Waiting for my transit airplane - already pretty stinky after traveling now for 24 hours, and not having farther advanced yet than from Perth to Shanghai - I find out that China does not allow access to Gmail, Amazon, Twitter or Google – so much for Freedom of Speech . I can as well use this time to write about things I learned in Western Australia recently. I learned about Noongar medicine, from the Aborigines in the South West – bush medicine, that is.
The Aborigines are First Nation of Australia, just like our Natives in the Americas. The Aborigines believe that each person has a totem that is also the place where one belongs to, the spirit of that place, and the linchpin, so to speak, of your life. You see, the place from where you came, and where your soul is bound up, cannot be changed.
That is some heavy stuff for somebody who, at age forty, left everything behind in Germany, and immigrated to the USA. But it is an interesting idea – one with many consequences.
For instance, Aborigines are not interested in waging war, because you can only inhabit your own totem land, never the one of somebody else. His land will never be your land. So there’s no use for war. Nor for greed and envy, it seems. If you always live smack in the middle of the life that belongs to you – and only you – you are always home. You are also always at the most interesting, most fulfilled spot of your life. You wouldn’t have use for the Kardashians …
Traveling – like I am doing now – has a different meaning under this aspect. Aborigines travel across the land according to changing food supplies throughout the seasons. Like Native Americans went from their winter dwellings in the forest to the coast in summer, to gorge on mussels and clams and lobsters – we still have an unexcavated midden near out Maine cabin. The Aborigines had an even harder life, roaming the arid regions of Western, North and middle Australia. They needed to know their seasonal foodstuff well – lizards and grubs and roots mostly, occasionally a kangaroo or an emu. All food is shared. I tried a piece of Australian celery last week. Very tasty. Seasonal is the keyword here. Aborigines don’t do sightseeing; they revisit their spirit location again and again. Because from there, strength and knowledge emanates.
Place is important with such a concept; time is not. The seasons are revisitings. Life is a string of revisitings. Aging is not a problem. Any time you revisit your totem spot, you gain more knowledge, and – like the food – you share your knowledge with your tribe. The knowledge is handed down mostly as songs – long ballads, with repetitive lines. And the song is your totem, too.
It is fascinating that I come to this Aboriginal knowledge just when I am also reading Flights, by the Polish author Olga Tokarczuk. I have been told she might win a Nobel – she certainly has written here a profound account of our restless, traveling lives.
Not to hammer in the moral of this Aboriginal philosophy too much – you can do that for yourself. But I have found myself contemplating this new thought. New for me, of course. Very old for the Aborigines. So old that people estimate they have lived that same kind of life for at least 50,000 years. Without destroying their environment in the process. Compare this to our man-made global warming. Read More
Blog: On Health. On Writing. On Life. On Everything.
Today is National Celiac Day!
September 13, 2014
For some reason – and, please, bear with me – the first thought to my mind is the famous poem by Martin Niemöller (1892-1984):
First they came for the Socialists, and I did not speak out—
Because I was not a Socialist.
Then they came for the Trade Unionists, and I did not speak out—
Because I was not a Trade Unionist.
Then they came for the Jews, and I did not speak out—
Because I was not a Jew.
Then they came for me—and there was no one left to speak for me.
So, what is the connection?
First, there were the celiacs – people who could not tolerate wheat because of the gluten it contains. They were the fringe of the movement, so to speak, and not many people who were not afflicted took the sufferings of the gluten-intolerant very serious.
But now, about twenty years later, it has become clear that most people do better without wheat in their diet – not least, because the book “Wheat Belly” by William Davis has opened the eyes to the damages grains can wreak in the body.
Wheat contains gluten, and for some people – the celiacs - this gluten acts like a poison, destroying first the gut, and then nearly every other organ: arthritis, depression, cancer, and so on are related to gluten intolerance.
But wheat – like every other grain or seed or nut – also contains lectins. The other name for lectins are “antinutrients” – which gives you the idea that they might not be healthy for you. They are not. Lectins inflame the intestines, similar like gluten does in celiacs – only less so. But in the long run, the wreak havoc anyway. Sometimes lectins are described as ripping little holes in the lining of the bowels, which is a bit of a simple explanation and not quite right, but good enough if you want to understand why lectins are not good for you.
Having a “leaky gut” as a consequence of gluten and lectins sets you up for many diseases – the most spectacular is obesity – hence the “wheat belly”.
Why are there lectins in grains and seeds and nuts? Because plants don’t want their next generation to perish – they want their seeds to grow into new plants. Like animals, plants don't want to be eaten. Lectins defend the seeds by making them harder to digest. “Our Daily Bread” has made it possible to populate the Earth (overpopulate!), but it has come with a price: Disease and misery.
Our original foods were greens and roots and fruit (in season only) and some nuts in the fall, and a rabbit or a mammoth, but at daily foraging grubs were more likely. Human ingeniousness discovered that one could sow and harvest the seeds of grasses. Selection made the tiny grass seeds bigger, and made agriculture and “progress” possible. In the last fifty years, we even drastically improved on the wheat plant: shortening the stalks (straw is unnecessary) and bulking up the kernel (mostly by increasing the gluten fraction) – our wheat is nothing what it was in medieval times or earlier. Not even like anything in the Fifties or Sixties! Spelt and kamut had much less gluten than our modern “improved” varieties. Spelt and kamut also caused less disease.
First, a few unlucky people suffered from gluten intolerance. Now it has become widespread. Surprised? No. But it reminded me of the Niemöller poem. Read More
Peasant Food
April 1, 2014
For a talk in New York this week I have been thinking about giving the kind of nutrition I am favoring a name – preferably a catchy name. We all have heard of the Paleo Diet, the South Beach Diet, the Zone Diet, and so on. What would I call my brand of eating right?
For starters, I would not call it a diet. Because it is not something you eat for a month, shed fifty pounds, and then go back to your normal dismal ways.
It occurred to me that I have invented nothing new. In fact, farmers all over the world eat like it. So let’s call it Peasant Food. I could also call it Gardener’s Food, or Farmers’ Market Food – because they all are served fresh and whole. But Peasant food it shall be.
This weekend, the New York Times Magazine ran an article about a very young man (he is all of fifteen!) who aspires to become a famous gourmet chef. I commend the young man for applying himself, instead of dawdling his time away. But as a physician I know that healthy people, healthy families and a healthy nation depend on daily fresh dinners cooked at home – not five-star restaurant fare (as delicious as that might be).
The young man is groomed as a future superstar in the kitchen. Same as we groom young athletes for a big career in football, baseball, basketball – instead of teaching all our school children the joy of movement that could offer them a life of health and physical gratification.
But back to the Peasant Food! What do farmers all over the world have in common that should make them our models for healthy cooking and eating?
Peasant Food is
• Fresh: Farmers eat what they find in their gardens, their fields, and growing wild nearby. They cook from scratch every single day. They are not too busy to bring a fresh meal on the table every day, and share it with family and friends. In fact, these shared meals are the highlight of every day.
• Local: Farmers don’t ship in food from California, or even other continents. They don’t use up much fossil fuels for shipping food across the country. They eat what they find. That is why the people in Mew Mexico eat different from the New-Englanders, and the Italians eat different from the Russians.
• Seasonal: Farmers eat what is growing and ripening right now. Should there be a monster harvest of zucchini, they deal with it by creating a variety of zucchini dishes, canning or drying some zucchini, and distributing the rest to friends and neighbors.
• No “superfoods” – just foods that are grown nearby, and made into so many dishes. Farmers make do with whatever is at hand – they have no preconceived notions of what the “best” food is.
• Not only raw: Farmers can’t subsist on salads alone – it would not give them the strength and nutrients they need in the fields. They might bake a piece of meat in the oven slowly all day, they throw a stew together, or a stir-fry, they cook soups with everything in sight. They cook.
• Not vegan/vegetarian: For a rare feast, they might grill a rabbit or a lamb over open fire. They eat meat, poultry, fish, crabs – and in some regions they are glad if they can find a squirrel to skin and roast. But farmers would not feed their livestock antibiotics for better growth rates – if agro-business wouldn’t push them.
• Easy to cook: Farmers don’t have time to concoct gourmet meals, and read one cookbook after the other. They follow old recipes. Their fare has to be easy – sometimes using slow-cooking that does not need further attention once the pot is filled and on the fire.
• Filling: Farmers wouldn’t dream of leaving out fats for slimming down – they need the energy fats provides. But they get in good fats: olive oil, coconut oil, butterfat.
• Tasty: Like everybody else, farmers want to eat something that tickles their palates. Fresh vegetables and healthy meats automatically taste good. Fresh herbs spruce up the taste. And adds nutrients like polyphenols. .
This is what I will call what I have been cooking every evening for so many years, making my family healthy and happy: Peasant food. Read More
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