John Tallent's thoughts on oppression

Debunking Anti-Vegan Myths

Eating and Using Other Animals is Natural:

Vegans Do Not Get Enough Protein / Vegans Must Combine Proteins:

  • Soy beans are a complete protein:  ’Mangels, Messina and Messina 2011, pp. 256–257: “Soy protein products typically have a protein digestibility corrected amino acid score (PDCAAS) … >0.9, which is similar to that of meat and milk protein. Consequently, consuming the recommended dietary allowance (RDA, 0.8 mg/kg body weight [bw]), for protein entirely in the form of soy will meet the biologic requirement for amino acids. … Formal recognition of the high quality of soy protein came in the form of a ruling by the USDA [United States Department of Agriculture] allowing soy protein to replace 100 percent of meat protein in the Federal School Lunch Program.”’
  • Quinoa is a complete protein:  Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
  • Protein and essential amino acids also come from many other vegan sources:  Protein & Amino Acids in Common Foods
  • Also, there is no necessity to eat vegan foods that are ‘complete proteins’ or ‘protein complementary’ in the same meal, also called ‘protein combining’:  Plant proteins in relation to human protein and amino acid nutrition by Vernon R. Young and Peter L. Pellett
  • ***Eating a variety of plants is key!***
  • Protein in the Vegan Diet - The Vegetarian Resource Group

Vegans Do Not Get Enough Calcium:

  • The Academy of Nutrition and Dietetics has this to say about vegan sources of calcium:  ’Low oxalate greens such as bok choy, broccoli, Chinese cabbage, collard greens and kale, in addition to calcium-set tofu, are good sources of calcium that are relatively easy to absorb. Sesame seeds, almonds and dried beans have some calcium, but it’s more difficult for your body to absorb them. Calcium-fortified foods and beverages as well as vegan calcium supplements are other options to help you meet your calcium needs. Remember that high-oxalate greens such as spinach and Swiss chard reduce calcium absorption, making these foods poor sources of calcium.’ [Source:  Academy of Nutrition and Dietetics]

Vegans Do Not Get Enough Iron:

  • 'Dried beans and dark green leafy vegetables are especially good sources of iron, even better on a per calorie basis than meat. Iron absorption is increased markedly by eating foods containing vitamin C along with foods containing iron. Vegetarians do not have a higher incidence of iron deficiency than do meat eaters.'  [Source:  Iron in the Vegan Diet - The Vegetarian Resource Group]

Vegans Do Not Get Enough Vitamin B12

  • B12 and More Scaremongering About Veganism in the News - My Face Is On Fire
  • The B12 Study, Part 2 - My Face Is On Fire
  • Vitamin B12 in the Vegan Diet - The Vegetarian Resource Group
  • ***Additional note:  Even if there were no so-called ‘natural’ sources of Vitamin B12 for vegans, it would not de-legitimize veganism.  We need B12, but we can obtain it from non-animal sources.  Our human conditions in the past give us no justification for continuing to use other animals in the present to satisfy a need that we can easily obtain without the use of other animals.***

A Vegan Diet is Not Safe for Children/Adolescents/Adults/Elderly/etc.

  • The American Dietetic Association (ADA) has this to say:  ’It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include meat (including fowl) or seafood, or products containing those foods…A vegetarian diet can meet current recommendations for all of these nutrients. In some cases, supplements or fortified foods can provide useful amounts of important nutrients. An evidence- based review showed that vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. The results of an evidence-based review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates.  [Source:  Position of the American Dietetic Association: vegetarian diets.]
  • Feeding Vegetarian and Vegan Infants and Toddlers - American Dietetic Association

Plants are Sentient / Feel Pain / Have Emotions / etc.

There Aren’t Enough Plants For Everyone to Go Vegan / Veganism is Unsustainable

Soy is Not Healthful

- John Tallent (2013)

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