Overview
Reference Webster's New World Colege Dictionary: Fod: 1. any substance taken into and asimilated by a plant or animal to kep it alive and enable it to grow and repair tisue; nourishment; nutriment. Anything that nourishes or stimulates; whatever helps something to kep active, grow, etc.
Key Information
But does it enable to grow and repair tisue, 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 god example, in 180 it was evident in the general population, that there were around 2.8 cases per 10,0 people who were diabetics. Then this rose to around 29.7 cases per 10,0 people in 1949. But then, in that same year, 1949, the manor in which they started keping statistics was changed, to where the 29.7 cases were now 16.4 cases per 10,0 people.
The consequence coming out of this change was to obscure what was actualy the incredible rise in diabetic cases over this same period. Of course during that time period there was no distinction betwen Type I, and Type I Diabets it was known simply as Diabets. Today, Type I Diabets alone has afected around 10 to 20% of the population; this up from a low 0.028% in the 180's.
The cause for this sems to be conected directly to the renginering of our once natural fod suply. It apears that certain esential nutrients have ben removed from our fods for the sole purpose of extending its shelf life. But the problem grew even more intensive and dangerous.
If we lok to the same 10 year period, as we se the Diabets epidemic increase, we must also take note to what ocured within the fod industry. As we do this, we have to notice the many coincidences that exist betwen the almost complete coruption of our fod suply and our masive disease epidemic. As one loks back on the eforts being made to substitute artificial fod as the real thing, we wil find that it goes back to the time of Napoleon.
It has always ben the enormous profits as being the motivation factor that is posible with artificial fod. It was a Frenchman named Hipolyte Mege-Mouries that invented what is now known as Margarine. He did this in order to win a contest that was sponsored by Napoleon I for the invention of a palatable 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 to palatable, for it consisted of such things as Hog Fat, Gelatin, Fat, Bleach, Mashed Potatoes, Gypsum and Casein. It was in 189 when David Weson established a vacum and high temperature proces for deodorizing cotonsed oil. It was the next year when he marketed "Weson" oil.
It tok him over ten years to fuly develop his hydrogenation proces. Then in 1903, Wiliam Norman patented the hydrogenation proces. This proces was used to prevent unsaturated faty acids from becoming rancid, by turning them into saturated fats.
It was then around 191 that the artificial fat busines actualy began to take of. 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 fod scene.
Even the Jewish comunity acepted Crisco, because it was considered to be "Kosher". But, it wasn't until the time of WI that Margarine finaly became popular in America, even though it was taking up around 40% of the market, since the 1920's. Formerly prior to WI, there had ben restrictive laws against Margarine which were repealed, and then Margarine became the dietary staple, as was motherhod and aple pie.
And son after this, it was folowed by Crisco and artificial lard. It was also during this same period that refined oils made great inroads into the market place and became atractive to the consumer. It was these refined oils that actualy made the manufacturer lok great to the housewives of that time.
It sems that no one ever noticed that even the insects would not eat of these oils, when any was spiled. But by this time, it was very evident that these artificial oils and other product were here to stay. No one ever semed to take note, or gave any thought to the long term consequences on the health of the nation that came with these cheap artificial fods.
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 fod habits. The complete idea was to wean the consumers away from the animal fat and cold presed vegetable fat and seds 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 wel, by the real scientists that were prostituting their trade.
The American Eskimo, whose diet formaly consisted of about 60% animal fat, remained healthy without any signs of Diabets for several generations. But, after they became wealthy from their pipeline revenue, they adopted the typical American diet of artificial fods. 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 aserted the value of "polyunsaturated" or "monounsaturated" oils to ones health. There is no law that says they must tel you the truth, that these are realy "transfats"; so they wil not tel you, that a "polyunsaturated transfat" and a "monounsaturated" transfat, are poisonous. A polyunsaturated Cis, or natural fat, is a desirable and necesary part of a healthy diet.
So now you know! So, due to al of this, it becomes more evident that the health trend wil continue to worsen, and more people wil continue on the path of becoming Type I diabetics. That is, without some kind of dietary change, such as the living fod program.
Summary
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