Eating lots of fruit and vegetables is very important. And a bit of seaweed certainly doesn't hurt either. But so is it important to eat meat and fish. Especially offal and oily fish. They are so much higher in _some_ nutrients, both micro and macro, you need to not be fucked up, unhealthy and mentally deranged than fruit and vegetables it it's unreal. And the forms of a good many of these nutrients present the animal products are typically far more bioavailable to humans than the form found in plant products.

And for the love of God avoid vegetable oils like they are the plague. The traditional diet-heart hypothesis, that you can lower your rate of heart disease by lowing your serum cholesterol, and you can do that by eating vegetable oils instead of animal fats is just *wrong.* Dangerously so, because yes vegetable oils do lower your serum cholesterol, but in this case that lowering of cholesterol _is not_ associated with less death from heart disease but instead a 22% *increase* in death, almost all from heart attack/myocardial infarct/coronaries. https://www.bmj.com/content/353/bmj.i1246

Which would also call into question the wisdom of using statins one would think, because clearly if lowered cholesterol can be in any case associated with an _increase_ in coronaries, that would call into question the mechanism by which statins are supposed to lower cardiac risk. Supposedly by stopping your body from producing cholesterol.

The balance of polyunsaturated fats in vegetable oils (ratio of omega-6 to omega-3 fatty acids) also tend to increase inflammation. Whereas a lower omega-6:3 ratio, say as what is found in meats, especially grass fed meats and fish, is associated with an decrease in inflammatory symptoms. And many researchers suspect that many hitherto unsuspected diseases are inflammatory in nature, including perhaps heart disease and including mental and neurological disorders and diseases such as chronic depression.

What is definitely true is that historically humans have had a far lower omega 6:3 ratio, 4:1 to 1:4, than they do today, which can be as high as 16:1 or even 32:1. The reason for the increase being almost entirely down to the use of vegetable oils. https://www.ocl-journal.org/articles/ocl/full_html/2010/05/ocl2010175p267/ocl2010175p267.html https://pubmed.ncbi.nlm.nih.gov/29040890/

Another thing that is absolute horseshit that doctors and governments constantly push is the "healthy whole grains" narrative. There is nothing _in_ grains, whole or otherwise, that is good for you that isn't a calorie or incomplete protein or something else that you would be far better of getting from something else. Something else like more meat, fruits and vegetables. And several things that are positively bad for you such as excess calories and excess purines that are associated with higher uric acid levels in your blood and hence gout. Also many substances are present in grains and seeds and particularly in whole grains that bind to other nutrients reduced their solubility and therefore body's ability to absorb them.

That said long term carbohydrate restriction can do things like increase your sex hormone binding globulin, reducing the amount of free testosterone you have in circulation. So some amount of carbs at least some of the time would seem wise.

Putting all this together, a certain Dr. Terry Wahls came up with a diet, and very quickly after starting it she got up literally off her death bed from MS. And she has been healthy for more than a decade since, and seemingly younger looking as well. As have so many others with terminal inflammatory and autoimmune neurological diseases like MS. So if it could do that for her and others that were practically half dead, imagine what it could do for you if you don't have a terminal condition like MS. https://www.youtube.com/watch?v=eVW3U08aMRY

A diet based around 9 cups of different fruits and vegetables a day, quality meats including organ meats and oily fish, some seaweed regularly and the avoidance of common food allergens. Fruit and vegetables which she separates into highly coloured fruit and vegetables, the greater the variety of colours the better; leafy greens vegetables, the darker the better; and sulfur containing vegetables like.onions, garlic, mushrooms, turnips, asparagus, radishes, and brassica like cabbage and brussel sprouts. And she suggests you have three cups or a dinner plate heaped high from each category a day, preferably a good variety.

Additionally really something you should try especially if you have _any_ other symptoms or diseases is finding out if you have food allergies. Particularly untreated coeliac/celiac disease is associated with mental illness, but other food allergies and intolerances can also do this. Coeliac disease is caused by exposure to wheat gluten and similar proteins in barley, rye and perhaps oats.

And you shouldn't just assume that once you tried not eating something but you didn't improve so you couldn't have a problem with it. Things like wheat and soy in particular can be extremely difficult to eliminate, and things labelled "gluten free" or even as tested with "nil gluten detected", even "free from wheat" can *still* actually contain wheat products which have in them perhaps not any detectable amount of _whole_ gluten but which do contain _hydrolysed_ gluten. That is fragments of the gluten molecule despite there being no detectable amounts of _complete_ gluten molecules present. Which a minority of sufferers can have problems with, including me.
https://www.glutenfreewatchdog.org/news/comments-from-gluten-free-watchdog-to-fda-on-the-proposed-rule-to-establish-requirements-for-the-gluten-free-labeling-of-hydrolyzed-and-fermented-foods/

It's far better to get a blood test. I for instance after years of suffering from irritable bowel at disabling levels as well as a host of other symptoms including mental had coeliac disease ruled out medically by doctor who just ordered a gastroscopy and colonoscopy. Which came back as "irritated the entire length of the gastro intestinal tract" but not actually having the characteristic appearance of late coeliac disease. But a blood test was never done, and even though I had almost every other possible symptom of coeliac disease the doctor told me that I didn't have coeliac disease and there was no reason for me to avoid eating wheat. Causing me to suffer unnecessarily for a decade or more.

I started to doubt this after improving when I coincidentally tried a diet that just so happened to be free from wheat. But symptoms quickly returned when I added wheat, even when I added products that were supposedly gluten free but which contained starches, modified starches, things made from starches and many things feed from any of these things from an unspecified source.

So I now avoid not only anything marked as containing wheat, rye, barley or gluten, but also anything with an E number in the range E1400 to E1499, glucose, dextrin, maltodextrin and other things made from starch, and or ferments fed on such unspecified starches or starch derivatives, such as yeast extract UNLESS these things are specifically marked as "from maize", "from corn", "from rice", "from potatoes" or "from tapioca", or some other product that isn't wheat, barley, or rye, AND marked free from traces of gluten and gluten containing grains.

I have even gotten sick from co called "mixed blossom" honey and honey that isn't marked as coming from a particular sort of flower. I presume either because it was contaminated with fake honey containing wheat glucose or because of the practice of feeding bees over winter with fondant (icing paste), because in winter they won't take sugar water into the hive. Fondant usually contains wheat glucose.

As you can imagine, this makes feeding myself quite the chore, practically necessitating making most of everything from scratch. And carefully and slowly trialling processed foods one by one to ensure they are OK for me. Because trusting labels is still extremely hit and miss unfortunately. But if you are still getting sick, it's something worth trying.

Oats is a weird one. I don't think it is in itself bad for me, because the diet I first recovered on was actually majority oat flour! But I have gotten sick from eating oats. I suspect that they are none too careful of keeping the processing and storage of oats separate from the real culprits wheat, barley and rye. Because it's simply too expensive and impractical to have separate equipment at the farm to deal with everything you might want to grow.