Yes, a lot of "appeal to tradition" happening here. Reminiscent of posts by Mike Mew suggesting that modern humans have lots of cavities due to eating grains and that was what "melted" our faces. In reality the agrarian society's just had poor milling technology which resulted in grinding gravel along with the flour, which resulted in what looked like eroded teeth on the archaeological record. Lots of fruits and vegetables have been selectively breed over our human generations too, and the fact that humans in Northern Europe have became lactose persistent has indicated that we can evolve in a relatively short period of time in relation to human existence that our clinical nutritional requirements do actually alter.
I understand this. I generally have access to only beef, chicken, pork and lamb, and various fishes at my local supermarkets, I usually buy a whole chicken, dissect it into it's constituent parts, pork chops, lamb cutlets and shanks, and tuna and salmon. (I purchase only Wagyu beef and get that delivered as it is much healthier and tastier) also avoiding processed meats, I usually spend 100 dollars on this meat weekly, and I end up with 2-3kgs of meat out of it all. Averaging around 400-500 grams of meat daily. I'm just thinking of cholesterol, as I'm sure it exceeds USDA guidelines but also - I cook with cream, and animal oils/fat too, say perhaps 15grams of butter per a meat serving, and maybe 150mls of full fat cream. I'm currently 98kgs (but tall). I would like to be leaner but I feel there is no way to cut the fat without cutting meat as I am unwilling to eat meat plainly.
I would probably count pizza as a processed food and refused to eat it, unless it was made traditionally, with proper olive oil (not the defrauded olive oil, which is really soybean oil in disguise), and made with either buffalo cheese or provolone and some chircuterie meat and cherry tomatoes. I don't think milk juices, or sodas but I do eat cheeses, and I don't eat refined carbs. I am kind of sceptical about animal fats being bad net bad thing for you even if you're in an excess by guideline standards. But the "ideal" amount of meat is curious, because I can eat a large amount without getting full, at least with cheeses you kind of know instinctively when to stop and with heavy creams you just need enough for flavour, even though, it accumulates to a substantive amount.
