The
foods of today are not as healthy as they were in past years. If one
wants to stay healthy, then that person must seek an alternative to
what is considered as the normal food program, and eating habits.
Reference Webster's New World College Dictionary:
Food: 1. any substance taken into and assimilated by a plant or animal
to keep it alive and enable it to grow and repair tissue; nourishment;
nutriment.
2. Anything that nourishes or stimulates; whatever helps something to keep active, grow, etc.
But does it enable to grow and repair tissue, or give proper
nourishment and stimulants to our mind and body? There was a time when
this question could be answered with an astounding yes. But this
certainly isn't true anymore!
As a good example, in 1880 it was evident in the general population,
that there were around 2.8 cases per 100,000 people who were diabetics.
Then this rose to around 29.7 cases per 100,000 people in 1949. But
then, in that same year, 1949, the manor in which they started keeping
statistics was changed, to where the 29.7 cases were now 16.4 cases per
100,000 people. The consequence coming out of this change was to
obscure what was actually the incredible rise in diabetic cases over
this same period. Of course during that time period there was no
distinction between Type I, and Type II diabetes it was known simply as
diabetes.
Today, Type II diabetes alone has affected around 10 to 20% of the
population; this is up from a low 0.0028% in the 1880's. The cause for
this seems to be connected directly to the reengineering of our once
natural food supply. It appears that certain essential nutrients have
been removed from our foods for the sole purpose of extending its shelf
life. But the problem grew even more intensive and dangerous. If we
look to the same 100 year period, as we see the diabetes epidemic
increase, we must also take note to what occurred within the food
industry. As we do this, we have to notice the many coincidences that
exist between the almost complete corruption of our food supply and our
massive disease epidemic.
As one looks back on the efforts being made to substitute artificial
food as the real thing, we will find that it goes back to the time of
Napoleon. It has always been the enormous profits as being the
motivation factor that is possible with artificial food. It was a
Frenchman named Hippolyte Mege-Mouries that invented what is now known
as Margarine. He did this in order to win a contest that was sponsored
by Napoleon III for the invention of a palatable table fat. We patented
his invention in England in 1869. Based on today's standards, this
Margarine was barely edible. It wasn't until 1874 when Margarine was
first introduced to us in America. It wasn't too palatable, for it
consisted of such things as Hog Fat, Gelatin, Fat, Bleach, Mashed
Potatoes, Gypsum and Casein.
It was in 1899 when David Wesson established a vacuum and high
temperature process for deodorizing cottonseed oil. It was the next
year when he marketed "Wesson" oil. It took him over ten years to fully
develop his hydrogenation process. Then in 1903, William Norman
patented the hydrogenation process. This process was used to prevent
unsaturated fatty acids from becoming rancid, by turning them into
saturated fats.
It was then around 1911 that the artificial fat business actually began
to take off. These artificial fats did not spoil and turn rancid as
un-refrigerated natural products do. It was also this same year that
Crisco came upon the food scene. Even the Jewish community accepted
Crisco, because it was considered to be "Kosher".
But, it wasn't until the time of WWII that Margarine finally became
popular in America, even though it was taking up around 40% of the
market, since the 1920's. Formerly prior to WWII, there had been
restrictive laws against Margarine which were repealed, and then
Margarine became the dietary staple, as was motherhood and apple pie.
And soon after this, it was followed by Crisco and artificial lard. It
was also during this same period that refined oils made great inroads
into the market place and became attractive to the consumer. It was
these refined oils that actually made the manufacturer look great to
the housewives of that time. It seems that no one ever noticed that
even the insects would not eat of these oils, when any was spilled.
But by this time, it was very evident that these artificial oils and
other product were here to stay. No one ever seemed to take note, or
gave any thought to the long term consequences on the health of the
nation that came with these cheap artificial foods. The whole period
that started in the 1930s up until the present, was increasingly
proliferated by a market driven science, one that was out to change
consumer food habits. The complete idea was to wean the consumers away
from the animal fat and cold pressed vegetable fat and seeds that had
worked and was healthy for generations, and entice them to the new
refined oils. Saturated fat was declared to be bad by salespeople
posing as scientists, and as well, by the real scientists that were
prostituting their trade.
The American Eskimo, whose diet formally consisted of about 60% animal
fat, remained healthy without any signs of diabetes for several
generations. But, after they became wealthy from their pipeline
revenue, they adopted the typical American diet of artificial foods.
Then within one generation, they had degenerated health wise, to the
same health status that was then considered normal in America.
As scientific studies increased, several misleading studies came out
regarding artificial fats, and the oil companies asserted the value of
"polyunsaturated" or "monounsaturated" oils to ones health. There is no
law that says they must tell you the truth, that these are really
"transfats"; so they will not tell you, that a "polyunsaturated
transfat" and a "monounsaturated" transfat, are poisonous. A
polyunsaturated Cis, or natural fat, is a desirable and necessary part
of a healthy diet. So now you know!
So, due to all of this, it becomes more evident that the health trend
will continue to worsen, and more and more people will continue on the
path of becoming Type II diabetics. That is, without some kind of
dietary change, such as the living food program.
