Does It Matter What We Eat?
- ahwcweb
- Apr 16
- 4 min read
In our last blog, we considered Omnivores, Carnivores, and Herbivores. While humans may debate what is the optimal diet for us, a key factor often overlooked is our physiology which is a silent witness to the optimal diet for humanity. From our teeth and digestive tract to our metabolism and nutrient needs, our bodies are especially intellectually designed for a plant-based diet. Understanding this biological reality, let’s shed some light on the health consequences of herbivores eating like a carnivore or an omnivore. But first, let’s review a little of the evidence that humans are natural herbivores.
The Evidence:
Dentition and Jaw Structure: Unlike true carnivores, which have sharp teeth for tearing flesh, humans have flat molars and a jaw structure that moves side to side—ideal for grinding plant material (Milton, 2003).
Digestive Tract Length: Carnivores have short, simple intestines to quickly digest meat and expel waste before it is putrefied. In contrast, humans have long, complex intestines for the slow digestion and absorption of fiber-rich plant foods (Kurokawa et al., 2007).
Stomach Acidity: Carnivores have highly acidic stomachs to kill bacteria and break down raw meat. Humans have a much milder stomach pH (Beasley et al., 2015).
Nutrient Needs and Metabolism: Unlike carnivores, humans cannot produce vitamin C internally and must obtain it from plants. Additionally, we thrive on high-fiber diets and are prone to diseases when consuming animal products (Campbell & Campbell, 2005).
What are the Consequences of Eating Like a Carnivore or Omnivore?
Despite our physiology, many people consume a diet high in animal products, leading to numerous health risks:
Cardiovascular Disease: Diets rich in saturated fats and cholesterol from meat have been linked to heart disease, while plant-based diets lower the risk (Ornish et al., 1998).
Cancer Risk: High meat consumption—especially processed and red meats—has been associated with increased cancer risk, particularly colorectal cancer (Bouvard et al., 2015).
Gut Health Issues: A lack of fiber, (fiber is only found in plant foods), can lead to digestive disorders like constipation and diverticulosis (Slavin, 2013).
Chronic Inflammation: Diets high in animal products promote inflammation, a key driver of many chronic diseases (Calder, 2010).
The Benefits of Eating According to Our Physiological Design:
When humans eat a diet centered around whole, plant-based foods, the benefits are striking:
Longevity and Disease Prevention: Studies on populations with the highest life expectancies, such as those in the Blue Zones, show that plant-based diets reduce the risk of chronic disease including significantly lower risks of heart disease and cancer (Buettner, 2008).
Improved Digestive Health: Fiber-rich diets promote a healthy gut microbiome and digestion with lower incidences of constipation, irritable bowel syndrome, and other bowel diseases (David et al., 2014).
Lower Inflammation: Meat tends to promote inflammation, while fiber-rich plant foods reduce inflammation. (Ley, Sarah H., et al., 2011). Plant-based diets are associated with lower levels of C-reactive protein (CRP), a marker of inflammation. Conversely, red meats, processed meats, and other flesh foods and animal products are linked to increased inflammation. [Other pro-inflammatory foods include refined food (parts have been removed), fried foods (even from plant foods, such as French fries), sugar-sweetened beverages, and dairy products, including cheese] (Harvard Health Publishing, 2018).
Better Brain Function: Whole, plant-based diets tend to be more calming and stabilizing to the brain with improved mood and reduced rates of depression. (Medawar, Evelyn, et al., 2019).
Sustainability: Plant-based diets require fewer resources and have a lower environmental impact compared to meat-heavy diets (Poore & Nemecek, 2018).
While humans have the ability to eat animal products, our physiology clearly aligns with a plant-based diet. Ignoring this basic biological truth has dire health consequences, but aligning our diet with our Creator’s original design (Genesis 1-3: fruits, grains, nuts/seeds, vegetables) can lead to optimal health and longevity. By embracing a plant-focused diet, we can lower inflammation and improve our overall well-being.
Would you like some help transitioning to a more plant-centric diet? Click on the link to schedule a FREE INTERVIEW regarding our Anti-inflammatory Program and to start your journey to a new, healthier YOU!
Blue Skies,
Dana West, RD, LD, DIPACLM
References:
Beasley, D. E., Koltz, A. M., Lambert, J. E., Fierer, N., & Dunn, R. R. (2015). The evolution of stomach acidity and its relevance to the human microbiome. PLoS ONE, 10(7), e0134116.
Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., Ghissassi, F. E., Benbrahim-Tallaa, L., ... & Straif, K. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600.
Buettner, D. (2008). The Blue Zones: Lessons for living longer from the people who’ve lived the longest. National Geographic Books.
Calder, P. C. (2010). Omega-3 fatty acids and inflammatory processes. Nutrients, 2(3), 355-374.
Campbell, T. C., & Campbell, T. M. (2005). The China Study: The most comprehensive study of nutrition ever conducted and the startling implications for diet, weight loss and long-term health. BenBella Books.
David, L. A., Maurice, C. F., Carmody, R. N., Gootenberg, D. B., Button, J. E., Wolfe, B. E., ... & Turnbaugh, P. J. (2014). Diet rapidly and reproducibly alters the human gut microbiome. Nature, 505(7484), 559-563.
Harvard Health Publishing. “Foods That Fight Inflammation.” Harvard Medical School, 7 Nov. 2018, https://www.health.harvard.edu/staying-healthy/foods-that-fight-inflammation.
Kurokawa, K., Itoh, T., Kuwahara, T., Oshima, K., Toh, H., Toyoda, A., ... & Hattori, M. (2007). Comparative metagenomics revealed commonly enriched gene sets in human gut microbiomes. DNA Research, 14(4), 169-181.
Ley, Sarah H., et al. “Association Between Red Meat Consumption and Inflammatory Biomarkers in Women.” The Journal of Nutrition, vol. 141, no. 7, 2011, pp. 1192–1198, https://doi.org/10.3945/jn.111.140913.
Medawar, Evelyn, et al. “The Effects of Plant-Based Diets on the Body and the Brain: A Systematic Review.” Advances in Nutrition, vol. 10, no. 4, 2019, pp. S193–S206, https://doi.org/10.1093/advances/nmz019.
Milton, K. (2003). The critical role played by animal source foods in human (Homo) evolution. The Journal of Nutrition, 133(11), 3886S-3892S.
Ornish, D., Scherwitz, L. W., Billings, J. H., Brown, S. E., Gould, K. L., Merritt, T. A., ... & Brand, R. J. (1998). Intensive lifestyle changes for reversal of coronary heart disease. JAMA, 280(23), 2001-2007.
Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.
Rocha, Júlia Porto, et al. “Dietary Fibers, Microbiota, and Inflammatory Diseases.” Advances in Nutrition, vol. 13, no. 6, 2022, pp. 2214–2230, https://www.sciencedirect.com/science/article/pii/S2590097822000209.
Slavin, J. L. (2013). Fiber and prebiotics: mechanisms and health benefits. Nutrients, 5(4), 1417-1435.
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