Ayurvedic texts document hundreds of types of meat, essentially serving as encyclopedias that capture the eating habits of people from various regions who gathered at symposiums to share their knowledge. These practices were rooted in resource availability, with communities consuming what was abundant and familiar to their ancestors for generations.

In contrast, today’s hypermarket culture and social media influencers push the idea of "superfoods," encouraging us to experiment with exotic, imported protein sources without considering our body's digestive capabilities. Result: high prevalence of autoimmune diseases. 

The Impact of Amino Acid Profiles on Digestion: Different animal meats have unique amino acid profiles, and people who are genetically or culturally attuned to consuming one type of meat may face digestive challenges when switching to another, even if it's considered healthy. This adaptation occurs at the cellular and enzymatic levels.

Enzyme Adaptation to Familiar Proteins: Over time, the body’s enzyme production becomes tailored to efficiently digest the proteins found in the meat commonly consumed. For example, fish proteins are typically simpler and contain higher levels of certain amino acids like taurine, which the body’s proteolytic enzymes (e.g., pepsin and trypsin) become efficient at breaking down. As a result, the digestive system adapts to this amino acid profile, optimizing enzyme production for fish digestion.

Differences Between Fish and Poultry Proteins: In contrast, poultry has a more complex protein structure with different amino acids, such as higher levels of tryptophan and lysine. These require different enzymes or enzyme ratios for efficient breakdown. When someone accustomed to fish proteins suddenly consumes poultry, their enzyme system may not be primed to handle this shift, resulting in slower digestion, incomplete protein breakdown, and potential discomfort.

Role of Connective Tissue and Fat Content: Additionally, different meats have varying levels of connective tissue and fat content, which influence digestion. For instance, poultry’s connective tissues contain collagen that requires specific enzymes like collagenase for digestion, which may be less active or abundant in individuals who primarily consume fish.

Therefore, the body's enzyme systems, having adapted to a particular meat type over generations, can find it challenging to adjust to new protein structures, leading to slower digestion or difficulty in fully absorbing the nutrients from an unfamiliar meat source.