Ka Wai Ola - Office of Hawaiian Affairs, Volume 15, Number 6, 1 June 1998 — Hoʻ onā ke ola i ka kale o ke akua The gods help man [ARTICLE+ILLUSTRATION]
Hoʻ onā ke ola i ka kale o ke akua The gods help man
By Claire Hughes, Nutritionlst Hawai'i Department Of Health
HAWAI1ANS believed that all things, animate and inanimate, possessed mana. Mana is thc life force whieh is represen- 1 tative of the spiritual side | of our universe. Hawaiians were surrounded by their gods in plant, tree, rock and animal forms, and they knew that assistance and strength from the gods were always
near. (rreat respect and reverence were shown for all things and all beings because of the mane that was present. Based on this belief, Hawaiian foods were aIso thought to be infused with mana. this spiritual essence that transmitted health, built strong bodies and healed illness, in addition to establishing a eon-
nection with the spiritual world. Hawaiians were very mueh aware that the foods they ate represented the gods. Eaeh of the four major gods had more than one kinolau, or body form, in whieh he dwelled at all times. Kalo, kō (sugar eane), and 'ohe (bamboo) were known as the bodiēs of Kāne, the giver of life. Kanaloa, the God of the sea was present in the banana, octopus, large fish and marine mammals. The kinolau of Kū, the God of war and building, was found in the niu (coconut), 'ulu md most large trees. Kū was also the protector of all plants. The eel and sea cucumber were further kinolau of Kū. Lono, the god of agriculture, water, fertility and peaee, was embodied in the kalo leaf, 'uala (sweet potato), 'ipu (gourd), the mullet or 'aholehole and pua'a (pig). Lono is also found in the rain clouds. The two gods who were most dominate in everyday living were Kāne and Lono. Pōpolo, one of the kinolau of Kāne, was and still id used as a healing herb to build strong bodies. In the old days, pōpolo greens were steamed separately or with other greens and eaten as part of daily meal. The mana of Kāne was found in drinking water and the water used in agriculture and home gardens. Hawaiians cooked foods very simply by steaming or baking. When foods are wrapped in ti leaves and are cooked together, the flavors that develop are 'ono. I ean remember as a youngster being told to eat all of my greens because they were my medicine. I also remember the special care that was taken in serving the poi. Always, the poi bowl was very carefully stored and kept covered, and when it was placed upon the table, we ate heartily and cheerfully. As a child I was not fully aware of the significance of the care of the poi Bowl. I only knew that dinner around the poi bowl was always a very special event. Participants in the traditional Hawaiian diet programs so popular around the islands have experienced first hand the healing power and qualities of the Hawaiian foods. Eating the greens, 'uala, kalo, poi and 'ulu with fish and limu from our Hawaiian waters has restored health to numerous participants in eaeh of the programs. During the three-week program of eating traditional foods, immediate improvement was observed in diabetes control, lowering blood pressure and cholesterol levels. These programs are successful in helping to heal and repair the body because they nourish not only the body with traditional foods, but also the spirit with traditional, cultural teachings. ■
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