The redneck strike again.

[Confused Ape]

Ape you seem to be very quick in jumping to conclusions.
1) Hunter gatherers had to walk and run to gather food and this
continuous exercise keep them physically fit.
This has nothing to do with meat or not meat eating.

But if meat from wild animals had been poison to them, no amount of continuous exercise would have kept them physically fit.

These day to gather food you just go down in the shop
and you can gather as much food as you wish without having
to sweat too much.
You even can avoid to climb the stairs by taking the lift.

Exactly. And the meat we buy is from factory farmed animals, not wild animals which our remote ancestors had to run around to catch.

Evidence For Meat Eating By Early Humans

The earliest well-accepted evidence for this novel dietary behavior comes from about 2.6 Ma at the site of Gona, Ethiopia (Domínguez-Rodrigo et al. 2005). [quote]

These were the pre-human ancestors of modern humans. There was a big change in diet when cooking was invented. The next big change is the one you presented as Point 2.

2)2: If you follow the history of human evolution you would have
noted that the real evolution of man started about 10000-12000 years
ago and that is the period that agriculture started more or less.

Hunter gatherers going over to agriculture is where all our modern problems began.

Origens and evolution of the Western diet: health implications for the 21st century1,2

There is growing awareness that the profound environmental changes (eg, in diet and other lifestyle conditions) that began with the introduction of agriculture and animal husbandry ≈10000 y ago occurred too recently on an evolutionary time scale for the human genome to adapt (2-5). In conjunction with this discordance between our ancient, genetically determined biology and the nutritional, cultural, and activity patterns in contemporary Western populations, many of the so-called diseases of civilization have emerged (2-12).

The article then goes on to list how our diet has diverged from the one we evolved to eat. I'll just pick out a few key points.

Cereals

In Table 1⇑, it is shown that 85.3% of the cereals consumed in the current US diet are highly processed refined grains. Preceding the Industrial Revolution, all cereals were ground with the use of stone milling tools, and unless the flour was sieved, it contained the entire contents of the cereal grain, including the germ, bran, and endosperm (35).

Refined sugars

The per capita consumption of all refined sugars in the United States in 2000 was 69.1 kg, whereas in 1970 it was 55.5 kg (24). This secular trend for increased sugar consumption in the United States in the past 30 y reflects a much larger worldwide trend that has occurred in Western nations since the beginning of the Industrial Revolution some 200 y ago.

The first evidence of crystalline sucrose production appears about 500 BC in northern India (37). Before this time, honey would have represented one of the few concentrated sugars to which hominins would have had access. Although honey likely was a favored food by all hominin species, seasonal availability would have restricted regular access. Studies of contemporary hunter-gatherers show that gathered honey represented a relatively minor dietary component over the course of a year.

Refined vegetable oils

Oils made from walnuts, almonds, olives, sesame seeds, and flax seeds likely were first produced via the rendering and pressing process between 5000 and 6000 y ago. However, except for olive oil, most early use of oils seems to have been for nonfood purposes such as illumination, lubrication, and medicine (43).

New manufacturing procedures allowed vegetable oils to take on atypical structural characteristics. Margarine and shortening are produced by solidifying or partially solidifying vegetable oils via hydrogenation, a process first developed in 1897 (44). The hydrogenation process produces novel trans fatty acid isomers (trans elaidic acid in particular) that rarely, if ever, are found in conventional human foodstuffs (44). Consequently, the large-scale addition of refined vegetable oils to the world’s food supply after the Industrial Revolution significantly altered both quantitative and qualitative aspects of fat intake.

Salt

The total quantity of salt included in the typical US diet amounts to 9.6 g/d (Table 1⇑). About 75% of the daily salt intake in Western populations is derived from salt added to processed foods by manufacturers; 15% comes from discretionary sources (ie, cooking and table salt use), and the remainder (10%) occurs naturally in basic foodstuffs (50). Hence, 90% of the salt in the typical US diet comes from manufactured salt that is added to the food supply.

The systematic mining, manufacture, and transportation of salt have their origin in the Neolithic Period.

There's also an entry for meat.

Before the Neolithic period, all animal foods consumed by hominins were derived from wild animals. The absolute quantity of fat in wild mammals is dependent on the species body mass –larger mammals generally maintain greater body fat percentages by weight than do smaller animals (21, 56). Additionally, body fat percentages in wild mammals typically vary by age and sex and also seasonally in a cyclic waxing and waning manner with changing availability of food sources and the photoperiod (Figure 5⇓) (57, 58). Hence, maximal or peak body fat percentages in wild mammals are maintained only for a few months during the course of a year, even for mammals residing at tropical and southern latitudes (59).

Modern feedlot operations involving as many as 100000 cattle emerged in the 1950s and have developed to the point that a characteristically obese (30% body fat) (67) 545-kg pound steer can be brought to slaughter in 14 mo (68). Although 99% of all the beef consumed in the United States is now produced from grain-fed, feedlot cattle (69), virtually no beef was produced in this manner as recently as 200 y ago (66). Accordingly, cattle meat (muscle tissue) with a high absolute SFA content, low n−3 fatty acid content, and high n−6 fatty acid content represents a recent component of human diets (11).

The conclusion is that less acidic food = more consciousness and more brains that is why the avalanche of progress started moving
faster and faster after a million years of little or no movement.

It was the meat eating hunter gatherers who invented farming, not vegetarians. It made civilisation as we define it possible but it came at a price.

But again as the time goes man got more stupid and now we are
going backward toward self destruction because of bad habits and
other things.

Humans have been behaving stupidly ever since we invented civilisation. You've only got to look at a few thousand years of history to see that.

3) A.M diet say what is not good and suggest what is good.
I personally i am 95% vegan as i eat mozzarella in the pizza but for the rest i eat no other things coming from animal.
Most of my friends are also vegan.

You're still not eating what our remote ancestors ate, though. They didn't have mock meat made from soy and they wouldn't have recognised modern fruit and vegetables either because they're the result of thousands of years of 'plant breeding' by farmers.

If you would have follow A.M. way of life you would also noted that
we fast every two weeks and this help to get rid of the toxins that
may have accumulated in the body

Which doesn't say much for the food available today in our Western civilisation. There's so much confusion over what makes a healthy diet because, according to various 'experts', everything is bad for us. Maybe it is because very little of it is what we evolved to eat.

on the top of this we also do
exercises which help to keep body-mind in good nick.

I had a sudden mental picture of a remote hunter gathering ancestor going "Ha, ha, ha. If he obtained his food the way I obtain mine he wouldn't need all those fancy exercises."