| > Better make sure those "tried and true" substitutes don't use any of those... This is precisely why I, for one, have recently chosen to begin eating real meat after 10+ years of veganism. Who wants to be a lab rat in some food scientist's experiment? How many of the Generally Recognized As Safe (GRAS) substances will turn out to be anything but? Nassim Nicholas Taleb writes in his books including _Antifragile_ how he doesn't eat any fruit that doesn't have an ancient Greek or Hebrew name, and doesn't drink any liquid that hasn't been in existence for 1,000+ years. Those which pass through this great filter have survived the test of time. Humans have eaten bovines before history, cattle being domesticated around 8000 BCE but even earlier, about four million years ago Australopithecus, an ancient predecessor to genus Homo, ate meat. Their contemporaries, Hominin, did not and were outcompeted by the meat-eating Australopithecus (Scientific American: Early Meat-Eating Human Ancestors Thrived While Vegetarian Hominin Died Out, 2012). Eating meat, and beef especially, is in our DNA. Soy hemoglobin "leghemoglobin" is not. I know which one I'll choose. |
Also bear in my mind the way which our ancestors ate meat is very different to how we do it, and there is much evidence that red meat consumption is bad for your health in the modern context with our long lifespans.
To be honest, it is very confusing to try and work out what constitutes a healthy diet these days.