Author: Caroline Grindrod
New Improved Methane Methodology.
A solution to the misrepresentations of CO2-equivalent emissions of short-lived climate pollutants under ambitious mitigation
https://www.nature.com/articles/s41612-018-0026-8
In June 2018 new research was published by International Panel on Climate Change (IPCC) scientists from Oxford Martin School, Oxford University. The research improves upon the methodology currently defining the global warming potential of different greenhouse gases.
The researchers said, “Current climate change policy suggests a ‘one-size-fits-all’ approach to dealing with emissions, but there are two distinct types of emissions. We must treat these two groups differently.” (Professor Dave Frame)
“Long-lived pollutants, like carbon dioxide, persist in the atmosphere, building up over centuries. The CO2 created by burning coal in the 18th Century is still affecting the climate today.” On the other hand, “Short-lived pollutants, like methane, disappear within a few years. Their effect on the climate is important, but very different from that of CO2.” (Dr Michelle Cain)
While cumulative carbon dioxide (CO2) emissions dominate anthropogenic warming over centuries, temperatures over the coming decades are also strongly affected by short-lived climate pollutants (SLCPs), complicating the estimation of cumulative emission budgets for ambitious mitigation goals. Using conventional Global Warming Potentials (GWPs) to convert SLCPs to “CO2-equivalent” emissions misrepresents their impact on global temperature. Here we show that peak warming under a range of mitigation scenarios is determined by a linear combination of cumulative CO2 emissions to the time of peak warming and non-CO2 radiative forcing immediately prior to that time. This may be understood by expressing aggregate non-CO2 forcing as cumulative CO2 forcing-equivalent (CO2-fe) emissions. We show further that contributions to CO2-fe emissions are well approximated by a new usage of GWP, denoted GWP*, which relates cumulative CO2 emissions to date with the current rate of emission of SLCPs. GWP* accurately indicates the impact of emissions of both long-lived and short-lived pollutants on radiative forcing and temperatures over a wide range of timescales, including under ambitious mitigation when conventional GWPs fail. Measured by GWP*, implementing the Paris Agreement would reduce the expected rate of warming in 2030 by 28% relative to a No Policy scenario. Expressing mitigation efforts in terms of their impact on future cumulative emissions aggregated using GWP* would relate them directly to contributions to future warming, better informing both burden-sharing discussions and long-term policies and measures in pursuit of ambitious global temperature goals.
Livestock: On our plates or eating at our table? A new analysis of the feed/food debate.
https://www.sciencedirect.com/science/article/abs/pii/S2211912416300013
86% of the global livestock feed intake in dry matter consists of feed materials that are not currently edible for humans
Contrary to commonly cited figures, 1 kg of meat requires 2.8 kg of human-edible feed for ruminants and 3.2 for monogastrics
Livestock consume one third of global cereal production and uses about 40% of global arable land
Livestock use 2 billion ha of grasslands, of which about 700 million could be used as cropland
Modest improvements in feed conversion ratios can prevent further expansion of arable land dedicated to feed production.
Livestock contribute to food security by supplying essential macro- and micro-nutrients, providing manure and draught power, and generating income. But they also consume food edible by humans and graze on pastures that could be used for crop production.
Livestock, especially ruminants, are often seen as poor converters of feed into food products. This paper analyses global livestock feed rations and feed conversion ratios, with specific insight on the diversity in production systems and feed materials.
Results estimate that livestock consume 6 billion tonnes of feed (dry matter) annually – including one third of global cereal production – of which 86% is made of materials that are currently not eaten by humans. In addition, soybean cakes, which production can be considered as main driver or land-use, represent 4% of the global livestock feed intake.
Producing 1 kg of boneless meat requires an average of 2.8 kg human-edible feed in ruminant systems and 3.2 kg in monogastric systems. While livestock is estimated to use 2.5 billion ha of land, modest improvements in feed use efficiency can reduce further expansion.
Farm Profile: Meet Boyd Farm
About the Farm
The farm, based in Gloucestershire, has recently won awards from the Farming & Wildlife Advisory Group, Royal Society for the Protection of Birds and Glos Wildlife Trust and is a demonstration farm for Natural England.
The farm prides themselves on high welfare for all animals. They use rotational grazing, and the herd is moved daily. This ensures happy animals and healthy soils.
About the Team
The team is small but very hardworking! The farm pride themselves on being family-run and Ian, his wife Cathy and daughter Steph look after all aspects of the Farm and meat sales. Ian spends his time looking after the cows and calves. Each day Ian wanders the fields to check the cows and feed them hay in winter. In summer he moves the cows daily to get a fresh graze of the herbal leys (5 grasses, 5 legumes, 5 herbs) or the permanent pasture. Cathy and Steph market and sell the beef. The farm sells up to 400kg per month and still maintains a strong customer-focused business model. Their organisation and high-standards of packaging and labelling is why we love support them through their cow share initiatives.
About the Herd
Boyd Farms Organic Pedigree Hereford suckler herd are used specifically to manage 100 ha of Species-Rich Calcareous Grassland, created as part of a Higher Level Stewardship Scheme. The cows, calves, yearlings and two-year-olds are kept as a big family group and out-wintered on thin Cotswold Brash soils, supplemented only by late-cut hay from the wildflower meadows.
The calves are born on the farm and remain there for the whole of their lives. The herd is pedigree Hereford, Organic and Certified Pasture for Life.
The herd eat permanent pasture, herbal lays and hay and haylage from the farm. All of this is Organic. Calves remain with their mothers and wean themselves naturally. They have an organic, pedigree Hereford Bull on-site for all breeding. No AI is used.
The farm personally transports each animal to the local organic abattoir, which is a 40-minute drive away. The cattle remains calm to the end. The meat is all dry aged for 28 days, to ensure great flavour and no shrinkage of any cut.
Supporting Boyd Farm/ Nose to Tail Eating
This is a great opportunity to support a family farm who are managing their land regeneratively. You can support Ian, Cathy and Steph by trying one of their tasty cow shares. Cow shares are great because you are supporting nose to tail eating, ensuring no meat goes to waste and utilising your buying power to influence positives changes in farming.
The cow share is filled with high-quality, nutrient-rich meat which will help boost your health.
Packaging and Delivery
All meat is vacuum packed into manageable sizes. Labels on each packet include – Organic status, pasture for life certified mark, QR code for full trace-ability, the cows personal identification number and weight of packet. Orders are couriered out the same day for a next day delivery, which arrives before 5pm.
The delivery boxes are recycled cardboard, with sheep’s wool and food grade plastic insulation. Within this is a plastic bag holding the meat and ice packs.
The EAT-Lancet Report:
The EAT-Lancet Commission on Food, Planet, Health has gathered scientists from across the world to try and answer the follow questions:
1) What is a healthy diet?
2) What is a sustainable food system?
3) What are the trends shaping diets today?
4) Can we achieve healthy diets from sustainable food systems? How?
5) What are the solutions and policies we can apply?
Their aim is to define ‘what is a healthy and sustainable diet?’. But more so, what actions can support and speed up food system transformation. (Eatforum, 2019). Whilst it seems they have the right intentions in some areas discussed, we do need global food systems to change if we have any hope of obtaining a truly sustainable and eventually a regenerative farming system, it also seems they have missed the mark in areas like nutrition and the limitations of reducing beef and lamb consumption over poultry.
We want to make sure you, as our customers and followers, aren’t mislead or confused by the outcome of this report. We want to re-assure you of our, joint, beliefs in what a healthy and regenerative diet should look like.
The Eat Lancet Diet is Nutritionally Deficient
Firstly, if we look at the wonderful work of Dr Zoe Harcombe and her latest article, we can see the suggested ‘healthy reference diet’, also known as the EAT diet, by Lancet is deficient in the following nutrients:
Vitamin B12 – the US RDA is 2.4mcg, the EAT diet is slightly deficient in providing 2.27mcg.
Retinol – The EAT diet provides just 17% of retinol recommended.
Vitamin D – the EAT diet provides just 5% of vitamin D recommendation.
Sodium – the EAT diet provides just 22% of the sodium recommendation.
Potassium – the EAT diet provides just 67% of potassium recommended.
Vitamin K – 72% of the vitamin K in the EAT diet came from the broccoli (K1). As is the case with all nutrients, the animal form (K2) is better absorbed by the body.
Calcium – more seriously, the EAT diet provides just 55% of calcium recommended.
Iron – the EAT diet provides 88% of iron recommended. Our bodies better absorb heme iron, which comes from meat, poultry, seafood and fish. It is recommended that vegetarians eat 1.8 times more than those who eat meat.
Omega-3 – essential fatty acids. Unfortunately, the tool doesn’t aggregate to the fatty acid level, but this diet is highly likely deficient in omega-3 and highly likely (given the 350 calories of nutritionally poor, highly unsaturated, vegetable oils) has an unhealthy omega-6 to omega-3 ratio. This is a concise overview from ‘the eat lancet diet is nutritionally deficient’, Zoe Harcombe, 2019)
The Problem with Epidemiology Science
Another major issue with this report is the ideology that red meat is bad for human health, this has never been proved by sound science and the data for this report has been extracted from epidemiology science, which cannot be used to work out causation (The Nutrition Coalition, 2019). This means the evidence in the study can suggest a pattern but it can’t confirm or deny the cause of certain health issues. Are we really going to build a whole new diet, farming method and lifestyle from a pattern?
The Nutrition Coalition explains “A prominent example of this (weak
epidemiology science) was the World Health Organization’s 2015 designation of red meat as a carcinogen (for colorectal cancer). But this decision depended entirely upon epidemiological data which showed that the relative risk of getting this cancer for red meat eaters, compared to non-meat eaters, was only 1.17 to 1.18. Relative risks below 2 are generally considered in the field of epidemiology to be too small to establish a reliable correlation.”
What we do know about the effect of Red Meat on our health
The following findings from ‘Scientific Evidence on Red Meat and Health’ by The Nutrition Coalition, 2019, highlight:
Two of the largest clinical trials of 54,000 men and women, concluded that saturated fats had no effect on cardiovascular mortality or total mortality.
Two large clinical trials on more than 50,000 men and women who significantly cut back on red-meat consumption (while increasing fruits,vegetables and grains) did not see any risk reduction for polyp re-occurrenceor anykind of cancer.
Two meta-analyses of randomised controlled trials (in theJournal of ClinicalLipidologyand theAmerican Journal of Clinical Nutrition) both found that red meat had either neutral or positive effects on most cardiovascular outcomes (blood pressure, cholesterol and other lipids).
Red meat cannot possibly cause diabetes, because glucose (sugar) is the principal driver of type 2 diabetes, and meat contains no glucose. Moreover, red meat availability has dropped dramatically as diabetes has skyrocketed , making any proposed connection between red meat and diabetes self-evidently unreasonable
How should we manage our land?
The Eat Lancet report shows we need to action change in farming systems and modern diets. However, as presented in ‘EAT-Lancet report’s recommendations are at odds with sustainable food production’ by the Sustainable Food Trust, it doesn’t educate the public about how we can achieve a sustainable future and in some key areas it could make things worse.
Patrick Holden, chief executive of the SFT said, “A key weakness in the report is the failure to fully differentiate between livestock that are part of the problem and those that are an essential component of sustainable agricultural systems. This results in messages that are likely to add to existing confusion around what constitutes a healthy and sustainable diet”.
Furthermore, the report correctly shows that excessive nitrogen fertiliser use in farming has led us to exceed sustainable planetary boundaries for reactive nitrogen. However, they recommend maintaining current fertiliser usage levels by increasing use in developing countries to match any decreases that can be achieved in developed countries. This is likely to accelerate the rate of soil degradation and loss and reduce yields in some of the most vulnerable communities. This isn’t a solution. (The Sustainable Food Trust, 2019)
Is there a healthy, sustainable diet out there?
We have partnered with Wilderculture to create a new set of guidelines for eco-omnivores. The Wildervore Approach is designed to drive sustainability, save the planet and recover your health. A Wildervore is someone who chooses foods that are ethical, environmentally regenerative and right for their unique health requirements over and above a simplistic segregation of vegan, vegetarian or meat eater.
References
Eatforum, 2019. Access at https://eatforum.org/eat-lancet-commission/
Zoe Harcombe, 17th January 2019, The EAT Lancet diet is nutritionally deficient. Access here: http://www.zoeharcombe.com/2019/01/the-eat-lancet-diet-is-nutritionally-deficient/
The Nutrition Coalition, 2019. Scientific Evidence on Red Meat and Health. Accessed at: https://www.scribd.com/document/397606855/Two-pager-Scientific-Evidence-on-Red-Meat-and-Health
The Sustainable Food Trust, 2019. EAT-Lancet report’s recommendations are at odds with sustainable food production. Accessed at: https://sustainablefoodtrust.org/articles/eat-lancet-reports-recommendations-are-at-odds-with-sustainable-food-production/
Wild Game Crumble
Our Wild Game Crumble is one for the whole family. This tasty treat boasts all the benefits of eating wild game meat whilst tasting undeniably delicious. Give it a go and let us see your Kitchen Creations from our NEW Instagram account @primal_meats.
Ingredients List:
500g Diced Game Mix
250g smoked lardons or bacon
4 tbps coconut oil
2 onions (medium size)
3 cloves garlic, finely chopped
1-2 red chillies, finely chopped
700g Tomato passata
200ml white wine
1 Vegetable stock cube, in boiling water
For topping:
35g walnuts
45g Chestnut Flour
35g coconut oil or butter
2-3 sprigs of rosemary
2-3 dessert spoons of parmesan cheese (optional)
Method
Heat the coconut oil and onions on the hob until softened (2-3 mins). Add the garlic, chillies and lardons/bacon and mix.
Then add the diced game mix and stir until pieces are turning brown (usually around 3 mins)
Pour in white wine and allow to reduce a little. Add in the passata and vegetable stock and season to taste.
Leave to reduce for around 20-30 minutes.
Whilst waiting, mix up in the Chestnut flour, butter/ coconut oil, finely chopped rosemary, walnuts and parmesan (optional) in the Magimix or food processor to make the crumble topping.
Put the Game mix in a large casserole dish and cover with the crumble mix.
Bake for 20 minutes at 180°C or until the crumble is golden brown.
It’s ready to eat! Enjoy!
Would you like to share your own recipe with us? Send us an email at [email protected]
Instagram fan? Don’t forget to tag us in your Instagram post to show us your cooking masterpiece. Add @primal_meats #primalmeats to your post.
Is it morally right to eat meat?
I recently saw a video shared on Facebook of a hyena disembowelling a wildebeest. The shocking part was that the wildebeest was fully conscious and sitting upright, it was simply immobilised due to injury or exhaustion. I was totally horrified and it made me angry at the hyena for a ‘silly’ second. I wanted the hyena to have compassion for the poor beast, or at least put it out of its misery before he started tucking in!
This started me thinking; if this is just nature in action, it can’t be inherently ‘bad’ to take another’s life in the name of food or survival, can it? In other words, isn’t eating meat a natural instinct?
The only reason humans are ‘superior’ to animals is that we happened to be the species who knocked over the first domino on a run of fortunate evolutionary developments.
Now you could argue that the hyena was simply trying to survive and it doesn’t have a choice or the brain power to make ‘better’ decisions – this is totally true – but it still stands that as part of a natural eco-system it is perfectly right that animals consume each other; morals don’t come into it.
Wild omnivores are able to digest both animals and plants very effectively and so have the choice, but they know that in order to be healthy they need to have the flexibility to select foods when in season and to eat the full range of foods that will keep them well. Their craving for meat is not just a self-indulgent desire, it’s a genetic compulsion based on the hard wiring that helps them survive.
Are Humans Different to Wild Omnivores?
I don’t think so; we have the same genetic wiring and the same compulsions, it’s just that social conditioning leads us to believe that we should ‘know better.’
I find the notion that humans are superior to other animals, and somehow don’t need to be part of the world’s eco-system, both arrogant and naïve. The only reason humans are ‘superior’ to animals is that we happened to be the species who knocked over the first domino on a run of fortunate evolutionary developments.1
The development of tools to crack big animal bones allowed us to access nutrient-dense marrow effectively, and the development of tools for slicing meat allowed us to chew flesh more easily and quickly. These two significant breakthroughs accelerated the quality and density of nutrients we could digest in our food in a day.2
A further leap in human evolution was when we learned to control fire. Cooking food3 increases the bioavailability of nutrients and significantly increases the number of useful calories we can assimilate in a day.4
These seemingly simple advances allowed us to reduce the amount of bulky plant matter we had to find and eat to sustain us – apparently this takes up to 80% of a large primate’s daytime activity – and allowed our digestive tracts to shrink, turning us from big bellied creatures using hands and feet on the ground, to an upright ‘six pack’ sort of person who can run and hunt. After tucking into a fatty, meaty feast we had the energy to last a few hours without food and could now afford to take the time off endlessly foraging for relatively low-nutrient, low-calorie foods in order to hunt down the next nourishing high-calorie meal!5
But Should I Be a Vegan Now?
It’s not hard to see how this process made us into who we are today. Nowadays, of course, we are able to eat a vegetable-based diet; we no longer have to forage for our food – the grocery store has done it for us! Eating a vegan diet can certainly be healthy – and is giant leaps away from an unhealthy modern Westernised diet – but you need to work pretty hard, plan carefully, and supplement the diet in order to keep yourself well. This is really tough. You’re fighting with hundreds of thousands of years of genetic programming which is telling you you’re missing something important in your diet. This isn’t a ‘choice’ like deciding which colour shoes to buy. It’s a deep inherent yearning that often leads to many vegans filling the ‘hole’ with junk food. A less-than-perfect vegan diet is very likely going to make you sick!6
You may be one of the ‘elite’ modern humans that can resist scratching an itch that is more persistent than an infestation of fleas; I am in awe of people who have such self-control in the name of a cause. But for a huge portion of the world a ‘perfect’ vegan diet isn’t even available or affordable. Millions of people in this world live in environments so dry, wet, mountainous, inaccessible, or poor that their only reliable source of nourishment is meat, eggs, and milk, supplemented with whatever can be grown or foraged. Millions more have a seriously limited range of foods available to them, be it raising their children on milk yoghurt and butter from a backyard cow in India, eating meat and milk from a herd of goats in Afghanistan, or eating a diet of fish and seals in the Arctic regions of Canada. Are these people tragically forced into having to take immoral actions in order feed themselves? Or are we Westerners arrogant enough to consider ourselves ‘beyond’ the need to be part of a natural food web?
The Food and Agriculture Organization of the United Nations says ‘animals can offer several advantages over crops in developing parts of the world’ and goes on to note:
Meat and milk can be produced year-round, being less seasonal than cereals, fruit, and vegetables.
Animals, particularly small ones, can be slaughtered as the need arises, for food or income.
Both milk and meat can be preserved – milk as clarified butter, curd, or cheese; meat by drying, curing, smoking, and salting.7
So maybe it’s reasonable to think; ‘OK, if you have the money and access to a full range of nutritious foods THEN it’s morally wrong to eat meat.’ With this in mind, we have to dig into why we think it’s wrong in the first place. I tackle the environmental arguments here, here, and here, so let’s not go there, or this article will never end! In this article, we’re talking specifically about cruelty.
Is a Plant-Based Diet Kinder Than an Omnivore Diet?
If you have spent any time in well-managed pastures or meadows, you’ll know they’re teeming with life. The buzz of insects, the scuffling of small mammals, the wonderful bird song; if you lie down in the long grass you’ll soon be covered in inquisitive invertebrates. So if you think that dragging large metal blades deep into these areas and turning the ground upside down will be a bloodless pursuit, then you are deeply ignorant of the destructive nature of conventional arable farming for plant food.8
Once you get over the immediate ‘mini-mammal carnage’ and the tearing up of snakes, frogs, beetles, and other insects, you should perhaps consider the harm being done to the micro critters in the soil. Healthy soil – of the sort you would find in a pasture – has more micro-organisms in a cup than there are humans on the earth! Tilling the land is incredibly effective at damaging soil health and reducing the diversity and numbers of earthworms, fungi, nematodes, and bacteria. The underground microscopic army of healthy pasture takes carbon and methane from the atmosphere and locks it underground. If a pasture is grazed in a rotational pattern with rest periods, it will be even more effective at storing carbon and has been shown to have the capacity to store all the methane a grazing cow can produce.9
Adding inorganic fertiliser, spraying with herbicides and pesticides, and irrigating the land – all practices more likely to happen when growing crops – can compound this issue further, leaving the soil a lifeless desert unable to absorb our ever-increasing greenhouse gases.10
There is no food system in the world that can feed us without death – it’s impossible.
In a conventional arable system producing vegetables and cereals, a crop will receive multiple dressings of pesticides – sprays that kill small creatures or ‘pests’ including pollinators like bees who are essential for so many eco-system functions. The soils in these fields are often very poor at absorbing water and soil washing into streams and rivers is a huge environmental problem, not least as they carry the aforementioned pesticides with it, killing fish and leaving dead zones in our oceans.
It is true that currently many of the crops produced will end up being fed to animals intensively reared indoors; this system is energy hungry, carbon heavy, inefficient, and simply bonkers. BUT, if we were ALL to eat more plants instead of animals, we would need more grassland to be converted into arable land to meet our additional food needs. There is a limit to how much food can be produced from the world’s potentially cropable lands – intensification, monoculture, and overuse of chemicals are inevitable. Not to mention that on a vegan diet we need a broader range of foods, many of which are very inefficient to grow.
Can We Afford Not to Produce Food From Our Grasslands?
It is clear that by eating plants we are killing many life forms as a ‘by-product.’ The worst part is we are not even getting food from these dead creatures; they are essentially wasted.
When these creatures die, we have no control over how they die either – the nest of field voles starving to death because their decapitated mother is no longer around to feed them probably won’t bother you; after all ‘out of sight out of mind!’
You could argue that the number of lives lost overall will be fewer for each person fed, but that’s not necessarily true either. It’s pretty hard to count, but some studies suggest that there is ‘least harm’ in an omnivore diet.11 And anyway at what size does a creature’s life become valuable? Do we add in worms and micro-organisms or is it only fluffy animals that count?
Perhaps there’s actually a good moral case for eating the biggest animals possible – that way we feed more people from fewer lives. You can feed a whole lot of people from a beef steer, with the loss of a single life!
We tend to use the word ‘agriculture’ as a dirty word these days and associate it with intensively reared animals behind bars and farmers feeding grains to animals – there is no doubt that this is a huge problem and it needs to stop. But ‘agriculture’ feeds ALL modern humankind with ALL types of food – plant and animal; omnivores, raw vegans, vegetarians, and a few dedicated carnivores all require agriculture. There is no food system in the world that can feed us without death – it’s impossible. But does this mean we should just throw our hands in the air and accept anything? Definitely not, but we need to stop oversimplifying this argument and start taking some responsibility for sourcing our own food from agricultural systems you support, with a proper understanding of what’s involved. Blanket claims that one diet or another is ‘moral’ and the other ‘murder’ is simply a cop-out. If you are shunning meat in favour of an entirely plant-based diet, be careful before taking the moral high ground – you’ve simply swapped the killing of large animals in favour of a food system that kills small creatures.
With good abattoirs and careful practices, we can ensure a herbivore dies a clean and reasonably stress-free death by rendering them unconscious before slaughter. Some abattoirs have CCTV, staff trained in animal welfare, and specially designed pens to minimise stress and reduce what an animal can see – let’s campaign for more of these. An even more humane death is that of a wild deer killed by a skilled stalker. Grazing one minute; dead the next.
We often lump all animal agriculture into one steaming pot. Factory farming and intensive farming practices make me sick to the stomach, and I have dedicated my life to fighting it, but the reality is that a relatively small portion of the world’s meat comes from these systems.
By opting out of eating meat you are opting out of influencing the way our meat industry grows. A supermarket selling cheap factory farmed meat will probably not miss your sale too much, but by consciously buying 100% grass-fed beef or lamb you can easily convert more farmers to organic by creating demand for that special product. I believe in ‘fighting’ causes with positive actions, not resistance. Couldn’t we focus on trying to eat animals from pastures and grassland that can’t be used to produce crops AND eating plants from organic systems that minimise killing and encourage soil health? This is what I do; this is what I promote. And yes, you can feed the world this way.12
I believe all things are interconnected and we are all part of a circle of life that depends on birth and death. A recent study intrigued me; it showed that, in a controlled setting, a plant knew it was being eaten by a caterpillar and the plant responded by excreting a poisonous defensive substance. It’s obvious that plants don’t have brains or cognitive problem-solving ability, but it seems they do – on some level – know when they are likely to die.13
We are only just beginning to understand on a scientific level how life and death works and, as always, empirical evidence is a long way behind what we know inherently to be true. I know it can’t be wrong to eat other living creatures for food, but some of the ways we are doing it nowadays I find deeply disturbing and morally unacceptable. We all need to eat, and we are living in a world where we can’t participate in the natural cycle of life easily, but we can make choices that will help bring our planet – our eco-system – back into balance.
How about we all focus on doing that?
Do you think it’s morally right or morally wrong to eat meat? Do you resist or fight with positive action? Let us know your thoughts on meat-eating in the comments below!
References
Welsh, B.J. (2011, 22 August). Man Entered the Kitchen 1.9 Million Years Ago. In LiveScience. Retrieved 4 April 2016, from http://www.livescience.com/15688-man-cooking-homo-erectus.html
Gupta, S. (2016). Brain Food: Clever Eating. In Nature, 531, S12–S13. Retrieved 4 April 2016, from http://www.nature.com/nature/journal/v531/n7592_supp/full/531S12a.html
Wanjek, C. (2006, 4 July). The Raw Food Diet: A Raw Deal. In LiveScience. Retrieved 4 April 2016, from http://www.livescience.com/889-raw-food-diet-raw-deal.html
Watson, C. (2016, 30 March). Healthy Eating Habits You Can Learn From Your Grandparents: Slow Cooking Meat. In Primal Eye. Retrieved 4 April 2016, from http://primaleye.uk/healthy-eating-habits-you-can-learn-from-your-grandparents-slow-cooking-meat/
Wanjek, C. (2012, 26 November). Sorry, Vegans: Eating Meat and Cooking Food is How Humans Got their Big Brains. In The Washington Post. Retrieved 4 April 2016, from https://www.washingtonpost.com/national/health-science/sorry-vegans-eating-meat-and-cooking-food-is-how-humans-got-their-big-brains/2012/11/26/3d4d36de-326d-11e2-bb9b-288a310849ee_story.html
Toro, B.R. (2011, 28 November). Vegetarians and Vegans (Infographic). In LiveScience. Retrieved 4 April 2016 from http://www.livescience.com/17200-vegetarians-vegans-infographic.html
(Anonymous). (n.d.). Livestock and Food Security. In Food and Agriculture Organization of the United Nations. Retrieved 4 April 2016, from http://www.fao.org/docrep/x0262e/x0262e13.htm
Davis, S.L. (2002). The Least Harm Principle May Require That Humans Consume a Diet Containing Large Herbivores, Not a Vegan Diet. In Journal of Agricultural and Environmental Ethics, 16, 387–394. Retrieved 4 April 2016, from http://fewd.univie.ac.at/fileadmin/user_upload/inst_ethik_wiss_dialog/Davis__S._2003_The_least_Harm_-_Anti_Veg_in_J._Agric._Ethics.pdf
(Anonymous). (2013). An Exploration of Methane and Properly Managed Livestock through Holistic Management. In Savory Institute. Retrieved 4 April 2016, from http://savory.global/assets/docs/evidence-papers/exploration-of-methane.pdf
Philpott, T. (2010, 24 February). New Research: Synthetic Nitrogen Destroys Soil Carbon, Undermines Soil Health. In Grist. Retrieved 4 April 2016, from http://grist.org/article/2010-02-23-new-research-synthetic-nitrogen-destroys-soil-carbon-undermines/
Archer, M. (2012, 15 Dcember). Ordering the Vegetarian Meal? There’s More Animal Blood on your Hands. In The Conversation. Retrieved 4 April 2016, from http://theconversation.com/ordering-the-vegetarian-meal-theres-more-animal-blood-on-your-hands-4659
(Anonymous) (2016, 3 February). Organic Agriculture Key to Feeding the World Sustainably: Study Analyzes 40 Years of Science Against 4 Areas of Sustainability. In ScienceDaily. Retrieved 4 Apri 2016 from http://www.sciencedaily.com/releases/2016/02/160203085855.htm
Bush, J. (2016, March 19). Study Claims Plants Can Feel When They Are Being Eaten and They Don’t Like It! In The Homestead Guru. Retrieved 4 April 2016, from http://thehomestead.guru/study-claims-plants-can-feel-when-they-are-being-eaten-and-they-dont-like-it/
Are you missing out? The potential nutrient deficiencies in vegetarian diets.
Through all the research on diet and lifestyle of our early ancestors and into healthy indigenous and traditional cultures, one thing is now crystal clear.
There’s no ONE natural human diet.
Different parts of the world have hugely varied landscapes that grow different native foods and humans have adapted rather nicely to utilising on these available foods.
However what’s also clear is that although traditional diets varied hugely, the inclusion of at least some animal foods was essential to maintaining robust health over the long term.
There are no essential foods, but there are essential nutrients only found in animals foods. Plant-based diets are virtually devoid of B12, calcium, iron, zinc, the long-chain fatty acids EPA & DHA, and fat-soluble vitamins like A & D.
Adequate B12 intake is thought by some to be possible from certain plant sources such as seaweed, brewer’s yeast, spirulina and fermented soy. As it turns out, plant sources of B12 are mostly B12 analogues or cobamides which in fact block the intake of, and increase the requirement for true B12.
Vegans are often found to be deficient in calcium. Not just because their diet doesn’t include calcium rich animal foods but the calcium-rich plant foods they’re eating contain oxalates and phytates which block absorption of some of the calcium contained within them. (1) (2) (3)
Vegans often have lower serum ferritin concentrations than omnivores even though their iron intake calculations are comparable. Once again this is due to the form in which the iron is eaten. Many plant foods are high in iron but the iron is in the (non-heme) form that’s poorly absorbed. Many of these plant foods are high in iron absorption inhibitors, such as phytates, polyphenols and oxalates. The result of this combination is that 90% or more of the iron in those foods isn’t absorbed. Luckily the absorption inhibitors in only seem to apply to the non-heme sources of Iron, so If you’re eating plenty of veggies with your meat then you’re good to go. (4) (5) (6)
Zinc’s the same story, although there’s not too much concern about the intake levels of zinc in a vegan diet, the high levels of phytate in the plant foods being consumed increase the volume of those foods required to absorb sufficient zinc. (7) (8)
EPA and DHA are two (omega-3) essential fatty acids found nearly exclusively in fish and animal foods. These long chain fatty acids are thought to protect against diseases such as: cancer, asthma, depression, cardiovascular disease, ADHD, and autoimmune diseases. Some plant foods contain both linoleic acid (omega-6) and alpha-linolenic acid (omega-3) which are essential fatty acids. Some plant based omega-3 (ALA) can be converted into DHA and EPA however, the conversion rates are very low at about 5- 10%. The successful conversion of these ALA’s is dependent on adequate absorption of synergistic nutrients such as zinc and Iron – hmmm!
If we eat too many omega-6 fatty acids this will interfere with the successful conversion of ALA into DHA and EPA. This is why grass fed meats with a higher ratio of 3:6 are important. and why vegans who are eating diets high in omega-6 (which they inevitably are) are less likely to successfully convert ALA into EPA or DHA. (9) (10)
It’s been shown that traditional cultures all have a near equal balance of omega-3 and omega-6 in their diets.
As Nora explains in her wonderful article here’s a very special fat out there that is found only in the fat of grass-fed and finished animals. CLA or ‘conjugated linoleic acid’ could be one of the most healthful and potent cancer-fighting substances in our diet.
CLA has been proven to – even in amounts we’re likely to eat – can block all three stages of Cancer unlike most “anticancer nutrients” which are only effective in one stage. Research has demonstrated beneficial effects of natural CLA from animal fat have been found in cancers of the breast, prostate, colon and skin.
Correlation is not causation but it can give us clues. Several studies strongly suggest CLA could be particularly helpful in the fight against cancer. In one Finnish study, women who ate the most CLA had a 60 percent lower risk of breast cancer than those who ate the least. Some French researchers sampled the breast tissue of 360 women and found that the women with the most CLA had a staggering 74% lower risk of breast cancer than the women with the least CLA.
In a study that perfectly highlights the need for whole food solution not isolated nutrient supplements; human breast cancer cells were incubated in milk fat high in CLA or in an isolated form of CLA without any milk fat. The milk fat high in CLA decreased the growth of cancer by 90 percent compared to 60%. What was shocking is that some cells were incubated in linoleic acid (the omega-6 fat high in grain and grain-fed animals meat) the growth of the cancer cell increased by 25 percent!
There are more and more studies being done on the preventative properties of CLA against breast and Colon cancer and the findings offer a great deal of hope for those willing to source good grass fed and finished milk, butter and meat.
As Jo Robinson says on ‘Eat Wild’ ‘Many people take a synthetic version that is widely promoted as a diet aid and muscle builder. New research shows that the type of CLA in the pills may have some potentially serious side effects, including promoting insulin resistance, raising glucose levels, and reducing HDL (good) cholesterol.’ You just can’t fake natures processes.
Vegan diets are nearly entirely absent in fat soluble vitamins A and D. Fat-soluble vitamins are critical activators to human health and are found mainly in animal foods particularly seafood, organ meats, eggs and dairy.
Vitamin A has a critical role in maintaining healthy vision, neurological function and healthy skin.
Vitamin D deficiency is common and linked to increased risks of developing common cancers, autoimmune diseases, hypertension, and some infectious disease.
Apart from certain hard to find mushrooms which contain vitamin D, most plant foods don’t contain vitamin A or D. Plants contain beta-carotene which is the precursor to vitamin A but the conversion rates are poor. (12) (13) (14)
Vitamin D levels have been shown to be 74% lower in Vegans than in Omnivores.
To get the same vitamin A hot as a portion of beef liver you would have to eat 14 cups of carrots. We know that in healthy traditional cultures people at up to ten times the amount of Vitamin A than our current RDA. To attain these levels of vitamin A today from plant sources would be virtually impossible. (15) (16)
In 1945 Weston A Price discovered through the chemical testing of the organ meats, eggs and butter eaten by healthy traditional cultures an unknown fat soluble nutrient he called ‘Activator X.’ He discovered that the nutrient was present in higher quantities in the meat, milk, butter and eggs of animals eating quickly growing green plants in healthy pastures.
Dr Price found the nutrient played an influential role in the absorption of minerals, protection from tooth decay, growth and development, protection from disease and the healthy functioning of the brain.
A growing body of scientific work now confirms that the mysterious activator was Vitamin K2 which work synergistically with the other fat soluble activators vitamins A and D and is usually conveniently packaged with them in traditional fatty grass fed animal foods. (17)
Vitamins A and D tell the cells to produce certain proteins and vitamin K then activates these proteins. The K vitamins are also essential for effective blood clotting.
As illustrated in Kate Rheaume-Bleues’ ,‘The Calcium paradox’, vitamin K2 is the transport mechanism that gets calcium to your bones and eating calcium without sufficient K2 will be essentially wasted. Supplementing calcium could even be harmful in the absence of animal foods as it could increase the formation of plaque in the arteries or kidney stones if it’s not utilised in the bones.
Apart from fermented soya ‘natto’ and some other fermented vegetables, plants don’t provide vitamin K2. The K2 found in fermented foods is produced by the bacteria (animals) in the fermenting process. The K1 found in green leafy vegetables has a low conversion rate when ingested directly by humans – approximately 10% .
Vitamin K2 is thought to be one of the main nutrients responsible for the wide facial structures, lack of tooth decay and fine stature of the non-civilised people Weston Price studied in his research.
Weston Price found that ‘the diets of healthy, non-industrialised peoples contain at least four times the minerals and water-soluble vitamins, and ten times the fat-soluble vitamins found in animal fats (vitamin A, vitamin D and Activator X, now thought to be vitamin K2) as the average American diet.’ (18)
Modern diets in ‘civilised’ parts of the world are now based on processed foods, refined grains, sugars and vegetable oils. But even the animal foods we are eating contain only a shadow of the nutrients our ancestor’s wild meats would have offered up.
In one study Cows grazing pasture and receiving no supplemental feed had 500% more conjugated linoleic acid in milk fat than cows fed typical dairy diets. (19)
In another study, fatty acid profiles were significantly modified by different diets in milk cows. CLA, vaccenic acid (VA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) significantly (P < 0.05) increased in plasma as a function of the proportion of pasture added to the diet. (20)
In a study on lamb by Bristol University the favourable fatty acid profiles of lamb improved when lambs where grazed on habitats with a greater diversity of species against a control of lowland pasture.
It’s clear from numerous studies that animals eating a natural diet with produce meat, milk and eggs that are higher in many of the nutrients helpful to human health. It is also clear that the health of the land, diversity of the habitat and breed or species of the animal influences the potential health and therefore the produce it supplies. Choosing produce from animals that have been reared in ways that mimic nature will outperform those which have been reared on un-natural foods in confinement every time.
I need no convincing that a diet high in poor quality and processed animal proteins is bad for your health and I would also like to make it clear that I’m not necessarily suggesting a high-protein diet is a great idea either, especially it reduces the amount of nutrient dense veggies you eat. Individual health, associated eating habits, quality of food choices, hormones, common gene mutations and the composition of our gut microbiome are hugely influential on how successfully we utilise and convert nutrients. Some people will manage very well on a vegetarian diet who others will feel and look terrible. A vegetarian diet based on junk food is a very different deal to a raw food diet which includes pastured eggs and raw milk. We need to be careful about jumping on a bandwagon or making sweeping statements. (21)
That said there’s no credible evidence that being a vegetarian is any healthier than being a health-conscious omnivore. (22)
There are many studies being thrown around to ‘prove’ a vegetarian diet results in better health but in nearly all of them they are loaded with what is known as the ‘healthy user bias.’ The healthy user bias occurs because the type of people who would take a huge step like cutting out an entire food group from their diet in the name of improving their health, are already some of the most health oriented and ethically minded people within society. (23)
To compare vegetarians with a general selection of meat eaters which includes a considerable number of McDonalds eating and sugar addicted elements of society is a tad unfair! But even with a fair heap of healthy user bias included, this study found no difference in mortality rates between vegetarians and meat eaters in the UK. (24)
Here’s an example of why these types of studies don’t prove cause:
This study compared smokers with non-smokers and analysed their consumption of vegetables and other healthy habits.
‘Although Americans as a whole have unhealthy diets, smokers appear to have worse diets than their nonsmoking counterparts. Prior epidemiological studies have shown that smokers consume more fats, alcohol, and caffeine and less fruit, vegetables, and fiber than nonsmokers.5–7 These unhealthy habits are evident even among adolescent smokers. Teenage smokers are more likely to skip meals8,9 and eat less healthy foods10 than their nonsmoking counterparts’.
From this study, you could conclude that smoking somehow stops you eating vegetables. The more sensible conclusion, however, is that people who smoke aren’t educated in healthy eating choices or don’t give a hoot about their health.
Thankfully there is one study that does consider this healthy user bias. This study compared omnivores and vegetarians that both shopped in health food stores and found no significant differences in rates of mortality even though vegetarians are likely to be consuming far higher amounts of nutrient dense vegetables.
This study also studied omnivores and vegetarians that were considered healthier than the average population and found no statistically significant differences in rates of mortality.
Being a healthy vegetarian seems to be as achievable as being a healthy omnivore, but remaining healthy as a vegan for a prolonged period is a far harder task. Vegans need to supplement heavily and there’s little room for ‘empty’ calories; every mouthful should contribute towards a carefully planned nutritional plan that fills all the gaps.
Be aware that we have no historic evidence of any healthy cultures that didn’t eat at least some animal foods, nor do we have any long-term evidence of vegans that have maintained robust health for more than one generation. If you choose to follow this diet you’re part of a rather uncertain human experiment!
I would love to hear your thoughts on ‘Are you missing out? The potential nutrient deficiencies of a vegan diet’ below.
For many more links to relevant research and evidence please take a look at the ‘healthy Omnivore‘ board.
Is eating meat bad for your health?
Do you ever wonder if eating meat is bad for your health?
Meat and high protein diets have come in for some pretty bad press recently, but is it justified?
It seems the vast majority of studies that suggest a correlation between eating meat and disease are ‘observational’ studies.
he fundamental problem with observational studies in this context is that they don’t take into account that many people who eat a high protein diet also have other VERY bad dietary habits which could be a more significant cause of their poor health.
The fundamental problem with observational studies in this context is that they don’t take into account that many people who eat a high protein diet also have other VERY bad dietary habits which could be a more significant cause of their poor health. This is the opposite to the ‘healthy user bias’ found when studying vegetarians who usually demonstrate other health promoting activities besides what they eat.
If you think about it, many people who eat high quantities of meat also eat high quantities of refined carbohydrates – perhaps grain fed burgers with a sugary refined bread bun washed down with cola!
Some people who eat meat will smoke, drink, sit on their bums all day and eat sweets. Others will be fit, eat a huge range of nutrient dense vegetables, de-stress with yoga and only eat organic meat.
Correlation is NOT causation.
These studies never distinguish between high-quality nutrient-dense animal proteins – like those from 100% grass fed animals, and meat from intensively reared animals that have eaten mainly grain. The effect of these two types of meat on your body is profound.
There are countless great reasons backed up with credible evidence that eating good quality meat is a very healthy thing to do.
Here is the respected Functional Medicine Doctor Dr M Hyman on the topic of ‘Is eating meat bad for your health’.
Frankly spinning scientific research one way and another to suit a moral standpoint isn’t of much help, who said we have to have empirical evidence to make sound judgements anyway?
In these situations, I personally try and bring it back to good old common sense.
My qualifying question is this; Does it make sense that the very food that we are designed to eat and have thrived on, for 100,000s years would suddenly cause a wide range of diseases unknown to our Palaeolithic ancestors? I think not!
What has changed is the quality of the meat we eat and the other things we eat, drink and do.
We will be diving into these subjects in more detail in upcoming articles.
Caroline x
Here is my friend Diana on Meat, Cancer and Sustainability.
This is a fantastic post on the healthiness of eating meat.
Here is Chris Kresser on Eating Meat
Zoe Harcombe has written a wonderful in-depth response to the WHO meat and Cancer report.
Do you want to help ignite a consumer revolution?
Do you want to ignite a consumer revolution?
If you have read any of my articles or looked at our bio you will know that I’m deeply passionate about the environment, animal welfare and healthy food. It probably won’t be a huge surprise to realise that the motivating aim for Primal Meats is to use it as a tool for influencing change in the way our animals and land are being farmed and to provide customers with a level of nutrition not easily found in ‘conventional’ meat.
There is a perception in society that business people are hard-nosed; exploit customers, the environment and animals to make a profit – sadly it’s sometimes true.
But, how does this happen? Most small-scale businesses are born from a passion for a product or solution, I doubt they set out to exploit anyone. Being in business is really tough; perhaps year after year failing to make enough profit leads to tough choices. Shaving costs off every transaction, squeezing every drop out of the workforce to maximise productivity and buying from the cheapest supplier is common practice in order to stay afloat or remain competitive. Click the image below for the true cost accounting video.
Patrick Holden and the Sustainable Food Trust are championing ‘True Cost Accounting’
We are all part of this process too. Most people won’t pay the ACTUAL cost of producing something well if there is a cheaper option available – especially if the consequences of the cheaper option aren’t highlighted. We don’t see the factory farmed animals, the giant ‘efficient’ slaughter houses, the lakes of slurry, the soil losing vast amounts of CO2 into the atmosphere, the rivers destroyed by chemical pollutants, the exploited third world workforce and we don’t notice that what we are eating is merely a shadow of the delicious nutritious food of our grandparents!
In the 1950’s food costs made up about 1/3rd of the household income; nowadays this figure is less than 10%!
The hidden costs of producing cheap food don’t disappear, they are simply shifted. The cost of cleaning up waste, the increased health care needs through consumption of toxic food, the subsidies paid to farmers and the income support given to for poorly treated workers are all paid by US.
I have a dream: one day there will be businesses that can pay their staff (and themselves!) fairly, regenerate the environment with every action, delight their customers with their products AND actually make a profit in order to stay in the game long-term. In this business model, all the ‘true costs’ are accounted for.
Do you know what? It’s up to us to make this happen.
I have for years been a huge advocate of the Savory Institute and Allan Savory’s work in regenerating our grasslands as a way to reverse climate change, heal displaced communities and address the disastrous loss of diversity that is destroying ecosystems worldwide.
Up until last year, it was only a fantasy that I could become involved in such inspiring work.
Guess what?
The first UK hub – 3LM – opened in January 2016 and I was one of the first in the pipeline to become an accredited professional in Holistic Management. With this, I continue to encourage farmers to not only to step away from using ‘inputs’ but to focus their attention on regenerating their land for the sake of the planet and their profits. Regenerating land builds soil health, natural fertility and resistance to flood, drought and disease. In the process of building soil, large amounts of atmospheric carbon can be sequestered making a really huge contribution toward reversing climate change.
As a supporter of Primal Meats, you have helped us increase the demand for high welfare, healthy and sustainable meat – it’s obvious you really care. Rearing 100% grass-fed animals is one very important piece of this puzzle but in order to regenerate soil and sequester CO2, sometimes other principles also need to be in play.
There are only a handful of inspiring Farmers in the UK farming to this level; we need to learn from them and encourage their success.
Rebecca Hosking explains Holistic Management and Holistic planned grazing click the image below.
Rebecca Hosking explains what Holistic Planned Grazing (a tool used in Holistic Management) is all about.
Roger and Gilly who farm on the stunning Isle of Lismore are also planning their grazing and managing for soil health and biodiversity. They’re excited about the results they’ve had and are working hard to teach others what they’ve learned so far.
Roger, Gilly and Rebecca are pioneering a better understanding of how best to maximise the productivity of our UK grasslands while increasing the land’s capacity to make more food, lock down atmospheric carbon and become flood and drought resistant, all while increasing the potential for wildlife to thrive.
I’m a big believer in customers having a stake in, or at least an influence on how a business works. Your money spent in a supermarket is probably lost in a big greedy machine.
Your money directed at passionate, regenerative farmers or growers could keep that business afloat and enable them to inspire other growers to do the same – that’s an incredible power of influence you have right there in your wallet.
Stephen and I have decided to support any Farmers in the UK who start to manage their land regeneratively through Holistic Management. We will offer to sell their meat and other animal products through Primal Meats on our ‘wholly cow‘ platform. Please help us drive this campaign by spreading the word and to consider buying some of the produce when it becomes available. We’ll keep you updated.
Click the image below to watch the film launching the ‘eat it, wear it, regenerate it’ campaign.
Take a look at the campaign video to understand why only YOU have the power to make this happen.
Check out our shop to continue supporting innovative family farms.
Thank you so much for your continued support. Please share this email with anyone you think may find it interesting.
Caroline x
Grass fed meat health claims
I have been studying nutrition for many years and generally advocate an omnivore diet of organic veggies, grass fed meats (including all the cuts and offal) and healthful fats. I thought it would be useful to compile a range of articles and studies that I have read over the years to illustrate why I suggest follow this diet and believe it to be the healthiest choice for most people.
If you want to learn more about the ancestral health approach we recommend take a look at this page on our sister web site
I address the sustainability and moral issues around eating meat in other places, but below is a board I have created for anyone digging into the facts and myths around the health reasons for including grass-fed meat in your diet.
Primal meats working to help the Maasai in Kenya.
Maasai Primal Solution
It’s difficult for us to imagine how it must feel to see your family and friends hungry, thirsty and dying. I can’t imagine how hard it must be to see one after one of your precious animal’s die of thirst. But after being thrown into a drought of unprecedented severity this is exactly what Dalmas and many of his Maasai community had to endure.
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Having practised his traditional rites as a Maasai young man, Dalmas went to a local rural primary school and then continued on to Moi University to complete Bachelors and Masters Degrees. He then worked at a public university for seven years but it wasn’t long before he felt a loss of identity and a deep longing for his old home and life.
He recounts: ‘I love my culture, I love livestock, especially cattle and sheep and I felt the only life for me was to go back to the village and be a herder. This is a life of peace and fulfilment.’
The Maasai people of East Africa live in southern Kenya and northern Tanzania along the Great Rift Valley on semi-arid and arid lands. The Maasai occupy a total land area of 160,000 square kilometres with an estimated population of 841,622 people. Dalmas is from the Kajiado County in Kenya.
The Maasai, are pastoralists which mean they graze animals for both income and food. Their grasslands have long supported a semi-nomadic lifestyle that provides a healthy diet of meat, milk, herbal soup, some honey and occasionally fresh blood – the perfect ‘primal diet,’ This nutrient dense high protein diet has produced some of the world’s finest human physical specimens. Maasai people are renowned for being very tall and muscular, practically disease free and definitely win the prize for biggest warm smile full of perfect pearly teeth!
The traditional Maasai sense of community is incredibly strong, is well organised and functions harmoniously. The women are responsible for the homes – simple ‘kraals’ of mud, sticks, grass and dung arranged in a circle surrounded by protective thorns – collecting water and milking livestock.
The men offer protection and security as warriors or wisdom and organisational structure as elders. Boys are traditionally responsible for herding the cattle, sheep and goats with the help of the warriors when droughts of trouble take them further afield or if families decide to send the boys to school.
Dalmas says: ‘The leader of each age set is selected by elders who scrutinise family background and genealogy to see whether the potential candidates’ families are people who love peace and justice and show qualities of braveness.’
As a healthy people medical intervention is rarely required however highly effective treatments even for fractures and tumours – come in the form of herbal remedies; the skills of healers are still highly valued above and beyond more Westernised forms of medicine.
So Dalmas started a plan to leave his employment and return to be a Maasai herder and raise grass-fed beef cattle in the traditional pastoral system. He took a bank loan and managed to accumulate enough money to build a herd of 127 cows, he resigned from his job and returned to his Maasai community.
Dalmas remembers: ‘The community was so happy and our elders really loved that, after getting a University degree I was coming home and investing in our village. I become a role model for our young people and was highly respected for understanding what is really important in life; community, good health and a sense of identity.’
But after several dry years the ultimate disaster struck, the drought became so severe that everything changed. The watering holes, rivers and wells dried up and the animals – the main source of nutrition for the Maasai – started to die. Eventually, 90% of all the livestock belonging to the community died; Dalmas was left with only 14 cows.
Image of dying livestock in Kenya’s Droughts from the Guardian.
Dalmas remembers: ‘my community were reduced to beggars who depended on food relief to survive, this food was poor quality and a very different from what we were used to so made us sick. I saw children die of malnutrition and lack of water and old people dying of starvation.’
‘People started coming to me for help, I had a little money so helped buy food, but the food was being sold expensively by exploitative business people who hoarded it in order to raise demand to increase their profits.’
Even though Dalmas lost his livestock along with it his dream, he has vowed to help his people protect themselves from future droughts that a changing climate will inevitably strike.
Dalmas has created a non-profit organisation called ‘Ildalalekutuk Maasai Action for Development.’ His organisation looks for partners to solve the problems and bring about a liberated, independent and prosperous Maasai society. One of the core objectives of the resilience measures being investigated is the use of ‘holistic planned grazing’ which has been shown to regenerate grasslands that are turning into desert. Watch this short video below. Holistic planned grazing makes grasslands more resilient to drought and flooding.
I have been passionate about Alan Savory’s work and holistic planned grazing for four years and over the last year have been training to become a Professional in Holistic management and planned grazing. I want to be able to help farms in the UK to move towards a regenerative model.
Primal web and Primal Meats will be campaigning and raising awareness in support of creating a ‘Centre of regenerative pastoralism’ for Dalmas and his Organisation. The Centre will develop and train Maasai pastoralists in a more regenerative approach to herding and grazing their livestock. It will also act as a research centre on Maasai pastoralism, traditional knowledge, ethnobotany of the Maasai etc.
Stephen and I will be visiting Kenya in December to offer our services in holistic management and sustainable building to put together plans for the development.
We hope to raise funds to:
1) Purchase a four wheel drive vehicle to transport experts and trainees to the centre and across the vast terrain.
2) Build a classroom suitable for training the Maasai pastoralists in holistic planned grazing.
3) Build a basic accommodation facility to accommodate visiting scientist and experts and generate self-funding through conservation tourism.
4) Buy 60 acres on which to conserve climate resilient breeds and demonstrate holistic planned grazing on a smaller scale.
Not only will regenerating the grasslands of Kenya help provide food and water security for the Maasai, the carbon captured in the process of building soil and biodiversity will reduce the atmospheric Greenhouse load for the rest of the world.
As farmers and consumers, we all have a part to play in the climate change that is destroying the lives of these people and will eventually destroy our lives too if we don’t act soon.
I can think of no better cause than to support a ‘primal culture’ through farming their own ‘primal meats.’
This is all part of our Primal Solution. Learn more about how healing the land can address many of the world’s BIG issues HERE.
So we need YOUR help.
We are pledging a £1 to this cause for every sale we receive through Primal Meats.
YOU can make a donation below if you also want to help get this cause off the ground and of course, we will keep you updated on our progress.
Please also share this post to help us spread the word.
Caroline x
Is it environmentally sustainable to eat meat?
Is it environmentally sustainable to eat meat?
We held a live webinar recently that was really well attended but thought you may like the chance to view the replay for free. We will be posting three webinar videos tackling all angles of the criticisms we often receive as meat eaters this is the first and the next two will cover the ethical issues around eating meats and the health effects of eating meat. In the mean time take a look at these three articles on those subjects.
Is it morally right to eat meat?
The diet that created modern humans.
Why were traditional diets so healthy?
An omnivore diet can be more sustainable than a vegan diet – learn how It has become an accepted ‘fact’ that eating the meat is bad for the environment and that becoming vegan is the answer to saving the planet but is it true?
Let’s take a look.
Please share this video if like it. Thanks, Caroline x
Is an vegan diet more sustainable then an omnivore diet? Probably not!