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Baking Fry Bread 

The ingredients for fry bread are: 3 c. flour, 1 tbsp. baking powder, 1/2 tsp. salt and 1 c. warm water.

To bake fry bread flour is combined with baking powder and salt in a large mixing bowl. Warm water is added in small amounts and knead dough until it's soft but not sticky. Sometimes more flour or water is be needed. The bowl is covered and let to stand for about 15 minutes. The large egg sized ball of dough is pulled off and rolled out into a round piece about 1/4" thick. A hole is punched in the center of each round piercing several times with a fork to allow dough to puff.

The dough is fried in oil or other shortening until bubbles appear on the dough. It is turn over and fried on other side until it has a golden color.

Each fry bread has over 700 calories and 27 grams of fat. This has a negative effect on the body. Indigenous people on Turtle Island as well as other indigenous people living in harsh climate conditions have the ability to store fats and sugars in the body and survive the harsh winter or drought climate. When they eat food with natural fats and sugars and live with outdoor activities, their body stays healthy regardless of the harshness of the climate. If they are removed from that climate and given food with unnatural sugars and fats their body stores those fats and sugars at a high rate and causes damage to the body. The first part of the body to be affected are the eyes causing eyesight difficulties. The next are the internal organs causing obesity and diabetes. Following that are fatal health problems such as heart attack and internal organ failure. Fry bread is a Native dish that is very healthy when prepared with natural ingredients, otherwise it is very harmful especially for Native people in general.

In the National Post dated 31 August 2005 the article "Should Fry Bread be Phased out of Native American Cultures?" Steven Edwards wrote: "Now the U.S. Department of Agriculture says fry bread, which packs at least 700 calories and 27 grams of fat per serving, is plain unhealthy. Health experts also warn it could also be a leading cause of diabetes. Ironically, it was the U.S. government that introduced fry bread to the country's Native population. As soldiers forced Indians from their ancestral homes in the 19th century to make way for white settlers, opportunities to hunt for traditional foods were lost. Instead, Indians had to make do with government-issued food rations, which included flour and lard. Even today, the federal government's Food and Nutrition Service continues to distribute "commodity foods" to low-income Indian families, including several fry bread ingredients. Anti-fry bread campaigners are emphasizing the "foreign" origins of fry bread in the hopes of weaning diners off the dish. "Fry bread was a gift of Western civilization from the days when Native people were removed from buffalo, elk, deer, salmon, turkey, corn, beans, squash, acorns, fruit, wild rice and other real food," writes activist Suzan Shown Harjo in Indian Country Today, a leading Native American newspaper. "Fry bread is emblematic of the long trails from home and freedom to confinement and rations. It's the connecting dot between healthy children and obesity, hypertension, diabetes, dialysis, blindness, amputations and slow death." Ms. Shown Harjo, who is Cheyenne and Hodulgee Muscogee, also argues that Indian heritage offers far better breads and other dishes."

 

 

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