As you know, I think that consumption of at least some meats is healthy and natural.  However, there are problems with meat besides the ones attributed in the popular studies that people quote (studies which we have established include unhealthy people and unhealthy processed meats, and hormone and antibiotic laced meats) as well as the moral problems from the inhumane practices in the meat industry.  Foremost of those problems are toxins, which tend to accumulate in animal fats.  Two of the most dangerous and most prevalent ones are dioxins and glyphosphates.

As you know, dioxin was a key deadly component of Monsanto's infamous Agent Orange herbicide.  Glyphosphate was another dangerous component which shares many of the same health dangers.  Though dioxin levels are slowly declining, they are still far, far too high and they are everywhere, particularly in beef, dairy and fish.  Glyphosphate compounds, on the other hand, are increasing and have already found their way into most of our food chain and food products.

Glyphosphate is almost synonymous with Monsanto's herbicide Roundup, which actually is even more toxic than glyphosphate alone thanks to other chemicals it contains.  Roundup is now sprayed at the rate of hundreds of millions of gallons onto most of our corn, soy and canola increasing amounts of our wheat and alfalfa.  In addition to a long list of health dangers from glyphosphate and Roundup, recent studies have found that transgenetic material and their activators from GMO foods are making their way into human gut bacteria, with as yet largely unknown consequences.

That tells me that there is a good reason to not go too heavy on the animal fats and that trimming some of the fat away in the meat we do consume is probably a good idea.  It also tells me that it is a good idea to make sure that seafood comes from deep, cold and clean waters as much as possible.  On the other hand, if one trades their seafood and meat fat for GMO vegetables they may be getting nearly as healthy of a trade-off as they thought they were.  Thanks to man's chemical compounds, even organic meats, vegetables and dairy are not toxin-free, but they surely beat the alternatives.

The main problems with meats, the same as is true with vegetables, are toxins and other man-created problems.  Rather than focusing so much on generalized health dangers pointed to by studies that are for the most part inherently flawed, I would much rather see more discussion about the dangers of toxins and other man-created problems.  There are lots of reasons to keep the focus off such problems and instead just make general associations about the health dangers of meats - and every one of those reasons has a dollar sign attached to it.

BTW, for general information: some good natural toxin removers are chlorella, cilantro, parsley, apple pectin, iodine and bentonite clay.  I believe you will also find that Vitamin D3 plays a role in helping the body's natural toxin removal processes too.