Humans: The Quintessential Omnivorous Mammal
Since the beginning of human history, humans (like most mammals) have been omnivores; they have historically consumed what is available in order to survive. Even so, there are some who argue that it is not necessary to eat meat in a post-industrial society and that it would be far healthier for humans to only consume vegetation. For instance, when comparing meat-consumption to the health hazard of cigarette smoking, Satguru Sivaya Subramuniyaswami states in an article entitled “How to Win an Argument with a Meat Eater, “Now, another, even more devastating problem is under scrutiny. Its threat to health and the environment is being realized based on overwhelming evidence amassed over the past fifty years” (Subramuniyaswami). It is a faulty analogy to declare that eating meat is a more devastating problem than smoking, as “cigarette smoking is the No. 1 risk factor for lung cancer”, whereas eating meat is not a primary risk for any type of cancer and increased risk only pertains to how much and what type of meat is being consumed rather than it being a significant risk to consume at all (Hall).
While it is true certain types of meat increase one’s risk for cancer, as in the case of highly processed meats containing nitrites, “a bacon sandwich is not as bad as smoking” (Gallagher). Dr. David Gerber, associate professor of internal medicine and clinical sciences at UT Southwestern Medical Center, states, “About 85 percent of lung cancer diagnoses are in current and former smokers”—the same cannot be said of meat-eaters and correlation with any type of cancer in existence. Only 21% of cancers have a link to consuming processed meats. A report by the World Health Organization indicates that processed meats contribute to a greater “chance of developing colorectal cancer by 18%” (Gallagher). However, of those diagnosed with colorectal cancer, it is clear that the majority of cases do not relate to the consumption of meat. Because the consumption of meat also has health benefits, such as being a significant source of vitamin B12, protein, zinc, and iron, meat cannot be accurately compared to cigarette smoking, which has zero health benefits. It is in weighing both the benefits and the risks of meat consumption that it becomes evident that eating an omnivorous diet “rich in fibre, from fruit and vegetables” along with a moderate amount of meat is an optimal diet for humans to live healthy lives (Gallagher).
Gallagher, James. “Processed meats do cause cancer – WHO.” BBC, www.bbc.com/news/health-34615621. Accessed 27 June 2017.
Hall, Kathleen. “How Smoking Causes Lung Cancer.” U.S. News & World Report, health.usnews.com/health-care/patient-advice/articles/2017-06-13/how-smoking-causes-lung-cancer. Accessed 27 June 2017.
Subramuniyaswami, Satguru Sivaya. "How to Win an Argument with a Meat Eater." International Vegetarian Union, www.ivu.org/religion/articles/argument3.html. Accessed 27 June 2017.
