It was good to see a positive article about veganism (Away with the dairy, Sunday Herald Life, November 22). Referring to PETA (People for the Ethical Treatment of Animals). Russell Leadbetter writes: "Its approach can jolt people out of their apathy. It jolted me." Sadly, the main reason why so many people continue to eat animals without looking into just how much cruelty and suffering they are condoning is that they would rather not think about it and so apathy rules.

As for those who continue to eat animal products with the lame excuse, "you can eat fried chicken and still try to change the world", they are part of the problem, not the solution. Such an attitude also demonstrates the height of hypocrisy.

Dr Emilie Combet Aspray, a lecturer in human nutrition, advises those new to veganism to take advice from dieticians but, unfortunately, so many of them are woefully ignorant about the very subject that they should be knowledgeable about.

Regarding Jane Land's comment about "second-hand leather and wool items". So-called second-hand leather and wool, like second-hand fur, are really third-hand. The original owners – the only ones who are entitled to wear them – were slaughtered for the fur and leather and there is a lot of cruelty in the wool industry which most people don't even know about.

People should not be deterred from trying veganism by thinking that they will have to sacrifice foods that they enjoy; instead, they should look on it as something to look forward to, discovering delicious new foods, not only knowing that one is living a cruelty-free lifestyle, but also discovering the added bonuses of being and feeling much healthier, causing a lot less damage to the planet and eating generous portions, without the risk of being overweight, let alone obese as, eating foods that the body is designed to cope with, vegans don't put on excess weight.

One can celebrate the so-called season of peace, love and goodwill – a time of year when even more animals are slaughtered than usual – by choosing a vegan "turkey" roast.

Sandra Busell

Edinburgh