Behind the headlines: Why I'd never be a vegan

As more people opt for a vegan, plant-based diet, Joanna Blythman explains why she isn’t tempted while nutritional therapist Kerry Torrens examines the health implications...

Behind the headlines: Why I'd never be a vegan

Veganism is on the rise, with a 360% increase in the past decade, according to last year’s survey from the Vegan Society. Dedicated vegans, who eat no animal-derived foods at all, still account for only 1.5% of the population. However, more people are adopting a ‘part-time’ approach, and more vegan foods are available in shops and provided in restaurants – a trend driven by the perception that a vegan diet, free from all meat, eggs, and dairy foods, is healthier for you, and better for the planet. Last year, searches for vegan information and recipes at bbcgoodfood.com increased by 300%.

I respect the central motivation driving veganism – notably, the desire not to kill animals – although as an omnivore, I am prepared to kill to eat, providing those animals have had a decent life. Cruel, factory-farmed animal products were struck off my shopping list long ago.

I fully appreciate the argument that stuffing animals with cereals that could be fed directly to people doesn’t make sense. There is no doubt that large-scale factory farming operations can pollute and devastate their local environments, producing methane emissions that contribute to global warming.

However, around 73% of land in the UK is not suitable for growing crops, but is well suited to rearing livestock. So, I believe that free-range, low-density, pasture-based animal rearing on such land can produce good-quality food for humans, be compassionate to animals, and sustainable - even beneficial - for our precious environment. Crucially, I may not be a health professional, but I just can't see how an exclusively vegan diet can be healthy long-term. 

Initially it may seem like a good option, as you’re eating more vegetables. However, no amount of greens or chia seeds can make up for the absence of some meat, fish or dairy, unless you take supplements regularly, as Good Food’s nutritional therapist explains below. I prefer to get my nutrients from food.

Health apart, it seems to me that being fully vegan means rejecting most of the foods that Britain produces. Our rainy, green land is perfect for rearing animals, and it feels counterintuitive to me to completely avoid their products if we believe in supporting our local farmers and producers.

There is also the environmental issue associated with importing the protein-rich staples that vegans eat in place of meat, fish, eggs and dairy. Of course, some enterprising farmers are experimenting with protein-rich legume crops, like fava beans. There is now even a limited supply of British-grown quinoa. But most of the chickpeas, soya and nuts, which are so valuable in a vegan diet, all come from overseas.

We have recently woken up to the previously underrated possibilities of UK-grown vegetables: we no longer turn up our noses at kale and caulifower. But maintaining a plant-food-only diet in these isles is always going to be more challenging than it would be in countries like Sicily or Cyprus.

Kerry Torrens, Good Food’s nutritional therapist, says:

Someone who sticks to a strict vegan diet will lack vitamin B12, unless they take supplements or eat appropriate fortified foods, like plant-based milks and yogurt, breakfast cereals, spreads and yeast products. This means that they may have trouble producing red blood cells, which can lead to anaemia.

Vegans are also more likely to be short on vitamin D3 and long-chain omega-3 fats (from oily fish) – and in some cases, iron and zinc, which are more dificult to absorb from plant foods. Nevertheless, vegans (or those on a mostly vegan diet) have a lower Body Mass Index (BMI) and are slimmer than the general population. They are also less vulnerable to heart disease and type-2 diabetes – two common modern-day diseases. The main issue for health is not whether we eat food derived from animals or strictly do not – it’s the fact that most of us eat too much of it.

If you'd like to trying cooking up a vegan feast, take a look at our vegan recipe collection

Interested in learning more about health and nutrition? Read up on our balanced diet for vegans guide. 

Do you agree with Joanna? Let us know in the comments below...

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
VFP BRIGHTON
13th Jan, 2017
As a vegan chef I have read this article and honestly it is full of all the excuses people use to validate their reasons for eating meat, none of which hold any substance, in particular the belief that you can buy humane meat! I would love the opportunity to write an article in response to this.
Adam York
17th Jan, 2017
Disappointing to see Joanna's longstanding hostility to vegans still alive and kicking.If you can't put your prejudice aside maybe better to write on other topics? We are not short of food producing land in the UK,27% of the country is a lot.Most is currently is ill used and we are one of the least forested countries, in Europe at least.Forests do rather well in maritime mild climates not just grass.As Joanna well knows UK livestock is fed on protein and carbs from S.America particularly, much of the time. It also wouldn't be difficult for a vegan to have a great deal more UK food in their diet than a conventional eater.UK food challenge is all about grain,which ones,how we grow them and avoiding glyphosate on them. Interestingly Fava(or field)beans remain a significant protein source across the Middle East and beyond,eaten in some delicous variations.Much of them are exported from .....E.England.We clearly need better land use but we also have some way to go in developing a UK diet that a)tastes good b)isn't toxic to our organs c)doesn't come out of industrial scale factory farms. B12 is an important and complex vitamin which most vegans are savvy about.Most deficiency cases are people on conventional diets after all.It should not be used as a scare story.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.