The Inuit Paradox. Patricia Cochran, an Inupiat from Northwestern Alaska, is talking about the native foods of her childhood: “We pretty much had a subsistence way of life.
Our food supply was right outside our front door. We did our hunting and foraging on the Seward Peninsula and along the Bering Sea. “Our meat was seal and walrus, marine mammals that live in cold water and have lots of fat. We used seal oil for our cooking and as a dipping sauce for food. Unani Herbal Healing. Whole Health Source. Mark's Daily Apple. As a rule, people tend to eat whatever food they can physically access.
Transcontinental shipping now allows us to access all sorts of foods – we can eat durian in California, jasmine rice in Alaska, Spam in Hawaii, and Russian caviar in Cape Town – but for most of (pre)history, humans ate only locally available foods. So it’s no surprise to hear that hunter-gatherers, past and present, ate and eat wildly varied diets depending on their environment. The East African Hadza diet is different from the Arctic Inuit diet is different from the Paraguayan Ache diet.