The documentary, “Forks Over Knives” makes a compelling case in advocating for consumption of plant-based foods. It heavily criticizes animal-based foods and calls for its total elimination from our dietary consumption. It makes a convincing argument that most of the world’s chronic diseases could be averted by strictly following a vegetable or whole foods diet. In my opinion, a plant-based diet is healthier than processed foods. However, I disagree with the claim that animal-based foods ought to be banished from our meals. The human body needs animal-based foods such as omega 3and free-range eggs.
As seen in fork over knives (2011), it highlights the fact that the western world’s consumption of processed foods, meat, and milk-related products is widely, if not entirely, responsible for the surge in diet-related chronic diseases such as cancer and diabetes. The documentary borrows heavily from the work of Dr. T Colin Campbell. Through his book, he advocates for the adoption of a vegan lifestyle. However, the book was an observational study from which only a hypothesis could be deduced. Tests to make the hypothesis a fact have not been conclusive. From the data analyzed, there was not any significant correlation between consumption of animal-based foods and the increased susceptibility to dietary chronic diseases such as cancer or diabetes. Hence, the claim that animal-based foods are harmful to humans is misplaced and erroneous.
Nevertheless, the documentary sites a study where milk caused cancer in mice. Varying levels of casein made the rodents vulnerable to cancer. Though this conclusively depicts milk as being potentially harmful, it does not indicate the unsuitability of meat consumption. Additionally, the documentary also narrowly captures a study proving that some nutrients in animal protein caused increased susceptibility to cancer. However, the documentary does not shed more light on the particular type of nutrients and whether they are found in plants. The continued rise in the number of people suffering from obesity due to poor feeding habits is explicitly discussed in the film. Blame is mostly placed on meat, milk and processed carbohydrates as the food to avoid at all costs. From the tests mentioned above, the scientists behind “Forks over Knives” clearly illustrate the potentially hazardous repercussions of milk and processed carbohydrates to the human body. The entire documentary nonetheless utterly fails to show any concrete proof that meat is harmful.
I support the documentary’s recommendation of a plant-based diet. According to Cart (2003), a vegetable diet has numerous health benefits; ranging from lower blood pressure levels and cholesterol, weight loss, improved blood sugar levels to lower susceptibility to dietary diseases like cancer and diabetes (especially type 2). Despite the benefits highlighted, adhering to a vegetarian diet is quite challenging. Most Americans find it difficult to adopt a vegetarian diet. First, a meat-consumption oriented society may lead to constant ridicule and demoralization from friends and family. Abandonment of animal-based food may prove troublesome as stated by health. Gov (2016). Vegetarian options in public places like restaurants and cafeterias are not only limited but also more expensive compared to their meat counterparts.
In conclusion, consumption habits stem from personal perspectives with decisions based on health, psychological and environmental issues. Nonetheless, total elimination of animal-based foods seems uncalled for. As discussed, some animal-based foods are essential to our bodies’ metabolic and physiological processes. The documentary calls for the adoption of a vegetarian diet, even though it cautiously avoids using this term.
References.
Forks Over Knives, (2011). Forks Over Knives | the Film. Retrieved 19 February 2016, from http://www.forksoverknives.com/the-film/
Cart, L. R. M. (2003). The position of the American Dietetic Association and Dietitians of Canada: vegetarian diets.
Health.gov. (2016). 2015–2020 Dietary Guidelines for Americans - health.gov. Retrieved 19 February 2016, from http://health.gov/dietaryguidelines/2015/
