Dr. Miller's "Anatomy of an Indigenous Diet: The Nine Key Components" is so fundamental, practical and loaded with common sense that's it's difficult to believe (but true) it's a rare American who abides them on a daily basis. The components are:
1. Foods that are local, fresh and in season
2. Food cultivation techniques and recipes passed down through the ages
3. Food traditions (communal eating, eating for satiety rather than fullness and observation of fasts and food rituals)
4. Sugar from whole foods such as honey, fruits, vegetables and whole grains
5. Salt from natural unprocessed sources such as fish, sea greens and vegetables
6. Naturally raised meat and dairy as a precious commodity
7. Nonmeat fats from whole nuts, seeds, grains and fatty fruits; minimally processed oils such as olive, palm fruit, or coconut oil
8. Fermented and pickled foods and
9. Healing spices.
The book explains exactly how to do this with any of the five indigenous diets covered and provides all the appendices you need to shop, cook and plan your new meals. It's unique and full of valuable resources for any home cook, no matter your current state of health or risk factors for these diseases. If nothing else it’s definitely an interesting read.