Before the advent of industrialized food, people’s diets were vastly different from what we experience today. The shift from traditional, locally sourced diets to processed and mass-produced foods has had significant implications for health and well-being. To understand how healthy people were before industrialized food, we need to examine their dietary habits, nutritional intake, and the resulting health outcomes.
“If you keep good food in your fridge, you will eat good food.” – Errick McAdams, personal trainer
Health Before Industrialized Food.
I don't have a nutrition degree, but I consider myself a specialist in the subject. I began culinary learning when I was about 10, though I don’t remember exactly the whole road. As I’ve shared before, my mother had an accident that left her quadriplegic when I was 8 years old, and my father trained me better than his right hand because he needed my help, and it was never optional. A significant part of the extensive training I received was in cooking.
Yes, let me tell you about my first class. It all started when my father got fed up with the maids he hired to take care of us and cook. The ones I remember were young and didn’t get anything right, plus they frequently missed work or played with my siblings and me instead of doing the job. The one who really supported us was an old married woman with several children, but she soon quit. I remember she used to make an incredibly delicious three-milk gelatin with raisins, so exquisite that when she quit, I went to her house to get the recipe, which she fortunately shared with me.
The day after this woman quit, when I got home from school, my father called me to the kitchen: "Pull up that chair and get close to the stove so you can learn how to cook." I remember he made noodle soup with vegetables in tomato sauce a traditional Mexican dish. He never explained anything about the process or the ingredients, and he didn’t mention anything about cooking time or the heat level, not even how to turn on the stove. When he finished, he said, "Tomorrow, you’ll make the soup when you get home from school, so it’s ready by the time I arrive." Voilà! My first cooking class and I had already graduated—hired for the next day.
Since he never asked if I understood or not, I never doubted whether I understood or not. I just executed his instructions. I think this training method is quite effective because it doesn't plant any doubt in you about whether you can do it—it's a fact!
Since then, cooking at home has been something I never missed, ok seldom.
Now let's talk about what is happening nowadays.
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” – Thomas Edison
Health Before Industrialized Food; Natural and Whole Foods
Before industrialization, diets primarily consisted of whole, unprocessed foods. These included fresh fruits and vegetables, whole grains, nuts, seeds, legumes, and lean sources of protein such as fish, poultry, and game. Dairy products were consumed in their natural forms, often raw or fermented.
I remember when my mother would shout, "The milkman is here, run or he'll leave, and we'll be left without milk! Perhaps many of you, when you read this, will think I lived in the Stone Age, but believe me, everything was delicious. After boiling the milk, it would leave a yummy cream on top that we would fight over at home to eat more of, with a bread roll that we call bolillo or a sweet concha pastry, and guess what; whoever brought a cream sandwich (torta de nata) to school could be considered the luckiest kid in school.
Health Before Industrialized Food; Nutrient-Dense Diets
Traditional diets were rich in essential nutrients, including vitamins, minerals, antioxidants, and fiber. The lack of processing preserved the nutritional integrity of foods, ensuring that people received a high level of nourishment from their diet.
Yes, indeed, everything used to be organic back then; non-organic didn't exist. Crazy, right?
Sadly, I'll share that on one of my trips, I had a cattle rancher as a seatmate next to me. He was dedicated to producing milk for some of the companies that industrialize it in my country. He was very sad because he mentioned that he took care of the cattle as if they were the most valuable thing to produce good milk, which he could then sell to processing companies. He told me that he was disappointed when he saw how these companies mixed his precious milk with water and other ingredients. He wasn't making good profits from his sales, and additionally, they were adulterating his product, so he decided it was better to sell them his cattle along with the entire ranch.
Health Before Industrialized Food; Seasonal and Local Eating
People ate according to what was available seasonally and locally, leading to a diverse and balanced intake of nutrients throughout the year. This variety helped in providing a wide spectrum of vitamins and minerals necessary for optimal health.
For example, this September is the season for Chiles en Nogada in Mexico a very traditional Mexican dish, because this is when you can find pomegranates, Castilla walnuts, Viznaga, etc. By the way, we'll be releasing a video on our YouTube channel @ZITREVyourbetterYOU about it, sharing the story behind Chiles en Nogada—an amazing and almost unmatched cultural history. I hope you don't miss it! Please do not hesitate to share your thoughts about it, if you have questions use the comments section below.
Nowadays, you can find oranges, apples, potatoes, pineapples, etc., in the supermarket all year round. But there's something I don't understand, at least in my country: if all fruits and vegetables are produced year-round, why do prices go up with the excuse that it's not the season? Hello!
OK, I think this article will be full of memories, hope you don’t mind. In one of the backyards of my house, there was a peach tree that my father probably planted. It wasn’t very big, but it produced delicious peaches with a red heart that are now extinct. That tree was very special; it only produced five huge peaches each year. In our household, there were my two brothers, my mother, my father, and me. Coincidence?
Additionally, if we weren't quick and a bird ate one of the peaches, someone among us would be left without a peach. Many times I spent the whole day glued to the window watching those peaches.
A Look Back at Historical Diets; Lower Incidence of Chronic Diseases
Historically, the prevalence of chronic diseases such as obesity, diabetes, heart disease, and cancer was significantly lower compared to modern times. Several factors contributed to this:
Balanced Macronutrient Intake
Traditional diets had a balanced intake of carbohydrates, fats, and proteins. Carbohydrates primarily came from whole grains and vegetables, fats were sourced from natural oils, nuts, and animal products, and proteins were consumed in moderation from varied sources.
Lower Sugar Consumption
Refined sugars and high-fructose corn syrup, staples of modern processed foods, were virtually absent in pre-industrial diets. Natural sweeteners like honey and maple syrup were used sparingly.
It's easy to get hooked on what is sweet, right?
All processed foods that contain high amounts of sugars, mono-, poly-, mega-saturated fats, and salts, display big labels on their packaging warning about their contents. Bravo! the ball is in our court!
Minimal Processed Foods
The absence of heavily processed foods meant a lower intake of trans fats, artificial additives, and preservatives, which are now known to contribute to a range of health issues.
It might be a coincidence, but I don't remember any of our pets (and we had many) dying from or developing tumors, especially not cancerous ones. We fed them leftovers from what we ate. The tortillas fried in the oil left over after cooking milanesas (escalope) were delicious; I would sit with my pet, and we shared the recycled stew. And I am still alive and healthy.
“Sorry, there’s no magic bullet. You gotta eat healthy and live healthy to be healthy and look healthy. End of story.” – Morgan Spurlock
A Look Back at Historical Diets; Traditional Food Preparation Methods
Before the convenience of industrialized food, people invested time in preparing meals using traditional methods. These methods often enhanced the nutritional value and digestibility of foods:
Fermentation
Fermented foods like yogurt, kefir, sauerkraut, kimchi, and sourdough bread were common. Fermentation not only preserves food but also provides probiotics, which are beneficial for gut health.
Slow Cooking and Preservation
Techniques like slow cooking, drying, smoking, and salting preserve nutrients and make food safer to consume. These methods also minimize nutrient loss compared to modern high-temperature processing.
Another story: I remember my dear Aunt Martina salting the cecina and hanging it out in the sun, just like she did with drying chilies and "orejones" (dried apple slices a traditional Mexican candy). She would store them to eat throughout the year. Her jams, to which she didn’t add sugar because the fruit was sweet, were packed in glass jars while still hot to create a vacuum, allowing them to be preserved for a long time. Yes! I agree, is easier to go to the supermarket to buy it, fortunately, I don't enjoy those jams.
Whole Food Utilization
Traditional diets utilize entire parts of animals and plants, including organs and bones, and in my country most of our mystical foods as well, which are rich in nutrients often discarded in modern diets.
Well, to many of you, this may sound disgusting, but for example, my father would take us to local markets in the province to eat all kinds of Mexican food, tacos of beef tongue and head, fried beef brain tacos, fried beef tripe tacos, beef liver with onions (I still cook this), escamoles (ant larvae), maguey worms, frog legs, beef tripe in a blend of dried chilies, and "obispo" (a sausage made from beef brains with epazote, chilies, tomatoes, etc.). We have a dish called "mole de olla" and it’s generally cooked with beef bone to get the marrow flavor, which is delicious if you eat it in a tortilla with a few drops of lemon and chile de árbol.
You can still find all of those dishes in Mexican traditional markets. In the past, you could eat everywhere but nowadays you must be selective.
Yes, guys! I have tried caviar and aragosta which are delicious but these dishes have no comparison, they are exquisite. In Europe, there is a dish called "pot au feu" that is also cooked with marrow bones, but the ingredients are different and our procedure is easier. They also have the meat and kidney pudding, an English recipe originating from Sussex.
A Look Back at Historical Diets; Physical Activity and Lifestyle
The lifestyle associated with pre-industrial diets also played a critical role in maintaining health.
Active Lifestyles
Daily life required physical labor, whether through farming, hunting, or other manual work. This high level of physical activity contributed to maintaining healthy body weight and cardiovascular health.
Today sitting in an office maybe in front of a computer or an airplane for hours leaves people not a deep desire to exercise.
Community and Eating Practices
Meals were often communal, reinforcing social bonds and reducing stress. The slow pace of life and mindful eating practices likely contributed to better digestion and nutrient absorption.
“A journey of a thousand miles begins with a single step.” – Lao Tzu
Challenges and Limitations
While traditional diets had many health benefits, it is essential to acknowledge the challenges and limitations faced by people before industrialized food:
Food Scarcity and Malnutrition
In a look back at historical diets, periods of food scarcity and malnutrition were common, particularly in harsh climates or during crop failures. This could lead to deficiencies in essential nutrients and associated health problems.
Infectious Diseases
Without modern sanitation and medical care, infectious diseases were a leading cause of mortality. While diets were healthier in terms of chronic disease prevention, they did not protect against infections and other acute health threats.
Conclusion
Before the industrialization of food, people generally enjoyed diets rich in natural, whole foods that provided a wide range of nutrients essential for good health. The lower incidence of chronic diseases and balanced nutrient intake are notable benefits of these traditional diets. However, it's important to consider the broader context, including challenges related to food scarcity and infectious diseases.
The shift to industrialized food brought convenience and the ability to feed larger populations but also introduced a range of health issues related to processed foods. By understanding the benefits of pre-industrial diets, we can make informed choices to incorporate more whole foods, traditional preparation methods, and balanced eating patterns into our modern lives, blending the best of both worlds for optimal health.
When prepared with fresh, whole ingredients, Mexican food can be a nutritious and healthful choice, as it often includes plenty of vegetables, lean proteins, and healthy fats like avocado. Scarlett Marcel Vantedeschia
So my dear friends, after having conducted this brief analysis, we can decide whether to invest a little more time and money in returning to the basics of cooking, and I suggest traditional and authentic Mexican food, where you don't need to worry about achieving the perfect balance with every meal, it is done by itself which is the magic of the mystical Mexican food. And I can teach you how to cook it.
If you want to read more about these entrepreneurial lifestyle insights, you can visit my Blog The Alpha Blog or you can listen to my Podcast "Your Pass for a Better You! Which is coming soon, sooner than before I got my microphone finally!
Strength and honor.
See you in the arena...
Comments