By Emilia Vogt
What do we know about the eating habits of our ancestors? And … what makes our own seasonal, diverse diets so different from ancient meals? Many eating a primal diet will tell you that our ancestors’ plates were heavy on meat and low on carbs … and that, as a result, we have evolved to thrive on this type of nutritional regimen.
In the Paleolithic era, a period dating from about 2.5 million to 10,000 years ago, early humans were hunting and gathering rather than farming. Studies show that prehistoric people’s eating habits were remarkably variable and were influenced by a number of factors, such as climate, location, and season. We evolved as hunter-gatherers, so we were hunting and gathering whatever foods were around in our local environment. There was a lot of variation in what hunter-gatherers ate depending on location and time of year.
It is a balance between nutrients from animals and those from plants. People that lived near the ocean and rivers ate a lot of fish and seafood. Populations that lived in forested areas generally ate plants and hunted. Sometimes berries and roots like tubers, which are starchy and carb-heavy, contributed to the diet in different ways, depending on what was seasonally available before agriculture.
Honey was probably important throughout history and prehistory.
The one thing that did not exist in the diets of our primal folks was heavily processed foods. In processed foods, we get the combinations of sugars, salt, and fats that never occur in nature. Processed foods seem to be a big driver of obesity. Over the last 30 years, we have seen a rapid acceleration of chronic diseases. This correlates with increasingly widespread destructive practices in the food system. Estimates indicate that up to 70% of Western dietary calories today come from foods that weren’t available to those living in the Paleolithic Era, although many of our genes are still stuck at the hunter-gather table.
Now onto … Eating in Season.
The whole purpose of our food is to release energy within our body.
Eating nutrient-dense whole foods is significantly more important than following any particular diet.
With Spring finally rolling around, we are faced with a variety of fresh foods. Veggies and fruits and meats to be keeping an eye out for are:
Artichokes, Asparagus, Arugula, Fiddleheads, Cauliflower, Broccoli, baby Lettuce, Peas, Radish, and perhaps Kohlrabi.
Apricots, Rhubarb, Limes, and Strawberries.
Mint, Parsley, Spring Onion, Chives, Garlic Scape, Basil, Ramps, and Leeks.
Cod, halibut, mussels, salmon, and oysters are on top of their game in March, though keep an eye out for crab – crab season begins April and lasts all through summer!
Cooking with in-season meats ensures that we are getting the freshest and most flavorful options available. It’s a great way to support local farmers and enjoy the best of what each season has to offer. It could be turkey, venison, and rabbit season at this time of year; the meat that is available will be delicious. Contact a local rancher and ask questions – they’ll be happy to tell you everything you need, including the odd recipe!
Consider lamb … Spring is a great time for lamb. The meat is tender and flavorful, making it perfect for roasting or grilling. It pairs well with fresh herbs and citrus flavors, making it a versatile choice for a variety of dishes.
Another great option for spring is duck. The richer, slightly gamey flavor of duck pairs well with the lighter, brighter flavors of spring produce. Try roasting a whole duck with some seasonal vegetables for a delicious and hearty meal.
There are numerous views about what a human is built to consume. It seems there is evidence that humans can be healthy on a wide range of diets. We evolved to be adaptable and flexible. And, flexibility means diversity. Variety is the spice of life.
Life used to be more in sync within our environment.
When seeking modern dietary answers in our ancestors and evolution we don’t want to apply an oversimplified idea. The food available and the dietary preference of our ancestors differed significantly based on their geographical locations and the periods they lived in. Like a hunter-gatherer, our diets should change according to what’s naturally available throughout the year. Our bodies are much the same as our earliest ancestors as we
have not fundamentally changed over the last 2.5 million years. In providing nutrient-dense in-season meals, primal diets support our resilience, giving us more energy too!
