The British epidemic of bovine spongiform encephalopathy (BSE), or mad cow disease, which began in 1986 and has affected nearly 200,000 cattle, jumps to beef-eating humans in the form of the always-fatal Creutzfeldt-Jakob Disease (CJD). The CDC reports that an average of 10 to 15 people have contracted CJD from meat in Britain each year since it was first detected in 1994. In 1998, the British Medical Association warned in a report to Members of Parliament, “The current state of food safety in Britain is such that all raw meat should be assumed to be contaminated with pathogenic organisms.” In 1997, it added, Salmonella or E. coli infected a million people in Britain. BSE spreads through cattle that are fed contaminated central nervous-system tissue from other animals. “Its future magnitude and geographic distribution
cannot yet be predicted,” the CDC reported. In the U.S., deer have been affected with chronic wasting disease, which has many similarities to British BSE, though a definitive link to humans has not been established.
In the book Eating With Conscience, Dr. Michael W. Fox reports that what is known as “animal tankage”—the non-fat animal residue from slaughterhouses—is used in a wide variety of products, from animal feed and fertilizer to pet food. Dr. Fox adds that hundreds of cats in Europe (and several zoo animals) that ate tankage-laced food have contracted forms of BSE. The Japanese outbreak is believed to have originated in BSE-contaminated feed imported from Europe.
According to the U.S. Department of Agriculture (USDA), more than 10 million animals that were dying or diseased when slaughtered were “rendered” (processed into a protein-rich meal) in 1995 for addition to pig, poultry and pet food. Animals that collapse at the slaughterhouse door or during transportation are called “downers,” and their corpses are routinely processed for human consumption. A 2001 Zogby America poll conducted for the group Farm Sanctuary found that 79 percent of Americans oppose this practice, which could be an entry point for BSE into the U.S. meat supply. Farm Sanctuary petitioned the USDA in 1998 to end processing of downer meat for human consumption, but its petition was denied.
Europe will spend billions of dollars bringing a virulent epidemic of yet another animal-borne disease—foot-and-mouth—under control. In the last two years, 60 countries have had outbreaks of foot-and-mouth, which kills animals but does not spread to people.
One of the major western exports is a taste for meat, though it brings with it increased risk of heart disease and cancer. Clearly, there is something seriously wrong with a diet and food production system resulting in such waste, endemic disease and human health threats.
Caring About Animals
The average meat eater is responsible for the deaths of some 2,400 animals during his or her lifetime. Animals raised for food endure great suffering in their housing, transport, feeding and slaughter, which is something not clearly evident in the neatly wrapped packages of meat offered for sale at grocery counters. Given the information, many Americans—especially those with an environmental background—recoil at knowing they participate in a meat production system so oppressive to the animals caught up in it.
The family farm of the nineteenth century, with its “free-range” animals running around the farmyard or grazing in a pasture, is largely a thing of the past. Brutality to animals has become routine in today’s factory farm. A recent article in the pig industry journal National Hog Farmer recommends reducing the average space per animal from eight to six square feet, concluding “Crowding pigs pays.” Morley Safer reported on the television program 60 Minutes that today’s factory pig is no “Babe”: “[They] see no sun in their limited lives, with no hay to lie on, no mud to roll in. The sows live in tiny cages, so narrow they cannot even turn around. They live over metal grates, and their waste is pushed through slats beneath them and flushed into huge pits.”
Beef cattle are luckier than factory pigs in that they have an average of 14 square feet in the overcrowded feedlots where they live out their lives. Common procedures for beef calves include branding, castration and dehorning. Veal calves, taken away from their mothers shortly after birth, live their entire lives in near darkness, chained by their necks and unable to move in any direction. They commonly suffer from anemia, diarrhea, pneumonia and lameness.
Virtually all chickens today are factory raised, with as many as six egg-laying hens living in a wire-floored “battery” cage the size of an album cover. As many as 100,000 birds can live in each “henhouse.” Conditions are so psychologically taxing on the birds that they must be debeaked to prevent pecking injuries. Male chicks born on factory farms—as many as 280 million per year—are simply thrown into garbage bags to die because they’re of no economic value as meat or eggs.
Some 95 percent of factory-raised animals are moved by truck, where they are typically subjected to overcrowding, severe weather, hunger and thirst. Many animals die of heat exhaustion or freezing during transport.
Some of the worst abuse occurs at the end of the animals” lives, as documented by Gail Eisnitz” book Slaughterhouse, which includes interviews with slaughterhouse workers. “On the farm where I work,” reports one employee, “they drag the live ones who can’t stand up anymore out of the crate. They put a metal snare around her ear or foot and drag her the full length of the building. These
animals are just screaming in pain.” He adds, “The slaughtering part doesn’t bother me. It’s the way they’re treated when they’re alive.” Dying animals unable to walk are tossed into the “downer pile,” and many suffer agonies until, after one or two days, they are finally killed.
The threat to slaughterhouse workers” safety is largely underreported or ignored in the media. For example, Mother Jones magazine, in an otherwise admirable story on slaughterhouse workers, barely mentions the frequent injuries caused by pain-wracked animals lashing out inside the slaughterhouses. Despite the existence of the Humane Slaughter Act and regular USDA inspection, animals are often skinned alive or—in a major threat to worker safety—regain consciousness during slaughtering.
The Vegetarian Solution
Vegetarianism is not a new phenomenon. The ancient Greek philosopher Pythagoras was vegetarian, and until the mid-19th century, people who abstained from meat were known as “Pythagoreans.” Famous followers of Pythagoras” diet included Leonardo da Vinci, Benjamin Franklin, George Bernard Shaw and Albert Einstein. The word “vegetarian” was coined in 1847 to give a name to what was then a tiny movement in England.
In the U.S., the 1971 publication of Diet For a Small Planet was a major catalyst for introducing people to a healthy vegetarian diet. Other stimuli included Peter Singer’s 1975 book Animal Liberation, which gave vegetarianism a moral underpinning; Singer and Jim Mason’s book Animal Factories, the first expose½ of confinement agriculture; and John Robbins” 1987 Diet for a New America. In the U.S., according to a 1998 Vegetarian Journal survey, 82 percent of vegetarians are motivated by health concerns, 75 percent by ethics, the environment and/or animal rights, 31 percent because of taste and 26 percent because of economics.
Is the vegetarian diet healthy? The common perception persists that removing meat from the menu is dangerous because of protein loss. Lappé says there is danger of protein deficiency if vegetarian diets are heavily dependent upon 1) fruit; 2) sweet potatoes or cassava (a staple root crop for more than 500 million people in the tropics); or 3) the particular western problem, junk food.
But Reed Mangels, nutrition advisor to the Vegetarian Resource Group (VRG), says vegetarians can meet their protein needs “easily” if they “eat a varied diet and consume enough calories to maintain their weight. It is not necessary to plan combinations of foods. A mixture of proteins throughout the day will provide enough “essential amino acids.””
Although meat is rich in protein, Vegetarian and Vegan FAQ reports that other good sources are potatoes, whole wheat bread, rice, broccoli, spinach, almonds, peas, chickpeas, peanut butter, tofu (soybean curd), soymilk, lentils and kale.
Supermarket shelves overflow with soy- or seitan-based meat substitutes. The soybean contains all eight essential amino acids and exceeds even meat in the amount of usable protein it can deliver to the human body. (It should be noted, however, that some people are allergic to soy, and the “hyper-processing” of some soy-based foods reduces the useful protein content.) Animal rights advocates also claim that, contrary to the urging of the meat and dairy industries, humans need to consume only two to 10 percent of their total calories as protein.
How many vegetarians are there in the U.S.? It depends on whom you ask. A PETA fact sheet asserts that 12 million Americans are vegetarians, and 19,000 make the switch every week. Pamela Rice, author of 101 Reasons Why I’m a Vegetarian, puts the number at 4.5 million, or 2.5 percent of the population, based on recent surveys. Older counts, from 1992, put the number of people who “consider themselves” to be vegetarians at seven percent of the U.S. population, or an impressive 18 million. A 1991 Gallup Poll indicated that 20 percent of the population look for vegetarian menu items when they eat out.
Actual vegetarian numbers may be lower. VRG got virtually the same results in two separate Roper Polls it sponsored in 1994 and 1997: One percent of the public, or between two and three million, is vegetarian (eats no meat or fish, but may eat dairy and/or eggs), with a third to half of them living on a vegan diet (eschewing all animal products). Roughly five percent in both studies “never eat red meat.” A 2000 poll was slightly more optimistic, putting the number of vegetarians at 2.5 percent of the population. Women are more likely to be vegetarians than men; and—surprisingly—Republicans are slightly more likely to abstain from meat than Democrats.
The American Dietetic Association says in a position statement, “Appropriately planned vegetarian diets are healthful, are nutritionally adequate and provide health benefits in the prevention and treatment of certain diseases.” Vegetarians now have excellent opportunities to put together well-planned meals. The sale of organic products in natural food stores is the highest growth niche in the food industry, according to Nutrition Business Journal, and it grew 22 percent in 1999 to $4 billion. The natural food markets of today are not the tiny storefronts of yesteryear, but full-service supermarkets, with vigorous competition among giant national chains. Diverse veggie entrees are now available in most supermarkets and on a growing list of restaurant menus.
It’s never been easier to become a vegetarian, and there have never been more compelling reasons for environmentalists to make that choice. It’s not always easy to do—most environmentalists still eat meat—but the tide is beginning to turn.