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Weston A Price
Chapter 15. Characteristics of primitive and modernized dietariesPrice WA
"The primitives have obtained, often with great difficulty, foods that are scarce but rich in certain elements. In these rare foods were elements which the body requires in small quantities, including minerals such as iodine, copper, manganese and special vitamins."
"When it is recognized that in the Sierra the available water is largely that provided to the streams from the melting snows and from rains in the rainy season, it will be realized that these sources of fresh water could not provide the liberal quantity of iodine essential for human growth and development. It was, accordingly, a matter of great interest to discover that these Indians used regularly dried fish eggs from the sea. Commerce in these dried foods is carried on today as it no doubt has been for centuries. When I inquired of them why they used this material they explained that it was necessary to maintain the fertility of their women. I was informed also that every exchange depot and market carried these dried fish eggs so that they were always available. Another sea product of very great importance, and one which was universally available was dried kelp. Upon inquiry I learned that the Indians used it so that they would not get "big necks" like the whites. The kelp provided a very rich source of iodine as well as of copper, which is very important to them in the utilization of iron for building an exceptionally efficient quality of blood for carrying oxygen liberally at those high altitudes."
"In other words the foods of the native Eskimos contained 5.4 times as much calcium as the displacing foods of the white man, five times as much phosphorus, 1.5 times as much iron, 7.9 times as much magnesium, 1.8 times as much copper, 49.0 times as much iodine, and at least ten times that number of fat-soluble vitamins. For the Indians of the far North of Canada, the native foods provided 5.8 times as much calcium, 5.8 times as much phosphorus, 2.7 times as much iron, 4.3 times as much magnesium, 1.5 times as much copper, 8.8 times as much iodine, and at least a ten fold increase in fat-soluble activators."
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