Misconceptions About Meat Consumption

Acidity of Meat: Meat, especially red meat, is considered acid-forming. When metabolized, it can lead to an acidic residue, potentially contributing to an acidic internal environment

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• To neutralize the excess acidity of meat, the body often draws calcium and other essential minerals from the bones, weakening bone structure and increasing the risk of osteoporosis.

• The kidneys play a critical role in regulating the body's pH by filtering out excess acids through urine. A diet high in meat increases the workload on the kidneys, which can lead to kidney damage, kidney stones, or chronic kidney disease over time due to the high levels of uric acid and other waste products.

• Meat can contribute to muscle loss over time. Studies suggest that chronic low-grade acidosis (due to high consumption of meat and other acidic foods) accelerates the breakdown of muscle tissue, particularly in older adults. This can result in decreased physical strength and overall vitality.

Health Concerns: Regular consumption of large amounts of meat has been linked to various health issues, including heart disease, certain cancers, and inflammatory conditions.

• Meat, especially when cooked at high temperatures, produces advanced glycation end-products (AGEs) and heterocyclic amines (HCAs), both of which are linked to inflammation. Chronic inflammation is at the root of many diseases, including arthritis, Alzheimer's, and autoimmune disorders.

• Regular consumption of meat, especially processed and red meats, has been linked to a higher risk of chronic diseases such as heart disease, type 2 diabetes, and cancer (particularly colon cancer).

• Processed meats (like bacon, sausages, and deli meats) have been classified as Group 1 carcinogens by the World Health Organization (WHO), meaning there is sufficient evidence to link them to cancer, particularly colorectal cancer. Red meats are also classified as a probable carcinogen.