Originally Posted by
spare_wheel
The volume of fiber in a vegan diet is one hypothesis for why vegans tend to have a significantly lower BMIs than omnivores and vegetarians. Coooking tofu, tempeh, or seitan takes no more effort or time than cooking meat.
Fair enough.
Honestly, I guess it's a personal preference, as I feel we've evolved to develop on meat.
I can see the environmentally friendly component of being a vegan. However, I think a reasonably moderated diet including animal products nets the same results but the key is moderation. I should state that I don't like processed foods and shop on a daily basis.
I always ask vegetarians/vegans why they don't eat meat/use animal products and I get some interesting responses. One person I knew was allergic to meat and we finally figured out that she was missing a critical enzyme for meat processing during a clinical trial.
I should also state that I find it much easier to eat healthier over than in the US. The manner in which HFCS is used for everything in the US is pretty ridiculous and leads to non-alcoholic fatty liver disease. I think that the alcohol-based version will get me at some point
