Ancient Greek & Roman Diet: A Carbohydrate-Rich Diet - Essay Sample

Introduction

Greeks and Romans largely consumed a diet that was primarily premised on olive oil that includes fats, a cereal that provided them with carbohydrates, and wine (Wilkins, 2015). More often than not, they would make cheese out of milk, which they could not store because of warmth. Notably, this diet was concentrated with carbohydrates and fiber, and less of vitamins and proteins. The existence of diverse food formed the hallmark of ancient daily life. Roman and Byzantine tastes were significantly influenced by Greek cuisine that was anchored on ancient communal dining, which ultimately formed an important aspect of classical culture (Retief & Cilliers, 2015). Most of the Greek foods did not only alleviate their hunger but were also instrumental in preventing different underlying health conditions. The paper will explore the benefits that were derived from fatty food in Greek and Roman antiquity. Further, it will provide insight into the diet for Roman gladiators.

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Oregano

Understandably, Greek and Roman antiquity cuisine provides medicinal value to the people. Oregano was regarded as a symbol of joy by the ancient Greeks. The cuisine has inherent therapeutic value, and they used it in treating poisoning, colic, and diarrhea. Also, oregano was applied externally to relieve skin inflammation. Its leaves were used in making a poultice that is used in the treatment of back pain, especially after being fried n olive oil (Wilkins, 2015). More critically, oregano oil was instrumental in relieving toothache. Worth noting is that oregano was growing in most areas in Greece, people leveraged on its availability to derive its immense beneficial properties and underlying fragrance. Moreover, it was rich in vital irons such as calcium, magnesium, potassium, and copper, among others. Studies have established that oil derived from Greek oregano often has substantial content in thymol and carvacrol that are important sources of antioxidants (Wilkins, 2015). More imperatively, this Greek fatty food was always used as an antibiotic and was used in relieving abdominal pain. Greeks and Roman antiquity widely used Oregon in treating flu, gingivitis, and colds.

Anthotyro and Moustalevra

Greeks believed that the knowledge of cheese-making was imparted in them by the Olympian gods delivered through Aristeas. Anthotyro was made almost everywhere in Greece from whey that gave it softness and white color (Wilkins, 2015). Whey was made from the leftover of other types of cheese, and it was combined by goats' or sheep's milk to make this important cuisine. Moreover, anthotyro was slightly salted, and it added more nutritional value giving all substances contained in dairy products such as phosphorous, protein, calcium, and potassium. More importantly, anthotyro was spread on bread by Greeks, and in some cases, it was paired with fresh fruit. Moustalevra was widely known as moustopia during the Byzantine period (Wilkins, 2015). It was made with boiled grape and flour. Undoubtedly, this food provided a significant amount of antioxidants. Also, moustalevra was enriched through the addition of cinnamon, almonds, and walnuts. Notably, moustalevra often derives its many nutrients from substances that form the basis of its components, and more particularly, grape must. Sesame seeds are key providers of minerals, calcium, and amino acids. It should be noted that cinnamon that is found in moustalevra is critical in balancing glucose levels in the blood (Retief & Cilliers, 2015). Further, almonds and walnuts always provide the much-needed omega-3 fatty acids, phytosterols, and antioxidants.

Messolongi Avgotaracho

Notably, this fatty food was made by Greeks and Roman antiquity from the gray mullet fish's eggs. It is often regarded as one of the best Greek foods. More imperatively, this food is preserved by dipping it in natural beeswax, which limits its exposure to air. Furthermore, avgotaracho often possesses great nutritional value and its rich in selenium, vitamins, proteins, iron, and zinc (Wilkins, 2015). Additionally, it contains a substantial amount of omega-3 fatty acids, which are instrumental to the human body as it enhances great cardiovascular health. Equally important, this food offers delicate flavor, especially when it is grated in salads, pasta dishes, and on top of the bread.

Honey

Greece has a rich history of practicing apiculture, and excavators have discovered ceramic beehives from the Minoan era (3400 BC) (Retief & Cilliers, 2015). Honey was strongly recommended to patients by Hippocrates, and it was regarded as Pythagoras' main food together with his followers. It should be noted that desserts with honey were popular during classical times. Honey is always regarded to comprise of more than 180 nutrients, and it has high nutritional value (Wilkins, 2015). Moreover, honey contains B-complex vitamins and vital minerals such as magnesium, iron, copper, and calcium. All these nutrients are instrumental in enhancing the strength of bone and keeping the body in balance. Undeniably, Greece is reputable for having diverse plants that contribute to a high quality of honey produced, and it always has unrivaled flavor and density than honey produced in other countries (Retief & Cilliers, 2015).

Traditional Yogurt

Most Greeks often hold yogurt in high regard, but it always predominantly consumed in the southeastern Mediterranean. In ancient Greek, it is referred to as oxygala, and most people often carry it in a fabric bag (Wilkins, 2015). It is worth noting that in the contemporary food industry, yogurt is often processed in intense temperature that prevents the survival of unwanted microorganisms. The absence of some beneficial bacteria has made modern yogurt to lose its vital nutritional value. Still, traditional Greek yogurt was made from sheep's or cow's milk, which contains bacteria that assist in the digestion process (Retief & Cilliers, 2015). Further, yogurt helps in providing nutrients such as proteins, fats, and phosphorus. Bacteria in yogurt, such as Lactobacillus, have proved to possess cancer-fighting properties.

Pasteli

Pasteli is made from sesame, and it was used both in cooking and for medicinal purposes. The most famous pasteli is kalamata pasteli that was majorly made in Rhodes (Wilkins, 2015). Undeniably, this food is instrumental in providing energy, and its high nutritional value made many Greeks embrace it as a snack. Sesame seeds that are used in making pasteli always contain five times the amount of calcium derived from sheep's milk. More critically, it doubles the number of irons found in spinach and has a substantial quantity of antioxidant properties that are integral in reducing blood pressure (Retief & Cilliers, 2015). Also, pasteli is often used in treating burns, other skin conditions, and deals with coughs and toothaches.

Mastic From Chios

The ancient Greeks attached great value to the mastic tree, and its shoots were being eaten to act as appetizers. Also, it was chewed to provide fresh breath and clean the teeth. Pistacia lentiscus was extensively cultivated on the island of Chios (Retief & Cilliers, 2015). Mastic had fundamental health benefits where its antioxidant extracts were used in preventing atherosclerotic plaque that usually forms on artery walls (Wilkins, 2015). Additionally, it majorly contained polyphenols that were integral in reducing cholesterol levels in the blood and excess glucose. Better still, mastic helped in preventing and treating diseases that usually affect the digestive system. Equally important, this food was useful in reducing inflammations, suppressing coughs, stimulating appetite, and most importantly used as a diuretic. In recent times, mastic is used in flavoring chewing gum, meat, and ice cream, among others.

Diet for Roman Gladiators

More often than not, the physical appearance of gladiators contradicts the one depicted in contemporary culture and classical art. Archeological evidence has revealed that gladiator's abdominals and pectorals were largely covered by fats (Nucilli, 2018). Gladiator's diet was heavily characterized by carbohydrates like barley and had minimal animal proteins. Also, archeological researchers positively identified the buried bodies as gladiators especially after creating reference to the carved reliefs. The isotopic analysis was used in testing skeletal remains, which helped the researchers reconstruct gladiator's diet (Losch et al., 2014). More fundamentally, archeologists after concluding their research established that gladiators' diet was premised on carb-rich legumes, and they consumed less of animal proteins. Evidence has debunked the notion that gladiators' vegetarian diet was as a result of their poverty or slavery (Nucilli, 2018). Many people believe that given the low status of gladiators, they became embroiled in meat-free diet to cut the inherent cost. Still, archeological evidence emanating from Ephesus suggested that gladiators' heavy-fat diet was not associated with unhealthiness. The gladiators' good-health was not linked to quality medical treatment but rather to calcium supplements that they were drinking.

Figure1: The exterior of the Colosseum in Rome, Italy

Roman gladiators leaned largely on a vegetarian diet, and in most cases, they were drinking ashes as a tonic, especially after training. Anthropological investigations have illustrated that gladiators identified with their budget (Losch et al., 2014). Their diet was majorly comprised of grains and beans, and because of this, recent reports have christened them hordearii, which loosely translates to barley eaters. Studies have demonstrated that gladiators consumed a substantial amount of minerals, and their ash drink helped them in fortifying their bodies after undergoing training (Nucilli, 2018). Undoubtedly, the consumption of carbohydrates, such as barley, was a tactic to guarantee their survival within the environment. Subcutaneous fat was necessary for gladiators as that would inevitably protect from experiencing cut wounds, and more importantly, shield their blood vessels during the war. More imperatively, barley and vegetable diet that was maintained by gladiators left them with a huge calcium deficit (Losch et al., 2014). Furthermore, vile brews made from bone ash and charred wood were instrumental in strengthening their bones. Also, historical evidence revealed that gladiators' bones had high calcium levels compared to their counterparts from the general population.

Figure 2: Gladiatorial combat during a dinner at Pompei, by Francesco Netti (1832-1894)

Conclusion

The desire to understand the lives of the ancient Greeks and Romans informed the research by most archeologists to establish their diet. Archeological artifacts have been instrumental in illuminating the kinds of foods that were being consumed by Greeks and Romans and the underlying consequences that were caused by such diet. Undeniably, most of their foods had inherent benefits that made them healthier than the general population. Foods such as traditional Greek yogurt and honey had a medicinal value that protected them against some diseases. Moreover, their foods had vital minerals and vitamins that enhanced their overall health. Messolongi Avgotaracho had a great amount of omega-3 fatty acids that are helpful in maintaining cardiovascular health. More importantly, Roman gladiators had a unique diet that improved their body health. Archeological evidence revealed that gladiators' bodies were largely covered by fats because they took much of carbohydrates such as barley and legumes. It is worth noting that gladiators' diet and drinking of bone ash helped them in shielding their bodies from wounds during physical...