Our Diets and Food Sources Have Changed Over the Years
by Jody Perrecone
In 1900, about 10-15% of Americans died from heart disease and strokes. Today it is about 45%. At that time, about 6% of deaths were a result of cancer. Today, cancer is the #2 cause of death in the United States.(?) 25%. Diabetes was virtually unknown in the early 1900’s. Nowadays, complications from diabetes are a frequent cause of death.
What happened? Why, with many breakthroughs in medical procedures and prescription drugs, have these diseases hit monumental proportions? In the early 1900’s our diets consisted of mostly foods grown in gardens and nearby farms. Staples such as flour, beans, and grains came from the local grocery store. Back then, 70% of their protein came from plant food (Yes, we can get all the protein we need from plant-based diets).
Today, 40% of food dollars are spent eating out. Often times, the food we eat from restaurants is high in calories, fat, sugar, and salt. They are often lacking in nutrients our body needs and contain very little fiber. Our protein we eat today mainly comes from animal products that are high in fat and cholesterol. Complex carbohydrates (the good carbs) consisted 43% of our caloric intake years ago – today it is about 24%. Back then 25% of our calories came from fat – today it is 37%, sugar represented 10% of our calorie intake – now it is more than 25%. Our diet has shifted from whole grains, fruits, vegetables, beans and legumes to processed food that are calorically dense, void of nutrients necessary to fight disease, low in fiber, and high in fat. As a result, we are sicker than ever. “Western diseases” – high cholesterol, high blood pressure, type II diabetes, and overweight – are largely caused by what we eat.
What can we do? Look for whole grain products. It must say “whole wheat” on the nutritional label. Add a vegetable to the dinner plate. A fruit salad consisting of a variety of cut up fruits instead of a piece of cake or large cookie for dessert is a step in the right direction.
