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Why It Is My Business What You Eat

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When your food choices contribute to deforestation, it is my business.

When your food choices contribute to desertification, it is my business.

When your food choices contribute to air and water pollution, it is my business.

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When your food choices contribute to global warming, it is my business.

When your food choices contribute to topsoil erosion, it is my business.

When your food choices contribute to the depletion of our aquifers, it is my business.

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When your food choices contribute to an enormous waste of energy resources and reliance on fossil fuels, it is my business.

When your food choices contribute to medical costs that are so out of control, I can't even afford medical care should I ever need it, it is my business.

When your food choices contribute to millions of people starving to death each year, it is my business.

When your food choices contribute to billions of animals being treated like machines instead of sentient beings, being forced to live out their lives in constant misery, and ultimately being savagely slaughtered, it is my business. 

You see, it's my planet, too, and I am inexorably linked to all life upon it, just as you are. If you harm the water, the air, the soil, the fishes, the cows, the sheep, the pigs, the chickens, or whatever other life form, it affects me, profoundly. What I don't understand, is why you don't realize that it affects you even more profoundly. How spiritually and physically crippling it must be to contribute to the demise of life on so grand a scale at each and every meal.

It's time to seriously reconsider your food choices. More and more people are choosing a plant-based diet, because it is compassionate and sustainable. And when you do, too, your body, the animals, and the planet will all thank you for years to come.

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Gail Davis is the author of several books on plant-based eating including So, Now What Do I Eat? and Vegetarian Food For Thought: Quotations and Inspirations. As a self-described "foodie," a food coach, and chef's consultant (more...)
 
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