A provocative and timely book that questions current thinking about diet, health and the environment. It challenges the ideas that meat is bad and five-a-day is good, and that livestock farming is causing climate change. This book comes at a time of health and environmental crises, when the public has never been more interested in these issues, yet never more confused.
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Summary
A provocative and timely book that questions current thinking about diet, health and the environment. It challenges the ideas that meat is bad and five-a-day is good, and that livestock farming is causing climate change. This book comes at a time of health and environmental crises, when the public has never been more interested in these issues, yet never more confused.
Description
An Oxford University study recently found that the less animal food you eat, the more your brain shrinks (atrophies) with age. Brain scans from breast-fed babies of vegan mothers also show brain atrophy, which is reversible with vitamin B12 supplements. This vitamin, which is vital for normal brain health, is not found in any plant food.
Many people have become resigned to the idea that heart disease, cancer, Alzheimer’s or another degenerative disease will kill them. This book shows that these illnesses were not our fate in pre-history and they need not be our destiny in the future. It explains how we can prevent and reverse chronic disease by eating the diet that drove human evolution, a diet based on meat, animal fat and offal.
What about the other reasons to eat meat? Readers will discover that plant-based eating is not only harming human health, it is also harming the planet. The authors show how crop farming has destroyed the soil and the ecosystem. The flawed logic that we should replace meat with plant foods means that environmental destruction will continue, along with the socio-economic costs of diet-related disease. In contrast, regeneratively-grazed cows mitigate climate change, enrich soils, support wildlife and provide nutritious food. This book firmly anchors the health benefits of an all-meat diet with farming and the environment.
The book is written in an accessible and engaging way and will appeal to readers interested in popular science books on diet, health, evolution or the environment.
About the Author
The main author is a retired medical doctor (University of Cambridge) with a degree in nutrition (Oxford Brookes University), who is now a regenerative farmer; the first co-author, a retired farming and environment specialist with a degree in Agriculture (University of Reading); the second co-author, a retired geophysicist with a degree in Natural Sciences (University of Cambridge) and an interest in climate change.
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