staple crops of corn, beans and squash are often referred to as The Three Sisters in Native American literature. Meanwhile, the raising of gourds, pumpkins, peppers, avocados, tomatoes, peanuts, rice and tobacco were also developed by these groups who like established trading networks one with the other (8). By AD 900, Native American farmers had developed more than 300 different crops, some with several varieties (8). Many of these plants live on in modern medicine as extracts for drugs, as the peoples combined their agricultural practices for nutrition with their medicinal needs (8). European explorers in fact marveled at the agricultural bounty and diversity of the Native Americans’ diet, as is manifest by the modern national holiday of Thanksgiving.


The domestication of animals for meat was not as highly developed by Native American cultures as


was their production of plants, until the 15th and 16th centuries, when Europeans first arrived as explorers and settlers. Prior to that, the indigenous peoples had at their disposal a varied array of wild game and fish, from deer to various fowl, including turkey (8). Animal domestication served a more utilitarian role, including dogs, llamas, and alpacas. Muscovy ducks and bees were also managed by these groups. But, given the vast supply of large meat animals, such as bison and fish, hunting continued to be a significant source of food as well (8).


Traditional diets of these peoples were thus very eclectic and diverse in substance and numerous


modern cultural groups and historians have successfully documented sample recipes and fare for purposes ranging from tradition to concerns for improved nutrition and health (9). The butternut squash soup is one example of a common offering of this population, common to multiple areas, which includes butternut squash, onions, bell peppers, carrots, peppers and meat broth, be that venison or other wild game (9). Accompanying dishes include roasted seeds and a wide variety of nuts, as well as relishes involving the numerous varieties of beans grown. A typical bean salsa might include cooked pinto or black beans, onions, chilies, peppers, cilantro, and other seasonings (9). Meat was plentiful by way of game and ranged in source from fish and shellfish to turkeys, elk, venison, bison, duck, or any other game meat found within the region. Various stews were developed with meat as a primary ingredient, including elk, which could be roasted with peppers, scallions, beans, jalapenos and game broth (9). Availability of fresh fruits varied by season but included berries as well as other native produce. The Native American communities also developed a number of flat breads with ground seeds and maize, similar to modern cornbread and tortillas (9).


Traditional food preparation methods were from start to finish a communal affair, and the vast expanse


of groups comprising this population employed a variety of approaches to social management, some patriarchies, other matriarchies, others yet a hybrid (10). Native Americans utilized sun drying as a means of preserving a number of fresh fruits and vegetables (11) as well as drying processes for meats for the creation of what modern Americans would refer to as jerky.


The diet of AI/AN has changed radically since the mid-19th century. As tribes were relocated further west into more remote areas, traditional farming practices were impossible to maintain, and hunting became difficult. Still, genetic predispositions solidified, and research continues to explore possible explanations for higher-than-average rates of chronic disease (12,13).


Among the hereditary issues involved with the AI/NA population is that of lactose intolerance. The


estimated prevalence of lactose maldigestion among this population is between 50% to 100%, similar to that of individuals with African, Asian, or Hispanic heritage (14). This differs greatly from individuals with predominantly European heritage, who on the whole manifest about 15% lactose intolerance (14).


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