The ancient wisdom surrounding medicinal plants handed down through generations can sometimes offer remarkable solutions for modern ailments, including serious conditions like cancer.
Despite its potential, traditional plant-based treatments often face skepticism in today’s world, as scientific methods require clear and empirical evidence. Finding financial backing for such research is also challenging, especially when it comes to natural remedies that cannot be patented, making them less attractive to major corporations.
In a delightful turn of events, a high school student from the Native American community managed to bring scientific validation to one such traditional remedy.
At the prestigious International Science Fair held in Los Angeles, Destany “Sky” Pete, a bright young member of the Shoshone and Paiute Tribes from the Duck Valley Indian Reservation straddling Idaho and Nevada, unveiled the potential health benefits of her tribe’s ancestral dietary staple – the chokecherry pudding, known locally as toishabui.
Sparked by curiosity about its supposed anti-cancer properties, Sky embarked on a scientific journey to substantiate these claims. She sought guidance from Dr. Ken Cornell, a respected biochemistry professor at Boise State University who specializes in cancer cell studies.
Under Dr. Cornell’s supervision, four types of chokecherry samples were subjected to tests against uterine sarcoma cancer cells. Astonishingly, it was the traditional chokecherry pudding, complete with its crushed seeds, that showed effectiveness in stalling cancer cell growth. Remarkably, the cells began to perish within just 24 hours.
Sky highlighted the importance of the seeds, a vital component of the old recipe. Celebrated within her community, Sky’s efforts not only affirmed the medicinal potential of the chokecherry but also led her to clinch the First Grand Prize at the 2017 Elko County Science Fair in Nevada, from a pool of over 440 entries. Energized by this achievement, she is eager to extend her research to various cancer cell types over prolonged periods.
Sky is passionately convinced about the robust health of her forebears due to their nutritional habits, contrasting it with contemporary health issues like diabetes emerging from the abandonment of such traditional diets.
“It was the traditional preparation of toishabui with the crushed seeds that had the results,” Sky remarked. “I feel like our ancestors were really healthy. Nowadays, we’re prone to diabetes and other diseases. But back then, it was our food that made us healthy.”
Chokecherry: The Little Fruit with Big Antioxidant Power
The chokecherry tree, a native to North America, yields small fruits rich in antioxidants as they ripen towards the end of summer. However, the seeds of these fruit, known for their cancer-inhibiting capabilities, have largely been forgotten as they are usually discarded in popular recipes like chokecherry jam.
To honor these age-old medicinal practices, it is crucial to consume the whole fruit, seeds and all. Chokecherry pudding, a traditional delicacy, retains these seeds as part of its ingredients. Though the seeds contain minor cyanide-like elements, they’re safe in moderation and boiling during pudding preparation ensures safety. Enjoying chokecherries can also be done through making fruit leather, juice, or jam.
Crafting Chokecherry Pudding
While variations in the chokecherry pudding recipe exist among tribes, a shared principle is utilizing the complete fruit. Distinct from black cherry and other cherries, it’s vital to adhere to the chokecherry for its specific health benefits.
