The reason you can't lose body fat has nothing to do with calories.
Your mitochondria are the engines. Fat is the fuel. But without a transport molecule called carnitine, the fat never makes it inside the engine. It just circulates. It sits. It waits. And you stay stuck.
Carnitine is made in your body from two amino acids, lysine and methionine. But the richest direct source by a significant margin is red meat.
A four-ounce serving of beef delivers between 56 and 162mg of carnitine.
Chicken breast contains around 3 to 5mg per 100 grams.
Plants contain virtually none.
This matters because most people trying to lose body fat are eating less red meat than ever. They switched to chicken. They went plant-based. They followed the advice. And then they wondered why their body composition stopped responding no matter how little they ate.
Low carnitine means fat cannot be oxidised efficiently. Energy drops. Hunger increases. The body looks for glucose instead. You eat more carbohydrate to compensate. Insulin rises. Fat storage increases. The cycle locks in.
The diet that was supposed to make you leaner systematically removed the very nutrient your body needs to burn fat in the first place.
I eat red meat every day. I do not count calories. I am not hungry between meals. At 58 my body composition is better than it was in my thirties.
That is not a coincidence.
Why do you think we are told to eat less red meat?