@Tara: When we eat with guests (ie. make roast pork belly I will eat some broccoli, cauliflower and maybe onion and/or mushroom. We sometimes have open hamburgers with lettuce, onion, mushroom and a (very) little carrot.
The majority of the time it is pretty much just meat.
@sebzzz: I honestly don't think acid/base balance is worth worrying about. It is not possible to get scurvy while eating fresh meat.
Vilhjalmur Stefansson, an arctic explorer who lived among the Eskimos, proved that the all meat diet they consumed did not lead to vitamin deficiencies. He participated in a study in New York's Bellevue Hospital in 1935, where he and a companion ate nothing but meat for a year while under close medical observation, yet remained in good health. Some Antarctic expeditions, such as Scott's two expeditions and Shackleton's Ross Sea party, suffered from scurvy, mainly during inland sledge journeys when the men had access to very limited range of food, virtually none of it fresh. Scurvy was rare or absent when they had access to a wider range of stored food or relied on seal meat. Refined carbohydrates seem to accelerate the process of depleting vitamin C. Insulin in the bloodstream causes all amino acids, except for tryptophan, to be stored as fat. Tryptophan competes to enter the bloodstream, causing less vitamin C to be available to the body. This could be one reason sailors and explorers, with their rations heavy with hard tack biscuits and refined carbohydrates, were so prone to scurvy.
I don't believe that there is any dietary requirement for fruit and veg, but I'm not going to say you shouldn't ever have any. I would suggest avoiding the stuff that is just all sugar.
Analysis of modern hunter gatherer tribes shows we can live well on a decent range of diets. What the perfect ratio is I'm yet to find out, but I think it is pretty low carb.
The "Seven Deadly Sins"
• Grains (wheat/rice/oats etc) . . . . . • Dairy (milk/yogurt/butter/cheese etc) . . . . .• Nightshades (peppers/tomato/eggplant etc)
• Tubers (potato/arrowroot etc) . . . • Modernly palatable (cashews/olives etc) . . . • Refined foods (salt/sugars etc )
• Legumes (soy/beans/peas etc)