Philosophy on Flesh Based & Plant Based Foods

Philosophy on Flesh Based & Plant Based Foods

Regarding my thoughts on the consumption of animal protein, dairy, and eggs, I first want to clarify that by animal protein, I mean any flesh-based food, whether it's from a cow, buffalo, lamb, goat, salmon, shrimp, lobster, rabbit, gopher, duck, chicken, turkey, snake, eel, crickets, squirrels, or even monkey brains. These are all considered flesh foods because they are made of the flesh of an animal. The cells of flesh-based food, or animal cells, to be clear and specific, encompass a wide range. When we refer to eggs, it's the egg of any animal, whether it's caviar from fish, quail, chicken, or ostrich eggs. And when we mention milk, we are referring to the secretion from milk-bearing animals, such as cows, goats, sheep, and humans.

All of these foods provide calories that we can convert into energy to move around, digest food, generate heat, grow, think, and more. The flesh is high in protein, lower in carbohydrates, and generally contains a significant amount of fat. While flesh-based food has nutritional value, it is not the optimal food for human chemistry and our anatomical design. The only people who would debate this are those desperate to preserve a positive image of the types of foods they have grown accustomed to eating and enjoying. From the broadest scientific perspective, there is no one left on this planet who can engage in a debate or conversation and claim that the best source of calories for the human body comes from animal-based foods.

Now that we've gotten the formalities and technicalities out of the way, I can acknowledge that my opinion might seem inconsequential to the broader world. As the owner of a plant-based restaurant, I find myself discussing plant-based foods often. If I didn't own a restaurant, I might keep my dietary choices to myself. Your diet is yours, and mine is mine; I wish you well with it. I've long since moved beyond judging anyone for their dietary choices. In fact, I've evolved into a more compassionate person, aiming to help people understand different perspectives without being preachy or imposing my own views.

My interests are wide-ranging, covering the history of human behavior, the social aspects of eating, and the exploration of addictive eating patterns. I'm particularly focused on shedding light on one of humanity's most significant and dangerous challenges: our dietary choices. At the core of my philosophy—a view I share widely—is the conviction that, irrespective of whether one opts for a flesh-based or plant-based diet, the crucial behavioral change needed for our health as individuals, as a species, and for the sustainability of our planet, is the elimination of processed foods. Processed foods are defined as any items altered in ways that make them harmful to the human body. Even when these foods contain some nutrients that are beneficial, the negatives far outweigh the positives.

Discussing food, diet, and lifestyle forms a significant part of our business. As such, I've evolved past the point of judging our customers, many of whom prefer flesh-based foods. My mission is to disseminate knowledge that is both evidence-based and grounded in real-world experience. If my writings ever come across as judgmental, I extend my sincerest apologies; that is never my intent. My aim is to educate, fully mindful that some topics may stir discomfort. I endeavor to foster inclusivity and create accessible pathways towards healthier dietary habits. I recognize that discussions around diet can trigger fear and anxiety, with concerns ranging from weight loss to the risk of clogged arteries, heart disease, cancer, and other degenerative conditions linked to our food choices. Such ailments often develop gradually, a cumulative result of toxic substances and endocrine disruptors, culminating in the deterioration of our organs or bodily systems.

We find ourselves in the information age, which brings both advantages and drawbacks. On the positive side, we can uncover knowledge that enhances our lifestyle and promotes progress. On the negative, the vast amount of information available includes misleading and harmful content, especially regarding diet. Amidst this clutter, fad diets like Atkins, keto, and Paleo emerge, offering short-term solutions but posing long-term health risks. For example, placing a cancer patient on a keto diet could prove fatal. A high-protein diet can exacerbate issues for individuals with high blood pressure or mental health histories, due to the adverse effects on their bodily chemistry. A significant issue stemming from poor dietary choices is hormonal imbalance, which can have far-reaching consequences beyond protein intake, including the effects of processed foods and overly stimulating substances.

Let's consider our historical fascination with animal-based foods. Thousands of years ago, in inhospitable environments where fruits and vegetables were scarce, consuming animal flesh was a pragmatic choice for calories. Our ancestors were true foragers, surviving on a varied diet that included flesh, nuts, berries, sprouts, seeds, fruits, leaves, herbs, and roots. This dietary diversity played a crucial role in human survival. The discovery of fire and cooking techniques not only made a wider range of foods safe to eat but also introduced new flavors, enhancing our culinary experiences.

Over the centuries, we have come to understand that indulgent eating and alcohol consumption have been primary causes of decline, even in the most civilized and aggressive societies.

Humanity, it seems, has taken a step back with the advent of "ultra-processed" foods. This innovation has introduced new factors that contribute to a range of complex, food-related diseases.

Regarding the consumption of animal protein, it's evident that our anatomy and chemistry are not ideally suited for it—from the actual capture of animals, to chewing their flesh, to digesting such materials. The residues left behind pose an extra burden on the body, requiring significant effort to eliminate over time. Yet, the reason we persist is due in part to taste and convenience; for instance, scrambling some eggs with toast on the side offers a quick, satisfying meal. Moreover, all flesh-based foods contain elements that are highly addictive.

For parents, preparing meals for their children can seem more straightforward when opting for simple options like sandwiches made with preservable bread and cold cuts. Such choices provide taste satisfaction, stimulation from calories, and, presumably, needed protein. The addition of an apple or a small bag of pretzels rounds out what is considered the standard American diet. Who has the time to consider alternative calorie sources for their child? Is it possible to monitor them at school to ensure they're not discarding fruit in favor of trading it for a bag of Doritos? Once a child acquires a taste for highly processed foods, like a delicious hamburger with fries and soda, their preferences are altered, making it challenging to find the same satisfaction in healthier options like broccoli and string beans.

The cost of calories from flesh foods is inherently cheaper. We don't compensate the animals for their flesh nor their families. The expenses incurred are limited to the infrastructure of the slaughterhouse, the land it occupies, the labor for slaughtering, and the transportation of the meat to supermarkets. This economic model allows fast food establishments to offer lower prices compared to a vegan restaurant where fresh, organic produce commands a higher price. Ironically, in high-end restaurants, a steak commands a premium price compared to a mushroom burger, highlighting a pricing inconsistency that does not reflect the true cost of animal protein versus plant-based options. This discrepancy points to a broader issue: the global education system and economy have yet to fully adapt to the benefits and technologies supporting a plant-based diet for optimal health.

For over fifty years, it's been acknowledged that individuals at risk of heart attacks or clogged arteries are advised to reduce or eliminate red meat consumption, not vegetables like broccoli. When dealing with congestion or mucus production, even the most traditional doctors recommend cutting out dairy temporarily, not fruits such as apples or watermelons. It's evident that hospital beds are not occupied by people who've overindulged in fruits. Instead, they are filled with individuals who've consumed excessive fats, proteins, and junk food over prolonged periods, leading to deteriorated health.

Thus, it's clear that animal flesh is not the ideal food for humans. While it does provide calories, these are not the most nutritious. The primary macronutrient in flesh is protein, yet the essential components for a healthy life—vitamins and antioxidants—are scarce in animal products. These vital nutrients are most abundant and bioavailable in their most natural form within fruits and other plant-based foods. Antioxidants, crucial for combating cell-damaging agents, are predominantly found in the plant kingdom, underscoring the nutritional advantages of a plant-based diet.

Moreover, antioxidants, which are crucial for our health, are scarcely found in flesh-based foods. While it's possible to obtain all necessary nutrients from animal sources, these nutrients are also available in plants, often in a more bioavailable form. Adopting a plant-based diet requires a broader diversity in food selection to meet nutritional needs. Unlike relying solely on a steak for nutrition—which creates the illusion of completeness due to satiety—plant-based eating encourages a varied diet to achieve a true nutritional balance. The sensation of being full from a meal can provide pleasure and satisfaction, but it doesn't necessarily mean all nutritional needs have been met.

The cumulative impact of flesh-based foods on human health is well-documented in countless books, underscoring that the adverse effects are no longer a mystery. Similarly, the problems caused by cow's milk in contemporary human diets cannot be dismissed by historical tolerance in different populations. Factors such as adequate sleep, physical labor, the absence of processed foods, minimal screen time, lower stress levels, cleaner air and water, and a strong connection to spiritual beliefs all contributed to the health of our ancestors who consumed dairy and meat more successfully than many do today.

Comparing our modern lifestyle to that of the Innu in the far north, who thrive on a diet of seal meat, blubber, and salmon, highlights the importance of environmental and lifestyle factors in diet success. The conditions under which our ancestors or remote populations thrive on specific diets are often vastly different from our own, especially for those living in crowded cities or even in remote areas without the same daily physical demands or environmental purity. Success in adopting their dietary habits would require not only the elimination of processed foods but also a comprehensive embrace of their active, engaged, and spiritually rich way of life.

So far, our discussion has not delved into the significant global impacts of a predominantly carnivorous human population, now exceeding 8 billion. We haven't touched on the deforestation of critical areas for livestock, nor have we discussed how, despite animal protein being a primary calorie source globally, a significant portion of humanity remains malnourished. This issue isn't due to a lack of protein but rather a sheer deficiency in calorie intake. Many who suffer from starvation reside in areas still hospitable to human life. So, what would be the most effective food to provide? Grains and rice, or veal chops? It's evident that what's needed is access to an incredibly diverse range of produce. In starving nations, there's a desperate need for apples, watermelons, avocados, stone fruits, berries, coconuts, kale, romaine, spinach, celery, carrots, sweet potatoes, radishes—the list goes on. With such variety universally available, starvation could be eradicated. Introducing hundreds of thousands of cows into starving regions might provide temporary relief, but once the food is gone, starvation would return. Our current consumption patterns and population growth are rapidly depleting the oceans at an unsustainable rate.

Humanity's darker aspect is our capacity for destruction, intensified when economic incentives lead to widespread corruption—not a baseless fear but a reality seen across various industries, including oil, pharmaceuticals, and notably, food. The food industry's corruption, with profound implications for how food providers treat our planet, demands our attention. Fishing practices are becoming increasingly destructive, with larger boats and longer nets causing significant collateral damage. The treatment of sentient animals like pigs and cows, subjected to deplorable living conditions, is no longer a secret. These animals are confined to cramped spaces, forced to endure the sounds of their kin suffering and dying in horrific manners.

Our greed reaches appalling levels when we consider the use of slaughterhouse waste, repurposed into products like hot dogs for children to consume. These waste materials, barely edible unless heavily processed and filled with toxic substances and preservatives, epitomize the ethical and health crises stemming from our dietary choices..

We are facing a pandemic of ignorance. Most people are in a state of unconsciousness, consuming without question whatever is placed before them. It's time to awaken the minds of those capable of driving change and making a difference without seeking profit. As someone involved in the food industry, I don't consider myself corrupt, but I am aware of the criticisms that come with the territory, such as the environmental impact of importing berries from Mexico during winter to satisfy affluent consumers. Critique me as you may; my focus is not on defending my choices but on demonstrating the potential of plant-based foods through my restaurant and lifestyle, offering delicious alternatives and embodying the change I wish to see.

Detoxing from the foods of my earlier years, I've lived through the transformative stages to a plant-based diet. I acknowledge that it's possible to consume animal products in a more sustainable manner—eating less meat, choosing grass-fed beef, or wild-caught salmon, and emphasizing fruits and vegetables as primary sources of nutrition over processed carbohydrates.

The reality is, from an evolutionary standpoint, flesh foods were a source of cheap calories, readily available and offering immediate energy returns. However, the long-term consequences of such dietary shortcuts are increasingly evident in modern health crises. Proponents of animal-based diets often overlook the body's chemistry and the fleeting, highly stimulating effects of meat consumption. These effects, including a sense of euphoria from certain compounds found in animal products, are mistakenly cherished, much like the temporary boost from caffeine in coffee—an excitement derived not from nourishment but from the body's response to toxins.

Plant-based diets offer a more civilized approach, aligning with our bodies' needs without the inflammatory responses linked to dairy and cheese consumption as we age. Transitioning towards plant-based nutrition is not just about personal health; it's a move towards a more sustainable, ethical, and conscious lifestyle that respects our planet and its inhabitants.

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