Every year, new diet trends emerges, each promising quick weight loss, enhanced health, and enhanced well-being. Among the newest to make waves is the carnivore diet—a strict, meat-only eating regimen that does away with plant foods altogether. Supporters of the diet report outstanding advantages, from improved skin and fewer headaches to spectacular weight loss and even sharper mental acuity. Social media influencers have helped fuel its popularity, posting as meals steak, butter, and eggs.

Though the carnivore diet can promote weight loss in the short term, its long-term effects are problematic. The removal of whole food groups, particularly fruits, vegetables, and whole grains, sends alarm signals for nutritionists and doctors alike. Aside from individual health implications, this diet has serious environmental and ethical ramifications as well. Here's why you should consider twice before following this radical approach to eating.

The carnivore diet is founded on the disputed premise that our forebears mainly ate meat and fish, implying that carbohydrates are the cause of contemporary chronic diseases such as obesity and diabetes.

One of the most outspoken advocates of this diet is Shawn Baker, a former orthopedic surgeon and author of The Carnivore Diet (2019). Baker believes that this diet can cure depression, diabetes, arthritis, and autoimmune diseases. These assertions have no scientific evidence to support them, and Baker himself had his medical license revoked in 2017 because people questioned his competency.

The diet is extremely restrictive and includes only:

Meat (beef, pork, lamb, etc.)

Fish

Eggs

Poultry

Dairy (butter and hard cheeses only)

Instead, it entirely omits:

Fruits and vegetables

Whole grains

Legumes

Nuts and seeds

Processed foods

At first blush, this diet may hold a certain appeal for people who want to try a no-carb, easy approach to weight loss. But the risks far surpass any perceived benefit.

5 Reasons to Steer Clear of the Carnivore Diet

1. High in Saturated Fat and Cholesterol—A Threat to Heart Health

One of the most important issues with the carnivore diet is that it contains high levels of saturated fat and cholesterol. As meat and animal foods are the only foods in this diet, they end up consuming high levels of these fats, thus causing an increase in heart disease and stroke.

The American Heart Association (AHA) recommends limiting saturated fat intake to 6% of daily calories. That’s about 13 grams per day for someone on a 2,000-calorie diet. However, a single 4-ounce serving of ground beef contains approximately 4.5 grams of saturated fat. A person relying solely on meat could easily consume three to four times the recommended daily limit, significantly raising LDL (“bad”) cholesterol levels.

Long-term effects of elevated cholesterol are:

Higher risk of heart disease and stroke

Rise in blood pressure

Greater likelihood of getting atherosclerosis (clogged arteries)

2. Insufficiency of Fiber—Unhealthy for Gut Bacteria

Fiber is instrumental in maintaining health in the gut, stabilizing blood sugar, and maintaining the health of the heart. The carnivore diet, on the other hand, excludes fiber from foods such as fruits, vegetables, whole grains, and legumes.

Women: 25 grams of fiber

Men: 38 grams of fiber

As meat and animal foods lack nearly all fiber, eating this way can result in:

Constipation and abnormal bowel movements

Inadequate gut microbiome diversity, with heightened risk of gastrointestinal disease

Increased risk of developing Type 2 diabetes and colorectal cancer

3. Nutritional Deficiencies—Losing Important Vitamins and Minerals

By excluding plant foods, the carnivore diet prevents the body from obtaining such essential nutrients as:

Vitamin C – Located in citrus fruits and vegetables, essential for immune system and skin health

Vitamin E – Found in nuts and seeds, essential for brain health

Carotenoids and Polyphenols – Fruits and vegetable-based antioxidants that protect against inflammation and chronic disease

Vegetarian diets, including the Mediterranean diet, have been well researched and associated with decreased risks of heart disease, high blood pressure, and diabetes. Conversely, the carnivore diet's restrictive nature raises the risk of vitamin and mineral deficiencies that can be detrimental to health overall.

4. Detrimental to the Environment

Another urgent issue with the carnivore diet is its environmental footprint. It takes considerably more resources to produce meat compared to cultivating plant foods.

Livestock production accounts for close to 15% of total greenhouse gas emissions, reports Harvard Health Publishing.

Animal farming requires inordinate quantities of land and water, leading to deforestation and water shortages.

A diet based solely on meat intake compounds these environmental issues, making it one of the least sustainable dietary habits. On the other hand, plant-based diets have been found to minimize carbon footprints and enhance biodiversity.

5. Not Sustainable Long-Term for Health or Lifestyle

Severe diets are not often sustainable long-term solutions to health, and the carnivore diet is no different. In addition to the physical health consequences, this limited eating style can also result in:

Overemphasis on food – Eliminating whole food groups leads to an unhealthy obsession with food.

Social difficulty – Eating out or going to social events becomes a problem when the only suitable food is meat.

Increased risk of eating disorders – Restrictive diets can lead to unhealthy eating habits, including orthorexia (an eating disorder involving an unhealthy fixation on consuming "clean" or "pure" foods).

The right to a balanced meal with a variety of whole foods—not an all-meat diet—is the key to reaping long-term health rewards.

Are There Better Alternative Science-Backed Diets?

In place of using radical dietary fad diets such as the carnivore diet, experts suggest going for science-backed, well-studied eating habits such as:

The Mediterranean Diet – High in fruits, vegetables, whole grains, lean meats, and healthy fats, this diet has been associated with reduced risks of heart disease, diabetes, and inflammation.

The DASH Diet – Created to lower high blood pressure, it focuses on nutrient-rich foods such as leafy greens, whole grains, and lean proteins.

Plant-Based Eating – Diets that include a variety of plant foods supply essential vitamins, minerals, and antioxidants for overall health.

Though the carnivore diet is becoming popular for its drastic method, the dangers far exceed any benefits. Saturated fat-rich, lacking in necessary nutrients, ecologically unsound, and almost impossible to sustain in the long term, this diet is not a healthy or viable option for overall wellness.

Every trip to the grocery store involves hundreds of tiny decisions—what to cook, which brand to trust, and which ingredients to avoid. Lately, a surprising kitchen staple has found itself at the center of a growing health debate: seed oils. From social media rants to political commentary, these oils—common in packaged snacks, salad dressings, and frying pans—have been labeled everything from harmless to hazardous. But what do science and nutrition experts actually say about their impact on the human body?

Robert F. Kennedy Jr., the Health and Human Services secretary and independent presidential candidate, took to X (formerly Twitter) claiming that Americans are being “unknowingly poisoned” by seed oils, the statement ignited a firestorm online. From TikTok wellness influencers to dieticians and food scientists, the conversation over seed oils has escalated rapidly—drawing fierce debate on whether these everyday oils are the dietary villains they’re made out to be.

Kennedy isn’t alone. Seed oils have been branded the “hateful eight” by anti-inflammatory diet communities, referring to oils like canola, corn, cottonseed, soybean, sunflower, safflower, grapeseed, and rice bran. They’re commonly found in ultra-processed foods, fast food fryers, baked goods, and even some salad dressings—making them a staple in the modern Western diet.

But is the panic justified? Or is the problem more about what we're eating along with these oils?

What Are Seed Oils?

Seed oils are vegetable oils extracted from the seeds of plants such as sunflowers, soybeans, and cotton. Most are refined, deodorized, and bleached for clarity and shelf stability. They’re prized in the food industry for their neutral taste, affordability, and high smoke point, making them ideal for everything from frying to baking.

Nutritionally, these oils are high in polyunsaturated fats, including omega-6 fatty acids—an essential nutrient that the body cannot produce on its own. But too much of a good thing can be a problem, especially when the balance between omega-6 and omega-3 intake becomes skewed.

Seed Oils: Poison or Misunderstood?

Despite RFK Jr.'s inflammatory remarks, nutritionists and public health experts argue that it’s not the seed oils themselves that are inherently dangerous—it’s the context in which they’re consumed. Experts at the Cleveland Clinic explain that we’re not being poisoned by seed oils. We’re poisoning ourselves with ultra-processed foods that are full of them.”

In other words, it's not the occasional drizzle of canola oil on your roasted veggies that poses harm—it’s the diet overloaded with deep-fried snacks, packaged chips, and frozen fast food alternatives that leads to excessive omega-6 consumption and poor health outcomes.

What Happens to Your Body When You Consume Seed Oils?

Let’s break down what current research really tells us about the impact of seed oils on the body:

1. Heart Health Gets a Boost

Replacing saturated fats like butter or lard with polyunsaturated fats from seed oils can lower LDL cholesterol and triglycerides. Linoleic acid, a key component in seed oils, has been shown to reduce the risk of heart disease when consumed in moderate amounts.

2. Inflammation May Not Increase as Feared

Contrary to popular belief, research suggests that seed oils do not inherently increase inflammation. When consumed as part of a balanced diet, omega-6 fatty acids may actually support healthy inflammatory responses necessary for immune function.

3. May Aid Weight Management

Though evidence is still developing, some studies show that omega-6 and omega-3 fatty acids help regulate fat storage and metabolism. Canola and sesame oils, in particular, have been associated with modest weight loss in some small-scale trials.

4. Support for Blood Sugar Regulation

Seed oils rich in polyphenols—like flaxseed and sesame oil—may help improve insulin sensitivity and lower fasting blood sugar levels. These oils could play a supportive role in diabetes management.

5. Antioxidant Effects

Many seed oils are rich in tocopherols (vitamin E compounds), which act as antioxidants. This helps protect cells from oxidative damage, a major contributor to aging and chronic disease.

6. Skin and Brain Health

Topically applied seed oils help moisturize skin and improve its barrier function. Meanwhile, the fatty acid content also supports cognitive health, with omega-6 arachidonic acid playing a role in brain development.

Should Everyone Consume Seed Oils?

Not necessarily. There are specific groups for whom seed oils may be less suitable:

People with allergies: Common allergens include peanut, sesame, soy, and sunflower oils.

Those with fat malabsorption issues: Individuals with gallbladder, liver, or pancreatic conditions should consult a doctor before increasing fat intake.

People avoiding ultra-processed foods: Seed oils often appear in processed items that are best avoided for reasons beyond just the oil content.

Those managing inflammation or autoimmune diseases: Experts suggest balancing omega-6 intake with omega-3-rich foods like chia seeds, flaxseed, or fatty fish.

Choosing the Right Seed Oil

If you’re going to use seed oils—which most people do—it’s important to make informed choices:

Cold-pressed or extra virgin oils retain more nutrients and are great for dressings and garnishes.

Refined oils like soybean, safflower, and corn are better suited for high-heat cooking.

Storage matters: Keep oils in a cool, dark place in opaque bottles to prevent oxidation.

Watch your quantity: Fat should make up 20–35% of your daily calories—roughly five tablespoons of oil per day.

It’s easy to villainize a single ingredient, especially when social media soundbites overshadow science. But the evidence shows that seed oils, when consumed in moderation and within a balanced diet, are not toxic. Rather, they can support heart, brain, and metabolic health—provided they’re not delivered in a deep-fried, ultra-processed package.

Instead of fearing seed oils, the focus should be on reducing overall consumption of heavily processed foods and rebalancing our fat intake by incorporating more omega-3-rich ingredients. The enemy isn’t the oil—it’s how and where we’re getting it.

Before buying into the next viral food scare, take a step back and consider the bigger picture. Nutrition is complex, and labeling seed oils as “poison” only adds noise to a conversation that demands clarity, balance, and evidence-backed guidance.

Struggling to sleep? Emerging research suggests that a simple, natural solution may be hiding among your fruits and veggies. A collaborative study by the University of Chicago Medicine and Columbia University found that eating more produce—and whole grains—during the day could directly improve how deeply and restfully you sleep that very same night.

The Study: What You Ate Today Affects Tonight

Published online June 11, 2025, in Sleep Health, this study tracked 34 healthy young adults (average age: 28 years, BMI: 24.1 kg/m², ~50% ethnic minorities) over multiple days. Participants logged their daytime meals via a smartphone app and wore wrist actigraphy devices that measured sleep quality, particularly focusing on sleep fragmentation—or how often one awakens or shifts into lighter sleep.

This real-time, paired data approach revealed clear links: higher intake of fruits, vegetables, and healthy carbohydrates (like whole grains) predicted significantly less disrupted sleep.

A 16% Improvement in Just One Day

Statistical modeling showed that consuming the CDC‑recommended five cups of fruits and vegetables daily (vs. none) could reduce sleep fragmentation by approximately 16%. As Dr. Esra Tasali of UChicago Sleep Center commented:

“Dietary modifications could be a new, natural and cost‑effective approach to achieve better sleep.”

“16% is a highly significant difference … remarkable that such a meaningful change could be observed within less than 24 hours.”

Dr. Marie‑Pierre St‑Onge from Columbia added:

“Small changes can impact sleep. That is empowering — better rest is within your control.”

Why It Works: Possible Mechanisms

While exact mechanisms remain under investigation, experts propose several pathways:

Complex carbohydrates found in fruits, vegetables, and whole grains increase brain uptake of tryptophan, boosting melatonin production—a key hormone for sleep regulation.

High fibre intake stabilizes blood sugar, reducing nocturnal spikes that can fragment sleep.

Plant-based diets are rich in micronutrients like magnesium and B-vitamins, which support the synthesis of serotonin and melatonin .

Fruits and vegetables provide antioxidants and anti-inflammatory compounds that promote cardiovascular calm during sleep .

What This Means for You

While this study involved healthy young adults, the implications are broad:

A diet rich in complex carbs, fruits, vegetables, and whole grains could serve as a drug-free, low-cost approach to deeper sleep.

Benefits can emerge quickly—within 24 hours—making it both simple and practical.

Further research is being planned to confirm causality, explore mechanisms, and include individuals of different ages and metabolic health.

Practical Tips: Sleep–Friendly Eating

• Aim for five cups of produce daily: Includes items like leafy greens, berries, carrots, or apples—one cup equals a medium fruit or two cups of leafy greens.

• Pair fruits/vegetables with whole grains: e.g., oatmeal topped with berries or a quinoa salad with veggies.

• Work in magnesium/B-vitamin rich foods: such as nuts, seeds, beans, or fortified whole grains.

• Reduce late-night heavy meals or added sugars to avoid blood sugar spikes that can disrupt sleep.

• Be consistent: Small dietary shifts today may pay off in better sleep tonight—and build long-term benefits.

As I write about health I'm surrounded by changing nutritional trends and fad diets, I find myself digging deep into the science of what actually delivers for long-term wellness. Though I've tried intermittent fasting, smoothie bowls, and protein pancakes, I recently thought it was time to go back to basics. For four consecutive weeks, I started my days with a basic, consistent breakfast as suggested by my dietician to manage my PCOS symptoms- two eggs boiled and unbuttered toast. What began as a spontaneous nutritional experiment then quickly became a significant observation on how foods at the core can reset our body's rhythms.

My decision wasn't random- eggs are nutritionally dense power foods filled with quality protein, essential amino acids, and a mix of vitamins such as B12, D, and choline, all of which benefit brain functioning and metabolism. Toast, especially if made from whole-grain bread, is a low-glycemic carbohydrate that provides sustained energy, dietary fiber, and essential minerals such as magnesium and iron.

This combination is an equilibrium of macronutrients: protein, carbohydrates, and little fat. More significantly, it provides a low-effort, inexpensive, and convenient option to start the day.

Week 1: Stabilizing Energy and Suppressing Mid-Morning Cravings

At first, I could see how much quicker my morning seemed to be organized. The protein from eggs kept me full, and the toast provided a consistent energy source without bringing my blood sugar level up too high. I no longer caught myself grabbing a muffin or latte around 10 AM. My hunger stayed manageable until lunch, and I was able to reduce mindless snacking.

What caught me off guard was the psychological benefit: a predictable, healthy meal helped ground my morning, easing decision fatigue and allowing me to more easily pass up less healthy options.

Week 2: Digestive Ease and Improved Focus

By the second week, I noticed easier digestion. Unlike heavier or dairy breakfasts that sometimes left me feeling distended, this protein-carb combination was easy on my stomach. The addition of fiber-rich whole-grain toast also helped promote regular bowel movements.

Mentally, I was sharper at editorial meetings and more concentrated during writing time. Eggs are a recognised source of choline—a nutrient associated with better mental performance—which would possibly have improved my concentration level subtly.

Week 3: Subtle Body Composition Shifts

About halfway through the third week, I started noticing changes in my body. My jeans were fitting a bit tighter around the waist, and I generally felt less inflamed. This might be due to the constant protein consumption aiding in maintaining lean muscle mass and decreasing the tendency to overeat later in the day.

Also of interest: my skin seemed clearer. Although anecdotal, I think the equilibrium of nutrients and lack of sugar or processed breakfast foods was the cause of this shift.

Week 4: Strengthened Habits and Sustainable Energy

By the last week, the ritual had become a habit. I liked the ease of knowing what I was consuming and how it would affect me. I also experienced enhanced recovery after workouts. Eggs offer all nine essential amino acids that can be used for muscle repair and growth, which complemented my strength-training program.

Moreover, the consistent energy from this breakfast reduced my afternoon crash. I wasn't grabbing sweet treats or caffeine boosts to get me through the day.

Nutritional Benefits at a Glance

Toast and eggs can feel simple, but they make a nutritionally balanced breakfast when carefully prepared. This is what this pairing brings to your plate:

Protein: Two eggs provide about 12 grams of high-quality protein, important for muscle health and fullness.

Fiber: Whole-grain toast has fiber that aids in digestion and fosters fullness.

Choline and B12: Important for brain function, nerve health, and red blood cell formation.

Healthy fats: Although boiled eggs have minimal added fats, their yolks carry good cholesterol (HDL) and fat-soluble vitamins.

Level blood sugar: In contrast to sugary pastries or cereals, this breakfast avoids abrupt spikes and plunges in blood sugar.

Is This Breakfast Right for Everyone?

Though I individually gained from this regimen, keep in mind that nutritional requirements are unique. Individuals with certain dietary limitations (e.g., individuals with egg allergies or gluten intolerance) must modify accordingly. For those with cholesterol concerns, recent research indicates that dietary cholesterol plays a lesser role in influencing blood cholesterol in most people, but it's best to see a healthcare provider if you have underlying cardiac issues.

Also, variety is needed for a healthy diet. Though I kept the same breakfast for observation reasons, cutting in some of the other protein-based alternatives such as Greek yogurt, tofu scrambles, or nut-butter toast might provide greater coverage of micronutrients in the long run.

After four weeks of breakfasting on eggs and toast each morning, I came out with more clarity—not only intellectually but nutritionally. This humble habit reminded me that health doesn't always equate to trends, exotic ingredients, or looks-good-on-Instagram plating. Sometimes, reverting to fundamentals is the most healing thing we can do for our bodies.

So, if you’re looking to simplify your mornings, support energy levels, and feel more in control of your diet, consider starting your day with two boiled eggs and a slice of wholesome toast.