The World – Rethinking the Meat-Guzzler – NYTimes.com

Eat more chicken and pork, less beef. Not only is beef extremely resource-intensive to produce, substantially more harmful to the environment than other meats, but we’re eating too much of it to boot. The large-scale beef harvesting operations rarely rely on the cows eating grass due to the scale and land required, but instead feed them corn mixed with additives. Cows don’t digest corn properly, leading to gut infections – hence the use of ammonia in beef processing (and subsequently, the ease of encephalopathy amongst thousands or millions of beef products).

In short, it’s inefficient and it turns out we’re not designed to drink cow’s milk anyway. Our culture has to change to more suitable foods (even as delicious as beef is), or at the very least, moderate and ration it’s consumption. It’s a huge change, just like switching to a standing desk, but it’s clear this is the way forward.

All meats were not born equal.

“… an estimated 30 percent of the earth’s ice-free land is directly or indirectly involved in livestock production, according to the United Nation’s Food and Agriculture Organization, which also estimates that livestock production generates nearly a fifth of the world’s greenhouse gases — more than transportation.”*

The World – Rethinking the Meat-Guzzler – NYTimes.com

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