What was the Vikings diet that reduced heart attacks and stroke?

Al-Marsad newspaper: The Vikings diet gained wide fame, and became popular, after it was revealed that it was able to reduce the death rate due to heart attacks and strokes.

Some results also showed a decrease in the incidence of heart attacks and dementia among the followers of the “Vikings” diet, which was one of the most common diets in the twenty-first century.

In 1960, Northern Karelia in Finland had the highest number of people with cardiovascular disease, and 12 years later specialists from the Finnish Nutrition Institute developed a program to improve the nation’s health they called “North Karelia”.

In 2012 it became clear that the death rate from heart attacks and strokes in Finland had fallen to one-eighth, and it was this program that later became known as the Vikings Diet. The Vikings had a diet based on reducing animal fats and increasing vegetable fats. Finland’s fields were planted with rapeseed, and rapeseed oil was the main source of vegetable fat.

They also had a varied and rich diet of wild and local meat, fruits, crops, poultry, fish and other foods that they could grow, harvest, or hunt.

Viking crops

Barley was the most important crop grown, and wheat, rye and buckwheat were also among the plants grown there.

The Vikings used the grain (or flour made from it) in most dishes: in porridge, in stews, and in bread.

Meat from shore whales formed an important part of the Vikings diet. It also turns out that the Vikings did not fry the meat, but boiled it. They ate the meat of pigs, goats, sheep, horses and other livestock, and most often, cows were raised for meat and milk, and they also ate fermented meat.


The Vikings grew vegetables such as green peas, beans, garlic, parsnips, and carrots, and the eggs, milk, meat and fat used in daily cooking were obtained from birds and livestock.


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