meats

You do NOT mean that eating less heated and cooked meat is 'healthier' than eating cooked meats.

All lean meat leads to 'Rabbit starvation', you need some fatty meats to supply necessary vitamins and minerals.

Skillfully prepared, offal meats are delicious, and also a central part of the cuisines of many cultures.

A lot of meats (especially chicken and pork) are much different than their equivalents of even a few decades ago.

Without them it'd be very easy to overcook the meats or change crispy to soggy.

The white meats can still be delicious, but they are definitely harder to cook properly.

I am trying to say (maybe unclearly) that vegetables are healthiest and then [unprocessed] meats.

First they started using pre-sliced meats, now they bake lower quality rolls in the store (they have a chewiness to them, much like Subway rolls).

Re: better - tons of vegetables, high quality meats, low-sugar fruits, nuts and seeds.

I thought spices were to a good extent used to cover up the bad meats and vegetables --ie on the verge of spoiling.

There's a small amount of cancer risk from the cooking process (and glazing/smoking) but broadly speaking raw meats are one of the healthiest non-vegetables you can eat.

When I'm nervous, it's hard to eat other foods like vegetables and meats.

Not necessarily; another "unnatural" recommendation by our betters, to shift from fats and meats to carbohydrates, could easily be worse, and maybe synergistic.

Some ten years ago, I tried the "low carb, eat meats without restriction" approach and I started gaining (and so pulled the brakes on that experiment).

And a Meld-style internal temperature probe alone would be significantly worse than Pantelligent for foods like steak and salmon; I know that at first glance it seems like internal temperature is the temperature to measure and optimize for, but you also have to control the external/surface temperature or else it's "unobservable" and will lead to either undercooked or overcooked meats!