top of page

nutrition | the meal plan

Bring The Past Into The Present

Prehistoric humans would forage available plants and hunt nearby animals for meals. Over thousands of generations, their metabolic systems evolved to require these nutrient-rich foods for proper functioning. Today, most of our modern diet is composed of artificial foods manufactured from sugar, oils, and chemicals. We have essentially the same body, the same metabolic system, as our ancient ancestors, but we're no longer consuming the nutrients it requires to work as evolution designed it to. Eating man-made artificial foods causes weight gain, lipid disorders, and chronic inflammation that leads to physical discomfort and pain, and eventually premature death.

The Mismatch Method meal plan is a way of eating that works with your body's ancient design, not against it. Detailed instructions are provided in the program videos, downloads, books, and workbooks, but the simplest way to eat healthy meals is to ask yourself some simple questions. Would a food similar to what I'm considering eating have been available to prehistoric humans? Would it have grown from the earth and been harvested to eat by digging or picking? Would it have been alive and hunted or fished for meals? If yes, enjoy the food (as you will learn, you can eat as much of these foods as you want ). If no, (this means the food is likely packaged with ingredients and a barcode) then it's an artificial food it's best to avoid eating it.

Daily Meal Distribution

We recommend eating traditional breakfast, lunch, and dinner meals—with healthy and filling snacks between meals if necessary (a handful of healthy nuts a bit of fruit with a glass of water). Eating three daily meals will stabilize your energy levels and keep your hunger at bay so you don't overeat. Do not skip breakfast—especially if you're new to evolutionary eating—as it's one of the worst nutritional mistakes you can make. The Mismatch eating plan distributes healthy food consumption with portion control across the three meals.

Intermittent Fasting

The human body evolved to be active during sunlight hours and to rest during darkness. For thousands of years, prehistoric people hunted, gathered, and consumed food during the day. They rested and did not eat during the approximately 12 hours of nighttime when visibility was poor and predators were hunting. As a result of this natural fasting period, the human body evolved to maximize energy distribution during daylight hours.

In evolutionary terms, it's only recently (10,000 years ago) that humans learned to store the food they hunted. This allowed them to eat after dark and break their natural fasting pattern. Unfortunately, our bodies haven't had time to evolve to accommodate this change, so it's best we follow a 12-hour daily fast to achieve optimal metabolic functioning.

Not eating between dinner and breakfast—known as intermittent fasting—is highly beneficial to your health and wellness. Research has shown it contributes to stress resilience and reduces inflammatory responses and immune cell activity. Following the recommendations of the nutrition plan, you'll try to eat three meals a day with a minimum 12-hour fasting period between dinner and breakfast.

Preparing Meals

By following the plan you'll enjoy a diet rich in vitamin-rich vegetables and fruits, healthy fats, and essential proteins. You'll eat the correct portion sizes at meals, so the amount of macronutrients you consume is not greater than your body's energy needs. You will drink more water than you're accustomed to so that your body is adequately hydrated.

 

You'll create meals using the anti-inflammatory, nutrient-dense foods on the Mismatch nutrition plan Recommended Foods List and Meal Logs (found in our publications, downloadable documents, and on the website) which suggests the types and amounts of healthy foods. These foods can be combined to create thousands of delicious and nutritious meals. Delicious 15-minute recipes and meal preparation assistance are available to members.

 

The Meal Logs suggests one to two servings of protein. What does that mean? The amount of protein suitable for you will depend on your age, body size, and activity level. If you're a smaller-sized person, one serving will likely be enough. You may need two servings if you are a large or highly active person. Because protein is a dense food, and because you'll also be consuming carbs and fats with your meal, you likely won't be able to finish your protein if the serving size is too large. Eventually, you'll determine the correct serving sizes for you. The only rule here is not to eat more than two servings of protein with a meal.

Don't get too concerned with the portioning of healthy fats. When you consume meat or seafood proteins, you also ingest fats. Because you control the portion size of the proteins, fat portion size is controlled too. The Recommended Foods List details the correct types and amounts of nuts, seeds, and oils to portion healthy omega fats.

Carbohydrate requirements also vary by body size. However, as the Mismatch nutrition plan recommends vegetables and fruits as your only source of carbs, proper distribution will naturally occur. It would be challenging to overeat vegetables and fruit as their fiber and water content would fill your stomach and satisfy your appetite well before overconsumption occurs. We encourage you to add heaping helpings of vegetables and fruit to your single-plate meals to ensure you feel satiated when you begin the program.

Remember, your goal is to maximize the amount of vegetables you consume with every meal. The plan recommends you eat twice as many vegetables as fruit. We recommend developing the habit of alternating bites of vegetable servings between each bite of fruit and protein

Serving/Portion Sizes at Meals

Unfortunately, most people don't know if they're eating healthy foods in the correct amounts. It is challenging to control what and how much you consume without a simple and easy way to track what you eat and drink. We have found that proper portion control can be easily maintained by eating one plate of food at each meal, dividing that plate into macronutrient sections, and supplementing, if necessary, with light and healthy snacks between meals.

The nutrition plan represents the proper distribution of macronutrients across your meals, with portions you will find very easy to visualize. These portion sizes are based upon the one plate of food per meal—no seconds. For each meal, one-fourth of your plate will be protein, one-fourth vegetables (as much as you want), one-fourth of green vegetables (again, as much as you want), and one-fourth fruit (yes, again, as much as you want).

Why do we recommend eating as much fruit and vegetable as you want? As we mentioned a few paragraphs ago, they are rich in fiber and water content that would fill your stomach and satisfy your appetite well before you could overconsume these carbohydrates, especially when you're also consuming servings of proteins and fats with your meal. We encourage you to add heaping helpings of vegetables and fruit to your single-plate meals to ensure you feel satiated when you begin the program.

A helpful way to think of meals and servings is to consider vegetables as the main course of each meal, with protein and fruit as side dishes. Once you get used to this, it will revolutionize how you prepare and consume meals. And remember to eat twice as many vegetables as fruit to ensure you're consuming the correct types and amounts of antioxidants and micronutrients.

While it is not required to have green vegetables as part of your breakfast, we urge you to experiment with serving them occasionally with your morning meal. Sausage served on salad greens or an omelet that includes sautéed spinach or kale can be delicious and satisfying.

What About Calories?

As mentioned, our bodies require energy to move and support bodily systems—the macronutrients you consume become energy through previously explained metabolic processes. Food scientists have analyzed foods to determine the energy these foods will generate when metabolized. This energy is measured in a unit known as calories. Many eating plans ask that a person measure every food item and count corresponding calories. We've tried this, as have millions of people, and found it difficult and time-consuming—and not a realistic way to eat

That's why the Mismatch meal plan focuses on foods organized by their macronutrient content. The workbook and downloadable Meal Logs describe recommended portion sizes in a manner that is easy to visualize. Meals that adhere to the plan deliver the correct amount of macronutrient servings. Calories are incorporated into the eating plan, but you are not required to count them. That's because we've taken the average caloric intake necessary for people who moderately exercise and determined appropriate portions of macronutrients for each meal.

 

Portions By Gender vs. Body Size

Reviewing the serving sizes on the Meal Logs, you'll notice we don't indicate differences by gender. You may think, "shouldn't women and men have different nutritional requirements?" The answer is yes, but most of these differences are due to body size. Typically, human males are larger than human females, but this isn't always the case. The reality is that proper meal portions depend more on body size than gender.

When you follow the Mismatchevolutionary meal plan, proper protein servings are based on the size of your hand (either an open palm or a closed fist), which is proportional to your body size. Larger people have larger hands and will eat more protein than smaller people with smaller hands. A few proteins require specific portions (e.g., eggs, shellfish), which are indicated on the Meal Logs and in the Recommended Foods List.

Beverages

Even a small reduction in the body's water composition (called dehydration) can adversely affect your health (fatigue, memory loss, increased body temperature, muscle cramping, nausea) so we need to consume water throughout the day and night. Dehydration also increases your likelihood of developing chronic inflammation in several ways. Water flushes toxins out of your digestive system that, if not regularly removed, create gut microbiome immune responses and associated inflammation. Dehydration also contributes to our brain's stress response which promotes the release of cortisol which can lead to impaired metabolism resulting in chronic inflammation of the body.

For these reasons, the meal plan recommends drinking more water than you're likely used to—nine 10 oz. glasses daily (three in the morning, three in the afternoon, and three in the evening). This ensures you'll never suffer from mild dehydration, that chronic body inflammation is reduced, that your bodily systems are running at full potential, and that you experience optimal wellness. And don't forget to limit caffeinated drinks to two per day, and go light on alcohol—1 or 2 drinks per day no more than a few days per week.

Don't Do Guilt

We're often asked why we need to label foods as "either good or bad" or why "treat meals" aren't included in the program. First, foods aren't good or bad--they're objects that can't express behavior. In the Mismatch Method, we label foods as recommended or discouraged. It's not about never eating a particular food again. It's about science. It's about aligning our eating patterns with our evolutionary design. That means some foods and drinks that you may be consuming cannot be processed by your digestive and metabolic systems that you inherited from your ancient ancestors. Over time, if you continue to eat these foods you will develop inflammatory ailments and eventually serious disease. Avoiding certain foods because they make us sick seems the logical thing to do, doesn't it? In fact, it's already something we do. For example, people avoid eating spoiled fish and green potatoes because our bodily systems can't process these foods and they make us ill. 

In regards to "treat meals" (scheduling a specific time to eat anything you want) we don't see the point. Why set aside a particular day and time to eat foods that your body isn't designed to ingest? The Mismatch Method is about learning to create meals made from foods rich in nutrients and antioxidants that will optimize the healthy functioning of our minds and our bodies. It seems a bit illogical to set aside time each week to do the exact opposite.

Now does this mean you shouldn't have cake on your birthday or pasta during an anniversary dinner? Of course not. The The Mismatch Method is about feeling better than you have in years (remember that most people don't know how bad they actually feel until they take healthy steps and begin to feel better). We want to feel better so that we can share our time with loved ones and celebrate life. This can include the occasional consumption of something we find delicious that may not be the best food for our bodies. But it can't be an everyday occurrence or we're wasting our time with the program. If we follow the nutrition plan 90% of the time we'll get all the health and wellness benefits. We just need to remember to eat off the plan only on special occasions.

Lastly, what if you find that you lose control and eat a pint of ice cream or an entire large pizza? Well, you're human, and humans aren't perfect. Don't beat yourself up, and don't feel guilty. Learn from the experience. Figure out steps you can take to more easily choose foods aligned to your body's needs. If you keep in mind the unavoidable science of evolutionary mismatch and consider the damage that some foods can do to your health, you'll find it gets easier and easier to choose paths that lead to wellness. Once you understand the science its always in your head, guiding your choices.

Summary

Our members have found that eating this way has led to remarkable changes in energy and physical fitness levels, mental capacity, and overall emotional well-being. We encourage you to access the nutritious meals and recipes found on the program website. These will inspire you and make meal preparation much more manageable. If you mindfully follow the Mismatch Method nutrition plan with a bit of discipline and focus, we believe you'll experience a profound transformation in your health and wellness.

References 

Sugar-added food and fat storage: Juul, F., Martinez-Steele, E., Parekh, N., Monteiro, C. A., & Chang, V. W. (2018). Ultra-processed food consumption and excess weight among US adults. British Journal of Nutrition, 120(1), 90–100. https://doi.org/10.1017/S0007114518001046

Fat activates immune responses and inflammation: McLaughlin, T., Liu, L.-F., Lamendola, C., Shen, L., Morton, J., Rivas, H., Winer, D., Tolentino, L., Choi, O., Zhang, H., Hui Yen Chng, M., & Engleman, E. (2014). T-Cell Profile in Adipose Tissue Is Associated With Insulin Resistance and Systemic Inflammation in Humans. Arteriosclerosis, Thrombosis, and Vascular Biology, 34(12), 2637–2643. https://doi.org/10.1161/ATVBAHA.114.304636

Sugar-added foods and insulin resistance: Macdonald, I. A. (2016). A review of recent evidence relating to sugars, insulin resistance and diabetes. European Journal of Nutrition, 55(S2), 17–23. https://doi.org/10.1007/s00394-016-1340-8

Sugar-added food and diabetes: Srour, B., Fezeu, L. K., Kesse-Guyot, E., Allès, B., Debras, C., Druesne-Pecollo, N., Chazelas, E., Deschasaux, M., Hercberg, S., Galan, P., Monteiro, C. A., Julia, C., & Touvier, M. (2020). Ultra-processed Food Consumption and Risk of Type 2 Diabetes Among Participants of the NutriNet-Santé Prospective Cohort. JAMA Internal Medicine, 180(2), 283. https://doi.org/10.1001/jamainternmed.2019.59421

(1) Chronic inflammation and disease: Furman, D., Campisi, J., Verdin, E., Carrera-Bastos, P., Targ, S., Franceschi, C., Ferrucci, L., Gilroy, D. W., Fasano, A., Miller, G. W., Miller, A. H., Mantovani, A., Weyand, C. M., Barzilai, N., Goronzy, J. J., Rando, T. A., Effros, R. B., Lucia, A., Kleinstreuer, N., & Slavich, G. M. (2019). Chronic inflammation in the etiology of disease across the life span. Nature Medicine, 25(12), 1822–1832. https://doi.org/10.1038/s41591-019-0675-0

(2) Chronic inflammation and disease: Hunter, P. (2012). The inflammation theory of disease: The growing realization that chronic inflammation is crucial in many diseases opens new avenues for treatment. EMBO Reports, 13(11), 968–970. https://doi.org/10.1038/embor.2012.142

A note about white flour: Aller, E. E. J. G., Abete, I., Astrup, A., Martinez, J. A., & Baak, M. A. van. (2011). Starches, Sugars and Obesity. Nutrients, 3(3), 341–369. https://doi.org/10.3390/nu3030341

(1) The gut microbiome: Bolte, L. A., Vich Vila, A., Imhann, F., Collij, V., Gacesa, R., Peters, V., Wijmenga, C., Kurilshikov, A., Campmans-Kuijpers, M. J. E., Fu, J., Dijkstra, G., Zhernakova, A., & Weersma, R. K. (2021). Long-term dietary patterns are associated with pro-inflammatory and anti-inflammatory features of the gut microbiome. Gut, 70(7), 1287. https://doi.org/10.1136/gutjnl-2020-322670

(2) The gut microbiome: Zinöcker, M., & Lindseth, I. (2018). The Western Diet–Microbiome-Host Interaction and Its Role in Metabolic Disease. Nutrients, 10(3), 365. https://doi.org/10.3390/nu10030365

(1) Studies on benefits of whole carbs: He, F. J., Nowson, C. A., Lucas, M., & MacGregor, G. A. (2007). Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: Meta-analysis of cohort studies. Journal of Human Hypertension, 21(9), 717–728. https://doi.org/10.1038/sj.jhh.1002212

(2) Studies on benefits of whole carbs: Wang, X., Ouyang, Y., Liu, J., Zhu, M., Zhao, G., Bao, W., & Hu, F. B. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: Systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 349(jul29 3), g4490–g4490. https://doi.org/10.1136/bmj.g4490

(3) Studies on benefits of whole carbs: Liu, R. H. (2013). Health-Promoting Components of Fruits and Vegetables in the Diet. Advances in Nutrition, 4(3), 384S-392S. https://doi.org/10.3945/an.112.003517

Green vegetable phytonutrients: Minich, D. M. (2019). A Review of the Science of Colorful, Plant-Based Food and Practical Strategies for “Eating the Rainbow.” Journal of Nutrition and Metabolism, 2019, 1–19. https://doi.org/10.1155/2019/2125070

Dehydration effect on the body: Riebl, S. K., & Davy, B. M. (2013). The Hydration Equation: Update on Water Balance and Cognitive Performance. ACSM’S Health & Fitness Journal, 17(6), 21–28. https://doi.org/10.1249/FIT.0b013e3182a9570f

Dehydration increases cortisol levels: Wilson, M. G., & Morley, J. E. (2003). Impaired cognitive function and mental performance in mild dehydration. European journal of clinical nutrition, 57, S24-S29.

Alcohol, inflammation, and leaky gut: Bishehsari, F., Magno, E., Swanson, G., Desai, V., Voigt, R. M., Forsyth, C. B., & Keshavarzian, A. (2017). Alcohol and gut-derived inflammation. Alcohol research: current reviews, 38(2), 163.

Alcoholic fatty-liver and chronic inflammation: Wang, H. J. (2010). Alcohol, inflammation, and gut-liver-brain interactions in tissue damage and disease development. World Journal of Gastroenterology, 16(11), 1304. https://doi.org/10.3748/wjg.v16.i11.1304

Moderate alcohol consumption: Romeo, J., Wärnberg, J., Nova, E., Díaz, L. E., Gómez-Martinez, S., & Marcos, A. (2007). Moderate alcohol consumption and the immune system: A review. British Journal of Nutrition, 98(S1), S111–S115. https://doi.org/10.1017/S0007114507838049

Effect of caffeine on the brain: Einöther, S. J. L., & Giesbrecht, T. (2013). Caffeine as an attention enhancer: Reviewing existing assumptions. Psychopharmacology, 225(2), 251–274. https://doi.org/10.1007/s00213-012-2917-4

Coffee is an antioxidant: Liang, N., & Kitts, D. (2014). Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action. Molecules, 19(11), 19180–19208. https://doi.org/10.3390/molecules191119180

Dinner and blood sugar levels: Morris, C. J., Yang, J. N., Garcia, J. I., Myers, S., Bozzi, I., Wang, W., Buxton, O. M., Shea, S. A., & Scheer, F. A. J. L. (2015). Endogenous circadian system and circadian misalignment impact glucose tolerance via separate mechanisms in humans. Proceedings of the National Academy of Sciences, 112(17). https://doi.org/10.1073/pnas.1418955112

Intermittent fasting reduces inflammatory responses: Jordan, S., Tung, N., Casanova-Acebes, M., Chang, C., Cantoni, C., Zhang, D., Wirtz, T. H., Naik, S., Rose, S. A., Brocker, C. N., Gainullina, A., Hornburg, D., Horng, S., Maier, B. B., Cravedi, P., LeRoith, D., Gonzalez, F. J., Meissner, F., Ochando, J., … Merad, M. (2019). Dietary Intake Regulates the Circulating Inflammatory Monocyte Pool. Cell, 178(5), 1102-1114.e17. https://doi.org/10.1016/j.cell.2019.07.050

bottom of page