I mostly agree with the meat/fat theory, but I do get a few calories on a daily basis from non-starchy veggies, mainly brassicas and herbs. I much prefer them fermented, slathered with butter, or with a vinegrette dressing. In this preference I see a possible link to the fact that when our ancestors killed their prey, often a large ruminent, it often had a stomach full of fermenting vegetable matter, and that this material, like the organ meats, could have been a superior source of certain nutrients to the hunters.

So pardon me if I have a bit of sauerkraut or kimchi, or a nice wild greens salad with vinagrette to go with my slab-o-beef

Wyv