What Happens if You Ignore Food Intolerance

People often make mistakes when comparing food intolerance and food allergies. The symptoms people might experience are very similar, but treatment is very different in any way. That’s why people should always check with their doctor so they can properly diagnose what kind of condition they are facing. There are some very good reasons why … Read more

Natural Eating Made Easy

OurPlate is a simple but powerful graphical aid to promote more natural and optimal modern eating. OurPlate is based on contemporary nutritional, agricultural, and ecological science, and also uses research into our original human eating patterns in nature. In practice, OurPlate helps us first to better understand and visualize ideal modern eating, and then to create meals that are naturally delicious, easy to prepare, and optimally healthy – for us and for our planet.

OurPlate Graphic

The OurPlate healthy eating guide and its underlying dietary model were created as part of the crucial HumanaNatura technique of Natural Eating, the first of four science-based natural health techniques that comprise the comprehensive HumanaNatura natural health system.

The name, OurPlate, was chosen for contrast with, and to highlight serious flaws in, the U.S. government’s heavily promoted MyPlate nutritional model. The names may seem similar, but the two dietary approaches are quite different – in their underlying principles and recommended practices, in the breadth and depth of science employed, and in their expected personal and environmental health impacts.

Crucially, the governmental MyPlate model proposes only minor adjustments in the way people generally eat today, and therefore only modest changes in how food is typically consumed and produced. Because of this, adoption and promotion of the MyPlate approach can be expected to produce little or only incremental improvements in our health levels, except in cases of people with very poor diets. MyPlate may be good for established agricultural and food industry interests, but it is far from ideal for nearly everyone else and the larger environment on which we all depend.

By contrast, HumanaNatura’s OurPlate dietary guide proposes a very different, far more natural, more informed, and reliably more health-transforming approach to modern eating. When adopted, the OurPlate guide normally produces rapid and sometimes startling improvements in our personal health, even for people who have average or above average diets today, while fostering modern eating patterns that are readily made fully sustainable ecologically.

HumanaNatura OurPlate… Better and More Natural

To correct essential errors in the governmental MyPlate approach – and in many other modern dietary guidelines, programs, and principles – OurPlate is a 100% science-based, clean-slate, and health-centered model for optimal modern eating. At the same time, OurPlate has been designed to make modern Natural Eating simple, easy to understand and explore, and an enjoyable and welcome part of our modern daily lives. In practice, not only does OurPlate produce superior personal and environmental health, it is the foundation for naturally healthy meals that are quick to make, and a joy to eat and serve.

Some of the key features of the OurPlate guide include (detailed overview):

> Green eating – as you can see in the OurPlate graphic, the approach begins by encouraging a high intake of raw-edible vegetables, ideally comprising between half and two-thirds of our food volume (but not calories)

> Whole foods – reflecting both long-evolved human eating patterns and modern nutritional science, OurPlate is a whole food eating program, and avoids most processed foods, including all refined carbohydrates

> Natural proteins – OurPlate emphasizes natural human protein foods, avoidance of unnaturally raised animal foods, and moderate protein levels overall

> Flexible fats and carbs – OurPlate encourages exploration and optimization of our dietary fat and carbohydrate levels over time, spans a variety of fat-carbohydrate ratio choices, and supports both ketogenic and higher dietary carbohydrate eating

> Meal frequency – OurPlate similarly encourages exploration and optimization of our meal frequency, promotes the use of daily intermittent fasting or eating windows, and is flexible across a variety of daily eating patterns

Lifelong diet – in addition to its potential for significant and even transforming health improvement in the short-term, OurPlate is intended as a lifelong eating model, designed as the foundation for rich and interesting meals each day, and for sustained and self-optimizing Natural Eating throughout our lives


Best Traditional Japanese Foods and Dishes

The 10 Best Traditional Japanese Foods and Dishes

Japanese food is one of the most popular cuisines in the world and for good reason. Based on “rules of five,” traditional Japanese cooking, or washoku, emphasizes variety and balance. This is achieved through the use of five colors (black, white, red, yellow, and green), five cooking techniques (raw food, grilling, steaming, boiling, and frying), and five flavors (sweet, spicy, salty, sour, and bitter). These principles can be found even in a single meal of one soup and three sides paired with rice, 一汁三菜 (ichiju-ju, san-sai). With its aesthetic of beautifully presented food and the use of fresh, high-quality seasonal ingredients, it’s no wonder that Japan’s cuisine is so delicious and so highly prized by people around the world. If you’re looking to expand your knowledge of Japanese food, here are ten of the best traditional Japanese dishes.


Sushi is, without doubt, one of the most famous foods to come from Japan. A dish that was born in ancient times, sushi originated from the process of preserving fish in fermented rice. Today it’s made with vinegared rice and fresh fish, presented in a number of ways and shapes.


Centuries before Japanese people were eating sushi, they first enjoyed raw fish without the rice. While the name “sashimi” refers to any thinly sliced raw food, including raw beef (gyuu-sashi), chicken (tori-zashi), and even horse (basashi), fish and seafood are the most popular varieties.


Tempura is a dish of battered and fried fish, seafood, or vegetables. Special care is given to the way the ingredients are cut as well as to the temperature of the batter (ice cold) and oil (very hot) for deep-frying, so that every piece is a bite of crisply fried perfection. In the Kanto region around Tokyo, tempura is eaten with a dipping sauce, while in the Kansai region around Kyoto and Osaka it’s dipped in flavored salt.


Yakitori is a dish of bite-sized cuts of chicken grilled on a skewer. It makes use of every part of the chicken — including heart, liver, and even chicken comb — to avoid wastefulness, an important element of Japanese food culture. Unlike other traditional Japanese foods, yakitori has only been eaten since around the mid-17th century, as eating meat was largely taboo in Japan for several centuries.

Miso soup

Miso soup may seem deceptively simple, but it’s an essential Japanese food that’s served with any traditional meal. The soup is made from dashi stock – either fish or kelp stock – combined with miso bean paste to bring a savory umami element to any meal. Tofu and sliced green onions, as well as ingredients like fish, clams, and pork, can be added and may vary by the season.

Tsukemono pickles

Tsukemono are traditional pickles that have been eaten in Japan since prehistoric times. Made with a wide variety of ingredients, including vegetables like daikon radish and eggplant and fruits like ume plum, tsukemono not only add visual appeal to a meal with their bright colors but are also an extremely healthy food.


Udon is a dense and chewy noodle made from wheat flour. It’s one of the most popular foods in Japan due to its delicious taste, inexpensive price point, and versatility — udon can be eaten hot or cold and customized with any number of toppings. There are three famous regional varieties of udon noodle: sanuki udon from Kagawa prefecture in southwest Japan, kishimen from Nagoya in central Japan, and inaniwa udon from Akita in northern Japan.


Soba is another type of noodle dish that has been eaten in Japan for centuries. Made from buckwheat flour, soba has a long thin shape and firm texture and is very healthy. Like udon noodles, soba can be served in a hot broth or chilled with a dipping sauce, making it a delicious and healthy option any time of year.


Sukiyaki is a one-pot dish of beef, vegetables, and tofu cooked with a sweet soy sauce broth in a shallow cast iron pot. It became highly popular after the centuries-long ban on eating meat was lifted during the Meiji period, and is the perfect way to enjoy Japan’s incredibly rich and tender wagyu beef.


The ultimate in Japanese fine dining, kaiseki is a tasting course comprised of small, seasonally themed dishes crafted with the utmost precision and attention to detail. Kaiseki was born from the traditional tea ceremony, where small morsels of food were offered alongside the bitter green tea, and over time these offerings evolved into a multi-course haute cuisine meal.