Are plants we are eating trying to kill us? Some history and data on meat diets.

Many of the plants we commonly consume are naturally full of toxins and defense chemicals, evolved to deter insects and animals from eating them. Compounds like oxalates in spinach, lectins in beans, and glycoalkaloids in potatoes can cause digestive irritation or other health issues when consumed in excess or improperly prepared. Despite their reputation as health foods, many plant-based items require careful cooking or moderation to avoid adverse effects.

In contrast, meat—especially when unprocessed and nutrient-dense like organ meats—provides a complete profile of essential amino acids, bioavailable vitamins (such as B12), and minerals like iron and zinc. For many people, animal products offer a more straightforward, efficient way to meet nutritional needs without the anti-nutrients and potential gut irritants found in many plant foods.

The Lies about diet and health from the Government & Big Food goes way back

The History, Science and Data of the meat diet