Up in the arctic, life struggles to thrive. A rocky and frigid landscape supporting little more than meager shrubs, grasses, and some berries in the summer, it’s proven too hostile for more than a few animal species that have specially evolved to polar environs. Yet despite the harsh conditions, thousands of years ago human beings managed to etch out a life for themselves in the snows. These peoples’ ability to live in these regions is mostly due to a diet that to most of us seems narrow and anemic, but in truth has proven itself one of the most robust and healthy in the world.
Arctic diets vary vastly from region to region, according to the local environment’s flora and fauna. But at their most extreme, they consist of almost nothing but meat and fish, often from animals rich in fat (think polar bears, seabirds, and whales). For those of us who grew up learning the American Food Pyramid, or even the unholy devilcraft that is the new “My Plate” system, such a meat-heavy diet sounds borderline suicidal. But when eaten raw, these animals’ organs provide ample nutrients, including the vitamins we temperate-zoners draw mostly from plants. Blubber is also surprisingly rich in heart-healthy monounsaturated and polyunsaturated omega-3 fats and natural fermentation provides arctic diets with the benefits of probiotic foods. The result is a food regimen that provides everything a human needs, as well as one of the greatest natural defenses against diabetes, heart disease, certain types of cancer, and perhaps even seasonal effective disorder, illustrating that in any diet, there are no essential food groups, just essential nutrients. [continue].
How fascinating is that? I love reading about traditional diets, and have, over the years, changed my own diet quite a bit in order to cut out all processed food. These days I try to eat the sort of foods that humans ate before industrialization and nutritional stupidity. Are any of you doing that, too?
I ate reindeer meat in Norway, though I haven’t tried reindeer blood. Perhaps on another visit I will see if there are any Sami communities that welcome visitors like me.
BTW, I found the good.is article through a link in Weekend Link Love – Edition 439 at Mark’s Daily Apple. That Weekend Link Love post is the one thing I read every single week at Mark’s Daily Apple, as there is always at least one really interesting thing there.
Health. Diabetes. Pre-diabetes. Diabetes and the link to heart disease. How the body processes carbs. What causes people to get fat, anyway? If any of this interests you, you’ll want to read blogs like the one Dr Malcolm Kendrick writes. His latest post is What happens to the carbs – part II. It begins:
My interest in nutrition began many years ago as part of my over-riding interest in cardiovascular disease. This means that, unlike many other people, I backed into this area with no great interest in the effect of food on health. For most doctors nutrition takes up about an hour of the medical degree course. We are pretty much given to understand that it is of little medical significance. Eat a balanced diet…end of. I also paid nutrition about that much heed.
However, because of the power and influence of the diet/heart hypothesis I felt the need to understand more about this whole area, and how the system of digestion and metabolism actually worked. At first my interest was purely to find out if there was any clear and consistent association between diet and cardiovascular disease (which I shall call heart disease from now on, as it is simplest to do so).
Like many others, before and since, I could not find any such association. Nor could I find any biochemical or physiological reason why saturated fat, in particular, could cause heart disease. That issue, of course, represents a long and winding road that I am not going down here.
However it did not take long before I became side tracked by the very powerful and consistent association between heart disease and diabetes. People with diabetes have far higher rates of heart disease than people who do not. In the case of women with diabetes, the increase in risk hovers around five times the rate of non-diabetics. So it became clear that I would need to understand diabetes, if I was going to fully understand heart disease. [continue]
Do you ever search for something and find that you get distracted by something else altogether? Here is the ‘something else altogether’ that caught my attention today. From the BBC: Inuit’s risky mussel harvest under sea ice.
The Inuit of Arctic Canada take huge risks to gather mussels in winter. During extreme low tides, they climb beneath the shifting sea ice, but have less than an hour before the water returns.
The 500 people of Kangiqsujuaq, near the Hudson Strait, go to great lengths to add variety to their diet of seal meat, seal meat and yet more seal meat.
This settlement and a neighbouring community on Wakeham Bay are thought to be the only places where people harvest mussels from under the thick blanket of ice that coats the Arctic sea throughout the winter.
The locals can only do this during extreme low tides, when sea ice drops by up to 12m (about 40 feet), opening fissures through which the exposed seabed – and its edible riches – can be glimpsed. The best time to go is when the moon is either full or brand new, as this is when the tide stays out the longest. [continue]
Long before early humans in North America grew corn and beans, they were harvesting and cooking the bulbs of lilies, wild onions and other plants, roasting them for days over hot rocks, according to a Texas archaeologist.
The evidence for this practice has long been known of in fire-cracked rock piles found throughout the continent, but archaeologists have tended to ignore it "because a new pyramid or a Clovis arrow point is much sexier," said archaeologist Alston V. Thoms of Texas A&M University. [continue]