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I think the overall meat thing is not necessarily dietary science related. That seems to stem more from environmental or ethical concerns.

It seems to be more of a red meat and saturated fat issue. I don't know about who might be behind it, or if it is even misguided.

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Could it also relate to ketosis perhaps? (Water) fasting and calorie restriction seem to have favorable effects on living organisms.

I don't know. I tend to just follow the "everything in moderation" philosophy and look to stay away from some things when possible, like trans fats, soda, and artificial stuff. I figure if both sets of my grandparents made it to their 80s and 90s that way (without major issues up to that point), then it should be good enough for me.

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