Basically anything you consume in excess can become harmful. You can literally die from drinking too much pure spring water (water intoxication), so of course meat red or otherwise isn’t magically exempt from that rule. With meat, several things become problematic in excess: Saturated fat can raise LDL cholesterol in many people, which increases cardiovascular risk over time. Not instantly harmful, but dose and long-term intake matter. Advanced glycation and lipid oxidation products form when meat is cooked at high temperatures (grilling, frying). High intake is linked to increased inflammation and vascular issues. Salt and preservatives in processed meats are strongly associated with higher risks of cardiovascular disease and colorectal cancer. Caloric density makes it easy to overeat, which contributes to obesity-related problems. Very high protein intake without enough fat or carbs (like eating only very lean meat) can lead to protein poisoning (“rabbit starvation”). Too much water, too much oxygen too much of anything can harm you. There’s no magical food. A healthy body depends on getting a balanced mix of nutrients, not pushing one thing to extremes. Anything can become a problem if you go overboard with it. Your body needs a mix of nutrients. If “red meat is a health food,” then technically every food that contains useful nutrients is a “health food,” which makes the label meaningless. What actually matters for health are the quantities of each nutrient your body needs not declaring any single food inherently “healthy.”