Vegetables heavy diet

Ancient Humans Mostly Vegetarian, 'Paleolithic Diet' Critic Says
Veggie-heavy diet and yoga shown to slow cell aging | The Japan Times

So what do apes eat or what do most monkeys eat? The diets of nearly all monkeys and apes (except the leaf-eaters) are composed of fruits, nuts, leaves, insects, and sometimes the odd snack of a bird or a lizard. They have the capacity for eating sugary fruit, the capacity for eating leaves and the capacity for eating meat, although that capacity tends to rarely be invoked. Sure, chimpanzees sometimes kill and devour a monkey, but the proportion of the diet of the average chimpanzee composed of meat is small, less than 3% by mass. Even with that modest preference for flesh, chimps are extreme. They eat more meat than any of the other apes or any of the monkeys. The majority of the food consumed by primates today–and every indication is for the last thirty million years–is vegetable, not animal. Plants are what our apey and even earlier ancestors ate; they were our paleo diet for most of the last thirty million years during which our bodies, and our guts in particular, were evolving. In other words, there is very little evidence that our guts are terribly special and the job of a generalist primate gut is to eat plants. We have special immune systems, special brains, even special hands, but our guts are ordinary and for tens of millions of years those ordinary guts have tended to be filled with fruit, leaves, and the occasional delicacy of a raw hummingbird3.

“But wait dude, ” you might say, you have not gone far enough back in time. After all, most of the details of our guts, the size and shape of its different parts, are even older. Even prosimians, lemurs and their other adorable kin, have guts similar to our guts. Maybe they were carnivores and we can still be “paleo” and eat a ton of meat? Maybe in thinking about our guts, we should look to the prosimians. Sure enough, most prosimians are (and likely were) carnivores. They eat and ate meat, BUT most of that meat comes from insects. And so if you are serious about your paleo diet, if you mean to eat what our bodies evolved to eat in the “old” days, you really need to be eating more insects. Then again, our guts aren’t so different from those of rats. Maybe the rats… , well, I’ll come back to them 4.

A paleo diet is an arbitrary thing. Which paleo diet should we eat? The one from twelve thousand years ago? A hundred thousand years ago? Forty million years ago? I would argue that, IF we want to return to our ancestral diets, we might reasonably eat what our ancestors spent the most time eating during the largest periods of the evolution of our guts. If that is the case, we need to be eating fruits, nuts, and vegetables—especially, fungus-covered, tropical, leaves.

What would convince me otherwise? I would be swayed if someone were to discover rapid evolution in the genes associated with our digestion over the last hundred thousand years, the sort of evolution that might signal that we had specialized on recent diets heavier in meat. I want evidence, in other words, that some aspect of our bodies evolved in such a way as to be better able to deal with meat. But that wouldn’t be enough. Our bodies would have to have simultaneously have evolved to be less able to deal with more ordinary primate diets—again, the nuts, fruits and leaves. It could be there, as of yet undetected. But if you want my bet, the majority of the recent (last few million years) changes in our guts and digestion will prove to have had more to do with agriculture than with meat-eating.


Heavy fruit and vegetable diet may lower CHD, stroke risk.(Across Specialties): An article from: Skin & Allergy News
Book (Thomson Gale)

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2007-11-11 08:11:03 by eat2live

Congratulations on your lifestyle change.
The Dietary Approach to Stopping Hypertension consists mainly of leafy green vegetables which have nitrites and common salts that are converted to nitric oxide that widen blood vessels and therefore lowers blood pressure.
You should be measuring your blood pressure as soon as you wake without getting out of bed. This measurement will give you your minimum reading.
If you're exercising heavily, you're sweating water and salt. You need to take some salt to replace the salt that you excrete

Wegener's granulomatosis, drugs, diet, causality

2008-03-20 17:01:41 by wannahelpem

Part I:
My dad was diagnosed with Wegener's a couple of years ago. He's 60, my mom's 58. She has bad rehumatoid arthritis and psoriasis. They're both on methotrexate and prednisone as part of their vast pharmaceutical regime.
Our whole immediate family (mom, dad, son, daughter) has always been varying degrees of obese, no matter what dietary/exercise habits were being followed. (Though I have had a fair amount of success following a high-vegetable, whole grain, heavy-juicing diet.) My parents have both put on even more extra weight since starting on prednisone a few years ago, to the point where they're dangerously heavy (like 350 lbs)

Diet, weights, HIIT cardio ...

2009-12-15 11:41:00 by k-dingo

... are your basic tools.
I'm 41, male, and in the best shape of my life. What did I do?
- I changed my diet around. Cut out sugar, sweets, refined flour, white rice, potatoes, HFCS, never really drank soft drinks but completely avoid them now, minimal alcohol (2-3 drinks a week or less), and avoid trans-fats. Generally eat minimally processed food, leafy vegetables, fair amount of meat (beef, buffalo, chicken, turkey, salmon), supplement with whey protein (breakfast and post-workout recovery) and Omega-3 salmon oil.
- Weights

Maybe you should try he BRAT diet for a couple

2008-01-09 15:50:25 by eGay

Of days (banana, rice, apple, toast) - it's easy on your digestive system.
No, I'm not making these. At least, not yet. Found a new recipe site with stuff I'd like to try, such as Lamb Rag
Rich, meaty rag is not hard to make. The active part of this recipe comes together quickly, and then it sits and simmers all afternoon in the oven or all day in the slow cooker.
When the meat is browned deeply with golden onions and vegetable chunks, and simmered with a generous helping of wine, the long braise melds everything together into much, much more than the sum of its parts, with a heady flavor that just gets better with every helping of leftovers

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