Viking diet — food with a Nordic character

It has already become customary to consider Mediterranean cuisine almost the healthiest cuisine in the world. It's over, all this abundance of fish, olive oil, vegetables and fruits, poor in fats and rich in antioxidants and fiber, can prolong the life of any person.

But we live much further north, and we should eat differently. Well, there, in the land of Vikings and Nordic cuisine, we will find another source of real masculine strength. And Trine Hahnemann, author of the book The Nordic Diet, will help us understand the basic elements of the Northern diet.

Do you want to be strong and healthy, like Scandinavian warriors? Pay attention to the products described in this issue.

Herring, salmon or mackerel are most often used. Low-calorie, rich in protein and other nutrients, fish "delivers" a lot of omega-3 fats to the table, which are an excellent anti-inflammatory substance. It is estimated that a person receives omega-6 with food 15 times more than omega-3, while ideally these fats should enter the body equally.

Grains that grow normally in the northern climate primarily include rye, oats and barley. The inclusion of fiber-rich grains in the diet improves digestion and replenishes the body with proteins. Rye bread is a traditional type of bread for Scandinavian cuisine. Studies have shown that rye is useful in the fight against certain types of cancer, including prostate cancer.

Blueberries, blackberries, red and black currants, rosehip fruits, and especially cranberries and cloudberries are better than ordinary fruits. They contain natural sugar and thus satisfy a person's need for sweets. Blueberries, raspberries and blackberries are rich in antioxidants, including vitamin C. It is useful to eat them in the morning, adding to yogurt and oatmeal.

Carrots, beets, parsnips, parsley root, Jerusalem artichoke and almost everything that grows in the ground are included in the traditional Scandinavian Hahnemann diet. Low-calorie, but rich in protein, they are especially good in the autumn-winter period.

All types of cabbage — white, red, Savoy, Brussels, kale — have taken root well in a cool climate. They are rich in iron, vitamins and other useful substances. Scientists from The University of Oslo has found that cabbage is a source of powerful antioxidants, including omega-3 fatty acids and vitamin K. Great as a side dish for stewed meat, pizza or just as a salad.