Daniel Begay, who is Navajo, had always been told growing up that traditional American Indian foods were good for him.
But because most American Indians are lactose intolerant, "they aren't getting that same source of calcium from dairy products," Begay says.
Turns out that it's a traditional cooking method that is key to his bone health. The Navajo burn juniper branches, collect the ash and stir it into traditional dishes. The most popular: blue corn mush.