May 22,2011
PETA AND EATING MEAT
RE: "PETA May Have A Point," May 14, Mary Winter column
Ms. Winter seems to sympathize with vegetarians in general, but she makes a strong case for most Americans' perception of the radical animal rights organization. PETA has worked hard to occupy the radical fringe on matters of animal rights, and Americans know it. Winter's case for going meatless is further damaged by trotting out that tired old myth that livestock production creates more greenhouse gas than transportation. In the U.S., less than 3% of greenhouse gas is associated with livestock production. You can eat meat with a clean conscience. American agriculture is inherently sustainable. Multiple generations of family farmers and ranchers are still producing food off the same land. Food producers care for their animals and are committed to engaging with consumers about their production standards. Americans like meat and don't need to be scolded for it by Mary Winter, or PETA and its legion of naked interns.
Shawn Martini, Centennial
The writer is director of communications for the Colorado Farm Bureau.
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I'll bet Mary Winter's article opened many readers' eyes. While Andy Rooney feels guilty seeing cows grazing in a field and knowing their ultimate frightening fate and Bill Clinton went vegan for his heart and his grandchildren-to-come, my "aha moment" came from seeing snails, destined to be sauteed with wine, butter and garlic, escaping from the paper bag in which they were being sold at an Italian grocery store. Antennae twitching, necks craned, looking down at the floor and up at the person carrying them, they were industriously making their silent escape. After that, it was easier to relate to others on my plate -- and off they came, too.
Ingrid E. Newkirk, Washington, D.C.
The writer is president of People for the Ethical Treatment of Animals (PETA).
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May 24, 2011 - Page 6A
EVIDENCE TIES RED MEAT, COLORECTAL CANCER
by Jennifer LaRue Huget (Special to The Washington Post)
A report released Monday by an international team of researchers says there's convincing evidence that eating too much red meat and processed meat raises colorectal-cancer risk and that consuming plenty of fiber in the form of plant-based foods reduces that risk. The World Cancer Research Fund and the American Institute for Cancer Research together produce the Continuous Update project, or CUP, which gathers research about various forms of cancer, updating its database every few years. For this report, scientists at Imperial College London conducted a review of published studies and ended up adding 263 new papers about colorectal cancer to the 749 that had been analyzed for the last report, issued in 2007. After that, an expert panel analyzed all the collected evidence regarding the relationships between diet, weight and physical activity and colorectal cancer. The report notes that there is "convincing evidence" that:
--Red meat, processed meat, excess body fat and fat carried around the waist increase risk of colorectal cancer.
--Regular physical activity reduces risk of colorectal cancer.
--Foods containing dietary fiber, such as fruits, vegetables, whole grains and beans, reduce risk of colorectal cancer; garlic probably does, too (though the evidence for this isn't as strong).
--Alcohol increases the colorectal-cancer risk in men. For women, it probably increases the risk.
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