High School Student Wins Science Fair – Proves Native American Recipe Kills Cancer Cells InVitro

In the heart of North America, where ancestral wisdom intertwines with modern science, an extraordinary story is unfolding. Destany “Sky” Pete, a young Native American student, dared to ask a question that bridges centuries of tradition and cutting-edge research: Could the humble chokecherry pudding, a cherished dish in her culture, hold the key to something much greater than nourishment?

Her journey from a small reservation to a competitive science fair is more than a tale of academic success—it’s a revelation about the powerful potential of traditional foods and their role in healing. What she discovered could change how we view the medicinal treasures hidden in nature, inspiring a deeper respect for the practices of those who came before us.

The Cultural Significance of Chokecherry Pudding

Traditionally, the preparation of chokecherry pudding involves crushing the entire berry, including the seeds, to create a rich, flavorful dish. As Destany “Sky” Pete, a junior at Owyhee High School in Nevada, explained, “The traditional (Shoshone and Paiute) method of preparing chokecherry pudding includes the seed of the chokecherry, crushed up.” However, modern adaptations often omit the seeds, focusing solely on the juice. Pete noted, “Nowadays, some people just kind of juice the berry and take out the seed completely. But maybe the seed has medicine that can help us to stay well.”

The significance of chokecherry pudding extends beyond its nutritional value. Elders within the community have expressed concerns that the decline in consumption of traditional foods, such as toishabui, correlates with an increase in health issues among tribe members. This perspective suggests that the wisdom embedded in ancestral dietary practices may hold keys to addressing contemporary health challenges.

In many Native American cultures, the chokecherry tree (Prunus virginiana) is esteemed not only for its fruit but also for its utility in crafting tools and its role in ceremonial practices. The tree’s widespread presence across North America has made it a staple in various Indigenous diets for millennia. The preparation and sharing of chokecherry pudding serve as acts of cultural preservation, reinforcing community bonds and passing traditions to future generations.

The Science Behind the Discovery

Destany “Sky” Pete’s journey into the medicinal potential of chokecherry pudding began with a hypothesis inspired by her cultural heritage: could the traditional preparation of toishabui, including crushed chokecherry seeds, inhibit cancer cell growth? To explore this, Pete collaborated with Dr. Ken Cornell, a biochemistry professor at Boise State University specializing in cancer cell research.

In their experiment, they prepared four different chokecherry specimens:

1. Traditional chokecherry pudding with crushed seeds.
2. Chokecherry pudding without seeds.
3. Chokecherry juice alone.
4. Chokecherry extract.

Each specimen was combined with uterine sarcoma cancer cells and incubated for 24 hours. The results were compelling: only the traditionally prepared chokecherry pudding with crushed seeds exhibited cancer-inhibiting properties. Pete observed, “It was the traditional preparation of toishabui with the crushed seeds that had the results.”

This finding suggests that compounds within the crushed seeds may be responsible for the observed anti-cancer effects. While the exact mechanisms remain to be fully elucidated, the study opens avenues for further research into the bioactive components of chokecherry seeds and their potential therapeutic applications.

Pete’s work garnered significant recognition. She was awarded the First Grand Prize at the 2017 Elko County Science Fair in Nevada, standing out among over 440 entries. This achievement earned her a $500 scholarship and accolades from organizations including the Navy and the Air Force. Additionally, her success qualified her for the Intel International Science Fair in Los Angeles, where she competed against approximately 1,800 high school students from over 75 countries.

Reflecting on her accomplishment, Pete expressed pride in representing her Native American heritage and emphasized the harmonious relationship between science and culture: “I’m proud to be Native American, and I want people to know that science and culture can be represented together.”

The Nutritional Powerhouse: Chokecherries

Nutritionally, chokecherries are rich in dietary fiber, aiding digestion and promoting gut health. They provide essential vitamins and minerals, including vitamin K, which plays a crucial role in blood clotting and bone health, and potassium, vital for maintaining healthy blood pressure levels.

A standout feature of chokecherries is their high concentration of antioxidants, particularly anthocyanins—the pigments responsible for their deep red to purplish-black hue. Anthocyanins have been studied for their anti-inflammatory and anti-carcinogenic properties. Research suggests that these compounds can combat oxidative stress, a factor linked to chronic diseases such as cancer and cardiovascular conditions.

Incorporating chokecherries into one’s diet may offer several health benefits:

• Anti-Inflammatory Effects: The antioxidants in chokecherries can help reduce inflammation, potentially lowering the risk of inflammatory diseases.
• Digestive Health: High fiber content supports healthy digestion and can alleviate digestive issues.
• Cardiovascular Support: Nutrients like potassium and anthocyanins contribute to heart health by regulating blood pressure and reducing oxidative stress.

It’s important to note that while the flesh of the chokecherry is nutritious, the seeds contain compounds that can release cyanide when metabolized. Traditional preparation methods, such as cooking the berries with crushed seeds in dishes like chokecherry pudding, mitigate this risk, rendering the dish safe for consumption. As Pete mentioned, “The traditional (Shoshone and Paiute) method of preparing chokecherry pudding includes the seed of the chokecherry, crushed up.” Modern adaptations often exclude the seeds, but traditional practices highlight their inclusion, possibly enhancing the dish’s health benefits.

Cancer-Fighting Potential of Chokecherries

This finding aligns with studies on related fruits. Research on chokeberries (Aronia melanocarpa), for instance, indicates that anthocyanins—potent antioxidants—can impede the growth of colon cancer cells and offer protective effects against breast cancer.

Additionally, a comparative analysis of various berries, including chokecherries, revealed that chokecherries possess high antioxidant capacity and significant levels of caffeic acid, a phenolic compound with recognized anti-cancer potential.

While these findings are promising, it’s essential to approach them with cautious optimism. The majority of studies, including Pete’s, have been conducted in vitro, meaning within controlled laboratory environments. As such, further research, particularly clinical trials involving human participants, is necessary to conclusively determine the efficacy and safety of chokecherries as a cancer treatment.

Nonetheless, the convergence of traditional knowledge and modern science underscores the potential of natural foods in health promotion and disease prevention. As Pete aptly stated, “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.”

Reviving Tradition: Recipe and Risks

Chokecherry pudding, or toishabui, is a traditional dish among the Shoshone and Paiute tribes, celebrated for its rich flavor and cultural significance. The traditional preparation involves using the entire chokecherry fruit, including the seeds, which are crushed to release their full essence. As Destany “Sky” Pete noted, “The traditional (Shoshone and Paiute) method of preparing chokecherry pudding includes the seed of the chokecherry, crushed up.”

Traditional Chokecherry Pudding Recipe:

1. Harvest Fresh Chokecherries: Select ripe chokecherries directly from the tree.
2. Clean the Berries: Rinse thoroughly to remove any debris.
3. Crush the Berries and Seeds: On a hard surface or using a stone mortar, crush the entire berries along with their seeds. Some modern adaptations utilize a meat grinder for this purpose.
4. Boil the Mixture: Place the crushed berry and seed mixture into a pot of boiling water. Boil until the water changes color, indicating the infusion of the chokecherry essence.
5. Thicken the Pudding: Gradually add flour to the boiling mixture, stirring continuously until it reaches a runny pudding consistency.
6. Sweeten to Taste: Add sugar as desired, stirring until fully dissolved.
7. Cool and Serve: Remove from heat, allow the pudding to cool, and enjoy.

This recipe emphasizes the inclusion of crushed seeds, a practice that may enhance the dish’s health benefits. However, it’s crucial to address the potential risks associated with consuming chokecherry seeds.