As nourished in Russia in ancient times
Our ancestors used in food gifts of nature, which they collected in the forest, and also grew themselves. Mushrooms, berries, grasses and wild plants from the forest, vegetables and fruits from their land plot made up their main diet. It fully met their energy needs and provided the body with vitamins.
For the winter, they prepared vegetables, mushrooms and berries in the form of salts, soils and drying. These plant products were available to any peasant family, because they cost very inexpensive.
With the arrival of spring, peasants replenished their body with vitamins, including in their diet swan, nettle, whine, plantain and other herbs. They baked bread without yeast on sourdough from rye flour, wheat, straw, oats, barley. Recipes of famous Russian bread have survived to the present day.
In Russia, the first dishes were presented by pochlebki, tyrys, zatukhi, salomaty, slivukhs. Chowbread is a light vegetable soup on water. The basis of the gaffle included simple vegetables: turnips, cabbage, lentils. Crops such as barley, millet, oats were added to them.
A very common dish was freshly cooked turya. It is a cold bread soup, like modern okroshka. In water, milk or kvas crumbled bread, greens and poured lean butter, sometimes added onions. Türu was eaten in summer, on hot days. Men preferred turya as a remedy after a hangover.
Zatiruhi and salomati cooked in poor peasant houses. Cooking soups was simple: flour was brewed with boiling water or hot milk. Slums were prepared from decoctions of cereals, in which onion or hemp oil were added.
Russian cuisine is impossible to imagine without porridge. Porridge was cooked in an oven in clay pots and pig iron. Many recipes of porridge, which were cooked in ancient times, are now almost forgotten: lentil, oatmeal, tolochnyaya, barley.
In Slavic peoples it was widely used in feeding porridge from polba. Polba is a semi-wild cereal culture that was the progenitor of modern wheat. The grouse contains a mass of nutrients: zinc, magnesium, calcium, potassium, iron, amino acids, fiber, vitamins B and E. Polba porridge is not only useful, but also nutritious, as it contains a large amount of protein.
In Russian folk cuisine, the basis of food was plant products. Culinary recipes, which have been created for centuries, are a wonderful example of a full-fledged healthy diet that has reached the present day.
Geographical principle of nutrition
At present, adherents of a healthy diet follow the same principle that our ancestors lived on. They eat those plants that grow in their region of residence. And it is not a coincidence, because the human body inherits from its great-grandfathers on a genetic level predisposition to foods grown in its area.
Nutritionists and phytotherapists say that the food of the local region is better absorbed by the body that receives from her all the necessary useful substances. Different experts in the field of traditional medicine are not unequivocal in their opinions on this matter. There are claims that exotic fruits and fruits imported from other countries should account for no more than 20 to 30 per cent of the human diet.
In modern society becomes popular locavorism. Locavors are people eating local food. The word “locavorstvo” translates from English as “local food”: “local” — local, “vorare” — eat, eat.
The basic principle of food of locavors is to eat foods grown within a radius of not more than 200 km from where they live. The difference of this agricultural product is that it is always fresher and more environmentally friendly. It’s no secret that vegetables and fruits imported from other regions are treated with chemicals to extend their shelf life.
In ancient times, our ancestors mostly ate foods grown on their vegetable garden. In fact, they were in many ways locavors, as they adhered to the same nutrition principles.
Also their diet consisted of seasonal vegetables and fruits, which contain the maximum amount of vitamins and minerals. Thus was created by nature that vegetables and fruits grown in a natural environment and matured in due course are most useful for humans.
Proper formation of one’s food habits is the key to good health. In addition, including healthy dishes, you can make your menu more varied and tasty.