> However, cooking foods with oxalates in them breaks down the oxalates and frees up the nutrients and partially prevents the anti-nutrient effect.
This advice should be taken very carefully. The amount of oxalate removed is highly dependent on the cooking method and the food in question. Furthermore, some foods like spinach remain very high in oxalates in comparison to other foods even after preparation. Finally, cooking is not effective at reducing insoluble oxalates. It's probable that insoluble oxalates are less problematic, but I don't know of any good data showing they are harmless.
A vegetarian advocacy site now counts as a source against meat? If that doesn't count as bias, then I don't know what does.
> With anything close to a normal diet with a sufficient quantity of protein, the completeness of that protein has no effect on your physiology. Completeness becomes important only in severely deficient diets, where essential amino acids remain deficient for days or weeks.
Leucine is a key AA in muscle building [1]. Try finding a reasonable plant based diet with enough leucine. Not only this will be incredibly tough, but it would introduce a myriad of plant toxins and pesticides.
> Likewise, bioavailability is not an important consideration in any reasonable diet. Your body can use only a finite amount of protein daily, and the vast majority of people in the developed world consume more protein than they can use.
Let's ignore for a moment this utterly false for protein [2], and just point out the superiority of meat in providing bioavailable vitamins. Let's take a trivial and essential nutrient such as vitamin A as an example. A serving of beef liver contains the an abundant amount of the most active form of vitamin A - retinol. Plants such as carrots, on the other hand, only produce precursors such beta-carotene, that must be converted to retinol. Unfortunately, some people are incredibly poor converters of beta-carotene, and must rely on the complete form of the vitamin [3]
> What makes you think the fats in beef are superior to those in Beyond or Impossible?
That's a separate can of worms. Let's just say that I would much prefer to eat saturated beef fat over seed oil derived slop.
This advice should be taken very carefully. The amount of oxalate removed is highly dependent on the cooking method and the food in question. Furthermore, some foods like spinach remain very high in oxalates in comparison to other foods even after preparation. Finally, cooking is not effective at reducing insoluble oxalates. It's probable that insoluble oxalates are less problematic, but I don't know of any good data showing they are harmless.