None. I’m ~vegan mostly for amoral reasons- I love wheat, am somewhat miserly, am lactose intolerant, live alone and so prefer to cook smaller meals, and so on. I get a bit of warm fuzzies from the trophic level of my food- but that’s a tertiary reason, at best.
Not really relevant.
I will eat meat at most restaurants because it’s the menu item I like the most. (Not a fan of salads, restaurant pasta tends to be terrible, and so it’s pizza or chicken.)
Not sure. It seems easier to switch to meat for developmental reasons and ensure they get everything they need to (I’d probably go with fish for the other benefits), but I might just stick with my normal diet.
I have gotten a few people to try the weird flavor combinations I’ve preferred. Mixed results. I haven’t done any evangelizing.
Mostly hope. I’ve started turning to more and more varieties of grain and branching out when it comes to vegetables (the addition of sweet potatoes to my diet ~4 months ago was a great plan, and now cucumbers are moving in), but I’ve always had a long history of ignoring dietary concerns and remaining healthy. I live a sedentary lifestyle, which most likely helps reduce my various protein needs.
I prefer not to judge people based on their dietary preferences.
My diet contracted when I started cooking for myself (and meat went from a daily thing to a monthly thing), and has slowly expanded since as I’ve found more things I enjoy eating.
I have a poor sense of smell; I cannot tell much difference between steak and chicken. I vaguely enjoyed them, and I do not miss them.
In food science there’s something called the “triple point,” if I remember correctly, which is the right balance of salt, sugar, and fat. People will eat foods at the triple point until they are physically incapable of eating more. I have that response to the bread that I bake, which is just King Arthur Bread Flour + yeast + salt + water + time + heat. I don’t know how to explain this, especially since varying the flour (adding whole wheat flour, quinoa flour, etc.) will put the flavor off a bit and it’ll just be good instead of “yeah, I think I’ll eat 3/4ths of the loaf instead of the half that would fill me up.”
None. I’m ~vegan mostly for amoral reasons- I love wheat, am somewhat miserly, am lactose intolerant, live alone and so prefer to cook smaller meals, and so on. I get a bit of warm fuzzies from the trophic level of my food- but that’s a tertiary reason, at best.
Not really relevant.
I will eat meat at most restaurants because it’s the menu item I like the most. (Not a fan of salads, restaurant pasta tends to be terrible, and so it’s pizza or chicken.)
Not sure. It seems easier to switch to meat for developmental reasons and ensure they get everything they need to (I’d probably go with fish for the other benefits), but I might just stick with my normal diet.
I have gotten a few people to try the weird flavor combinations I’ve preferred. Mixed results. I haven’t done any evangelizing.
Mostly hope. I’ve started turning to more and more varieties of grain and branching out when it comes to vegetables (the addition of sweet potatoes to my diet ~4 months ago was a great plan, and now cucumbers are moving in), but I’ve always had a long history of ignoring dietary concerns and remaining healthy. I live a sedentary lifestyle, which most likely helps reduce my various protein needs.
I prefer not to judge people based on their dietary preferences.
My diet contracted when I started cooking for myself (and meat went from a daily thing to a monthly thing), and has slowly expanded since as I’ve found more things I enjoy eating.
I have a poor sense of smell; I cannot tell much difference between steak and chicken. I vaguely enjoyed them, and I do not miss them.
In food science there’s something called the “triple point,” if I remember correctly, which is the right balance of salt, sugar, and fat. People will eat foods at the triple point until they are physically incapable of eating more. I have that response to the bread that I bake, which is just King Arthur Bread Flour + yeast + salt + water + time + heat. I don’t know how to explain this, especially since varying the flour (adding whole wheat flour, quinoa flour, etc.) will put the flavor off a bit and it’ll just be good instead of “yeah, I think I’ll eat 3/4ths of the loaf instead of the half that would fill me up.”