Embracing the Circle of Life: My Journey Back to Eating Meat
My movement away from veganism
My journey from the age of 14
In a world where dietary choices often spark heated debates and polarised opinions, sharing this with you has been considered and difficult to come to, as my decision to no longer be vegan was in fact itself. However, my journey back to eating meat has been one of personal revelation and connection to what to me feels very true to say as the natural order of life. From vegetarianism to veganism and back again, my dietary path has been a winding road shaped by compassion, prioritising the health of me and my family, and a deepening understanding of our relationship with the environment and Mother Nature.
I first embraced vegetarianism at the age of 14, driven by a profound empathy for animals and a desire to live in alignment with my values at the time. The decision to abstain from meat felt like a moral imperative, a way to lessen my impact on the suffering of sentient beings. This commitment deepened when I transitioned to veganism at 20, convinced that eliminating all animal products from my diet was the most ethical choice I could make.
However, life has a way of challenging our convictions, and my journey took a turn in my mid-20s when I met Josh. I had been craving meat for a while, but I couldn’t fathom eating red meat. My moral conviction around not eating animals, had stemmed largely from the belief that if you couldn’t face to kill the animal yourself, to be connected with the process, then what right did you have to eat it. At that time I spent a long time in thought and realised that if I had to, I could in fact kill a fish, and also a chicken (yes it feels weird writing this but I want to be full with my explanation), and so I began to eat fish and chicken again (wild and organic, biodynamic).
In 2018 however I returned to veganism. My path over the previous year had led me to many deep and reflective conversations with vegans I met, and at the end of that year, I felt sure that it was the right thing for me to do. Energetically I felt I didn’t want death in my body. So I once again became a vegan.
Yet, about two and a half years ago, a subtle shift began to occur within me. Again I was being exposed to different ways of thinking, and challenged in my beliefs. Being vegan for me had not ever really been born out of a belief that eating meat was bad for humans. Eating meat from animals confined to barns all day and fed unnatural diets unquestionably leads to their poor health, often resulting in the animals being pumped full of drugs. Consequently, the meat itself becomes laden with these medications and tends to be high in inflammatory Omega-6 fatty acids, rather than the beneficial anti-inflammatory Omega-3 found in grass-fed animals. This is compounded for me by the energetic implications for every being involved, when an animal is treated poorly. None of that is good for anyone, but it can be done differently, and I started to realise that perhaps I was not doing what was best for me, my family, or in fact the planet. It started with eggs, then chicken, and eventually, I found myself eating red meat for the first time in 28 years and organ meats for the first time ever. And it feels right - something I never anticipated I would ever say.
Foods that nourish, foods that heal
For me, the factors around my decision to reintroduce meat into my diet was not driven by specific and obvious health concerns or nutritional deficiencies. Instead, it was a realisation that in order to truly thrive and fulfil my purpose, and for my children to do the same, we need to be truly nourished, and the more I understood the more I realised that I couldn’t possibly be truly nourished as a vegan. Having to supplement so much was one indication of this to me. Our food should nourish us without having to supplement, as it did for the generations that have passed before us.
There are many essential micronutrients that are difficult, if not impossible, to obtain from plant-based sources alone. Animal foods provide a rich source of bioavailable nutrients crucial for human health, including:
Vitamin B12: Essential for nerve function, DNA synthesis, and red blood cell formation. While some plant-based foods are fortified with B12, the form found in animal products is more readily absorbed by the body.
Omega-3 Fatty Acids: Vital for brain health, cardiovascular function, and reducing inflammation. While plant-based sources like flaxseeds and walnuts contain ALA, they do not provide the long-chain EPA and DHA found in fatty fish like salmon and sardines.
Iron: Important for oxygen transport and energy production. While plant-based sources like beans and lentils contain iron, it is in a form less readily absorbed by the body compared to heme iron found in animal products like red meat.
Zinc: Necessary for immune function, wound healing, and DNA synthesis. While plant-based sources like legumes and nuts contain zinc, the phytates they contain can inhibit its absorption.
Creatine: Critical for muscle energy production and cognitive function. Creatine is found exclusively in animal products, with meat being the richest source.
Complete Protein: Animal foods provide all the essential amino acids in the correct proportions, making them superior sources of protein compared to most plant-based sources.
Vitamin D: While some plant-based foods are fortified with vitamin D, the most bioavailable form is found in animal products such as fatty fish, liver, egg yolks, and dairy. Vitamin D is essential for bone health, immune function, and overall well-being.
Vitamin A: Animal sources of vitamin A, such as liver, fish liver oil, and dairy products, provide retinol, the active form of vitamin A that is readily absorbed by the body. Vitamin A is vital for vision, immune function, and skin health.
Choline: Found in high amounts in eggs, liver, and meat, choline is essential for brain development, neurotransmitter synthesis, and liver function. It is particularly important during pregnancy for fetal brain development.
Selenium: Animal foods like seafood, organ meats, and poultry are rich sources of selenium, a trace mineral with antioxidant properties. Selenium plays a critical role in thyroid function, immune response, and DNA synthesis.
Carnosine: Found predominantly in meat, particularly beef, carnosine is an antioxidant dipeptide that may have anti-aging and neuroprotective effects. It helps buffer pH levels in muscle tissue and may enhance exercise performance.
Taurine: Abundant in animal-derived foods such as meat, fish, and dairy, taurine is an amino acid with diverse physiological functions. It plays a role in bile acid conjugation, cardiovascular health, and neurological development.
Conjugated Linoleic Acid (CLA): Found primarily in grass-fed beef and dairy products, CLA is a type of omega-6 fatty acid with potential health benefits, including anti-inflammatory and anti-cancer properties. It may also aid in weight management and improve body composition.
Coenzyme Q10 (CoQ10): Present in organ meats such as liver, heart, and kidney, CoQ10 is a powerful antioxidant and a critical component of cellular energy production. It supports heart health, enhances exercise performance, and may have anti-aging effects.
Heme Iron: Found exclusively in animal products, heme iron is more readily absorbed by the body compared to non-heme iron from plant sources. It is essential for oxygen transport, energy production, and overall vitality.
The environment
Secondly, the more I researched, the more my newfound perspective led me to explore regenerative farming practices and the concept of the circle of life. Regenerative farming goes beyond sustainability, aiming to restore and enhance ecosystems rather than simply minimising harm. At its core is a deep understanding of the carbon cycle and the vital role that healthy soil plays in sequestering carbon from the atmosphere.
Unlike conventional farming methods that rely heavily on chemical inputs and monoculture crops, regenerative farming emphasises soil health through practices such as crop rotation, cover cropping, and minimal tillage. These techniques not only improve soil structure and fertility but also increase its capacity to absorb and retain carbon.
Moreover, regenerative grazing practices, such as rotational grazing, mimic the natural movements of wild herds, promoting biodiversity and restoring degraded landscapes. By allowing animals to graze in a controlled manner, regenerative farmers stimulate grass growth, enhance soil fertility, and mitigate the need for chemical fertilisers and pesticides.
The benefits of regenerative farming extend far beyond carbon sequestration. By enhancing soil health, these practices improve water retention, reduce erosion, and increase resilience to extreme weather events. Additionally, regenerative farms serve as havens for biodiversity, providing habitat for a wide range of plant and animal species.
As I delve deeper into the principles of regenerative agriculture, I am struck by its profound implications for both human and planetary health. By embracing regeneratively sourced, grass-fed meat, I am not only nourishing my body but also supporting the health of the environment. Contrary to popular belief, responsibly raised animal products can be an integral part of a sustainable food system, promoting ecological balance and resilience in the face of climate change.
Control of food supply
Finally, throughout 2020-22 I started to become acutely aware of the larger ideological movement around veganism, and the implications for food systems and societal norms. This for me also intersects with concerns about the concentration of power and control within the food industry.
The promotion of veganism, particularly on a large scale, could be seen as a way to centralise control over the food supply. By advocating for plant-based diets and plant-derived alternatives, certain entities—such as large corporations or governmental bodies—may be seeking to consolidate their influence over agricultural production, food distribution, and consumer choices - to me, based on certain factors, this feels like a very real possibility.
We are already seeing in many countries, that transitioning away from animal agriculture could have adverse effects on rural economies and livelihoods that depend on livestock farming. Furthermore, the increased demand for plant-based alternatives incentivises large-scale monocropping and industrial agriculture, which can have negative environmental consequences, such as habitat destruction, soil degradation, and biodiversity loss.
A shift away from traditional farming practices towards large-scale monoculture crop production for plant-based foods could, and the way things are going, will, exacerbate issues related to food sovereignty and agricultural sustainability - which is not a reality I want to sign up for. In fact, my journey through 2020 to this day into self-sufficiency through growing my own food and foraging revealed the inherent challenges of sustaining oneself solely on plants. It became evident that throughout history, no human tribe has ever been strictly vegan, underscoring the inherent connection between humans and animal protein. If we are all taught that eating meat is not good for us or the planet, and we all stop doing it, then it became very clear to me that we would in fact be totally reliant on centralised power to feed us.
Ultimately, these are all things that feel very true to me based on what I am learning, and by writing about it here I aim not to say I am 100% right, but instead to foster greater awareness and understanding of these issues, so we can work towards creating more inclusive, sustainable, and equitable food systems that prioritise the well-being of both people and the planet.
To conclude
In embracing the circle of life through my dietary choices, I have found a deeper sense of connection to myself, to the world around me, and to the universal rhythms that bind us all. I am filled with gratitude and deep reverence for the food that nourishes me and those I love, and at no point do I take it for granted. It is important for me to note that I do not eat meat out, unless I can be 100% sure it is grass-fed, organic, well treated, and farmed with the same reverence and gratitude I feel for the animals. This is not a decision I have taken lightly, and will never take lightly.
As I continue to navigate this shift in my dietary choices, I remain mindful of the social and cultural implications often associated with food. While I recognise that food choices can be deeply personal and sometimes politicised, I am committed to sharing my authentic journey. It has been hard for me to share this, which is why it has taken a couple of years to do so, but now it feels so embedded in me as my truth that the time feels right. As part of my purpose in this world, I embrace transparency and vulnerability, knowing that my experiences may resonate with others who are also on their own paths of self-discovery and alignment.