The New York Times published an article about the health costs of Americans eating too much red meat.
Further, “Anyone who worries about global well-being has yet another reason to consume less red meat. Dr. Popkin, an epidemiologist at the University of North Carolina, said that a reduced dependence on livestock for food could help to save the planet from the ravaging effects of environmental pollution, global warming and the depletion of potable water.
‘In the United States,’ Dr. Popkin wrote, ‘livestock production accounts for 55 percent of the erosion process, 37 percent of pesticides applied, 50 percent of antibiotics consumed, and a third of total discharge of nitrogen and phosphorus to surface water.’”
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