The traditional food of African Americans is called soul food .Often referred to as simply “Southern food,” African Americans who left the South during the Great Migration in the early to mid-20th century brought soul food to the North and the rest of the United States.
Simple family dinners of rice and beans, fried chicken, and collard greens with ham hocks are served as a main course, while tables are piled high with candied yams, smothered pork chops, gumbo, black-eyed peas, macaroni and cheese, cornbread, sweet potato pie, and peach cobbler as dessert.
Black food culture is not complete without soul food, which frequently arouses strong sentiments of belonging to a home, family, and community.
The fundamentals of soul food are covered in this article along with information on its nutritional value and if it is nutritious.
Is soul food healthy?
The soul food-inspired Southern diet includes fried dishes, processed meats, eggs, organ meats, added fats, and sweetened beverages.
A higher risk of heart disease, diabetes, renal disease, cancer, stroke, and mental decline is associated with this eating pattern Source
African Americans have a double the risk of dying from heart disease than white Americans do between the ages of 18 and 49, according to the Centers for Disease Control (CDC). Additionally, compared to white Americans, black Americans aged 35 to 54 had a 50% higher risk of having high blood pressure
These unequal disease rates are largely a result of social and economic inequality, although dietary choices may also be a factor.
An instruction manual for preserving culinary culture and advancing health Soul food is an embodiment of many traditions, customs, and practises that have been passed down from one generation to the next.
Not giving up our rich heritage in favour of a healthier soul food platter.
In fact, little adjustments to cooking techniques and recipes may increase the nutritional content of food while preserving its flavour, richness, and cultural traditions.
Make more plant-based dietary choices.
Black-eyed peas, leafy greens, okra, watermelon, complete grains, and other fruits and vegetables were all part of the traditional African diet, which is entirely plant-based .
When meat was ingested in traditional societies, it was often done so in very modest amounts and as a seasoning .
A high plant food intake is linked to more reasonable body weights and a lower risk of disease
Additionally, a meta-analysis found that those who consumed cruciferous and leafy green vegetables, such as cabbage, kale, turnip greens, and collard greens, had a 15.8% lower risk of heart disease than those in the control group
- Advice on how to eat more plant-based meals
- Make sure non-starchy veggies, such as greens, eggplant, okra, carrots, tomatoes, cucumbers, and turnips, make about half of your dish.
- Replace meat as your primary source of protein with beans, nuts, or seeds. Lentils, beans, peanuts, and black-eyed peas are a few examples of these plant-based cuisine.
- Eat a variety of roots and tubers, such as pumpkin, taro, sweet potatoes, and plantains, to provide variety to your diet.
- A healthy alternative to high-fat, high-sugar snacks like chips and cookies is raw vegetables, nuts, and seeds.
- On each meal, try to include at least two colourful plant-based items, such as collard greens and roasted pumpkin or an apple and a few nuts.
