By virtually every standard, protein from meat, which has been the basis of the human diet since the inception of the species, is far superior to plant protein. Dr. Benjamin Bikman, author of the 2020 book Why We Get Sick: The Hidden Epidemic at the Root of Most Chronic Disease–and How to Fight It, explained why on “The Ultimate Health Podcast.”

“By every metric, every single animal protein is superior to every single plant protein,” Bikman said. “A person can eat a modest amount of animal protein and know that they are literally getting every single amino acid they could possibly need in a good ratio. If it’s plant protein, well, then you kind of have to guess, and you hope you’re getting it all.”

Plant proteins, Bikman added, “are enriched with things called ‘anti-nutrients,’” which are “molecules that will inhibit the intestines’ ability to digest the protein.”

“So that’s kind of adding insult to injury,” Bikman explained, “because when someone’s trying to get all their protein from plant proteins, not only are they getting an inferior source of amino acids and an inferior profile of amino acids, they’re not even digesting the amino acids in the proteins they think they’re getting.” //

In her book, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, nutrition journalist Nina Teicholz spent almost a decade researching the science behind health authorities’ recommendations for a low-fat, meat-restricted diet. Her findings were breathtaking.

“Almost nothing that we commonly believe today about fats generally and saturated fat in particular appears, upon close examination, to be accurate,” she wrote.

Teicholz outlined how the data to support a low-fat diet was manipulated with selective findings to back pre-determined conclusions. The landmark Seven Countries study, for example, the legacy project of American Physiologist Ancel Keys to support a low-fat diet, omitted data from 15 countries that would have contradicted any correlation between dietary fat and heart disease.

Further, a paper published by the National Library of Medicine in April debunked the conventional narrative that red meat consumption is responsible for the proliferation of non-communicable diseases. Researchers assessed mean meat intake in different regions of the world and found that while some academics claim red meat is hazardous to human health, only slight increases in disease risk were reported in areas where meat consumption was well above the global average. Even then, “there is little to no effect on absolute risk,” they wrote, “and the certainty of evidence remains low to very low based on the best available summary evidence.” //

Despite the fear-mongering over global livestock emissions, a trio of Spanish researchers published a study in April finding emissions from wildlife comparable to domesticated animals raised in natural grazing systems. In other words, contrary to climate alarmists’ warnings that livestock capital will pollute the planet into an environmental apocalypse, the elimination of animal emissions requires the extinction of natural species. //

If the government steps in to slap warning labels on anything at grocery stores to manipulate the American diet, it should be ultra-processed foods. Often saturated in seed oils and several different kinds of added sugars while deprived of fiber and healthy fat, these toxic ultra-processed products make up nearly three-fourths of the U.S. food supply. It’s no wonder 6 in 10 Americans suffer from at least one chronic disease while 4 in 10 suffer from at least two.

For years, the Food and Drug Administration (FDA) allowed food manufacturers to market chemically processed grains drenched in sugary syrups as cereal with a “healthy” label slapped on the box. //

A 2013 paper from French researchers found sugar can stimulate a reward response in the brain stronger than that of even cocaine. Believe artificial sugar sweeteners are the antidote? Think again. The 2013 paper identified “sweetness,” not necessarily just “sugar,” as the culprit stimulant. Their findings corroborated similar conclusions in another landmark study on sugar and its addictive value by French researchers in 2007.

Beyond addiction, ultra-processed foods are dangerous. A February study from London’s Imperial School of Public Health linked consumption of ultra-processed products to early mortality. In other words, those Pillsbury Biscuits might not kill you tomorrow, but they may take over 30 years. If an ultra-processed diet doesn’t kill you early, it’s certain to make you sick. //

Ultimately, the scientists pushing for meat warning labels are anti-science. Meat is healthy and good for the planet. If labels are to be put on anything, it should be ultra-processed foods. Since these scientists are not interested in warning the public about the foods that are causing obesity and chronic disease, that suggests they are not interested in genuine wellness and are instead pushing an agenda and a dangerous, unhealthy one at that.