Lately, many vegans have been sharing and citing a new study led by researchers from Harvard Medical School, regarding the harmful effects of meat.
Most of the findings are not really new, for example that its consumption is associated with higher risk of Type 2 diabetes, cardiovascular disease, respiratory disease, neurodegenerative disease, certain types of cancers, including those of the colon and rectum, and premature death. However, this research is presented as the first longitudinal study to examine how changes in meat consumption over time may influence these risks.

After years of contempt, arrogance, revocation and disinterest, the relative openness and readiness of the fogyish medical establishment during the last decade, is a very refreshing change. It is surly highly beneficial, in ethical terms, that there are less obstacles in the way of people considering changing their abusive lifestyle. Once there are more and more doctors and nutritionists who are supportive or at least not opposing veganism, the easier it is for many to make the morally obligated change.
However, as tempting as the findings may seem to many vegans, all with good intentions obviously, they have been missing a very important word the study mentions – red.
This study, like many others, is mostly about the harmful effects of consuming specific kinds of corpses. It claims that: “overall, a decrease in red meat together with an increase in nuts, fish, poultry without skin, dairy, eggs, whole grains, or vegetables over eight years was associated with a lower risk of death in the subsequent eight years.”
But don’t get this wrong, the main problem here is not that as unfortunate as it is, this study is not as vegan friendly as some may suggests it is, but that while recommending to cut down the consumption of pigs’ and cows’ bodies, it recommends to cut more fishes and chickens. Continue reading →