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It should be said that food allergy is a fairly modern problem that has only appeared in the last few decades. What might cause people to be more sensitive to foods than before? The explanation is fairly simple. Our great-grandfathers and great-grandmothers mostly ate only seasonal dishes that were grown without chemicals, without preservatives and naturally fresh.
People used to process everything
Meat from freshly slaughtered animals from their own farms and fresh vegetables and fruit provided our ancestors with far more nutrients than we obtain today from supermarket products. On the other hand, in the past people did not consume excessive amounts of food, but at the same time they did not limit themselves to diets and calorie counting. They ate what was available to them, and because of hard work their energy expenditure greatly exceeded intake.
Home-cooked food and no restaurants
Previously it would have been difficult to find industrially processed foods. Food was prepared only at home, people did not go to restaurants. There were no genetically modified foods, stabilizers or flavorings, artificial sweeteners or hormonally modified products. A number of parts of animals that were commonly eaten in earlier times are consumed by us only rarely today – for example offal or bone marrow. However, they are very beneficial for health.
Herbs instead of medicines
Although the state of medical science at that time undoubtedly contributed to a lower average life expectancy than is common today, for people with minor ailments it turned out that not going to the doctor is very beneficial in the long term. They used far fewer medicines and chemicals.
People mainly believed in natural remedies and made poultices and herbal potions for illnesses. They did not realize that the food they ate was essentially medicine, but it was so. Last but not least, our ancestors spent a lot of time outdoors in the fresh air and worked hard. Food allergies are a consequence of today’s modern and sedentary lifestyle.
Source: prosvet.cz
