Don’t Dismiss Traditional Food Knowledge
“Certain foods – beetroot, celery, raw milk, ginger, suet, garlic, yoghurt, cabbage and carrots, for instance – figure in traditional medicine systems around the world as having beneficial medicinal and nutritional properties. It is currently fashionable to dismiss any such collective wisdom on the ground that it isn’t ‘evidence-based’ in the narrow western, medical sense – and so little better than superstition. This is blinkered thinking. There is much to be said for the quasi-medical, nutritional knowledge that has been built up by different cultures and tested out and observed informally in human populations over time. When your grandmother told you that a hot honey and lemon drink would do you more good than any cough medicine, she wasn’t making it up. She was simply passing on the accumulated wisdom and experience of the generations that came before her. That knowledge is like gold dust.”
Blythman, J. (2012). What to eat. Great Britain; Fourth Estate. P6
Much about the healing nature of plants and their constituents is anecdotal – based on a long history of traditional healing predominantly established by indigenous cultures.
The indigenous people of Australia recognised the nutritional qualities and healing properties of native plants. They lived long lives, aged slowly and they attained admirable healthspans. As Vic Cherikoff says, we should be looking back 60,000 for clues to our future survival.
Learn more about wild foods
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