Meat's Deep Eco Footprint

Recently, the New York Time's published a piece by Mark Bittman called "Rethinking the Meat-Guzzler." This important article details many of the ways our increasing demand for cheap meat is having drastic effects on environmental and personal health.

On the impact of factory farms he says, "These assembly-line meat factories consume enormous amounts of energy, pollute water supplies, generate significant greenhouse gases and require ever-increasing amounts of corn, soy and other grains, a dependency that has led to the destruction of vast swaths of the world’s tropical rain forests." The article also includes some great graphics which help to visualize the meat industry's high energy costs and waste output.

From a health perspective, he notes the high cost of meat includes high rates of obesity, diabetes, some cancers, as well as antibiotic resistant strains of bacteria. (It must also be said here that grain fed beef contributes to the high levels of omega 6 fatty acids in the western diet, throwing off the ratio of omega 3 to 6. By eating more plant foods and switching to moderate amounts of grazed animal products, its possible to achieve what's thought of as optimal EFA ratios.)


Find the article at:
http://www.nytimes.com/2008/01/27/weekinreview/27bittman.html?pagewanted=1&_r=1&nl=8hlth&emc=hltha4

Bottom line:
Eating more plants and less animals can improve our health and the health of the planet. If you choose to eat meat, small amounts of grass fed beef, bison, pastured chicken or turkeys, and wild (sustainably caught) fish in our diet can contribute to personal health and planetary wellness.