Was Food Better or Worse 100 Years Ago?

When I grab a quick meal today, it’s hard to imagine life without fast food or pre-packaged snacks. But things were very different 100 years ago, with entirely different eating habits. Back then, there were no drive-thrus or frozen dinners—everything was homemade from fresh, locally sourced ingredients. Cooking required time and effort, but meals were wholesome and then nutrient-dense.

In this post, I’ll walk you through how food has evolved over the last century and explore whether things were better or worse back then. I’ll dive into:

• How food was prepared 100 years ago
• The rise of fast food and processed meals
• The impact of these changes on our health and the environment
• Whether modern food is truly better—or if we’ve lost something important along the way

Let’s explore the trade-offs and see what lessons from the past can guide us today.

A Glimpse into Food 100 Years Ago

1. What was food like back then?

One hundred years ago, families cooked almost everything from scratch, reflecting how food has changed over the past 100 years. Without modern conveniences like pre-packaged meals or fast food, daily meals require significant effort. Cooking involves basic, natural ingredients, often sourced locally or grown at home. Refrigeration was rare, so families relied on methods like canning, drying, or salting to preserve food, showing how food has changed over the past 100 years.

• Fresh and whole foods: Meals were made from scratch using fresh, homegrown vegetables, fresh fruits, farm-raised meat, and dairy. There were no additives ^[2] or preservatives.
• Labor-intensive cooking: Preparing food took hours—baking bread, peeling vegetables, and then preserving fruits were common tasks. Although time-consuming, meals were nutrient-dense and unprocessed.

2. Common food supply in the early 1900s:

• Freshly baked bread made from simple ingredients like flour and then yeast.
• Homegrown vegetables and fruits like carrots, potatoes, apples, and then berries.
• Canned or fresh meat sourced from farms or local butchers.
• Simple desserts like homemade pies and then cookies use basic ingredients.

3. Nutritional value of food 100 years ago:

• Natural and nutrient-rich: Without processing, foods retained more vitamins and minerals than food has changed over the past 100 years.
• Free from additives: Home-cooked meals were healthier with no artificial preservatives or chemicals.
• Time-consuming but wholesome: Although meals took longer to prepare, they were far more nutritious than today’s junk food and processed foods ^[1].

The Rise of Processed and Fast Food

1. What changed with fast food?

In the 1920s, fast food became popular, offering people quick and then affordable meals for the first time. After World War I, advancements in food processing led to the rise of convenience foods, making meal preparation faster and easier for families. These processed options began to fill grocery store shelves, changing how people approached cooking and then reflecting how food has changed over the past 100 years.

2. Examples of early processed foods:

• 1920s: Simple packaged foods like bread and cheese became widely available.
• 1930s: Ready-made meals and canned foods gained popularity.
• 1950s: Frozen food, dinners and then fast food meals exploded in popularity.

3. Why did people love these foods?

• They were quick and then easy to prepare, saving time in the kitchen.
• Families could enjoy more leisure time instead of spending hours cooking from scratch.

The Impact of Food Processing on Health

1. How has processed food affected our health?

Processed foods contain artificial ingredients, like preservatives and then flavor enhancers, with unknown long-term effects. They are often nutrient-poor and high in harmful components that contribute to chronic diseases.

Chris van Tulleken explains: “Ultra-processed food is strongly associated with diseases—cardiovascular disease, cancers, type two diabetes, obesity, and more.” He emphasizes that “by the time food is reduced to oils, carbohydrates, and protein isolates, it loses essential phytonutrients.”

These foods mimic real flavors but disrupt natural satiety signals, promoting overconsumption and serious health issues.

2. Health risks of processed foods:

• High-fructose corn syrup: Linked to obesity ^[3], diabetes, and then cardiovascular disease.
• Artificial ingredients Could contribute to long-term health problems, including the consumption of unhealthy fats.
• Refined carbohydrates Can cause blood sugar spikes, increasing the risk of insulin resistance.

3. Why processed foods are less nutritious meals:

• They lose vital nutrients during processing.
• They are low in fiber, which is essential for digestion and then heart health.

Environmental Changes: Farming and Fertilizers

1. How was farming different 100 years ago?

A century ago, farmers used natural techniques like crop rotation and manure to maintain soil health, highlighting how food has changed over the past 100 years. These methods didn’t involve chemical fertilizers, allowing farms to stay more eco-friendly.

2. The rise of fertilizers after World War II:

After World War II, synthetic fertilizers became widely used to increase crop yields. While this helped farmers grow more food, it had unintended environmental consequences.

3. Problems with fertilizers:

• Water pollution: Nitrogen and phosphorus from fertilizers can contaminate water supplies, harming fish and marine life.
• Soil damage: Overuse of fertilizers can degrade soil quality over time.
• Human health risks: Chemical farm runoff may impact human health through polluted water and then soil.

Was Food Healthier 100 Years Ago? A Balanced View

1. Why food was better 100 years ago:

• Whole foods were natural, without chemicals or artificial ingredients.
• Meals were higher in nutrients and fiber.
• Traditional farming was more eco-friendly.

2. Downsides of food 100 years ago:

• Cooking required a lot of time and effort.
• There was less variety, and then food spoiled more quickly without modern preservation methods.

3. Why food today is better in some ways:

• Food is more convenient and quicker to prepare.
• We have access to a wider range of foods.
• Modern food safety standards and preservation, like refrigeration, have improved.
• Olive oil is now widely available and is a healthier fat option that enhances the flavor of dishes and then allows for better absorption of fat-soluble nutrients.

Hope for the Future: A Healthier Tomorrow

1. Positive changes happening now:

• More people are choosing organic, natural, and then locally sourced foods.
• Restaurants and stores offer healthier options.
• Food labels give clearer information about ingredients and then nutrition.

2. How farming is improving:

• Farmers are using eco-friendly methods that reduce harmful fertilizer use.
• There’s a greater focus on soil health and minimizing environmental damage.

3. What you can do:

• Choose whole, nutritious foods when possible.
• Support a food industry that prioritizes sustainability and then health.
• Make small changes in your diet to improve both your health and the environment.

Conclusion: Was Food Better or Worse 100 Years Ago?

Food 100 years ago was more natural and environmentally friendly, relying on fresh, unprocessed ingredients with fewer chemicals. In contrast, today’s food is more convenient and then varied, offering a greater selection year-round, thanks to modern food preservation techniques and global supply chains.

The key to better eating lies in finding a balance—enjoying the nutrient-dense, whole foods from the past while benefiting from the convenience and safety advancements of today.

By making thoughtful food choices, such as locally sourced produce, organic options, and minimally processed items, we can contribute to a healthier future—for ourselves and the environment.

Unlock the ultimate collection of delicious, easy-to-make recipes with our exclusive Cookbook Bundle! Whether you’re a seasoned chef or just starting, this bundle has everything you need to create mouthwatering meals. Don’t miss out—grab your bundle now and transform your kitchen into a culinary haven!

FAQs

1. Was food better 100 years ago?

 In some ways, yes. Meals were made from fresh, whole ingredients without additives, but preparation was labor-intensive, and options were limited.

2. Are we eating better or worse than in the past?

 Modern diets offer more variety and convenience, but they also include processed foods linked to health issues. A balance between whole foods and convenience is key to healthier eating today.

3. Were people healthier 100 years ago?

People were more active and ate unprocessed foods, but they also faced malnutrition and lacked advanced healthcare. Today, longer lifespans result from better medical care and food safety despite new health risks.

4. Did people eat better in the past?

Past diets were simpler and nutrient-rich, centered on home-cooked meals. However, today’s access to diverse foods and better nutrition knowledge allows us to make healthier choices if we prioritize them.