Cultural Differences in Energy Foods

In the spirit of the upcoming Olympic Summer Games Maria Noel Groves of the Chicago Sun-Times wrote an interesting article comparing the variations between cultures and their ideas of what energy foods are.

For instance, Ancient Europeans believed boiled meat, barley pouridge, and wine worked the best in increasing energy and protection from injury. While the first two were probably great we know today that the latter is probably not the best choice for an athlete or warrior — especially right before battle.

The Chinese and Japanese rely on soups and herbs as their main sources of energy. While they may be content with it, Groves says that it’s effects are still largely unknown:

Herbs believed to strengthen resistance to stress traditionally have been simmered into soups, teas and rice dishes. Chinese and American ginseng, as well as the caterpillar fungus cordyceps, have been popular among athletes and royalty for centuries. Reishi and shiitake mushrooms, lycium berries, jujube dates, astragalus and codonopsis roots also have consumed as energy foods.

Verdict: While broths and soups provide easily digested nutrients, modern research on many medicinal herbs is limited, as is understanding of how they might work.

Groves also states that while North Americans turn to energy drinks and bars as quick, convenient energy sources, they’re not necessarily the best becuase they contain high amounts of sugars and artifical ingredients. I think with any supplement it’s important not to rely only on that supplement, you have to combine it with real food and good nutrition. If you have an energy bar before going to the gym, that’s fine. But don’t rely on just a Red Bull for breakfast to keep your energy levels up throughout the day — you need substantial food.