DEAR SIR: I note with interest Matt Dempsey’s article in the Irish Farmers Journal on 17 August, entitled Who is responsible for getting the facts about red meat consumption? It’s a great question.
I suspect that knowledge of basic nutrition is poor in the general population and this can be quite problematic where individuals become vegan.
Protein from an animal-based diet is the key – along with other essential nutrients.
A plate of plant-based food is likely to have little or no protein.
I know a vegetarian who, when eating out, frequently faces this situation.
When he asks for protein to be added to his meal the waiter looks blank and often even the chef.
If a trained chef doesn’t have a grasp of nutrition what hope does the rest of the population have? Plant-based protein also requires two sources to be complete.
Another factor is that vegan meals are often made up of products that are grown in far flung parts of the world – lentils, chickpeas, beans, etc (food miles).
Meat and dairy products come from “down the road”.
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Who's responsible for the facts about red meat consumption?
A fine balance between supply and demand
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