Food was the 'drug of choice' in all of the ancient medical systems in Europe, India and China. Whilst the medical theories in each differed, they shared a common philosophy: illness is the result of imbalances within the body and between the body and the environment.
Man lives within nature and staying in harmony with nature's rhythms is essential for good health. The word disease is literally "dis-ease" or physical disharmony. Diet plays a significant role in correcting imbalances and is an important factor in healing the body.
Man lives within nature and staying in harmony with nature's rhythms is essential for good health. The word disease is literally "dis-ease" or physical disharmony. Diet plays a significant role in correcting imbalances and is an important factor in healing the body.
For generations, Iranians have been eating fruits, vegetables, and herbs for health benefits that have recently been discovered in other parts of the world. For example, onions and garlic, pomegranate, and sabzijat (various green herbs) are regular ingredients in many Persian dishes.
The climate of the Middle East is conducive to the growing of fruits, and the orchards and vineyards of Iran produce fruits of legendary flavour and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to main dishes. When fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots and peaches are used instead. The list of fruits includes fresh dates and fresh figs, many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates and many varieties of grapes and melons.
While the eggplant (aubergine) is "the potato of Iran", Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper, and a little garlic. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and scallions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit.
The climate of the Middle East is conducive to the growing of fruits, and the orchards and vineyards of Iran produce fruits of legendary flavour and size. These are not only enjoyed fresh and ripe as desserts but are also imaginatively combined with meats and form unusual accompaniments to main dishes. When fresh fruits are not available, a large variety of excellent dried fruits such as dates, figs, apricots and peaches are used instead. The list of fruits includes fresh dates and fresh figs, many citrus fruits, apricots, peaches, sweet and sour cherries, apples, plums, pears, pomegranates and many varieties of grapes and melons.
While the eggplant (aubergine) is "the potato of Iran", Iranians are fond of fresh green salads dressed with olive oil, lemon juice, salt and pepper, and a little garlic. Vegetables such as pumpkin, spinach, green beans, broad beans, courgettes, varieties of squashes and carrots are commonly used in rice and meat dishes. Tomatoes, cucumbers and scallions often accompany a meal. A small sweet variety of cucumber is popularly served as a fruit.
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