The World Health Organisation found there was enough evidence to say that salted, cured, fermented or smoked meats were indeed carcinogenic Christmas is the time of the year when I struggle most with being a vegetarian. I gave up meat when I was 18, and it was an ethical decision. I loved the taste, and went on holiday to Greece, fairly gorging myself on lamb souvlaki before taking the plunge into a meatless existence. I was a fairly strict vegetarian – I ate eggs and dairy products but nothing that would involve killing an animal to furnish the food on my plate. (Although Hugh Fearnley-Whittingstall once reminded me that the dairy industry involves quite a bit of death, if you’re a male calf, and it’s not all sweetness and light for the female calves and their mothers, either. Thanks for that, Hugh). I’m now one of those vegetarians I used to frown at – one who occasionally eats fish Continue reading...
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