Experimenting With an 18th-Century Diet Offers Surprising Health Benefits

An attempt to replicate the diet of Americans in the 1770s, prior to the nation's 250th birthday, revealed potential benefits for modern health, including reduced bloating and increased energy, despite historical limitations.

The experiment, undertaken by a journalist, involved adopting eating patterns of a 'middling' individual from the era. This meant consuming seasonal, simple, and repetitive meals with a focus on whole foods and no processed items. Breakfast typically consisted of wholegrain bread, cold ham or salami, and milk. Midday meals, referred to as dinner, were more substantial, including cold meats, pickled vegetables like beets and onions, boiled carrots and parsnips, bread, and a biscuit known as 'fire cake.' Suppers were lighter, often comprising leftovers, bread, milk, and cheese. Snacks were permitted and included walnuts, raisins, dried cranberries, eggs, and seasonal fruit.

Hydration in the 18th century relied on beverages like tea, coffee, cider, or weak beer, as water quality was often unreliable. The experimenter followed this by drinking black tea and occasional light beer.

The diet's simplicity and lack of modern conveniences were notable. Meals were quick to prepare, a contrast to contemporary cooking routines. After a single day, the participant reported feeling full, energized, and more productive, even having enough energy for post-work activities like exercising and baking.

By the end of the three-day trial, observable changes included reduced facial puffiness, clearer skin, and a flatter stomach. However, the digestive system required an adjustment period, with initial bloating attributed to the sudden increase in fiber and fermented foods. The diet also became repetitive, a common challenge with limited food options.

Despite these adjustments, the overall feeling was one of calmness, satisfaction, and sustained energy. Cravings for sweets were managed by opting for raisins. The daily calorie count averaged around 2,100, with a high protein and sodium content that exceeded modern recommendations.

Dietitian Amy Goodson noted the strengths of this approach, including balanced macronutrients in meals to stabilize blood sugar and energy levels, and the benefits of pickled vegetables for gut bacteria. She also pointed out that seasonal eating can enhance diet quality.

However, Goodson cautioned that the diet may lack sufficient fresh vegetables by current standards and could be high in sodium, a concern for those with sedentary lifestyles where high salt intake can increase the risk of high blood pressure. Historically, increased physical activity compensated for higher sodium levels.

While the experimenter did not plan to adopt the diet long-term, they found value in borrowing lessons from this historical eating pattern, such as preparing simpler meals, reducing snacking, and relying less on processed foods.