In the vast, colorful world of nutrition where vibrant fruits and verdant vegetables should paint the canvas of our plates, there exists a stark, monochrome alternative—the Carnivore Diet. This diet, strictly comprising cows, pigs, chickens, eggs, milk, yogurt and cheese along with some fruits (but only on some carnivore diets), eliminates the rainbow of phytonutrients and vitamins  provided by plants.

While it’s gained attention and followers, it’s essential to ask: is it truly a healthy and safe diet and will it deliver on our body’s needs?

First off, let’s talk fiber, the unsung hero of our twenty-nine foot digestive system. Found exclusively in plants, fiber is a requirement. It doesn’t just keep things moving smoothly in our intestines; it feeds our gut microbiome, those billions of friendly bacteria that we cannot live long and healthy without and who orchestrate much of our functions. Fiber helps to lower cholesterol, control blood sugar levels, and is linked to a lower risk of several diseases like colon cancer, stroke, and heart disease.[1] [2] But here’s the catch—on a carnivore diet, you’re eating zero fiber. Zip. Nada.

Consider this: A study in the World Journal of Gastroenterology connects higher fiber intake with significantly lower risks of developing heart disease, diabetes, and colorectal cancer.[3] So, by skipping on fruits and vegetables, carnivore dieters are missing out on these crucial benefits.

Then there’s the issue of antioxidants and phytonutrients, those magical compounds in plants that are essential to reducing inflammation and quenching the ongoing cascade of free radicals—those needy molecules that take electron atoms from cells. A colorful diet is not just visually pleasing; it translates to a diversity of nutrients that help keep our bodies at their peak. The carnivore diet, with its exclusive focus on animal products won’t help us quench the inflammation that it indeed creates!

Now, let’s delve into the heart (quite literally) of the matter—cardiovascular health. All animal meat dangerously high in saturated fat. Evidence suggests that high intake of animal fat is associated with increased levels of harmful LDL cholesterol which means a near guarantee of heart disease.

[4] Potatoes, rice, kale, tomatoes and more, on the other hand, are naturally low in saturated fats and heart-same with healthy fats that are in chia seeds,  flaxseeds and nuts.

What about protein, the cornerstone of the carnivore diet? Yes, animal products are rich in protein, but so are many plant-based foods. Think of where cows, horses, giraffes and elephants get their protein. From grass and leaves—green plants! Legumes, leafy green vegetables, broccoli, sprouts, nuts, and seeds are not just excellent protein sources; they also offer vitamins and minerals without the high fat content associated with meat.

Engaging in a diet that excludes an entire kingdom of food—plants—means missing out on an necessary health benefits that can’t be replicated by animal products. It’s like choosing to read only one author or listen to one musician for life; you miss out on a world of flavors, stories, and songs.

At Boon For All-Ecco Bella, we champion a diet that respects the body’s needs and the planet’s health, promoting a balanced, plant-rich eating style. We believe that the true essence of health lies in diversity, not restriction. Our philosophy is woven into every product we create, from our sustainable beauty products to our nourishing Boon Broth, designed to support a holistic lifestyle.

Our plant-based broth is packed with 12g of protein per serving, along with an array of vitamins, minerals and other beneficial nutrients.

Not only does plant-based Boon Broth support your skin, bones and joints, it also contains 72 trace minerals, 25% of your daily calcium, 200% of your daily Vitamin D, and B vitamins to help you stay healthy.

And with anti-inflammatory supporting ingredients, it’s a great choice for anyone looking to support their overall well-being.

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References:

  1. Anderson, J. W., et al. “Health benefits of dietary fiber.” Nutrition Reviews, vol. 67, no. 4, 2009, pp. 188-205.
  2. Burkitt, D., et al. “Diseases of the colon and rectum.” World Journal of Surgery, vol. 13, 1989, pp. 499-504.
  3. Park, Y., et al. “Dietary fiber intake and mortality in the NIH-AARP diet and health study.” World Journal of Gastroenterology, vol. 20, no. 7, 2014, pp. 1794-1803.
  4. Siri-Tarino, P. W., et al. “Saturated fats and heart disease: a meta-analysis.” Annals of Internal Medicine, vol. 170, no. 4, 2010, pp. 398-406.