Vegetarianism

Anatomy offers few clues as to what the human diet should be, a vegetarian diet is key to good health, teen vegetarians need to be aware of nutrition pitfalls, it is possible to be a conscientious carnivore, there is no such thing as guilt free meat,... is the main content of the book Vegetarianism. Invite you to consult the text book for more documents serving the academic needs and research.
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Vegetarianism Vegetarianism Jill Hamilton, Book Editor Christine Nasso, Publisher Elizabeth Des Chenes, Managing Editor © 2009 Greenhaven Press, a part of Gale, Cengage Learning Gale and Greenhaven Press are registered trademarks used herein under license. For more information, contact: Greenhaven Press 27500 Drake Rd. Farmington Hills, MI 48331-3535 Or you can visit our Internet site at gale.cengage.com All Rights Reserved. No part of this work covered by the copyright herein may be reproduced, transmitted, stored, or used in any form or by any means graphic, electronic, or mechanical, including but not limited to photocopying, recording, scanning, digitizing, taping, Web distribution, information networks, or information storage and retrieval systems, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the publisher. For product information and technology assistance, contact us at Gale Customer Support, 1-800-877-4253 For permission to use material from this text or product, submit all requests online at www.cengage.com/permissions Further permissions questions can be emailed to permissionrequest@cengage.com Articles in Greenhaven Press anthologies are often edited for length to meet page require- ments. In addition, original titles of these works are changed to clearly present the main thesis and to explicitly indicate the author’s opinion. Every effort is made to ensure that Greenhaven Press accurately reflects the original intent of the authors. Every effort has been made to trace the owners of copyrighted material. Cover image copyright vgstudio, 2008. Used under license from Shutterstock.com LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Vegetarianism / Jill Hamilton, book editor. p. cm. — (Issues that concern you) Includes bibliographical references and index. ISBN-13: 978-0-7377-4188-9 (hardcover) 1. Vegetarianism. 2. Natural foods. 3. Health. I. Hamilton, Jill. RM236.V46 2008 613.2'62—dc22 2008019215 Printed in the United States of America 1 2 3 4 5 6 7 13 12 11 10 09 CONTENTS Introduction 5 1. Anatomy Offers Few Clues as to What the 10 Human Diet Should Be Sally Deneen 2. A Vegetarian Diet Is Key to Good Health 15 Physicians Committee for Responsible Medicine Nutrition Staff 3. Teen Vegetarians Need to Be Aware of 21 Nutrition Pitfalls Kindy R. Peaslee 4. It Is Possible to Be a Conscientious Carnivore 29 Tamar Haspel 5. There Is No Such Thing as Guilt-Free Meat 34 Colleen Patrick-Goudreau 6. Technology Can Solve the Ethical Problems 39 of Eating Meat William Saletan 7. Meat-Eating Causes Global Warming 44 Kathy Freston 8. A Vegan Diet Is the Best Way to Help the Planet 50 Bruce Friedrich 9. A Vegetarian Diet Is Not Always the Best Choice 58 for the Environment Brendan I. Koerner 10. Sustainably Raised Meat Is a Healthy Alternative 63 Diane Hatz 11. Vegans Have to Constantly Defend Their 70 Lifestyle Gaia Veenis 12. A Flexitarian Diet Offers a Less Strict Option 74 to Vegetarianism Carolyn O’Neil 13. Raw Foods Are the Answer 79 Bob McCauley Appendix What You Should Know About Vegetarianism 86 What You Should Do About Vegetarianism 89 Organizations to Contact 92 Bibliography 96 Index 99 Picture Credits 104 INDEX INTRODUCTION I n the distant past, making food choices was easy—people ate whatever food was available. When and where food became more plentiful, people were able to be more discerning about what they wanted to eat. Personal ethics and preferences guided people’s dietary decisions. They still do today, but a host of factors—including technology, farming methods, and environ- mental issues—make the decision of what to eat much more complex. Moreover, vegetarian and non-vegetarian groups have splintered into countless subgroups that support various special- ized eating philosophies. Technology The biggest sources of controversy in food production and con- sumption involve two cutting-edge technologies. The first is cloning, and the latest twist is the January 15, 2008, decision by the Food and Drug Administration to approve the sale of meat and milk from cloned animals. The FDA approval also means that products will not need any special labels saying that they are from cloned animals. Proponents of cloned animals say that the process will allow them to preserve the strongest traits of the best animals through genetic copying. Opponents argue that no long- term studies have been done on the safety of cloned animals and that cloned animals often suffer from unusual health problems. The issue is further complicated when the cloned animals have offspring. If a person does not want to eat meat from a clone, it is likely the clone’s offspring would be considered just as unac- ceptable. The second major technological controversy in food production is the development of genetically modified organisms (GMOs). GMOs are produced by introducing the genes of one species into the genetic material of another. The idea is to find genes that make a particular plant hardier or more resistant to insects. In 5 The technological dev ...