The environment provides foods to sustain those who live there. When we introduce new foods sometimes it can have serious impact on one’s health
Inuit practice to dine on the fatty flesh of freshly caught seal and penguin, obtaining key nutrients that prevented the onset of scurvy.1
Such a diet makes perfect sense in places that cannot furnish fruits and vegetables. Some Inuit in Canada’s high Arctic, as well as further south, continue to thrive in this way. But the way of life that served Amundsen so well has undergone a dramatic transformation during the ensuing century. North America’s “attic” still qualifies as remote, but transportation and communications technology have eliminated its isolation.