What people ate during World War II

If you are enjoying a sandwich made with imported ingredients like Peruvian avocados or Thai prawns, it is hard to imagine that Britain had to survive on just homegrown food. During World War II, two nutritionists, Elsie Widdowson and Robert McCance, tested a diet based on what the UK could produce if German U-boats cut off food imports. The diet was very restrictive : one egg per week, limited sugar, and small amounts of meat, fish, and dairy. To test if it was enough to stay healthy, they followed this diet while doing intense physical activity in the Lake District. Despite the low food intake, their findings showed people could maintain health and fitness under such conditions, though they noted an increase in flatulence . Their research helped shape government food policy, leading to the decision to leave vegetables and bread unrationed . Even after the war, their work influenced nutrition, including adding calcium to bread to prevent bone diseases.