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Tuesday, June 23, 2020

Margarine - Another Wolf in Sheep's Clothing for Your Health


According to Webster's New World College Dictionary, "food" is defined as:
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 beneficial stimulation to our mind and body? There was a time when this question could be answered with an astounding "yes," regarding virtually anything that was officially classified as a food. 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 manner in which they started keeping statistics was changed, to where the 29.7 cases were now 16.4 cases per 100,000 people. Effectively, this change in statistical record-keeping worked to obscure what was actually an incredible rise in diabetic cases over this same period. Of course, during that time period there was no distinction between what we now know as type 1 and type 2 diabetes, as back then it was known simply as diabetes, period.

Today, type 2 diabetes alone has affected around 10 to 20% of the population; this is up from a low 0.0028% in the 1880s. The cause for this seems to be connected directly to the re-engineering of our once-natural food supply. Over the last century or so, 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 as to what had 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 in place of the real thing, we will find that it goes back to the time of Napoleon. Pure profit has always been the motivating factor behind the creation of artificial food. It was a Frenchman named Hippolyte Mege-Mouries who invented what is now commonly 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. His invention was eventually patented in England in 1869. Based on today's standards, this margarine was barely edible. It wasn't until 1874 that margarine was first introduced to us in America. It wasn't too palatable, for it consisted of such things as hog fat, gelatin, bleach, mashed potatoes, casein and even, unbelievably, gypsum.

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, which it did by turning them into saturated fats.

It was then around 1911 that the artificial fat business really began to skyrocket. These artificial fats did not spoil and turn rancid as unrefrigerated 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 had already occupied some 40% of the market since the 1920s. Formerly, and prior to WWII, there had been restrictive laws against margarine, but when these were repealed, margarine quickly became an American dietary staple as much as apple pie. And soon after this, margarine was followed in popularity and consumption by Crisco and artificial lard. It was also during this same period that refined oils made great inroads into the marketplace and became attractive to the consumer. It was these refined oils that actually made the fake-fat manufacturers 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 possible 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 becoming 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 oils which had worked and were proven as healthy for generations and entice them to the new refined oils instead. Saturated fat was declared to be bad by salespeople posing as scientists, and likewise 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 healthwise, and were reduced to the same lower 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 one's health. There is no law that says they must tell you the truth, that these are really "trans-fats," so in turn, they will certainly not tell you that a "polyunsaturated trans-fat" and a "monounsaturated trans-fat" are poisonous. A polyunsaturated fat, i.e., a natural fat, is a desirable and necessary part of a healthy diet. So now you know.

Until people really begin to question and challenge health chicaneries like these, more and more people will continue on the path to becoming type 2 diabetics, and/or having other series health problems. But the good news is that, little by little, people are starting to raise their concerns about the apparent contradictions between what the so-called authorities say is healthy -- and what is solidly indicated as being actually healthy according to hard science, minus any amount of marketing bribery.

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