Investigating Misconceptions Surrounding Veganism

 by Alice Collins

In recent years the concept of veganism has become a highly discussed topic, perhaps more so as a result of its controversy rather than its popularity. So, what is veganism? One definition is ‘the practice of abstaining from the use of animal products’, consequently this is how it differentiates itself from ‘vegetarianism’ because animal ‘byproducts’ are avoided as well as their meat. ‘Veganism’ usually relates to diet however it can also include non-consumable products such as leather or fur, however the extent to which these ‘rules’ are followed vary from person to person. For instance, some people opt to follow the vegan diet for the potential health benefits and therefore may choose to avoid only food produce rather than all animal produce. This sparks a debate though because some say there is a difference between being ‘vegan’ and being ‘plant-based’, with the idea of veganism focusing more on the ethical issues associated with animal produce. ‘Veganism’ differentiates itself from ‘vegetarianism’ by avoiding animal byproducts such as dairy and eggs as well meat itself, so it is essentially avoiding all products related to animals, no matter how closely.

The concept of veganism seems baffling to many, mainly because people are often unaware of how food products actually come to exist. In this way, vegetarianism is more understood because it is fairly obvious where meat comes from, however it is less understood why so-called ‘byproducts’ such as milk and eggs are avoided. For example, it is a common misconception that cows just ‘produce milk’ as one of their natural functions, however this is inaccurate. Just like us, cows are mammals, and as a result they only produce milk once impregnated. Naturally, this makes sense, as female cows would produce milk to feed to their own young, just like women may breastfeed their babies. This is where one of the ethical problems arises, and can explain why some people choose to avoid dairy produce from an animal welfare point of view. Essentially, the calves which are born as a result of impregnating the cows are viewed as a waste product of the dairy process, and are separated from the mother cow almost immediately after they are born. This is all to do with profit margins, because if the calf was allowed to stay with its mother, then it would begin to consume the cow’s milk, therefore reducing the volume available for human consumption.

Similarly the farming of eggs has some varying ethical viewpoints which are sometimes misunderstood. Unlike milk with cows, chickens naturally produce eggs which are essentially part of their menstrual cycle. So why do some people see this as problematic? The issue does not lie with the production of eggs itself, but more so the process of breeding the chickens. Just like within any population, the ratio of males to females is 1:1 due to the natural outcome of reproduction, and as a result only 50% of the chicks (the females) are deemed as useful. From the viewpoint of the egg industry, male chicks are useless because unlike female chicks they do not have the potential to produce eggs. Consequently, male chicks are not desirable and they are viewed as ‘wastage’ so they are usually disposed of as soon as possible (usually within 1 day of chick sexing), with the most common methods being either maceration or asphyxiation. It is for this reason that most poultry meat is from hens and not roosters, because the farming of just female chickens is more economically viable (roosters are also much more aggressive which makes it difficult to keep large numbers together).

Another common argument against veganism is that it is bad for the environment. Just like any diet, there are some negative environmental implications, with most of them relating to the transport of food items from distant countries, or the energy requirements for processing foods. Consequently, the type of foods a vegan may consume heavily influences their environmental impact. For instance the consumption of vegetables has a fairly low impact on the environment, however foods such as tofu and meat alternatives have a larger impact due to their processing methods. Increasingly, large amounts of deforestation are being carried out in countries such as Brazil and the US in order to make room for the cultivation of soya. This in turn leads to loss of biodiversity as well as contributing to climate change by increasing CO2 levels in the atmosphere. Certainly, the demand for soya foods from vegans is a factor in this problem, however it is only a tiny fraction of it. Contrary to common beliefs, it is estimated that between 70-80% of soya being farmed is actually for soya-dependent livestock such as pigs and chickens. Effectively, the majority of the demand for soya is fuelled by the animal agricultural industry, not the plant-based diet. The harvesting of soya has also been extended to many different countries in recent years, with it being grown here in the UK since 1998.

Unsurprisingly, there are many questions concerning the health effects of veganism on the human body, and for good reason. This is because it can have the potential to cause health adversities if done in the wrong way. For example, it is more difficult to obtain certain vitamins such as B12 through the vegan diet, so it is often a good idea to take a supplement if a person struggles to consume enough through just food itself (although it is entirely possible to obtain enough through the consumption of particular foods). Perhaps the most common question relating to the nutritional value of a vegan diet is ‘How do you eat enough protein?’. To address this question, the first thing that needs to be considered is how much protein you actually require within your daily intake. The DRI recommends 0.36 grams of protein per pound for a sedentary person, which can actually be met fairly easily with the consumption of plant-based foods. Of course, this varies from person to person (for example people aiming to build muscle require more protein - an estimated 1g per lb) however this is equally as attainable with the correct foods. A common misconception is that protein is only found in foods such as meat and eggs, however the truth is quite the opposite and protein can be found in many different foods including a wide variety of plant-based foods such as vegetables and pulses. For example, there is 19g of protein in just 100g of chickpeas, which amounts to over 40% of the recommended intake for an average woman, or around 35% for an average man.

It is unclear what the future holds for ‘veganism’, but it seems to be a growing movement with more and more people beginning to follow it. Whether this number will keep increasing is questionable, and might depend on further research which is carried out into the effects of veganism on both the human body and the environment.