Nutrition & Diabetes - Native Foods

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Native Foods Article

Food has immense social and spiritual importance in the culture of American Indians. Every Indian tribe prepared and preserved its food in some way and stored some for future use. Recipes are well reported in many localities and run into thousands. In areas where hunting and fishing dominated, the Indians were well nourished. We now recognize the many health benefits of the traditional food choices and preparation methods.

Wild plants dominated subsistence in California. Before the time of agriculture, they were probably dominant or much more important in the areas, which later became agricultural. The dominance of wild vegetable foods in California was largely conditioned by geographical environment. It is notable that the population in California, where only wild plant foods were utilized, was denser than that of the Prairies and East, which were farming areas.

Indians boiled foods in almost all culture areas. Stone boiling was the dominant type in California. The earth oven was used to prepare plant and animal foods. Heat and steam cooked foods normally overnight. Broiling and roasting were also common methods of preparation. Acorns were a staple food in California and the nutmeats are ground and then leached before preparation. Many other foods both plant and animal were prepared for eating by grinding, pounding, tenderizing, hulling and shelling. Smoking and drying meat was common in California and a great variety of vegetable foods were preserved by drying.

There are numerous nutritional advantages to eating traditional American Indian foods and preparing foods in a traditional way. Traditional game animals provide a protein source that is lower in fat and calories so they provide lean, healthy protein sources. Wild greens and fruits served as the major source of vitamins A and C, plus potassium. Fruits were dried for consumption during the winter months. Both winter squash and pumpkin are excellent sources of vitamin A. Fruits, vegetables, nuts, seeds and beans provide an excellent source of fiber and well as many vitamins and minerals.

Unfortunately, many American Indians today have changed their eating habits and food choices. High fat and simple sugar foods such as cakes, pies, donuts, candy, soft drinks have replaced the complex carbohydrate foods- beans, rice, and fry bread. These dietary changes have resulted in a high rate of type II diabetes mellitus among the Indian population. Food commodity programs have provided concentrated sweet sources, which require little or no preparation. Food stamps provide the ability to secure foods in local supermarkets instead of using local sources.

Every year the Traditional Indian Health Education Program provided a special emphasis on utilizing traditional and native foods. A three-day native foods menu is served throughout the conference. The menu only offered foods that did not contain saturated fats, process sugar, high sodium levels, artificial sweeteners, preservatives or additives. All foods are low in fat, high in fiber, complex carbohydrates and nutrients. Although some people have fast food withdrawals, the menu is overall well received and the food served is delicious.

Eating a regular diet of native foods would help Indians today in the preventing and controlling many of serious diseases. Most native foods are appropriate for diabetics, people with heart disease and most people with gastrointestinal problems. They are low in fat and have good fiber sources. Help your family to stay healthy by cooking native foods and using traditional recipes whenever possible. For a copy of the Native Foods Brochure contact Stacey Kennedy: stacey.kennedy@crihb.net

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