Perfect isn't normal: Why letting go of “perfect” leads to better, more realistic health

In Los Angeles, people respond with the word “perfect” all the time.

I hear it daily—and every time, a little part of me goes, “That doesn't sit right with me”.

I’ve learned to aim for “perfect enough" using my energy matched to what is really matters in a given situation, instead of using perfect as the only standard. Perfection, to me, often equals stress, pressure, and trying to meet someone else’s standards only. Perfection is often unnecessary and involves spending energy that could be better used elsewhere toward a more meaningful goal and contentment. 

Humans are rarely—if ever—perfect. And that’s okay. That makes the world go round! 

There’s a Japanese art form called kintsugi that honors imperfection. Broken bowls are repaired with gold, so the cracks become part of the beauty. It’s a reminder that our “not-perfect” parts hold meaning.

This matters for food, too. 

“Perfect” is subjective. What one person sees as ideal, another might not. If we only choose food that looks flawless, we’re working against nature—and our health.

Take oranges.

We expect them to be the same size, shape, and deep orange color. But color isn’t a reliable sign of sweetness; it’s more about climate and growing conditions. A slightly green orange can be sweeter than a fully orange one. That uniform, glossy look? Often from dye, selective breeding, or artificial conditions—not better taste or nutrition.

Real life is messy and varied. It challenges our minds and bodies to grow, learn, and pay attention to what is really important. 

And variety—not perfection—is the path to health.

Instead of chasing perfect-looking food, choose alive, varied, real food. That’s how you build a way of eating and living that fits you, your life, and truly serves your health.