Mr. Speaker, Traditional food has an important place in culture. Food is essential to who we are as people, both biologically and spiritually. Food from the land makes your spirit and body stronger, but the impacts of climate change and heavy industry on natural environment are becoming more and more evident in our traditional food supply. People are wondering about health risks associated with consuming country foods. Researchers from the University of Waterloo are conducting a study on the risks posed to residents' health from locally acquired foods. A research team has been working with Dene communities to collect blood, hair, and urine samples from volunteers to test for levels of contaminants like mercury, cadmium, and lead. They will also analyze the nutrients found in common local foods to help determine the best country foods that provide the most nutrients and the least contaminants. Previous studies have shown levels of contaminants in country foods, but this study will look at how much of the contamination has been absorbed by humans. The cost of goods is increasing.
Many of our small communities offer very little in terms of the mainstream wage economy. That frees our people from the rat race, but it also makes them more reliant on traditional harvesting activities. In our small communities, people tend to have more active traditional harvesting lifestyles. Moose meat, whitefish, ducks, geese, and berries are common on the tables of many people in the Deh Cho. Harvesting these foods from the land maintains traditional knowledge and important cultural traditions.
Before we suggest people limit the amount of country food they eat, we must understand the risks and benefits. Studies like the one underway by the University of Waterloo can link science to traditional knowledge and guide decision-makers and policy-makers as we work to secure the future of food for the Northwest Territories. Mahsi, Mr. Speaker
