Tag: Muktuk

European explorers famously suffered from scurvy on their Arctic expeditions, yet Inuit populations, living for centuries on a diet of primarily meat, did not. This seeming paradox is explained by the unique nutritional content of their traditional foods and methods of preparation, which provide ample vitamin C, addressing the question of how do Inuits not get scurvy.

According to scientific studies, whale blubber contains relatively high levels of omega-3 fatty acids. This dense, fatty layer, known as muktuk in many Arctic cultures, is not only an excellent source of energy but also provides vital nutrients that support the health of those living in harsh northern climates. Beyond its high energy content, the question of whether whale blubber is high in omega-3 involves a complex look at its specific fatty acid composition and the presence of environmental pollutants.

Contrary to the widespread belief that a diet without fresh fruits and vegetables must lead to scurvy, the Inuit of the Arctic traditionally maintained excellent health. A primary question has long been, "How did the Inuit get vitamin C?", given their predominantly animal-based diet in an environment where plants are scarce. The answer lies in their deep knowledge of their food sources and preparation methods.

Before the 20th century, millions of sailors died from scurvy on long sea voyages, yet native Arctic populations, now known as Inuit, thrived on a diet almost devoid of traditional plant-based foods. This astonishing fact raises the question: why didn't the Eskimos get scurvy?.

Historically, the Inuit, Yupʼik, and Aleut peoples of the Arctic region thrived for millennia on a diet of hunted and gathered animal products, forming the basis of what do you eat in the Arctic. Today, this traditional diet is shifting dramatically due to modern influences and climate change.

The traditional Inuit diet, often called "country food," is a testament to human adaptability, relying almost exclusively on local resources to provide all necessary nutrients. This primarily carnivorous diet is rich in fat and protein, a crucial adaptation for surviving in the harsh Arctic environment where agricultural cultivation is impossible.

For centuries, European explorers in the Arctic suffered from scurvy, a disease caused by vitamin C deficiency, while Inuit peoples subsisted on a traditional, nearly plant-free diet and remained healthy. The answer to **how do Inuits get their vitamin C?** lies in their unique dietary practices, which involve consuming specific animal parts raw and frozen to preserve vital nutrients. This remarkable dietary adaptation provides a fascinating lesson in nutrient acquisition far from conventional fruit and vegetable sources.