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Not surprisingly, few people skipped breakfast. Usually it was bacon and eggs. “Only 20 percent of the population ate cereal for breakfast in 1956,” says Gray. “We know that cereals in general are pretty awful. Most are high in sugar, salt and fat.

For the workers, there was no Pret sandwich al desko. “Sixty percent of people were going home for lunch in the lower grades,” says Gray.

When she was writing the Call the Midlife Cook Book, Gray ate a two-course lunch typical of the era. “Sausages and something like rice pudding. And as long as you have small portions, it looks like a massive meal.

Dinner in the 1950s would have been cooked from scratch, rather than delivered or taken out to a restaurant. Meals took place around a dining table. Unlike today, where around 5% of people aged 45 to 54, in a 2021 Statista survey, said they only eat with their family at the table once a month.

Eating mindlessly with your various screens would not have been an option considering that in 1953 there were only 2.7 million televisions.

“One of the things that’s pretty good about a 1950s meal is watching what you’re eating and stopping when you’re full,” Gray says. It’s one of the many lessons she says we can learn from a 1950s diet. Eat good food and make healthy decisions.

For bariatric surgeon Andrew Jenkinson, author of Why we eat (too much)his concern is what we eat, not how much.

“It has nothing to do with calories,” he says. “You can eat a lot of healthy foods, like high-calorie meats, fish, and vegetables, and it doesn’t translate to weight gain. That’s what food does to you from a The Western diet has too many refined carbohydrates that affect your insulin levels and cause inflammation It’s not the fact that it’s really tasty, it’s the fact that it disrupts metabolic signaling, causing weight gain.