For those not clicking through on the paper (it came up in discussion in one of my metabolomics groups the other day) the paper you cited shows that (previously

For those not clicking through on the paper (it came up in discussion in one of my metabolomics groups the other day) the paper you cited shows that (previously unknown) that there would be microbiome adaptations that could mitigate previously theorized issues with meat consumption: "We found that a Neu5Gc-rich diet induces changes in the gut microbiota, with Bacteroidales and Clostridiales responding the most. ... Additionally, we verified that mouse and human sialidases were able to release Neu5Gc from red meat. The release of Neu5Gc from red meat using bacterial sialidases could reduce the risk of inflammatory diseases associated with red meat consumption, including colorectal cancer and atherosclerosis." The human microbiome is very diverse and adaptable. It seems to be good at processing just about any evolutionarily available (eg, non ultra-processed) foods you give it: https://www.nature.com/articles/ismej2011212 https://www.nature.com/articles/ismej2011212