What animals eat has been, for a long time, divided into three categories: Omnivores, Herbivores, and Carnivores. Although historically humans have survived, at one time or another, on any or all of these food categories, for the following reasons, most people believe that human beings are omnivores:
EVOLUTIONARY HISTORY
Hunter-gatherer evidence: Archaeological data shows early humans foraged and hunted, consuming a variety of plant and animal foods depending on the environment.
Survival flexibility: Human adaptability to many ecosystems was likely enhanced by the ability to eat whatever was available. How much consumption was animal or plant-based is debatable.
Global dietary diversity: All present cultures have traditions involving both plant and animal foods—meat, dairy, fruits, grains, and vegetables.
Culinary traditions: Social and culinary habits reinforce the idea that eating both types of food is “normal” or natural.
Nutrition science: Most mainstream nutritionists recognize that humans can thrive on various diets—from plant-based to mixed—reinforcing the omnivore classification.
OMNIVORES SURVIVE, CARBOVORES THRIVE
Although we are omnivores in principle since we can survive by consuming plants and animals, omnivore only describes capability, not optimality. Many researchers and long-lived populations show humans live healthier and longer on largely plant-based, unrefined carbohydrate-centered diets.
WHAT IS A “CARBOVORE”?
A “human” who thrives on a diet centered around whole, unrefined carbohydrates — such as fruits, vegetables, tubers, legumes, whole grains, nuts, and seeds — recognizing these foods as the optimal fuel for long-term health, vitality, and longevity.
MY CARBOVORE PHILOSOPHY
Humans are Adaptive — but Adaptation isn’t Optimization.
For centuries, we’ve survived on a wide variety of foods, from high-meat to high-fat to everything in between. But surviving is not the same as thriving.
At our core, humans are biologically designed to run on carbohydrates — the cleanest, most efficient source of energy nature provides.
Societies with the greatest health, vitality, and longevity have one thing in common: their diets are heavily based on plants. They include The Blue Zones: Okinawa, Japan, Sardinia, Italy, Icaria, Greece, Nicoya, Costa Rica, Loma Linda, California, and many rural populations in Japan, China, and Africa.
Carbohydrates provide many critical benefits for human health and longevity, primarily when sourced from whole, unprocessed plant foods. Far from just “sugar and starch,” carbohydrates are the body’s preferred fuel and support many essential functions.
A SUMMARY OF KEY BENEFITS FROM MINIMALLY PROCESSED CARBS
1. Primary Fuel for the Brain
- The human brain relies heavily on glucose—a carbohydrate-derived sugar—for energy.
- About 120 grams of glucose daily are needed just to power the brain.
- Carbohydrates support mental clarity, mood stability, and cognitive function, especially in older adults.
2. Efficient Energy Source
- Carbs are the most efficient macronutrient for providing quick and clean-burning energy for human consumption.
- Ideal for daily activity, exercise, and endurance performance.
- Muscles store carbohydrates as glycogen, which is vital for physical stamina.
3. Supports Longevity Through Fiber
- Whole-food carbs (like fruits, vegetables, legumes, and whole grains) are high in dietary fiber, which:
- Promotes gut health. It’s our microbiome’s favorite food!
- Reduces cholesterol
- Helps regulate blood sugar
- Lowers the risk of heart disease, stroke, and colorectal cancer
4. Hormonal Balance and Satiety
- Carbohydrates help regulate insulin, a hormone critical for nutrient uptake and fat storage.
- Resistant starches and fibers promote GLP-1 and PYY, hormones that increase satiety and reduce overeating.
5. Mood and Serotonin Production
- Carbohydrate intake increases tryptophan transport into the brain, boosting serotonin levels.
- This supports better sleep, mood stability, and emotional well-being.
6. Reduced Chronic Disease Risk
- High-carb, low-fat, whole-food diets are linked to:
- Lower BMI
- Reduced incidence of type 2 diabetes
- Lower rates of cardiovascular disease
- Greater longevity
7. Supports Gut Microbiome
- Fermentable fibers in carb-rich foods feed beneficial gut bacteria.
- This produces short-chain fatty acids (like butyrate), which:
- Strengthen the gut lining
- Reduce inflammation
- Improve immune function
8. Thermic Effect of Food (TEF)
Carbohydrates have a moderate thermic effect, which slightly boost metabolism after eating.
This makes them more metabolically efficient than dietary fat.
9. Natural Hydration
- Carbohydrates help with fluid balance, since glycogen binds water in the body.
- This aids in muscle function, endurance, and cellular hydration.
10. Adapted Evolutionarily
- Early humans evolved eating tubers, fruits, and grains—rich in carbs—especially after discovering fire and cooking, which dramatically increased their energy yield from starches.
Best Sources of Carbohydrates:
- Legumes (lentils, beans, peas)
- Tubers (sweet potatoes, yams)
- Whole grains (brown rice, oats, quinoa)
- Fruits (berries, bananas, apples)
- Vegetables (including starchy ones like squash and carrots)
- Nuts and Seeds (walnuts, almonds, pecans)
- Sprouts (alfalfa, lentil, broccoli, sunflower)
- Herbs and Spices (all varieties)
Carbohydrates, especially those from whole plant foods, are foundational to human health. They fuel the brain, stabilize hormones, support gut function, and reduce chronic disease. They are not just compatible with longevity—they are at its core.
