For example, vegetables are generally healthier than meat because they contain more nutrients, less fats e.t.c. Why do certain food categories have properties that make them healthier than others?
In: Biology
I think it’s important to note here that a lot of nutrition ‘science’ is garbage. A lot of it uses epidemiology studies to correlate food with illness/health outcomes, but this is a *terrible* way to decide what is healthy. This is also why something is health, then not, then healthy again: these kinds of studies can be mined and interpreted to get any kind of result you could want.
If you want to know what is healthy, learn about biology/digestion as this is more concrete. You will notice things like meat is a highly bioavailable, dense source of nutrients and high quality protein, including the fat that comes with it. Our brains are mostly fat, and cholesterol is vital to our functioning.
You may also find that the chemicals plants use to defend themselves often have negative effects on the human body. Phytates for example, which are found in grains, legumes, nuts, and seeds, inhibit the absorption of minerals like zinc, calcium, and magnesium. You may also need to watch out for things like lectins.
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