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Post by ELIAKIM on Jul 30, 2023 10:16:45 GMT
Humanity haven't always eaten what we eat today. For instance Europeans didn't eat potatoes until the 16th century.
The potato was the first domesticated vegetable in the region of modern-day southern Peru and extreme northwestern Bolivia[1] between 8000 and 5000 BCE.[2] Cultivation of potatoes in South America may go back 10,000 years,[3] but tubers do not preserve well in the archaeological record, making identification difficult. The earliest archaeologically verified potato tuber remains have been found at the coastal site of Ancón (central Peru), dating to 2500 BC.[4] Aside from actual remains, the potato is also found in the Peruvian archaeological record as a design influence of ceramic pottery, often in the shape of vessels. The potato has since spread around the world and has become a staple crop in most countries.
It arrived in Europe sometime before the end of the 16th century by two different ports of entry: the first in Spain around 1570, and the second via the British Isles between 1588 and 1593. The first written mention of the potato is a receipt for delivery dated 28 November 1567 between Las Palmas de Gran Canaria and Antwerp. In France, at the end of the 16th century, the potato had been introduced to the Franche-Comté, the Vosges of Lorraine and Alsace. By the end of the 18th century, it was written in the 1785 edition of Bon Jardinier: "There is no vegetable about which so much has been written and so much enthusiasm has been shown ... The poor should be quite content with this foodstuff."[5] It had widely replaced the turnip and rutabaga by the 19th century. Throughout Europe, the most important new food in the 19th century was the potato, which had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger) and its cheapness. The crop slowly spread across Europe, becoming a major staple by mid-century, especially in Ireland.
en.wikipedia.org/wiki/History_of_the_potato
In Greece, they cook wedge shaped sliced potatoes in the oven, in lemon juice, olive oil and water that just covers the potatoes, lemon juice (citric acid) is a good counteract to oxalates. Interesting the word OXUS appears 6 times in the book of Revelation, and it means "sharp". Oxalate acid crystals are sharp nano particles that can harm the body, especially if there is an overload of oxalates in the body. When I used to go to Greece, they never served up spinach in salads like westerners eat spinach. |
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Post by ELIAKIM on Jul 30, 2023 10:24:56 GMT
Now let's take a look at Spinach. Americans didn't eat spinach until the 19th century. Spinach originally came from Persia (now Iran) where it was known as aspanakh. The green, leafy vegetable made its way to China in the 7th century, when the king of Nepal sent it as a gift. Spinach was eventually brought to Europe in the 11th century, when it was introduced to Spain by the Moors (Muslims). In fact, spinach was known as “the Spanish vegetable” in England. In the 16th century, spinach became the favorite vegetable of Catherine de Medici of the famous Medici family of the Italian Renaissance. When she left her home in Florence, Italy, to marry King Henry II of France, she brought along her own cooks who could prepare spinach in the many different ways that she liked. Since this time, dishes prepared on a bed of spinach are referred to as à la Florentine. Spinach began being cultivated in North America by the early 19th century. In recent times, it has been popularized by the cartoon character, Popeye, who attributes his amazing strength to a daily diet of the green, leafy vegetable. In fact, when Popeye made his debut on January 17, 1929, spinach became the third most popular district.schoolnutritionandfitness.com/elizabethps/files/History_of_Spinach.pdfSpinach is incredibly high in oxalates far more than potatoes. |
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Post by ELIAKIM on Jul 30, 2023 10:37:06 GMT
History of Peanuts
The Arachis genus is native to South America, east of the Andes, around Peru, Bolivia, Argentina, and Brazil.[8] Cultivated peanuts (A. hypogaea) arose from a hybrid between two wild species of peanut, thought to be A. duranensis and A. ipaensis.[8][9][10] The initial hybrid would have been sterile, but spontaneous chromosome doubling restored its fertility, forming what is termed an amphidiploid or allotetraploid.[8] Genetic analysis suggests the hybridization may have occurred only once and gave rise to A. monticola, a wild form of peanut that occurs in a few limited locations in northwestern Argentina, or in southeastern Bolivia, where the peanut landraces with the most wild-like features are grown today,[11] and by artificial selection to A. hypogaea.[8][9]
The process of domestication through artificial selection made A. hypogaea dramatically different from its wild relatives. The domesticated plants are bushier, more compact, and have a different pod structure and larger seeds. From this primary center of origin, cultivation spread and formed secondary and tertiary centers of diversity in Peru, Ecuador, Brazil, Paraguay, and Uruguay. Over time, thousands of peanut landraces evolved; these are classified into six botanical varieties and two subspecies (as listed in the peanut scientific classification table). Subspecies A. h. fastigiata types are more upright in their growth habit and have shorter crop cycles. Subspecies A. h. hypogaea types spread more on the ground and have longer crop cycles.[11]
The oldest known archeological remains of pods have been dated at about 7,600 years old, possibly a wild species that was in cultivation, or A. hypogaea in the early phase of domestication.[12] They were found in Peru, where dry climatic conditions are favorable for the preservation of organic material. Almost certainly, peanut cultivation antedated this at the center of origin where the climate is moister. Many pre-Columbian cultures, such as the Moche, depicted peanuts in their art.[13] Cultivation was well-established in Mesoamerica before the Spanish arrived. There, the conquistadors found the tlālcacahuatl (the plant's Nahuatl name, hence the name in Spanish cacahuete) offered for sale in the marketplace of Tenochtitlan. European traders later spread the peanut worldwide, and cultivation is now widespread in tropical and subtropical regions. In West Africa, it substantially replaced a crop plant from the same family, the Bambara groundnut, whose seed pods also develop underground.[citation needed] In Asia, it became an agricultural mainstay, and this region is now the largest producer in the world.[14]
In the English-speaking world, peanut growing is most important in the United States. It was mainly a garden crop for much of the colonial period before shifting to mostly animal feedstock until human consumption grew in the 1930s.[15] The United States Department of Agriculture initiated a program to encourage agricultural production and human consumption of peanuts in the late 19th and early 20th centuries.[15]
Peanut butter was developed in the 1880s and 1890s in the United States and Canada.[16]
en.wikipedia.org/wiki/Peanut
So they were giving oxalates to animals, and oxalates can harm some animals too. Horses, Cows and Sheep are not monkeys. |
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Post by ELIAKIM on Jul 30, 2023 12:00:29 GMT
Greek cooking potatoes with Lemons, olive oil and water, then leads us to Lemons. In Greece, there are many citrus trees. The fruit grows everywhere. A lot of trees in Spain too. I used to love to walk through those citrus groves in Spain. From a baby I would suck a lemon and my parents thought I was very strange to have such taste buds. However, we now know the power of lemon helping the body to defuse oxalates. I would raid the fridge of the small cheeses and tomatoes when I was just 18months old prior to my parents surfacing. Dairy is good for defusing oxalates in the tomatoes. Probably one of the reasons that the Greeks put feta cheese on their salads that have tomato slices. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron.[3][4]Lemons are supposed to have entered Europe near southern Italy no later than the second century AD, during the time of Ancient Rome.[2] They were later introduced to Persia and then to Iraq and Egypt around 700 AD.[2] The lemon was first recorded in literature in a 10th-century Arabic treatise on farming and was also used as an ornamental plant in early Islamic gardens.[2] It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150.[2] An article on Lemon and lime tree cultivation in Andalusia, Spain, is brought down in Ibn al-'Awwam's 12th-century agricultural work, Book on Agriculture.[5]The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493, when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine.[2] In the 19th century, lemons were increasingly planted in Florida and California.[2]In 1747, James Lind's experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known as an important dietary ingredient.[2][6]The origin of the word lemon may be Middle Eastern.[2] The word draws from the Old French limon, then Italian limone, from the Arabic laymūn or līmūn, and from the Persian līmūn, a generic term for citrus fruit, which is a cognate of Sanskrit (nimbū, 'lime').[7]en.wikipedia.org/wiki/Lemon |
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Post by ELIAKIM on Jul 30, 2023 13:52:08 GMT
History of Chia Seeds
S. hispanica is described and pictured in the Codex Mendoza' and the Florentine Codex, Aztec codices created between 1540 and 1585. Tribute records from the Mendoza Codex, Matrícula de Tributos, and the Matricula de Huexotzinco (1560), along with colonial cultivation reports and linguistic studies, detail the geographic location of the tributes and provide some geographic specificity to the main S. hispanica-growing regions. Most of the provinces grew the plant, except for areas of lowland coastal tropics and desert say, and it was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states. The traditional area of cultivation was in a distinct area that covered parts of north-central Mexico, south to Guatemala. A second and separate area of cultivation, apparently pre-Columbian, was in southern Honduras and Nicaragua.[9]
Chia seeds served as a staple food for the Nahuatl (Aztec) cultures. It may have been as important as maize as a food crop. Jesuit chroniclers placed chia as the third-most important crop in the Aztec culture, behind only corn and beans, and ahead of amaranth. Offerings to the Aztec priesthood were often paid in chia seed.[8]
Ground or whole chia seeds are used in Argentina, Bolivia, Guatemala, Mexico, and Paraguay for nutritious drinks and food.[10][11] Today, chia is cultivated on a small scale in its ancestral homeland of central Mexico and Guatemala, and commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico.
en.wikipedia.org/wiki/Chia_seed
Chia seeds are very high in oxalates.
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