DEBUNKED: If We’re Omnivores, EXPLAIN THIS...
Kurt Annaheim
Chapter 1: Intro
There is a surprisingly compelling argument that humans are actually carnivores. If humans can eat both meat and plants, doesn’t that simply make us omnivores? What about vitamin C? And since when was eating fruits, vegetables, and whole grains considered unhealthy?
If humans were true carnivores, then why do we cook our food? Why don’t we have claws and large fangs?
The argument begins by defining what a carnivore is: a living organism that eats mostly meat, meaning the flesh of other animals. The speaker argues that lacking claws or fangs does not disqualify humans from being carnivores. Many carnivorous creatures, such as pangolins, anteaters, jellyfish, squid, octopus, skunks, and constrictor snakes, also lack large fangs or claws.
Humans instead evolved large brains, opposable thumbs, advanced communication, strategic hunting ability, tool-making, and the capacity for persistence hunting. According to this perspective, humans do not need claws because intelligence became the hunting adaptation.
The discussion also points out that carnivorous plants like Venus flytraps and pitcher plants are still carnivorous despite lacking teeth or claws.
Cooking meat is also addressed. Evidence suggests prehuman species used fire as far back as 780,000 years ago in Israel. Cooking meat does not make it “not meat.”
The speaker claims stable isotope analysis consistently shows that prehistoric humans consumed diets made up of roughly 80% animal foods and 20% plant foods, classifying humans as “hyper carnivores.” Examples include Upper Paleolithic Europeans and early North Americans whose isotope signatures suggest heavy reliance on large herbivores and fish.
Chapter 2: Carnivores
The argument continues by examining survival during the Ice Age. Between roughly 115,000 and 11,700 years ago, humans supposedly relied heavily on megafauna and large herbivores for survival. Fish and coastal resources were also major food sources.
The speaker argues edible plants were scarce in the wild, especially during glacial periods, making meat essential for survival.
When critics argue that modern humans are different from humans 50,000 years ago, the response is that anatomically modern humans are at least 300,000 years old, based on fossils discovered in Morocco and Ethiopia.
The speaker also disputes the idea that prehistoric humans universally died young, claiming average lifespan figures are distorted by infant mortality. Adults who survived childhood often lived into their 70s.
The discussion shifts into plants and nutrition. The speaker claims ancient roots and tubers were very different from modern cultivated varieties and contained less starch and carbohydrates. Modern vegetables and fruits are portrayed as heavily altered through agriculture and selective breeding.
The central claim is that nutrients found in plants are inferior to those in animal foods:
- Heme iron from meat is described as more bioavailable than non-heme iron from plants.
- Carrots contain beta carotene rather than true vitamin A (retinol).
- Plant omega-3s contain ALA, which must convert into DHA and EPA at low rates.
- Vegans often require supplementation, particularly B12.
The speaker argues nutrients from animal foods work synergistically and are better absorbed than isolated nutrients from supplements.
Chapter 3: Humans
The speaker then discusses herbivores and omnivores. Since cows, deer, and horses occasionally consume insects, carrion, or small animals, the argument is made that occasional plant eating does not make humans omnivores any more than occasional meat eating makes herbivores omnivores.
The claim is that humans historically relied primarily on meat, with seasonal fruits and berries consumed only occasionally.
According to the speaker, there is “nothing vital” in berries or plant foods that cannot be obtained in a superior form from fatty red meat.
Agriculture is presented as a very recent development relative to human evolutionary history. The argument suggests humans have not had enough evolutionary time to adapt fully to grain-heavy diets and modern processed foods.
The speaker contrasts humans with animals that eat specialized diets and claims modern metabolic diseases emerged after humans moved away from a species-appropriate diet based largely on animal foods.
The agricultural revolution is described as necessary for feeding growing populations, but also as the turning point where grains, legumes, and vegetables became dominant dietary staples.
Chapter 4: Plants
The speaker promotes fatty red meat as the closest food to the “natural human diet,” especially meat from ruminant animals. Additional fat sources such as marrow, egg yolks, and tallow are recommended.
The argument continues that carbohydrates are not essential nutrients. Instead, only essential fatty acids, amino acids, and micronutrients are biologically necessary, all of which are claimed to be available in animal foods.
Vitamin C is addressed directly. The speaker argues meat contains enough vitamin C to prevent scurvy, particularly when carbohydrates are absent because glucose and vitamin C compete for absorption.
Plants are then described as containing “anti-nutrients” and chemical defense compounds, including:
- Lectins
- Gluten
- Oxalates
These compounds are blamed for nutrient absorption issues, autoimmune disease, leaky gut, and kidney stones.
The speaker claims fatty red meat contains no meaningful anti-nutrients and that adding plants to the diet may actually reduce nutrient absorption because of fiber and plant compounds.
Chapter 5: Blue Zones
The discussion then critiques the concept of “Blue Zones,” regions associated with exceptional longevity:
- Loma Linda
- Nicoya Peninsula
- Icaria
- Okinawa
- Sardinia
The speaker argues these populations are not truly plant-based and still consume meaningful amounts of pork, fish, beef, and dairy. He calls the Blue Zone narrative “propaganda” and points instead to places like Hong Kong and Nordic countries, where meat consumption is high despite long life expectancy.
The talk then criticizes nutrition science and historical dietary guidelines, specifically targeting Ancel Keys and the diet-heart hypothesis linking saturated fat to heart disease.
The speaker alleges corruption and manipulation in nutrition research, including influence from the sugar industry.
Modern health problems are blamed on deviation from an ancestral meat-heavy diet, combined with processed foods, alcohol, smoking, pesticides, and excessive plant consumption. Humans are ultimately described not as herbivores or omnivores, but as “hyper carnivores.”
Personal Testimony and Conclusion
The speaker closes with a personal story, saying that before adopting a carnivore diet he suffered from:
- Acne
- Acid reflux
- Lethargy
- Severe depression
After switching to carnivore eating, he claims all symptoms disappeared within three weeks and that he now takes no supplements.
The final recommendation is simple: prioritize fatty red meat as the foundation of the human diet. The speaker also acknowledges that people following a carnivore lifestyle are often criticized by friends and family, and offers private consultation calls to discuss the lifestyle with skeptical loved ones.
Chapter 1: Intro
There is a surprisingly compelling argument that we are actually carnivores. I know what you're thinking. If humans can eat both meat and plants, then that simply makes us omnivores, right? I mean, what about vitamin C? And since when was eating fruits, vegetables, and whole grains unhealthy?
If we're carnivores, then why do we cook our food? And where are our claws and fangs?
Well, first of all, what exactly is a carnivore? A carnivore eats mostly meat, which is the flesh of other animals. Okay, so any living organism that eats mostly meat.
If we were carnivores, we wouldn't have to cook the meat that we consume. We would have fangs like other carnivores. Not incisors, which are vestigial fangs.
Every carnivore is different. There are plenty of examples of carnivores that don't have fangs, like pangolins, anteaters, jellyfish, squid, octopus, stink badgers, skunks, certain snakes like constrictors. The list goes on.
We don't need to launch at our food head first to be a carnivore. We have big brains, opposable thumbs, the ability to communicate in very advanced ways, strategizing and devising plans in order to catch prey, trap prey. We exhaust prey by persistence hunting. And we can obviously forge tools and throw objects with sharp points and edges that puncture organs.
So, we don't need sharp claws and fangs to be carnivores. We're not tigers. We're human beings.
Carnivorous plants certainly don't have sharp claws and fangs, right? Like Venus fly traps, pitcher plants, sundews, butterworts. So there are many examples of living organisms out there that are carnivorous, hyper carnivorous, and don't have sharp claws and fangs.
In terms of cooking meat, we have evidence of prehuman species cooking over fire in Israel around 780,000 years ago. So, modern humans have always utilized fire and have used fire to cook all kinds of foods, including meat. Just because you cook your meat doesn't make it not meat.
So, we are still carnivores.
Stable isotope ratio analysis has consistently shown that humans throughout history have thrived on a diet of around 80% animal sourced foods versus only 20% plant sourced foods. That makes us hyper carnivore by definition.
So was this one test one time on one individual? No. Stable isotope testing has been carried out numerous times on multiple populations around the globe.
For example, European upper paleolithic humans had nitrogen 15 isotopes higher than other apex carnivores at the time. They had a very meat-rich diet that looked to come from mostly large herbivores.
We also have early North American humans that had isotope signatures indicating a megafauna based carnivorous diet.
Remember around 115,000 to 11,700 years ago the last ice age occurred. I mean what do you think we ate during that time? You guessed it, lots of megafauna. So large herbivores and ruminant animals.
For humans to survive in a wild setting, we must find meat. And of course, we did spend lots of time living close to coastal areas because fish was another large part of our diet. Fish is also meat.
You only have to venture out into the wild for a short period of time to realize how scarce edible plants actually are. If you don't catch game or fish, you've pretty much had it. And during an ice age, edible plants are even harder to come by.
Chapter 2: Humans
Jack Barton wrote, “Yeah, but we're not 50,000-year-old humans who only lived 40 years.”
Based on fossil records and genetic studies, we do understand that modern humans are at least 300,000 years old. We're certainly in the same form as our ancestors that lived 50,000 years ago.
The oldest known fossils of Homo sapiens were found in 2017 in Morocco and dated back 300,000 years ago. More modern human fossils were found in Ethiopia and dated back around 200,000 years ago.
The reason our ancestors had such a short lifespan is because the average lifespan was greatly affected by the vast number of infant deaths that occurred. Most humans didn't live to see past 15 years old. But when they did, they very often lived well into their 70s.
Considering how brutal nature is, I think that that's incredibly impressive. You only have to turn on a survival program and most people don't last weeks.
The 20% was mostly roots and tubers that were extremely low in carbohydrates.
Chapter 3: Plants
Dollop Finn said, “Roots and tubers are extremely high in carbohydrates.”
They are. That's correct. But not the natural organic ones our ancestors ate. You see, they were starch poor and mostly consisted of fiber.
Most of the plants we eat today look nothing like their wild natural ancestors. I mean, take a look at carrots before we got our hands on them.
There's nothing of nutritional value in roots and tubers that isn't better found in fatty red meat. The principle is true of all plant nutrition. Plants contain suboptimal forms of nutrients when compared with animal foods.
Heme iron found rich in meat is far more bioavailable than non-heme found in plants. It's also worth noting that it costs vitamin C to convert non-heme into heme, which is what the body wants.
We've all heard that carrots are packed with vitamin A. Total fallacy. They contain beta carotene, not retinol.
If you think that they say carrots are good for your eyes, retina, it's retinol, which is provitamin A found in animal foods, particularly the animal fats.
Now, most people can't convert beta carotene into retinol at such a high rate and can often wind up with just 5% of what is said is contained within that plant food.
Plants don't contain omega-3 fatty acids either. They contain ALA, which is alpha linolenic acid, which converts to DHA and EPA, often at less than 5%.
Docosahexaenoic acid and eicosapentaenoic acid are your bioavailable marine omega-3 fatty acids found in animal nutrition.
Everybody knows that vegans take supplements, B12 being the most obvious one. Now the active form of B12 is methylcobalamin found in abundance in animal nutrition. But the synthetic supplement form is often cyanocobalamin which is not as readily available by the human body.
Most supplements also contain additional ingredients like fillers, binders, and coatings. It's always best to get your nutrients from real whole food.
Nutrient synergy is also very much overlooked. If you think that red meat contains B12, heme iron, zinc, copper, and amino acids, and all of these will work together to enhance overall absorption.
Isolated forms of nutrients in supplement forms just aren't going to do the same thing.
Chapter 4: Herbivores and Omnivores
A herbivore eats almost exclusively vegetation. Almost exclusively vegetation.
Cows, horses, deer, and even hippos eat some meat. They will consume dead animals, baby birds, and insects when the opportunity arises.
So when horses and deer eat baby birds and insects, are they then omnivores? No. They're still herbivores just like humans are still carnivores whether certain individuals choose to eat some plants or not.
Herbivores don't only eat plants. Like carnivores don't only eat meat. There's no such thing as an absolute herbivore or an absolute carnivore.
Even lions consume some grass because it's in the stomach of the herbivore that they're eating. So there's always some crossover, right? The bugs on the plants that herbivores are eating.
And omnivores don't consume exactly 50% plants and 50% meat. It's just not possible.
If you're a human and you're eating plants, that doesn't change your history. It doesn't change your anatomy. Because when we're out there in a wild setting, our primary food source as human beings was and will always be meat.
It's thought we would have eaten some local seasonal and ripe nuts and berries for something like one month of the year.
Just because certain fruits and veggies used to be available seasonally for 1 to 2 months only, humans still consumed them. So yeah, we are omnivores.
Even though we would still function well without plants.
I think this is a perfectly reasonable comment and I totally understand where this individual is coming from. But eating some plants doesn't make us omnivore, just like herbivores that eat baby birds and insects doesn't make them omnivore.
There's no real benefit to consuming berries even for just one month of the year. Remember, there's nothing vital in berries that we can't otherwise get in a better form in fatty red meat.
The stable isotope results we've been discussing mostly refer to results from pre-agricultural people.
Many people think that 12,000 years is a sufficient amount of time to adapt to a different diet. But of course, if our genetic package is 300,000 years old and we are designed to eat a certain way, to change so rapidly, we won't be able to keep up.
And so it may take another 300,000 years to adapt to eating so many plants, let alone all these other additional compounds that have been introduced into our food.
Yes — the text you uploaded is extremely long, and there’s a limit to how much fully formatted verbatim text I can return in a single response while preserving accuracy and structure.
I can absolutely continue it section-by-section until the entire transcript is converted cleanly into:
- Headings
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So the best approach is continuing in chunks.
The previous response covered through:
- Intro
- Humans
- Plants
- Herbivores and Omnivores
The remaining sections still include:
- Agriculture and species-specific diet
- Fatty red meat recommendations
- Vitamin C discussion
- Anti-nutrients and toxins
- Blue Zones
- Ancel Keys and nutrition history
- Modern disease discussion
- Personal carnivore testimony
- Closing consultation offer
Chapter 5: Agriculture and Species-Specific Eating
Remember, animals don't eat everything in moderation. They don't eat a balanced diet. They eat specialized. Sometimes one plant, two plants, three plants, four plants. They don't eat everything.
We're told, “Just eat everything in moderation.” It doesn't work because as soon as human beings started to do that, we see this trend and our health plummets and deteriorates.
Eat species specific just like the rest of the animal kingdom that don't suffer from these modern metabolic diseases that we suffer from.
This transition from hunting and gathering to farming was necessary at the time, but meant that the consumption of plants like grains, legumes, and vegetables would rise exponentially.
Agriculture was absolutely necessary at the time because the population was growing so rapidly in order to feed so many people. We pioneered new farming methods.
But prior to this new era, we were thriving on megafauna during the last glacial maximum. But unfortunately, that main food source went extinct, but we didn't.
Chapter 6: Fatty Red Meat
It's best to predominate fatty red meat in your diet because it's the closest thing to our natural human diet.
They're ruminant animals and you can actually increase the fat intake by consuming things like marrow and egg yolks, extra tallow, etc.
If you are going to eat some plants, then eat local, seasonal, and ripe.
I personally haven't eaten more than one punnet of blackberries in the last 3 years.
For humans, it's not necessary to eat plants. Carbohydrates and polyphenols aren't vital.
Quite simply, there are essential fatty acids, essential amino acids, and essential micronutrients. And all of these are found in fatty animal foods.
Everyone knows if you only eat plants, you have to supplement. But most people aren't aware of the fact that if you only eat fatty red meat, you don't have to supplement at all.
Chapter 7: Vitamin C
It's been assumed for the most part that there isn't any vitamin C in animal products like red meat. But that's a total fallacy. I mean, I would have scurvy if that was the case.
During the Napoleonic Wars, the soldiers were fed horse meat to cure their scurvy because it's an antiscorbutic agent.
There is much less vitamin C in meat when compared to plant sources. But the truth is because glucose — and carbohydrates often break down to glucose — is molecularly very similar to vitamin C, they compete for absorption.
Well, on a carnivore diet, we don't consume carbohydrates or any exogenous glucose other than the small trace amounts found in meat like glycogen.
And so the vitamin C, though it might be a small amount, meets all of our needs, which is why carnivores don't get scurvy.
Chapter 8: Anti-Nutrients and Plant Defenses
Plants also contain anti-nutrients and chemicals which interfere with the absorption of nutrition.
Just because plants aren't mobile doesn't mean they're defenseless. Far from it. I mean, every single plant in existence fights to survive via chemical warfare.
So, they all possess toxins and anti-nutrients which helps fight against predation. Just like all forms of life, plants want to live.
So, they contain things like lectins which you've probably heard of. I mean, gluten is probably the most well-known lectin, which is a plant protein.
These not only deplete or block nutrient absorption, but they also can cause leaky gut, which is the foundation to every autoimmune disease in the book.
Oxalate is another pretty common toxin or anti-nutrient found in plants.
75 to 80% of all kidney stones experienced among humans can be attributed to consuming things like spinach leaves, sweet potato, teas, licorice, rhubarb, so-called superfoods.
So imagine if plants didn't contain these natural defenses. Herbivores would just eat them up and they would go extinct.
So yes, there are some edible plants, but they will contain toxins and anti-nutrients.
Fatty red meat, as well as being the most nutrient-dense and bioavailable food source for humans, contains no anti-nutrients or defense chemicals to speak of.
When you add plant foods to your meat and eggs, you lose nutrients due to the anti-nutrients and the fiber.
Fiber gets in the way of the enzymatic relationship between the nutrients in your food and the lumen of your intestine.
So,
in other words, fiber blocks nutrients.
Chapter 9: Blue Zones
Other people talk about blue zones and the ample health they experience eating mostly plant-based.
So there are five blue zones:
- Loma Linda
- Nicoya Peninsula
- Icaria
- Okinawa
- Sardinia
These populations are thought to have the longest lifespan, and it's been attributed to their plant-based diets.
But of course, the people that live in these zones are all doing totally different things. Even if you took two different plant-based dieters, they're going to look different. So, it's obviously ridiculous.
And of course, these people are actually consuming lots of pork and fish, beef, and fermented dairy products. So, it is just pure propaganda.
And of course, we have other populations around the world that live longer or as long, and they're just not as talked about because they consume so much meat.
So, Hong Kong have the longest life expectancy and consume lots of meat.
And of course, you have Switzerland and the Nordic regions who also love meat and fish.
If I'm perfectly honest, the blue zones simply don't exist.
Chapter 10: Nutrition Science and Corrupt History
Unfortunately, there is an abundance of misinformation out there about the human diet.
Most nutritionists and dieticians don't really understand what a real human diet is. And what they know is based on corrupt history.
Dietary guidelines are still based on the fraudulent work of Ancel Keys who in 1958 came up with his diet heart hypothesis, which was basically: you eat saturated fats and cholesterol, this raises serum cholesterol, it clogs up your arteries, and then you have a heart attack.
But of course, another fallacy.
So he came up with this six country study that showed that the more saturated fats and cholesterol you had, the higher incidence of coronary heart disease.
But it was pure fraud because he took out the other 16 countries that were in there to make up 22 countries that they studied that didn't fit his narrative.
And then of course we have the three Harvard professors that were bribed by the Sugar Foundation at the time, now known as the Sugar Association, with $50,000 equivalent of today's money to downplay the link between sugar and heart disease.
And this went on to shape the way we think about food.
And so there's so much corrupt history. I mean, a lot of it started with the tobacco industry.
Chapter 11: Modern Disease and Diet
Most modern humans are not basing their diets around fatty animal nutrition. Certainly not fatty red meat. They're basing it around plants.
And look at the state of the health crisis we're in.
When an animal deviates from their species appropriate diet, which is very specialized, they get sick. And that seems to be exactly what's happening to the human race.
We're all getting these new metabolic diseases that were almost unheard of or non-existent.
People obviously are consuming lots of highly processed foods and that's clearly the worst thing you can do. Alcohol, smoking, all of that kind of stuff.
But the plants that are sprayed with pesticides, they contain more natural pesticides than the pesticides we spray on them.
This isn't what we're designed to eat.
We are not herbivores. We are not omnivores like most people think we are. We are hyper carnivores.
Now, I understand there are multiple other factors involved. It would be irresponsible of me to say that I believe that this shift in diet is the sole causal reason why we're in this health crisis.
I
think that there's far more to it, but I think
that this is right at the top of the
hierarchy.
Chapter 12: Kent Carnivore /
Personal Testimony
Before I went carnivore over 3 years ago, I
had acne, I had acid reflux, I had lethargy,
and I had very bad depression, severe
depression.
I was desperate for help.
I stumbled across an anecdote from Mikhaila
Peterson.
I took a giant leap of faith and in 3 weeks
all my health problems just went away. All of
them.
I don't have any symptoms of any health
problems and I take no supplements.
And so the next time you're wondering about
what you should eat: fatty red meat.
Chapter 13: Closing Message
Look, if you're doing carnivore, there's a
good chance that someone in your life thinks
you've lost the plot.
Could be your partner, your mom, your best
mate at work.
They worry about your colon, your heart, your
sanity. Maybe they mock it. Or maybe they just
won't shut up about fiber.
Whatever it is, it wears you down. And I know
because I've been there.
You don't want to argue. You just want them to
understand.
So here's what I'm offering.
You book a call — not for you, but for them.
I'll speak to them directly, one-to-one on a
video call. 60 or 90 minutes. Just me and
them.
No lectures, no pressure, just calm, honest
conversation with someone who lives the
lifestyle, knows a thing or two about it, and
actually gives a damn.
Could be enough to put their mind at ease.
Could be enough to get them curious.
Either way, you're not the one arguing
anymore.
There's a link below. Sessions are limited.
I'm keeping this personal.
So, if someone in your life needs to hear it
from someone else, let me explain.