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Pemmican

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pemmican

enzymes

dried food

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[2003]  

[Aajonus]  

Makes them strong through the fall and winter Pemmican is not high meat. Pemmican is meat that they preserve by drying it, beating it into a flour, mixing it with some kind of lard, baking in the sun. The dried meat will absorb that fat and press it into a block, about a 90-pound block and they do it every late summer.  

And so, there's the north American Indians all through Canada, this was in case they didn't get fresh food. They always have this reserve, but they never ate the pemmican unless they had to, if they did not eat it they buried. Because it's enzyme and vitamin deficient, leaches from the body, they only use it in emergencies. Some of the adventures, the trailblazers that went across Canada and across the Americas all the way from the west coast to the east coast or the east coast to the west coast would take one 90-pound block of that and make it all 3000 miles across the country.  

They'd eat one chunk of it a day, about a half of a cup with lots of water and they can go on that all day.   

[Kathy]  

So, they were on raw foods then?  

[Aajonus]  

No. That isn't really a raw food, it's not cooked, but it's also not raw. Not fresh, there's no enzymes and vitamins active in something dried. 

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