When the Vikings take the plate, the result is far from the clichés. The Nordic diet, inspired by the food traditions of Scandinavian countries, is experiencing growing interest thanks to its emphasis on simple, minimally processed products rich in essential nutrients.
Highlighted by Dr. Jean-Michel Cohen, nutritionist, in a video posted on Instagram, this dietary model is based on whole grains, lean proteins, fermented products and oils rich in omega-3. Its objective: to favor foods naturally present in northern countries while promoting a balanced diet.
Whole grains at the heart of the Nordic diet
One of the particularities of the Nordic diet is its high consumption of oats, rye and barley. These cereals occupy a central place in daily meals, in the form of traditional breads, porridges or other preparations common in Scandinavian countries.
According to Dr Jean-Michel Cohen, these cereals help reduce “the speed of passage of sugar into the blood“. Their richness in fiber helps slow the absorption of carbohydrates and contributes to better blood sugar management.
This significant presence of whole grains also increases fiber intake. As the nutritionist points out: “This means that these are people who will eat a lot more fiber than us.“.
For protein, people in Nordic countries often favor lean meats such as game and poultry. These foods frequently replace fatty meats, notably beef or pork, while providing quality proteins.
Rapeseed oil, a preferred source of omega-3
In Nordic cuisines, rapeseed oil takes pride of place. Adapted to local agricultural conditions, it has established itself over time as a reference fat.
Dr Jean-Michel Cohen recalls that this oil is particularly appreciated for its omega-3 content as well as for its balance with omega-6.
This characteristic explains why it is regularly cited among the most interesting fats as part of a varied diet.
Kefir and fermented products, essentials in the Nordic countries
The Nordic diet also places an important place on fermented dairy products. Easy to store in cold climates, they are part of the region’s traditional eating habits. Among them, kefir figures prominently.
These fermented products are appreciated for their characteristic taste but also for their contribution in probiotics. Combined with whole grains, lean proteins and rapeseed oil, they contribute to the identity of a diet inspired by ancestral traditions which continue to appeal well beyond the Scandinavian borders.