Post on 16-Mar-2016
description
Designed By: Louise KellyPartly Written By: Louise Kelly
Printed By: Ripe Digital, Unit 1, Park Lane Ind Est, Corsham, Wiltshire SN13 9LG
Introduction
Why?Basic AllowanceFood ChartLord WooltonWoolton Pie RecipeDig For VictoryCarrot Cookies RecipeWhale Meat AgainAlternative MeatsSheep's Head Roll RecipeWasteEnd of Rations
TodayTristram Stuart InterviewObesityCarolyn Ekins Interview
ReferencesImage SourcesInformation Sources
pg. 1
pg. 3pg. 7pg. 11pg. 13pg. 16pg. 17pg. 29pg. 31pg. 33pg. 40pg. 41pg. 45
pg. 47pg. 51pg. 55pg. 57
pg. 63pg. 64
Contents
Here in the UK, we have a vast quantity of food readily available to us; from farmer’s markets to corner shops to supermarkets. It’s not likely that you can’t find something you like. In many ways we almost have too much food, if you look in the terms of waste we produce. However if you look back about seventy years you will be able to find a completely different story. This was a time when food supplies were limited and the nation had to take drastic action.
Through this book you will see how during the Second World War our nation survived when food wasn’t so plentiful and drastic action had to be taken. How was it overcome and what we can learn and use ourselves from this hardy time.
Introduction
2
WHY?
4
Every country imports goods, which they can’t make or grow themselves, but at the time the war broke out, Britain relied on other countries to a worrying degree. More than 50 million tons of food was being shipped every year – and that amounted to a staggering 60 per cent of everything we ate.
With the UK being an island it meant that we couldn’t easily be overrun by an invading force like so many European countries were from 1939 onwards, but it also left us dangerously isolated, unless we could control the seas around us. However those waters were patrolled by fast German e-boats carrying guns and torpedoes, while beneath the waves enemy U-boat submarines hunted our merchant vessels in deadly ‘wolf packs’ which would come to the surface at night to fire their torpedoes.
More than
50 MILLION tons of
FOODwas being s
hipped every year
6
More than
50 MILLION tons of
FOODwas being s
hipped every year
TEA
MARGARINE
SUGAR
BACON/HAM
BUTTER
FRESH EGG
PRESERVES
CHEESE
COOKING FAT
SWEETSEVERY MONTH EVERY 2 MONTHS
8
Rations were distributed by weight, monetary value or points. Meat was allocated by price, so cheaper cuts became popular. Points could be pooled or saved to buy pulses, cereals, tinned goods, dried fruit, biscuits and jam. The vitamin welfare scheme was introduced in December 1941. Small children and expectant mothers received cod liver oil and concentrated orange juice (from America). These played a major part in ensuring that children grew up strong and healthy. Small children, expectant and nursing mothers were also entitled to extra milk rations too, as were certain invalids. Often mothers would send their children to queue up for the weekly rations, giving them all the money they could afford, this meant that on more occasions they had no idea what meat they would have until their children had returned.
10
Group 1 Group 2ENERGY FOODS
BODY BUILDING FOODS
Build the body and prevent the tissues
wearing out
MILKCHEESE
EGGSMEATFISH
Many vegetable foods such as peas
and beans, bread and potatoes, help in
bodybuilding; but they are not as good as
these five.
Provide fuel for the body
POTATOESBREADFLOUR
OATMEALRICE
SUGARDRIED FRUIT
HONEYCHEESEBUTTER
MARGARINEDRIPPING
SUETLARD
BACONHAM
FOOD
CHART
12Eat something from each group everyday
Group 3 Group 4
PROTECTIVE FOODS
Give protection from illness
Protection foods are needed for proper nour-
ishment. They build the teeth and bones and
help the body resist infection.
MILKBUTTER
MARGARINECHEESE
EGGSHERRINGSSALMON
LIVER
POTATOESCARROTS
FRUITSALADS
TOMATOESGREEN VEGETABLESWHOLEMEAL BREAD
BROWN BREAD
14
The first food stuffs to be rationed were bacon, butter and sugar, and the list was steadily expanded over the following months and years. By the end of the war it included all meat, tea margarine, jam, cheese, eggs, rice, dried fruit, tinned tomatoes, peas, sweets, chocolate and biscuits. Sausages weren’t rationed but you didn’t always know what the butcher had put in them. (Yes, it could be whale meat!) Lord Woolton, the minister for food at the time, realised that the nation’s health could suffer drastically if people failed to feed themselves properly, so he began a vigorous campaign aimed at the nation’s cooks.
He gathered around him a team of nutritionists and home economists, whose meatless ‘ration-book recipes’, that sounded less than appealing, were broadcast on the BBC radio show called: The Kitchen Front. One of the most famous recipes was ‘Lord Woolton Pie’, created at the savoy hotel by Maitre De Cuisine, Francis Latry and named after the minister of food, Lord Woolton. Although it came in various forms Woolton pie was essentially boiled seasonal vegetables in a simple white herb sauce covered either in pastry or mashed potatoes with a little grated cheese… if you had any.
16
Woo
lton
Pie
prep
arat
ion
tim
e: 4
5 m
inut
es. c
ooki
ng
tim
e: 3
0 m
inut
es 6
– 8
hel
ping
s.
Mos
t peo
ple h
ave t
heir
own
inte
rpre
tatio
n of
this
recip
e. Ba
sical
ly, it
is m
ade w
ith m
ixed
veg
etab
les,
a sa
uce a
nd a
topp
ing,
whi
ch w
as tr
aditi
onal
ly
pota
to p
astr
y.
1lb
dice
d po
tato
es,
1lb
dice
d ca
ulifl
ower
,1l
b di
ced
swed
es,
1lb
dice
d ca
rrot
s,3
– 4
sprin
g on
ions
,1
teas
poon
ful o
f Ve
geta
ble
extr
act,
1oz o
f oat
mea
l or
rolle
d oa
ts,
4oz s
elf-
raisi
ng
flour
,A
pin
ch o
f sal
t,1
– 2o
z fat
,4o
z mas
hed
pota
to
Peel
the v
eget
able
s, di
ce in
to sm
all c
hunk
s and
add
to th
e pan
. Top
and
tail
the s
prin
g on
ions
, cho
p in
to sm
all p
iece
s and
add
to th
e pan
alo
ng w
ith
one
teas
poon
of v
eget
able
extr
act a
nd th
e oat
mea
l or
rolle
d oa
ts. C
over
the v
eget
able
s with
wat
er an
d pl
ace o
n th
e coo
ker t
o bo
il an
d so
ften.
Put t
he fl
our a
nd fa
t in
a m
ixin
g bo
wl,
rub
toge
ther
un
til it
look
s lik
e bre
ad cr
umbs
. Gra
te 2
oz o
f raw
po
tato
es a
dd th
ese t
o th
e mix
ing
bow
l with
a li
ttle
wat
er a
nd w
ork
into
a p
astr
y m
ix (y
ou w
ill n
eed
to w
ork
quic
kly
so th
e pot
ato
does
not
turn
the
past
ry g
rey)
.
Rem
ove t
he v
eget
able
s fro
m th
e coo
ker,
drai
n an
d pl
ace i
n a
pie d
ish. F
lour
the s
urfa
ce a
nd ro
ll ou
t th
e pas
try
to th
e siz
e nee
ded
to co
ver t
he p
ie d
ish.
Plac
e the
pas
try
over
the e
dges
seal
ing
the e
dges
to
the p
ie d
ish,
trim
the p
astr
y an
d m
ake a
few
cut
s in
the p
astr
y to
let o
ut th
e ste
am d
urin
g co
okin
g.
Brus
h th
e sur
face
s with
milk
. Pla
ce in
a m
oder
ate
oven
for h
alf a
n ho
ur.
Dig For Victory
18
In October 1939 the Government launched ‘The Dig for Victory’ campaign. People were urged to use gardens and every spare piece of land, such as parks, golf clubs and tennis courts, to grow vegetables. By November the Phrase Dig for Victory had entered into the public consciousness When the Minister for Agriculture encouraged the project by saying, “Let Dig for Victory be the motto of everybody with a Garden”. Effort was made to promote recycling and good land management. One method that is still used is to build walls in a square and fill this with soil. This allows for deep rooting food plants to be put in tight places not normally available for these types of plants.
An organic approach to gardening was introduced more to increase the yield and nutrition of crops than for environmental reasons, however many of these methods remain in use because they worked so well. The plots also made use of discarded household items. Things like Egg cartons and toilet roll tubes could be used for germinating seedlings and old window frames placed over young plants made good cold frames. Net curtains for netting provided protection for the young from birds and hot sun by deflecting the sun’s rays away from the young plants.
Vegetables such as potatoes and carrots were plentiful, and so they were each given a cartoon character to promote them. Potato Pete, a cheery chappy in knee-length boots with a tiny hat perched on his head, had his own recipe book which included such delightful offerings as potato bread, potatoes on toast, champ (mashed potatoes with cabbage), potato drop scones and potato sandwich spread.
Isn’t an hour in the garden better than an
hour in the queue?lord woolton, minister of food 1941
20
Isn’t an hour in the garden better than an
hour in the queue?
Carrots help you
see in theblackout
22
Carrots help you
see in theblackout
24
Doctor Carrot was every bit as active as Pete, but he went one better by having some family members invented by the famous American animator Walt Disney. These were Pop carrot, Clara Carrot and Carroty George. The official line was that: “Carrots keep you healthy and help you see in the blackout.” True? Well, they contain Vitamin A, and that’s good for your eyes and skin, but if you munch too many of them and you will end up looking the colour of a carrot yourself.
Some people later claimed the ‘seeing in the dark’ myth was a government ploy to hide the secret of British radar from the Germans. Our flying ace ‘Cat’s Eyes Cunningham’ targeted enemy aircraft with the aid of radar beams, but it was useful his deadly aim down to a diet of carrots.
The Ministry of Food encouraged so much extra production that, by January 1942, they were looking for a market for 100,000 tons of carrots that were surplus to consumers’ requirements even at a time when green vegetables were not too plentiful and were expensive in the shops.
The surplus tonnage, was offered to farmers for stock feeding at less than half the price guaranteed to the growers. Interestingly this was also around the time when the Government suggested that the RAF’s exceptional night-flying was due to eating carotene (carrots). Resulting in the consumption of said carrots increasing sharply because people thought they might help them see in the blackout also, thus taking the pressure off other food supplies.
26
100,000 tons of
CARrOTS surplus
to requirements
28
Carrot C
ookiespreparation tim
e: 20 minutes. cooking
time: 15 m
inutes 12 helpings.
The M
inistry of Food propaganda machine
convinced children that carrots on sticks were just
as tasty as ice-creams, that eating lots of carrots
helped you ‘see in the dark’ during blackouts, and that D
r Carrot would m
ake everything better.
1 tablespoon m
argarine,2 tablespoons of
sugar,1 teaspoon of
vanilla essence,
6 tablespoons of self-raising flour,4 tablespoon of
grated raw carrot,
1 tablespoon of w
ater
Pre-heat the oven to 200C. Put in a bow
l the sugar, fat and vanilla essence, m
ix together until they m
ake a creamy consistency. Th
en add in the grated carrot, m
ix well. N
ext fold in the flour adding w
ater gradually as it gets dry.
Once it is all m
ixed together drop spoonfuls of the m
ixture evenly onto greased tray and press dow
n a little to flatten. Sprinkle tops of cookies w
ith extra sugar. Place in oven for 10- 15 m
inutes, take out once golden and leave to cool.
30
Grated carrots replaced fruit in a Christmas or birthday cake
Anne ButcherCivilian during WW2
Whale Meat Again
32
Trust the British to make a joke of it: one of the most popular hits of the war years was Vera Lynn’s ‘We’ll Meet Again’, and in no time at all the ration-weary public had changed the words to reflect their sorry plight. Yes, for them it was ‘whale meat again’, although you get the impression that nobody happily tucked into it more than once.
But as you favourite food disappeared from the shelves, you had to turn to the available substitutes or go hungry. Not surprisingly, mothers sometimes wouldn’t tell their children what they were eating until the meal was over.
snoek-
Pronounced ‘snook’ this was canned fish (Barracuda) imported from South Africa.
Everyone seems to have hated it.
34
WHALE MEAT-
“Best left swimming in the sea”, was the most common reaction. It is a tough meat and, has
a fishy flavour.
HORSE MEAT-
This had previously been fed only to dogs, so butchers had to put ‘fit for human
consumption’ notices on their counters.
36
SPAM-
Largely made of pork, this arrived from the USA in tins. Many people found it ‘lip-
smacking’ – and you can still buy it today.
OFFAL-
Animals’ innards such as liver, kidneys and tripe. They can be part of a very tasty hotpot, but
the very idea makes some people squirm.
38
SHEEP HEAD-
No, you didn’t eat the head itself, but a flavour some dinner could be made by putting one in
a pot with vegetables.
It would last for 2–3 days so it made most of the rationed meat
Jean MooreCivilian during WW2
40
Shee
p H
ead
Rol
lpr
epar
atio
n ti
me:
45
min
utes
. coo
king
ti
me:
2½
– 3
hou
rs6
– 8
help
ings
.
If yo
u ha
ve n
ever
cook
ed sh
eep’s
hea
d be
fore
you
w
ill b
e deli
ghte
d at
the a
mou
nt o
f mea
t you
can
obta
in fr
om it
and
the t
asty
flav
our o
f the
roll.
The
vege
tabl
es m
ake t
he m
eat g
o fu
rthe
r, as
well
as
addi
ng fl
avou
r.
1lb
dice
d po
tato
es,
1lb
dice
d ca
ulifl
ower
,1l
b di
ced
swed
es,
1lb
dice
d ca
rrot
s,3
– 4
sprin
g on
ions
,1
teas
poon
ful o
f Ve
geta
ble
extr
act,
1oz o
f oat
mea
l or
rolle
d oa
ts,
4oz s
elf-
raisi
ng
flour
,A
pin
ch o
f sal
t,1
– 2o
z fat
,4o
z mas
hed
pota
to
Soak
the
shee
p’s h
ead
in sa
lted
wat
er fo
r a sh
ort
time,
rem
ove
and
put i
nto
a sa
ucep
an w
ith co
ld
wat
er to
cove
r. Br
ing
to th
e bo
il. T
ie th
e he
ad
in a
clot
h, th
is m
akes
sure
the
delic
ate
brai
ns,
whi
ch a
re so
nou
rishi
ng, a
re k
ept w
ith th
e he
ad
in co
okin
g. R
etur
n th
e he
ad to
the
sauc
epan
with
fr
esh
wat
er to
cove
r, an
d th
e vi
nega
r, sp
ices
, her
bs
and
vege
tabl
es. S
easo
n lig
htly.
Cov
er th
e pa
n an
d sim
mer
stea
dily
for 1
½-2
hou
rs, o
r unt
il th
e he
ad
is su
ffici
ently
tend
er to
rem
ove
the
mea
t.
Stra
in th
e st
ock
and
put t
he h
ead
and
vege
tabl
es
on o
ne si
de. R
emov
e th
e m
eat f
rom
the
head
and
th
inly
slic
e th
e to
ngue
. Kee
p th
is se
para
te. M
ince
or
fine
ly ch
op th
e re
st o
f the
mea
t, bl
end
with
the
softe
ned
vege
tabl
es, t
he b
read
crum
bs a
nd th
e flo
ur. S
easo
n to
tast
e.Pre
ss th
e m
eat m
ixtu
re in
to
a lo
ng st
rip w
ith fl
oure
d ha
nds,
arra
nge
the
slice
d to
ngue
dow
n th
e ce
ntre
and
then
form
into
a ro
ll.
Eith
er w
rap
this
in m
arga
rine
pape
r and
clot
h or
pu
t int
o a
larg
e gr
ease
d ja
m ja
r. St
eam
for 1
hou
r.
Allo
w to
bec
ome
cold
, the
n un
wra
p or
turn
out
of
the
jar,
slice
and
serv
e w
ith sa
lad.
Waste during wartime was
not only illegal, it was immoral
as well.Marguerite Patten, food writer.
42
During the war nothing really came that easy for a lot of families, often having to stretch what rations they had in an attempt to feed everyone sufficiently. Many of these families copped with the food shortages by growing small plots of vegetables or by keeping chickens and rabbits for their eggs and meat, this was all part of the dig for victory campaign. The waste of food was forbidden, ‘food’ was described as; ‘anything used by man for food, other than water, and includes any substance which ordinarily enters into or is used in the composition, manufacture or preparation of human food, and includes tea, coffee, and cocoa’. The propaganda that surrounded the subject of food waste was just as persuasive as any other issue related to the war effort, often playing with the reader’s continence making them feel guilty for not taking more care.
As part of a nationwide initiative to help with the production of food, any food scraps form kitchens were collected and delivered to farmers to feed their pigs, this was known as pig’s swill. The scraps were collected in large, heavy metal dustbins they had heavy lids to keep out flies. The bins were spaced out along streets so that each one was shared by a number of households. Factories, hospitals and canteens also had bins. All sorts of food waste went into these bins, from vegetable peelings to scraps of meat, all carried out unwrapped in household buckets or bowls.
44
They had their own farmyard fragrance, hard to describe, but
I can still smell it!Christine Tolton
Remembering the food waste bins
War was over but
46
In 1945 the war had ended, however the hardship was not over yet. Bread and flour, had never been restricted during the war, but were put on the ration list in 1946. There couldn’t have been a more depressing confirmation of something, the British people had already come to realise – that the military victory, however sweet it tasted at the time, it had solved nothing economically. Nothing could be done about it, of course, and potato rationing (also unheard of during the war) was imposed the following year. Things had actually got worse.
It wasn’t until the 4th of July 1954, that rationing came to an end with meat being the last product to come off the restriction. By the end of rationing there was defiantly a relief that it was over, however the generations that lived through this period of our history did learn some valuable lessons.
rationing wasn't.
48
Today.
UK Households waste 25% of all the food
they buy
50
Now in 2013, how has attitude towards food changed? If we were to be plunged into another world war, how would the country have to change to adapt to the pressures of feeding the nation? Well according to a report produced by the ‘Food Standards Agency’ in 2010, the UK is importing around 50 per cent of food consumed. So in many ways we are back to the same situation as before the Second World War, and on top of the reduction in food production in this country, the problem of wasting food has become almost ignored by many people in society today.
Author and Sophie Prize winner 2011 Tristram Stuart’s social conscience was already at work aged 10, when he wrote to McDonald’s saying he was going to stop eating its burgers unless it changed its packaging to something more friendlily to the environment. A month later, a letter came back saying it had
indeed been changed: “It was obviously a total coincidence,” Stuart says with a wry smile, “but I thought, ‘Wow! I have done it!’ It probably gave me a delusionary conviction that individuals can change the world. I still suffer from that!”
Now 34, he is a renowned campaigner on the impact of food production. Three years ago, he published the acclaimed Waste: Uncovering the Global Food Scandal. Before his book, the Cambridge graduate might have been regarded as a maverick by the food industry. Now, his campaign “has a place at the table”. As for his OFM award, he says it provides yet another weapon in his war against waste. ‘’It makes a difference in terms of what I can achieve and that is brilliant.”
His arguments are simple: we buy too much and waste too much. Supermarkets overstock and we overbuy. Therefore, by forcing up prices of wheat on the world food market, we are literally taking food from the starving. Stuart has an array of alarming statistics:
52
UK consumers waste around 25% of their food shopping and if you put into the equation food waste from shops, restaurants, producers and so on, the UK wastes up to half of everything it has. All of this could lift 113 million starving people out of hunger.
But the answer, Stuart argues, is not to send leftovers to Africa or Asia, but rather to stop overproducing, thus avoiding such surplus in the first place as well as reducing the carbon footprint and halting the destruction of forests as a way of extending the agricultural frontier.
There’s also the success of ‘Feeding the 5,000’, where that number of people had a free lunch in Trafalgar Square on food that would otherwise have gone to waste. The event has been copied around the world and in 2011, he received a $100,000 international environmental award, the Sophie Prize.
As a schoolboy in Sevenoaks, Kent, he would hang around the canteen, collecting the wasted food for his pigs: “It’s where my whole obsession with waste started.” Although last year he left the Sussex countryside for Hackney, London, he insists his interests remain pretty much as they were when he was 10. He has an allotment near his home; and while there are no pigs, he has moved his bees to the city, which he says drove them crazy with delight. He still picks mushrooms and fruit and kills wild animals. Not many wild rabbits in Hackney, though, I tell him. He laughs: “Oh you’d be surprised what I can find.”
louise carpenter www.guardian.co.uk
54
Food is a necessity, there is no doubt about that but the way in which so many people in society treat this commodity is becoming increasingly worrying. With the increase in fast and convenient food available we are also seeing a decrease in the welfare of health, to be specific obesity is on the rise to a worrying rate. According to research from the University of Birmingham: “Obesity rates in the UK are the highest in Europe and have increased dramatically over the past few years to such an extent that in excess of 20% of the population are now obese and the costs to the UK economy exceed £3 billion per year.”
A reason for the increase in obesity is the intake high sugar and saturated fats in our diets, found in foods often considered to be a cheaper option. This however in many cases is not true, in fact by planning ahead and buying the raw ingredients for a meal then cooking from scratch, the cost can be greatly reduced. This not only saves money but can also, allow for a healthy diet, increased knowledge and skill of cooking. Carolyn Ekins is someone who is championing this argument, since she carried out her “1940’s Experiment” in an attempt to lose weight and overall become a more healthy and happy person.
Obesity
rates in the
UK are the highest
in Europe
56
Obesity
rates in the
UK are the highest
in Europe
Where did you come up with the idea of the 1940’s Experiment, and can you describe the concept?
I am very interested historically in food and
recipes. Also I really admire the women and families on the home front during WW2, and wanted to experience, in a small way, how they coped and adapted to food on ration. I was extremely curious in the reports that despite food rationing, people’s overall health improved. So several years ago, when I was 39, I gave it a great deal of thought and decided on my 40th birthday I’d attempt to live on an authentic WW2 diet… I lost 57 lbs.
I’d tried all sorts of diets before with limited success and the more I read and researched, the more I became convinced that the solution was simple; eat lots of fresh vegetables, fruit and whole foods, dump the processed and convenience foods, reduce consumption of meat and dairy, start moving around more and get back to cooking from scratch again. How it used to be…
How difficult has it been to follow your diet plan? Do you find that you miss the convenience of modern food? Do you feel that you are missing out or depriving yourself?
Initially, it was very difficult in two ways. Firstly, my body was so used to reaching for junk and convenience food, the first couple of weeks, as my body detoxed itself
58
from its chemical, sugar and sodium addiction, was quite difficult indeed. It felt like I was going cold turkey but then I thought, errr hello, this is NOT good! My body has become addicted to food that is essentially killing me! But I kept my head down and pushed through it and soon, the headaches stopped, the fog lifted and almost immediately I began to feel alive again… it’s hard to explain! Secondly, food preparation takes a long time. Suddenly not relying on convenience foods anymore is quite frankly a shock to the system. But you adapt really quite quickly and now I find that the extra hour it takes to prepare meals is so worth it.
No, I don’t feel I am depriving myself one little bit. Before I was depriving my body of nutrients and was making myself fat and ill. Now I look at this way of life as rewarding my body and myself. My body is happier and I’m much happier!
Rationing during war time forced people to be creative with the food that was available. Do you find that you have become a better and more innovative cook because of this diet?
I would say that I have become more aware of wasting less, making do and making something out of nothing! When someone looks in a cupboard and sees a few carrots, potatoes, an onion, a bit of flour they may think we have nothing to eat in the house whereas I’ll be thinking YUM! Tonight I’m going to create a wonderful Lord Woolton Pie!
Would you recommend the 1940’s diet to those of us struggling to survive on small incomes, and what are the financial benefits of eating this way?
Yes I would! I consistently hear people say that it is cheaper to eat junk food. I disagree… it’s more convenient to eat junk food. Buying healthy prepared food is expensive, however making meals from scratch using healthy in-season supplies isn’t. Being a single parent with a small income, I find eating this way saves me a LOT of money especially when you take into consideration the longer-term health benefits.
On a daily basis I spend no more than $5.00 on food for myself. I mostly drink free water but I do have milk which I use in recipes or to make the odd hot chocolate, and of course the obligatory cup of tea. You can achieve anything once you’ve drunk a nice hot cup of tea!
Do you combine your eating plan with exercise, and what physical activities are your favourites?
Yes I do! If there is anything I have finally grasped, it is that moving one’s body is a vitally important component to becoming healthier, stronger, happier and lighter! The simple act of walking is absolutely the best form of exercise, especially for bigger people who are still mobile. When I started the 1940s Experiment, I was 315 lbs, I was having a horrible crushing lower back pain when standing up and walking which made it impossible for me to walk any further than about 100 meters. So I started walking most days, slowly, and a little bit further each time.
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It was difficult, but each time it got easier, especially as the weight came off. When I lost 25 lbs I had a kind of epiphany which moved me to tears. I had gone for a walk on a glorious autumn day and for the very first time I was pain-free and I was truly able to absorb the beauty of my surroundings.
Some people might consider this a “fad diet” or an unhealthy choice. Is the diet nutritionally sound? What would you say to the sceptics?
This is absolutely NOT a fad diet. It is an experiment to see if following a diet without processed and convenience foods, making healthy food choices like eating all your vegetables and consuming less refined sugar, meat and dairy and being more active has an effect on one’s health – it does in a very positive way. What would I say to the skeptics? Try it…
Pamela S.www.myrebody.com
So now having looked at how the nation had to cope during the Second World War, and at two stories of what people are doing now, look at your lifestyle, do you buy convenience food? Is it really that convenient for your health? It’s not hard to make a meal from scratch at a reasonable price. Many people would say they don’t have time for the preparation, but in reality this is false, if you plan a head, you can have parts ready in advance. Also by planning what you are going to have to eat, you will reduce the amount of possible food waste, this will in turn save money. You have just got to remember some simple rules when it comes to food:
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Buy it with thought
Cook it with care
Serve just enough
Use what is left
Do not waste it
ReferencesInformation Sources1940sexperiment.wordpress.comwww.bbc.co.uk/historywww.birmingham.ac.ukwww. carrotmuseum.co.ukwww.culture24.org.ukwww.guardian.co.ukwww.homesweethomefront.co.ukwww.imp.org.uk www.keepcalmcarryon.me.ukwww.myglyw.org.ukwww.myrebody.comwww.spartacus.schoolnet.co.ukwww.stmgrts.org.ukwww.thebigworld.co.ukwww.the gingerpig.co.ukwww.tristramstuart.co.uk
BooksCooking for Victory, Celebratory Food on Rations – Marguerite Patten OBERations a Very Peculiar History – David Arscott
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Pictureswww.news.bbc.co.ukwww.imp.org.uk www.histomil.comwww.stmgrts.org.uk www.coolkit.e2bn.orgwww.bbc.co.uk/historywww.myglyw.org.uk www.flickr.com (Sendall)www.greenhousepr.co.uk1940sexperiment.wordpress.comwww.myrebody.com
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