“The rise of the industrial model of agriculture has contributed greatly to people being disconnected from the food on their plates,”

Nutritionists say many traditional and non-processed foods consumed by rural communities, such as millet and caribou, are nutrient-dense and offer healthy fatty acids, micronutrients, and cleansing properties widely lacking in diets popular in high- and middle-income countries.
There are two ways to realize common sense.
Trust your left brain.
Do surveys. Do stat analysis. Do lab research and come to conclusion

Trust your intuition. Observe Nature. Learn from peer species.

Both approaches are good based on different conditions.

As far as living is concerned, it is highly dependent on environment. So it is straight intuitive common sense. For food, shelter and clothes – always trust local sources.

Go away from local food -> loss of vital nutrients (abundant in local food) -> Unprecedented levels of chronic non-communicable diseases

Go back to roots. Correct your tomfoolery in the interest of upcoming generations.


Analysis: Turning to ancient diets to alleviate modern ills

Indigenous diets worldwide – from forest foods such as roots and tubers in regions of eastern India, to cold-water fish, caribou, and seals in northern Canada – are varied, suited to local environments, and can counter malnutrition and disease, according to experts.

“For many tribal and indigenous peoples, their food systems are complex, self-sufficient, and deliver a very broad-based, nutritionally diverse diet,” said Jo Woodman, a senior researcher and campaigner with Survival International, a UK-based indigenous advocacy organization.

But the disruption of traditional lifestyles due to environmental degradation, and the introduction of processed foods, refined fats and oils, and simple carbohydrates, contributes to worsening health in indigenous populations, and a decline in the production of nutrient-rich foodstuffs that could benefit all communities.

“Traditional food systems need to be documented so that policymakers know what is at stake by ruining an ecosystem, not only for the indigenous peoples living there, but for everyone,” Harriet Kuhnlein, the founding director of the Centre of Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, told IRIN from Montreal.

Decolonizing Diet Project Blog