It's true that fruit is heaps of carbs. But, in aggregate we probably eat less than we used to. and the veg component of carbs compared to potato is lower, if not zero. Spuds are 20%+ carbs by weight. green beans or fennel or cauli more like 7%. Carrot is 10%. Parsnip probably closer to a potato.

We upped the veg part of fruit and veg more than we upped the fruit part. Pulses too. Which of course are also carbohydrate rich, but with more protein.

Pasta indeed meant a lot of cheese and oil. It still does, but far less frequently. The mediterranean diet actually is ok with olive oil and cheese, oils ain't oils (the whole 'its just energy in: energy out thing is gross oversimplification. convert pasta or spuds to cold pasta and spuds, you get resistant starch, it becomes more beneficial for lower gut health)

Mainly now I just eat small portions of food my grandmother would complain didn't come with ration stamps or have enough salt in, but recognize, which is what Michael Pollan says counts: Hit your grandmother with it, and if she doesn't die and says its a carrot, its ok to eat.

> What do you think fruit and vegetables primarily are, if not carbohydrate?

I wouldn’t discount how much easier it is to eat heaps of grain based foods, even without sauce or extra seasoning. Last I checked, a cup of cooked rice has about the same amount of carbs at 3-4 cups of frozen blueberries. I can eat 3 cups of plain cooked white rice like it’s nothing, but 3 cups of blueberries takes some work — I know because, during some experimentation with my diet, that was my meal: 1.5 lb 95% lean ground beef, 3 cups blueberries, 3 cups broccoli.