Consuming meat, especially in large quantities or from certain sources, can pose various health risks. It’s important to understand these risks while also recognizing that balanced consumption and source consideration can mitigate many of them. Here are some of the primary concerns associated with meat consumption:

1. Heart Disease and Cholesterol: Many types of meat, particularly red and processed meats, are high in saturated fats. High intake of these fats can raise blood cholesterol levels, increasing the risk of heart disease and stroke.

2. Cancer Risk: Processed meats (like sausages, bacon, and ham) and red meats (such as beef, pork, and lamb) have been classified by the World Health Organization as carcinogens. Eating these meats is linked to a higher risk of colorectal cancer, and possibly other types of cancer like pancreatic and prostate cancer.

3. Type 2 Diabetes: There is evidence to suggest that high consumption of red and processed meats can increase the risk of type 2 diabetes.

4. Foodborne Illnesses: Meat can be a source of foodborne illnesses caused by bacteria such as Salmonella, E. coli, and Listeria, especially if not cooked properly or stored at unsafe temperatures.

5. Antibiotic Resistance: The use of antibiotics in animal farming can contribute to the development of antibiotic-resistant bacteria, which is a growing public health concern.

6. Hormones and Chemicals: Some meats contain hormones and chemicals that can affect human health. For example, growth hormones used in some animal farming practices can remain in the meat and may impact human hormone balance.

7. Obesity: High meat consumption, especially processed meats, can contribute to obesity due to high levels of saturated fats and calories.

8. Digestive Issues: Some studies suggest that a high intake of red meat can impact gut health, potentially leading to conditions like inflammatory bowel disease or a decrease in gut microbiome diversity.

9. Environmental Impact: While not a direct health risk to individuals, the environmental impact of meat production (such as greenhouse gas emissions, deforestation, and water usage) can indirectly affect human health by contributing to climate change and environmental degradation.

It’s important to balance these risks with the nutritional benefits that meat can provide, such as protein, iron, zinc, and B vitamins. For those who choose to consume meat, opting for lean cuts, reducing processed meat intake, and practicing safe food handling can help mitigate some health risks. Additionally, many people are now considering plant-based diets or reducing their meat intake as a way to promote both personal and environmental health.

Dr. Michael Greger: The Shocking New Research On Diet & Longevity
https://www.youtube.com/watch?v=QC5kmotYu14