Survivalist Bear Grylls has transitioned to a diet consisting of steak three times a day, a significant shift after five years of veganism. The 52-year-old expert detailed this dietary overhaul, which began in 2020 and includes a carnivore-style approach with a focus on offal, stating he feels "great."
Grylls explained his nutritional philosophy emphasizes avoiding processed foods and embracing natural, unprocessed ingredients. He contrasts individuals who lead sedentary lives with processed diets against those who engage in outdoor activities and consume natural foods, suggesting the long-term health differences will be substantial.
The change was reportedly influenced by his eldest son, Jesse, who experienced health issues as a teenager while on a vegan diet. According to Grylls, his son's stomach problems, poor skin, and fatigue improved within weeks of reintroducing meat. Grylls also noted that his own years-long kidney pain subsided after he stopped drinking raw juices daily, attributing his and his family's improved well-being to reintroducing meat.
He has previously expressed that he feels stronger and has better skin and gut health since abandoning his plant-based diet. Grylls admitted to feeling "a bit embarrassed" about previously promoting veganism, including writing a vegan cookbook, as he now believes it was incorrect for both personal health and environmental reasons.
His current diet includes red meat, blood, bone marrow, salted butter, eggs, fruit, and honey, drawing inspiration from ancestral diets. He avoids vegetables, processed foods, bread, and pasta. Grylls claims this red meat-focused diet has eliminated his cravings for junk food, which he experienced regularly when eating salads as part of his vegan regimen. He described his previous diet as an unhealthy cycle of restriction and bingeing.
While Grylls asserts that scientific evidence supports his current dietary choices, experts caution that vegan diets can be healthy and that vegetables are crucial for a balanced diet. They also note that excessive red meat consumption can increase the risk of bowel cancer, and some studies, like one from Harvard University, have linked low-carbohydrate diets to an increased risk of early death.