The Optivore Diet

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Index
What is the Optivore diet?
Toxicants in plants
Why plants may taste good
Why milk?
Why apples?
Why redmeat?
Why salt?
Regarding water
Raw food vs cooked vs frozen vs dried
Human longevity
Longevity in dogs
Ageing not inherited
Calorie restriction
Diet related diseases
Food planning
Some wisdom
References
Links

What is the Optivore diet?

The Optivore diet is an organic Milk, Apples, Redmeat and Salt diet.
Water (preferably filtered) is optional.
Adherents may choose to consume as much or as little as they like.
All other foods are best avoided.

Toxicants in plants

The theory of the diet is as follows:
Unlike animals, which can fight or flee to avoid being eaten, plants can't, and so the plants have to rely on chemical defenses (toxicants) instead so as to avoid being totally wiped out (whereas animals generally don't employ toxic defences because it unnecessarily burdens their physical fitness).
Any plant that was perfectly edible would have become extinct very quickly a long time ago (hence why carnivores, which on land, usually chase down and kill prey, exist (because of the superior health and physical advantages from not eating plants)). By eating plants you are fighting evolution. It is these toxicants that cause many diseases and ageing. You consume them at your own peril.

Examples of some toxicants in plants include:


Why plants may taste good

Even though plants always contain many nasty toxicants, they may taste good, especially cultivated varieties. This is not because they are harmless, though cultivated varieties no doubt do less harm, but because of the way humans have evolved. If humans only found foods that were 100% benign (free from toxicants, and don't cause ageing or disease) appetising and palatable then humans wouldn't have survived at all due to our inferior innate hunting abilities without weapons compared to other animals. Instead the human has evolved a compromise for when they can't chase down prey from exhausting it (persistence hunting): foods that do limited immediate harm if they provide useful nutrients or energy they will often taste okay or sometimes good to us, however they may still cause ageing and disease in the long run, but this was the price to pay to avoid imminent starvation. However in the modern developed world this is no longer a necessary compromise. Numerous foods are available year round. The rest may be imported. There is also refrigeration and freezing. So it is time to overcome our compromised sense of taste and eat intelligently. Just like it is unwise to use drugs because they may feel good it is also unwise to eat food just because it tastes good. Not everything that tastes good is good, but usually everything that doesn't taste good isn't good (as bitterness generally indicates poison).

Why milk?

Milk is a wholesome food that is rich in nutrients such as calcium, phosphorous, protein, carbohydrates, vitamins, minerals, and fats. It is an excellent source of calcium and phosphorous, which are necessary for the development and maintenance of strong, healthy bones and teeth, reducing the risk of osteoporosis and bone fractures later in life. Milk is also rich in vitamin B12, riboflavin (vitamin B2), and niacin (vitamin B3), which aid in the conversion of food into energy, the formation of red blood cells, and the normal functioning of the central nervous system. People who have a diet rich in milk and milk products can reduce the risk of low bone mass throughout the life cycle.

Why apples?

Although fruits are a good source of several important nutrients (such as potassium, folate (folic acid) and vitamin C, and useful antioxidants such as polyphenols), and are 'meant' to be eaten (as the plants have evolved a mutually beneficial relationship with animals, whereby animals spread their seeds in return for nutrition (which shouldn't be confused with the animals eating the plants themselves, which is mutually destructive)), year-round consumption of most types of fruit can itself be harmful to the long-term survival interests of our human society as a result of promoting human overpopulation. This is because the plants bait animals with said fruity goodness, but then use the animals as a tool for the plants' own purposes, namely the propagation of its seeds, not strictly the ecosphere's, upon which all life depends. I.e. the plants promote excessive mating behaviour in the animals which eat their fruits. This works to increase the odds of the seeds being dispersed a wide distance from the parent plants, thus lowering the chances of each plant's offspring having to compete for resources with its parents and also lowers the chances of all of them being wiped out in the event of a localised wildfire or other natural disaster (as the animals that consume the fruit are often driven to leave the plant's locality in search of a mate); finally, by promoting animal mating behaviour, the fruit raise the survival odds of future generations of the plants by exponentially selecting in favour of animals which eat said fruit, spreading the plants' seeds (as these animals may outbreed the competition).
Apples (as commonly selectively bred through grafting), are however, a valuable workable solution.
They are not entirely natural, which in this case is a plus, as it has resulted in a unique type of food product, which, while still technically a fruit, has minimal sexualising effects. Thus, they simultaneously provide useful nutrients such as vitamin C (a vital part of the human diet), while minimising toxicity, which would be had if one consumed other, non-fruit parts, of a plant.
N.B. In the modern era, real vitamin C (which is more than just ascorbic acid) is all but absent in an otherwise healthy diet if one doesn't consume some raw fruit or other (as animal sources, such as raw milk or raw adrenal glands, are rarely available).

Why redmeat?

Redmeat has been an important part of the human diet throughout human evolution. It provides a rich source of high biological value protein and essential nutrients, some of which are more bioavailable than in alternative food sources.
Redmeat is a very good source of protein, which is important for growth and development. It contains iodine which helps in one's body's production of thyroid hormone, iron to transport oxygen, zinc for strong immunity and healthy skin, vitamin B12 for nervous system function, vitamin B6 which is beneficial for the immune system, and omega 3 which helps support heart and brain health.

Why salt?

Salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became an important article of trade and was transported by boat across the Mediterranean Sea, along specially built salt roads, and across the Sahara on camel caravans. The scarcity and universal need for salt have led nations to go to war over it and use it to raise tax revenues. For example, the El Paso Salt War which took place in El Paso in the late 1860. Salt is used in religious ceremonies and has other cultural and traditional significance. Salt is processed from salt mines, and by the evaporation of seawater (sea salt) and mineral-rich spring water in shallow pools. Edible salt is sold in forms such as sea salt and table salt, the latter of which usually contains an anti-caking agent and may be iodised to prevent iodine deficiency. Sodium is an essential element for human health via its role as an electrolyte and osmotic solute. The word salary comes from the Latin word for salt. Salt is mostly sodium chloride (NaCl). Sea salt and mined salt may contain trace elements. Mined salt is often refined. Salt crystals are translucent and cubic in shape; they normally appear white but impurities may give them a blue or purple tinge. When dissolved in water sodium chloride separates into Na+ and Cl− ions, and the solubility is 359 grams per litre. From cold solutions, salt crystallises as the dihydrate NaCl·2H2O. Solutions of sodium chloride have very different properties from those of pure water; the freezing point is −21.12 °C for 23.31 wt% of salt, and the boiling point of saturated salt solution is around 108.7 °C. Salt is essential to the health of humans and other animals, and it is one of the five basic taste sensations. Salt is used in many cuisines, and it is often found in salt shakers on diners' eating tables for their personal use on food. Table salt is a refined salt containing about 97 to 99 percent sodium chloride. Usually, anticaking agents such as sodium aluminosilicate or magnesium carbonate are added to make it free-flowing. Some of these anticaking agents can be toxic which is why I've recommended sea salt flakes.

Regarding water

Water, which when consumed in it's isolated beverage form is optional, is usually anti-inflammatory in its action and has sedative-like effects if consumed distilled (owing to depletion of important minerals as it passes through the body) and it is rarely completely unpolluted otherwise, so consume with discretion. I.e. if you are experiencing inflammation-based mental irritability it may be useful.
Organic milk, in it's fresh raw form, is otherwise a superior alternative for actual hydration and doesn't have any negatives.
If consuming water, I recommend filtered rather than distilled due to said drawbacks of the latter.

Raw food vs cooked vs frozen vs dried

Cooking produces many toxic substances including:

Potential harmful effects of cooked foods and cooking:

Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are also components of cigarette smoke and car exhaust fumes. High rates of HCA can cause cancer in animals. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. Microwaving has been shown to reduce vitamin B12 levels in beef, pork and milk by 30-40%. Nitrosamines, formed by cooking and preserving in salt and smoking, have been noted as being carcinogenic, being linked to colon cancer and stomach-cancer. Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases, such as atherosclerosis, renal failure, arthritis, myocardial infarction, macular degeneration, cardiovascular disease, nephropathy, retinopathy, or neuropathy. Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis. One study, comparing the effects of consuming either pasteurized, or homogenized/pasteurized, or unpasteurized milk, showed that pasteurized and homogenized/pasteurized milk might have an increased ability to evoke allergic reactions in patients allergic to milk. Also, toxic compounds called PAHs, or Polycyclic aromatic hydrocarbons, are formed by cooking, in addition to being a component of cigarette-smoke and car-exhaust fumes. They are known to be carcinogenic and an industrial pollutant. Acrylamide, a toxin found in roasted/baked/fried/grilled starchy foods, but not in boiled or raw foods, has been linked to endometrial and ovarian cancers.Ingested acrylamide is metabolised to a chemically reactive epoxide, glycidamide. The HEATOX(Heat Generated Food Toxins) project has published a report on acrylamide. Frying chickpeas, oven-heating winged beans, or roasting cereals at 200–280 degrees C reduces protein digestibility. Another study has shown that meat heated for 10 minutes at 130 °C, showed a 1.5% decrease in protein digestibility. Similar heating of hake meat in the presence of potato starch, soy oil, and salt caused a 6% decrease in amino acid content. There are various scientific reports, such as one by the Nutrition Society, which describe in detail the loss of vitamins and minerals caused by cooking.

Human longevity

The Chinese people in Hong Kong have the highest per capita meat consumption in the world, they have the world's longest life expectancy (see United Nations 2015 data), their health index is among the best in the world. Japan and South Korea have very high per capita seafood and seafood consumption. Japanese people have the second longest life expectancy and had the second oldest supercentenarian. Vegetarianism there is virtually unheard of. Out of more than 60000 centenarians in the United States, 9000 in the United Kingdom and 3000 in Australia only 2 were verified vegans, and vegetarians in general accounted for a great minority. The very vast majority of centenarians and all supercentenarians have consumed large quantities of meat.

Hong Kong: Has The World's Longest Life Expectancy and Highest Per Capita Redmeat Consumption.

Life expectancy at birth (years), UN World Population Prospects 2015:
1) Hong Kong 83.74 years (world longest)
2) Japan 83.31 years
3) Italy 82.84 years
7) Spain 82.28 years
14) South Korea 81.43
42) USA 78.88
World Average 71.4

What the countries with the world's longest life spans eat:

The UN data shown below came from National Geographic website, article: What the World Eats.

Average daily total meat products (livestock+seafood) consumption, percentage of total food intake by weight per person:
Hong Kong 32% (world highest)
Japan 18%
South Korea 16%
USA 14%
World 9%

Average daily total meat products (livestock+seafood) consumption, grams per person:
Hong Kong 695 (world highest)
USA 381
South Korea 339
Japan 288
World 173

National Geographic says:

As it has since 1980, a spurring point for the economy, Hong Kong consumes more meat per person—both calorically and in weight—than any other nation. At 695 grams per day, people in Hong Kong eat 60% more meat than the meat-eaters in New Zealand.

Hong Kong’s diet has changed drastically in the last 50 years, with the average person eating more grams of meat per day than any other food group.

South Korea experienced a rapid shift in diets beginning in the 1970s. As more animal products and produce were added to the plate, the proportion of calories earned from grains dropped from 76% to 43%.

HK people eat almost 40% more meat than Americans, often they eat meats such as Chinese BBQ pork, pork belly, pig feet, all these are high in fat. One thing HK people eat quite a lot are seafood and sea seafood which are known to provide protection against diabetes, cardiovascular diseases, cancer and more.

Up until 1970's HK people had shorter life expectancy and poorer health index than Americans, back then HK people ate lesser amount of red meat than Americans. Year by year dietary statistics show as HK people ate more red meat and seafood the longer increase in their life expectancy and better health index, as Americans eat lesser red meat the slower increase in life expectancy and their health index gets worst.


Longevity in dogs

The reason why small dogs may live about 50% longer than large dogs (15 years old vs 10 years approximately on average), is that the smaller the dog the less it needs to eat and thus the cheaper it is to feed, hence the owner is more able to afford dog food with a higher percent of meat, and less grain or vegetable filler than compared to food for a larger dog, i.e. quality over quantity. Dogs should live even longer yet if fed purely on raw meat fit for human consumption, especially if done generationally.

Ageing not inherited

It makes no sense for ageing to be inherited because natural selection selects for those who produce the most healthy offspring. An individual that ages and therefore dies early is unable to continue to reproduce or care for their offspring. While women do cease the ability to breed when they reach menopause, men can reproduce for their entire lifespan, and thus the longest possible lifespan without ageing begets the greatest potential number of offspring, and thus producing many offspring is selected for in the genes of the generations that follow. So what causes ageing? Well what is it that has an evolutionary vested interest in animals aging and thus having a limited lifespan? Plants do of their predators of course. Because any hypothetical long-lived successfully reproducing animals that eat plants pose the greatest threat to the survival of the plant, animals that eat plants are aged by the plants that they eat, natural selection selecting those plants that age their predators the most. As an example to illustrate my point, the Greenland Ice Shark has the longest lifespan of any vertebrate on the planet, and unsurprisingly, eats no plants whatsoever.

Calorie restriction

The primary reason why calorie restriction slows ageing (as demonstrated in rats and other animal models) is because generally speaking for the majority of people the less food you eat the less plant matter you eat (given that most people currently eat plants as part of their diet). The oxygen-free radicals commonly cited that cause cellular damage are frequently the result of plant digestion (though cooked food can sometimes have similar effects).

Diet related diseases


Food planning


Avoid corporate suppliers (where practicable) and buy the following:


An example of a weekly food plan for a 194cm tall adult male (as now eaten by myself):

Breakfast at 06:00

Snack at 09:00

Lunch at 12:00

Snack at 15:00

Supper at 18:00

Monday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

Tuesday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

Wednesday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

Thursday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

Friday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

Saturday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

Sunday

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

An organic apple and 500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.

500ml milk.

250g of raw organic grass-fed minced beef with a pinch of sea salt flakes and 500ml milk.



Some wisdom

The four pillars of good health are Diet, Work, Rest and Abstinence.
The meaning of life is Good Will.
The best motto for success is Vigilance.

Eat an Optivore diet, live long and prosper!



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Links
austorganic.com
frankenfood.news
fluoridefreeaustralia.org
whale.to/a/vit_c_cons.html
whale.to/a/10_worst.html
beyondveg.com
soyonlineservice.co.nz (now only accessable via archive.org)
michaelkummer.com/health/plants-vs-meat
openbiotechnologyjournal.com/VOLUME/13/PAGE/68/FULLTEXT
extoxnet.orst.edu/faqs/natural/plant1.htm (now only accessable via archive.org)
https://str.llnl.gov/str/Food_Mutagens.intro.html (now only accessable via archive.org)
krispin.com/lectin.html
copperwiki.org/index.php/Carcinogens_in_Foods (loads at a tolerable speed via archive.org)
diagnosisdiet.com/full-article/vegetables
raypeat.com/articles/articles/vegetables.shtml
ncbi.nlm.nih.gov/pmc/articles/PMC54831/
pubmed.ncbi.nlm.nih.gov/21556514/
pubmed.ncbi.nlm.nih.gov/2132000/
ausrawmilk.org
australianclimatemadness.com
westonaprice.org/health-topics/farm-ranch/livestock-can-save-us/
westonaprice.org/health-topics/farm-ranch/the-politics-and-economics-of-food/
foodb.ca


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