Vegans are sproutin’ mad at me — absolutely steamed, like microwaved broccoli — over my recent column on soy "burgers" contaminated with hexane, a dangerous neurotoxin. (Read: "Dangerous chemical used to process soy.")
Talk about shooting the messenger — you people should be thanking me! (And to those of you who did, you’re welcome.)
To be fair, a few vegetarians sent me carefully written, thoughtful defenses of their diets, and I enjoyed reading them — even if they were ultimately wrong. Others, well… let’s just say I’ve seen better writing on bathroom walls.
Here’s my favorite, unedited and uncensored:
“I think you’re a shil for the meat industry. As a doctor you should know the majority of the health issues in America are due to high intake of animal fats. So continue your advice to all those who eat these items (you as well) and perhaps die of a heart attack, stroke, diabetes, high fat and blood pressure.”
The only part he got right was when he called me a doctor!
Sorry pal, but you’d have to be high on sugar to believe that animal fats are causing disease. Our problem isn’t meats — it’s sweets.
Here’s a simple experiment you can try at home, when you’re not too busy sending out hate mail: Create a graph of sugar consumption over the past century. Then, create a graph with obesity, diabetes and heart disease levels over the same period.
Drop me a line and let me know what you find. Feel free to use crayon if it’s more comfortable.
Several angry greenies accused me of being a shill — or a "shil" — for the meat industry, which only proves they’re really vegans. Any regular reader who thinks I support the meat industry is clearly suffering from one of the well-established side effects of a meat-free diet: memory problems due to low vitamin B12.
Here’s a refresher:
Factory farms are disease mills, and the "meats" that emerge from them are crawling with filth — not to mention dangerous hormones and powerful antibiotics. And yes, they’re even cruel.
I can’t and won’t defend them… but that doesn’t mean you have to give up meat for supposed ethical reasons, either, because there’s a big difference between this shady, greedy industry and natural meats from quality sources.
All you need to do is skip the supermarket meat aisle and visit a good butcher instead — someone who gets natural, free-range, grass-fed meats that are free of hormones and antibiotics, ideally from small organic farms.
You’ll pay more, and it’ll be worth every penny.
And if you STILL think being ethical means depriving your own body of critical nutrients, essential minerals and healthy fats and protein, knock yourself out.
Just remember: plants have feelings too.