| I think you're probably right. > Historically, we've always consumed all these things. Meat, seafood, vegetables, fruits, nuts, grains, seeds, human lineage ate all of this for a very long time. Why would any of it be bad for us? In terms of fruit, it would have been seasonal, and it would have been good for us to put on weight when we got the chance. So some fruit is probably fine, but I suspect people eat too much of it. There's also a theory that we only resorted to seeds if we couldn't get anything better. Which would explain some of the research that shows seed oils tell fat cells to stay "open" and keep growing. It was a signal that we were on hard times, and needed the extra energy stored. For vegetables, I guess it comes down to "which ones". I guess the same would probably be true of fruits and nuts, too. > And like I said when we did, it would be this very high quality meat. Very different from what we eat today. And we would have eaten nose-to-tail, meaning we'd have eaten the liver, spleen, heart, etc. > Modernity has brought major changes in that all foods are now of a lower quality, and come in a much more processed form. Yeah, I think that's where our biggest problems are likely coming from. It looks a lot like the seed oils might be the worst offenders. > So from my readings, I currently conclude the best course of action for your average healthy person is to eat less food overall, eat unprocessed foods of the highest quality (organic, grass fed, wild caught, etc.), In mostly equal quantity of each kind (based on calories), like consume the same calories of meat, fish, veggies, fruits and grains. I'm not sure about equal quantities, but I'm also not sure what the right quantities are either. I'm not convinced we should be eating grains at all, and we should probably be careful about fruits. Maybe only eat them when they're in season? I dunno. Fish is tricky, just because you have to be careful of mercury, even if they're wild caught. So I guess just try to find the types with the lowest mercury levels? In terms of vegetables, it can also be tricky. Nearly all plants have some kind of toxins to protect themselves (they obviously can't run or fight back with teeth and claws). Our livers have mechanisms to deal with toxins, of course, but which ones we can handle and how much is not clear (to me). I guess it might be one of those cases where you have to experiment and figure out what seems to work for you, at least until we have better understandings of them. |