Eating Like a Mongol: Nutrition, Beliefs, and Contradictions
The Great White Lake is a mesmerizing destination, a mirror of sky and stone at the heart of central Mongolia. Its alpine waters are surrounded by volcanic craters, jagged peaks, meandering rivers, and rolling hills painted in every shade of green.
Our hosts, Batbold and Jargaa, welcomed us with warmth and generosity. That evening, we sat cross-legged in their Ger and were treated to a classic Mongolian feast: Makh—tender chunks of boiled sheep, bones and all, served alongside soft potatoes. The meat was fatty, primal, and steaming, laid out in a communal pot from which we each selected our cuts with bare hands.
Mongolian cuisine is rooted in survival, not indulgence. Meals are hearty, utilitarian, and often bland—centered around boiled mutton, fat, and organ meats. In recent years, the incorporation of wheat, rice, and potatoes has added modest variety. Still, for many rural families, the traditional nomadic diet remains deeply carnivorous, shaped by the harsh climate and limited growing season.
That said, what Mongolian meat lacks in spice, it makes up for in purity. The livestock is entirely grass-fed, free of antibiotics, hormones, or industrial feed. With little industry outside Ulan Bator, the air, water, and soil remain largely unpolluted. In this sense, Mongolia offers some of the cleanest animal protein available on the planet.
But is it healthy?
Not long before this trip, I had adopted a mostly vegan diet—my decision influenced by documentaries like Forks Over Knives and What the Health, which argue that many modern diseases—cardiovascular, diabetic, and even some cancers—are linked to the consumption of animal products and processed foods. Their solution is clear: if we want health, we should choose plants.
And yet, here in Mongolia, I found myself re-examining that conclusion.
A simple comparison struck me: Mongolian life expectancy is higher than that of Laos, a developing country with a primarily rice- and vegetable-based diet. This doesn’t prove anything definitive, but it does suggest that animal-based nutrition alone may not be the primary culprit behind modern chronic illness—especially in its unprocessed, ancestral form.
As I sat with these thoughts, Jargaa handed me a warm, wet rag to wipe the grease from my fingers. We had eaten with our hands, as is customary, and I had washed down the meal with a bowl of Airag—fermented mare’s milk, tangy and effervescent, with about 2–3% alcohol. In Mongolia, even the booze is derived from beasts.
I’m not a big fan of mutton, and I still intend to follow my version of a plant-forward diet. But that night, under the low light of the Ger, with sheep fat on my fingers and mare’s milk on my breath, I couldn’t help but wonder: perhaps it’s not the animal foods alone that trouble the modern world, but the way we’ve stripped them of context—industrialized, processed, and severed from any relationship with the land.