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Okay, here's how I can tie all this in to the topic of the OP:
Food consists of many molecular structures, chemicals, enzymes, what have you. Even between a single food type, you get variances in their makeup. For example, not all peppers have the same nutritional content, both on a macro- and micronutrient level. The antioxidant makeup alone is varied by colour.
Coffee has caffeine, but it also has antioxidants with a makeup unlike most foods, so there are other benefits.
Red meat and pork have many of the same substances that can lead to the creation of carcinogens. They also tend to have higher levels of cholesterol and saturated fat compared to white meat and fish, which is why you should always choose lean cuts of red meat and pork, and always cut off any extra fat you see. Beef and pork fat aren't your best sources of dietary fat. But even lean beef and pork carry more health risks than, say, wild Alaskan salmon or, say, tempeh.
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Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
—Bhikkhuni Pema Chödrön
Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot
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