Explorer to Eat Only Fermented Seal in Greenland Gut Health Study

British explorer and chef Mike Keen is undertaking a month-long skiing expedition across northern Greenland, during which he will consume only fermented seal meat. This journey serves as both a culinary experiment and a scientific study collaborated with Inuit microbiologist Aviâja Lyberth Hauptmann from the University of Greenland. The primary objective is to investigate how transitioning from a Western diet to a traditional Inuit diet, rich in fermented animal products known as igunaq, impacts the gut microbiome. Keen will collect stool samples from himself and his sled dog throughout the 320-kilometer trek to analyze changes in microbial diversity. Researchers hypothesize that traditional fermentation practices enhance gut health and nutrient absorption, potentially explaining why historical Inuit populations thrived on high-meat diets without modern associated health issues. The study also aims to preserve knowledge of indigenous food safety practices, which are disappearing as modern methods replace traditional underground fermentation. Keen employs specific techniques, such as keeping meat just above freezing, to prevent dangerous pathogens like botulism while allowing beneficial fermentation.