Was the Typical American Diet Healthier in the 18th and 19th Centuries?

Well, it is rather a mixed bag. On one hand, we have far more access to nutritious foods today than people had in the 18th or 19th centuries. While we may think hunger is a serious issue today, it was even easier for people to starve to death in previous centuries. The poor often subsisted on very simple, nutrient-poor foods, and malnutrition-related diseases were very common.

Impact of Modern Technology on Diet

On the other hand, we today have more access to highly refined foods than people could imagine in early America. The fact that a poor person today can become obese from overeating sugary, starchy, and cholesterol-rich foods is a testament to how radically foods have changed in the last couple of centuries. Today, malnutrition is far less common, though not unheard of, in America. Instead, diseases associated with over-consumption of unhealthy foods have become very prevalent.

Dietary Staples of the 18th and 19th Centuries

Let's delve into the details of what the typical American diet was like in the 18th and 19th centuries. Most fruits were processed into alcohol or turned into preserves. By the 19th century, canning technology had been developed, so fruits could be canned and stored for later consumption.

Meats and Dairy

Meats were mostly processed to prevent spoilage, such as bacon, sausage, and ham. The 17th century saw most people having access to fresh milk, but with no refrigeration, it could only be stored as cheese or butter. By the 18th century, there were no farms in big cities, so no milk was available until the railway was developed.

Vegetables

Vegetables were seasonal or pickled. Canned vegetables started to appear in the 18th century, but most were preserved in a seasonal manner. Potatoes were a significant boon, as they could keep for months under the right conditions.

Local Foods and Limitations

Local foods were essential, and if it didn't grow within travel distance, it was forgotten. Bananas were available only in tropical regions. More salt consumption was common due to its use in preserving meat.

Much-Needed Sweeteners

Processed sugar was available, with the 17th century being an early period for its production. Sugar kept almost forever if dry and was used in making preserves. Bread was a significant part of the diet, often making up the majority of daily caloric intake, complemented by butter or preserves if available.

Alternative Fats and Oils

Other fat alternatives like lard and tallow were common. Vegetable oils were hard to come by in these centuries, but cottonseed oil was common as a by-product of cotton production. Canola oil, however, was rarely grown.

Conclusion and Reflections

While the diet of the 18th and 19th centuries had its advantages, like access to fresh, seasonal produce and preservation methods, it also faced challenges such as high rates of malnutrition and poor sanitation. The modern diet, while more diverse and accessible, has its own set of challenges, such as overconsumption and nutritional imbalances.

As we reflect on the evolution of American diets, it's clear that our current dietary landscape is a complex mixture of the best and the worst of past and present. The key takeaway is the importance of understanding how historically and culturally diverse our foods have been, and the need for continuous research and innovation to improve our dietary health.