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The Individuals Refashion of Food - An MLA Version

by @chainlostsoul about a month ago in food
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 The Individuals Refashion of Food - An MLA Version
Photo by Rachel Park on Unsplash

Before reading, please note that this article is an MLA English paper, intended to re-imagine your food intake. Please beware that this article is based on my opinion on what our food source should look like. This may or may not reflect biased opinions of other diets. Thank you.

Food is a source that humans and animals intake for energy and when hunger arises. In the Stone Age, caveman, humans’ prehistoric ancestors, hunted down animals like wild cattle, young saber tooth tigers, horses, and red deer where their food was raw like eating animal organs, bone marrow, tongue, and eyeballs (“Caveman”). Also, in the wildlife of cape buffalos, leopards, lions, black panthers, and tigers, animals prey on the weak animals like rabbits, rats, deer, crocodiles, and zebras as a food source to survive. Today, we eat fresh, finer plants, meat, and fish cleaned up by organic farms and factories, much of which is delivered to restaurants and in-stores to feed America and others worldwide. On earth’s climate, we are taking so much food in animals and plants that are our food source may be very limited in the next several decades due to overpopulation of people. This prediction concludes that by 2050, the rapid increase of two or three more billion people worldwide will effectively take on demand for food (Foley 247). The greater problem includes the destruction of animals’ habitats, taking up their use of land and water for humankind, and destroying earth’s nature for food. We take these resources as an advantage and we must use them efficiently, so we don’t face much of a problem in the future (Foley 297). One perspective in solving this is that people commonly waste food as either a want or need alternative to fill our hunger. Although scientists are the ones responsible for promoting healthy diets, individuals should determine the kinds of foods they consume such as vegetables only, meat only, or vegetables, meat, and fish together in one diet.

First, vegetarians possess a special kind acceptance to their diet. They contemplate the possibility of vegetarian dietary-lifestyle practically fit to their own reasons as an extent involving: animal rights and health-related and weight-control issues due to scientific evidence. The sub-categories of diets include: vegan, lacto vegetarians, lacto-ovo-vegetarians, and semi vegetarians, which athletes face in a restrictive and supplementary intake pattern of calories, carbohydrates, protein, fat, micronutrients, calcium, vitamin D, iron, zinc, and B vitamins (Reade). Specifically, vegetarians strictly commit to ingesting certain kinds of protein and other nutritional supplements where their struggle to remain healthy arises. For instance, athletes and exercisers have to constantly worry about their insufficient amount of energy and proteins whenever they eat a meal after or before their workout. The consequence of “weight loss can ensue, and can lead to the loss of muscle mass, reduced strength, lower work capacity and a lack of satisfactory training adaptation” (Rogerson). Singer in “Equity for Animals” argues that “vegan diet requires greater care, especially for young children, and a B12 vitamin supplement should be taken” because of promoting animal rights ( 212). Singer’s viewpoint exemplifies the perspective of how supplementing vegan shakes restricts the real taste of food and an immense protein problem emerges that limits the factor of diet supplements; nothwithstanding, an unfavorable manifest in high principles include living with phobia when different reasons regarding their health and perceptions of eating animals, especially animal cruelty. Being a vegetarian has adverse factors regarding health and a certain viewpoint against their chosen diet.

Second, carnivores particularly have inflexible food structures. Carnivores eat strictly meat, meaning that their diet contains a high amount of proteins without carbs and some omit to include dairy products, including “beef, poultry, fish, organ meats – such as liver and kidneys” and proper flavor onto their meat, such as a slight amount of salt and pepper that scientists find sufficient proof (Guiden). A nutrition professor, Marion Nestle, argues that “by the late 1990s “[people] could conclude only that eating beef probably increases the risk of colon and rectal cancers and possibly enhances the odds of acquiring breast, prostate and perhaps other cancers” (42-43). The negative aspect of consuming only meat and the missing thing is that “carbohydrates are necessary for the body to properly function. They are the food source of the primary fuel (glucose) utilized by the brain and working muscles and contain nutrients that are nearly non-existent in meats, such as fiber, vitamins C and K, and folic acid” (Guiden). Due to such high protein intake, it is an unreliable source of the body to properly function. For instance, according to The Institute of Medicine in it October 2006, it draws a line to the inference on their report when eating fish can cause heart disease when studies were lacking quality of logic containing those fatty acids. Perhaps there is no all-inclusive outcome of omega-3s on heart malady (Nestle 43). Singer’s interpretation professes that “not that animals deserve to be eaten, but rather that there is a natural law according to which the strongest prey on the weaker, a kind of Darwinian ‘“survival of the fittest’” (215). In further meaning of that view, as individuals without the real taste of meat, who fitness fanatics eat protein supplement instead do not reinforce their physical activity; notwithstanding, the fact of eating real food is irrelevant in their extreme study. Eating just meat, or just intaking protein bars, does not meet the satisfactory needs to fulfil the nutritional standards, and in this case, a shorter life span is crucial (Westerterp et al.) Ascribed to all-meat eating proteins, their food layout lacks deficiency ailing-affecting long term lifespan.

Third, omnivores are the most likely to consider a healthier diet. Omnivores eat a variety of meat and vegetable matter that consume carbohydrates and proteins according to scientific close examination. Nutritionist Marion Nestle in “Eating Made Simple” confirms that “eating a variety of food plants is surely more important to health than small differences in the nutrient content of any one food.” Furthermore, according to an inquiry into organic nourishments, high-levels of nutrients systematically are unknown to the case of “measurable improvement in health” (41). Kamilah Guiden, manager and digital media at the International Food Information Council strongly contends that “the truth is that you can achieve better health on a well-balanced diet of meat, fruits, vegetables, legumes, dairy and whole grains.” Another support to this, Maria Chiorando, editor of Plant Based News, declares, “some feel their body needs a higher protein intake and cannot function efficiently without it” where vegans apply. She however clarifies by insisting that Shawn Baker, who is rigorously a carnivore himself and a former doctor, “had his medical license revoked in 2017 due to 'failure to report adverse action taken by a healthcare entity and incompetence to practice as a licensee,’” which is taken against the most unreliable scientific database (Chiorando). To further explain this, Jack Freeman explains the carnivore diet itself heavily relies on having a complete diet, where “absolutely zero carb consumption” is the one of the main elements in any diet, which is nonsense. Simplifying food intake within organic diets means a well-balanced diet includes eating meat where proteins are an effortlessly-unexacting added source to ingest in bodily systems. For most professional trainers, a proper diet “should provide sufficient energy in order to achieve energy balance.” David Rogerson in Journal of the International Society of Sports Nutrition insists on “the optimisation of protein intakes for vegan athlete requires that attention is paid to the quantity and quality of protein consumed” based on evidence suggested in the article. Perhaps a well-constructed diet gathered by scientists is found suitable to the individuals seeking a long lifestyle.

In regards to strict-matter diets such as vegans, omnivores, carnivores, pescetarians and vegetarians formulating a combination of color-coated food with little to no real taste of food is vital.

In closing, vegans, omnivores, carnivores, pescetarians and vegetarians all acquire and consume food distinctively in their diets. Humans turn their erudite-prioritized eating into a habit but no less essential than others’ healthy choices. While Chiorando views carnivore diets as an unlikely well approved and famous diet, their headstrong individuals change to extreme veganism diet, where the untruth knowingly unfolds about consuming proteins. Strictly due to scientific data, individuals’ irrational, illogical belief in eating ethically means little to them in particular, which scientists are promoting as kinds of healthy dietary methods. Therefore, the omnivore diet is the best choice because of the evidence where it’s uncompromising compared to other diets that are just vegetables or just meat.

Works Cited

Bauer, Holly. Food Matters: A Bedford Spotlight Reader. Second Edition. Bedford/ St. Martin's.

Benatar, Jocelyne R; Stewart, Ralph A. “Cardiometabolic risk factors in vegans; A meta-analysis of observational studies.” Plos One. Vol. 13. pp.1-23 20 Dec. 2018.

“Caveman.” Weebly. Accessed 18 Feb. 2020.

Chiorando, Maria. “Vegan Backlash Has Begun: Carnivore Diet is Becoming Popular Claims Major Newspaper.”

19 Nov. 2018.

Guiden, Kamilah. “What’s the Carnivore Diet?” International Food Information Council Foundation. 17 Aug. 2018.

Horta, Oscar. “Discrimination Against Vegans.” Res Publica. Vol. 24 Issue 3, pp 359-373. 1 Aug. 2018.

Freeman, Jack. “Why The Carnivore Diet Is Horrible (With Proof).” Only Freedom Matters. 17 January 2019.

Foley, A. Jonathan. “Can We Feed the World and Sustain the Planet?” Bauer, pp. 297-303.

Frey, Rebecca J. "Vegetarianism." The Gale Encyclopedia of Nutrition and Food Labels, edited by Gale, 1st edition, 2017. Credo Reference. Accessed 23 Sep. 2019.

Nestle, Marion. “Eating Made Simple.” Bauer, pp 37-46.

Reade, Catherine. “Vegetarianism and the Athlete.” IDEA Health & Fitness Source. Vol. 18, Issue 2. February 2000. Accessed on 1 March 2020.

Rogerson, David. “Vegan Diets: Practical Advice for Athletes and Exercisers.” Journal of the International Society of Sports Nutrition. 14, Article number: 36. 13 September 2017. Accessed on 27 February 2020.

Singer, Peter. “Equality for Animals.” Bauer, pp. 212-217.

Westerterp, Klaas R.; and Uusitalo, Arja L; and Tanskanen, Minna M.; and Kyröläinen, Heikki; Kinnunen, Hannu O; and Häkkinen, Keijo; and Atalay, Mustafa. “Effects of Easy-to-Use Protein-Rich Energy Bar on Energy Balance, Physical Activity and Performance during 8 Days of Sustained Physical Exertion.” PLoS ONE, Vol. 7, Issue 10. 12 October 2012. Accessed on 1 March 2020.


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