These traditional Inuit foods include arctic char, seal, polar bear and caribou — often consumed raw, frozen or dried. The foods, which are native to the region, are packed with the vitamins and nutrients people need to stay nourished in the harsh winter conditions.
The traditional Inuit diet mainly consists of seal, whale, wild fowl, fish, reindeer, musk ox, hare and some walrus and polar bear.
Because the traditional Inuit diet is “so restricted,” he says, it’s easier to study than the famously heart-healthy Mediterranean diet, with its cornucopia of vegetables, fruits, grains, herbs, spices, olive oil, and red wine.
High-fat diet made Inuits healthier but shorter thanks to gene mutations, study finds. Inuits are less likely to develop cardiovascular disease and diabetes, despite their large fat intake. For evolutionary biologists, the best experiments are those already going on in nature.
Inuit have always eaten food raw, frozen, thawed out, dried, aged, or cached ( Slightly aged ) meat for thousands of years. People still eat uncooked meat today. There is a good reason for that. Uncooked meat takes quite a while to digest whereas cooked meat will be digested very quickly.
Herbaceous plants such as grasses and fireweed. Tubers and stems including mousefood, roots of various tundra plants which are cached by voles in burrows. Roots such as tuberous spring beauty and sweet vetch. Seaweed.
Caribou are herbivorous. During fall and winter, they consume lichens (reindeer moss), dried sedges and small shrubs. During summer, caribou eat the leaves of willows, sedges, flowering tundra plants, and mushrooms.
Veganism is unlikely to suit indigenous peoples living in accordance with traditional customs and cultures, but for the vast majority of people in America and elsewhere in the world, it is absolutely possible – and beneficial – to be vegan.
Preparation. The Inuit harvest, trap, hunt and fish for country food. To prepare such food for consumption, roots and berries must be cleaned, and animals require both cleaning and skinning. Traditional tools such as the ulu (a type of knife) are used in these preparation processes.
A small group of inland Eskimos depended primarily on caribou for their major food supply, which was supplemented with fish and other foods. All three of these diets and their variants had common characteristics, in that they were low in plant foods, carbohydrate, cal- cium, and vitamin C.
Inuits, colloquially known as Eskimos, have an unusual animal-based diet due to the Arctic environment of their homes. The traditional Inuit diet does include some berries, seaweed and plants, but a carnivorous diet can supply all the essential nutrients, provided you eat the whole animal, and eat it raw.
“Inuit have been hunting polar bear for generations. Polar bear meat is a good source of protein, niacin, vitamin A, riboflavin and iron. Their thick skin can be used to make warm clothing, blankets, and rugs; it can also be used as a mat to stand on while hunting seal at breathing holes.
Plants (not people) synthesize Vitamin C, yet the Eskimo was able to avoid scurvy with the 30 mg of vitamin C consumed daily found in land and sea animals.
Increased melanin made their skin become darker. As early humans started migrating north into Europe and east into Asia, they were exposed to different amounts of sun. So despite their chilly climate and lack of sun exposure, it’s the Inuit diet that has kept them in their natural glow.
Beluga whales are an important food source in many Inuit communities. It contains zinc, retinol and other essential nutrients, but is especially rich in vitamin C, which is why Inuit traditionally never suffered from scurvy. Beluga skin and blubber are eaten raw, aged, dried, cooked or boiled in soups and stews.
Caribou can be eaten raw, frozen, aged, roasted, dried or made into jerky, sausage, roasts and steaks. Smoking or drying helps preserve the meat and increases the amount of nutrients due to moisture loss during the drying process.