Krystie Miller, a mother of two from Hawke’s Bay, New Zealand, credits a shift towards an animal-based diet with improvements to her energy levels, mental clarity, and skin health. “Everything feels better by eating meat,” she said, describing a noticeable difference since prioritizing protein-rich foods.
Miller’s experience reflects a growing, if controversial, trend of individuals experimenting with diets centered around animal products, ranging from low-carb, animal-based approaches to stricter carnivore regimens. While proponents tout benefits like reduced inflammation and increased energy, the diets too face scrutiny from nutritionists who caution against potential nutrient deficiencies and long-term health risks.
For Miller, the change wasn’t about eliminating all other food groups. She briefly attempted a purely carnivore diet but found it unsustainable. “I got bored,” she explained. “But you could thrive without any vegetables… There are no essential carbohydrates that we necessitate.” Her family’s diet now focuses on meat, eggs, and limited amounts of fruit and vegetables, with a preference for locally sourced, organic options. She acknowledged the cost can be a factor, stating, “It definitely can be expensive, but I think life is expensive. Our family’s priority is health, and so our food bills are the main thing we spend our money on.”
Conrad Kirk, from Central Hawke’s Bay, took a more extreme approach, adopting a strict carnivore diet nearly a year ago after struggling with inflammation, indigestion, and “brain fog.” Blood tests and independent research led him to eliminate all plant-based foods and alcohol. “After two weeks, my inflammation had totally gone,” Kirk said. “The clarity in your mind and the energy is incredible. I don’t get that 3pm yawn anymore… I wake up early, work all day, and I’m nearly 50.” He noted that his wife, Tracy Kirk, has also seen health improvements and reduced her reliance on long-term medication after adopting a similar dietary pattern.
Kirk also reported a surprising financial benefit. “Before, you’d fill a trolley with all sorts of crap. Snacks, treats, three meals a day plus everything in between,” he said. “Now, you’re not buying all the extras, you’re not getting takeaways, you’re not doing coffees and cake for morning tea. When you factor in the true costs, I think you save money.”
However, not everyone is embracing the meat-centric approach. Luciane Calabrese, a pilates instructor from Havelock North, has maintained a largely vegetarian diet for over a decade. Initially, she followed a high-protein paleo diet, experiencing performance gains, but subsequent blood tests revealed elevated iron levels and concerns about joint health. A documentary, “What the Health,” further solidified her decision to reduce meat consumption, citing ethical concerns about animal welfare.
Calabrese’s current diet centers around plant-based staples like rice and beans, tofu, tempeh, and vegetables, supplemented with occasional fish and vitamin B12. She monitors her iron and zinc levels through regular blood tests, which she says remain satisfactory. “After a big meat meal, I used to perceive heavy and sleepy. Now I feel lighter, with more clarity… even spiritually,” she said. She acknowledged challenges in sourcing fresh produce and finding vegetarian options at restaurants in Hawke’s Bay, but believes the overall costs are comparable to a meat-inclusive diet.
Sports dietitian Lucy Burrows cautioned against the extremes of both carnivore and strict vegetarian diets. She described a carnivore diet as “an extreme restriction” that could lead to nutrient deficiencies, particularly vitamin C, even though she acknowledged exceptions might exist. She emphasized the importance of careful planning for vegetarian diets to ensure adequate intake of protein, iron, and zinc from sources like beans, lentils, tofu, nuts, and seeds. Burrows also challenged the notion that carbohydrates are inherently detrimental, advocating for whole foods rich in fiber and nutrients over processed, high-sugar options.
Burrows recommended a protein intake of roughly 1.2-1.5g per kilogram of body weight daily, emphasizing the importance of maintaining muscle mass, which supports overall bodily function. For those looking to reduce red meat consumption due to cost, she suggested incorporating cheaper protein sources like chicken, eggs, and tinned fish alongside plant-based alternatives, and pairing iron-rich foods with vitamin C to enhance absorption. “There’s not one right way of eating… it depends on the person’s situation and any symptoms that they get.”
