Could you still send the link to the article. What you supplied was the outcome. I'm interested in reading how the process unfolds, and then researching potential ways to overcome these effects.
Also, I'm curious as to what makes up the other 63% of human-induced methane, as well as the equation that compares the 65% of nitrous oxide generated to total CO2 omissions. For all I know, the 65% of nitrous oxide produced only equals a fraction of total greenhouse gases, even when you factor in the 296x.
malakian said:
Sure, i'll give you the facts, especially as you said please, but in return you can answer me a question based on what you just said. Honestly, and not with tired faux-ignorance and sass: What is the reason that 'no matter how much harmful', you wouldnt consider cutting down? Your urge for the taste of meat is more than science could possibly quell?
How much beef do you think I consume in a given week? I'd say, including lunch and dinner, I have beef about 3 to 6 times out of my 14 meals a week, and I'd say two of those are leftovers. Going over my consumption this week (Lunch, Dinner):
Sunday: Leftover Beef Jerky, Chicken
Monday: Chicken, Fish
Tuesday: Chicken, Shrimp
Wednesday: Pork, Fish
Thursday: Beef, Leftover Fish/Turkey
(All of these are also assumed)
Friday: Pork/Squid, Leftover Shrimp
Saturday: probably Poultry Sammich, probably pizza
Sunday: Leftover Pork, Beef or Chicken.
That is a typical week for me. I don't eat beef 24/7, but I do enjoy having it at least twice in my week, and don't feel I need to cut down anymore as I greatly enjoy beef, it is easily procured, and one of the great joys in life is grilling up a burger on a propane barbecue with a beer in one hand, a spatula in the other, and a nice slice of sharp cheddar melting away.