On a weekly basis how many different foods do you feed your gut? Our hunter/gatherer ancestors maybe ingested up to 150 regularly each week.
But under current industrial protocols we are consuming a limited variety of foods with grains and sugar dominating our menu.
But it's worth considering your own intake.
One of the great things about gardening outback is that you can expand the culinary mix of what you put in your mouth by growing with variety in mind.
What's your ingredient menu?
I had a thought about mine over the last fortnight and came up with(red:in production):
wheat bread (sourdough), (split )pigeon peas, red kidney beans, chilli, turmeric, parsley, katuk, carrot, turnip, beetroot, tomato, potato, sweet potato,rice, black beans, chick peas, various ferments, camembert cheese,cheddar cheese, milk, tea, coffee, oats, yogurt, chocolate, red wine, mineral water, lamb, beef, pulled pork, offal, chicken, eggs, bacon, basil, corn chips, winged beans, choko, corn on cob, lettuce, spring onions, garlic, pepper, salt, sweet peppers, celery, limes,vinegar, canned sardines, lemons, avocado, mint, butter, dripping, olive oil, Okinawan spinach, rosemary,soy sauce, thyme, coriander, cucumber, nopales,passion fruit, cumin,banana, Jerusalem artichokes, pumpkin, collards...
Around 60/70.I'd be hard pressed to rise the number much further...I'd need to wait on the seasons to harvest what else I may have in production.
Such a list is relevant to the five-a-day regime as explained in this useful infographic.
I tried to add this up but I don't think I got anywhere near this esp if you don't count the over processed crap like crackers :)
It is, nonetheless, a useful exercise. Not only in regard to what you grow or could go, but also what you retrieve from the supermarket.
While some foods are supposedly better for you than others -- so too is a variety of foods better for you than simply eating a few -- even if the few are kosher.
I think we obsess over the menu a bit too much when it really may be swings and slides preferably in a big playground.
In promoting the benefits of food diversity I'm reflecting my latest kick: gut (and soil) microbiology. I mean I'm trying to negotiate a shift away from focusing on 'nutrients' and specific foods or grown produce towards attending to the benefits of variety -- which, as we know, is the spice of life (in the gut anyway).
We rely on our bacteria to produce much of our essential nutrients and vitamins while they rely on us eating plants and fruits to provide them with energy and to produce healthy chemicals which keep our immune system working normally.
We are unlikely to stop people eating fast food, but the devastating effects on our microbes and our long term health could possibly be mitigated if we also eat foods which our microbes love like probiotics (yogurts), root vegetables, nuts, olives and high-fibre foods. What they seem to crave, above all else, is food diversity and a slice of gherkin in the burger just isn’t enough. (LINK)