Sherlock star Martin Freeman recently revealed that he has given up being a vegetarian after 38 years for the same reason.
Freeman, speaking on the Dish podcast, confessed that he is delighted to once again revel in the ‘food of the gods’ such as pork pies and scotch eggs.
Joanna reflected on her dietary transition, explaining to the Daily Mail how she found it challenging to enjoy a balanced diet without a stable source of lean protein as a vegetarian.
Ms Booty said: “I couldn’t resist, and that was the end of my vegetarian era. It was glorious.
“I realised that the vegetarian diet just didn’t work for me and I decided that I would eat meat in moderation.”
Notably, she admitted to having had a severe reaction to tempeh (fermented soya beans) on two occasions, indicating a potential incompatibility with some plant-based protein sources.
Joanna wasn’t the only one rekindling her love for meat.
Katherine, a 23-year-old full-time student from Dublin, followed suit.
A vegetarian for six years, she noticed that meat alternatives made up 60 per cent of her food intake and began questioning her motivations for becoming a vegetarian initially.
Ms Katherine said about being a vegetarian: “I didn’t have the taste for (it) and I lacked the effort, I found eating meat is just far more convenient for me and I personally just enjoy food more now.”
A recent study seems to support their choice, indicating that plant-based meat products offer no ‘clear benefit’ for heart health.
Study co-author, Dr Sumanto Haldar, a lecturer in nutrition science at Bournemouth University, said: “At present, producing these plant-based meat alternatives often involves a substantial amount of processing.”
However, Chief Executive of Vegetarian Society, Richard McIlwain, criticised Freeman for ‘just giving into his meaty cravings’, pointing out that even known traditional foods such as scotch eggs and pork pies are ‘just as ultra-processed’. Responding to Freeman’s switch, McIlwain expressed doubt over his health concerns, suggesting that his reasons didn’t quite align with the reality of food processing.
Regardless of the criticism, Joanna is enjoying her newfound dietary freedom, rediscovering old favourites and exploring new culinary delights, all while consuming significantly less processed food.
