1. IGF-1 and Chronic Inflammation:

Let’s start with Insulin-like Growth Factor 1 (IGF-1), a growth factor that plays a crucial role in cell growth and development. However, excessive levels of IGF-1 have been linked to chronic inflammation, a condition associated with various health issues. Studies suggest that by reducing animal protein intake, particularly red meat, levels of IGF-1 can be lowered. This reduction, in turn, has been associated with a longer lifespan and a decreased risk of developing chronic diseases like cancer and diabetes.

2. Insulin Levels and Diabetes Risk:

Animal proteins, especially from red meat, have been implicated in increasing insulin levels in the blood. This rise in insulin secretion and the subsequent development of insulin resistance contribute to an elevated risk of diabetes. The mechanism is twofold: increased insulin makes the body more prone to converting dietary calories into body fat, and it boosts the secretion of lipo-protein lipase, an enzyme that facilitates the uptake of fat into the body. This process ultimately leads to weight gain, a significant concern given the global rise in obesity and associated health problems.

3. Red and Processed Meat: A Recipe for Premature Death:

The dangers associated with meat consumption are not limited to diabetes; they extend to a higher risk of premature death from all causes, with a particular emphasis on cardiovascular disease and cancer. Both processed and unprocessed red meats have been implicated in these risks. A study conducted by Harvard Health Professionals found that a daily serving of red meat, no larger than a deck of cards, increased the risk of type 2 diabetes by 19%. Meanwhile, a daily serving of processed meat, even half the size of that, such as one hot dog or two slices of bacon, was associated with a staggering 51% increase in the risk of diabetes.