How many time has modern science proven the computerless and iPhoneless ancients right about complex issues of food safety and nutrition?
We tend to forget that computers are just massive instruments of storage. They easily and quickly store all of our failures and a few successes. But the slow life of the ancients had lots of the same trail and error—and the careful and systematic observation that is the foundation of all real science. It got things done.
According to The Passionate Foodie:
Those who live in hot and humid regions, which are more conducive to the growth of dangerous bacteria, have developed another method of combating bacteria: the use of spices. Spices can possess antibacterial abilities, thus making food safer, and that is a significant reason why people from those hotter regions use for more spices than those from colder climates. The most potent antibacterial spices are garlic, onion, allspice and oregano. Thyme, cinnamon, tarragon and cumin are also powerful, with capsicums (such as chilies and other hot peppers) being fairly effective as well.
Another example: Italians’ ancient insistence that pasta be cooked al dente, which aids digestion (see: Pasta, Why Al Dente is Really Good for You)
The Passionate Foodie was talking about something new to me though. That is, new to a person who loves candied orange peel. Yes, orange peels, lots of them, might be the key to preventing over 500,000 human deaths worldwide each year from the popular E. Coli and Salmonella bugs.
Yes, citrus peels can clean the gut of cattle of these two bacteria in a non-antibiotic way so they have less chance of ending up on your plate. Perhaps it will keep governments from making a rare steak a criminal offense.
The power of orange. The power of natural ingredients normally thrown away. Eat your heart out Monsanto.