Eating Primordially : Origin Dieting Makes a Rebound

We've learned much about nutrition over the past hundred years. Paradoxically, however, consumers have never been more confused about healthy eating patterns and appropriate dietary recommendations.

Despite decades of food guidelines promoted by the likes of health organizations such as the United States Department of Agriculture (USDA), worldwide obesity incidences continue to increase exponentially.

Since the second World War, malnutrition in the United States and other industrialized countries has shifted from trends of undernourishment to over nutrition. Many experts agree that the scale of calorie expenditure versus calorie consumption has simply tipped in favor of consumption. The end result, according to the World Health Organization, is "globesity"- a global epidemic of fatness that has millions suffering from an "array (of associated) serious health disorders".

A recent conference on traditional eating habits organized by Oldways Preservation Exchange and Trust invited experts from all over the globe to discuss solutions aimed at curbing globesity. Nearly all of the researchers agreed with with the suggestion by Attilio Giacosa, M.D., from Italy's National Cancer Research Institute, to promote primordial nutrition. That is, according to Giacosa, resisting the urge to change dietary patterns which have been successful. Giacosa referred to the traditional eating patterns of China and of Italy - comparing the similarities of decreased mortality risks associated with diets rich in plant-based foods.

Eating primordially may be effective. Consider that the average American man is 25 pounds heavier than his great-great grandfather was at the same age, says researcher John Foreyt, PhD.

Primordial nutrition is more than a diet. We need to learn to work hard and play well, according to Elizabeth Somer, MA, RD - author of a new book entitled The Origin Diet. Our ancestors balanced their days of intense physical activity with relaxation and rest, in the presence of their supportive family and friends. They ate at least eight servings of fruits and vegetables daily and consumed minimally processed whole grains. They ate diets high in fiber and low in sugar. The majority of their fats came from plant sources like nuts, seeds, avocados, and olive oils. And their protein-rich foods came from wild game, fish and legumes.

There were no food labels 100 years ago. There were no microwave ovens, no chemically designed fat substitutes, no pre-made frozen dinners and much less processing. Meals were pleasurable and, ironically, often more healthful than they are today. Despite our increasing knowledge of food chemistry and human physiology, it seems that we really haven't progressed much at all.

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