Rotten Meat & Fly Larvae: What You Aren't Told About Traditional Diets
Rotten Meat & Fly Larvae: What You Aren't Told About Traditional Diets Fermenting seals, botulism, ancestral foods and the use of decaying meat in prehistory Stone Age Herbalist Somewhere around 1950, botulism cases in Alaska began to trend upwards. The disease doesn’t wait long, and after about 15 hours or so the sufferer begins to rapidly lose control of their muscles, spreading downwards in a classic wave of paralysis. Curiously for health officials these new cases of botulism were affecting mostly the Inuit and other indigenous groups such as the Aleuts. Why would this be so? The culprits were eventually identified - putrid seal flippers, a beaver tail left to rot in a bag and then eaten, fermented fish heads buried in the ground. Who would eat this stuff, and why? The next few decades would see modern science come up against traditional circumpolar food knowledge and start to make sense of the problem. As we’ll see, diets around the world are nothing like as standa...