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The idea that meat can be replaced by plant-based foods without losing nutritional value—or even improving it—is spreading. But is this really the case? This misleading belief not only jeopardizes our health but also affects the economic and social fabric. While plant proteins are a valuable complement, they alone cannot ensure a complete and balanced diet.

WHAT IS HAPPENING?

The debate over replacing animal proteins with plant-based alternatives is becoming increasingly heated, driven by ideologies promoted by health-conscious and environmental NGOs, commercial lobbies, and, surprisingly, even European institutions. This push leads many people—often out of imitation—to give up meat without considering the consequences for both their health and the economy.

THE EU STRATEGY

The European Union has a plan for protein transition. It should be a political initiative aimed at balancing protein sources and expanding consumer choices. However, in reality, it seems more like a strategy to gradually impose the replacement of animal proteins while presenting it as a voluntary option.

WHY MEAT IS INDISPENSABLE

Science explains the fundamental role of meat in our health and well-being:

• Superior quality proteins: meat proteins, known as “noble” proteins, provide all essential amino acids in the ideal proportions for our metabolism. In contrast, plant proteins often lack essential amino acids, requiring complex food combinations to compensate.
• Exclusive nutrients: heme iron (absorbed up to 20%), vitamin B12, vitamin D, zinc, and selenium are essential nutrients for the immune system, bone metabolism, and neural function, which are difficult to obtain from purely plant-based diets.
• Crucial for evolution: meat has sustained humanity for hundreds of thousands of years, contributing to the development of a larger brain and a more efficient metabolism. Thanks to meat, humans have been able to dedicate more time and energy to social and technological progress.

KNOWLEDGE FOR CHOOSING

Beyond traditional plant-based foods like legumes, soy, and whole grains, new products are emerging, including lab-grown meat and “innovative” foods such as insect-based flours, promoted as sustainable alternatives. These innovations offer an important opportunity to expand consumer choices—provided they respect the health and well-being of those who consume them.

Consumers must be free to choose but should do so with awareness, not out of ideology or imitation. It is essential that they have access to clear and unbiased information to critically evaluate the nutritional, environmental, and ethical implications of these food options. Only in this way can they make informed choices that truly consider their health and individual needs.

A MATTER OF BALANCE

Meat consumption should be moderate and mindful. A balanced diet, including 2-3 servings per week (350-500 g of cooked meat), is compatible with good health and necessary to maintain it. Choosing products from sustainable supply chains helps reduce environmental impact without sacrificing the nutritional benefits of an essential food.

WHAT CAN WE DO?

Promoting the indiscriminate replacement of animal proteins with plant-based ones is not only a questionable choice but also a concrete risk to health and well-being.

• Scientific evidence is fundamental: dietary choices should be guided by verified data and studies, not by ideological simplifications or prejudices.
• The risks of renunciation: eliminating meat due to trends or ideological pressures can have serious consequences for public health and individual well-being.
• Freedom of choice and information: every consumer must have the right to choose freely and consciously, based on clear, accessible, and impartial information.

Meat is not just another option—it is a pillar of a balanced diet. Making informed, science-based choices is the only way to ensure a healthy and sustainable future while respecting individual freedoms.

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