Tag Archives: Native American diet

And More Cereal

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John Harvey Kellogg

John Harvey Kellogg

Cold, flaked cereals were not a part of traditional Native American diets, but many Native Americans on reservations doubtlessly ate them. So did the patients at the Canton Asylum for Insane Indians.

Both Sylvester Graham and John Harvey Kellogg (see last post) considered grains part of a healthy diet, and created products that reflected their beliefs. Whether or not Superintendent Harry Hummer also believed this or simply had to take what was issued to him through the Indian Office, he did serve this breakfast food at the asylum. Continue reading →

Native American Harvests

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Buffalo Skulls

Buffalo Skulls

Many people believe buffalo was the primary foodstuff for Native Americans, but that is only a stereotype. Most Native Americans had a bountiful, healthy diet during good years, and preserved food for winter use and bad times. Some tribes grew their own food crops, while others gathered from wild sources.

The “three sisters” is a famous combination planting of squash, beans, and corn in which each crop benefits the other, but Native Americans also ate a wide variety of greens, wild onions, herbs, cactui, nuts and other nutritious foods that were readily available. It is a bit ironic that one of the growing food trends today is foraging for wild edibles.

Indian Woman Working in Cornfield, 1906, Edward S. Curtis

Indian Woman Working in Cornfield, 1906, Edward S. Curtis

“Weeds” such as purslane, ramps chickweed, watercress, and dandelions supply nutritious greens to modern diets, while mushrooms have always been treasured gifts of nature. Experienced foragers are welcome lecturers at organic food conferences and similar venues, and books abound on the topic. Foraging appeals to those who want to lessen their carbon footprints, eat organically, add adventure to their food experience, or prepare for a doomsday scenario.

Native Americans Developed Five Varieties of Corn from a the Plant, Teosinte

Native Americans Developed Five Varieties of Corn from a the Plant, Teosinte

Unfortunately, even this ancient gathering system can create problems in the environment if its practitioners are not careful. Native Americans foraged a wide variety of foods and were careful to leave enough behind to regenerate. Over-enthusiastic gathering today could well play out the way buffalo hunting did, and simply eradicate certain particularly valued wild food. Foraging experts urge newcomers to follow Native American practices of conservation and stewardship so that these wild sources of food remain viable.

 

Changes in Native American Diet

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Qahatika Indian Women Resting in a Harvest Field, courtesy www.firstpeople.us

Qahatika Indian Women Resting in a Harvest Field, courtesy www.firstpeople.us

Traditional Native American diets depended upon the foods available regionally, with some tribes depending primarily on hunting and others on agriculture. Most foods were minimally processed and fresh, though dried foods certainly played a part in winter provisions. Besides game and fish, Native Americans ate maize (an early type of corn), beans, squash of all kinds, wild rice, sweet potatoes, and tomatoes, cacti, and chilies among other richly nutritious items. Eggs, honey, and many nut varieties rounded out this ancient diet.

Native American diets were extremely low-glycemic  (the glycemic index of a food is a measure of how fast its energy is absorbed into the bloodstream) and high fiber. Karl Reinhard, a professor of forensic sciences at the University of Nebraska-Lincoln, says that ancient foods may have been 20-30 times more fibrous than today’s. Native Americans may have actually consumed 200 to 400 grams of fiber a day–an extreme deviation from today’s recommendation of 25 grams of fiber for women and 38 for men and just about impossible to replicate using today’s modified food. Once Native Americans lost their ability to eat traditional foods, they quickly became susceptible to disease and ill health, particularly from diabetes.

Native American Woman Preparing Food on a Stone Slab, circa 1923, Edward S. Curtis

Native American Woman Preparing Food on a Stone Slab, circa 1923, Edward S. Curtis

Smoking Fish for Preservation

Smoking Fish for Preservation