Yet consuming horse is a “normal thing” to eat in many countries in Europe today. Horse meat was consumed in the US during the depression. I have acquaintances today, here in the US, who still consume horse. It’s neither new, nor shocking.

The statement, “a particular animal’s cuteness or our affinity for it is a nonsensical reason to eat or not eat it” is garbage because it implies the author’s emotions are superior and others are irrational. (Most of the other related comments do not reek of the same bias.)

I enjoy reading the info provided even though any reduction in meat would be disasterous for me. Plants, which I eat more than my share of, cause me infinitely more problems than meat does. Without a doubt, I still need plenty of both.

To be 100% clear, the relevant fact is:
1. What is healthy for any one person is often not healthy for everyone else.

The following might be true for some subset of people:
o Much of what you’ve read.

There are a number of other issues in this article, but I don’t have the time to address and document them all. Those who are interested will learn that humans evolved because of the diet our ancestors consumed which was high in animal fat and organ meats. The human brain has decreased in size an average of 10% since crop agriculture began, along with increases in dental issues, and a decrease in average height. Paleoanthropologists can tell almost at a glance if ancient human remains came from a society that ate an animal-based or plant-based diet – because the physical development, bone density, etc are superior in the people who are an animal-based diet.

Stable isotope examination of ancient human remains reveals the percentage of the diet that was from animals, and the results are startling.

Plants have their place, especially as medicines, but ontext is important.

Meat Type Carnosine amount
(mg per 100g serving Reference

2. Turkey pector 538 Wołos et al., 1982

18. Turkey breast 240 Davies et al., 1978

“In a cooked turkey or chicken, you can see two distinct muscles in the breast: the smaller supracoracoideus (closer to the base of the breastbone) and the much larger pectoralis muscle. Both attach to the upper wing bone, the humerus. The pectoralis pulls the wing down, providing the power for flight. The supracoracoideus muscle pulls the wing back up in preparation for the next power stroke.” https://web.colby.edu/mainebirds/2014/01/19/white-versus-dark-muscles-in-birds/
ALSO -You say – ”burning of organic substances, whether that be charcoal, wood, gas or oil. Unfortunately the most popular ways to cook meat, such as grilling and frying, can create vast amounts of PAHs in the food.” Would you recommend sauteing in.. um .. tomato sauce or stewing -OR – woulD steak tartar be best? Have there been comparison studies?

Thank you for pointing out the ‘hypocrisy of human reasoning’!