If they would only use Mesquite Bean Flour and stevia based sweetners they would have a product I would purchase regularly and one which would not decimate the Native American population - as much. I might eat a Frybread mean once a year. However, there are some people who eat it every day!
Tastes like heaven but your body will never forgive you in the morning.According to Navajo tradition, frybread was created using flour, sugar, salt and lard given by the United States government when the Navajo Native Americans were relocated to Bosque Redondo, New Mexico from Arizona in 1864.Prior to that time, diabetes was pratically unknown among the indigenous peoples of North and South America!
From the article at: http://www.smithsonianmag.com/people-places/frybread.html
Chaleen Brewer is a nutritionist at the Genesis Diabetes Prevention Program based in the Gila River capital of Sacaton. She says commodity foods like processed cheese, potted meats, and the lard used in making frybread are partly responsible for a "diabetes epidemic" among her people. As Secola puts it, "frybread has killed more Indians than the federal government."
Whether you call it Bannock, Bhatoora, Deep-fried pizza, Lángos, Fried dough, Fritters, Sconnes, Fried dough, Puri, Sopaipilla or Frybread; it's should be considered as a SMALL part of any diet - NOT A STAPLE! I have had frybread made from mesquite bean flour and it is superior in every way to the refined white flour variety - Take back your culture my Native Brothers and Sisters - demand Mesquite Bean Frybread options from your FryBread House and other purveyors of the heavenly cloud!
