Research Paper

Should Human Eat Meat

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There are too many obvious reasons as to why animals have to be killed for their meat. With regards to human consumption of meat, various religious groups believe that it is acceptable to eat meat of certain animals and not others. In addition, other religions and groups believe that animals deserve to die naturally and not to be killed for their meat. Regardless of the religious background, of any meat consumer, meat eating is unethical and ill treatment of animals; hence there is a reason to abstain from meat eating.

One advantage of taking meat is underpinned on the fact that the absorption of iron from plant foods is higher for heme iron than for non-heme iron. In spite of this factor, however, hemoglobin concentration and risk of iron deficiency anemia are much higher for vegetarians than for non-vegetarians and omnivores. For children, iron deficiency anemia causes deformations and improper development of the brain, therefore, rendering them vegetables (mentally incapable). Iron sufficient products are mostly animal-derived while others are fortified foods; this means that vegetarians have to seek iron supplements from artificial or non-vegan diets a factor that puts to perspective the consumption of meat.

Another advantage is that research comparing between vegans and omnivores shows that the former group consumes a notably higher amount of fruit and vegetables than the latter. A higher consumption of vegetables and fruit, rich in folic acid, fiber, anti-oxidants and phytochemicals, is associated with lower mortality resulting from ischemic heart disease and stroke. Amongst other benefits of vegan diets in terms of high consumption of fruit and vegetables are lower blood cholesterol concentration and lower incidents of stroke.

The nutritional values of these nutrients, calcium and proteins, show a deficit on the total amount of nutrients required for bone strengthening. It is observed that bones incur fractures and are vulnerable of breaking with regards to their general weakness loss and fractures of hipbones, is highly remarkable for the vegans and omnivores who consume calcium and protein oriented diets only; hence the need for a meat rich meal to compensate this downside (Fuhrman).

The disadvantages of animal products like chicken wings, eggs, fish, pork and cheese among others are that they are the major constituents of fast food restaurants and pose as a threat of health living among regular consumers. The eating habits of regular, fast food consumers turn out to be a routine, therefore, making them unable to stop and increasing the risk of obesity. On the other hand, vegetarian diets comprise of very low, to no, cholesterol making them free of obesity related health conditions like cancer. This shows that meat or animal products consumption is dangerous to personal health and opens various chances to obesity related diseases.

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To kill animals for their meat is wasteful and damaging in that some foodstuffs have nutritional values better than that in animals. These are eicosapentaenoic and docosahexaenoic acids, which comprise a higher percentage of the plant-based n-3 fatty acids. However, regarding the issue of geographical growth of some vegetation, eicosapentaenoic acid is found in kelp (brown algae) seaweed that is found in selective seas and sea parts. In this case, the consumption of meat diet should only be allowed at a very minimal scale with regards to the availability of peculiar foods limited to some regions in terms of certain nutrients. Supplements to these foods fall out of the vegan diet and some consumers lack the necessary information for consuming fortified foods. This factor leads to the need of supplementary fortified foods as a method of compensating the missing nutritional values in vegan diets. This means that, after all, meat consumption can be avoided and be supplemented with fortified foods (Steiner).

Vitamin D Deficiency

As a disadvantage, while vegans have less vitamin D levels of up to a quarter that of omnivores. For vegans, vitamin D can be found only in vitamin D fortified foods and exposure to sunlight. The intake level of vitamin D depends on its type as well as the geographical region a consumer inhabits. The bigger challenge for non-meat eaters is that the only vitamin D, which is medically allowed, is vitamin D2, which is remarkably sparse bioavailable around the globe. Vitamin D3 is much plentiful in the availability than does vitamin D2 but the one and only problem for vegans is that it is animal-derived meaning it does not belong to the vegetarian dietary recommendations (Larsson, Johansson). For this reason, vegans have to mix diets to compensate the missing nutrients in their diets. Consumption of animal-derived products or fortified foods would change the whole vegetarianism of the vegan a factor that can draw controversies if it is tradition or religion related. While the presence and absence of health related nutrients is associated with vegetarian consumption, most people with strong cultural beliefs are forced to abandon their beliefs due to the presence of such nutrients in meat related foods (BBC).

In conclusion, the consumption and availability of meat related has brought about more harm than good to the human race. Various diseases are associated with meat consumption while the problem of obesity continues to haunt various communities. Long lasting traditions and cultural beliefs have associated the presence of meat diets with supplementary nutritional values. That has limited the chances of inventing fortified supplements. In this case, it is highly recommended that meat consumption should be abolished as it has more harm to the consumers than good. The ethical obligation of abstaining from meat is both beneficial to humans and animals.

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