The Benefits of Bible Food

The menu varied significantly with location and availability, but the typical bible diet consisted mostly of fruits, vegetables, wild and cultivated grain and seeds, fish, raw and un-pasteurised dairy products, and meat from wild and domesticated animals.

The diet of the bible supplied what science, centuries later, classified as proteins, fats, carbohydrates, vitamins, minerals and micronutrients. Bible proteins came from a combination of plants and animals sources. Seeds, legumes, cereal grains and other sources like meat, fish and dairy products provided protein.

"Everything that lives and moves will be food for you. Just as I give you green plants," the Creator told Noah in Genesis 9:3. Later, meats were divided into the categories of clean or unclean.

"Do you have anything to eat?" Jesus asked. "They gave him a piece of broiled fish, and he took it and ate it in their presence," read a scripture from Luke 24.

Milk from certain animals was consumed. Today, "The biggest problem with dairy products is when we process it to [supposedly] make it better," stated Dr. Jordan Rubin in The Maker's Diet.

"In that day, a man will keep alive a young cow and two goats. And because of the abundance of milk they give, he will have curds to eat," the bible stated in Isaiah 7:21-22. Curd is the fermented milk that we now call yogurt.

"Honey and curds, sheep [lamb], and cheese from cow's milk for David and his people to eat," the scripture pointed out in the second book of Samuel 17:29.

"Properly prepared seeds, legumes, and cereal grains represent the best sources of protein in the vegetable kingdom, but they, along with all other plant foods, are low in tryptophan, cystine and threonine [amino acids]," Dr. Rubin wrote.

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