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Our DietOur Household Our diet at Stillpoint, the CAC guest house, has been vegetarian. We consciously made this choice for environmental, ethical and health reasons: The environmental impact of our dietOnly two percent of the world's water is fresh water suitable for human use or agriculture. Burgeoning population demands and increasing pollution of groundwater by sewerage, industrial pollution and agricultural nitrates and pesticides will make fresh water a desperately short commodity in the coming century. Livestock production uses more than half of all water consumed for all purposes in the USA. Producing a pound of wheat requires 25 gallons of water while a pound of beef requires 2500 gallons of water. Raising one average steer uses enough water to float a navy destroyer. The Ogallala Aquifer, the major source of water for agriculture in the great plains, is being rapidly depleted primarily by grain crops grown for livestock.Seventy percent of the total US grain production is consumed by livestock and half of the world grain harvest is consumed by livestock. Sixteen pounds of grain are required to make one pound of beef. One third of all raw materials (base products of farming, forestry and mining, including fossil fuels) consumed by the U.S. are devoted to the production of livestock. More than 38,000 children die as a result of malnutrition and starvation every day (one every 3.6 seconds) while 66% of US grain exports are consumed by livestock. If Americans reduced their intake of meat by only ten percent; 100,000,000 people could be fed using the land, water and energy that would be freed up from growing livestock feed.An acre of prime land can produce 10,000 lbs of Green Beans, 20,000 lbs of apples, 30,000 lbs of carrots or 20,000 lbs of potatoes. The same land can produce grain for 250 lbs of beef. Sixty four percent of all cropland is used to produce livestock feed (By contrast, 2% of all US cropland is producing fruits and vegetables.). About 35 pounds of topsoil are lost in the production of one pound of feedlot steak.Animals raised for food produce 130 times more excrement than the entire human population. US livestock produce 86,000 pounds of excrement per second (that's two trillion pounds per year). The typical adult hog produces urinary and fecal waste equivalent to three adult humans. (There are ten million hogs in North Carolina and only nine million people and the impact on the local infrastructure and environment are disastrous.) The tons of methane produced by the collective digestion of 1.3 billion cows on the planet are a major contribution to the global warming effect.Ethical implicationsFactory farming, especially in the United States, is a realm of unspeakable cruelty. The scale and depravity of the exploitation and disrespect for the sanctity of life call to our humanity to act. The small family farm is rapidly disappearing in the face of corporate agribusiness. The priority for maximization of profit in the new agribusiness environment is the spark for brutality that would never be tolerated in the residential neighborhoods where our domestic pets are safely and comfortably housed. There are state and municipal statutes in most areas to protect domestic pets but virtually no legal safeguards to prevent unnecessary suffering of animals in agricultural settings. A brief look at a few of the factory farming practices will illustrate the point.The poultry industry: Virtually all eggs and all poultry sold in the US are derived from massive poultry operations where the birds, as many as 300,000 per building, spend their lives in cages in such density (up to 11 birds per 18" by 20" cage) that they cannot raise one wing. Their bodies are often featherless and bleeding from constant contact with other birds and the wire sides of the cages. They are "de-beaked with a hot wire cutter as chicks to prevent them from killing each other in their agony and frustration. They never see the sun nor never touch the ground and are fed antibiotics daily to prevent disease from decimating their numbers.Factory pork: Pork "factory farms" have come to public attention recently because of the massive amounts of air and water pollution they generate and the anger of local communities directed toward the large absentee owners of the hog facilities. The pigs, by nature intelligent and clean animals, are restrained in steel pens that prevent the natural movement that all creatures need. They are often forced to stand and lay in their own feces and urine inside of large steel buildings with insufficient air flow. The humane farming association reported that 70% of the animals examined had pronounced respiratory disease from the befouled air they take in with every breath.The dairy industry has also come under recent scrutiny because of the proliferation of rGBH, or bovine growth hormone, produced and marketed by Monsanto. The hormone increases the milk production of cows with the frequent side effects of mastitis (infections of the udders) and other complications. RGBH has been banned in the European market as well as in Canada because of compelling evidence of it's possible health effects on human consumers. The FDA has relaxed the allowable amount of antibiotic residue in milk by a factor of 100 since the proliferation of rGBH and its attendant health problems in the dairy industry. Another by product in the factory farm dairy industry is the disposal of the male calves borne by dairy cows. They are not useful as diary producers and so are sold to feedlot operators if they are lucky, or, if unlucky, to veal producers for a hellish short life confined in small barren veal crates where they are unable to move or interact with other calves.On Monday, (07/09/01), Senator Robert Byrd (D-WV), now in his eighth term in the senate, delivered an extraordinary speech on the Senate floor in which he publicly acknowledged the rampant, institutionalized cruelty that is being inflicted upon animals today."Our inhumane treatment of livestock is becoming widespread and more and more barbaric. Six-hundred pound hogs are raised in 2-foot-wide metal cages called gestation crates, in which the poor beasts are unable to turn around or lie down in natural positions. . . veal calves are confined to dark wooden crates so small that they are prevented from lying down or scratching themselves. These creatures feel; they know pain. They suffer pain just as we humans suffer pain. Egg-laying hens are confined to battery cages. Unable to spread their wings, they are reduced to nothing more than an egg-laying machine." "Last April, the Washington Post detailed the inhumane treatment of livestock in our Nation's slaughterhouses. These animals are sometimes cut, skinned, and scalded while still able to feel pain. The law clearly requires that these poor creatures be stunned and rendered insensitive to pain before this process begins. Federal law is being ignored. Animal cruelty abounds. It is sickening. It is infuriating. Barbaric treatment of helpless, defenseless creatures must not be tolerated even if these animals are being raised for food--and even more so, more so. Such insensitivity is insidious and can spread and is dangerous. Life must be respected and dealt with humanely in a civilized society." Senator Byrd condemned the wide spread violations of the Humane Slaughter Act, calling upon the USDA to put an end to slaughterhouse cruelties. His speech preceded his actions to amend the Supplemental Appropriations bill, providing an extra $3 million for enforcement of the Animal Welfare Act and the Humane Slaughter Act. Workers in the meat packing industry also suffer. Injury and disablement are much higher in this industry than any other. Violations of safety and human rights are commonplace and the exploitation of a new category of migrant workers is the hallmark of the industry. The slaughterhouse of the 1960's employed union journeymen meat packers and typically processed 175 animals per hour. Today's high production facilities approach 400 animals slaughtered per hour and employ non-union labor. These slaughterhouse workers receive minimal training and benefits and are treated as disposable resources, much like the animals they slaughter. In 1999 one fourth of America's 150,000 meatpacking and slaughter house workers suffer job related injury or illness. Their rate of serious injury is five times the national average according the Bureau of Labor Statistics. Since the meatpacking industry has a very well documented history of discouraging injury reports and falsifying injury data, we can only assume the real injury rate to be much higher. To some of you reading this, there is nothing new here, you know of this and more. To others, this is totally new information and perhaps a bit unbelievable. Please make use of the references and resources following to make your own inquiry and formulate a response congruent with your own values and feelings. Health considerations Approximately half of the total antibiotics used in US are fed to livestock. Factory farming depends on the daily use of antibiotics to keep large numbers of unhealthy animals alive. Disease would otherwise quickly decimate their numbers and therefore profits. Bacterial resistance to antibiotics is one of the gravest concerns of the world health community. Consumer Reports magazine found 13 different antibiotic residues in milk samples in New York City. One third of all inspected chickens are carriers of salmonella bacteria. Seventy five percent of federal poultry inspectors interviewed said they would not eat chicken. There are numerous studies done worldwide on the health effects of a vegetarian diet. We have listed just a few statistics below. A thorough treatment of the subject would take volumes. To start your own research, we might recommend three websites and several books:
Heart Disease Amount of all diseases in the U.S. that are diet
related: 68% Cancer Amount of all cancers in the U.S. that are diet
related: 40% The notion that a meat-based diet is necessary for sufficient protein has debunked in two decades of research. The World Health Organization recommends a daily protein intake of 43 grams a day for the average 140 lb male. A simple vegetarian diet from any ethnic cuisine will easily surpass this figure if it contains enough calories. The Food and Nutrition Board of the National Academy of Sciences Health described the status of pure vegetarians from many populations of the world as "Excellent". Dave Scott, a vegetarian, is the only man to win Ironman Triathlon more than twice (in fact, a six time winner). Sixto Linares another vegetarian, set the World record in the 24 hour triathlon (swim 4.8 miles, cycle 185 miles, run 52.5 miles). Making an enjoyable transition to a vegetarian diet This is so much more possible now than even one decade ago. There is a wide selection of vegetarian fast foods, delicious and hearty meatless lunchmeats (pepperoni, pastrami, Canadian bacon, to name a few) chicken-less nuggets, burgers, sausages, stews and entrees as well as many restaurants with tasty vegetarian specialties on their menu. These dishes are healthy, economical and planet-friendly without participation in the abominable factory farming economy. Wild Oats and the Whole Food Company are natural food supermarkets chains. They are a delightful exposure to the many possibilities in a compassionate and life enhancing diet. Even the most moderate sized town in this country now has at least one small natural foods store or a grocery store with vegetarian staples. Just to make sure we've addressed the protein issue, here's some excellent vegetarian protein sources: LEGUMES (BEANS) - Many possibilities: cooked with rice and vegetables, added to salads, pureed into dips and spreads. You will also find quick dips, like hummus or bean dip, and soup mixes in the grocery section. TOFU - Superb source of protein, linoleic acid (essential fatty acid) and valuable micronutrients like genestein and isoflavones. Can fit into any cuisine and pick up the flavor of that dish. Tofu may be baked, steamed, fried, pureed into savory dips or smoothies, and used in baked goods and puddings. TEMPEH - Indonesian in origin. An excellent source
of protein and fiber from the whole soybean as well as all of the
essential fatty acids and micronutrients found in tofu. Crumble
or cut into saute's, burritos, or any ethnic dish. Do not fry as
it will absorb any oil in sight. (Tofu does fry very well though) GRAINS - So may to choose from. Quinoa, teff, rye berries, millet are all ancient grains that have been rediscovered and provide delicious whole grain nutrition. SEEDS / NUTS - High quality protein and oils, but use in moderation because of the high fat content (45 to 55%) WHEAT GLUTEN - A versatile source of high quality protein that can add a meaty element to any dish. Gluten is also very low in fat. DAIRY - Yogurt and many cheese varieties can add flavor and richness but use sparingly as cheese is high in saturated fat and cholesterol (typically 30 to 40% fat). ISOLATED VEGETARIAN PROTEIN - This is texturized and added to many vegetarian meat replacements usually in the form of soy protein. Powdered isolated soy protein comes in a delicious array of flavors and can also be added to beverages and baked goods if you feel you need a protein boost. Resources and support for the transition Here are some groups and resources you may find useful: Humane Society of the United States: www.hsus.org Offers current and thorough information on issues, legislation regarding domestic and agricultural animal welfare. Humane Farming Association: www.hfa.org Has further information on "eggribusiness", pork, veal and dairy industries and also their 4000 acre animal refuge in Glenn County California. People for the Ethical Treatment of Animals: www.peta.org They are known for a direct and no-nonsense style and offer a medium of expression for those who are passionate about the subject. Earthsave: www.earthsave.org Founded by John Robbins, offers fascinating information on nutrition, vegetarianism and planetary health. Robbin's books; the prize winning Diet For a New America and May All Be Fed are superb and well documented sourcebooks for people transitioning to a vegetarian diet. Vegsource: www.vegsource.com This site, with a host of discussion groups and links to vegetarian physicians, is considered by many to be the best site for vegetarian nutritional information. Farmed Animal Net (Animal Place): www.farmedanimal.net The Web site of "Farmed Animal Watch" (a free, electronic digest of critical news and research for people interested in the treatment of animals raised for food), this site includes constantly updated information gleaned from academic, industry, advocacy, and mainstream sources, as well as archived newsletters, action alerts, important contacts, publications and links. Factory Farming.com: www.factoryfarming.com This site, run by Farm Sanctuary, is considered by many to be the best site on the Web for information on the effect of factory farming on animals. Vegetarian Resource Group: www.vrg.org The Vegetarian Resource Group (VRG) is a nonprofit organization dedicated to educating the public on vegetarianism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. In addition to publishing the Vegetarian Journal, VRG produces and sells cookbooks, other books, pamphlets, and article reprints. Veggies Unite: www.vegweb.com A superb site, with tons of recipes and links to all matters vegetarian. Physicians Committee for Responsible Medicine (PCRM):
www.pcrm.org Vegan Book Project: www.veganbooks.safeshopper.com The Vegan Book project was created to supply resources that will assist people in making the transition toward a vegan lifestyle. It offers dozens of books, free literature, and a number of compelling videos on animal issues. The Vegan Book Project is an all-volunteer, nonprofit organization run by Action for Animals in Seattle, Wash. Top of page |