Reviving the Wisdom of the Ancients: Nutrition for the Body and Soul
Article By Laszlo Balizs
In today’s high-speed, ultra-modern world, when food delivery apps are our stove and nutritional advice comes from TikTok and the food celebrities of Instagram, it’s tempting to ignore the fact that eating is more than just filling our tummies. If we rewind the clock to the time of the ancient Greeks, we’d find that food was not merely fuel; it was a path to physical and spiritual wellness. In this article we are going to revisit this view on nurturing oneself, a quest for balanced living.
Ancient diets in general were rich in nutrient-dense foods such as grains, legumes, vegetables, fruits and various forms of animal protein. Fermented foods like sauerkraut, kimchi and yogurt were staples, providing beneficial probiotics that supported gut health long before the term was minted. Bone broth, organ meats and herbs such as turmeric and garlic were prized for their therapeutic benefits, which helped to achieve good overall immunity and health.
Interestingly, modern science is now validating many of these ancient practices, showing how traditional diets can influence gut health, mental clarity and longevity. With the rediscovery of the wisdom of ancient nutrition, we recognize that such practices provide a natural, whole–body approach to health, where natural, real foods rather than processed artificial foods are preferred. Through the application of these tenets to contemporary lifestyles, we can nourish ourselves with a healthy and flavourful diet in tune with both tradition and modernity.
In The Inside Story of Our Body’s Most Underappreciated Organ, Giulia Enders masterfully outlines the role the gut plays, not only in the digestion, but also in ensuring that our entire body runs as a slick machine. As Enders points out, the gut and brain are the first two systems to form in an embryo, and they are connected from the very start. This complex relationship between gut and brain is referred to as the gut-brain axis, and the gut is often referred to as our “second brain”. It is responsible for so much more than we give it credit for: influencing our mood, emotions and overall health. And, considering that trillions of microorganisms in the gut help with digestion, immune regulation and even mental clarity, it is obvious that much care should be given to the gut. In recognition of this, ancient diets included fermented foods and modern science is now catching up with this wisdom. So, next time you sit down to eat, just remember it’s not just about enjoying the food; it’s about keeping your gut, and therefore your whole body, happy!
Imagine a dinner setting in ancient Greece, where eating habits were significantly shaped by the ideas of moderation, balance and the natural rhythms of life. The typical Greek diet revolved around the “Mediterranean triad” of bread (made from barley or wheat), wine and olive oil, along with fruits, vegetables, fish and limited amounts of meat. Meals were straightforward yet nutritious, focusing on fresh, seasonal ingredients. Wealthier Greeks enjoyed more luxurious foods like honey, cheeses and fine wines, but even among them, excess was generally frowned upon. Hippocrates, often referred to as the “Father of Medicine”, highlighted the crucial role of diet in maintaining health. He believed that food could serve as medicine, famously stating, “Let food be thy medicine and medicine be thy food.” He promoted moderation in eating, cautioning against overindulgence, and suggested that diets should be customized to fit individual health needs, seasonal changes and personal constitution (which he called “humours”). Hippocrates recommended selecting foods not only for their flavour but also for their impact on the body’s balance of hot, cold, humid and dry elements. For example, he noted that warming foods like garlic and onions could help with certain imbalances, while cooling foods such as cucumbers could alleviate excess heat. He also stressed the significance of fasting or reducing food intake during illness to support the body’s natural healing processes. His dietary guidelines aimed to create harmony between the body’s internal state and external conditions, establishing foundational principles of holistic health that continue to be relevant in modern wellness practices.
Traditional Chinese Medicine considers food to be a crucial way to nourish Qi, the life force or energy that circulates throughout the body. Qi is viewed as the essential energy that supports all life processes, influencing physical, mental and emotional health. It travels through pathways known as meridians and ensuring its smooth and balanced flow is vital for well-being. Foods are classified according to their energy characteristics – hot, warm, neutral, cool and cold – and their effects on the balance of Yin and Yang in the body. These characteristics can either replenish deficiencies or reduce excesses. For example, warming foods like ginger can energize the body and enhance circulation, while cooling foods such as watermelon help to lower internal heat and inflammation, making them ideal during hot weather or fevers. Additionally, foods are categorized by their flavours (sweet, sour, bitter, salty and pungent), and each are believed to support specific organs and bodily functions. Sweet flavours are thought to nourish the spleen and stomach, sour flavours benefit the liver and gallbladder; bitter flavours support the heart and small intestine, salty flavours are associated with the kidneys and bladder, while pungent flavours relate to the lungs and large intestine. The primary aim of Traditional Chinese dietary therapy is to achieve a harmonious balance within the body, facilitating the smooth flow of Qi and preventing illness. This philosophy resonates with broader holistic health practices, emphasizing the importance of maintaining internal balance to foster overall well-being and prevent diseases.
Ayurveda, the ancient Indian system of medicine, emphasizes the importance of food in maintaining health and balance. At the heart of Ayurvedic philosophy are the three doshas – Vata, Pitta and Kapha – representing the different energy patterns found in every individual. Vata is responsible for movement and is characterized by qualities such as lightness, dryness and variability. Pitta governs metabolism, heat and transformation, while Kapha is associated with structure, stability and cohesion. Each person has a unique blend of these doshas, and any imbalances can impact both physical and mental health. Each dosha is linked to specific physical and mental characteristics, and an imbalance can lead to health issues. Foods are classified based on their effects on the doshas, and diets are tailored to restore balance. For example, cooling and hydrating foods like cucumbers and melons may be suggested to soothe Pitta, which is linked to heat and intensity. In contrast, grounding and warming foods such as sweet potatoes and nuts can help stabilize Vata, associated with movement and variability. To balance Kapha, which is related to heaviness and stability, lighter and more stimulating foods like spicy peppers and bitter greens are often recommended to boost energy and reduce sluggishness. By aligning one’s diet with each person’s dominant dosha and the changing seasons, Ayurveda aims to create harmony within the body’s physical, mental and spiritual aspects, fostering a long and healthy life.
Aristotle, the great pragmatist, believed in the concept of the “Golden Mean”, a balanced approach to life that avoids extremes. In terms of diet, Aristotle would always advocate for moderation – neither gluttony nor asceticism but a middle path that provides the body with the necessary nutrients while also allowing for the pleasure of eating. He understood the central role of physical health as a support for intellectual and moral virtues. For Aristotle, of course, there is a theoretically important connection between the well-nourished body and eudaimonia, the human flourishing that goes well beyond this. So, you can have your cake and eat it too – just maybe not the whole cake…
Modern scientific research, like that presented by Giulia Enders in her book Gut, resonates with many ancient principles, particularly the importance of balance, the role of digestion in overall health, and how specific foods affect bodily functions. Her work aligns with concepts found in Traditional Chinese Medicine (TCM), Ayurveda and Hippocratic teachings, all of which acknowledge the crucial link between diet, digestion and holistic health. Like TCM’s focus on Qi and Ayurveda’s attention to doshas, modern science highlights the microbiome’s role in maintaining the body’s internal environment. Just as Qi symbolizes the flow of energy through meridians, and doshas represent the interaction of elemental energies within the body, the microbiome serves as a dynamic ecosystem of microorganisms that impacts both physical and mental health. This common emphasis on balance and flow illustrates the universal principle of internal harmony as essential for well-being. Enders’s research reinforces that nurturing a healthy, balanced gut contributes to better overall health, reflecting principles shared by these ancient traditions. Her findings point to specific health benefits, such as improved immune function and enhanced mental well-being, both of which are associated with a healthy gut microbiome.
Today, as we face a huge storm of dietary advice – paleo, keto, vegan, low-carb, high-fat, name anything you can imagine – it might be helpful to step back and consider what the ancients might have to say. Their approach was holistic, considering not just the physical effects of food but also its impact on the mind and spirit. Maybe the most important thing to take away from them is that food does not need to be a quick fix (or even a cynical source of guilt). It should be a mindful, happy and peaceful way of life.
So, the next time you take a seat at the dining table, what do your choices say about you? Are you eating so that both body and spirit are nourished? If the answer is yes, then you’re not just feeding yourself; you’re engaging in an ancient practice of living wisely and well. And if the answer is no? Right, perhaps it’s time to bring a bit of philosophy to the table.
Image Credits: By cottonbro studio | Pexels | CC BY PD
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By cottonbro studio | Pexels | CC BY PD
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Article References
Yarema, Thomas, Eat, Taste, Heal: An Ayurvedic Cookbook for Modern Living (2006) Svoboda, Robert E., Prakruti: Your Ayurvedic Constitution (2017) Pitchford, Paul, Healing with Whole Foods: Oriental Traditions and Modern Nutrition (1996) Ni, Maoshing, The Tao of Nutrition (1987) Wilkins, John M., Food in the Ancient World (2006) Enders, Giulia, Gut: The Inside Story of Our Body’s Most Under-Rated Organ (2016) Mayer, Emeran, The Mind-Gut Connection: How the Hidden Conversation Within Our Bodies Impacts Our Mood, Our Choices, and Our Overall Health (2018)
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