Simmons’
argument:
- Raising and killing animals to eat them harms animals (AND human beings).
- It is not necessary to raise and kill animals to eat them: we can live happy and healthy lives without eating animals.
- If an action causes harms that are not necessary, then that action is wrong.
- Eating meat is wrong: it’s wrong to raise and kill animals to eat them.
Vegetarian Diets
Volume 109, Issue 7, Pages 1266-1282
(July 2009)
Abstract
It is the position of the American
Dietetic Association that appropriately planned vegetarian diets, including
total vegetarian or vegan diets, are healthful, nutritionally adequate, and may
provide health benefits in the prevention and treatment of certain diseases.
Well-planned vegetarian diets are appropriate for individuals during all stages
of the life cycle, including pregnancy, lactation, infancy, childhood, and
adolescence, and for athletes. A vegetarian diet is defined as one that does
not include meat (including fowl) or seafood, or products containing those
foods. This article reviews the current data related to key nutrients for
vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcium,
and vitamins D and B-12. A vegetarian diet can meet current recommendations for
all of these nutrients. In some cases, supplements or fortified foods can
provide useful amounts of important nutrients. An evidence-based review showed
that vegetarian diets can be nutritionally adequate in pregnancy and result in
positive maternal and infant health outcomes. The results of an evidence-based
review showed that a vegetarian diet is associated with a lower risk of death
from ischemic heart disease. Vegetarians also appear to have lower low-density
lipoprotein cholesterol levels, lower blood pressure, and lower rates of
hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians
tend to have a lower body mass index and lower overall cancer rates. Features
of a vegetarian diet that may reduce risk of chronic disease include lower
intakes of saturated fat and cholesterol and higher intakes of fruits,
vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The
variability of dietary practices among vegetarians makes individual assessment
of dietary adequacy essential. In addition to assessing dietary adequacy, food
and nutrition professionals can also play key roles in educating vegetarians
about sources of specific nutrients, food purchase and preparation, and dietary
modifications to meet their needs.
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