(No subject)

[Guest guest]

Here is a selection from the Guts and Grease article on

www.westonaprice.org. The relevant portions are underlined. The full

article is fantastic by the way and can be found at

http://www.westonaprice.org/traditional_diets/native_americans.html.

After reading you will notice there is quite a bit of raw food in the

diet. Question: Does anyone know of anywhere in Weston Price's writings

that he notes a problem with parasites?

Beverly Hungry Wolf describes the preparation and consumption of a cow in

The Ways of My Grandmothers,14 noting that her grandmother prepared the

cow “as she had learned to prepare buffalo when she was young.” The large

pieces of fat from the back and cavity were removed and rendered. The

lean meat was cut into strips and dried or roasted, pounded up with

berries and mixed with fat to make pemmican. Most of the ribs were smoked

and stored for later use.

All the excess fat inside the body was hung up so the moisture would dry

out of it, recalls Beverly Hungry Wolf. It was later served with dried

meat. Some fats in the animal were rendered into “lard” instead of dried.

All the insides, such as heart, kidneys and liver, were prepared and

eaten, roasted or baked or laid out in the sun to dry. The lungs were not

cooked, just sliced and hung up to dry. Intestines were also dried.

Sapotsis or Crow gut is a Blackfoot delicacy made from the main intestine

which is stuffed with meat and roasted over coals. Tripe was prepared and

eaten raw or boiled or roasted. The brains were eaten raw. If the animal

was a female, they would prepare the teats or udders by boiling or

barbecuing—these were never eaten raw. If the animal carried an unborn

young, this was fed to the older people because it was so tender. The

guts of the unborn would be taken out and braided, then boiled too. The

tongue was always boiled if it wasn’t dried. “Even old animals have

tender tongues,” she recalls.

The hooves were boiled down until all the gristle in them was soft. The

blood was also saved, often mixed with flour or used to make sausages in

the guts.

The second stomach was washed well and eaten raw, but certain parts were

usually boiled or roasted and the rest dried. “Another delicacy is at the

very end of the intestines—the last part of the colon. You wash this real

good and tie one end shut. Then you stuff the piece with dried berries

and a little water and you tie the other end shut. You boil this all day,

until it is really tender and you have a Blackfoot Pudding.”

The article also mentions later that they ate the bone marrow raw as

well.