You’d be hard-pressed to find a vegan—or non-vegan—who hasn’t heard of Chloe Coscarelli.
Lynn Griffith, December 15, 2015
Two and a half percent of the United States is vegan. The consumption of meat and animal based products has been declining for the past 20 years. (1)
Omega-3 fatty acids (also known as n-3 fatty acids) are polyunsaturated fatty acids that are essential nutrients for health. We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food. Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis.
Gluten-free, vegetarian, and vegan are all the rage these days. Many people, whether they have a food allergy or not, believe that foods with these and other common labeling distinctions are automatically healthier than other foods. But do you really know what is contained in that gluten-free loaf of bread or those vegetarian "sausage" links? Chances are if it is packaged, processed, and contains more than about half a dozen ingredients on the label, it is still an unhealthy food, regardless of whether or not it contains wheat or animal-based products.
The plea for ethical veganism, which rejects the treatment of birds and other animals as a food source, is not rooted in arid adherence to diet or dogma, but in the desire to eliminate the kinds of experiences that using animals for food confers upon beings with feelings.