A. Technically speaking only since the 1700s. That is because the formal concept of "science" as a method of analyzing ideas didn't exist until Rene Descartes the great philosopher organized the philosophy of science.
Q. What was the diet of the early humans?
A. Human nutrition has always been an evolving process. In spite of what some vegans and vegetarians would have you believed humans have evolved initially as gathers and then as hunters. This omnivorous hunter-gatherer pattern developed over the past 250,000 years with the core diet changing to respond to location, climate and availability of resources. In the tropics and other warm climates the diet tended to be based more heavily on plant foods, while at higher latitudes and the shortage of plant foods tended more towards animal products. In many primitive tribes cannibalism was common.
Q. What is an omnivore?
A. A creature that lives on both flesh and plant based foods
Q. How did scientists know this?
A. By viewing postcranial and cranial remains of humans and animals from the Neolithic period, as well as detailed bone modification studies and dental development. These factors offer enough proof to indicate that this was so among prehistoric humans. For instance they can see that the grinding action of dental molars seems appropriate for the eating of small hard seeds and even some small grass seeds.
Q. I assume this is all connected to the nomadic patterns and survival patterns of prehistoric humans?
A. Yes. Early humans had to adapt quickly environmental changes. The dental evolution of small front teeth and large molars in small-brain primates probably took place before the invention of tools or weapons so hunting would have been much more difficult than the simple gather of plants and insects.
Q. Insects?
A. Yes. A great source of protein though not very tasty in modern terms.
Q. Did seed eating start early or develop later?
A. Later. Without the ability to hunt (no weapons) and with a need for good protein sources that could not be met simply by foraging for vegetation the functional connection between seed eating and our early ancestors adaptive and nutritional dependencies is clear.
Q. If one wanted to categorize the diet of primitive humans how would it appear?
A. 1) Leaf eating 2) Fruit eating 3) Insect eating
Q. Many vegans say that primitive humans lived without animal products?
A. This is a generalization that has led to the idea that there are primate groups in addition to humans that can function as vegans?
Almost all primates eat insects and though it is rare in modern humans there are still some modern human cultures where insects are still used as food.
Q. Why wasn't a vegan diet dominant in these pre-historic primate societies?
A. If there were vegan "tribes" they would have died off pretty quickly from Vitamin B12 deficiencies. All primates are in need of Vitamin B12 and back in those ancient times when there were no vitamin supplements the only way to get enough Vitamin B12 was from animal sources including meat, fish, eggs, milk products and insects.
Q. What happened if they did not get enough Vitamin B12?
A. Nerve degeneration for one thing plus other deficiency symptoms. These will be discussed in future lessons on vitamins.
Q. So based on what you are saying here the eating of even a small insect was important to these primitive peoples?
A. Yes.
Q. Where did the idea of planting and farming take hold?
A. Agriculture developed in multiple locations throughout the world about 10,000 years ago.
Q. What were the first cultivated plants?
A. It varied from place to place however the most common agricultural staples were grains such as wheat, rice, potatoes, and maize. From these came foods such as such as bread, pasta, and tortillas.
Q. Why these plants instead of others?
A. It was a natural progression. As prehistoric primates (humans, apes etc) developed they, as I have mentioned adapted to seed eating. This resulted in some divergence from what had been the primary food sources – fruits, leaves, and insects and on rare occasions – meat. Many anthropologists have concluded that the movement of primate groups out of the protection of forests and into the grassy areas of the forest's edge had its beginnings on human reliance of the starchy grains that grew there.
Q. Since it would seem that cultivating foods would be require greater labor than simply hunting and gathering why did farming develop at all?
A. Farming increased the diversity and availability of food. Farming provided milk and dairy products, sharply increasing the availability of meats and vegetables. Farming also controlled what was produced so that foods of greater importance could be produced for trading and bartering.
Q. Once farming took hold what was the next development in nutrition?
A. Sanitation and food purity which led to developments such as storage and cooking?
Q. Why was this?
A. With the expansion of agricultural practices food needed to be stored. When bulk storage developed insect and animal infestation came with it leading to the risk of spoilage, infestation and contamination.
Q. How did they deal with spoilage, infestation and contamination?
A. They developed different techniques to store and protect food such as vinegar, packing in oil and honey ad of course cooking.
Q. Speak more about cooking?
A. There is not much to say on this point. They didn't really know about nutrients or the effect of heat on the nutritional value of food. In many tribal groups cooking developed as ritualistic activity requiring adherence to strict recipes, and procedures.
Q. When is the earliest experiment with nutrition and food?
A. Who can know for sure? It is believed that the first recorded nutritional experiment in the Western World is found in the Bible's Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel. Selected as court servants, they were to share in the king's fine foods and wine. But they objected, preferring vegetables (pulses) and water in accordance with their Jewish dietary restrictions. The king's chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for 10 days and were then compared to the king's men. Appearing healthier, they were allowed to continue with their diet.
Q. Are there other writings concerning nutrition in the ancient world?
A. There number:
* Around 475 BC, Anaxagoras stated that food is absorbed by the human body and therefore contained "homeomerics" (generative components), suggesting the existence of nutrients.
* Around 400 BC, Hippocrates said, "Let food be your medicine and medicine be your food."
Q. What are some the later developments in nutrition?
A. In the 16th century, scientist and artist Leonardo da Vinci explored the concept of metabolism comparing it to a burning candle.
* In 1747, Dr. James Lind, a physician in the British navy, performed the first scientific nutrition experiment, discovering that lime juice saved sailors who had been at sea for years from scurvy, a deadly and painful bleeding disorder. The discovery was ignored for forty years, after which British sailors became known as "limeys." The essential vitamin C within lime juice would not be identified by scientists until the 1930s. We will discuss Vitamin C n greater depth in future classes.
Q. Speak more about metabolism especially since so many people are interested in the concept of metabolism in relation to weight loss, and exercise?
A. Around 1770, Antoine Lavoisier, the "Father of Nutrition and Chemistry" discovered the details of metabolism, demonstrating that the oxidation of food is the source of body heat. There is an entire class on metabolism and of course I wrote a book entitled "Master Your Metabolism".
Q. Speak more about metabolism especially since so many people are interested in the concept of metabolism in relation to weight loss, and exercise?
A. Around 1770, Antoine Lavoisier, the "Father of Nutrition and Chemistry" discovered the details of metabolism, demonstrating that the oxidation of food is the source of body heat. There is an entire class on metabolism and of course I wrote a book entitled "Master Your Metabolism".
Q. It seems that there were many new discoveries from the 1700 onward?
A. There were many advances that have taken place through the centuries. Much of this was done in Europe and the United States. They are discussed in the next lesson.
Q. Based on the role insects and other animal sources of nutrition have played historically what are your feelings about veganism and vegetarianism?
A. Both diets can be done effectively and are extremely desirable. That being said it is important to keep in mind the sheer importance of animals in the nutritional history of humans. It is only the attributes of manipulative skills and manual dexterity that enabled humans to develop the tools (including weapons) that became essential to the cutting, Start here
Q. Do you have any final thoughts on for this lesson?
A. As you can see there is an ever-evolving process defined by the relationship of human beings to the environment. Much of their relationship is defined by the acquisition of food. This often complex interplay of evolving organisms and the evolving environment had many consequences. Out of all of this – "nature unfolding either by chance, by Darwinian process or through some indefinable intelligent design, human beings, and "Homo Sapiens were able to master the foundation for survival –his /her food supply. This enabled him/her to create something entirely unique among creatures, a self created culture filled with specialized language, art and philosophy.
Remember Different cultures were healthier or sicker do to eating patterns. In some places the diet consisted of heavily boiled meats and vegetable, little or no fruit and plenty of beer (much of the water was undrinkable). In other places diets were rich in fruits, vegetable, nuts, seeds and grains.
Please become familiar with this information and call me if you have any question at 212-724-8782,
Here are a few Whole Food Nutrition Rich Recipes
ONION DIP
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups diced onions
• 1/4 teaspoon kosher salt sodium (Vegit brand seasoning)
• 1 1/2 cups sour cream
• 3/4 cup natural food or vegan mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
Add more salt or Vegit or Braggs Amino Liquid (Available in most health food stores)
Directions
Sauté in a pan over medium heat and add oil. Heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving
Cover and refrigerate the onion mixture (step 1) for up to 3 days or freeze for up to 2 months. Cover and refrigerate the dip for up to 3 days.
Eat with Whole grain baked chips
0000000000000000000000000000000000000000000000
CREAMY CARROT SOUP
This creamy carrot soup recipe uses coconut milk instead of dairy or soy milk (Many individuals are allergic to both) for a creamy soy-free tropically flavored soup. If you're looking for a nutritious vegan, low sodium carrot soup recipe, you won't be disappointed with this delicious vegan, dairy-free and soy-free carrot soup. Serve hot for a meal, or, chill and serve as a simple yet elegant appetizer soup.
See also: More vegetarian soup recipes
Ingredients:
- 2-3 large carrots, chopped small
- 1 onion, chopped small
- 1 tsp fresh ginger, minced
- 1 1/2 tsp curry powder
- 1 3/4 cup low sodium vegetable broth
- 1 14 ounce can unsweetened coconut milk
- sea salt, (or Vegit to taste)
Preparation:
Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in blender, working in batches if needed.
Return to heat and stir in coconut milk until well combined.
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.
Some Ingredient Ideas:
Vegit - Veget is a low calorie, very low sodium herb-vegetable powder that can be used to replace salt or soy sauce in most recipes. It is valuable for anyone with high blood pressure or who must maintain a low sodium intake.