The essay presents a personal food and nutrition philosophy that rejects polarized diet dogma and outlines a pragmatic set of dietary rules the author follows after years of experimentation. Central to the approach is a high daily protein target of about 2.2 g per kilogram of body weight, sourced primarily from animal foods (meat, chicken, organ meats, eggs, dairy). The author consumes many of these animal foods raw, arguing that cooking and pasteurisation degrade water‑soluble vitamins, enzymes, and overall bioavailability. Carbohydrate intake is limited to mainly white rice, potatoes, honey, fruit, with smaller contributions from berries and fermented vegetables, while root and raw vegetables are eaten sparingly. Fat comes chiefly from animal sources—meat, marrow, butter, eggs, dairy—with modest amounts of olive oil, coconut oil, and avocado. Food quality is emphasized: the author prefers organic, grass‑fed, pasture‑raised products to avoid hormones, antibiotics, pesticides, and GMOs, and generally avoids grains, legumes, seeds, nuts, and most plant‑based foods. Despite the structured regimen, occasional indulgences (e.g., a chocolate croissant) are allowed, and the author stresses never feeling restricted. Finally, the essay underscores the importance of adequate salt and electrolytes.
Topics
Rejecting Polarized Diet Dogma
The author critiques extreme plant‑based vs. animal‑based, high‑fat/low‑carb vs. opposite, and cholesterol narratives, framing them as overly simplistic.
High‑Protein Animal‑Based Focus
A daily protein goal of ~2.2 g/kg is set, sourced from meat, chicken, organ meats, eggs, and dairy, emphasizing animal protein as high‑quality.
Raw Food Benefits and Cooking Concerns
Claims that cooking, heating, and pasteurisation degrade nutrition, destroy water‑soluble vitamins, enzymes, and reduce digestibility, leading the author to eat many animal foods raw.
Carbohydrate Strategy: Simple Starches and Natural Sugars
Primary carbs are white rice, potatoes, honey, and fruit, with smaller amounts from berries and fermented vegetables; root and raw vegetables are limited.
Fat Sources: Predominantly Animal‑Derived
Fats are obtained mainly from meat, marrow, butter, eggs, and dairy, supplemented with modest olive oil, coconut oil, and avocado.
Food Quality Priorities: Organic, Grass‑Fed, Pasture‑Raised
The author selects foods that are organic, grass‑fed, and pasture‑raised to avoid hormones, antibiotics, pesticides, and GMOs.
Exclusions: Grains, Legumes, Seeds, Nuts, and Most Plant Foods
Deliberate avoidance of grains, legumes, seeds, nuts, and most plant‑based foods, reflecting the author's belief they do not align with personal health goals.
Flexibility and Occasional Indulgence
Despite a structured regimen, the author allows occasional treats (e.g., chocolate croissant) and emphasizes not feeling restricted.