What kind of vegetables do eskimos eat?!
Answers: Frozen!
Igloos! Get it? Ig-glue.
Ice cubes, of course.
Frozen vegetables? Where is this going anyways?
Snow peas and ice burg lettuce.
they eat....... the stuff they get out of there grossery store unless your talking about eskimo as in the "indians" of alaska..... I would say that those ppl probably eat stuff like dries fruit that was shiped there and fish unless they don't eat meat..
Fish.
frozen vegtables
cold ones
i have been asking myself that question after i see your question..what do eskimos eat? ages ago i think they dont eat vegetables.
Many Inuit people eat a standard western diet.
Your question is kind of offensive. It's like asking what kind of vegetables black people eat. Are you asking what vegetables the stereotypical "Eskimo" eats? Well, I imagine you already know the answer is "very few." The traditional Inuit diet consists of nearly 50% animal FAT. Keep in mind this animal fat is very, very different than the kind of animal fat you're going to get from your butcher's meat case.
"Wild-animal fats are different from both farm-animal fats and processed fats, says Dewailly. Farm animals, cooped up and stuffed with agricultural grains (carbohydrates) typically have lots of solid, highly saturated fat. Much of our processed food is also riddled with solid fats, or so-called trans fats, such as the reengineered vegetable oils and shortenings cached in baked goods and snacks. “A lot of the packaged food on supermarket shelves contains them. So do commercial french fries,” Dewailly adds.
Trans fats are polyunsaturated vegetable oils tricked up to make them more solid at room temperature. Manufacturers do this by hydrogenating the oils—adding extra hydrogen atoms to their molecular structures—which “twists” their shapes. Dewailly makes twisting sound less like a chemical transformation than a perversion, an act of public-health sabotage: “These man-made fats are dangerous, even worse for the heart than saturated fats.” They not only lower high-density lipoprotein cholesterol (HDL, the “good” cholesterol) but they also raise low-density lipoprotein cholesterol (LDL, the “bad” cholesterol) and triglycerides, he says. In the process, trans fats set the stage for heart attacks because they lead to the increase of fatty buildup in artery walls.
Wild animals that range freely and eat what nature intended, says Dewailly, have fat that is far more healthful. Less of their fat is saturated, and more of it is in the monounsaturated form (like olive oil). What’s more, cold-water fishes and sea mammals are particularly rich in polyunsaturated fats called n-3 fatty acids or omega-3 fatty acids. These fats appear to benefit the heart and vascular system. But the polyunsaturated fats in most Americans’ diets are the omega-6 fatty acids supplied by vegetable oils. By contrast, whale blubber consists of 70 percent monounsaturated fat and close to 30 percent omega-3s, says Dewailly."
http://discovermagazine.com/2004/oct/inu...
This is also interesting (from the same article):
"What the diet of the Far North illustrates, says Harold Draper, a biochemist and expert in Eskimo nutrition, is that there are no essential foods—only essential nutrients. And humans can get those nutrients from diverse and eye-opening sources.
One might, for instance, imagine gross vitamin deficiencies arising from a diet with scarcely any fruits and vegetables. What furnishes vitamin A, vital for eyes and bones? We derive much of ours from colorful plant foods, constructing it from pigmented plant precursors called carotenoids (as in carrots). But vitamin A, which is oil soluble, is also plentiful in the oils of cold-water fishes and sea mammals, as well as in the animals’ livers, where fat is processed. These dietary staples also provide vitamin D, another oil-soluble vitamin needed for bones. Those of us living in temperate and tropical climates, on the other hand, usually make vitamin D indirectly by exposing skin to strong sun—hardly an option in the Arctic winter—and by consuming fortified cow’s milk, to which the indigenous northern groups had little access until recent decades and often don’t tolerate all that well.
As for vitamin C, the source in the Eskimo diet was long a mystery. Most animals can synthesize their own vitamin C, or ascorbic acid, in their livers, but humans are among the exceptions, along with other primates and oddballs like guinea pigs and bats. If we don’t ingest enough of it, we fall apart from scurvy, a gruesome connective-tissue disease. In the United States today we can get ample supplies from orange juice, citrus fruits, and fresh vegetables. But vitamin C oxidizes with time; getting enough from a ship’s provisions was tricky for early 18th- and 19th-century voyagers to the polar regions. Scurvy—joint pain, rotting gums, leaky blood vessels, physical and mental degeneration—plagued European and U.S. expeditions even in the 20th century. However, Arctic peoples living on fresh fish and meat were free of the disease.
Impressed, the explorer Vilhjalmur Stefansson adopted an Eskimo-style diet for five years during the two Arctic expeditions he led between 1908 and 1918. “The thing to do is to find your antiscorbutics where you are,” he wrote. “Pick them up as you go.” In 1928, to convince skeptics, he and a young colleague spent a year on an Americanized version of the diet under medical supervision at Bellevue Hospital in New York City. The pair ate steaks, chops, organ meats like brain and liver, poultry, fish, and fat with gusto. “If you have some fresh meat in your diet every day and don’t overcook it,” Stefansson declared triumphantly, “there will be enough C from that source alone to prevent scurvy.”"
Humans are a very adaptive species. I mean, we've been living on animal proteins for a long, long time even though it's really not ideal for our health. What's really fascinating is that the closer we get to an ideal diet (a strict vegetarian diet) incidents of disease go way, way down and people tend to live much longer. The farther we get from that ideal diet the more disease occurs and the younger people die. The Inuits, although they can subsist on a traditional Inuit diet high in fat and without the rest of the foods that we would consider necessary for a balanced diet, are known for having many more health problems and the average life expectancy for an Inuit male is only 62. This is hardly a good arguement for continuing to eat a diet high in fat and lacking in veggies!
lingonberries, bilberries, blueberries, alpine bearberries, bake-apples, arctic poppies, grains, beans, lettuce, carrots, tomatoes, and herbs will all grow in the arctic.
In historical traditional inuit diets it is unknown.
I have specifically researched the concept of a 'meatitarian diet' to see both sides of the vegetarian story and because i find all forms of food science interesting, regardless of whether it agrees with my personal opinion : )
a traditional eskimo diet was the closest thing i could find to pure meatitarian... i seem to remember that it was somewhat sustainable.
I say somewhat because i dont believe an 'intermediate' life expectancy implies sustainability...
theres only really speculation on dietary vegetable components.
some speculate that they did have seasonal vegetable sources (seaweed, berries, and other) and that they may have dried them.
they also ate their meat raw and ate most of the animal. some suspect that eating the whole animal raw, would bring whatever vegetables the animal had eaten too, (like seaweed in a seal stomach for example) or even sufficient vitamin sources from things like the liver and other organ meat.
the meat that they ate is very different from where most humans live and the climate is also very different.
they also actually ate more fat than meat, manly from sea mammals. such fat is much healthier than most animal fat, not being as saturated.
either way, it is sustainable with a intermediate life expectancy. you do however have to eat more fat than meat and you do have to eat the meat raw and you have to eat organ meat too. just to get 'intermediate' life expectancy.
personally, is suspect that diet does provide all the nutrients required to sustain human life but that the overall acidic nature of the diet is what hampers life expectancy.
None, or very few:
http://www.straightdope.com/columns/0101...
Help youself, if you want an average life expectancy of 52.
Eskimos eat very little to no greens at all. I know cos I've lived with them.
An aside, vegetarians/vegans are so fond of pointing out the characteristics of fat, flesh etc etc as if omnivores don't clean wash and cook their food. When people say they eat meat, does it mean they eat just the fat??? Questions for vegetarians/vegans: When you eat your veggies, do you also eat the dirt, natural and chemical fertilizer, manure, bugs/insects and their larvae (if you remove a larvae from you veggie, isn't that killing an animal?), bird poop, earthworms etc etc found on NATURAL vegetation? Or do you clean your food like omnis do?
Just for your information, the term 'Eskimo' is considered derogatory has been replaced by the more acceptable term Inuit, quite some time ago. Please update.
I've actually never heard about their traditional diet other than meat -- every book, documentary, etc. always focuses on their hunting, fishing, etc. as it is much more entertaining I guess. They must also be eating vegetables of some kind. Perhaps what they find in the gut of the caribou they eat, or perhaps sea vegetables (I don't imagine they grow up north under ice, only at coastlines... hm...).
"....Past research on the traditional Inuit diet found that it consisted of protein and fat, but no carbohydrate foods. The traditional diet was 55 per cent caribou, 30 per cent fish, 10 per cent seal, and 5 per cent polar bear, rabbit, birds, and eggs. The Inuit did not eat carbohydrates and didn’t want them, Wortman said.
"Wortman said that he has talked to Elders about their traditional diet, and found that it consisted of game, fish, seafood, and seasonal plants such as berries and greens, all of which have a low glycemic index. Traditional diets were consistently low in carbohydrates, he said. ...."
Doesn't say exactly which seasonal plants, greens, berries, but apparently that's your answer. They could have preserved them for winter also by sun-drying them.