Going back to your roots is better for your health

In a world full of cutting edge medical procedures and modern science, it might surprise you to find that simplicity is the answer to a healthier life. Our ancestors by living closer to the earth and eating a more plant-based diet were able to better avoid many of the high cholesterol, high obesity issues we see today despite our advanced technology.

In The New York Times, Michael Pollan, a prolific author who writes about the connection between nature and culture, wrote, "I have yet to hear of a traditional diet – from any culture, anywhere in the world – that is not substantially healthier than the 'standard American diet.' The more we honor cultural differences in eating, the healthier we will be."

In reaction to the increasing rates of obesity, heart disease, diabetes and other diseases, Oldways, a nonprofit food and nutrition education organization was founded in 1990 to help people make healthy connections to their food and to their heritage. An international organization, Oldways has brought its programs to communities all over the world from Australia to the United States with the help of scientists, health care professionals, chefs, historians and food experts.

Their programs include the Mediterranean Foods Alliance, Whole Grain Council and the Cheese of Choice Coalition. One of their newest initiatives, A Taste of African Heritage cooking classes can be found right here in Philadelphia.

"This is first culture-based cooking class we have offered," said Sarah McMackin, African Heritage and Health program manager at Oldways.

This 6 week cooking class, which was created in November, 2011, combines nutrition, cultural history, cooking and food tasting focusing on the African diaspora, from Africa to the Caribbean to America.

"In these classes plant-based foods are the focus. In all heritages, meat was more of the flavor of a dish, not the star of the plate, McMackin said.

Sessions include lessons on herbs and spices, leafy greens and whole grains as well as other food groups on the African Heritage Diet Pyramid.

"Millit, a staple grain in Africa is now an upcoming grain in the culinary world as well," she added.

Popular dishes participants will learn how to make include mango and papya fruit salad and a ginger-flavored cabbage dish. Because many traditional dishes took longer to prepare, and in our modern day speed is of the essence, Oldways tries to show quicker versions that still hold nutritional value.

"When boiling vegetables like collard greens, our ancestors would save the green water to use later to flavor food," said McMackin. "It used to take hours though so we show how to cook it down in 15 minutes."

McMackin believes this it is important not only to learn about your own culture, but to embrace new ones as well. "When we eat traditional foods from other cultures – not only are we exposed to culinary traditions-- but we also discover new fresh foods to add to our diet. Healthy eating isn't so much about what not to eat," she added.

Offered in 100 communities all over the country, here in Philadelphia, A Taste of African Heritage was offered at the Cedar Park Presbyterian Church and currently at the Free Library of Philadelphia's Central Library on Vine Street. Only one class is left in this Thursday series on October 2 at 6 p.m. but new participants are always welcome and Oldways hopes to have another 6-week session there soon.

So far responses to the program have been favorable. In surveys, Oldways have discovered that 2 out of 3 graduates have lost weight and over 35% of them have decreased their blood pressure.

For more information on attending a class or becoming a teacher or a sponsor, contact Sarah McMackin at sarahm@oldwayspt.org. Oldways is also planning to start at A Taste of Latin Heritage program soon as well.