Myrtle Allen was ahead of her time
In the 2025 Myrtle Allen Memorial Lecture, Professor Jens Walter explored the legacy of renowned Irish chef and food legend Myrtle Allen through the lens of modern nutritional and microbiome science.
Myrtle Allen, a pioneer of Irish cuisine and sustainability, championed the use of seasonal, local, fresh, and minimally processed ingredients—values that have become central to current food discourse.
Prof. Walter began by sharing his personal journey of discovering Allen’s contributions – he and his wife are dedicated food lovers and dine regularly in Ballymaloe House. He then detailed her food philosophy, emphasizing her commitment to simplicity, respect for ingredients, and culinary integrity (Myrtle Allen established Euro Toque here in Ireland).
Her approach not only influenced Irish cuisine but also rings true for modern ideas of sustainable, health-conscious eating.
The core of the lecture examined the impact of industrial food processing on the gut microbiome and human health. Citing his team’s research, Walter presented data showing how non-industrialized, traditional diets—like those still found in rural Papua New Guinea—are linked with healthier microbiomes and lower rates of chronic diseases.
He introduced the NiMeTM (Non-industrialized Microbiome Restore) diet, designed to mimic traditional eating patterns, which resulted in measurable health improvements such as reduced LDL cholesterol and blood glucose. These findings, he argued, closely align with Myrtle Allen’s principles, reinforcing the scientific validity of her culinary values.
The Restore Diet was constructed to replicate the structure and nutritional content of traditional, non-industrialized diets – participants were given prepared meals so it stands to see if this can be implemented in modern day life.
It was very interesting to see LDL cholesterol reduction by 16.8% and blood glucose reduction by 6.3% at the end of the trial. Although the test group were healthy people, trials are on the way in Brazil to test if a non-processed diet could reverse chronic illnesses.
Prof. Walter and his team are also planning a study here in Cork. I am particularly interested to see if illnesses could really be reversed with a good diet. Similar studies are taking place in the UK as well with one publications stating that life expectancy could increase by 10 years with the proper diet.
Walter concluded by advocating for multidisciplinary collaboration—from nutrition science to culinary arts—to promote healthier eating. He was preaching to the choir as everyone in the fully booked room agreed that food education needs to be put on the curriculum for schools.
He emphasized the role of institutions like the Ballymaloe Cookery School in continuing Allen's mission to foster food literacy, sustainability, and public health. You can find out more about the NiMeTM on Research Ireland where Prof. Jens Walter published an article.
In a world where food is often engineered for convenience and shelf-life rather than nutrition, Myrtle Allen’s legacy should give us all food for thought.