Our skin is more than just an outer surface; it’s an organ that reflects of our total body health. The saying “you are what you eat” is especially true when it comes to skin health. While consuming red or white meat is a common dietary choice for many, you may not know how eating meat can affect your skin. Let’s delve into the science of diet to uncover the impacts of meat consumption on skin health.

  1. Increased Inflammatory Responses

 Meat and Inflammation: All meat, red and processed varieties, chicken and fish, have been identified as a pro-inflammatory food. Studies have shown that any meat consumption can lead to increased levels of inflammation in the body. Chronic inflammation is a known enemy of skin health, contributing to a range of issues from acne outbreaks, cancer and accelerated aging wrinkling and sagging of skin.

Collagen Breakdown: High-temperature browning methods, such as grilling, broiling or frying meat, produces advanced glycation end products (AGEs). These compounds are notorious for their role in the breakdown of collagen, the protein that keeps our skin firm and youthful. The more AGEs present in your body, the more likely you are to see signs of premature aging such as wrinkles and decreased elasticity (1).

  1. Disruption of Gut Microbiome

 

Meat and Gut Health: The gut-skin axis is a well-documented phenomenon where the health of the gut directly affects the health and appearance of skin. A diet with even small amounts of meat, can disrupt the balance of the gut microbiome, leading to gut dysbiosis. This imbalance promotes the growth of harmful bacteria which may exacerbate skin conditions such as eczema, acne, and psoriasis.

Microbiome and Skin: Healthy gut flora plays a crucial role in processing and eliminating toxins from the body. An imbalance can overload your body’s detox pathways, increasing the toxin load which can manifest as skin problems (2).

  1. Hormonal Imbalances

 Commercially raised red or white meat contains hormones and antibiotics, which can disrupt human hormonal balance when consumed. Hormonal imbalances are a leading cause of adult acne, premature aging and other skin disorders (3). Even so-called grass-fed animal meat is pro-inflammatory and toxin laden.

 Transitioning to a Plant-Based Approach for Better Skin Health

Understanding the impacts of red or white meat consumption on your skin is the first step. Then, taking action by adopting a healthier diet for both your body and your environment is what comes next. By reducing meat intake substantially and embracing plant-based foods, potatoes, rice, pasta and vegetables you can alleviate the burden on your skin’s detoxification processes, promote a healthier gut microbiome, and reduce inflammation.

 Boon For All’s Gut and Skin Reset:

At Boon For All, we understand the connection between diet and skin health. That’s why we offer the 14-Day Delicious Plant-Based Boon Broth Gut and Skin Reset Kit. This reset is designed to support your skin and gut health through nutrient-rich, plant-based ingredients that are gentle yet effective. Our delicious plant-based Boon Broth and its sister product NutraChic the carotenoid supplement  helps reset your digestive system, clears your skin, and boosts your collagen. All without harm to animals or the planet! It’s a triple win!

Discover more about our Gut and Skin Reset and how it can transform your skin health here.

Embracing a plant-based diet could be the key to not only better health but also radiant, youthful skin. Try our reset program today and experience the benefits for yourself!

References:

  1. Uribarri, J., et al. “Advanced Glycation End Products in Foods and a Practical Guide to Their Reduction in the Diet.” Journal of the American College of Nutrition, vol. 29, no. 6, 2010, pp. 687-701.
  2. Salem, I., et al. “The Gut Microbiome as a Major Regulator of the Gut-Skin Axis.” Gut Microbes, vol. 9, no. 4, 2018, pp. 256-271.
  3. Melnik, B. C. “Dietary Intervention in Acne: Attenuation of Increased mTORC1 Signaling Promoted by Western Diet.” Dermato-Endocrinology, vol. 4, no. 1, 2012, pp. 20-32.