Scientific Paper Names Karat a Shining Star

by Dr. Lois Englberger

Karat banana was recently featured in an article in the Nutrition Reviews, a prestigious scientific nutrition journal, as one of three traditional foods now showing potential for successful promotion. The article is titled "Karat, Pulque, and Gac: Three Shining Stars in the Traditional Food Galaxy" and was written by Professor Harriet Kuhnlein, Center for Indigenous People's Nutrition and Environment, McGill University, Canada.

Dr. Kuhnlein points out that food-based strategies for health improvement can be successful. Traditional foods could be used for alleviating chronic disease, including diabetes, heart disease, and certain cancers, all serious problems in the Federated States of Micronesia (FSM). Traditional foods could also alleviate vitamin A deficiency, another serious public health problem in FSM.

She first described a study of diabetic aboriginal people in Australia who temporarily returned to their traditional food and lifestyle and then showed a marked health improvement. Another example was provided of an initiative in Hawaii (Waianae Diet Program) where study participants showed similar health improvements after they returned to their traditional Pacific Island foods diet. These participants were allowed to eat as much as they wanted of staple foods like taro, but were limited on fatty foods and refined processed food. All 20 participants lost weight after 21 days.

Another topic discussed was the "SLOW FOOD" movement, now having 80,000 members in 100 countries, which proclaims the human need to protect taste appreciation, connection to the environment, and use of locally available food. More information on this can be obtained from the Slow Food website at www.slowfood.com.

The high provitamin A carotenoid levels of Karat were described, reviewing the papers now published. Dr. Kuhnlein pointed out how an ethnobotanical approach was used in identifying the different banana varieties in the traditional food system and in finding the best sources of vitamin A that are acceptable and easily grown.

Dr. Kuhnlein also reviewed Pulque, which is a beverage from fermenting the maguey plant (Agave species), consumed in Mexico. Pulque contains high levels of vitamin C and other vitamins and minerals. The third traditional food reviewed was Gac, a traditional fruit in Vietnam, containing high levels of provitamin A carotenoids.

The Island Food Community of Pohnpei encourages all here in Pohnpei to consider these findings and to grow and consume more of the rich and valuable local foods, including banana (uht), breadfruit (mei), giant swamp taro (mwahng), common taro (sawa), yam (kehp), seafoods, and to drink fresh coconut, the best of all soft drinks.