Uptight Carnivores

In response to the letters Aug. 18 about artist Sue Coe, here’s an exciting new theory that may persuade more people to become vegetarians:

Apparently there is an enzyme in meat that renders carnivores incredibly thin-skinned and touchy. Said enzyme leads consumers of dead animal flesh so far from reality that in a culture dominated by fast-food hamburgers and TV commercials for bloody prime rib, they feel that vegetarianism is being shoved down their throats.

Telltale signs include self-righteous arguments such as “one of the most famous vegetarians was Adolf Hitler.” I advise those who overdose on this enzyme to try cutting meat out of their diets or to at least lighten up.

DARREN HARRIS

Los Angeles