Should U.S. Citizens be Eating Meat?
I. Premises
Eating meat is cruel to animals.
Eating meat affects the environment negatively.
Money used to feed animals reared for meat should be used to help the poor.
Eating meat especially chicken increases the risk of contracting bird flu.
Meat consumption reduces the lifespan of humans.
Meat is the world’s top killer.
Use of meat increases the risk of getting cancer.
Eating meat leads to weight increase.
Eating meat entails killing animals which impede global peace.
Eating meat causes low libido in men.
II. Eliminated Premises
The premise number four indicating that eating chicken meat risks contracting bird flu is weak and needs to be eliminated. Although the risk increases during reported incidents of bird flu, the incidence of bird flu is rare. On the other hand, the number of cases associated with the premise is scarce to impact significantly on the population. Most outlets for chicken meat sale have quality checks about health safety; therefore, the assumption is weak.
Premise number nine indicating that eating meat entails killing animals which impede global peace needs to be eliminated. This premise advances the concept of humanitarianism that humans need to sow the seeds of peace by eating a peaceful diet. The idea further pushes the contention that killing the animals for meat only justifies humans’ acquired taste for flesh. A peaceful diet does not mean that it does not contain meat. Even diet-conscious people consider peaceful diet as those that supply their bodies with the necessary nutrients even if it means that the nutrients are contained in meat. Therefore, the attempt to eat diets containing meat does not mean that it is only a justification for humans’ acquired taste for flesh.
Delegate your assignment to our experts and they will do the rest.
III. Arguments
According to Richi, Baumer, Darioli, Schmid, and Keller (2015), recent epidemiological studies indicate that long-term consumption of meat, especially processed red meat is associated with the increased risk of total mortality, colorectal cancer, cardiovascular diseases, and type-2 diabetes in both women and men. Concerning cardiovascular diseases, Richi et al. (2015) indicate that both men and women demonstrated a significant increase in cardiovascular mortality with increased consumption of processed red meat (21 percent increase per serving of 84 grams per day), and unprocessed red meat (18 percent increase). They also indicate that according to a meta-analysis, the risk of type 2 diabetes increased with the increased consumption of processed red meat. Physicians Committee for Responsible Medicine (2018) indicates that one of the most notable findings when researching for links between diet and cancer was that people who avoided meat were much less likely to get cancer. This research proves that there is a need for the American people to stop meat consumption.
On the contrary, meat is consumed by most people owing to its diverse nutritional profile that supports body functions. Some people also consider meat as a necessary accompaniment to other dishes without which they are unbalanced psychologically. Richi et al. (2015) argue that meat is not only a source of valuable proteins and macronutrients but also vitamins and minerals such as A, B1, B12, D niacin, iron, and zinc. These vitamins are believed to promote good vision, stronger bones and teeth and support for the central nervous system thus promoting mental health. Iron helps in the genesis of hemoglobin that transports oxygen throughout the body while zinc helps in metabolism. The proteins assist the body in the repair and building of tissues as well as strengthening immunity through the production of antibodies that protect the body from infections (Richi, et al. 2015).
While there are health risks associated with meat consumption, it is crucial to take caution about the amount consumed regarding serving size and consumption frequency. There is a link between serving size and consumption frequency. The small serving size should be accompanied by lesser consumption frequency to reap the benefits, otherwise, the consumer risks taking so much within a short period which is hazardous (Boada, Henriquez, & Luzardo, 2016). It is also crucial to opt for unprocessed meat since it is associated with lesser health risks. Moderation is recommended considering the high saturated fat content of meat, especially red meat. The benefits accruing from restraint outweigh the health risks (Boada et al. 2016). Conversely, there is the white meat classification that studies have not dwelt much on regarding health risks. White meat is considered a better option regarding health. It is associated with lesser saturated fats and cholesterol while still providing the body with high-quality proteins, vitamins, and minerals (Boada et al. 2016).
IV. Example of Best Critical Thinking
Avoiding meat consumption can increase lifespan. Richi et al. (2015) refer to a study of 500 million participants aged 50-71 years which found a striking association between meat consumption and total mortality. The study also associates diseases caused by meat consumption such as cancer, cardiovascular diseases, and diabetes to death. In another perspective, these diseases cause psychological breakdown due to pain and financial expenses to cater for bills which further deteriorates health thus reducing lifespan (Clonan, Roberts, & Holdsworth, 2016). Ceasing meat consumption may not entirely solve the issue of reduced lifespan considering other factors such as physical inactivity, and psychological conditions. However, considering the risks associated with meat consumption, a reduction will significantly increase lifespan.
References
Boada, L. D., Henríquez, L. A., & Luzardo, O. P. (2016). The impact of red and processed meat consumption on cancer and other health outcomes: epidemiological evidences. Food and Chemical Toxicology , 92 , 236-244.
Clonan, A., Roberts, K. E., & Holdsworth, M. (2016). Socioeconomic and demographic drivers of red and processed meat consumption: implications for health and environmental sustainability. Proceedings of the Nutrition Society , 75 (3), 367-373.
Physicians Committee for Responsible Medicine (2018). Meat Consumption and Cancer Risk . Retrieved from https://www.pcrm.org/health/cancer-resources/diet- cancer/facts/meat- consumption-and-cancer-risk
Richi, E. B., Baumer, B., Conrad, B., Darioli, R., Schmid, A., & Keller, U. (2015). Health risks associated with meat consumption: a review of epidemiological studies. Int J Vitam Nutr Res , 85 (1-2), 70-78.
