Foods Eaten in the Past but no Longer Found.

Whenever old food comes into mind, you might end up thinking about that old yoghurt you once pushed to the back of the fridge and forgot about, or that pasta leftover bowl that you intentionally put at the back of the refrigerator to hide from all your siblings and forgot about that one too.

BUT!!!

It goes beyond these little deeds of mischief. Just think about how much food is essential and other basics of life we need to survive. It shapes who we are today by ingesting different sorts of foods over time. We come across many foods and recipes totally out of nowhere, and we view them as disgusting and gross today. Maybe in times to reach our future generations may think of our Yorkshire pudding and steaks as super gross.

Now there are many long-forgotten foods we used to love at our school times and seemed very delicious to us. Here is the list of 10 healthy foods that deserve a comeback.

 Congealed Salads:
Congealed salads were popular for a long time. The basic idea of this meal has been around since the 1400s; gelatin, made from boiled animal bones, skin, tissue, is used to encase anything from vegetables to fish in the mould of jiggly goodness. These were enriched in proteins and vitamins, especially vitamin c.

Marrows:
The once used marrow has been replaced by more modern Courgette recently. But if one dares to prepare it, these could prove to be two ways beneficial; delicious and nutrient-full, including Beta carotene and vitamin C plus iron and fibre.

Backed stuffed marrow

Sprats:
These little fish were used to be a tasty and once in a week treat for the British. These ran out of favour in the 20th century and slowly diminished. Just like other fish, sprat has high-quality protein and beneficial omega-3 fatty acids. It also contains high calcium content for the health of bones and joints.

Quinoa:
Once called “mother of all grains”, it was a lifesaver as it contains all the nutrition of all other grains. This food was a power pack for including vitamins, minerals, various anti-oxidants, and essential amino acids, to name a few.

Gruel:          
It came into existence in the 19th century and is a liquid of oatmeal and some other meals boiled in milk or water. Although having an unpleasant taste and not liked very much over time, it still had some great health benefits, including weight gain, lowering cholesterol (LDL), and reduce the risk of type-2 diabetes.



Taco Bell Enchirito:
The Enchirito had been on the national menu from 1970 to 1993, returned six years later in 1999, and then disappeared in 2013 again, this time for good perhaps. It was a burrito covered with cheese, so it was delicious in all the possible ways. There were 360 calories to be found in serving 209 g, mostly from carbohydrates and fats. This food was so enriched in protein.

Jellied Eels:
Originating in the 18th century, it was a traditional English dish. Consisting chopped eels boiled in a spiced stock forming a jelly, these were tasted like pickled herring, mild and slightly salty. They started disappearing in the last decade but are a rich source of omega-3 fatty acids, VITAMINS (B12 & A), and joint and skin-friendly collagen.


Now here’s a take-home message for you.
“A Stone Age diet is the only diet that fits our genetic makeup,” said Loren Cordain, an evolutionary nutritionist at Colorado State University. He further wrote in his book Paleo Diet: Lose Weight and Get Healthy by Eating the Foods You Were Designed to Eat, “If we stick to the foods our hunter-gatherer ancestors once ate, we might avoid the diseases of civilization, such as heart diseases, high blood pressure, diabetes, cancer, and even acne.”    

WRITTEN BY

DR AHMED CHAUDHRY