“Now if you want an onion, just consider what great expense it takes to make it good; You must have cheese and honey, and sesame…to dress it up with; for by itself the onion is bitter and unpleasant to taste.” –
Much can be told by the type of food one eats. Interestingly enough, onions were fed to Olympian athletes in large quantities. Believing they helped to cleanse their bodies, the ancient greeks in the gymnasiums treated them a sort of detox. Previously worshipped by the Egyptians as a symbol of eternity, the greeks also took to them for strength and soldiers rubbed them on their skin.
The ancient Greeks had a saying that summed up their overall atittudes.
“Nothing too much”. It was inscribed on the Temple of Apollo at Delphi. Delphi, a sacred site a little over a hundered miles northwest of the Capital Athens, was considered the center of the world. If anyone practiced what they preached, surely it was here.
2500 years ago before supersize, this society ate straight from the land and sea. With fish, fruit, and copious amounts of olive oil, evidence shows they ate smaller meals throughout the day. Dinner being the most important. If you were of means, animal proteins were typically saved for special occasions. Although diluted wine was served at breakfast, wine was not meant for excess consumption.
“Though in reality old wine is not only more pleasant, but also better for health;…and being thinner it itself more digestable;” – 3rd Century BCE poet Alexis
Studies are still out as to the true benefits of red wine, specifically for the heart, but dare we say it surely better than soft drinks? And in moderation, isn’t a fine, aged Cabernet oh so delicious?
Onions, now widely thought of to be an incredibly healthy food are high in antioxidents, or powerful free radical fighting agents.
More on onions
More and more we try and “clean up” our diets. Rightfully so, too many foods today contain additives, preservatives, and large amounts of ingredients we cannot pronounce. While it can be very confusing keeping up with the newest “discoveries,” two principles remain clear and easy to understand;
The American Dietetic Association’s Complete Food and Nutrition Guide, Revised & Updated 3rd Edition, states “Cutting back on fat or switching to healthier fats doesn’t need to be a huge change. Even small changes add up.” Suggesting more seafood consumption, fruits, veggies, beans and whole grains as well, one can imagine perhaps a late Athenian afternoon, warm breezes off the Agean Sea blowing over a table of terra cotta pots full of freshly picked olives and hardboiled eggs. With honey to dip your cheese in, and lemon to squeeze over lightly seasoned fish. Finishing with a dessert of perfectly ripened and juicy figs, wouldn’t it be nice to not have to think twice about the content of our meals.
And just enjoy.
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