1. Meat acidifies the stomach
Just as our body maintains our temperature at 37 degrees and our heart beats constantly, it also maintains its acid-base balance naturally without our help. Eating meat only raises gastric acidity to normal levels in the medium to long term.
In most cases, it is excess glucose, and therefore insulin, that damages the stomach and overall health.
2° Red meat causes cancer
There are no serious studies that show a link between meat consumption and an increased risk of cancer. It is processed meat alone that promotes colorectal cancer.
In fact, the WHO, which conducted a controversial and politicized study on the subject (influenced by vegans), includes pork in the category of red meat. However, pork is not very red and is extremely deficient in nutrients. This is because pigs are omnivores that are fed only grains. It is most often processed meat, which contains additives whose toxicity has been widely demonstrated.
In reality, the origin of cancer is poor mitochondrial health, for which glucose and polyunsaturated seed oils are primarily responsible.
For more on this point, see my ebook: Meat, Sugar, and Corruption: The Truth About Our Civilization’s Diseases. https://beefandbitcoin.org/
3. Without fiber, I risk constipation and an imbalance in my microbiota.
Fiber is a natural appetite suppressant, slowing down the arrival of glucose in the blood. But it provides no nutrients and is considered waste by our digestive system.
If carbohydrates are eliminated, fiber becomes completely useless, even harmful.
Some studies have shown that only a fiber-free diet has cured constipation and other intestinal problems.
Other factors such as stress, inactivity, lack of fat or water are often reported by people prone to constipation.
4. Meat does not contain vitamin C.
False: 250 g of beef is equivalent to about 10 mg of vitamin C. In fact, fresh meat is known to cure scurvy.
In addition, low-carbohydrate diets reduce vitamin C requirements:
• Mainly used to utilize glucose in cellular respiration.
• Used as antioxidants (but these are already present in large quantities and of high quality in meat).
5. Meat is bad for the planet
Many voices oppose meat consumption because of its effects on the planet (water consumption, methane emissions, etc.) or its lack of sustainability (it would be impossible to feed everyone with it, selfishness of the rich, etc.).
These criticisms demonstrate a lack of understanding of what livestock farming is. Among the anti-meat statistics, we find the idea that it takes 20 kilos of grain to produce one kilo of beef. This claim is based on a false assumption: that all animals are raised in feedlots. But in Europe, cows and sheep spend most of their lives grazing in pastures. In winter, when the grass stops growing, animals are mainly fed fodder or agricultural waste that is unfit for human consumption.
What’s more, a cow in a field helps capture CO2 in vegetation (carbon sink) and has a neutral carbon footprint.
As for water consumption, it comes from rain, not the tap. It is therefore recycled. Furthermore, it is offset by the release of nutrients into the soil.
In addition, dynamic rotational grazing allows ruminant livestock to be raised with a level of performance that makes it possible to consider feeding the entire population of the Earth 100% with cattle. The planet has 5 billion hectares of grazing land (compared to 1.5 billion hectares of arable land). This land can support up to 4 cattle per hectare, or 20 billion head, which is equivalent to about three years of consumption.
