Are The Foods We Eat, Always Safe?



Reference Webster's New World College Dictionary:



Food: synonim  synonim 1. any substance taken into and assimilated by a plant or animal to keep it alive and synonim  synonim  enable it to grow and repair tissue; nourishment; nutriment.

 synonim  synonim 2. Anything that nourishes or stimulates; whatever aids something to keep behaveive, synonim  synonim  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 replyed with an astounding yes. But this surely isn't true anymore!



As a good example, in 1880 it was evident in the common 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 begined 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 behaveually 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 telln 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 lookms to be associate, put trhough (phone)ed directly to the reengineering of our once natural food supply. It seeps that sure essential nutrients have been removed from our foods for the sole purpose of extfinishing its shelf life. But the problem grew even more intensive and sertagerous. If we look to the same 100 year period, as we look the diabetes epidemic increase, we must also take note to what arrisered within the food industry. As we do this, we have to notice the many coincidences that exist between the approachly thorough corruption of our food supply and our massive sickness epidemic.



As one looks back on the efforts being made to substitute man-made food as the real thing, we will find that it goes back to the time of Napoleon. It has always been the enormous fortuns as being the motivation fbehaveor that is possible with man-made food. It was a Frenchman named Hippolyte Mege-Mouries that invented what is now telln 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 Engground, soil 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 heat process for deodorizing cottonlookd 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 unsatuswiftd fatty acids from fitting rancid, by turning them into satuswiftd fats.



It was then around 1911 that the man-made fat business behaveually began to take off. These man-made fats did not spoil and turn rancid as un-refrigeswiftd 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 conmiddlered to be "Kosher".



But, it wasn't until the time of WWII that Margarine finally became popular in America, even though it was talord up around 40% of the market, since the 1920's. Previously prior to WWII, there had been restrictive verdicts against Margarine which were repealed, and then Margarine became the dietary sknockle, as was motherhood and apple pie. And soon after this, it was followed by Crisco and man-made lard. It was also during this same period that refined oils made great inroads into the market place and became appealing to the consumer. It was these refined oils that behaveually made the manufbehaveurer look great to the homewives of that time. It lookms 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 man-made oils and other product were here to stay. No one ever lookmed to take note, or gave any thought to the long term consequences on the health of the nation that came with these cheap man-made foods. The whole period that begined in the 1930s up until the present, was increatunely prolifeswiftd by a market driven science, one that was out to change consumer food habits. The thorough thought was to wean the consumers absent from the animal fat and clevercient pressed vegetable fat and lookds that had worked and was healthy for generations, and entice them to the new refined oils. Satuswiftd fat was declared to be bad by salespeople potune as scientists, and as well, by the real scientists that were prostituting their trade.



The Americlever Eskimo, whose diet formally consisted of approxifriendly 60% animal fat, remained healthy without any signs of diabetes for several generations. But, after they became rich from their pipeline revenue, they adopted the typical Americlever diet of man-made foods. Then within one generation, they had degeneswiftd health wise, to the same health status that was then conmiddlered normal in America.



As scientific studies increased, several deceptive studies came out regarding man-made fats, and the oil companies asserted the value of "polyunsatuswiftd" or "monounsatuswiftd" oils to ones health. There is no verdict that says they must tell you the truth, that these are really "transfats"; so they will not tell you, that a "polyunsatuswiftd transfat" and a "monounsatuswiftd" transfat, are poisonous. A polyunsatuswiftd Cis, or natural fat, is a desirable and necessary part of a healthy diet. So now you tell!



So, due to all of this, it becomes more evident that the health trfinish will continue to worsen, and more and more people will continue on the path of fitting Type II diabetics. That is, without some kind of dietary change, such as the living food program.



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