Medieval peasants often ate a healthier and more diverse diet than workers during the Industrial Revolution.

Historical dietary analysis reveals that the average medieval peasant consumed between 3,000 and 3,500 calories per day to fuel intense physical labor. Their primary staple was 'pottage,' a thick stew made of oats or barley, supplemented with beans, peas, and seasonal vegetables like leeks and cabbage. This provided a high-fiber, low-glycemic diet that is far superior to the refined carbohydrates common in later centuries.In contrast, the Industrial Revolution of the 18th and 19th centuries saw a massive shift toward urbanization and processed foods. Factory workers in cities like Manchester or London relied heavily on 'white' bread, which was often adulterated with alum or chalk, and tea sweetened with Caribbean sugar. These calorie-dense but nutrient-poor foods led to widespread deficiencies that were less common in the medieval countryside.Bioarchaeological studies, such as those conducted on remains from the Museum of London, show that medieval rural populations often had stronger bone density and fewer signs of rickets compared to Victorian-era urbanites. While medieval life was certainly harsh and subject to seasonal famines, the lack of processed sugar and the variety of wild-foraged greens provided a more balanced micronutrient profile. The introduction of the potato in later centuries helped prevent starvation but further narrowed the nutritional diversity compared to the medieval era.