Why Greeks were healthy and lived long?
Greece - the amazing country. In Hellas more gods, than in any other place per capita were necessary.
This country became a cradle of science, various philosophical schools, medicine. The Ancient Greek mythology exerted huge impact on world culture and art. She became a source of our knowledge of gods, heroes and simple people. It is possible to find a set of household details about a way of life, habits, food and entertainments of Greeks in ancient myths.
It is known that residents of Ancient Greece had excellent health and lived to extreme old age. Corpulent people practically did not occur among them. Still this secret is up to the end not opened by scientists. However all agree in opinion that not the last role in maintenance of health to old age was played by healthy food of Greeks.
The culture of food in ancient Hellas laid the foundation to the Mediterranean kitchen . Strictly speaking, this kitchen unites in itself cookery of several countries of the Mediterranean, but it originates from antique Greece. The Mediterranean kitchen is distinguished by abundance of fresh vegetables and fruit.
Important components of food of Greeks were of an olive and olive oil . Greeks learned to prepare olives for the future: they were salted, pickled, added various spices and spices. Usually olives were used as snack or a garnish to a main course. Olive oil was received from mature fruits at a cold extraction. At such way in oil all substances, useful to an organism, remained. Inhabitants of Hellas knew about advantage of olives and olive oil and had them daily in the diet. It is probable therefore people with warmly - vascular diseases, high arterial pressure and diseases of a gastrointestinal tract practically did not occur among Greeks.
The place of honor in food of Greeks was taken by bread . It was baked as of coarse flour with a large amount of bran, and of the purified wheat flour. Bread was considered as a separate dish. For example, for lunch could give a piece of fried meat and white loaf. Each of these dishes was eaten separately.
Commoners ate rough bread, and from - for the high cost only the rich were able to afford white loaf. Antique bakers baked many grades of bread including sweet which part milk and honey were. But sweet bread belonged to delicacies, cost much, and not each citizen of Greece could afford it. Bread was always the main course on a table as it was not enough of it, and all the rest served as an additive to it - beans, olives, a fig, grapes...
Especially it should be noted that Greeks one of the first began to grow up cabbage and beet. Greeks brought 8 grades out of the wild-growing relative of the Mediterranean cabbage, including headed, sheet and broccoli. Beet is familiar to Greeks from an extreme antiquity. In the 3rd century B.C. the Greek botanist Teofrast described sheet beet which grew on the coast of the Mediterranean Sea. He called this vegetable of “sfekela“. Sheet beet (mangold) was the first plant which the person began to grow up.
In Hellas for the first time cooked borsch which main components were a cabbage and beet. Greeks also added to soup onions - very popular vegetable. Curative properties were attributed to onions. Later the fashion on cultivation of cabbage and beet extended to the ancient Roman empire, they took with themselves and the recipe of preparation of borsch. Over time Romans altered preparation of this dish a little, and borsch began the “victorious procession“ along the world. The radish was a favourite vegetable of Greeks also . It was added to different dishes for arousing appetite. It was considered as the best medicine at digestion violation. Greeks with great pleasure ate garlic and sweet green pepper.
It is difficult to imagine, but in ancient Hellas inhabitants did not eat such vegetables as tomatoes, cucumbers, potatoes, corn. On their tables there were also no apricots, peaches, oranges, lemons, habitual for us, dynes and water-melons. They did not know about sugar existence, and as a sweet component of food used honey which was much.
In the Hellenic cuisine fish and various seafood were very popular (mussels, oysters, scallops, squids). In the VIII-VII centuries B.C. fish was considered as food of poor people. It can find certificates on the Illiada pages of Homer. The fish kitchen gained the development during blossoming of ancient Hellas. For example, in myths about Argonauts it is told about swimming of Greeks for fish to far coast of the Black Sea. In a high price in Greece of that time were sturgeon and tuntsovy. Sea fish was pickled, salted and smoked.
Preparation of fish was brought in Greece to perfection. Secrets of preparation of some Ancient Greek fish dishes are not opened still. For example, there are certificates that during solemn lunches on a table could serve fish, half fried, half salty.
Greeks ate not really a lot of meat, but if it appeared on a table, then it was meat of a game . The great number of hares, deer and boars was found in the woods during that time. The house cattle was protected: goats milked, and from sheep it was possible to cut wool and to use it for production of clothes, and from milk of a sheep prepared popular soft sheep cheese . Mutton and beef dishes were on a table only on big holidays when Greeks made a sacrifice to gods.
In one of Ancient Greek myths it is told how between gods there was a dispute, what parts of carcass of a bull people have to sacrifice to them. To judge invited Prometheus. That spread out carcass of a bull in two bags. Put pulp in the first, having covered from above with entrails, and in another put all bones and scraps, and from above put a thick grease layer. Zeus was given a choice opportunity. He chose a bag with bones and fat. So smart Prometheus deceived Zeus, again! Greeks generally - the people very bright and wise!
Healthy nutrition - one of components of health and longevity of Greeks. The second is a daily use of good natural wines. About it the speech in the following article will go.