A groundbreaking new study has just flipped the script on the globalist narrative that fake plant-based protein “alternatives” are healthier than real meat.
The new study has confirmed that animal protein is not the killer it’s been made out to be and, in fact, it may actually help protect against cancer.
The team of researchers, led by nutritional experts at Canada’s McMaster University, found that fewer meat eaters die young or suffer from serious illnesses such as cancer when compared to people who eat plant-based alternatives.
It also debunked several claims promoted by those pushing for the general public to stop eating real meat.
The study, published in Applied Physiology, Nutrition, and Metabolism, examined nearly 16,000 adults in the National Health and Nutrition Examination Survey (NHANES III).
The results were clear:
• Animal protein was not linked to higher mortality risk.
• Higher intake of meat was actually tied to a lower risk of cancer death.
• Plant protein showed no protective effect despite years of hype.
For decades, Americans have been bombarded with the mantra: “Animal protein kills. Plant protein heals.”
However, this study exposes how shaky that claim really is.
It reveals how much of the narrative, which is usually pushed by green agenda globalists and their allies, has been driven by flawed science, corporate interests, and aggressive plant-based marketing.
Back in 2014, a Cell Metabolism study claimed animal protein spiked cancer risk by 400% in middle-aged adults.
Its lead author, Valter Longo, became a media darling, and the headlines spread like wildfire.
But the study was fundamentally flawed.
It was built on unreliable one-day food recalls and skewed data groups.
The new McMaster University analysis re-examined the same NHANES dataset with rigorous methods.
The results show that those sky-high mortality risks vanished.
So why did the earlier claims dominate headlines? Follow the money.
The plant-based “food” industry, projected to hit $162 billion by 2030, has every incentive to demonize meat while pushing ultra-processed soy patties and pea-protein powders.
Government dietary committees, often stacked with lobbyist influence, played along, ignoring contradictory research.
Another anti-meat scare tactic has been the growth hormone IGF-1, long blamed for fueling cancer.
But the McMaster team found no link between IGF-1 and cancer, heart disease, or overall mortality.
In fact, evidence suggests low IGF-1 can actually worsen outcomes, particularly in older adults.
The simplistic “animal protein = cancer” narrative simply doesn’t hold up.
Beyond debunking the myths, the study highlights why animal foods are so important:
They provide complete amino acids for muscle, immunity, and metabolism.
Nutrients like iron, B12, and omega-3s are far more bioavailable from animal sources.
Traditional cultures like the Inuit and Maasai thrived on meat-heavy diets without today’s epidemic of chronic disease.
Meanwhile, the ultra-processed plant alternatives being pushed as “healthy” are loaded with seed oils, additives, and sodium, making them the very definition of fake food.
Perhaps most disturbing is how dissenting science has been treated.
When a Japanese study flagged a rise in cancer deaths during the vaccine rollout and listed vaccination as one possible factor, it was swiftly retracted, not because of bad data, but because it asked uncomfortable questions.
The same pattern of silencing, spin, and suppression has plagued nutrition science for years, with billions of dollars in corporate profits on the line.
This latest study is a wake-up call.
Science should serve the public, not corporations.
And when it comes to what’s on your plate, you deserve facts, not propaganda.
The war on meat has been built on shaky ground.
Real meat isn’t the threat; it may just be one of the best defenses we have.
READ MORE – Scientists Push Plan to Spread Fatal Meat Allergy Among Public to ‘Fight Climate Change’
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