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What ate the Vikings (5 photos)
It has become customary to consider Mediterranean cuisine, perhaps the healthiest cuisine in the world. It's over, it's all an abundance of fish, olive oil, fruit and vegetables, the poor in fats and rich in antioxidants and fiber can extend the life of any person.
But we live far north, and we stuck to eat differently. Well, there, in the land of Vikings and Nordic cuisine, we find another source of this male power. And help us to understand the basic elements of the northern diet Trine Hahnemann, author of The Nordic Diet.
Oily fish is most often used herring, salmon and mackerel. A low-calorie, rich in protein and other nutrients, the fish "supplies" to the table a lot of omega-3 fats, which are an excellent anti-inflammatory agent. It is estimated that the person receives intake of omega-6 is 15 times larger than the omega-3, while ideally these fats must equally be ingested.
Whole grain to grain, which normally grow in northern climates, primarily include rye, oats and barley. Inclusion in the diet of grains rich in fiber, improves digestion and replenishes the body with proteins. Rye bread - a traditional type of bread for the Scandinavian cuisine. Studies have shown that rye useful in combating certain types of cancer, including prostate cancer.
Berry mix Blueberries, blackberries, red and black currants, rose hips, and especially cranberries and cloudberries better than regular fruit. They contain natural sugar, and thus satisfy the human need for sweet. Blueberries, raspberries and blackberries are rich in antioxidants, including vitamin C. It is useful to have them in the morning, adding to yogurt and oatmeal.
The roots of carrots, beets, parsnips, parsley root, Jerusalem artichokes and virtually everything that grows in the ground, is included in the traditional Nordic diet Hahnemann. Low-calorie but rich in protein, they are particularly good in the autumn and winter.
Cabbage All kinds of cabbage - white, red, savoy, Brussels sprouts, kale - is well taken root in a cool climate. They are rich in iron, vitamins and other nutrients. Scientists from the University of Oslo found that cabbage is the source of powerful antioxidants, including omega-3 fatty acids and vitamin C. Excellent as a side dish to stews, pizza or just a salad.
But we live far north, and we stuck to eat differently. Well, there, in the land of Vikings and Nordic cuisine, we find another source of this male power. And help us to understand the basic elements of the northern diet Trine Hahnemann, author of The Nordic Diet.
Oily fish is most often used herring, salmon and mackerel. A low-calorie, rich in protein and other nutrients, the fish "supplies" to the table a lot of omega-3 fats, which are an excellent anti-inflammatory agent. It is estimated that the person receives intake of omega-6 is 15 times larger than the omega-3, while ideally these fats must equally be ingested.
Whole grain to grain, which normally grow in northern climates, primarily include rye, oats and barley. Inclusion in the diet of grains rich in fiber, improves digestion and replenishes the body with proteins. Rye bread - a traditional type of bread for the Scandinavian cuisine. Studies have shown that rye useful in combating certain types of cancer, including prostate cancer.
Berry mix Blueberries, blackberries, red and black currants, rose hips, and especially cranberries and cloudberries better than regular fruit. They contain natural sugar, and thus satisfy the human need for sweet. Blueberries, raspberries and blackberries are rich in antioxidants, including vitamin C. It is useful to have them in the morning, adding to yogurt and oatmeal.
The roots of carrots, beets, parsnips, parsley root, Jerusalem artichokes and virtually everything that grows in the ground, is included in the traditional Nordic diet Hahnemann. Low-calorie but rich in protein, they are particularly good in the autumn and winter.
Cabbage All kinds of cabbage - white, red, savoy, Brussels sprouts, kale - is well taken root in a cool climate. They are rich in iron, vitamins and other nutrients. Scientists from the University of Oslo found that cabbage is the source of powerful antioxidants, including omega-3 fatty acids and vitamin C. Excellent as a side dish to stews, pizza or just a salad.
