Back then, we didn’t have superfoods that we drop on our daily salad or smoothie bowl. During the 1960s, we had Swedish meatballs and maybe a tunnel of fudge cake for dessert. They weren’t actually healthy foods by today’s standards. Instead, they were comfort foods that our families feasted on at the dinner table. Yet modern nutritional research has revealed that many of these comfort foods were ahead of their time. Today, we’ll be revealing 13 of these loved classics that hide nutritional values.
13. French Onion Dip
That classic French Onion Dip you love at parties features a hidden brain-booster power you didn’t know. The quercetin in it is a potent antioxidant flavonoid found in onions, which reduces oxidative stress. It also lowers blood pressure and improves your cognitive function. Now, scientists are still exploring how it protects brain cells from inflammation to drive off age-related decline.
12. Instant Oatmeal
You may scratch your head over the fact that Quaker Instant Oatmeal has healthy benefits. However, it has a special fiber called beta-glucan. Just 200mg of oat beta-glucan can lower LDL, or the bad cholesterol, and reduce the risk of suffering from atherosclerosis. Oat protein has also been linked to improved cardiac function, which protects your heart. Well, better get those unflavored ones!
11. Gelatin Desserts
Remember those jiggly gelatin desserts or those Baked Alaska with fruit gelatin in them? It turns out gelatin is one of today’s biggest wellness trends, thanks to collagen. How? Collagen peptide supplementation can improve your bone mineral density and reduce the risk of fractures, especially in postmenopausal women. Who knew this fun dessert could be today’s good supply of collagen?
10. Crudités
This one’s not surprising, as crudités is a raw veggie platter with dips. The celery was more than just a crunchy piece, as its apigenin flavonoid is being studied for its anti-inflammatory and neuroprotective properties. Scientists are even investigating how this flavonoid can help calm the inflammation in the brain, which is a factor in age-related diseases. So when you serve crudités at a dinner party, make sure to add some celery.
9. Swedish Meatballs
Those Swedish meatballs from your cream of mushroom soup are a storm of nutrients. The beef features a high-quality protein needed to maintain muscle mass. But the key factor in this dish is actually its sauce of cream of mushroom soup. Mushrooms are actually one of the few natural food resources for ergothioneine. It’s an antioxidant that researchers call a longevity vitamin, as it helps protect cells from damage.
8. Creamy Macaroni Salad
That creamy macaroni salad is more than just a potluck; it is now being discovered for its secret benefit. How? When pasta is cooked and cooled, it forms resistant starch. Unlike regular starch, it isn’t broken down in the small intestine, but rather, it travels to the large intestine. It acts as a prebiotic that feeds your beneficial gut bacteria. Also, a healthy gut microbiome is linked to improved mood and a stronger immune system.
7. Surf ‘n’ Turf
That popular Surf ‘n’ Turf from the ’60s is actually a genius combination for brain health. The steak alone provides high-quality protein and iron, while the lobster or shrimp can give off Omega-3 fatty acids. Also, Omega-3s are vital for reducing inflammation throughout the body and brain. This function is linked to better cognitive function plus a lower risk for neurodegenerative diseases.
6. Shake ‘n Bake
Shake ‘n Bake promotes a healthier cooking method of baking. Instead of frying, you get to preserve more vitamin B in your chicken or pork. Vitamin B is actually crucial to convert your food into energy, which is needed to maintain cognitive function and the nervous system. Just a 2-ounce serving of baked pork, for instance, already provides over half of the daily recommended intake of thiamin for your energy metabolism.
5. Ants on a Log
Don’t worry, this isn’t actual ants that you find on logs. It’s just a healthy snack for kids back in the ’60s. Surprisingly, they’re found to be a brain booster thanks to peanut butter, which provides your daily boost of protein and healthy fats. The peanut protein actually supports heart health and muscle maintenance. The celery itself contains an anti-inflammatory compound called apigenin. Meanwhile, the raisins are a good source of boron, which is a mineral that improves attention and memory.
4. Beef Wellington
Beef Wellington, which was made famous by Julia Child, was a 1960s sophistication. Its core ingredient, beef tenderloin, is a prime source of heme iron, which is far more easily absorbed by the body than the iron from plant sources. Adequate iron is crucial for preventing fatigue and maintaining cognitive function. Furthermore, the mushrooms in it are filled with antioxidants and B vitamins.
3. Tunnel of Fudge Cake
The Tunnel of Fudge Cake was a chocolate-fueled brain booster. The dark, fudgy center was packed with cocoa, which we now know is rich in flavanols. In fact, daily consumption of cocoa flavanols can lead to improvements in memory function. Meanwhile, the walnuts included in the recipe are a top source of plant-based Omega-3s. That’s one fun food fact on a dessert deemed unhealthy!
2. Wedge Salad
The iceberg lettuce in a wedge salad is often dismissed as nutritionally empty. However, it is actually a great source of water as it provides a satisfying crunch. But the real star is the blue cheese. As a fermented food, blue cheese contains probiotics that are beneficial for gut health. It has also been established that a strong link exists between a healthy gut microbiome and a healthy brain, often referred to as the “gut-brain axis,” promoting a healthy mind.
1. The Bundt Pan
The most impactful “food” from the 1960s wasn’t a food at all, as it was the Bundt pan. It was popularized by the Tunnel of Fudge Cake, as it features a central tube that allows for more even heat distribution. This means cakes and breads bake faster, which has an unexpected nutritional benefit as it helps to better preserve the nutrients in the batter. Over-baking can remove sensitive vitamins and antioxidants.