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actual causes of global warming rule
(lemmy.world)
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this post was submitted on 07 Jul 2023
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Every time you suggest to meat eaters to eat less meat, they become violent.
Even if you suggest them cutting their 14 meat meals per week down to maybe 12 meat meals (skip one day), they flip their shit.
So ya, good luck suggesting to anyone to eat 30% less.
It's meat wiring. I don't know what it is actually called, but that's what I call it.
I used to be a meat eater- nary a meal was made that didn't have meat as a main and the rest of the meal built around that.I would say that I didn't understand vegetarians- we need meat, we evolved to eat it. Then meat started getting expensive. Then meat started losing its quality. Then meat (especially chicken) started having a rubber texture to it and was like $15 a pound and I had enough and went pescatarian/vegetarian. It was hard at first, but we really couldn't afford meat anymore so we made it work.
After a while I noticed that the smell of meat is absolutely nauseating. The idea of meat is sickening and I am dropping eating fish now in favour of full on vegetarianism.
As I went through a meat "detox" phase ( I know it's not a detox but I don't know how else to put it) my brain changed how it felt about meat while I wasn't even paying attention. I was focusing on finding new, enjoyable veggie meals and my brain was working away purging all the want for meats.
Either they've convinced themselves they can't eat less/no meat, or they simply do not care to.
That's interesting!
I am allergic to most meat, and the few types I can still eat I don't like to cook myself, because meat is something you need to make sure is cooked properly to be safe. So I end up rarely having it, and honestly, my life is no different. The rare times I do have it, it's great, I enjoy ribs, bacon, etc, but it's nothing I would get angry and defensive over.
I buy the beyond meat sometimes, and it's delicious as hell. I go to vegan restaurants, as I can guarantee my deathly allergy is not going to pop up there, and it's bomb ass food (usually. I find that some vegan places are -3/10, but others are 11/10 and their "meat" tastes 100% authentic and real, it's something you need to discover.).
I use some meat replacements for things where it is hard to get the consistency with just lentils- like for shepherds pie, and I like the one meatless sausage Gardien does, but for most things like burgers I don't want the authentic type meat, I want it to be as little like meat as possible, I just prefer veggies and beans. But I did use them regularly for about a year.
Have you tried sous vide cooking? Everything ends up cooked perfectly! Agreed though that Beyond Meat reminds me of a juicy medium-rare burger. Besides the price, it's a great option that I find myself eating more and more often.
I had good friends to ply me with cheese and avocado. I still like meat but can eat it less frequently and with smaller portions.
But one of my dark secrets is patience. In the 70s, mom tried to quit red meat cold-turkey and didn't last one menstrual cycle, and I learned it's consistent among most women, that they are one period away from running down an elk in the woods in bloodlust.
So I'm only ever a week at most before someone nearby goes STEAK! TODAY! and we're feasting once again on the fresh, sautéd flesh of dead animals.
I have high hopes for cultured meat (lab-grown chicken is on the verge of hitting the restaurant supply market) which will serve the cruelty factor. Nutrition balancing is a whole 'nother matter.
This is a weird comment.
I get that a lot.
Nah, I am a woman and stopped eating meat when I was 9 years old. I still got my periods in puberty and still have them regularly so that sadly did not work out for me.
I've never heard of periods ceasing due to a lack of red meat, though yes, I'd imagine that would be a great incentive.
Only that among women in my close proximity (close enough that I could glean their cycles) that a lot of them would have ferocious meat cravings once a month that enabled my own red meat habits, so that even when beef prices jumped, and we had economic reasons to cut down, meat would be on the menu again.