Nutrition today and in the past
As a doctor and nutritionist, I am always striving to find ways to increase the nutritional density of our foods. Because we are so reliant on commercially produced foods, and the industrialization of our food supply, we are suffering from maladies that never existed even a hundred years ago. Our foods are nutritionally depleted.
I love to research, learn and reach outside the box. So lately I've had a passion for learning about how things were done in the household a couple hundred years ago. I wanted to know how we prepared and preserved food before refrigerators, freezers, canning and other modern conveniences. We have survived for thousands of years; so somehow, we had to have done things in a way that preserved the nutritional quality of our foods.
The relationship to foods then, compared to now, is quite interesting. Food was prepared to maximize digestion and utilization of nutrients, not just about flavor and convenience. Frequently it is mentioned to keep things simple.
Care was taken to preserve the fat and juices in meat. They were not to be speared with a fork, because this would cause it to lose its juices and become dryer, tougher and flavorless. Chickens were chosen according to the color of their feet. If their feet were white or light yellow it would be the tenderest and best for a presentation chicken. Those with red or brown feet would be tougher and best suited for stewing or adding to a casserole. How many of us knew that?
I found, not surprisingly, that lemonade was made from lemons! I knew this, as most do, but last year when I went to the store to buy lemons to make lemonade, I found not all do. Both the cashier and box girl were shocked to know you could make lemonade out of lemons!
Preparation of organ meats, giblets and tongue was as common then as hamburger is today. Greens found in the forests like lambsquarters, plantain, dandelion, nettle were common. They also foraged for mushrooms and savored every vegetable.
Frequently things were made from the kitchen to help with sickness. Chicken soup and "beef tea" were customary. Until recently, chicken soup, made from a real chicken carcass was all but a lost art. But then a study a few years ago found that its benefits when ill was not just an old wives tale, but was profound. Today it is enjoying a resurgence.
I love my new interest in old time cookery. I've learned a lot. With so much focus on quality in food selection, preparation and digestibility, it is no wonder the field of nutrition didn't even exist then. It didn't have to!
In an upcoming class, we will be discussing how to do old time-honored kitchen skills that help us to prepare and nourish our families with high nutrient density foods. Our upcoming class, "Kitchen Transitions," will be held at 7 p.m. Wednesday, Oct. 24 in Coeur d'Alene. Fee: $10. RSVP: (208) 765-1994.
Holly Carling is a Doctor of Oriental Medicine, Licensed Acupuncturist, Doctor of Naturopathy, Clinical Nutritionist and Master Herbologist with more than 32 years of experience. Carling is currently accepting new patients and offers natural health-care services and whole food nutritional supplements in her Coeur d'Alene clinic. Visit Carling's website at www.vitalhealthandfitness.com to learn more about Carling, view a list of upcoming health classes and read other informative articles. Carling can be reached at (208) 765-1994 and would be happy to answer any questions regarding this topic.