I'm pondering the health pros and cons of either 1) paleo with conventional meat/farmed fish, or 2) vegetarianism that excludes grains/seed oils/processed foods but includes traditionally prepared legumes, pastured eggs, and organic dairy (basically paleo - meat + legumes). Which is better, and how can one optimize either option? I found this great question and have two follow-up questions:
First question: if someone only has the access to/means to buy CAFO meat and farmed fish, is avoiding all consumption of those animals and instead eating traditionally prepared legumes healthier? Or is paleo on CAFO meat be better?
Perhaps a simpler way to ask this is, "Over time, is eating lots of CAFO meat worse than not eating any meat?"
I understand that there are moral and environmental implications, but I'm wondering strictly about the health of the person.
Scenario two: our person's access to/means to buy meat has changed, and this person can now afford about 1-3 pounds of pastured meat each week. Keep the traditionally prepared legumes?
2 pounds of beef is approximately 160 grams of protein plus 14 eggs (2 each day a week) adds ~90 grams, so 250 grams of protein a week, or 36g per day averaged. Should the shortage be made up with farmed fish, traditionally prepared legumes, CAFO meat? Or just more fat instead of protein? Is the 0.7-1 g per pound of lean bodyweight necessary over the longterm for optimal health?
I'm not looking for suggestions on meatshares or finding farmers- this is hypothetical from a food science viewpoint. Thanks for any insights!