See on Scoop.itreNourishment

Traditional food consumed by rural communities contain nutrients that are lacking in high- and middle-income countries

Interesting quote from an article found on (link below):

“Indigenous food systems—gathering and preparing food to maximize the nutrients an environment can provide—range from nomadic hunter-gatherers such as the Aché in eastern Paraguay, the Massai pastoralists in northern Kenya, and herding and fishing groups including the Inuit in northern Canada, to the Saami of Scandinavia and the millet-farming Kondh agriculturalists in eastern India.

“But the trait these groups share is a keen knowledge of how to eat nutritiously without damaging the ecosystem. ‘Indigenous peoples’ food systems contain treasures of knowledge from long-evolved cultures and patterns of living in local ecosystems,’ says an FAO-supported study on indigenous food systems, nutrition, and health co-authored by Kuhnlein in 2009.

“In recent years, grains such as quinoa, fonio and millet—long harvested by indigenous and rural communities in developing countries but increasingly overlooked by a younger, richer generation that prefers imported foods—have instead grown in popularity in developed countries.

“Research, marketing and donor-funded financing have helped raise awareness of the ability of these high-protein grains to reduce cholesterol, provide micronutrients and lower the risk of diabetes. ‘Because of the many health benefits of these forgotten, or until [recently] unknown foods, valuing the wisdom of indigenous cultures [and] earlier generations is vital for reducing disease and inflammation.'”

Food for thought that fits beautifully with the research done by Dr. Weston A. Price, much of which is found at Worth a visit.

~Until next time . . .