Research Paper on:
Africa's Native Foods

Unformatted Sample Text from the Research Paper:
have little knowledge in our country. This is an interesting paper and gives a detailed insight about the foods of different regions in Africa and how some of these  foods are used in ceremonies and holidays. FOOD IN DIFFERENT REGIONS OF AFRICA It was in 1935 when Dr. Weston Price ventured into Africa and studied the people of  that country and what they ate. Everywhere he went he found that the Native Africans were in good health, and were sturdy, strong people. Obviously they were not  eating the white sugars and flours that we in America are prone to eat. Price was able to compare those regions that subsisted mostly on meat with those  that ate mainly vegetarian meals. For instance, Price found that "The Masai of Tankanika, Chewya of Kenya, Muhima of Uganda, Watusi of Ruanda and the Neurs tribes on  the western side of the Nile in the Sudan were all cattle-keeping people. Their diets consisted largely of milk, blood and meat, supplemented in some cases with fish and with  small amounts of grains, fruits and vegetables. Rich in animal fats, these diets provided large amounts of the fat-soluble vitamins Price discovered to be so necessary for proper development of  the physical body and freedom from disease. The Neurs especially valued the livers of animals, considered so sacred that it may not be touched by human hands . . .  It is eaten both raw and cooked" (Price 2002, PG). Interestingly enough, all of these people tended to have perfect teeth and they all grew to exorbitant heights,  almost all of them over six feet tall, with some of them nearly seven feet. "Largely vegetarian Bantu tribes such as the Kikuyu and Wakamba were agriculturists.