Not to mention they didn't have...
Isn't good for anyones waist line though!
(You won't find it in the Food Guide either I bet)
First Nations, Inuit, and Metis Food Guide
- Thread starter karrie
- Start date
Not to mention they didn't have...
Isn't good for anyones waist line though!
(You won't find it in the Food Guide either I bet)
It was said best when someone said they expect their traditional foods and diets to be taken away and wonder why they dont matabilise the junk theyve grown to call a diet.
Wow.
Try reading something about the topic before you opine. There is ample evidence that isolated communities accumulate genetic differences. This might explain the subtle and slight differences between native-born Icelanders and Maoris. Different immune systems, predispositions to different diseases, different dietary needs and so on.
And while fast food has indeed globalized itself to a frightening degree, only an ethnocentric shut-in would think that "we all live in the same food-crazed, overweight society".
Pangloss
Not to mention they didn't have...
Isn't good for anyones waist line though!
(You won't find it in the Food Guide either I bet)
And theres that factor yes. But I will not agree its just an (Im sorry yall but I was brought up saying Indian, Im not being rude) Indian problem or a black problem or a male problem. Out of my emmediate family (appx 50 just up to first cousins) One aunt no uncles and me and my sister are the onlt not achoholics in the emmediate family. Mom was born on the res so was grandma, grampa a redheaded irishman.......so I cant say its JUST one groups problem.
Looking at the Inuit Diet for example
50 -70 years ago they ate mostly seal fish and used almost ever piece of bone ,fat for( fuelheat)
Today they drink cow milk ,eat sugar by the tons --
Report of the Inuit diet on first contact. In regard to the diet of the unacculturated Dolphin and Union Straits Inuit, Stefansson [1913, pp. 174-178] reports:
As the above represents first contact with an unacculturated group of Inuit living their traditional lifestyle, and the evidence indicates that blubber (animal fat) is eaten raw by the Inuit but seal meat routinely cooked, we conclude that the Inuit were not 100% raw. Whether they met the standard terminology used in this paper (and elsewhere in the raw community) of 75+% raw foods by weight (to qualify as "raw-fooders") is uncertain--this is discussed further below.
iscussion of Inuit diet must make clear the historical period referred to, as their diet and all other aspects of their lives have changed dramatically over the past 100 years.
Also important is the precise cultural subgroup, as the Inuit are spread over a vast area and are organised into diverse tribes. Some traditional diets consisted almost entirely of fish, others almost entirely of marine mammal flesh.
The fact is that the Inuit are the bugbear of nutritionists and food faddists everywhere. However, raw animals contain every vitamin and mineral required for a healthy diet.
Certainly, blueberries and other berries and edible leaves and roots are found all round the North Pole. But anyone who has tried to collect enough blueberries in the high Arctic for even one meal's dessert, even at their peak of abundance in summer, can see the absurdity of the idea of depending on them for a supply of vitamin C throughout a nine-month winter. I am not aware of any Inuit group collecting local plant food to last through the winter.
50 -70 years ago they ate mostly seal fish and used almost ever piece of bone ,fat for( fuelheat)
Today they drink cow milk ,eat sugar by the tons --
Report of the Inuit diet on first contact. In regard to the diet of the unacculturated Dolphin and Union Straits Inuit, Stefansson [1913, pp. 174-178] reports:
My host was the seal-hunter whom we had first approached on the ice (...). [His wife] boiled some seal-meat for me, but she had not boiled any fat, for she did not know whether I preferred the blubber boiled or raw. They always cut it in small pieces and ate it raw themselves; but the pot still hung over the lamp, and anything she put into it would be cooked in a moment. When I told her that my tastes quite coincided with hers--as, in fact, they did--she was delighted. People were much alike, then, after all, though they came from a great distance. She would, accordingly, treat me exactly as if I were one of their own people come to visit them from afar...
When we had entered the house the boiled pieces of seal-meat had already been taken out of the pot and lay steaming on a side-board. On being assured that my tastes in food were not likely to differ from theirs, my hostess picked out for me the lower joint of a seal's fore leg, squeezed it firmly between her hands to make sure nothing should later drip from it, and handed it to me, along with her own copper-bladed knife; the next most desirable piece was similarly squeezed and handed to her husband, and others in turn to the rest of the family....
Our meal was of two courses: the first, meat; the second, soup. The soup is made by pouring cold seal blood into the boiling broth immediately after the cooked meat has been taken out of the pot, and stirring briskly until the whole comes nearly (but never quite) to a boil. This makes a soup of thickness comparable to our English pea-soups, but if the pot be allowed to come to a boil, the blood will coagulate and settle to the bottom...
Comments, clarifications, and conclusions. A few clarifications on the above, from Stefansson [1913]. The fuel used to boil the seal meat was seal oil. Stefansson describes an important cultural practice among the Inuit: families that had seal meat to eat shared their surplus with the families that did not. (Food sharing is a common cultural--and an important survival--practice among hunter-gatherers.) When we had entered the house the boiled pieces of seal-meat had already been taken out of the pot and lay steaming on a side-board. On being assured that my tastes in food were not likely to differ from theirs, my hostess picked out for me the lower joint of a seal's fore leg, squeezed it firmly between her hands to make sure nothing should later drip from it, and handed it to me, along with her own copper-bladed knife; the next most desirable piece was similarly squeezed and handed to her husband, and others in turn to the rest of the family....
Our meal was of two courses: the first, meat; the second, soup. The soup is made by pouring cold seal blood into the boiling broth immediately after the cooked meat has been taken out of the pot, and stirring briskly until the whole comes nearly (but never quite) to a boil. This makes a soup of thickness comparable to our English pea-soups, but if the pot be allowed to come to a boil, the blood will coagulate and settle to the bottom...
As the above represents first contact with an unacculturated group of Inuit living their traditional lifestyle, and the evidence indicates that blubber (animal fat) is eaten raw by the Inuit but seal meat routinely cooked, we conclude that the Inuit were not 100% raw. Whether they met the standard terminology used in this paper (and elsewhere in the raw community) of 75+% raw foods by weight (to qualify as "raw-fooders") is uncertain--this is discussed further below.
iscussion of Inuit diet must make clear the historical period referred to, as their diet and all other aspects of their lives have changed dramatically over the past 100 years.
Also important is the precise cultural subgroup, as the Inuit are spread over a vast area and are organised into diverse tribes. Some traditional diets consisted almost entirely of fish, others almost entirely of marine mammal flesh.
The fact is that the Inuit are the bugbear of nutritionists and food faddists everywhere. However, raw animals contain every vitamin and mineral required for a healthy diet.
Certainly, blueberries and other berries and edible leaves and roots are found all round the North Pole. But anyone who has tried to collect enough blueberries in the high Arctic for even one meal's dessert, even at their peak of abundance in summer, can see the absurdity of the idea of depending on them for a supply of vitamin C throughout a nine-month winter. I am not aware of any Inuit group collecting local plant food to last through the winter.
glad someone dug this up. I was talking to my wife about this the other day and she was given the very leaflet we're talking about. She says it's exactly the same guide, just with different examples. bannock for carbs and moose and bison for proteins and so on. Same dietary guidelines, different examples.
Bannock was introduced by Scots fur traders, it's not really a traditional aboriginal food. You need wheat flour to make bannock (it's just pan-fried bread), and nobody was growing wheat around here before European contact. But that's not really important.
What's important is that it's perfectly predictable that some genetic drift would occur in response to diet. Thousands of years of a relatively high protein, low carbohydrate diet, as the nomadic plains Indians around here had before European contact, will produce metabolic differences. If I get roaring drunk with one of my aboriginal friends, then we go to sleep it off, I'll wake up in the morning feeling like I've died and gone to Hell (which is why I don't do that), but sober, he's likely to wake up feeling great because he's still hammered. We metabolize carbohydrates, and alcohol in particular, differently. That being so, it's eminently reasonable that an optimal diet for First Nations, Inuit, and Metis people might be different from an optimal diet for people of northern European origin. I drink about a liter of milk a day, for instance, and most people of northern European origin can do that. Lactose intolerance in adults is far more common among people whose genetic inheritance is recently African, east Asian, or North American aboriginal; they no longer have the enzymes to digest it so cow's milk gives them gastroenteritis.
Nothing in biology makes sense without evolutionary theory.
What's important is that it's perfectly predictable that some genetic drift would occur in response to diet. Thousands of years of a relatively high protein, low carbohydrate diet, as the nomadic plains Indians around here had before European contact, will produce metabolic differences. If I get roaring drunk with one of my aboriginal friends, then we go to sleep it off, I'll wake up in the morning feeling like I've died and gone to Hell (which is why I don't do that), but sober, he's likely to wake up feeling great because he's still hammered. We metabolize carbohydrates, and alcohol in particular, differently. That being so, it's eminently reasonable that an optimal diet for First Nations, Inuit, and Metis people might be different from an optimal diet for people of northern European origin. I drink about a liter of milk a day, for instance, and most people of northern European origin can do that. Lactose intolerance in adults is far more common among people whose genetic inheritance is recently African, east Asian, or North American aboriginal; they no longer have the enzymes to digest it so cow's milk gives them gastroenteritis.
Nothing in biology makes sense without evolutionary theory.