I think the point may be that science doesn't care about your opinions...
I think if we rationalise and calm down, what everyone can agree (at least those basing on science not hysteria or anecdotes)
1) Vegan diet is not how we're 'naturally adapted' - therefore you need to artificially augment with supplements, fortifications and vitamins to remain healthy
2) There are issues with vegan diets, but with focus and careful adaptation almost all can be minimised - ie it's not 'natural' for us to be on the moon, but we can adapt...
3) It's an 'easy' way to fix animal treatment concerns from poor farming practices - that said, so is stopping buying 'cheap' meat, which I've done.
As an aside as everyone's talking about sources without sharing sources - few examples from previous notes:
I find it fascinating how much cognitive impact the vegan diet risks - it casts an intriguing shadow on how the human brain evolved and what caused it, but maybe that's just my inner nerd emerging...
Vegetarians had lower riboflavin, niacin, vitamin B-12, zinc, and sodium intakes and higher folate, vitamin C, and copper intakes.” (Janelle & Barr, 1995).
One such change relates to homocysteine levels, caused by deficiencies in various B vitamins. This excessive elevation can result in cardiovascular disease, blood clotting, dementia, Alzheimer’s Disease, cognitive impairment and loss of bone mineral density.
“The plasma homocysteine level was measured in alternative nutrition groups of adults…” including vegans and omnivores (Krajčovičová-Kudláčková, et. al., 2000). The research found “…a deficit… in 78% of the vegans vs. 0% in omnivores.”
This was echoed by Majchrzak et. al. (2006), “Exclusion of animal products in vegetarian diets may affect the status of certain B-vitamins, and further cause the rise of plasma homocysteine concentration.”
The status of riboflavin is considered to be deficient in about 10% of omnivores and vegetarians and in over 30% of vegans.” This is most likely due to the nature of foods high in riboflavin, eggs, organ meats (kidneys and liver), lean meats, and milk. (Majchrzak et. al., 2006)
These findings were echoed by Larsson (2001). “The dietary intake was below the average requirements of riboflavin for 73% of the vegans, vitamin B12 for all vegans, vitamin D for 43% of the vegans, calcium for 77% of the vegans and selenium for all vegans and 43% of the omnivores. If intake of supplements was included the intake of e.g. calcium and selenium was still lower than the average requirements for 67% and 73% of the vegans respectively.”
“Assessment of fatty acid intakes in vegans and omnivores” (2019), the authors stated that “…vegan diets were devoid of arachidonic acid, eicosapentaenoic and docosahexaenoic acids.” the “…bioavailability of zinc in vegetarian diets is generally lower than that of omnivores.”
“Comparative fracture risk in vegetarians and nonvegetarians in EPIC-Oxford” (Appleby, Roddam, Allen & Key, 2007). They found a 30% increased risk of fracture in a vegan diet when compared to ‘meat eaters’.
“…the protein contents of the vegan diets of women were significantly lower than those of the nonvegetarians, and 10 of the 25 vegan women failed to meet the recommended dietary allowance…” (Haddad et. al., 1999)
“Dietary intake and biochemical, hematologic, and immune status of vegans compared with nonvegetarians” study also went on to indicate that a vegan diet was often associated with lower levels of B-12, Iron (in females only) and zinc
“Growth of Vegetarian Children: The Farm Study” (“Growth of Vegetarian Children”, 2009) found that below ten years of age, there was a 0.2 to 2.1cm stunting of growth in vegetarian children when compared to the National average.
“Dieting influences the menstrual cycle: vegetarian versus nonvegetarian diet” (1986) examined the presence of ovulation, and the levels of luteinizing hormone, estradiol and progesterone.
“Seven of nine women in the vegetarian group became anovulatory” (ovulation does not occur). They went on to state that, “During the vegetarian diet the average luteinizing hormone (LH) values were significantly decreased during the midcycle and the luteal phase. Estradiol (E2) and progesterone (P) values were significantly lower during the luteal phase. In contrast, the nonvegetarian group did not show significant reduction of LH, E2, and P values during any part of the menstrual cycle.”
![[FnG]magnolia](/styles/overclockers/avatars/9.png){kind=avatar}
