WHAT fueled St.Patrick on his journey through Ireland?
Regina Sexton, Food and Culinary historian, UCC (Photograph by Tomas Tyner, UCC)Well, according to the UCC food historian Regina Sexton, St. Patrick enjoyed an extremely healthy diet that would impress contemporary foodies.
When he wasn’t promoting Christianity around the island of Ireland, St. Patrick would have tucked into a high-fibre diet full of fermented milks, Omega-3 fatty acids, low GI grains and lots of vitamins.
In an epoch where obesity was virtually unknown, it does appear though that St. Patrick wasn’t overly keen on meat as other foods like oats, seaweed, vegetables and nuts were a popular choice.
However, with Ireland being home to countless fresh lakes and rivers, Sexton claims that St. Patrick would have enjoyed the odd bit of salmon.
The Saint may have also started his morning in very familiar fashion to what we know today, as porridge and cereal were popular items on the breakfast menu during his lifetime.
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