"Moderation in all things", says Aristotle.

You've offered a different set of guidelines than the previous poster, but some of the same questions remain. What's "old" and what's "new"? Is corn new or old? What about almonds, which are toxic in the wild species, or taro which is toxic until processed? What about wheat?

Wild apples are not that edible. They are too astringent; crabapples. It's only through grafting of the very occasional tree with edible fruit that we get new edible cultivars. The Gala apple has only been around since the 1970s. Does that make it new? (Interesting story: Johnny Appleseed brought apple trees to the western frontier for making hard cider and apple jack, and not for eating. They were grown from seed, and only grafting preserves the taste.)

Domesticated sugarcane is older than most other plants we currently use. Should we prioritize sugarcane, because it's older? Or is it only foods species unchanged since 10,000 years ago that we should prioritize?

If you, like I, haven't inherited genetics from the indigenous peoples of the Americas, then your personal genetics have had less than 500 years to evolve for pineapple, corn, tomatoes, and other New World plants. Should we avoid New World plants and only eat things found in East Africa?

500 years ago isn't that long. That's almost exactly the same time that the Reinheitsgebot (German beer purity law) has been in place. How long does it take for a new food to become old? Your genetics have certainly not adapted to eat macadamia nuts from Australia, because they've been a crop for less than 200 years, and only Australian aborigines would have had any adaptations for them. Does that make those new or old to our genome?

Commercial production of macadamia nuts is about as old as Jack Daniel's. Should they have equal prioritization?

Believe it or not, but beer making is at least 7,000 years old. You can't say "Drinking it on a regular basis is about as stupid as eating arsenic or lead salts for kicks" because for it has been a daily drink for several thousand years. During the Babylonian era, "a daily ration of beer was provided for all citizens, the amount depending on one's social status" and "it was sometimes used to pay workers as part of their daily wages." During the Middle Ages it was safer to drink than water.

In fact, we've evolved in order to process alcohol better: "The studies on human ADH (alcohol dehydrogenase) gene have suggested Darwinian positive selection on the genetic variation of ADH1B His47 [52–54]. Alcohol consumption is a recent agriculture-related life style, and the adaptive selection has begun about 10 Kya" http://www.hindawi.com/journals/ijeb/2011/484769/

Even if you think that the genetics of the paleo era outweigh the genetics of the last 10,000 years, our monkey/ape guts tell us that we did not evolve with the expectation of eating "a relatively modest hunk of meat" for most of our meals.

This tells me that you don't know the history of our food and your adjusting things up to fit your personal beliefs. Your last sentence is equally odd - my European genetic ancestry definitely co-evolved with animal husbandry to make it so I can drink cow's milk as an adult. You reject that genetic heritage because you're squeamish?

That's all fine as a personal or moral belief, but it doesn't make good sense as a general "mandatory" consideration.