Its more my process of exclusion.

If one ONLY easts seed oils and very lean meat, they are excluding animal fat from their diet. This will lead to a great deal of mental health issue as their neural function degrades from lack of proper fats in the diet.

Humans are made to eat a mixed diet of meat and vegetable stews, vegetables, and fatty roasted meats. Think about it, eating "wet" in stews or gravy dishes s how humans have eaten since the dawn of time, all the way until the 20th century when suddenly its a plain cut of meat with steamed veggies, also served dry with no sauce. The modern "healthy" meal is a very, very "dry" meal meaning all the drippings, laving's and stuff that comes out of the ingredients in cooking is lost, and that is where much of the nutrition went. Traditional cooking would deglaze pans to make gravy, or actually extract trimmings into broths.

Because of the late 20th century habit of cooking "Dry" food with no gravies or sauces, a lot of people are very well fed, but very severely malnourished.

In fact its HIGHLY recommended you seek out recopies for hearty stews prepared with fat-rich meat and vegetables, because all the vitamins normally "lost" during cooking come out in the broth, which you then drink for about 50% of your daily water needs. Not to mention if you make your own broth with bones, you will get all the calcium and phosphates from the bones, and the fats from the marrows, and tons of good stuff.

Also when making broth, don't be a knob (like many "pro" chefs will tell you on youtube) and use prime cuts of ingredients for the broth. The entire point of the broth is its supposed to be made with what you would otherwise toss in the trash: the trimmings, and cuttings you don't want to eat as the primary parts of the meal. Which are then strained and disposed of, keeping the broth. The ends of the celery, the skins of the carrot, the potato skins, and all the bones, gristle, and inedible trimmings from meat cuts are used for both, THEN the prime cuts are used in the final stew/soup.

And as a final, I cannot recommend eating bone marrow enough. If you have a local butcher, very likely you can get bones sawed in half to expose their marrow, or just leg bones pretty cheaply. Roasted with a tiny spoon or pick to clean them out, they are AMAZING.

Its more my process of exclusion.

If one ONLY easts seed oils and very lean meat, they are excluding animal fat from their diet. This will lead to a great deal of mental health issue as their neural function degrades from lack of proper fats in the diet.

Humans are made to eat a mixed diet of meat and vegetable stews, vegetables, and fatty roasted meats. Think about it, eating "wet" in stews or gravy dishes s how humans have eaten since the dawn of time, all the way until the 20th century when suddenly its a plain cut of meat with steamed veggies, also served dry with no sauce. The modern "healthy" meal is a very, very "dry" meal meaning all the drippings, laving's and stuff that comes out of the ingredients in cooking is lost, and that is where much of the nutrition went. Traditional cooking would deglaze pans to make gravy, or actually extract trimmings into broths.

In fact its HIGHLY recommended you seek out recopies for hearty stews prepared with fat-rich meat and vegetables, because all the vitamins normally "lost" during cooking come out in the broth, which you then drink for about 50% of your daily water needs. Not to mention if you make your own broth with bones, you will get all the calcium and phosphates from the bones, and the fats from the marrows, and tons of good stuff.

Also when making broth, don't be a knob (like many "pro" chefs will tell you on youtube) and use prime cuts of ingredients for the broth. The entire point of the broth is its supposed to be made with what you would otherwise toss in the trash: the trimmings, and cuttings you don't want to eat as the primary parts of the meal. Which are then strained and disposed of, keeping the broth. The ends of the celery, the skins of the carrot, the potato skins, and all the bones, gristle, and inedible trimmings from meat cuts are used for both, THEN the prime cuts are used in the final stew/soup.