Molly Belmont posted an article on the Times Union blog about what we could learn from our grandmothers with regard to eating and nutrition. I was asked (along with a few other nutritionists) to contribute.
Meat, if they had it, was used more as a “flavoring agent,” Windmueller says, for soups and other filling one-dish meals like rice, polenta, couscous, and pasta. “We rely too heavily on processed foods and animal protein. We’re the only mammals that continue to consume dairy after we are weaned, and that speaks volumes,” says Windmueller. “Nature intended us to use the animal protein as a condiment.”
You can read the whole article here.