The Inca believed that sicknesses were the work of the Gods, so religion and health were closely intertwined. They lived long and healthy lives, often reaching the age of 200! This was partly because they lived a healthy lifestyle and ate well. They didn't suffer from many diseases either, but when the Spaniards came and invaded, the diseases came with them. Because the Incas had never come across the sicknesses their bodies weren't immune and hundreds died.
Methods they used to cure injuries and sicknesses
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They were very advanced medically compared to other parts of the world at the time, and knew how to treat many sicknesses. Their doctors were able to ease coughs, ulcers, toothaches, and eye problems, although they also had more spiritual doctors that would chant and communicate with the spirits to heal them.
The Inca would chew on coca leaves for painkillers, and had natural antiseptics made of soap-like plants. Sasparilla was used to cure painful sores, and the molle tree was boiled and put on wounds to speed healing up. They managed to carry out blood transfusions (and were possibly some of the first people to do so). This was mostly successful because many people in the civilization were from the same blood group. The Inca knew how to treat wounds too- they used bark from a pepper tree, boiled it, then place it on a wound. Sometimes they would simply burn the wound to keep it from getting infected. To close a wound they found large ant jaws and used them as clasps (similar to stitches)
Surgeons in the Inca society could take small sections of skin from the hand to cover a head injury, similar to a modern day skin graft. The Inca had a method to release pressure from the brain called trepanation. They would drill a hole in the skull with a copper knife, after the patient had been given anaesthetic made from jungle plants. It has been found that many survived, and that the hole had partly closed up in over half of the patients. The surgeons knew all about the brain's anatomy, and didn't cut parts of the skull where it would be fatal.
The Inca would chew on coca leaves for painkillers, and had natural antiseptics made of soap-like plants. Sasparilla was used to cure painful sores, and the molle tree was boiled and put on wounds to speed healing up. They managed to carry out blood transfusions (and were possibly some of the first people to do so). This was mostly successful because many people in the civilization were from the same blood group. The Inca knew how to treat wounds too- they used bark from a pepper tree, boiled it, then place it on a wound. Sometimes they would simply burn the wound to keep it from getting infected. To close a wound they found large ant jaws and used them as clasps (similar to stitches)
Surgeons in the Inca society could take small sections of skin from the hand to cover a head injury, similar to a modern day skin graft. The Inca had a method to release pressure from the brain called trepanation. They would drill a hole in the skull with a copper knife, after the patient had been given anaesthetic made from jungle plants. It has been found that many survived, and that the hole had partly closed up in over half of the patients. The surgeons knew all about the brain's anatomy, and didn't cut parts of the skull where it would be fatal.
Inca Sanitation and hygiene
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The Inca had extremely well built waterways and drainage systems throughout their city centers. Water mostly came from rivers, but also came from springs in the mountains. They used cut stones for all the waterways and drainage. To get the water to reach the vegetables up the mountain they cut channels in the cliff and tunnels. This also meant people living in higher altitudes could have clean and fresh water. The Emperors in Machu Piccu had complete bathrooms, with a separate drain to take away dirty bath water so that it was always clean. Common people often had baths that linked up with the waterways too. In addition to baths they had soaps which came from plants that could be lathered on skin. The higher ranking citizens had 'toilets' which were holes in the ground in closed off areas. There were pipes which ran down the mountain-side to dispose of their waste, not being mixed with the clean water or eroding the mountain.
Sap from trees and other plants could be chewed and made into gum to clean the teeth. They would also use twigs from the molle tree as a toothbrush.
Sap from trees and other plants could be chewed and made into gum to clean the teeth. They would also use twigs from the molle tree as a toothbrush.
Inca Nutrition
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The Inca diet was mainly vegetarian, and large amounts of crops were grown on the hillsides; in some places irrigation systems were even built to make them more prosperous. They mainly ate and grew potatoes which actually originated from Peru. They also grew quinoa, beans, squash, sweet potatoes, avocados and tomatoes. Potatoes and other root vegetables were grown because they could withstand cold temperatures better. In the mountains it could get down to- 20 degrees so they were the best options. The nutrition and diet of the people living in the higher altitudes was different to the lower because of this.
The Inca made vegetable soups and stews out of the things they grew. The Inca ate some varieties of seaweed from off shore, and even ate raw blue algae! They would also store the algae and make it into a dessert.
Some meat was eaten by the Inca, and the most popular meat eaten came from alpacas and llamas. These animals were very useful, not only for eating, but also for their wool and for carrying possessions. The common Incas would eat more basic foods such as guinea pigs (stuffed with hot stones to cook). Guinea pigs were easy to keep and multiply so it was very popular. A popular dish was cuy- a fried whole guinea pig. Fish was a common meat in the Inca army too, and a main diet food in the coastal regions.
Chicha was the main Inca drink apart from water, made from chewed up corn which was left for a few days to make it a mildly alcoholic drink.
The Inca made vegetable soups and stews out of the things they grew. The Inca ate some varieties of seaweed from off shore, and even ate raw blue algae! They would also store the algae and make it into a dessert.
Some meat was eaten by the Inca, and the most popular meat eaten came from alpacas and llamas. These animals were very useful, not only for eating, but also for their wool and for carrying possessions. The common Incas would eat more basic foods such as guinea pigs (stuffed with hot stones to cook). Guinea pigs were easy to keep and multiply so it was very popular. A popular dish was cuy- a fried whole guinea pig. Fish was a common meat in the Inca army too, and a main diet food in the coastal regions.
Chicha was the main Inca drink apart from water, made from chewed up corn which was left for a few days to make it a mildly alcoholic drink.