> However, cooking foods with oxalates in them breaks down the oxalates and frees up the nutrients and partially prevents the anti-nutrient effect.
This advice should be taken very carefully. The amount of oxalate removed is highly dependent on the cooking method and the food in question. Furthermore, some foods like spinach remain very high in oxalates in comparison to other foods even after preparation. Finally, cooking is not effective at reducing insoluble oxalates. It's probable that insoluble oxalates are less problematic, but I don't know of any good data showing they are harmless.
A vegetarian advocacy site now counts as a source against meat? If that doesn't count as bias, then I don't know what does.
> With anything close to a normal diet with a sufficient quantity of protein, the completeness of that protein has no effect on your physiology. Completeness becomes important only in severely deficient diets, where essential amino acids remain deficient for days or weeks.
Leucine is a key AA in muscle building [1]. Try finding a reasonable plant based diet with enough leucine. Not only this will be incredibly tough, but it would introduce a myriad of plant toxins and pesticides.
> Likewise, bioavailability is not an important consideration in any reasonable diet. Your body can use only a finite amount of protein daily, and the vast majority of people in the developed world consume more protein than they can use.
Let's ignore for a moment this utterly false for protein [2], and just point out the superiority of meat in providing bioavailable vitamins. Let's take a trivial and essential nutrient such as vitamin A as an example. A serving of beef liver contains the an abundant amount of the most active form of vitamin A - retinol. Plants such as carrots, on the other hand, only produce precursors such beta-carotene, that must be converted to retinol. Unfortunately, some people are incredibly poor converters of beta-carotene, and must rely on the complete form of the vitamin [3]
> What makes you think the fats in beef are superior to those in Beyond or Impossible?
That's a separate can of worms. Let's just say that I would much prefer to eat saturated beef fat over seed oil derived slop.
> A vegetarian advocacy site now counts as a source against meat?
That's an ad-hominem, not an argument. Read the article and let me know if you're able to actually counter its points. Besides, there's nothing "against meat" here. Plenty of vegetarians are tricked into believing they need to carefully compliment their proteins, even if they eat eggs and dairy. Beans & rice and all that nonsense.
> Try finding a reasonable plant based diet with enough leucine.
Plants are generally a better source of Leucine than meat. Pea protein and soy protein, which are used in meat substitutes, have several times more leucine than beef. Even raw legumes have a good amount of leucine, easily enough to meet the daily requirements of athletes.
> Not only this will be incredibly tough, but it would introduce a myriad of plant toxins and pesticides.
And exactly what are the "myriad of plant toxins and pesticides" I'm exposing myself to with my bean-heavy diet?
> Let's ignore for a moment this utterly false for protein [2]
It appears you forgot to read your own citation. That paper is talking about the importance of bioavailability in malnourished people. Reread what I wrote above: in any reasonable diet-- like you and I eat every day-- bioavailability has no significant role in meeting our daily protein needs. In other words, you and I and everyone else in the first world have little trouble getting enough protein without ever having to pay attention to availability.
> Unfortunately, some people are incredibly poor converters of beta-carotene, and must rely on the complete form of the vitamin [3]
And again, you forgot to read your own citation. This paper is talking about the importance of high-carotenoid vegetables to prevent vitamin A deficiency. And like your previous citation, the context is developing countries with widespread malnutrition. To make it easy for you, here's a snippet from the abstract:
> Although the vitamin A equivalency of β-carotene is highly variable, the provision of vegetable and fruit sources of β-carotene has significantly increased vitamin A status in women and children in community settings in developing countries; these results support the inclusion of dietary interventions with plant sources of β-carotene as a strategy for increasing vitamin A status in populations at risk of deficiency.
You should read the rest of the paper. It makes a compelling case for increasing the consumption of vegetables for everyone, not just malnourished people.
> That's a separate can of worms. Let's just say that I would much prefer to eat saturated beef fat over seed oil derived slop.
Right. Just for kicks, give me a quick rundown of why Beyond's coconut and canola fats are so much inferior to beef fat. I'm quite curious.
This advice should be taken very carefully. The amount of oxalate removed is highly dependent on the cooking method and the food in question. Furthermore, some foods like spinach remain very high in oxalates in comparison to other foods even after preparation. Finally, cooking is not effective at reducing insoluble oxalates. It's probable that insoluble oxalates are less problematic, but I don't know of any good data showing they are harmless.