PDF Summary:The Carnivore Code, by Paul Saladino

In The Carnivore Code, Paul Saladino presents a radical nutritional philosophy: foods from animals are the key to optimal health, while plants pose risks due to defensive compounds.

The first section of the guide summarizes Saladino's arguments on why animal products are nutritionally superior. He contends that by focusing on animal flesh, organs, and other animal-derived foods—as our ancestors did—we can obtain a full spectrum of essential nutrients more efficiently absorbed by our bodies.

The second section of the guide outlines Saladino's critiques of plant-based foods. He claims that plants contain various anti-nutrients and defensive compounds that may hinder digestion, disrupt the gut and hormones, and promote inflammation and disease. Saladino disputes the need for dietary fiber, challenging long-held beliefs about plant-based diets.

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Proponents of these substances often justify their consumption by suggesting that small amounts of toxins could be beneficial, despite the recognition of isothiocyanates for their ability to cause oxidation. Saladino disagrees with this reasoning, pointing out that many other known toxins, like those in tobacco smoke or those found in heavy metals, also demonstrate hormetic effects, but this in no way suggests these compounds should be purposefully consumed. He also challenges the notion that it is essential to subject our bodies to oxidative stress intentionally in order to provoke a robust antioxidant response, which is believed to enhance our health.

Saladino argues instead that we should leverage environmental hormetics, like heat, cold, sunlight, and exercise, to promote a healthy balance between oxidative stress and antioxidant defense within our physiologies. Paul Saladino argues that the practices inherited from our ancestors are firmly entrenched in the evolutionary history of humans, providing more enduring and advantageous effects than the fleeting benefits derived from plant-based compounds.

Polyphenols serve as protective compounds for plants.

Widely lauded for their purported antioxidant and health-promoting properties, polyphenols, a broad family of molecules with multiple phenol rings, according to Saladino, are nothing more than plant weapons designed to deter consumption and frequently cause harm to humans. He argues that the perceived benefits are often credited to misleading research linking fruit and vegetable intake to improved health outcomes, without taking into account other elements of an individual's lifestyle, such as the likelihood that health-aware individuals partake in a variety of positive actions which are likely the true drivers of these enhancements.

Substances like genistein, present in soy, have the potential to disturb the balance of hormones by imitating the effects of estrogen.

Saladino highlights the risk that flavonoids, a variety of polyphenols, might disrupt hormonal balance by meddling with the normal signaling pathways of estrogen. He suggests that due to the structural resemblance of flavonoids to estrogen, there is a possibility that our bodies could erroneously identify these compounds as estrogen, potentially leading to incorrect activation of estrogen receptors and interference with the natural hormone synthesis. He cites research indicating that a diet rich in polyphenols might have detrimental impacts on fertility, exemplified by cheetahs that became infertile after consuming a diet high in soy.

Isoflavones, prevalent in soy products, are associated with increased risks for men, such as intensifying reproductive challenges and diminishing the quality of sperm. Concerns are escalating about the possible detrimental effects of soy-based formulas on the hormonal systems of infants, particularly in male children.

Turmeric contains curcumin, which, due to its polyphenolic properties, can potentially lead to DNA damage through the induction of oxidative stress.

Curcumin, a constituent of turmeric, often receives undue credit for its capacity to reduce inflammation and combat oxidative stress, purportedly offering numerous health benefits. Saladino disputes these claims, highlighting an increasing collection of studies that indicate the potential harm and toxicity of widely accessible forms of curcumin at levels often encountered. He argues that most research promoting the benefits of this molecule relies on lab experiments employing doses far beyond what one could ingest from food sources.

Saladino emphasizes that, despite common beliefs, curcumin's main effect within the body is to encourage oxidative processes that may result in the generation of free radicals, thereby increasing the risk of oxidative stress and potential damage to DNA. Paul Saladino highlights the potential negative impact of curcumin on health, noting that it can interfere with the body's natural detoxification mechanisms and impede enzymes like thioredoxin reductase, potentially weakening the body's built-in antioxidant protections.

Piperine, present in black pepper, may improve the uptake of curcumin and has the potential to decelerate the body's detoxification process.

To improve the absorption and potency of curcumin, which is generally poorly assimilated, many formulations include an extract from black pepper. Saladino highlights potential drawbacks of this approach, particularly how piperine may disrupt the detoxification stages, which involve the liver binding toxins to glucuronic acid to facilitate their elimination. He also emphasizes that curcumin might impede the initial stage of liver detoxification, where toxins are altered by cytochrome P450 enzymes into forms that can dissolve in water, thereby obstructing the body's ability to eliminate these harmful substances.

Saladino posits that popular combinations, which typically include the active ingredient of turmeric along with an extract from black pepper, may disrupt the complex detoxification systems within our bodies, potentially leading to a buildup of harmful substances.

Certain compounds found in plants have the potential to interfere with the proper functioning of the methylation cycle.

Saladino challenges the routine approach of addressing inflammation without investigating its root causes, emphasizing the significance of the methylation process, which is essential for moving methyl groups during our body's biochemical reactions. He argues that employing curcumin to reduce inflammation simply masks the natural response of the organism to a problem, rather than addressing the root cause. He questions the reliance on plant-derived substances like curcumin for healing, emphasizing the risk of negative responses often associated with foreign molecules that might conflict with our unique biochemical composition.

Tannins may hinder the body's ability to absorb nutrients and diminish the effectiveness of enzymes involved in digestion.

Saladino highlights that tannins present in various plant foods like tea, coffee, fruits, and vegetables can hinder the proper assimilation of nutrients in the digestive tract. He argues that by binding to digestive enzymes, these polyphenols interfere with complex bodily functions, thereby diminishing the accessibility of vital nutrients that are crucial for maintaining peak health. Paul Saladino emphasizes studies indicating that diets rich in tannins can result in stunted growth and developmental problems in various animal species, pointing out the possible detrimental effects of these substances.

People with sensitivities might suffer from symptoms and inflammation due to salicylates.

Saladino highlights the presence of compounds such as isothiocyanates and salicylates across a broad spectrum of plant-based edibles, encompassing fruits, vegetables, and even nuts and seeds. He underscores that in some individuals, these compounds may trigger inflammation, which can manifest as a range of symptoms including migraines, breathing issues, and skin irritations. He notes that salicylates are not integrated into the body's biochemical reactions but are instead unintended secondary substances that emerge when amino acids are metabolized. He also underscores the potential relief a diet centered on meat can provide for those with sensitivities, given its lack of salicylates, unlike diets that include fish or sometimes permit plant-based foods, which generally raise their levels in the blood.

Oxalates influence the overall health of individuals.

Saladino warns of the negative effects on human health due to oxalates, compounds that occur naturally in plants and are also produced in small amounts by the body's metabolism.

Oxalates may interfere with mineral absorption, resulting in deficiencies.

Saladino cautions against the overconsumption of plant-based foods high in oxalates, which may lead to complications by binding with minerals in the gut and obstructing their absorption. Paul Saladino emphasizes studies showing that consuming vegetables with high oxalate content, like spinach, can hinder the body's uptake of vital minerals including calcium and magnesium. Saladino suggests that the tendency of oxalates to sequester minerals could result in a scarcity of these essential nutrients, potentially causing a range of health issues related to growth, bone health, energy metabolism, and hormone production.

Kidney stones may form as a result of the accumulation of a substance known as calcium oxalate.

Paul Saladino highlights the risks associated with high-oxalate foods, noting numerous scientific reports that link these substances to severe kidney damage and deaths due to oxalate toxicity. Paul Saladino emphasizes that although our bodies naturally produce and eliminate small quantities of oxalates, the ingestion of high volumes of specific plant-based foods can result in a significant increase in oxalate concentrations within our blood and renal system.

Paul Saladino suggests that the build-up of oxalates is a major factor in the formation of the most common type of kidney stones, those that consist of calcium oxalate. He emphasizes numerous cases where the continuous requirement for dialysis stems from significant kidney damage, frequently due to consuming smoothies rich in oxalate and excessive intake of foods like almonds, spinach, and star fruit.

The hypothesis suggests a connection between the buildup of oxalates and the onset of autoimmune conditions that impact the thyroid and breast.

Saladino emphasizes that when oxalate crystals build up within different tissues of the body, it can lead to ongoing pain, a compromised immune system, and the progression of various illnesses. He cites an autopsy study revealing oxalate crystals present within 79 percent of 103 thyroid glands, suggesting that long-term exposure to oxalates through diet may play a role in the development of inflammatory and autoimmune thyroid diseases. Paul Saladino emphasizes the possible connection between oxalates present in breast tissue and the emergence of breast cancer by underscoring their link to lesions that may precede cancer in the breast.

The way lectins engage with the immune system's reactions.

Paul Saladino highlights the ubiquitous occurrence of lectins, proteins that bind to carbohydrates, in a diverse array of organisms. He stresses, however, that plant lectins, in contrast to those found in animals, often exert negative effects on human health, disrupting gut barrier function, and triggering inflammatory and autoimmune responses.

Compounds like phytohemagglutinin (PHA), which are present in kidney beans, may have the potential to disrupt the integrity of the gut's closely linked connections.

Paul Saladino explores the impact of substances like phytohemagglutinin, found in kidney beans, on the integrity of the intestinal barrier, which may lead to a condition commonly known as "leaky gut syndrome." He explains that the fine barrier serving as a defense to keep the vast array of gut microbes away from the underlying immune cells is breached when plant lectins bind to the outer surface of the intestinal epithelial cells. Saladino highlights the detrimental effects on the body when partially digested substances and microbes breach the gut lining, triggering an immune reaction and causing widespread inflammation.

Research on animals indicates that wheat germ agglutinin (WGA) may disrupt the intestinal barrier's stability and trigger an inflammatory reaction.

Certain plant lectins, like wheat germ agglutinin (WGA), have been shown to compromise the intestinal barrier, which can result in heightened permeability and trigger inflammation. He explains that these disruptions can occur at concentrations much lower than those required to observe the detrimental effects of ricin, the most potent lectin known to science, and these can be reached by consuming products that include wheat. Paul Saladino stresses the importance of reconsidering what we eat, pointing out the potential risks linked to consuming wheat-based products because of how WGA impacts our digestive process.

Gliadin, a variety of gluten functioning as a lectin, can damage the gut wall and initiate the secretion of zonulin.

Saladino posits that gliadin, present in wheat's gluten protein, functions as a lectin, which harms the intestinal lining and prompts the secretion of zonulin, a substance that compromises the gut's tight junctions, resulting in heightened intestinal permeability. Paul Saladino underscores that gluten invariably damages the intestinal lining and heightens gut permeability across the board, not solely in individuals with celiac disease who experience a severe autoimmune reaction to this protein.

Lectins found in peanuts, kidney beans, and tomatoes detected in human blood samples could suggest that the intestines have become more permeable.

Saladino highlights that a variety of plant foods contain lectins, and he points out that after consumption, substances like peanut agglutinin (PNA) and tomato lectins have been found circulating in the blood of healthy individuals, indicating a potential compromise of the intestinal barrier. He underscores the alarming finding that substances found in plants, known as lectins, could compromise the gut lining, potentially allowing these particles to enter the bloodstream and adversely affect the body's vascular system.

The nightshade family includes plants that frequently contain lectins and other substances known to trigger immune responses.

Paul Saladino emphasizes that certain vegetables, including tomatoes, eggplants, potatoes, peppers, and goji berries, which belong to the Solanaceae family, might trigger immune responses. He ascribes this tendency to the existence of multiple detrimental compounds in these plants, including solanine, a glycoalkaloid found in the leaves, stalks, and underground parts of vegetables belonging to the nightshade family. He notes that the removal of nightshades from one's diet can significantly reduce, or in certain instances, completely eradicate symptoms associated with autoimmune conditions, including joint discomfort.

Lectins may contribute to the development of obesity by disrupting the signals of insulin and leptin.

Paul Saladino posits that not only do lectins disrupt the digestive system's health, but they may also lead to weight gain and hinder the pursuit of a lean body. Paul Saladino's analysis suggests that a specific protein in wheat might bind to insulin receptors, potentially leading to an escalation in the creation of fat cells and a decrease in the breakdown of fat, thereby imitating insulin's hormonal impact.

Paul Saladino suggests that weight gain may be influenced by lectins because they interfere with the functioning of leptin, a hormone essential for regulating appetite and satiety. He emphasizes that individuals who often have a resistance to leptin tend to consume excessive amounts of food and face difficulties in losing weight, as their bodies fail to respond appropriately to the hormone's cues, resulting in a continuous sensation of hunger even after adequate calorie intake. Saladino proposes that lectins pose a considerable challenge to achieving optimal metabolic health, particularly in those with a compromised gut lining and pervasive inflammation, by affecting insulin and leptin levels.

Other Perspectives

• While some plants contain anti-nutrients, proper cooking and preparation methods can reduce their presence and minimize potential negative effects.
• Isothiocyanates from Brassica vegetables have been shown in numerous studies to have anti-cancer properties and contribute to overall health.
• The body has mechanisms to detoxify small amounts of sulforaphane, and the compound has been shown to have health benefits at dietary levels.
• Goitrogenic effects of certain foods are usually mitigated by adequate iodine intake, and not everyone is equally susceptible to these effects.
• There is substantial evidence from epidemiological studies that a diet rich in fruits and vegetables, including those containing isothiocyanates, is associated with a reduced risk of various cancers.
• Hormesis from plant compounds is a well-established concept, and the benefits of phytochemicals are supported by a large body of research.
• Polyphenols have been extensively studied for their antioxidant properties and have been associated with numerous health benefits, including reduced inflammation and protection against chronic diseases.
• Soy contains isoflavones, which have been shown to have health benefits, including potential protective effects against certain types of cancer, and not all studies have found negative effects on hormonal balance.
• Curcumin has been widely studied for its anti-inflammatory properties, and many studies suggest it has beneficial effects at dietary levels.
• Piperine has been shown to enhance the bioavailability of various nutrients and drugs, which can be beneficial in certain contexts.
• The methylation cycle is complex, and there is no clear evidence that plant compounds universally interfere with it in a harmful way.
• Tannins have been shown to have health benefits, such as antioxidant properties, and their impact on nutrient absorption is not significant in a balanced diet.
• Not all individuals are sensitive to salicylates, and they are naturally occurring compounds in many healthy foods.
• Oxalates can be managed with a balanced diet, and not all high-oxalate foods lead to health issues such as kidney stones in every individual.
• The link between dietary oxalates and autoimmune conditions is not conclusively established, and more research is needed.
• Lectins are largely inactivated by cooking, and not all lectins have harmful effects on gut health.
• The presence of lectins in the bloodstream does not necessarily indicate gut permeability issues or health problems.
• Nightshade vegetables are part of a healthy diet for many people, and the evidence linking them to autoimmune responses is not conclusive.
• The role of lectins in obesity is complex, and there is no consensus that they are a primary factor in weight gain or metabolic health issues.

The possible disadvantages and superfluous aspect of dietary fiber derived from plants.

Saladino challenges the widely held belief that dietary fiber from plants is crucial for digestive health, highlighting a growing body of research that casts doubt on the longstanding endorsement of this common dietary component. Paul Saladino presents the case that, instead of being essential for digestive health, the consumption of plant fiber could potentially worsen issues in the gastrointestinal tract and lead to a loss of vital nutrients.

Ingesting dietary fiber may result in negative consequences.

Paul Saladino presents findings from numerous controlled studies indicating that fiber does not relieve constipation or related discomforts. He emphasizes that while fiber may contribute to increased regularity and volume of bowel movements, it does not improve stool texture, lessen discomfort, or diminish the need for laxatives. Saladino posits that the consistency of bowel movements, along with the observation that fiber may intensify symptoms such as gas, bloating, and abdominal pain, leads to the inference that plant fiber is not an efficient remedy for constipation.

Consuming dietary fiber might not provide relief and could actually worsen symptoms associated with constipation.

Saladino presents compelling evidence from numerous detailed investigations and extensive analyses challenging the common belief that consuming a high amount of fiber from plants is crucial for maintaining digestive health. He argues that fiber, far from being beneficial, can actually worsen constipation and contribute to a range of digestive issues, including diverticulosis. He further argues that the common conviction that fiber is essential for digestive health is founded on misinterpretations of population studies and an oversight of other factors, such as the impact of healthier lifestyle choices among specific demographics.

Increased fiber consumption has been linked to a higher prevalence of diverticulosis.

Investigations into how dietary fiber intake affects the onset of disorders related to the colon suggest that the link might actually contradict the longstanding assumption that insufficient fiber is responsible. Saladino's analysis of studies involving over two thousand individuals revealed that a higher incidence of diverticulosis was observed among those with the highest fiber intake. He underscores that this link persisted across all types of fiber, including both soluble and insoluble, thus questioning the traditional views regarding the function of fiber in the context of diverticular disease.

A multitude of studies have failed to show that consuming fiber is linked to a reduced likelihood of developing colon cancer.

Paul Saladino successfully challenged the notion that fiber is protective against colon cancer by citing three key studies from a prestigious medical journal, involving close to 5000 subjects. Research suggests that neither boosting dietary fiber nor using fiber supplements provides any benefit in preventing the recurrence of colon polyps, thus questioning the long-held but mistaken belief that fiber consumption can safeguard against this grave and potentially fatal condition.

The effectiveness of fiber in treating diverticulitis is uncertain, and it seems to offer no benefits when dealing with diverticulosis.

Paul Saladino scrutinizes the suggestion that fiber could contribute to a reduction in diverticulitis cases, which is the inflammation of tiny sacs within the colon, yet he emphasizes that this alleged benefit lacks solid proof. He argues that the inconsistent results and benefits when addressing diverticulosis indicate the need for different strategies to manage and, importantly, to prevent the condition, especially considering the increased likelihood of individuals with diverticulosis progressing to diverticulitis.

There is no evidence to suggest that fiber intake improves the regulation of blood sugar or aids in losing weight.

Saladino disputes the notion that plant fiber plays a crucial role in controlling blood sugar levels, managing diabetes, suppressing hunger, or aiding in weight loss. He noted that a year-long study of 180 people with diabetes and pre-diabetes revealed a minor reduction in Hemoglobin A1c levels for those who consumed 15 grams of a non-soluble fiber each day, but the study failed to demonstrate significant improvements in other indicators related to glucose regulation or insulin activity. Saladino implies that the inconsistent results and lack of definitive evidence from research evaluating the effectiveness of fiber supplements in managing body weight and satiety indicate that dependence on fiber is not an essential approach for controlling body mass and hunger.

Human evolution did not significantly involve plant fiber.

Saladino questions the necessity of plant fiber, proposing that for much of human history, such substances were not relied upon to support digestive health or to cultivate a varied gut microbiome, indicating that their presence in our diets is a recent innovation rather than an ancestral dietary staple.

The cells lining the colon can also derive energy from the short-chain fatty acids supplied by animal proteins.

Paul Saladino questions the common belief that the cells in our colon rely solely on nutrients that are created when plant fibers undergo bacterial fermentation, resulting in short-chain fatty acids. He emphasizes that our gut bacteria can digest animal proteins, resulting in the production of various short-chain fatty acids like butyrate, which nourish the cells that form the lining of the colon, although it is acknowledged that fiber contributes to the formation of butyrate and other comparable fatty acids. Paul Saladino highlights research comparing the gut microbiota and its byproducts in carnivores to those in herbivores, robustly contesting the notion that the well-being of the cells lining the colon relies on plant-derived dietary fiber.

Meat-derived collagen functions in a comparable manner to 'animal fiber,' as it ferments and yields various short-chain fatty acids, including butyrate.

Saladino challenges the idea that consuming a high volume of plant fiber in the digestive system is the only way to guarantee the creation of substantial quantities of short-chain fatty acids. Paul Saladino emphasizes that the microorganisms inhabiting our digestive system can break down protein and meat's collagen, leading to the production of a range of short-chain fatty acids, including butyrate. Paul Saladino argues that by eating all parts of an animal, including collagen-rich components like bone broth and tendons, we can synthesize these vital substances without relying on plant-derived fibers.

Epithelial cells are more adept at using beta-hydroxy butyrate for energy in the presence of gut flora imbalance, especially when it stems from a ketogenic diet.

Saladino emphasizes that during ketosis, beta-hydroxybutyrate (BHB) serves as a superior energy source for colon cells, providing a higher energy output than short-chain fatty acids and directly entering the bloodstream. He explains that BHB, a principal ketone produced when following a ketogenic diet, is transported directly into the colon cells from the blood, providing a superior type of fuel that circumvents the need for short-chain fatty acids, especially in the presence of gut dysbiosis or similar issues. He suggests that the beneficial effects of a key energy source on gut health may also shed light on why ketogenic diets are effective in managing inflammatory bowel diseases, especially when gut dysbiosis or other gastrointestinal problems interfere with the usual processing of short-chain fatty acids.

Adhering to a meat-focused diet could bolster the robust protective mucus layer, which might otherwise be adversely affected by certain substances present in vegetables and fruits.

Paul Saladino champions a dietary regimen centered on meat, underscoring its crucial role in fortifying the intestinal barrier and preserving a balanced gut microbiome. Paul Saladino contends that the common health issues seen in those who follow a Western diet stem from inflammation triggered by excessive consumption of processed foods, sugars, and harmful plant compounds, and not from a deficiency of dietary fiber, thereby disputing the common notion that a lack of fiber leads to a weakened mucus layer.

He cites studies linking the typical Western diet to a weakened intestinal lining and a less varied population of beneficial gut bacteria, but he argues that the inflammatory nature of this diet distorts these findings. He counters these claims with research indicating that incorporating dietary fiber doesn't enhance alpha diversity, and that consuming a diet predominantly composed of animal-based foods doesn't diminish alpha diversity. He concludes that a nutrition regimen exclusively based on animal sources, devoid of plant-based toxins and processed foods, enhances the functionality of cells responsible for producing the intestinal lining's safeguarding mucus, leading to a stronger gut environment.

People adhering to a carnivore-based diet demonstrate significant diversity in their gut microbial populations.

Saladino challenges the common assumption that a diverse and strong gut microbiome necessitates the addition of plant fiber. Paul Saladino emphasizes studies that compare the gut bacteria of people adhering to plant-based diets with those who eat meat-based diets, indicating that the differences in the gut microbiota are similar, which implies that plant fibers are not necessary for sustaining this vital part of digestive health.

Saladino strengthens his argument with various testimonials from people following a diet focused on meat, who have reported significant improvements in their gut health and stool regularity, indicating that this type of diet supports a healthy and thriving gut microbiome. Paul Saladino proposes that the improved gut health observed in many people adhering to a diet consisting solely of animal products might stem from eliminating specific compounds found in plants that have the potential to promote the growth of detrimental bacteria in some people, thus supporting a gut environment that is favorable to beneficial microbial communities.

Other Perspectives

• Dietary fiber is widely recognized for its role in promoting digestive health, with many studies showing that it can improve stool frequency and consistency, which may help prevent constipation for some individuals.
• Fiber is known to increase stool bulk and can help to normalize bowel movements, which is beneficial for those suffering from both constipation and diarrhea.
• Some types of fiber serve as prebiotics and feed beneficial gut bacteria, which is important for maintaining a healthy gut microbiome.
• Epidemiological studies have found associations between high fiber diets and a reduced risk of developing certain diseases, including colon cancer, though these studies cannot prove causation.
• Fiber intake has been associated with various health benefits, such as reduced blood cholesterol levels, which can contribute to heart health.
• Soluble fiber has been shown to help regulate blood sugar levels, which can be beneficial for individuals with diabetes or at risk of developing diabetes.
• Fiber can contribute to feelings of fullness and satiety, which may help with weight management.
• While human evolution may not have significantly involved plant fiber, the inclusion of fiber in modern diets has been associated with various health benefits, suggesting that evolutionary history is not the sole determinant of dietary needs.
• Short-chain fatty acids produced from the fermentation of dietary fiber by gut bacteria are an important energy source for colon cells and have anti-inflammatory properties.
• A balanced diet that includes both plant-based and animal-based foods can provide a variety of nutrients and may be more beneficial for overall health than a diet that excludes major food groups.
• The diversity of the gut microbiome is influenced by a variety of factors, including diet, and a diet that includes a variety of plant-based foods may promote a more diverse and resilient gut microbiome.
• The protective mucus layer in the gut can be supported by a variety of dietary components, including both fiber and other nutrients found in a diverse diet.

The benefits and sustainability of a nutrition plan centered on meat-eating practices.

Paul Saladino champions the nutritional advantages of consuming only foods sourced from animals, suggesting that by mirroring the meat-centric eating habits of our ancestors, we can achieve improved health and increased longevity. He emphasizes the growing endorsement from broad population research, clinical studies, and a collection of documented medical cases that illustrate a diverse range of benefits including diminished inflammation, improved cardiovascular wellness, and the alleviation of intense autoimmune conditions.

Enhanced well-being through diminished inflammation.

Paul Saladino advocates for a dietary focus on products sourced from animals to significantly reduce the ongoing inflammation that plays a role in many chronic illnesses by eliminating a variety of plant-based foods that provoke the immune system and by ensuring the immune system receives the vital nutrients it needs to function effectively. He argues that the carni

Other Perspectives

• The environmental impact of a meat-centric diet is a concern, as livestock farming is a significant contributor to greenhouse gas emissions and deforestation.
• A diet high in meat, especially red and processed meats, has been linked by some studies to an increased risk of heart disease, cancer, and other health issues.
• The exclusion of plant-based foods may lead to deficiencies in certain nutrients, such as fiber, certain vitamins, and antioxidants, which are important for maintaining overall health.
• The evolutionary argument for a meat-centric diet may not account for the vast differences in lifestyle and environment between our ancestors and modern humans.
• Population research and clinical studies often show benefits from a balanced diet that includes both animal and plant foods, suggesting that a varied diet may be more beneficial than one that is strictly meat-based.
• The ethical considerations of a meat-centric diet are a concern for many people, including animal welfare and the use of resources for animal-based food production.
• The accessibility and affordability of a meat-centric diet can be challenging for some populations, potentially exacerbating socioeconomic disparities in nutrition and health.
• Some autoimmune conditions may not respond well to a meat-centric diet, and individual responses to dietary changes can vary widely, necessitating personalized nutrition approaches.