Prasouda diet goes way back to ancient times, to be exact to ancient Greeks and Romans. Interestingly enough it contains contains the same knowledge that was written by Apicius of Rome in 1st century CE, in a book called ‘De Re Coquinaria’ which could be translated into The Art of Cooking.
To give you short sneak into what was on their plates, here is the list of the foods they have eaten then.
You can find fruits like acorn, almond, apple, blackberry, cherry, date, fig, grapes, melon, pears, pistachio, plums, pomegranate, raisins.
Vegetables barley, carrot, celery, cucumber, lentils, lovage, lupins, marjoram, medlar, millet, mint, mushrooms, oats, olives, parsnip, pepper, sesame, spinach, thyme, vetch.
Meat all sorts of birds (poultry), fish, meat (beef, cattle, goat), oyster.
Dairy products – milk and cheese.
Bakes goods like bread and barley cakes, dry biscuits, wheat cakes.
And sweeteners like honey.
As you can see, all food that is also available to us, so nothing really special. What is so different then about prasouda diet from your normal diet? The answer lies in what Hipocrates would say ‘Moderation and seasonality’.
To give you guidelines that you can use today, right now – you should eat a lot of plant foods, fresh fruits as dessert, fish and pultry in moderate amounts, red meat in low amounts. Use olive oil as a primary source of fat, try to find extra virgin olive oil, or even better home made olive oil from Mediterranean islands.
The secret of prasouda diet lies in high consumption of olive oil, which is highly beneficial for you as it fights cardiovascular diseases and high blood cholesterol, followed by legumes, unrefined cereals, fruits and vegetables, and moderate consumption of fish and pultry, dairy products and wine. Prasouda diet is low on red meat consumption!