Voices of México No. 88 by lucino gutierrez - Issuu
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The indigenous population studied did not have deficiencies —but rather even excessive natural production— of calcium, vitamin C, and other nutrients derived from the consumption of vegetables and meat, even if it was of tiny species like insects, with high protein content. Nutrition and Culture Appropriate nutrition, plus efficient, broad health coverage, creates a less costly public health system because it produces a healthier population.
Thus, we underline the importance of local food cultures —in this case the anthropologically delimited and broadened out Mesoamerican one— as opposed to the standardized, homogeneous Western pattern of consumption disseminated as a result of the internationalization and transnationalization of food production and consumption.
Generally speaking, our local cultures are not improvised: A culture generally depends on what it finds around it in nature.
Due to the development of communications and trade, some cultures adopt aspects of others, but these do not become predominant. Paradoxically, these same advances have left local cultures extremely vulnerable and, in certain cases, deprived of their originality, or worse, having lost their identity altogether.
Today, this phenomenon is strikingly evident in the case of Mexico. We must not forget the close historic link between ancient Mexican culture and the nutritional prototype of the American Way of Life, disseminated worldwide: It has been proven that this kind of transnational eating pattern causes malnutrition, disease, and other new evils in previously local cultures. This study came after another done shortly before in the United States that sampled marginalized sectors of the population.
That is what made it seem possible to compare it with Mexico. However, the enormous difference is that the Mexican target population had an ancestral food culture history: Since pre-Hispanic times, these people have consumed an apparently small variety of foods, basically of plant origin.
The study omits products of animal origin since what it found was very small species small animals and insects that still exist, but are less and less common. It should be pointed out that some of these have become highly prized, costly gourmet products.
The Results The survey is very revealing. In terms of caloric consumption, the social group studied in Mexico was slightly below that reported in a similar poll done at the same time in Mexico City, but curiously on a level closer to what was found in certain regions of the United States.
The energy they consumed came from a diet relatively high in carbohydrates and low in fats and proteins —although the protein count is quite debatable after looking again at the importance of insects as an enormous protein source.
A substantial part of this energy came from a pre-Hispanic beverage that, despite its production and consumption having dropped, can still be found in Mesoamerica: The average protein consumption of the Mexican indigenous group was 80 percent of what the U.
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National Research Council nrc recommended at the time, even though Appropriate nutrition, plus efficient broad health coverage, creates a less costly public health system because it produces a healthier population. So, we underline the importance of local food cultures as opposed to the standardized, homogeneous Western pattern of consumption.
Not even pregnant or nursing women had serious protein deficiencies. Their main source was tortillas 75 percentfollowed by beans and pulque. It was thought that the insufficient growth of these people may have been due to deficiencies in the quantity or quality of the protein they consumed. Few clinical signs of vitamin A deficiency were found. Their thiamin consumption was even higher than nrc recommendations, despite the high consumption of carbohydrates.
Blood tests showed adequate results compared to those habitually found in the United States. Anemia was uncommon, indicating that iron consumption was rather high. Today we know that high levels of iron are compensated by high levels of vitamin C intake, and the traditional diet, a reflection of the food culture of the social group studied 65 years ago, was already part of their wise daily food equilibrium.
On the other hand, average calcium intake was 85 percent of that recommended at the time by the nrc, a level then considered adequate. This is why no cases of rickets or other calcium-deficiency-related diseases were found. The average consumption of phosphorus was adequate, as was the calciumphosphorus ratio.
Both elements came specifically from tortilla consumption. The researchers considered at the time that it was not necessary to measure vitamin D consumption among the indigenous group given their great exposure to sunlight, since, as is well known, this is a natural factor in fixing calcium in the human body. Calcium levels were found to be slightly low, but satisfactory. Riboflavin consumption was the only indicator that was insufficient enough to produce clinical signs, although, in summary, only scant clinical indications of nutritional deficiencies were found.
Given the clinical results, it may well have been associated with the latter or with other factors that had not yet been discovered almost seven decades ago.
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