About five years ago, Brian Sanders (a carnivore) put out a fifteen-minute video explaining why we should eat meat. I saved the link because overall he did a really good job. My primary complaint would be he didn't emphasize enough the nutritional differences between Grass-Fed and grain-fed meats.

In spite of the efforts of Robert F. Kennedy Jr. and Dr. Oz working diligently to change the nation's course in healthcare and food selections, the entrenched bureaucrats have a resistance to science that is rather shocking. Therefore, the age-old debates persist as America's health bureaucrats (CDC, FDA, and USDA), the medical profession, MSM, many politicians, the oligarchs, and animal rights warriors remain firmly planted on the vegetarian side of the argument.

They promote an anti-meat agenda based on their perceptions of agricultural practices, their flawed interpretations of today's health outcomes, overblown global warming theories, exaggerated animal cruelty claims, mistaken water consumption projections, unscientific methane emission claims, alarmist food safety concerns, ignorance regarding land usage, unsubstantiated fears of saturated fats, and no common sense. Yes, the deep state remains very woke.

Time and again, over the years, I've addressed the woke crowd's arguments for a plant-based diet on a point by point basis. So it was a pleasure watching Brian Sanders (a carnivore) speak out in a fifteen-minute video and explain why we should eat meat and be very cautious about consuming plant-based foods. What made his talk fun to watch was that it was given to a mostly plant-based-food-oriented audience.

Brian Sanders runs a health technology and media company. His brief video covers six important aspects of the debate. They are:

• Evolution
• Bad Science
• Nutrition
• New Science
• Environment
• The Alternatives

Overall he did an outstanding job of condensing a lot of information. It's so condensed, viewers should be prepared to hit the pause button in order to study his many screen shots. Since his presentation is so brief, he left out many important points in the debate such as why plants produce toxins which vary from inflammatory to deadly. But that point, and others, dealing with chemistry and biology, are really tough for people to grasp in a short video.

There's one point he referred to that I disagree with. He said that "the meat we have today, even conventionally grown in feedlots, is perfectly healthy and nutritious. It's basically the same as we've always been eating." That doesn't make sense because we are what we eat and so are the animals.

The beef cattle feedlot industry, as we know it today, started up in the early 1950s. Before that only a few small farms finished cattle on feed. In 1950 about half of the beef sold in America was still grass-fed and grain-fed beef was considered a luxury item. On average, cattle in the finishing phase spend at least 150 to 160 days (not 90) in a feedlot eating a ration that's about 80% grain. Because it only takes 80 days to make significant changes in the nutritional profile of an animal's body, a feedlot's grain-based diet significantly degrades the nutritional characteristics of the cattle.

Green leaves have always been at the bottom of the animal kingdom's food chain. That nutrient food chain has been the same for all of time as animals evolved on earth. That's why the green-leaf-based food chain provides complete nutrition every step of the way for man and beast. Any nutrient deviation from the green leaves at the base requires numerous supplements to offset nutritional deficiencies which will ultimately cause animal bodies to fail.

Because of what they eat, the meats from feedlot beef and Grass-Fed beef are so different our dull senses can easily pick them out. It doesn't take a chemical analysis.

• Grass-fed meats are darker colored versus bright red for grain-fed.
• The fat in grass-fed meat tends to be off-white versus white-as-a-ghost in grain-fed.
• Grass-fed meats are not as tender as grain-fed due to less intramuscular fat and being older.
• When cold, grass-fed meats are so soft, the meat bunches up in front of the meat saw creating a wavy cut. Cutting steaks from refrigerated grain-fed meats is like sawing wood. The cuts are straight.
• The flavor and smell of grass-fed are interpreted as gamey, grassy, and fishy - probably due to the higher levels of vitamins and Omega-3. Grain-fed meats are bland in comparison.
• Grass-fed meats usually feel cleaner, while grain-fed meats feel sticky.

These physical differences reflect major underlying chemical differences. That's why when we want to optimize our health, we do it by minimizing our consumption of grains, nuts, seeds, fruit, processed foods, vegetable oils, and grain-fed meats. Instead, we eat grass-fed animals, wild-caught seafood, Omega-3 meats, and "some" green leafy vegetables.

Keep those points in mind as you watch Brian tell the rest of the story. Overall he did an excellent job.

The Scientific Reality of MEAT and Human Health - The Full Story in 15 Min!
https://www.youtube.com/watch?v=uEUPAPVzNkY

Brian Sanders at Sapien.org
https://www.sapien.org/

Man Is an Extension of the Leafy, Green Plant
https://www.texasgrassfedbeef.com/blogs/news/man-is-an-extension-of-the-leafy-green-plant