Not my facts:
73% of Hunter-Gatherers obtained <50% of their energy from animal products.
Only 14% of HG obtained <50% of their energy from plant derived food.
"I'm also sure that the folks who've studied the Okinawan diet would love to know more about your research, since *their* studies found that the traditional Okinawan diet is something like 80% carbs -- hardly protein rich."
You do know that the so-called "Okinawan Diet" is BS right? It's not what they actually eat, right? You have researched it, right? I mean if you keep bringing it up...
Here is a more scientific appraisal from PubMed:
The present paper examines the relationship of nutritional status to further life expectancy and health status in the Japanese elderly based on 3 epidemiological studies. 1. Nutrient intakes in 94 Japanese centenarians investigated between 1972 and 1973 showed a higher proportion of animal protein to total proteins than in contemporary average Japanese. 2. High intakes of milk and fats and oils had favorable effects on 10-year (1976-1986) survivorship in 422 urban residents aged 69-71. The survivors revealed a longitudinal increase in intakes of animal foods such as eggs, milk, fish and meat over the 10 years. 3. Nutrient intakes were compared, based on 24-hour dietary records, between a sample from Okinawa Prefecture where life expectancies at birth and 65 were the longest in Japan, and a sample from Akita Prefecture where the life expectancies were much shorter. Intakes of Ca, Fe, vitamins A, B1, B2, C, and the proportion of energy from proteins and fats were significantly higher in the former than in the latter. Intakes of carbohydrates and NaCl were lower.
…the reality of the Okinawan diet from Okinawan Cuisine:
Pork appears so frequently in the Okinawan diet that to say "meat" is really to say "pork." Everything from head to tail is used. As the saying has it, only the "oink" and the toenails go begging. It is no exaggeration to say that the present-day Okinawan diet begins and ends with pork.Especially in the case of hogs, what the meat lacks in (vitamin A, D and others), the entrails more than make up for it. The stomach and innards are cooked together in a clear "Nakami" soup. The liver and heart, together with vegetables, make "Motsu" (giblet) dishes.
These dishes contain high-quality protein and are rich in vitamins and minerals.We have the belief in Okinawa, based on the philosophy of food as medicine, that when one or more of your internal organs is out of kilter, it is good to eat the same innards of animals. The idea is to eat a food that supplies whatever is lacking.Pig feet and pork with the skin on are washed under boiling water and then simmered and eaten. The skin contains a high-quality protein called collagen.
The Okinawans traditionally cooked their vegetables in pork lard too.
"The Satsamu sweet potato provides the largest part of the energy intake" (from http://www.ncbi.nlm.nih.gov/pubmed/11710358
Hey, that's not a grain!
Also, Chinese people eat very low carb and very high fat if they can afford it. A dinner out with Chinese people typically has no rice or other carbs. The most common dish is stewed pork fat over greens (said to be chairman maos favorite dish). Fish is served sitting in the bottom of a large bowl of oil, you have to reach in with your chopsticks. When you eat at a stewed catfish restaurant, they come around with a bowl of tallow and spoon a blob into your food.
If rice is eaten at all, it is at the end of the meal as a dessert and is usually picked at or ignored.