From No Meat to Grass-Fed Red Meat

Some vegetarians are rethinking the reasons they adopted a plant-only diet—and rediscovering high-quality animal protein, particularly pasture-raised meat.

- MELISSA DIANE SMITH

Q: Four years ago, I became a vegetarian because I was disturbed about factory farms, and I also heard that avoiding meat was better for the environment. At first, I felt great, but about three months into the diet, I developed strong sugar and carb cravings. Over time, I gained weight and was diagnosed with type 2 diabetes. My teenage daughter, who also became a vegetarian a few years ago, developed anemia and stopped having a menstrual period. So I’ve started to rethink my beliefs about vegetarianism. Now I’m wondering if animals raised humanely using regenerative practices are not only good for the environment, but maybe important for my best health, as well.

A: Some people who adopted a vegetarian or vegan diet for health, ethical, and/ or environmental reasons discover that meat from animals humanely raised on pasture is a superior, back-to-nature alternative. Not only is this type of meat more nutritious and in keeping with the type of meat our ancestors ate, but allowing animals to graze and naturally fertilize grass can actually renew soil health and allow us to grow more nutritious food. This alone is a compelling reason to consider eating ethically raised meat. But improved health is probably the number one reason why some vegetarians are deciding to beef up their diets.

We’re All Biochemically Unique