vital proteins inside the flesh begin to denature, lowering the nutritional value (“Key Temperatures in Cooking”), rendering most meat packaging labels incorrect, considering meat is not eaten raw. Milk, while filled with pus and hormones, is also touted as one of the best sources of protein by the dairy industry. While whole milk does in fact contain protein, eight ounces contains only eight grams of protein and almost one hundred fifty calories. Yet, for the same one hundred fifty calories black beans contain nine grams of protein ("Nutrition"), and do not carry the threat of intestinal discomfort that some people who are lactose intolerant experience with milk products. 

While meat is a complete protein there are countless of vegetarian options that provide the same benefits such as soy, quinoa and low cost combinations like rice and beans. While the added calcium in milk, and protein in meat, can contribute to strong bone structure, there are extensive plant based alternatives. Soybeans, fortified nut milks, broccoli and kale are just a few alternatives to animal sources of protein and are usually cheaper than the latter and cruelty free. Critics of a plant-based diet will cite the inconvenience of planning out meals and researching restaurants as one of the cornerstones of their argument. While it is much easier to not think about what you’re putting into your body, awareness and body consciousness has grown exponentially in the last few years. This is evident through the introduction of vegetarian or vegan menu sections in restaurants, and even restaurants that are fully plant based. This combined with a growing movement to eat locally sourced food has driven up the popularity of eating a cruelty free plant based diet.

When it comes to a diet as a whole the number one thing that should come to mind is sustainability. This is not only in regards to the Earth and how we’re affecting our planet long term, but in regards to our bodies as well. So, the question remains is meat sustainable? In short, no. In 1990 the World Hunger Program at Brown University discovered that if all land that was used for farming, including land that is used to produce grain for agricultural feed, the Earth could support six billion people, while a meat based westernized diet could only supported 2.4 billion people (“Is Meat Sustainable?”). While these figures are a bit outdated they show the ridiculous amount of resources and the unsustainability that a carnivorous diet has on our planet. Additionally, meat isn’t sustainable for our diet as humans. Eating meat, especially red meat, has extensive health consequences. A compound in red meat called carnitine has been found to harden and clog arteries. These blockages can then become loose and flow to the heart which can lead to a heart attack (Prevention). Red meat can also increase the chances of people developing type two diabetes, with more processed meats such as bacon or hot dogs increasing the risk by over fifty percent (Prevention). 

Furthermore, the meat industry has perverted its product with additives present in meat. This turns a once natural process into a chemistry experiment. Certain cheap ground cuts of meat such as chuck, and meat used by fast food companies attempt to cut costs by using “lean finely textured beef,” or more commonly known as pink slime in their products. This additive is essentially fatty bits of leftover meat that’s heated, spun to remove any excess fat and then treated with ammonia to kill bacteria (Prevention). The pink slime is then added to meat as a filler, meaning it’s intent is to stretch the meat to enhance the margin of profit received by the meat production plant. This irresponsibility toward the American population by the meat industry is shocking and places a distrust in the general demeanor of meat consumption. People who consume plant-based diets do not share the worries or concerns of becoming ill from diseases such as E. coli or worry about pink slime in their diet unlike their carnivorous companions. Research shows that even a reduction in meat consumption can increase lifespan by 3.6 years (Livestrong). What is even more shocking are the figures calculated when participants switched to a vegetarian diet. On average, males showed a longevity increase of 7.28 years, while women increased their lifespan by about 4.42 years (Faloon, 2006). This is due to lower rates of heart attacks, obesity, certain cancers and other common first world killers that have arisen due to our gluttony and access to high saturated meaty foods. Additionally, the quality of life for plant-based dieters remains higher due to the lower presence of chronic illness and higher reported overall wellbeing.

Humans have mastered farming, domesticating animals and have a complex socioeconomic caste system that dictates the way our world is run and functions. Yet one of our biggest vices to date is food, both in regards to production and consumption. As the most intelligent species, we have duties and responsibilities to fulfill, yet have let our appetite for productivity dictate our actual appetite. We owe it to this planet, and the animals that inhabit it, to take care of it and preserve it for future generations. Humanity can achieve this through sustainable farming and decreasing, or halting, meat production. This can only happen if we change the way not only think about food, but the way it is produced. I do not necessarily believe mankind will halt raising and slaughtering helpless creatures at the moment because of its ingrained position in society. Looking into the future, I do believe that overtime whether it be because of lack of land to farm or social incentives, first world countries such as America can be the catalyst in the change. Transitioning from a society that uses meat as an indicator of wealth, to one that eat sustainably, cares about our environment and prepares for our future.
