The other side of the red meat

Archeological conclusions imply that 2.5 million years ago we started to slaughter animals for food. Since our diet changed, our ability to absorb vitamin B12 was lost. From that point, we became dependent on dietary sources of that vitamin.

Sources of Vitamin B12:

• Animal Products: animal-derived foods such as meat, poultry, fish, eggs, and dairy products.
• Fortified Foods: Some plant-based foods, such as cereals, plant-based milk alternatives, and nutritional yeast, are fortified with synthetic vitamin B12.
• Supplements: available in various forms, including tablets, capsules, and sublingual (under the tongue) sprays.

Importance for Health:

• Red Blood Cell Formation: Vitamin B12 is necessary for red blood cell production, which carries oxygen throughout the body. Deficiency in B12 can lead to anemia, characterized by fatigue, weakness, and shortness of breath.
• Neurological Function: B12 plays a crucial role in maintaining the health of the nervous system. Deficiency can result in neurological symptoms such as tingling or numbness in the hands and feet, difficulty walking, memory loss, and cognitive impairment.
• DNA Synthesis: Adequate levels of B12 are essential for proper cell division and growth.
• Energy Metabolism: B12 helps convert food into energy. It supports the efficient utilization of nutrients for energy production.

According to this, several scientists are "defending" meat consumption, replying that red meat is the source of essential nutrients. They also state that the theory about meat consumption replacement with plant-based proteins and supplements is not confirmed.

Supporting evidence