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Some Reasons I'm Vegetarian

NYC Doctors Are Now Prescribing Fruits And Veggies : NPR

7 Reasons to Choose a Plant-Based Diet. "Choosing a diet heavy in fruits and veggies may help ward off chronic diseases and keep you svelte in 2013 and in years to come." from health.usnews.com/health-news

Why Go Veg? "People are drawn to vegetarianism by all sorts of motives. Some of us want to live longer, healthier lives or do our part to reduce pollution. Others have made the switch because we want to preserve Earth’s natural resources or because we’ve always loved animals and are ethically opposed to eating them." from vegetariantimes.com/article

Why Do Vegetarians Live Longer? "Nearly a decade of extra life -- that's what you get when you move away from eating animal foods and toward a plant-based diet. This is really exciting science for anyone seeking healthy longevity (and who isn't?)!" from huffingtonpost.co...

Five Ways Vegetarians Live Longer. "A very large international study has found that vegetarians live longer than meat-eaters. The Adventist Health Study, which has been tracking tens of thousands of people since the late 1950’s indicates that even limiting meat intake can provide protection against chronic diseases that tend to shorten lives." from examiner.com/article

The 'nugget' isn't a chicken part. Hot dogs have a reputation for being made from the parts of the cow there's no way you'd eat (and that's probably true), but the chicken nugget should be the go-to example of gross meat products. Nuggets are made from "meat slurry," a liquefied meat product which is as appetizing as it sounds, and are then molded into the familiar shapes we all know. You could say it's an efficient way of using the whole chicken....

Meat is treated with carbon monoxide to make it look fresh. When you pick out that nice red steak at the grocery store, you're choosing it because it looks fresh, but will it taste as fresh? It's hard to know because a lot of meat is treated with carbon monoxide to keep it from turning color. That doesn't mean the meat is bad, but it does mean that it's not as fresh as you'd been led to believe.

A lot of meat that makes it to the supermarket comes from sick animals. The meat industry has become reliant on antibiotics. The reason? Poor diet and living conditions mean that many animals that make it on to our table were really sick. For example, 13 percent of feedlot cattle have abscessed livers.

1 in 4 meat samples is tainted with drug resistant bacteria. All food has some bacteria on it, but because of over-reliance on antibiotics in feedlots, livestock have developed a number of drug resistant strains of common diseases like staph infections. What's disturbing is that, according to NPR, a recent survey of meat in grocery stores found 1 in 4 samples contained these drug resistant bacteria.

Salmon dye may be damaging your eyes. Wild salmon gets its distinctive pink color from its krill-based diet. Farm raised salmon, without access to krill, is not actually pink—rather, it's gray. Since no one wants to eat gray salmon, fisheries give the salmon a color boost by using artificial dyes in their feed. One such chemical, Canthaxanthin, has been linked to retinal damage in humans. Dyed salmon should be labeled as such in stores, but this law is poorly enforced...

'Meat glue' poses health risks for consumers. If you were disturbed to hear about "pink slime" in your burger, you'll want to know about "meat glue," because a fat, rare-cooked filet mignon may not be what it seems...

The government may soon ban agricultural uses of some popular antibiotics that many scientists say encourage the proliferation of dangerous infections and imperil public health. Finally... from nytimes.com.