This topic of eating more meat is a tricky one.
But it’s been on my mind a lot in recent months.
On one hand there are the longevity researchers and environmental advocates telling us to eat less meat.
And then there are people like a doctor my Irishman saw who advocate a carnivore diet and believe that the science behind the ‘eat less meat’ message is flawed.
I know from my experiment of eating vegetarian for a month that I feel much better when I include some animal products in my diet.
However I had been heading down the path of eating less meat both in terms of frequency and serving size.
3 things recently made me question the ‘less is best’ approach.
One of my coaching clients has been having problems with fatigue and low energy.
She does eat some fish and occasionally eggs.
But not a lot.
She had been intentionally cutting back on meat for environmental reasons. And because she believed it was healthier.
When I suggested the fatigue could be a symptom of low iron she agreed.
She started having pâté a few times a week (liver is one of the best sources of iron). And her energy levels improved dramatically.
I saw a doctor speak at the Low Carb Gold Coast conference.
She said she is seeing more and more vegan teenage girls who are struggling with a wide range of nutrition related health problems.
Which again got me thinking.
I’m currently reading Dave Asprey’s longevity book called ‘Super Human – The Bulletproof Plan to Age Backwards and Maybe Even Live Forever’.
In it he shares his own experience of being vegan and what he calls ‘the vegan trap’.
Basically he felt amazing for the first 6 weeks as a vegan but then as time went on he started to have health problems.
So after 6 months he added some animal products back to his diet. And his health improved.
Should you be eating more meat?
Here’s how I answer this question for myself…
No I don’t need to be eating more meat.
I’m happy with my energy levels and general health.
But I also don’t think I should be cutting down significantly either.
I aim for that Goldilocks amount. Just right.
I keep my portions moderate (less than 150g / 5oz).
I have red or white meat on average twice a week. Fish once a week for dinner and about twice a week for lunch. Eggs make up my other protein.
I’ve also been having pâté at least once a week.
And I have at least one animal product-free day a week.
I’m super careful with the quality and ethics of our ingredients.
We have our own chickens for eggs.
And 90% of our meat and dairy comes from small local producers at the farmers market.
Fish is either canned small fish like sardines, herring and mackerel or sustainably wild caught from the guys at Fish & Co.
What about you?
How do you feel about animal products? Do you include them? Are you trying to cut down?
I’d love to hear your thoughts in the comments below…
More on different diets
- How to Cater for Different Diets Without Cooking Multiple Meals
- 16 Clever Substitutes for Going Gluten-Free
- Vegetarian Month
- The Number 1 Mistake of New Vegetarians & How to Avoid It
- 12 Clever Ideas for Eating Dairy-Free
- Eat More Plants! A New FREE Vegan eCookbook
- 9 Fun Discoveries from Vegan Week
Have fun in the kitchen!