There's #99999 reasons, but the primary is actually entirely evolutionary.
Humans are Biological Starchivores, a class, of HERBIVORES.
We are designed to process primarily potatoes/wheat/rice. Because these have lower caloric density, it STAYS in our gut for A LONG TIME, for the system to EXTRACT it.
Our intestine is extremely LONG, relative to our trunk length.
Whereas TRUE, Obligate carnivores, have Extremely SHORT digestive tracks. WHY, because when you put MEAT in a WET and WARM environment, it starts to PUTRIFY.
That is happening to a significant degree in HUMANS. That meat smells disgusting on the way out because it's LITERALLY ROTTING.
Everything along the way only makes the situation worse. Meat creating/feeding the wrong micro-biota which create toxic outputs.
We also do not have high enough PH to sanitize the meat input. It is wrong to assume that cooking fixes this, it does not, simply having the meat in your house, environment, distributes those pathogens all over, it's on everything you touch, in your sink, everywhere. Repeated heavy exposure over time, takes its toll. We see this very commonly in women with recurrent UTIs for example, it's because bacteria from primarily CHICKEN feces, contaminate the whole house and ends up in their bladder.
