D
ietary patterns are a frequent topic of praise
and criticism in our seminars, courses and hallway
conversations. While we shed beams of light on
diets of popular cultures, the unique lifestyles at the
corners of the world are less known. Due to political
reasons, the lives of shepherds, particularly in
Romania, have received recent media attention and
have become of interest. Albeit a dying profession,
shepherds are one of the most respected
individuals. While they can be employed
worldwide, you will find them in abundance in
countries where green land is aplenty such as
Europe’s United Kingdom.
“On average, a shepherd will take
care of 1000 sheep (or 1 band) with
the help of two to three guard dogs
(limiting guard dogs was the reason
of political upset in Romania).”
For dinner, a shepherd has two options: (1)
head into the closest town to be served
dinner at a local bar or home (shepherds are
traditionally welcomed into homes for meals
from local residents) or (2) lamb meat from the
herd, along with onions, cheese and bread.
During the peak summer months, shepherds
tend to graze themselves for fruits and
vegetables, grabbing produce as they pass
along farmlands; an acceptable practice.
Interestingly, whether their humble diet, low
in vegetables and fruit, high in sodium,
saturated fat and simple carbohydrates, affects
their longevity or risk of developing
cardiovascular disease has yet to be
investigated. Consider this unique population
when in search for your next research
adventure.
Sheep are bred for cheese, meat and wool (although
today much of the wool is thrown out due to a
limited market), all of which provides year-round
work and is the responsibility of the shepherd to
produce the final product. During the winter, sheep
are maintained enclosed in barns and fed hay. In the
spring, summer and fall, however, they are taken to
graze the land for all hours of daylight. Depending
on grass availability near the home, a shepherd will
either leave home at sunrise and return at sunset or
leave for months at a time.
It is when they leave for months at a time that their
diet becomes particularly interesting. On average,
shepherds tend to replace the first meal of the day
with 50 mL of fruit brandy (>80% alcohol) and half a
slice of white bread. Packed with them for their
journey are large quantities of onions, pork fat and
feta cheese (sheep milk derived of course), which are
enjoyed at lunch time along with several slices of
white bread.
SPRING 2016 | From Prescription to Nutrition | 5