Whether you choose to eat alternative proteins or real meat, the choice is yours, and both are safe and have nutritional value. Our goal is to help you base your food decisions on facts, not on fear or misinformation.
A: No. Just because the label may read “plant-based” does not mean it is a healthier or more sustainable option. The USDA says that Americans are now eating 24% less red meat than in 1976. Since that time, we have attempted to blame red meat for health issues like cardiovascular disease and cancer. Recent analysis of these studies shows that decreasing red meat consumption has little to no effect on reducing such diseases. Secondly, check the ingredients! Alternative meat options tend to have very high sodium levels (1,100mg per serving), and can include dozens of added ingredients. Beef has always had – and will always have – one ingredient: beef. Beef is a nutritional powerhouse that naturally contains protein, B12, zinc, selenium, niacin, B6, phosphorus, riboflavin, iron and choline. Did you know that a healthy diet and lifestyle that includes beef can actually decrease cholesterol levels, according to the American Journal of Clinical Nutrition?
Would giving up meat reduce greenhouse gas emissions?
A: Not necessarily. Reducing or eliminating the consumption of meat would have such a small effect on overall greenhouse gas emissions that there is no reason to include it in your strategy to live more sustainably. According to the Environmental Protection Agency, agriculture accounts for 10% of all greenhouse gas emissions. That includes everything from farm to plate. Of that 10%, livestock represents only 4% of the greenhouse gas emissions. Beef is one of the best sustainable resources we can provide to consumers for a protein source.