 Because some of the meat the Inuit eat is raw and fresh, or freshly frozen, they can obtain more carbohydrates from their meat, as dietary glycogen, than Westerners can.The Inuit practice of preserving a whole seal or bird carcass under an intact whole skin with a thick layer of blubber also permits some proteins to ferment, or hydrolyze, into carbohydrates.Furthermore, the blubber, organs, muscle and skin of the marine mammals that Inuit eat have significant glycogen stores, which assist those animals when oxygen is depleted on prolonged dives.