The presented argument deals with the intake of red meat and fatty cheeses and also says that people are no more concerned than they were a decade ago. To support the conclusion that writer says that a store named Heart's delight sells cheeses made with high butterfat content. Also, owners of Good Earth Cafe are only living a modest life whereas the owners of House of Beef are millionaires.
First of all, the reasoning is stated clearly but it is kept on a very simple level. If the conclusion shall be taken as granted, several assumptions and premises need to be considered. The following paragraphs analyze those assumptions and finally indicate some recommendations.
Comparison between the owners of two different restaurants is incorrect. One does not know that the owners of House of Beef restaurant were born millionaires or they earned so much. It may also be true that owners of Good Earth Cafe are used to live a modest life since long. If the revenues of both the restaurants were presented, the argument then would have been supported with strong evidence.
Heart Delight restaurant, in 1960 used to provide its customers with organic fruits, vegetables and whole grain flours. Now it also provides a wide selection of cheeses with high butterfat content. The writer with this flawed argument says that people are not concerned about their health. It is no where mentioned that whether the restaurant still sells organic products, whole grain flours or not. Also, it is not clear whether the sales of cheeses make up for the most of the revenue that the restaurant generates. The writer should have provided sufficient evidence to support the argument. It may also be true that the store kept cheeses in order to add the variety of their items to earn a bit of more profit. In no way it shows that because the restaurant keeps cheeses, people are not concerned about regulating their intake of fatty cheeses.
In conclusion, the argument would be stronger if the some evidence would be mentioned to support the very simplistic reasoning.
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