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I’ve become a pragmatic semi-vegetarian over the last six months. That is, not because of ethics but purely on a health basis and when it is practical. It took some time to build an entirely new set of recipes and procedures, and I could still use a few more for meal rotation, but overall it is going rather well.
Not eating meat means a number of things. First and foremost it’s better for the environment. And I don’t have to consume any more of the waste products that unfortunately come with a meat diet, especially red meat. Fats, especially saturated fats, are also way down. Plus hygiene has improved greatly since meat tends to go bad quickly even under ideal conditions, and can be lined with a number of nasty parasites and bacteria. No more scrubbing of cutting boards as if you were preparing to perform major heart surgery.
But the major advantage of a vegetarian diet, especially these days, seems to be price. And it is far more sustainable given the bleak future that we now face.
