Isotope research shows that people in ancient Syria mainly ate grains, grapes, olives and only a small amount of dairy and meat. If that sounds familiar, it’s essentially what many scientists today recommend as the “Mediterranean diet.” And it is widely believed to be one of the healthiest eating patterns available to us.
Studying an ancient city
The findings come from the ancient site of Tell Tweeni, located in modern-day Syria. Tell Tweini is now identified as the ancient city of Gibala, which was an important port of the Ugaritic kingdom. Gibala was continuously inhabited for thousands of years and has yielded numerous valuable artifacts, including domestic structures, tombs and agricultural installations.
In the new study, archaeologists analyzed food remains in pots and other objects, trying to see what these people ate. They conducted isotope research on these remains, but also on animal and human remains. Isotopes are variations of a chemical element with the same number of protons but a different number of neutrons. By measuring these isotopes, researchers can infer the types of foods consumed and some of their environmental conditions.
The isotopic data indicate that the agricultural landscape at Tell Tweini was diverse and dynamic, reflecting adaptations to climatic variability and socio-economic changes. Seven plant species were analyzed, including emmer wheat, free threshing wheat, olives, grapes, bitter vetch, rye grass and barley. The results suggest that these crops were generally well watered, with particular attention paid to high-value crops such as grapes.
During the Early Bronze Age (around 2400 BC), emmer wheat and barley were the dominant grains, grown under sufficiently moist conditions. By the Middle Bronze Age (2000 BC), free-threshing wheat (today also called ‘soft wheat’) began to appear, indicating a shift in crop preferences, possibly due to changing environmental conditions or agricultural innovations.
In the Late Bronze Age these trends continued, with stable water management practices. Subsequently, in the Iron Age (1200 BC), the isotopic evidence points to increased manure inputs for wheat and olives. This indicates more intensive agricultural practices, but also an eating style similar to the Mediterranean diet.
Ancient Mediterranean, modern Mediterranean
Researchers also found that people kept animals such as cattle and sheep. However, the most striking findings came from the analysis of human bones themselves. These ancient people did not eat much meat, focusing instead on grains and cereals. Olives and grapes were prized, and meat was eaten only occasionally.
Dietary patterns are at the core of any civilization, and understanding these patterns gives us a more nuanced and refined picture of what life was like for these people.
“Thanks to the interdisciplinary and technical advances of archaeological science, we can not only speculate on the existence of a long cultural tradition of the Mediterranean diet through taxonomic and typological determinations, but also extend these findings through additional analyses, for example of stable isotopes in human beings. , animal and plant remains, thus contributing to a better understanding of the emergence of cultural traditions in their anchorage in ecological and social dynamics.”
This doesn’t mean, “let’s go back to the good old days” – not at all. But it suggests a continuity of healthy eating habits rich in grains, fruits, vegetables, olives and small amounts of meat, which are associated with numerous health benefits, such as a reduced risk of chronic diseases.
Contrary to popular belief, ancient civilizations did not consume much meat. In fact, this only became common in the 20th century with the advent of large-scale farms and mass production of meat. The ‘Mediterranean diet’, as the name implies, was common in Mediterranean countries and areas with a similar climate.
What is the Mediterranean Diet
The Mediterranean diet involves a dietary pattern inspired by the traditional dietary habits of people living in countries bordering the Mediterranean Sea, such as Greece, Italy and Spain. It emphasizes the consumption of plant-based foods, including a variety of fruits, vegetables, whole grains, legumes and nuts. Olive oil is the main source of fat and replaces butter and other fats.
The diet includes moderate amounts of fish and poultry, while red meat is consumed sparingly. Dairy products, mainly cheese and yoghurt, are eaten in moderation and meals are often accompanied by a glass of red wine. This diet is high in healthy fats and low in saturated fats, which promotes heart health and overall well-being.
Scientific research consistently shows that the Mediterranean diet is associated with numerous health benefits, especially for heart health. Studies have shown that following this diet can reduce the risk of cardiovascular disease, lower cholesterol levels and reduce the incidence of stroke and heart attack. Additionally, the diet has been linked to a lower risk of developing type 2 diabetes, certain cancers and neurodegenerative diseases such as Alzheimer’s disease.
The high intake of antioxidants, fiber and healthy fats, especially from olive oil and fish, contributes to these protective effects. Additionally, the Mediterranean diet has been linked to better mental health, including a reduced risk of depression and cognitive decline.
The research was published in PLoS ONE.
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