Alison Morgan, Anita Tagore og David Ellis Why Vegans Have Smaller Brains: And How Cows Reverse Climate Change

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Many people have become resigned to the idea that heart disease, cancer, Alzheimer's or another degenerative disease will kill them. This thought-provoking and topical book shows that these illnesses were not our fate in pre-history and they need not be our destiny in the future. It explains how we can prevent and reverse many chronic diseases by eating the diet that drove human evolution, a diet based on meat, animal fat and offal. Studies looking at brain scans of elderly people find that certain people have a greater degree of brain shrinkage over the years. An Oxford University study found that older people with the lowest levels of vitamin B12 had the most brain shrinkage over time. And at the other end of the age spectrum, breast-fed babies of vegan mothers sometimes show brain atrophy. Luckily, brain atrophy in babies can be reversed with vitamin B12 if the atrophy is picked up in time. In all these cases brain atrophy is owing to nutrient deficiencies. Nutrients that are vital but aren't found in any plant food. This groundbreaking book reveals why plant-based eating is not only harming human health, it is also harming the planet. The authors explain why a pasture-reared meat diet is more ethical and humane than a vegetarian or vegan diet. They show how crop farming is causing climate change, soil destruction, animal suffering andecological disaster. The flawed logic that we should replace meat with plant-based food means that environmental destruction will continue, along with the socio-economic costs of diet-related disease. In contrast, regeneratively-grazed cows mitigate climate change, enrich soils, support wildlife and provide nutritious food. The authors firmly anchor the health benefits of an all-meat diet with farming and the environment. This book comes at a time of health and environmental crises, when the public has never been more interested in these issues, yet equally never more confused. With qualifications in medicine, nutrition, geology and agriculture, the authors bring together a unique combination of expertise in health, diet, earth sciences and the impact of farming systems on the environment.

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