It Doesn’t Matter How High-Quality Your Meat Is, It Still Contributes To Chronic Disease

My previous post about how a high-fat diet increases age-related muscle loss (sarcopenia) reminded me of this recent article in the New York Times. (Thanks, RB.) In the study that this article covered, both the low-fat and low-carb (high-fat) groups lost weight, with no significant difference in weight change between the two. But…

They were looking at weight loss here, not overall health or longevity. While the low-carb arm which ate more meat and other animal foods lost weight, will they mortgage their health in the long run? Compared to the more veg diet? https://t.co/GYLGoGLJD1

— Bix (@BixWeber) February 21, 2018

Yes, it appears that low-carb eaters sacrifice their health in exchange for weight loss. It doesn’t matter how “high-quality” your eggs, cheese, beef, and chicken are; eating a lot of them will still increase inflammation and by doing so contribute to muscle wasting and chronic disease.