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FACTS & QUOTES
EXCERPTED FROM
THE FOOD REVOLUTION
By John Robbins
There are a number of features that are making The Food Revolution
so popular, provocative, and useful. One of these is the presentation
of essential facts in a series of "What We Know" indexes
that provide instant and user-friendly access to critical information.
Another is the series of "IS THAT SO?" features
where agribusiness representatives' own words are juxtaposed immediately
alongside quotes from more objective sources. Here, then, are a
few examples of these features, excerpted from The Food Revolution.
HEALTHY
HEART, HEALTHY LIFE
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IS THAT SO?
"(It's a) myth (that) people who eat vegetarian diets
are healthier than people who eat meat." - National Cattlemen's
Beef Association
"Studies indicate that vegetarians often have lower
morbidity and mortality rates… Not only is mortality
from coronary artery disease lower in vegetarians than in
nonvegetarians, but vegetarian diets have also been successful
in arresting coronary artery disease. Scientific data suggest
positive relationships between a vegetarian diet and reduced
risk for…obesity, coronary artery disease, hypertension,
diabetes mellitus, and some types of cancer." - American
Dietetic Association Position Paper on Vegetarian Diets
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WHAT WE KNOW
Drop in heart disease risk for every 1 percent decrease in blood
cholesterol: 3-4 percent
Blood cholesterol levels of vegetarians compared to non-vegetarians:
14 percent lower
Risk of death from heart disease for vegetarians compared to non-vegetarians:
Half
Blood cholesterol levels of vegans (vegetarians who eat no meat,
eggs, or dairy products) compared to non-vegetarians: 35 percent
lower
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IS THAT SO?
"[It's a] myth [that] the risk of death from heart disease
can be greatly reduced if a person avoids eating a meat-centered
diet." -National Cattlemen's Beef Association
"Vegetarians have the best diet; they have the lowest
rates of coronary heart disease of any group in the country."
-William Castelli, M.D., Director, Framingham Health Study,
the longest running study of diet and heart disease in world
medical history
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WHAT WE KNOW
Intake of cholesterol for non-vegetarians: 300-500 milligrams/day
Intake of cholesterol for lacto-ovo vegetarians: 150-300 milligrams/day
Intake of cholesterol for vegans: Zero
*******
Average cholesterol level in the United States: 210
Average cholesterol level of U.S. vegetarians: 161
Average cholesterol level of U.S. vegans: 133
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IS THAT SO?
"The fallacy . . . is that animal foods are the critical
elements in the diet that are causing coronary heart disease."
-National Cattlemen's Association
"In regions where . . . meat is scarce, cardiovascular
disease is unknown." -Time magazine
"[Advocates of plant-based diets] lack a firm scientific
basis. . . . No study . . . has demonstrated that changing
diet prevents coronary artery disease." -Dairy Bureau
of Canada
"A large and convincing body of evidence from studies
in humans . . . shows that diets low in saturated fatty acids
and cholesterol are associated with low risks and rates of
atherosclerotic cardiovascular disease." -U.S. National
Research Council, in "Diet and Health, Implications for
Reducing Chronic Disease Risk"
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PREVENTING
CANCER
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IS THAT SO?
"The basic reason why heart disease and cancer have become
the number one and number two causes of death in the U.S.
and other affluent countries is that people are living longer.
What has allowed us to live long enough to run these risks?
Meat, among other things." -National Cattlemen's Association
"Now some people scoff at vegetarians, but they have
only 40 percent of our cancer rate. They outlive us. On average
they outlive other men by about six years now." -William
Castelli, M.D., Director, Framingham Heart Study; National
Heart, Lung and Blood Institute
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WHAT WE KNOW
Death rate from breast cancer in the United States: 22.4 (per 100,000)
Death rate from breast cancer in Japan: 6.3 (per 100,000)
Death rate from breast cancer in China: 4.6 (per 100,000)
Primary reasons for difference: People in China and Japan eat more
fruits and vegetables and less animal products, weigh less, drink
less alcohol, and get more exercise than people in the United States
*******
Breast cancer rate for women in Italy who eat a lot of animal products
compared to women in Italy who don't: 3 times greater
Breast cancer rate for women in Uruguay who eat meat often compared
to women in Uruguay who rarely or never eat meat: 4.2 times greater
Breast cancer rate for affluent Japanese women who eat meat daily
compared to poorer Japanese women who rarely or never eat meat:
8.5 times greater
*******
Impact on breast cancer risk for adult women who are 45 pounds overweight:
Double
*******
American women who are aware that there are any dietary steps they
can take to lower their chances of developing breast cancer: 23
percent
American women with less than high school educations who are aware
that there are any dietary steps they can take to lower their risk
of developing breast cancer: 3 percent
American women who believe that mammograms prevent breast cancer:
37 percent
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IS THAT SO?
"[It's a] myth [that] beef contributes to cancer."
-National Cattlemen's Beef Association)
"If you step back and look at the data [on beef and
cancer], the optimum amount of red meat you eat should be
zero." -Walter Willett, M.D., Chairman of the Nutrition
Department, Harvard School of Public Health, and director
of a study of 88,000 American nurses that analyzed the link
between diet and colon cancer
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WHAT WE KNOW
Number of lives lost to colon cancer each year in the United States:
55,000
Risk of colon cancer for women who eat red meat daily compared to
those who eat it less than once a month: 250 percent greater
Risk of colon cancer for people who eat red meat once a week compared
to those who abstain: 38 percent greater
Risk of colon cancer for people who eat poultry or fish once a week
compared to those who abstain: 55 percent greater
Risk of colon cancer for people who eat poultry or fish four times
a week compared to those who abstain: 200 percent greater
Risk of colon cancer for people who eat beans, peas, or lentils
at least twice a week compared to people who avoid these foods:
50 percent lower
Impact on risk for colon cancer when diets are rich in the B-vitamin
folic acid: 75 percent lower
Primary food sources of folic acid: Dark green leafy vegetables,
beans, and peas
*******
Ratio of colon cancer rates for white South Africans compared to
black South Africans: 17 to 1
Explanation for this vast discrepancy (according to the American
Journal of Gastroenterology): South African blacks are protected
from colon cancer by the absence of animal fat and animal protein,
and by the resulting differences in bacterial fermentation
Americans who are aware that eating less meat reduces colon cancer
risk: 2 percent
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IS THAT SO?
"The associations between cancer and meat-eating are
overblown. Genetics are more important than diet." -The
Beef-Eaters Guide to Modern Meat
"Five to ten percent of all cancers are caused by inherited
genetic mutations. By contrast, 70 to 80 percent have been
linked to [diet and other] behavioral factors." -Karen
Emmons, M.D., Dana-Farber Cancer Institute, Boston
"If a person accepts the theory that a low-fat diet
will help prevent cancer, beef should probably be in that
person's diet, because modern beef is lower in fat and calories."
-National Cattlemen's Association
"The beef industry has contributed to more deaths than
all the wars of this century, all natural disasters, and all
automobile accidents combined. If beef is your idea of "real
food for real people," you'd better live real close to
a real good hospital." - Neal Barnard, M.D., President,
Physicians Committee for Responsible Medicine
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FAT
AND HEALTH
WHAT WE KNOW
Americans killed annually by diseases due to excess weight: 280,000
Increased risk of heart disease for obese people: Double to triple
Increased risk of diabetes for very obese people: 40 times greater
Increased risk of gallstones for obese people: Double to triple
Increased risk of colon cancer for obese people: Triple to quadruple
*******
Obesity rate among the general U.S. population: 18 percent
Obesity rate among vegetarians: 6 percent
Obesity rate among vegans: 2 percent
Average weight of vegan adults compared to non-vegetarian adults:
10-20 pounds lighter
*******
U.S. children who are overweight or obese: 25 percent
U.S. vegetarian children who are overweight or obese: 8 percent
U.S. children who eat the recommended levels of fruits, vegetables,
and grains: 1 percent
U.S. vegan children who eat the recommended levels of fruits, vegetables,
and grains: 50 percent
*******
Fat in a single foil-packaged restaurant serving of butter: 6 grams
Fat in a Burger King Whopper: 40 grams
Fat in a Double Whopper with cheese: 67 grams
Fat in the average veggie burger found in U.S. supermarkets and
natural food stores: 3 grams
WHAT WE KNOW
World champion vegetarian athletes (to name just a few):
Ridgely Abele, winner of 8 national championships in karate
Surya Bonaly, Olympic figure skating champion
Peter Burwash, Davis Cup winner and professional tennis star
Andreas Cahling, Swedish champion body builder, Olympic gold medallist
in the ski jump
Chris Campbell, Olympic wrestling champion
Keith Holmes, world-champion middle-weight boxer
Desmond Howard, professional football star, Heisman trophy winner
Peter Hussing, European super heavy-weight boxing champion
Billie Jean King, champion tennis player
Sixto Linares, world record holder, 24-hour triathlon
Cheryl Marek and Estelle Gray, world record holders, cross-country
tandem cycling
Ingra Manecki, world champion discus thrower
Bill Manetti, power-lifting champion
Dan Millman, world champion gymnast
Edwin Moses, Olympic gold medallist and world record holder, 400-meter
hurdles
Martina Navratilova, champion tennis player
Paavo Nurmi, long-distance runner, winner of 9 Olympic medals and
20 world records
Robert Parish, professional basketball star
Bill Pearl, four-time Mr. Universe
Bill Pickering, world record holding swimmer
Stan Price, world weight-lifting record holder, bench press
Murray Rose, swimmer, winner of many Olympic gold medals and world
records
Dave Scott, six-time winner of the Ironman triathlon
Bill Walton, professional basketball star
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IS THAT SO?
"I speak of faith in McDonald's as if it were a religion.
And without meaning any offense to the Holy Trinity, the Koran,
or the Torah, that's exactly the way I think of it. I've often
said that I believe in God, family, and McDonald's-and in
the office, that order is reversed." -Ray Kroc, McDonald's
founder
"When you see the Golden Arches, you're probably on
the road to the pearly gates." -William Castelli, M.D.,
Director, Framingham Health Study; National Heart, Lung, and
Blood Institute
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WHAT WE KNOW
Annual medical costs in the United States directly attributable
to smoking: $65 billion
Annual medical costs in the United States directly attributable
to meat consumption: $60-$120 billion
A
HEALTHY PLANT-BASED DIET
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IS THAT SO?
"If it weren't for our meat-eating ancestors, the vegetarians
wouldn't even be around today to complain about dietary choices
with which they disagree. . . . The move away from a purely
vegetarian diet triggered the growth of the human intellect."
-National Cattlemen's Beef Association
"Nothing will benefit human health and increase the
chances for survival of life on earth as much as the evolution
to a vegetarian diet." -Albert Einstein
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WHAT WE KNOW
Percentage of nutrients lost when whole wheat flour is refined into
white flour:
Protein 25 percent
Fiber 95 percent
Calcium, Ca 56 percent
Iron, Fe 84 percent
Phosphorus, P 69 percent
Potassium, K 74 percent
Zinc, Zn 76 percent
Copper, Cu 62 percent
Manganese, Mn 82 percent
Selenium, Se 52 percent
Thiamin (Vitamin B-1) 73 percent
Riboflavin (Vitamin B-2) 81 percent
Niacin (Vitamin B-3) 80 percent
Pantothenic acid (Vitamin B-5) 56 percent
Vitamin B-6 87 percent
Folate 59 percent
Vitamin E 95 percent
Of the 25 nutrients that are removed when whole wheat flour is milled
into white flour, number of nutrients that are chemically replaced
(enriched): 5
*******
Percentage of total dietary energy in most traditional diets, worldwide,
historically accounted for by whole grains: 75-80 percent
Percentage of total dietary energy in Standard American Diet accounted
for by whole grains: 1 percent
WHAT WE KNOW
Amount of minerals in organic food compared to conventional food:
Calcium: 63 percent higher
Chromium: 78 percent higher
Iodine: 73 percent higher
Iron: 59 percent higher
Magnesium: 138 percent higher
Potassium: 125 percent higher
Selenium: 390 percent higher
Zinc: 60 percent higher
DAIRY
PRODUCTS: GOT B.S.?
WHAT WE KNOW
Lactose intolerance among adults of Asian descent: 90-100 percent
Among Native Americans: 95 percent
Among people of African descent: 65-70 percent
Among people of Italian descent: 65-70 percent
Among people of Hispanic descent: 50-60 percent
Among people of Caucasian descent: 10 percent
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IS THAT SO?
"A low calcium intake in the children of vegans is a
cause for major concern." -Dairy Bureau of Canada
"Beyond weaning age, children and adults of various
countries and food cultures subsist on diets differing markedly
in their calcium content. These differences in calcium intake
. . . have not been demonstrated to have any consequences
for nutritional health." -Health Canada's Nutrition Recommendations
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WHAT WE KNOW
Countries with the highest consumption of dairy products: Finland,
Sweden, United States, England
Countries with the highest rates of osteoporosis: Finland, Sweden,
United States, England
*******
Daily calcium intake for African Americans: More than 1,000 mg
Daily calcium intake for black South Africans: 196 mg
Hip fracture rate for African Americans compared to black South
Africans: 9 times greater
*******
Calcium intake in rural China: One-half that of people in the United
States
Bone fracture rate in rural China: One-fifth that of people in the
United States
*******
Foods that when eaten produce the most calcium loss through urinary
excretion: Animal protein and coffee
Amount of calcium lost in the urine of a woman after eating a hamburger:
28 milligrams
Amount of calcium lost in the urine of a woman after drinking a
cup of coffee: 2 milligrams
WHAT WE KNOW
Calcium absorption rates (according to the American Journal of Clinical
Nutrition):
Brussels sprouts 63.8 percent
Mustard greens 57.8 percent
Broccoli 52.6 percent
Turnip greens 51.6 percent
Kale 50 percent
Cow's milk 32 percent
WHAT WE KNOW
Antibiotics allowed in United States milk: 80
Antibiotics found in soy milk: None
*******
Children with chronic constipation so intractable that it can't be
treated successfully by laxatives, but who are cured by switching
from cow's milk to soy milk: 44 percent
*******
Average American's estimate when asked what percentage of adults worldwide
do not drink milk: 1 percent
Actual number of adults worldwide who do not drink milk: 65 percent
FOOD-BORN
ILLNESS
WHAT WE KNOW
Primary source of E. coli 0157:H7 infections: Hamburgers and other
forms of ground beef
Potential consequence of ingestion of deadly E. coli 0157:H7 bacteria
in humans: Devastating illness with multiple organ failure and high
death rate
Long-term afflictions suffered by many survivors of E. coli 0157:H7
poisoning: Epilepsy, blindness, lung damage, kidney failure
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IS THAT SO?
"The prevalence [of E. coli 0157:H7] is very low."
-National Cattlemen's Beef Association
"A report by the United States Department of Agriculture
estimates that 89 percent of U.S. beef ground into patties
contains traces of the deadly E. coli strain." -Reuters
News Service
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WHAT WE KNOW
Leading cause of food-borne illness in the United States: Campylobacter
People in the United States who become ill with Campylobacter poisoning
every day: More than 5,000
Annual Campylobacter-related fatalities in the United States: More
than 750
Primary source of Campylobacter bacteria: Contaminated chicken flesh
American chickens sufficiently contaminated with Campylobacter to
cause illness: 70 percent
American turkeys sufficiently contaminated with Campylobacter to
cause illness: 90 percent
*******
Number of hens in three flocks screened for Campylobacter by University
of Wisconsin researchers: 2,300
Number of hens that were not infected with Campylobacter: 8
WHAT WE KNOW
Americans sickened from eating Salmonella-tainted eggs every year:
More than 650,000
Americans killed from eating Salmonella-tainted eggs every year:
600
Increase in Salmonella poisoning from raw or undercooked eggs between
1976 and 1986: 600 percent
Year the FDA designated the egg as a hazardous food under its model
food codes: 1990
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IS THAT SO?
"We don't want Congress to get carried away just because
somebody somewhere happens to get sick. The problems with
eggs and Salmonella have been overblown." -Franklin Sharris,
spokesperson for a leading U.S. egg company
"Year after year the egg industry goes to [Congress]
to try to turn back public health improvements. Eggs remain
at the top of the list of foods that are causing food-borne
outbreaks." -Center for Science in the Public Interest
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WHAT WE KNOW
Annual Salmonella cases in Sweden: 800
Annual Salmonella cases in the United States: More than 1 million
*******
Chickens infected with Campylobacter in Norway: 10 percent
Chickens infected with Campylobacter in the United States: 70 percent
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IS THAT SO?
"Cattle producers continue to be actively involved in
assuring that beef products are safe and wholesome for consumers."
-National Cattlemen's Beef Association
"Nearly every food consumers buy in supermarkets and
order in restaurants can be eaten with certainty for its safety-except
for meat and poultry products." -Steve Bjerklie, Executive
Editor, Meat Processing magazine
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IS THAT SO?
"HACCP (the new meat inspection system) is tight, it
puts us totally on top of things. It's the complete answer
to food-borne illness. With it in place, the American consumer
can once again rest assured that everything possible is being
done, and that we have the safest meat supply in the world,
bar none." -Sam Abramson, CEO, Springfield Meats
"(The meat industry says) HACCP is the best thing since
apple pie and Chevrolet . . . but the inspectors are reporting
back that HACCP is a joke. . . . The agency is giving away
the shop. . . . They have handcuffed the inspectors. . . .
Under HACCP today, inspectors are no longer inspecting. Industry
is inspecting itself; inspectors are basically doing paperwork.
. . . As an analogy, imagine that as a driver you must write
yourself a ticket every time you exceed the speed limit because
you're breaking the law. Some plants cheat; others won't cheat
until they're forced to in a competitive environment. . .
. The labels are misleading the public. The label should declare
that the product has been contaminated with fecal material.
. . . When I started as a (meat) inspector, I looked at 13
animals a minute. Today, nationwide, line speeds are up to
140 to 160 carcasses per minute. It's not humanly possible
for meat inspectors to do what they're required to do, which
is to protect the consumer." -Delmer Jones, President
of the U.S. Meat Inspection Union
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OLD
MCDONALD HAD A FACTORY
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IS THAT SO?
"Animal welfare is the cornerstone of good animal husbandry.
. . . Confinement rearing has its precedents. Schools are
examples of 'confinement rearing' of children which, if handled
properly, are effective." -National Live Stock and Meat
Board
"U.S. society is extremely naïve about the nature
of [animal] agricultural production. . . . In fact, if the
public knew more about the way in which agricultural animal
production infringes on animal welfare, the outcry would be
louder. . . . If the public knew, for instance, that some
swine [pigs] raised in total confinement literally never see
the light of day, it would be more, not less, hostile to current
agriculture." -Bernard Rollin, Colorado State University
expert on animal farming, author of more than 150 papers and
10 books on ethics and animal science
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IS THAT SO?
"Don't worry about farm animals. Today's farmers treat
their livestock with the same caring concern as ordinary people
treat their pets." - Robert "Butch" Johnson,
poultry producer
"Agribusiness companies tell us that animals in factory
farms are 'as well cared for as their own pet dog or cat.'
Nothing could be further from the truth. The life of an animal
in a factory farm is characterized by acute deprivation, stress,
and disease. Hundreds of millions of animals are forced to
live in cages or crates just barely larger than their own
bodies. While one species may be caged alone without any social
contact, another species may be crowded so tightly together
that they fall prey to stress-induced cannibalism. Cannibalism
is particularly prevalent in the cramped confinement of hogs
and laying hens. Unable to groom, stretch their legs, or even
turn around, the victims of factory farms exist in a relentless
state of distress." -Humane Farming Association
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WHAT WE KNOW
Length of time that baby calves will suckle from their mothers in
a natural situation: 8 months
Age at which U.S. dairy calves are routinely taken from their mothers
and transported to veal stalls: Less than 24 hours
U.S. dairy calves taken from their mothers within 24 hours of birth:
90 percent
*******
Year Diet for a New America was published, with its exposé
of veal calf treatment: 1987
Years the Humane Farming Association and the Humane Society of the
United States launched anti-veal campaigns, respectively: 1986 and
1987
Veal calves raised in the United States in 1987: 3.2 million
Veal calves raised in the United States in 1999: 1.2 million
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IS THAT SO?
"Animal behavior is as varied as human behavior. In some
cases, animals are restrained to avoid injuring themselves,
other animals, or the farmer. All forms of restraint are designed
for the welfare of the animal as well as efficiency of production."
-Animal Industry Foundation
"One of the best things modern animal agriculture has
going for it is that most people . . . haven't a clue how
animals are raised and processed. . . . If most urban meat-eaters
were to visit an industrial broiler house, to see how the
birds are raised, and could see the birds being 'harvested'
and then being 'processed' in a poultry processing plant,
some, perhaps many of them, would swear off eating chicken
and perhaps all meat. For modern animal agriculture, the less
the consumer knows about what's happening before the meat
hits the plate, the better." -Peter R. Cheeke, Professor
of Animal Science, Oregon State University; Editorial Board
Member, Journal of Animal Science
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WHAT WE KNOW
Mass of breast tissue of eight-week old chicken today compared with
25 years ago: 7 times greater
Broilers chickens that are so obese by the age of 6 weeks that they
can no longer walk: 90 percent
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IS THAT SO?
"The farmers who raise hogs (they call themselves pork
producers) have always recognized their moral obligation to
provide humane care for their animals. . . . Every producer
enjoys having healthy and contented pigs." -National
Pork Producers Council
"PETA recently obtained undercover videotape of a North
Carolina hog factory. The videotape depicts sows being beaten
into and out of their crates with metal rods, disabled sows
being kicked, stomped on, and dragged, sows killed by blows
to the head with wrenches and cinder blocks, sows having their
throats cut while still fully conscious, and sows being skinned
alive and having their legs removed while still alive and
moaning. . . . Because 'product uniformity' takes precedence
over all else, thousands of pigs that don't make weight are
killed. These animals are picked up by the hind legs and bashed
head first into the concrete floor. Some companies call the
process 'thumping.' Smithfield Farms (the nation's largest
hog producer) calls it 'PACing'-the company's acronym for
'Pound Against Concrete.' . . . The dead pigs are delivered
to rendering plants, where they are ground up and fed back
to live pigs, cattle, and other animals." (Humane Farming
Association)
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WHAT WE KNOW
U.S. pigs raised for meat: 90 million
U.S. pigs raised in total confinement factories where they never
see the light of day until being trucked to slaughter: 65 million
British pigs raised in total confinement factories: None
Reason: The practice is banned by the Pig Husbandry Law of 1991
U.S. pigs who have pneumonia at time of slaughter: 70 percent
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IS THAT SO?
"The average U.S. farm animal, from the standpoint of
nutrition, eats better than the average U.S. citizen. . .
. The farmer who owns the livestock or poultry has an economic
incentive to provide animals with exactly the indicated amount
of necessary nutrients for animal health. The result is a
healthier animal." -Animal Industry Foundation
"Cattle feed now contains things like chicken manure
and dead cats." -U.S. News and World Report, 1997
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WHAT WE KNOW
U.S. poultry production controlled by the eight largest chicken
processors in 1978: 25.3 percent
In 1998: 61.5 percent
*******
Net worth of chicken producer Donald Tyson: $1.2 billion
Average hourly wage of Tyson poultry processing plant worker: $5.27
Only entities producing more chicken than Tyson Foods: The countries
of China and Brazil
*******
U.S. turkey market controlled by the six largest processors: 50
percent
U.S. beef market controlled by the four largest beef-packers: 81
percent
U.S. hog slaughter controlled by four corporations: 50 percent
WHAT WE KNOW
Number of cows and calves slaughtered every 24 hours in the United
States: 90,000
Number of chickens slaughtered every minute in the United States:
14,000
Food animals (not counting fish and other aquatic creatures) slaughtered
per year in the United States: 10 billion
WATER
WHAT WE KNOW
Water required to produce 1 pound of U.S. beef, according to the
National Cattlemen's Beef Association: 441 gallons
Water required to produce 1 pound of U.S. beef, according to Dr.
Georg Borgstrom, Chairman of the Food Science and Human Nutrition
Department of the College of Agriculture and Natural Resources at
Michigan State University: 2,500 gallons
Water required to produce 1 pound of California beef, according
to the Water Education Foundation: 2,464 gallons
Water required to produce 1 pound of California foods, according
to Soil and Water specialists, University of California Agricultural
Extension, working with livestock farm advisors:
1 pound of lettuce: 23 gallons
1 pound of tomatoes: 23 gallons
1 pound of potatoes: 24 gallons
1 pound of wheat: 25 gallons
1 pound of carrots: 33 gallons
1 pound of apples: 49 gallons
1 pound of chicken: 815 gallons
1 pound of pork: 1,630 gallons
1 pound of beef: 5,214 gallons
WHAT WE KNOW
Gallons of oil spilled by the Exxon Valdez: 12 million
Gallons of animal waste spilled into the New River in North Carolina
on June 21, 1995, when a "lagoon" holding 8 acres of hog
excrement burst: 25 million
Fish killed as an immediate result: 10-14 million
Fish whose breeding area was decimated by this disaster: Half of
all mid-east coast fish species
Acres of coastal wetlands closed to shell fishing as a result: 364,000
*******
Amount of waste produced by North Carolina's 7 million factory-raised
hogs (stored in reeking, open cesspools) compared to the amount
produced by the state's 6.5 million people: 4 to 1
Relative concentration of pathogens in hog waste compared to human
sewage: 10 to 100 times greater
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IS THAT SO?
"Pork producers are dedicated to conserving the environment.
" -National Pork Producers' Council
"The contamination of the nations' waterways from [pork]
manure run-off is extremely serious. Twenty tons of [pork
and other] livestock manure are produced for every household
in the country. We have strict laws governing the disposal
of human waste, but the regulations are lax, or often nonexistent,
for animal waste." -Union of Concerned Scientists
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WHAT WE KNOW
Number of poultry operations (according to the General Accounting
Office) that are of sufficient size to be required to obtain a discharge
permit under the Clean Water Act: About 2,000
Number (according to the General Accounting Office) that have actually
done so: 39
Number, of the 22 largest animal factories in Missouri that are
required to have valid operating discharge permits, that actually
have them: 2
CATTLE
RANCHING
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IS THAT SO?
"Cattle enrich our lives and enhance the planet. . .
. [Cattle are] mother's nature's recycling machine. . . .
Cows are . . . environmental protection machines." -National
Cattlemen's Beef Association
"Although cattle grazing in the West has polluted more
water, eroded more topsoil, killed more fish, displaced more
wildlife, and destroyed more vegetation than any other land
use, the American public pays ranchers to do it." -Ted
Williams, environmental author
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WHAT WE KNOW
Amount paid by New Mexico Governor Bruce King in 1994 to graze his
cattle on 17,372 acres of trust land: 65 cents/acre
Amount paid by New Mexico's 1994 candidate for land commissioner
Stirling Spencer to graze his cattle on 20,000 acres of trust land:
59 cents/acre
New Mexico trust land that is open to livestock grazing: 99 percent
Amount New Mexico's livestock ranchers do not pay in property tax,
sales tax, or other taxes due to special deductions and exemptions
given to the cattle industry: Billions of dollars annually
Number of states with higher taxes on the poor than New Mexico:
3
Number of states with a greater percentage of women living in poverty:
0
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IS THAT SO?
"Open space exists largely because of . . . America's
cattle farmers and ranchers. . . . Cattlemen are the foundation
for this country's open space and its abundant wildlife."
-National Cattlemen's Beef Association
"The impact of countless hooves and mouths over the
years has done more to alter the type of vegetation and land
forms of the West than all the water projects, strip mines,
power plants, freeways, and subdivision development combined."
-Philip Fradkin, in Audubon
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IS THAT SO?
"Ranchers are the ultimate environmentalists." -National
Cattlemen's Beef Association spokeswoman Julie Jo Quick, explaining
why cattle should be encouraged throughout the American Southwest
"Most of the public lands in the West, and especially
the Southwest, are what you might call 'cow burnt.' Almost
anywhere and everywhere you go in the American West you find
hordes of cows. . . . They are a pest and a plague. They pollute
our springs and streams and rivers. They infest our canyons,
valleys, meadows and forests. They graze off the native bluestems
and grama and bunch grasses, leaving behind jungles of prickly
pear. They trample down the native forbs and shrubs and cacti.
They spread the exotic cheatgrass, the Russian thistle, and
the crested wheat grass. Even when the cattle are not physically
present, you see the dung and the flies and the mud and the
dust and the general destruction. If you don't see it, you'll
smell it. The whole American West stinks of cattle."
-Edward Abbey, conservationist and author, in a speech before
cattlemen at the University of Montana in 1985
|
THE
GREENHOUSE EFFECT
WHAT WE KNOW
Economic losses from weather-related disasters, worldwide, 1980:
$2.8 billion
Average annual economic losses from weather-related disasters, worldwide,
1980-1984: $6.5 billion
Economic losses from weather-related disasters, worldwide, 1985:
$7.2 billion
Average annual economic losses from weather-related disasters, worldwide,
1985-1989: $9.2 billion
Economic losses from weather-related disasters, worldwide, 1990:
$18.0 billion
Average annual economic losses from weather-related disasters, worldwide,
1990-1994: $27.6 billion
Economic losses from weather-related disasters, worldwide, 1995:
$40.3 billion
Average annual economic losses from weather-related disasters, worldwide,
1995-1999: $58.5 billion
Economic losses from weather-related disasters, worldwide, 1999:
$67.1 billion
(All figures in 1998 dollars)
|
IS THAT SO?
"The evidence of global warming has been inconclusive
at best . . . whether [there exists] a warming trend is unclear."
-National Cattlemen's Beef Association
"Global warming has emerged as the most serious environmental
threat of the 21st century. . . . Only by taking action now
can we insure that future generations will not be put at risk."
-Letter to the president from 49 Nobel Prize-winning scientists
|
WHAT WE KNOW
Calories of fossil fuel expended to produce 1 calorie of protein
from soybeans: 2
Calories of fossil fuel expended to produce 1 calorie of protein
from corn or wheat: 3
Calories of fossil fuel expended to produce 1 calorie of protein
from beef: 78
Amount of greenhouse-warming carbon gas released by driving a typical
American car, in one day: 3 kilograms
Amount released by clearing and burning enough Costa Rican rainforest
to produce beef for one hamburger: 75 kilograms
|
IS THAT SO?
"The overall energy efficiency of beef often is comparable,
or even superior, to the energy efficiency of plant-source
foods." -National Cattlemen's Beef Association
"American feed (for livestock) takes so much energy
to grow that it might as well be a petroleum byproduct."
-Worldwatch Institute
|
|
IS THAT SO?
"[It's a] myth that U.S. cattle produce large amounts
of methane, a 'greenhouse' gas, thereby contributing significantly
to possible global warming problems." -National Cattlemen's
Beef Association
"Livestock account for 15 percent to 20 percent of (overall)
global methane emissions." -Worldwatch Institute
|
SPECIES
EXTINCTION
WHAT WE KNOW
Number of species of birds in one square mile of Amazon rainforest:
More than exist in all of North America
Life forms destroyed in the production of each fast-food hamburger
made from rainforest beef: Members of 20 to 30 different plant species,
100 different insect species, and dozens of bird, mammal, and reptile
species
Length of time before the Indonesian forests, all 280 million acres
of them, would be completely gone if they were cleared to produce
enough beef for Indonesians to eat as much beef, per person, as
the people of the United States do: 3.5 years
Length of time before the Costa Rican rainforest would be completely
gone if it were cleared to produce enough beef for the people of
Costa Rica to eat as much beef, per person, as the people of the
United States eat: 1 year
What a hamburger produced by clearing forest in India would cost
if the real costs were included in the price rather than subsidized:
$200
WHAT WE KNOW
World's mammalian species currently threatened with extinction:
25%
Leading cause of species in the tropical rainforests being threatened
or eliminated: Livestock grazing
Leading cause of species in the United States being threatened or
eliminated (according to the U.S. Congress General Accounting Office):
Livestock grazing
GENETIC
ENGINEERING
|
IS THAT SO?
"Biotechnology is one of tomorrow's tools in our hands
today. Slowing its acceptance is a luxury our hungry world
cannot afford." -Monsanto advertisement
"Genetically engineered crops were created not because
they're productive but because they're patentable. Their economic
value is oriented not toward helping subsistence farmers to
feed themselves but toward feeding more livestock for the
already overfed rich." -Amory and Hunter Lovins, Founders
of Rocky Mountain Institute, a resource policy center
|
WHAT WE KNOW
Total global area planted in genetically engineered crops, 1995:
Negligible
Total global area planted in genetically engineered crops, 1996:
4 million acres
Total global area planted in genetically engineered crops, 1997:
27 million acres
Total global area planted in genetically engineered crops, 1998:
69 million acres
Total global area planted in genetically engineered crops, 1999:
99 million acres
|
IS THAT SO?
"The biggest mistake that anyone can make is moving slowly,
because the game is going to be over before you start."
-Hendrik Verfaillie, Monsanto's Senior Vice President and
Chief Financial Officer
"I have a feeling that science has transgressed a barrier
that should have remained inviolate. . . . You cannot recall
a new form of life. . . . It will survive you and your children
and your children's children. An irreversible attack on the
biosphere is something so unheard of, so unthinkable in previous
generations, that I only wish that mine had not been guilty
of it." -Erwin Chargaff, Professor Emeritus of Biochemistry,
Columbia University, and discoverer of "Chargaff's Rules,"
the scientific foundation for the discovery of the DNA double
helix
|
|
IS THAT SO?
"Monsanto should not have to vouchsafe the safety of
biotech food. Our interest is in selling as much of it as
possible. Assuring its safety is the FDA's job." -Phil
Angell, Monsanto's Director of Corporate Communications, New
York Times, 1999
"Ultimately, it is the food producer who is responsible
for assuring safety." -FDA Federal Register, Statement
of Policy: Foods Derived from New Plant Varieties
|
REVERSING
THE SPREAD OF HUNGER
WHAT WE KNOW
Number of underfed and malnourished people in the world: 1.2 billion
Number of overfed and malnourished people in the world: 1.2 billion
*******
Experiences shared by both the hungry and the overweight: High levels
of sickness and disability, shortened life expectancies, lower levels
of productivity
*******
Children in Bangladesh who are so underfed and underweight that
their health is diminished: 56 percent
Adults in United States who are so overfed and overweight that their
health is diminished: 55 percent
WHAT WE KNOW
Cattle alive today on Earth: More than 1 billion
Weight of world's cattle compared to weight of world's people: Nearly
double
Area of Earth's total land mass used as pasture for cattle and other
livestock: One-half
Grassland needed to support one cow under optimal conditions: 2.5
acres
Grassland needed to support cow under far more common marginal conditions:
50 acres
WHAT WE KNOW
U.S. corn eaten by people: 2 percent
U.S. corn eaten by livestock: 77 percent
U.S. farmland producing vegetables: 4 million acres
U.S. farmland producing hay for livestock: 56 million acres
*******
U.S. grain and cereals fed to livestock: 70 percent
Human beings who could be fed by the grain and soybeans eaten by
U.S. livestock: 1,400,000,000
World's population living in the United States: 4 percent
World's beef eaten in the United States: 23 percent
|
IS THAT SO?
"[It's a] myth [that] beef cattle production uses grain
that could be used to feed the world's hungry." -National
Cattlemen's Association
"In a world where an estimated one in every six people
goes hungry every day, the politics of meat consumption are
increasingly heated, since meat production is an inefficient
use of grain-the grain is used more efficiently when consumed
directly by humans. Continued growth in meat output is dependent
on feeding grains to animals, creating competition for grain
between affluent meat eaters and the world's poor." -Worldwatch
Institute
|
WHAT WE KNOW
Amount of fish caught per person, worldwide, sold for human consumption
in 1996: 16 kilograms
Amount of marine life that was hauled up with the fish and discarded,
per person, in 1996: 200 kilograms
Amount of world's fish catch fed to livestock: Half
WHAT WE KNOW
Number of people whose food energy needs can be met by the food
produced on 2.5 acres of land:
If the land is producing cabbage: 23 people
If the land is producing potatoes: 22 people
If the land is producing rice: 19 people
If the land is producing corn: 17 people
If the land is producing wheat: 15 people
If the land is producing chicken 2 people
If the land is producing milk: 2 people
If the land is producing eggs: 1 person
If the land is producing beef: 1 person
*******
Grain needed to adequately feed every one of the people on the entire
planet who die of hunger and hunger-caused disease annually: 12
million tons
Amount Americans would have to reduce their beef consumption to
save 12 millions tons of grain: 10 percent
ENDNOTES
Myths and Facts about Beef Production, National
Cattlemen's Beef Association, displayed on the Web site of the National
Cattlemen's Beef Association in 2000.
"Position of American Dietetic Association on Vegetarian Diets,"
Journal of the American Dietetic Association 1997;97:1317-21.
Law MR, Wald NJ, Wu T, et al. Systematic underestimation of association
between serum cholesterol concentration and ischaemic heart disease
. . . British Medical Journal 1994;308:363-66.
Resnicow K, Barone J, Engle A, et al. Diet and serum lipids in vegan
vegetarians: A model for risk reduction. Journal of the American
Dietetic Association 1991;91:447-53. See also West RO, et al, "Diet
and serum cholesterol levels: a comparison between vegetarians and
nonvegetarians . . . " American Journal of Clinical Nutrition,
1968;21:853-62; Sacks, FM, Ornish, D., et al, "Plasma lipoprotein
levels in vegetarians: the effect of ingestion of fats from dairy
products," Journal of the American Medical Association 1985;254:1337-41;
Messina, Mark, and Messina, Virginia, The Dietician's Guide to Vegetarian
Diets: Issues and Applications, Aspen Publishers, Gaithersburg,
MD 1996.
Phillips, R., et al, "Coronary Heart Disease Mortality among
Seventh-Day Adventists with Differing Dietary Habits," American
Journal of Clinical Nutrition 1978;31:S191-98; Burr, M et al, "Vegetarianism,
Dietary Fiber, and Mortality," American Journal of Clinical
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British Vegetarians," American Journal of Clinical Nutrition
1988;48:830-32; Thorogood, M et al, "Risk of Death from Canceer
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Pattern and Life Expectancy of Seventh-Day Adventists in the Netherlands,"
International Journal of Epidemiology 1983;12:455-59; Chang-Claude,
J et al, "Mortality Pattern of Gereman Vegetarians after 11
Years of Followup," Epidemiology 1992;3:395-401.
Resnicow K, Barone J, Engle A, et al. Diet and serum lipids in vegan
vegetarians: A model for risk reduction. Journal of the American
Dietetic Association 1991;91:447-53. See also Messina, MJ, Messina
V. The Dietician's Guide to Vegetarian Diets. Gaithersburg, MD:
Aspen Publishers; 1996.
Myths and Facts About Beef Production: Diet and Health, National
Cattlemen's Beef Association, displayed on the web site of the National
Cattlemen's Beef Association in 2000.
Barnard, Neal, The Power of Your Plate, Book Publishing Company,
Summertown TN, 1990, 25-26.
Messina, Mark, and Messina, Virginia, The Dietician's Guide To Vegetarian
Diets: Issues and Applications, Aspen Publishers, Gaithersburg,
Maryland, 1996, 18.
Messina, Mark, and Messina, Virginia, The Dietician's Guide To Vegetarian
Diets: Issues and Applications, Aspen Publishers, Gaithersburg,
Maryland, 1996, 18.
Messina, Mark, and Messina, Virginia, The Dietician's Guide To Vegetarian
Diets: Issues and Applications, Aspen Publishers, Gaithersburg,
Maryland, 1996, 18.
McDougall, John, The McDougall Program for a Healthy Heart, Dutton,
New York NY, 1996, 134.
McDougall, John, The McDougall Program for a Healthy Heart, Dutton,
New York NY, 1996, 66-7; See also Fisher, M, et al, "The effect
of vegetarian diets on plasma lipid and platelet levels," Archives
of Internal Medicine 1986;146:1193-97; Sacks, FM, et al, "Plasma
lipoprotein levels in vegetarians . . . " Journal of the American
Medical Association 1985;254(10):1337-41.
McDougall, John, The McDougall Program for a Healthy Heart, Dutton,
New York NY, 1996, 66-7; See also Fisher, M, et al, "The effect
of vegetarian diets on plasma lipid and platelet levels," Archives
of Internal Medicine 1986;146:1193-97; Sacks, FM, et al, "Plasma
lipoprotein levels in vegetarians . . . " Journal of the American
Medical Association 1985;254(10):1337-41
National Cattlemen's Association "Fact Sheet" Retort to
the PBS Documentary, Diet for a New America, 1991.
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National Cattlemen's Association "Fact Sheet" Retort to
the PBS Documentary, Diet For A New America, 1991
Barnard, Neal, The Power of Your Plate, Book Publishing Company,
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cancer among American women, 1991-1995," Preventive Medicine
1997;26:109-13
Barnard, ND, et al, "Beliefs about dietary factors in breast
cancer among American women, 1991-1995," Preventive Medicine
1997;26:109-13
12 Myths About Beef: A dozen of the most popular misconceptions
about America's most popular meat, National Cattlemen's Association,
American Angus Association, West Salem OH, publication date unknown;
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Fat is Tied to Colon Cancer," New York Times, Dec 13, 1990
American Association of Endocrine Surgeons Presidential Address:
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a low-risk population," American Journal of Epidemiology 1998;148:761-74
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a low-risk population," American Journal of Epidemiology 1998;148:761-74
Singh, PN, et al, "Dietary risk factors for colon cancer in
a low-risk population," American Journal of Epidemiology 1998;148:761-74
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associated with low animal product consumption, not fiber,"
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associated with low animal product consumption, not fiber,"
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Holerton, Gene, The Beef-Eater's Guide to Modern Meat, Holerton
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Quoted in "Behavior more key than genes in cancer," Reuters,
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12 Myths About Beef: A dozen of the most popular misconceptions
about America's most popular meat, National Cattlemen's Association,
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New Century Nutrition, 2000
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New Century Nutrition, 2000
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New Century Nutrition, 2000
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New Century Nutrition, 2000
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of gain at the waist," American Journal of Public Health, 1997;87:747-54;
Key, T, et al, "Prevalence of obesity is low in people who
do not eat meat," British Medical Journal 1996;313:816-17
Author's estimate after extensive consultation with physicians and
dieticians familiar with the vegan community
Hardinge, MG, et al, "Nutritional studies of vegetarians,"
Journal of Clinical Nutrition 1954;2:73-82; Freeland-Graves, JH,
et al, "Zinc status of vegetarians," Journal of the American
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Prevalence and Trends for Children and Adolescents," Archives
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Author's estimate based on lengthy discussions with many physicians
and dieticians familiar with the vegetarian and vegan community
Munoz, K, et al, "Food Intakes of U.S. Children and Adolescents
Compared with Recommendations," Pediatrics, Sept 1997, 323-29.
See also, "Few Young People Eat Wisely, Study Shows,"
Associated Press, New York Times, Sept 3, 1997, A-12
Author's estimate based on lengthy discussions with many physicians
and dieticians familiar with the vegetarian and vegan community
Berkeley Farms butter served in Marie Callender restaurants in Santa
Cruz, CA
Burger King Corporation, "Nutritional Information," 2000
Burger King Corporation, "Nutritional Information"
Mangels, Reed, "Guide to Burgers and Dogs," Vegetarian
Journal, May/June 2000
List compiled by author from various sources, including Havala,
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Statement on National Cattlemen's Beef Association website in 2000
Based on USDA figures for nutrients contained in wheat flour (whole-grain)
and wheat flour (white, all-purpose, unenriched). See www.nal.usda.gov/fnic/foodcomp/contact.html.
Based on USDA figures for nutrients contained in wheat flour (whole-grain)
and wheat flour (white, all-purpose, unenriched). See www.nal.usda.gov/fnic/foodcomp/contact.html
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Statement by Connie Weaver, Ph.D., of Purdue University, at the
Physicians Committee for Responsible Medicine's Summit on the Dietary
Guidelines 2000, Georgetown University Medical Center, Sept 1998
Statement by Connie Weaver, Ph.D., of Purdue University, at the
Physicians Committee for Responsible Medicine's Summit on the Dietary
Guidelines 2000, Georgetown University Medical Center, Sept 1998
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Haywire, Basic Books/Harper-Collins New York 1997
Fox, Nicols, Spoiled: The Dangerous Truth About a Food Chain Gone
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1997, 191
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Feb 23, 1998. See also "Safety Last-The Politics of E. Coli
and Other Food-Borne Killers," Statement of Charles Lewis,
Chairman and Executive Director The Center for Public Integrity,
Feb 26, 1998
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Haywire, Basic Books/Harper-Collins New York 1997
Fox, Nicols, Spoiled: The Dangerous Truth About a Food Chain Gone
Haywire, Basic Books/Harper-Collins New York 1997
Fox, Nicols, Spoiled: The Dangerous Truth About a Food Chain Gone
Haywire, Basic Books/Harper-Collins New York 1997, 165
Fox, Nicols, Spoiled: The Dangerous Truth About a Food Chain Gone
Haywire, Basic Books/Harper-Collins New York 1997, 167
Quoted in Simmons, R., "Eggs a Health Risk?" "Food
Safety Issues, No 39, Sept 24, 2000, 29
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Meat and Poultry, August 1995
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Bjerklie, Steve, "Starting Over," Meat Processing, Mar
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Davis, Brenda and Melina, Vesanto, Becoming Vegan (Summertown TN:
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"Campaign Update," Humane Farming Association XV: 1 (Spr
2000)
"Campaign Update," Humane Farming Association, Vol XV,
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Davis, Brenda, and Melina, Vesanto, Becoming Vegan, Book Publishing
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Mason, Jim "Assault and Battery," Animals' Voice, 4, 2,
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Mason, Jim "Assault and Battery," Animals' Voice 4, 2,
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Feedstuffs, July 6, 1998.
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Figures published by the National Turkey Federation, cited in Wolfson,
David, Beyond The Law: Agribusiness and the systemic abuse of animals
raised for food or food production, Farm Sanctuary, 1999.
Figures from Drover's Journal, July 1997, cited in Wolfson, David,
Beyond The Law: Agribusiness and the systemic abuse of animals raised
for food or food production, Farm Sanctuary, 1999.
Wolfson, David, Beyond The Law: Agribusiness and the systemic abuse
of animals raised for food or food production, Farm Sanctuary, 1999.
"What Humans Owe to Animals," The Economist, Aug 19, 1995.
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