For example, when I walk through the market, here in Solola, I am amazed at all of the fresh fruits, vegetables, meats, breads, beans, spices, etc that are sold. They are grown here and sold here. So how can Guatemala have such high rates of malnutrition? And this is where I believe the lack of access versus the lack of resources idea comes into play.
It's not that the people lack fruits and vegetables, or other foods that provide necessary nutrients, but instead the people, especially the indigenous people, choose to sell those nutritious crops for more money, instead of keeping them for their own famliies. Nutritionally, fruits and vegetables are not as sustaining as items such as corn and beans. Therefore, families have historically made meals based on more filling foods that lack the nutrients they need. And this has become a part of their culture in the kitchen.
This can be seen in both the meal we had with the family in Tecpan, as well as with the cooking class meal we had in Panajachel last week. Both meals involved a "tamalito" or corn-based dough item. (I found this to be extremely filling.) It is also very typical to have multiple corn tortillas with every meal. Additionally, we had a corn-based soup at our traditional meal in Panajachel. Also typical is Atole, a corn-based hot drink, often served with cookies.
Keeping cultural sensitivity in mind, we must put ourselves in their shoes. Instead of blaming them for choosing unhealthy options, one must consider how tradition has shaped their decisions in the kitchen as well as how the market and poverty continues to shape their choices today.
|Vegetables for sale at the Sololá market|