Vegans and meat eaters have been arguing about their diets for years, and the debate continues. Is a vegan diet healthier than a meat-eating one? Is meat to blame for all of our health problems? Is it OK to eat meat if you know where it comes from? How much is too much meat? And how do you stay healthy on a meat-free diet?
Food and nutrition experts have known for years that a vegan diet is the healthiest type of diet for people, but some meat eaters can’t seem to wrap their heads around the concept. These people have always believed that meat is the only source of protein, and that a vegan diet is a health risk. They are wrong. Here’s the truth behind the vegan diet.
There’s a growing social divide between meat eaters and vegans, but are they actually right? Vegans and meat eaters disagree on the right way to live, with vegans pointing out the detrimental side effects of meat production, and meat eaters pointing out the benefits of a varied diet. While there is a growing trend of vegans in the West, they remain a small percentage of the overall population.. Read more about plant-based diet vs meat and let us know what you think.
Some vegans believe that eating meat causes cancer and devastates the environment. However, meat eaters frequently contend that avoiding animal foods causes nutritional deficits. Both sides claim that their technique is the healthier option. What does science have to say about it? And how can you best assist customers, regardless of their dietary preferences? Continue reading to find out the answers.
If you put a gathering of vegans and Paleo fans on the same social media thread, you can almost guarantee that they’ll start bickering about food.
“Meat promotes cancer!” exclaims the author.
“Meat is required for B12!”
“However, meat production contributes to climate change!”
“Meatless manufactured cuisine is just as bad!” says the author.
And so it will continue.
Let’s just say that when it comes to the vegan vs. meat-eater issue, people have opinions and strong feelings.
Who is correct?
Which strategy is best for you?
And what should you say to your customers?
The answers to those questions are, as it turns out, complicated.
You’ll find our take on the vegetarian vs. meat-eater issue in this article, which may surprise—or perhaps shock—you, depending on your particular convictions.
- The real reasons why plant-based diets may reduce illness risk.
- Is there a link between red and processed meat consumption and the risk of certain diseases?
- How to eat to make the world a better place.
- Why some vegetarians feel better when they eat meat, and why some meat-eaters feel better when they go vegetarian.
- How to assist your clients (or yourself) in weighing the genuine benefits and drawbacks of each eating strategy.
What does it mean to be a vegan, vegetarian, plant-based, or omnivore?
Plant-based, vegetarian, vegan, and other terminology are used in a variety of ways by different people. Here are the definitions we use at for the purposes of this article.
Plant-based diet: This is sometimes referred to as a “plant-only” diet. However, we use a broader definition. Vegetables, fruits, beans/legumes, grains in their entirety, nuts, and seeds make up the majority of our plant-based diets. To put it another way, if you eat largely vegetables with some animal-based protein, you’re still a plant-based eater.
Whole-food A plant-based diet that emphasizes unprocessed, minimally processed foods is known as a plant-based diet.
Plant-based / plant-only diets comprise solely foods from the plant/fungi kingdom and do not include any animal products. Meat, meat products, dairy, and eggs are not consumed by fully plant-based eaters. Some people don’t eat any animal byproducts, including honey.
Vegan diet: A stringent, entirely plant-based diet that often includes larger lifestyle choices such as avoiding the use of fur or leather. Vegans frequently try to avoid activities that cause animals pain or suffering.
Vegetarian diet: The term “vegetarian” encompasses both plant-only diets (totally plant-based / plant-only / vegan) and a variety of additional plant-based eating patterns:
- Dairy and eggs are consumed by lacto-ovo vegetarians.
- Fish, shellfish, and chicken are eaten by pesco-pollo vegetarians.
- Fish and shellfish are eaten by pescatarians.
- Flexitarians eat largely plant-based diets with minor amounts of meat on occasion. A self-described flexitarian aims to reduce meat consumption without completely eliminating it.
Omnivore: A person who eats both animals and plants.
Let’s get back to the topic at hand now that we’ve defined the words.
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Vegetarian vs. Omnivore Diets: Which Is Better for Your Health?
Many people believe that one of the major advantages of a plant-only diet is that it lowers the risk of disease.
A number of studies back this up.
Researchers in Belgium, for example, interviewed over 1500 vegans, vegetarians, semi-vegetarians, pescatarians, and omnivores about their food intake and discovered that fully plant-based eaters scored highest on the Healthy Eating Index, a dietary quality measure.
The Healthy Eating Index gave the lowest score to omnivores (those who consume at least some meat), with the other groups scoring in the middle. Meat eaters were also more likely to be overweight or obese than other groups. 1
Vegetarian diets have also been associated to improved health indicators ranging from blood pressure to waist circumference in other studies. 2
Is the case now closed? Should we all abstain from eating steaks, sipping lattes, and preparing omelets?
That’s because your total dietary pattern is far more important than any single dish.
It probably doesn’t matter if you include or remove animal products if you eat a diet rich in the following foods and food groups:
- whole foods that have been lightly processed
- veggies and fruits
- foods high in protein (from plants or animals)
- starchy tubers, entire grains, beans, and legumes (for people who eat starchy carbs)
- Various beneficial fats include nuts, seeds, avocados, extra virgin olive oil, and other nuts and seeds (for people who eat added fats)
Most people—more than 90%—do not eat enough fruits and vegetables, which are among the foods we just discussed. According to the Centers for Disease Control and Prevention, only about 10% of individuals consume 1.5 to 2 cups of fruit and 2 to 3 cups of vegetables each day. 3
Furthermore, other research has discovered that ultra-processed foods (think chips, ice cream, soda pop, and so on) now account for roughly 60% of all calories consumed in the United States. 4
Plant-based eaters score higher on the Healthy Eating Index because they consume more minimally processed whole plant foods such vegetables, fruits, legumes, nuts, and seeds.
Because following this eating pattern requires effort—label reading, meal preparation, and menu scrutiny—they may be more aware of their food intake, leading to healthier choices. (Plant-based eaters also sleep more and watch less TV, all of which are beneficial to their health.)
Meat eaters, on the other hand, score worse not because they eat meat, but because they consume fewer whole foods like fish and seafood, fruit, beans, nuts, and seeds. They also consume more refined carbohydrates and sodium, both of which are commonly associated with highly processed foods.
Other studies demonstrate that meat eaters drink and smoke more than plant-based eaters. 5
To put it another way, meat may not be the issue. A diet high in highly processed “foods” and low in whole, plant foods, on the other hand, is unhealthy, regardless of whether the person consumes no meat, a small amount of meat, or a lot of meat. 6
Now take a look at the Venn diagram in the middle. It emphasizes the basic components of a healthy diet that almost everyone agrees on, regardless of their chosen eating style.
These are the foods that will have the most beneficial effect on your health.
Is it true that meat causes cancer?
For years, we’ve been told that eating red and processed meat increases our chances of getting cancer.
Red and processed meat may also be dangerous for some people, according to study.
Processed meat, such as lunch meat, tinned meat, and jerky, as well as excessively grilled, charred, or blackened red meat, can expose our bodies to a variety of potentially cancer-causing substances. 7,8 (An in-depth look at these compounds may be found in this article.)
After evaluating more than 800 research, the World Health Organization’s International Agency for Research on Cancer (IARC) estimated that each daily 50-gram meal of processed meat—roughly one hotdog or six slices of cooked bacon—increased the risk of colon cancer by 18 percent.
They classified red meat as “probably carcinogenic” and processed red meat as “carcinogenic,” classifying it alongside smoking and alcohol. 9
So there will be no more bacon, baloney, salami, or hotdogs?
Again, perhaps not.
To begin, let us state unequivocally that we do not regard processed beef to be a healthy food. We put it in the “eat less” category on our food spectrum.
However, “eating less” is not the same as “never eating.”
Why? There are several causes for this.
To begin with, the research is a little hazy.
The Nutritional Recommendations international consortium, which is made up of 14 researchers from seven countries, published five research reviews based on 61 population studies with over 4 million participants and several randomized trials a few months ago in order to determine the link between red meat consumption and disease.
According to the study, reducing red meat consumption resulted in 7 fewer deaths per 1000 people for red meat and 8 fewer deaths per 1000 people for processed meat. 10
(However, the study’s lead author has been chastised for having ties to the meat business.) His tactics have also been questioned by some. An in-depth examination is provided in this article.)
Overall, the panel recommended that adults continue to eat red meat (both processed and unprocessed) at their current levels because the evidence against both forms of meat is weak and uncertain.
In their opinion, for the vast majority of people, the possible health benefits of reducing meat consumption do not exceed the disadvantages, such as:
- impact on life quality
- the difficulty of changing one’s own cultural and personal meal preparation and eating habits
- personal beliefs and interests are being questioned
Second, while the IARC classifies processed meat alongside cigarettes because both contain recognized carcinogens, the degree to which they raise risk is not comparable.
To completely illustrate this issue, we’ll go through two statistical terminology that many people get mixed up with: “relative risk” and “absolute risk.”
What is the difference between relative and absolute risk?
In the media, it’s common to hear that eating X or doing Y increases your cancer risk by 20%, 30%, or even 50% or more. Of course, this sounds terrible.
But what about the truth? It depends on the type of risk being discussed: relative or absolute risk. (Hint: It’s usually a question of relative risk.)
Let’s take a look at what each term implies and how they’re related.
When a new variable (such as red meat) is introduced to a group, the relative risk of something (such as cancer) occurring is compared to a group of people who do not add that variable.
As previously stated, studies have indicated that every 50 grams of processed red meat consumed on a daily basis increases the relative risk of colon cancer by roughly 18%. 11
That, as we already stated, appears to be quite frightening.
But keep reading because things aren’t as bad as they appear.
Absolute risk: How much anything (like red meat) will increase your overall risk of acquiring a condition (like cancer) over time.
Over the course of your life, you have a 5% chance of acquiring colon cancer. Your absolute risk rises to 6% if you consume 50 grams of processed red meat every day. This is a 1% increase in absolute risk. (An increase of 18% from 5% to 6% is, you got it, a relative increase.)
So, let’s get back to smoking. Smoking increases your chances of dying in the next ten years by a factor of two. By the way, smoking is responsible for 30% of all cancer fatalities in the United States, killing more people than alcohol, vehicle accidents, suicide, AIDS, homicide, and illegal narcotics combined.
That’s a much more dramatic than the 1% lifetime risk increase you’d get from eating a hot dog every day.
Finally, the amount of red and processed meat that increases your risk of disease is determined by other factors such as exercise, sleep, and stress, as well as the foods you eat.
You can reduce your risk by getting enough sleep, exercising frequently, quitting smoking, and eating a diet rich in vegetables, fruits, and other whole foods.
Is processed meat the healthiest option? No.
Is it necessary to fully abandon bacon, ham, and franks? No.
There’s no need to eliminate red and processed meat from your dinner plate if you don’t have any ethical qualms with eating animals. Just don’t use meat to replace other nutritious foods. Also, keep your intake in check.
Consider it in terms of a continuum.
Instead of cutting back on meat, try increasing your intake of fruits and vegetables.
You could then replace ultra-processed foods with whole, minimally processed items.
Then you might want to reconsider how you cook meat, particularly how you grill it.
Then, if you want to keep going, you may want to consider cutting back on processed and red meat.
Plants, on the other hand, are better for the environment. Right?
The answer is, once again, complicated.
Getting protein from animals is generally less efficient than getting it directly from plants. Only around 10% of what farm animals eat is returned to them in the form of meat, milk, or eggs.
Animals, unlike plants, create waste and methane gasses, both of which contribute to climate change. Ryan Andrews, MS, MA, RD, CSCS, author of A Guide to Plant-Based Eating and adjunct professor at SUNY Purchase, argues, “Raising animals for slaughter demands a lot of resources and causes a lot of waste.”
As a result, a gram of beef protein creates approximately 7.5 times more carbon than a gram of plant protein. Cattle account for over 70% of all agricultural greenhouse gas emissions, whereas all other plants account for only 4%. 12
That does not, however, imply that you must fully abstain from eating meat in order to save the planet. (Unless you want to, of course.)
Researchers from Johns Hopkins and other universities looked at the environmental impact of nine eating habits ranging from totally plant-based to omnivore in a 2019 study published in the journal Global Environmental Change. 13
They discovered, for example:
- A lacto-ovo vegetarian diet has a lower environmental impact than limiting meat consumption to one meal per day.
- A diet that includes small, low-on-the-food-chain species like fish, mollusks, insects, and worms has a similar environmental impact as a 100% plant-only diet.
To put it another way, if lowering your environmental footprint is essential to you, you don’t have to go all plant-based to accomplish so. Alternatively, you might use one of the strategies listed below.
(It’s also perfectly fine if you’re not interested in taking environmental action right now.) In the end, it’s a personal decision.)
5 methods to lessen your diet’s environmental impact
1. Reduce your meat consumption.
According to Andrews, limit your meat or poultry consumption to 1 to 3 ounces per day, and limit your total animal product consumption to no more than 10% of total calories.
This one technique will cut meat consumption in half for the majority of people. The largest environmental advantage comes from replacing meat with legumes, tubers (such as potatoes), roots, whole grains, mushrooms, bivalves (such as oysters), and seeds.
2. If at all feasible, choose meat that has been farmed in a sustainable manner.
Corn and soy, which are commonly farmed as extensively fertilized monocrops, are commonly fed to feedlot animals. (In monocropping, the same crop is grown year after year on the same soil.)
These extensively fertilized crops emit nitrous oxide, a greenhouse gas; however, crop rotation (changing the crops grown from season to season) can lower greenhouse gas emissions by 32 to 315 percent. 14
Cattle permitted to graze on grasses (which takes a significant amount of land) are a more sustainable option, particularly if the meat can be purchased locally.
3. Cook more of your meals at home.
Homemade meals require less packaging than commercially cooked meals, and they also produce less waste.
4. Buy foods that are cultivated in your area.
Local crops are typically smaller and more diverse, in addition to saving transportation miles. Veggies grown in the ground emit fewer pollutants than those grown in greenhouses with artificial lighting and heating.
5. Cut down on food waste.
Food decomposes in landfills, releasing greenhouse gases. “Wasted food has a double environmental impact,” Andrews argues. “When we throw away food, we throw away all of the resources that went into making it. We emit a lot of greenhouse gases when we throw food away in landfills.”
Is there such a thing as the Impossible Burger? Or how about the Imposter Burger?
Several meat-like meals have lately emerged, including the Impossible Burger and the Beyond Meat Burger, which are made from plant proteins (typically wheat, pea, lentils, or soy) and heme (the iron-containing component that gives meat its red color).
So, instead of eating cow burgers, should you switch to Impossible Burgers (or another plant-based brand)?
The answer is contingent on your preference for beef burgers.
Because the Impossible Burger isn’t any healthier than a meat burger, this is the case. It’s just another possibility.
It’s about the same calorie and saturated fat content as a beef burger. It also has a higher salt content and a lower protein content.
It’s also enriched with vitamins, minerals, and fiber, just like morning cereal.
Think of the Impossible Burger as a beef substitute that doesn’t originate from a farm that uses antibiotics as a preventative measure, which can lead to antibiotic resistance. If you want to grab a burger with some friends, this is one option.
However, kale, sweet potatoes, quinoa, and other whole foods are not comparable to meat-like burgers.
Pastas, breads, and baked items fortified with pea, lentil, and other plant protein sources are no exception.
These solutions are ideal for those who lead busy, complicated lives, and they’re especially useful when utilized to replace less healthful, more refined alternatives. However, they aren’t a replacement for actual, whole foods like broccoli.
The Impossible Burger’s suitability for your clients is highly dependent on their values and current nutritional status.
If clients want to give up meat for spiritual reasons (for example, because they can’t bear the thought of killing an animal), but aren’t ready to embrace a diet rich in tofu, beans, lentils, and greens, protein-enriched meat-free substitutes could be a good way to help them align their eating choices with their values.
Isn’t meat the best source of iron, as well as many other nutrients?
One of the disadvantages of a vegetarian diet, according to meat eaters, is that it is more difficult to consume adequate protein and essential minerals without meat.
And there’s a chance it’s true.
Protein, B vitamins, iron, zinc, and a variety of other minerals are all found in meat, poultry, and fish, which we all need for good health and well-being.
Plants often contain substantially lower amounts of those vital elements as compared to meat. Animal sources of minerals such as iron and zinc are also more easily absorbed than plant sources.
Remember that Belgian study that discovered vegans had a healthier overall eating pattern than meat eaters? Many entirely plant-based eaters were found to be calcium deficient in the same study. 1
Fully plant-based eaters also consumed the least quantity of protein as compared to other categories.
They also had an increased risk of vitamin B12, vitamin D, iodine, iron, zinc, and omega-3 fatty acid deficits (specifically EPA and DHA).
Is this evidence that everyone should consume some meat?
Not at all. It simply means that plant-based eaters will have to work more to get those nutrients into their meals (or take a supplement in the case of B12).
By the way, this is true of any exclusionary diet. The more foods someone avoids, the more difficult it is for them to get all of the nutrients they require for optimum health.
The Benefits and Drawbacks of Vegetarian Diets
Vegetarian diets make it easier to lower illness risk and carbon emissions, but also make it more difficult to get enough protein and a variety of other nutrients. This is especially true if a person follows a completely plant-based or vegan diet. Work with your client to ensure they’re obtaining these nutrients if they’re completely plant-based.
Seitan, tempeh, tofu, edamame, lentils, and beans are all high in protein. You might also try mixing in some plant-based protein powder.
Calcium-fortified plant milks, dark leafy greens, beans, nuts, seeds, calcium-set tofu
A B12 supplement is a kind of vitamin B12.
Flax seeds, chia seeds, hemp seeds, walnuts, dark leafy greens, cruciferous vegetables, and/or algae supplements are also good sources of omega-3 fats.
Kelp, sea vegetables, asparagus, dark leafy greens, and/or iodized salt are all good sources of iodine.
Beans, lentils, dark leafy greens, seeds, nuts, and fortified meals are all high in iron.
UV-exposed mushrooms, fortified plant milks, and sun exposure are all good sources of vitamin D.
Tofu, tempeh, beans, lentils, healthy grains, nuts, and seeds are all high in zinc.
Aim for at least the following amounts of these nutrients each day as part of your overall intake:
- 3 palm-sized pieces of plant-based protein
- 1 piece of dark leafy greens the size of a fist
- 1-2 handfuls of beans, cupped*
- 1-2 pieces of nuts and/or seeds, about the size of a thumb
* If beans are also used as a daily protein source, you just need 1 serving as a carb source.
This vegan influencer, on the other hand, began eating meat and claims to be feeling wonderful. Isn’t that evidence enough?
Perhaps you’ve heard of Alyce Parker, a former vegan video blogger who tried the carnivore diet for a month (which consists solely of meat, dairy, fish, and eggs). She claims she was thinner, stronger, and more mentally focused at the conclusion of the month.
Here’s the deal: You don’t have to look far on the Internet to locate a story that goes the other way.
For example, PN co-founder John Berardi, PhD, tried a nearly vegan diet for a month to examine how it affected his capacity to grow muscle.
He gained over 5 pounds of lean body mass during his vegetarian challenge.
So, what exactly is going on? How could one individual achieve their goals by moving to a meat-heavy diet while another achieves them by eliminating meat from their diet?
It’s possible that one or more of the following is going on:
Dietary problems make people more conscious of their actions.
And awareness creates a favorable environment for healthy habits to flourish.
New eating habits necessitate the purchase, preparation, and consumption of new foods and recipes. This requires a lot of energy and concentration, so people tend to pay greater attention to what they eat and how much they eat.
This is supported by a fascinating study. Breakfast skippers were asked to consume three meals a day, whereas breakfast eaters were asked to skip breakfast and eat only two.
Other groups went about their mornings as usual, either skipping breakfast (if they hadn’t had it before) or eating it (if they were already breakfast enthusiasts).
After 12 weeks, study participants who altered their breakfast behaviors (from eating it to skipping it or from skipping it to eating it) lost 2 to 6 pounds more than those who did not.
It didn’t matter whether folks ate breakfast or not; what mattered was whether they’d lately modified their habits and been more conscious of their intake. 15
Mild deficits may be remedied by dietary adjustments.
Restricted dietary patterns, whether completely plant-based or carnivorous, put people at danger of nutritional inadequacies.
People may be able to correct one deficiency by moving to a new, equally restrictive eating pattern, but they will eventually cause another.
Subtle intolerances may be resolved with dietary adjustments.
Those who have difficulties digesting lectins (a type of plant protein that resists digestion), for example, will likely feel better on a meat-only diet.
They could, however, remedy the problem without using any meat by just soaking and rinsing beans (which helps to remove lectins). Alternatively, you might consume more meat and fewer lectin-rich foods.
Finally, the placebo effect is extremely effective.
Even if the treatment is phony or a sham, our brains can initiate recovery when we believe in it (such as a sugar pill). As a result, any nutritional adjustment that someone believes in has the potential to make them feel more energized and focused.
In the end, any eating pattern might be beneficial or harmful.
It is technically possible to consume a completely plant-based diet without consuming any whole plants.
Snack chips, fries, chocolates, sugary breakfast cereals, toaster pastries, soft drinks, and other highly refined foods, for example, are all meat-free. Similarly, meat eaters may eat similar dishes.
Diets like vegetarian and carnivore merely show what people don’t eat, not what they eat.
The fundamentals of good health remain the same whether someone follows a carnivore diet, a ketogenic diet, a Mediterranean diet, or a completely plant-based diet.
If you have strong feelings about specific eating patterns (for example, if you’re a devout vegetarian or a Paleo devotee), try to set those feelings aside so you can focus on your client’s values and needs, rather than an eating pattern they “should” follow.
You may discover that most consumers are unconcerned with extreme dietary restrictions such as eliminating meat or carbs. They simply want to be healthier, slimmer, and fitter, and they are unconcerned about the type of diet that will get them there.
What evidence do we have for this?
70,000 people use our free nutrition calculator each month. They tell us what kind of eating pattern they prefer, and our calculator generates an eating plan for them, complete with hand amounts and macros, that corresponds to their preferences. We have options for almost everything, including plant-based and keto diets.
What is the most common eating pattern?
The pattern of “eating everything.” In reality, this option is chosen by two-thirds of users, with the remaining third split among the other five selections.
In other words, they don’t mind what they consume as long as it helps them achieve their objectives. Surprisingly, individuals prefer entirely plant-based and keto diets the least of the several options we present.
Instead of focusing on the “best” diet, assist clients in aligning their eating habits with their goals and values.
Ask questions such as: What are your objectives? What’s going on in your life right now? What abilities do you already possess (for example, can you soak beans and eat hummus and vegetarian wraps)? What are some of your favorite foods that make you feel good?
Encourage customers to replace everything they take away.
The more foods on a person’s “don’t eat” list, the more difficult it is for them to replace what they aren’t eating.
For fully plant-based eating, this means substituting plant proteins such as seitan, tofu, tempeh, beans, and pulses for animal protein.
Paleo requires the substitution of vegetables, fruits, and sweet potatoes for grains and dairy.
For keto dieters, this means substituting veggies and healthy fats like extra virgin olive oil, almonds, and avocado for all carbs.
Don’t only give food recommendations. Spend some time thinking about it.
At, we urge individuals to savor their meals, eat gently, and be aware of their internal hunger and fullness cues. We’ve discovered that these fundamental habits can be transformative in and of themselves—perhaps even more so than the food individuals eat.
(To learn more about the advantages of eating slowly, go here.)
Assist them in focusing on being better rather than perfect.
Consider nutrition as a spectrum ranging from poor nutrition (chips, sweets, and highly processed foods) to excellent nutrition (fruits and vegetables) (all whole foods).
Most of us lie somewhere in between those two extremes, which is perfectly acceptable and even desirable. After all, when we go from little nutrition to normal or above average nutrition, we experience enormous improvements in our health.
However, we soon reach the point of diminishing returns.
What’s the difference between a diet that’s primarily whole foods and one that’s entirely whole foods? Marginal.
So, rather than aiming for perfection, strive to eat a little better than you are right now.
Most people can improve their health by eating more minimally processed whole foods, particularly more veggies and protein (whether from animal or plant foods).
If your clients consume carbohydrates, they’ll want to switch to higher-quality products such as:
- whole grains
- tubers rich in starch (such as yams and potatoes)
If they consume extra fats, they can set a goal for themselves to make healthier choices like:
- olive oil with olives
Adding spinach to a morning omelet, adding grilled chicken to a lunch salad, munching on fruit, or ordering a sandwich with guacamole instead of mayo are just a few examples.
These may appear to be minor actions, and that is just the point. Unlike drastic dietary changes, incremental, manageable, and long-term efforts are the ones that genuinely make a difference.
Over 100,000 customers have taught us:
Small actions taken consistently over time build up to big outcomes.
And here’s the best part: By focusing on these smaller, more accessible practices, you’ll avoid clashing with clients who hold opposing views on the meat vs. meat-free argument to your own.
Instead, whether you consume meat or not, you may work together to develop universal skills and actions that everyone needs—more sleep, eating slowly, eating more vegetables.
To see the information sources mentioned in this article, go here.
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- V. Bouvard, D. Loomis, K. Z. Guyton, Y. Grosse, F. E. Ghissassi, L. Benbrahim-Tallaa, et al. Consumption of red and processed meat is carcinogenic. 2015 Dec;16(16):1599–600. Lancet Oncol. 2015 Dec;16(16):1599–600.
- MA Han, D Zeraatkar, GH Guyatt, RWM Vernooij, R El Dib, Y Zhang, et al. A Systematic Review and Meta-analysis of Cohort Studies on Red and Processed Meat Intake with Cancer Mortality and Incidence. [Internet] Ann Intern Med. Available at: http://dx.doi.org/10.7326/M19-0699 as of 1 October 2019.
- KE Bradbury, N Murphy, and TJ Key. A prospective investigation of diet and colorectal cancer in the UK Biobank. International Journal of Epidemiology [Internet]. 2019 Apr 17; The following URL is available: http://dx.doi.org/10.1093/ije/dyz064
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When it comes to nutrition, the ways of the world are constantly changing. New trends are born every day, and there’s a whole lot of b.s. flying around the internet about which is the best diet. Some claim that meat-eating is bad for you, others claim that vegans are unhealthy and unhealthy, while others go as far as to say both vegetarians and meat-eaters are unhealthy. So, who’s right? We went out and did some research to see if we could find any actual truth to the matter.. Read more about vegetarian vs meat diet pros and cons and let us know what you think.
Frequently Asked Questions
Are vegans more healthy than meat eaters?
It is difficult to say. There are many factors that go into the health of a person, including what they eat and how much they exercise.
Are vegans happier than meat eaters?
I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
Who will live longer vegans or meat eaters?
Vegans will live longer.
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