Tag: red meat

Weaponizing ticks: Academics propose meat allergy to fight climate change

Unnerved by the Trump administration’s systematic rollback of regulations curtailing greenhouse-gas emissions from automobiles, power plants, and household appliances, two enterprising academics have hit on a novel idea to save the planet from manmade climate change: deliberately infect people with a tick-borne, potentially life-threatening allergy to red meat.

A close-up of a perfectly cooked steak on a white plate, with a tick placed next to it, suggesting a controversial connection between meat consumption and tick-borne allergies.

From CFACT

By Bonner Cohen, Ph. D.

Close-up view of a tick crawling on textured skin, illuminated with red and blue lighting.
3d rendered illustration of a tick on skin

Unnerved by the Trump administration’s systematic rollback of regulations curtailing greenhouse-gas emissions from automobiles, power plants, and household appliances, two enterprising academics have hit on a novel idea to save the planet from manmade climate change: deliberately infect people with a tick-borne, potentially life-threatening allergy to red meat.

Climate activists and Biden administration regulators targeted the agricultural sector for decarbonization by, for example, pushing to replace diesel-fueled farm equipment like tractors and combines with electric-powered models. But enlisting genetically engineered ticks to curb the consumption of steaks, hamburgers, and pork loins would take the fight to an entirely new level.

Two researchers from Western Michigan University have proposed just that in a paper ominously titled “Beneficial Bloodsucking.” Published by the journal Bioethics in July, the paper argues that intentionally spreading alpha-gal syndrome (AGS) could be ethically defensible, and perhaps even necessary, because it reduces animal suffering and combats climate change. As the authors, Parker Crutchfield and Blake Hereth, put it:

“Because promoting tickborne AGS prevents something bad from happening, doesn’t violate anyone’s rights, and promotes virtuous action or character, it follows that promoting tickborne AGS is strongly pro tanto (‘to that extent’) morally obligatory.”

Really? According to the Centers for Disease Control and Prevention (CDC), AGS “is a serious, potentially life-threatening allergy,” affecting “as many as 450,000 people.”

“Whatever excuse they may concoct to justify it,” notes Cameron English, director of biosciences at the American Council on Science and Health (ACSH), “deliberately releasing ticks into the environment with the intention of making people sick is unethical because it interferes with the proper functioning of their bodies.” English adds that “Crutchfield and Hereth want to infect millions of people with AGS precisely because ‘it is extremely difficult for most human beings to … forego acting on their desire to eat meat.’”

Forcing people to become vegans—not by regulations, but by spreading a potentially deadly disease —introduces a new level of coercion into the climate debate, one with serious public-health implications. Bites from ticks, specifically blacklegged deer ticks, were identified in 1975 as the cause of Lyme disease. While AGS is primarily caused by bites from lone star ticks, “a few cases of AGS have been reported following bites from blacklegged and western blacklegged ticks,” the CDC points out. In other words, using ticks to combat manmade climate change also runs the risk of spreading Lyme disease, whose symptoms include “fever, rash, facial paralysis, an irregular heartbeat, and arthritis,” according to the CDC.

Furthermore, removing red meat from people’s diets via insect infestation would eliminate an abundant source of essential nutrients that plants and other proteins often cannot provide.  “Red meat is a rich source of high-biological-value protein, heme iron (which is more absorbable than plant-based iron), vitamin B12, zinc, and selenium – nutrients critical for preventing anemia, supporting immune function, and maintaining cognitive health,” ACSH’s Cameron English points out.  “These benefits are especially important for children and pregnant women.”

Hostile online reactions to the bizarre proposal prompted one of the co-authors, Parker Crutchfield, to describe the paper as “just a thought experiment and not an endorsement of spreading the allergy-causing ailment.” This backpedaling comes too late. In an age where social media can disseminate bad ideas instantaneously — particularly when they originate in a serious-sounding journal like Bioethics —their mere publication can confer a degree of legitimacy.

It is high time that academic journals start taking responsibility for the content of the articles they select for publication. Public discourse is not served when academic journals abandon even the pretense of seriousness to embrace the fleeting whims of political fashion.

This article originally appeared at Town Hall

Bonner Cohen, Ph. D.

Bonner R. Cohen is a senior fellow at the Committee For A Constructive Tomorrow, where he concentrates on energy, natural resources, and international relations. He also serves as a senior policy adviser with the Heartland Institute, senior policy advisor at National Center for Public Policy Research, and as adjunct scholar at the Competitive Enterprise Institute. Articles by Dr. Cohen have appeared in the Wall Street Journal, Forbes, Investor’s Business Daily, New York Post, Washington Times, National Review, Philadelphia Inquirer, Detroit News, Atlanta Journal-Constitution, Miami Herald, and dozens of other newspapers in the U.S. and Canada. He has been interviewed on Fox News, CNN, Fox Business Channel, BBC, BBC Worldwide Television, NBC, NPR, N 24 (German language news channel), Voice of Russia, and scores of radio stations in the U.S. Dr. Cohen has testified before the U.S. Senate committees on Energy & Natural Resources and Environment & Public Works as well as the U.S. House committees on Natural Resources and Judiciary. He has spoken at conferences in the United States, United Kingdom, Germany, and Bangladesh. Dr. Cohen is the author of two books, The Green Wave: Environmentalism and its Consequences (Washington: Capital Research Center, 2006) and Marshall, Mao und Chiang: Die amerikanischen Vermittlungsbemuehungen im chinesischen Buergerkrieg (Marshall, Mao and Chiang: The American Mediations Effort in the Chinese Civil War) (Munich: Tuduv Verlag, 1984). Dr. Cohen received his B.A. from the University of Georgia and his Ph.D. – summa cum laude – from the University of Munich.

Anemia Would Rise in Climate Obsessed’s Meatless Dystopia

Iron deficiency — and the anemia it causes — remains a persistent global health issue that can only be exacerbated by a war on meat waged by climate alarmists, whose hostility to animal protein is a manifestation of an anti-human ideology.

Growing up in South Asia, I observed a dietary practice in India where moderate consumption of red meat was prescribed by doctors for individuals with severe anemia, especially women during pregnancy. According to the World Health Organization, more than 40% of children and pregnant women in India and parts of Sub-Saharan Africa are anemic.

From Watts Up With That?

By Vijay Jayaraj

Iron deficiency — and the anemia it causes — remains a persistent global health issue that can only be exacerbated by a war on meat waged by climate alarmists, whose hostility to animal protein is a manifestation of an anti-human ideology.

Growing up in South Asia, I observed a dietary practice in India where moderate consumption of red meat was prescribed by doctors for individuals with severe anemia, especially women during pregnancy. According to the World Health Organization, more than 40% of children and pregnant women in India and parts of Sub-Saharan Africa are anemic.

The most common symptom of anemia is persistent fatigue, a product of the inability of iron-starved red blood cells to adequately supply oxygen to the body. The cardiovascular system is stressed significantly by the condition.

Studies in 204 countries between 1990 and 2019 show that the most prevalent cause of iron deficiency is a dietary lack of heme iron, a form of the element found in meat.

“Meat is acknowledged as a vital iron source due to its heme iron content, which is more readily absorbed than non-heme iron from plants,” reports an article published in the U.K., where anemia is said to be a long-standing problem for the elderly, teenage girls and women of child-bearing age. Meat’s heme iron also boosts the absorption of non-heme iron from foods eaten during the same meal, according to research.

Cooked beef has the highest heme iron content, followed by lamb, pork and chicken.

According 2021 data from the Institute for Health Metric and Evaluation, anemia rates were worst in Western sub-Saharan Africa, where 47% of the population suffered from the condition. Other severely affected regions were South Asia and Central sub-Saharan Africa, both with incidence rates of about 36%.  Conversely, the incidence of anemia was less then 7% in North America, Western Europe and Australasia, where the consumption of red meat was higher.

However, red meat, especially beef, gets no love from the climate obsessed, who claim that methane, a byproduct of a cow’s digestion, threatens to warm the atmosphere to dangerous levels — an alarm that has no scientific basis.

The evidence is overwhelming that the climate scare is supported by a gross exaggeration of the warming potential of methane as well as that of nitrous oxide and carbon dioxide, the last being a critical plant food without which no life could exist.

Even some of those concerned about a manmade climate emergency acknowledge that methane emissions from animal husbandry are not a significant factor. Yet, that didn’t stop the governing council of certain Melbourne suburbs to encourage a switch to “plant-based diets” to avert a “looming climate and ecological crisis.”

“There is substantial evidence to suggest that the emissions associated with current dietary patterns—particularly the high and increasing rate of consumption of animal products—are likely to make it impossible to limit global heating,” warned the Yarra City Council in an 81-page document.

The hot air passed by even the largest herd of cattle could not be more offensive than that produced by such poppycock.

Atmospheric methane has a short lifespan of just 12 years. Through a natural process, it is converted to carbon dioxide, which is utilized as plant food by way of photosynthesis. Eventually, methane emitted by cows circulates back to them in the form of grass and other forage. The warming effect of any additions of the gas — whether from animals, decaying vegetation or industrial activity — is so small as to be undetectable.

Human civilization took many centuries to perfect the art of agriculture and animal husbandry to the point that enough iron-rich food can be produced for a world of 8 billion people. Having accomplished this remarkable feat, some would impose a meatless dystopia of malnutrition in response to a non-existent climate crisis.

This is, of course, intolerable.

This commentary was first published at BizPac Review on July 20, 2024.

Vijay Jayaraj is a Research Associate at the CO2 Coalition, Arlington, Virginia. He holds a master’s degree in environmental sciences from the University of East Anglia, U.K., and a postgraduate degree in energy management from Robert Gordon University, U.K.