Are The Foods We Eat Always Safe
Below is a MRR and PLR article in category Health Fitness -> subcategory Diabetes.
Are the Foods We Eat Always Safe?
Introduction
The foods we consume today differ greatly from those of the past in terms of health benefits. To maintain well-being, it's important to seek alternatives to conventional eating habits and standard food choices.
Historical Perspective
The Changing Definition of Food
The traditional definition of food is any substance consumed to sustain life, growth, and tissue repair. Once, this definition held true without question, but that's no longer the case.
Rise in Diabetes
In 1880, diabetes affected approximately 2.8 per 100,000 people. By 1949, it rose to 29.7 per 100,000, though a change in statistical methods reported this inaccurately as 16.4 per 100,000. This epidemic continued to grow, largely unnoticed during that time, and has now escalated, with Type II diabetes affecting 10-20% of the population ?" a significant increase from just 0.0028% in the 1880s.
The Role of Food Processing
Nutrient Depletion
The dramatic rise in diabetes is closely tied to changes in our food supply. Essential nutrients have been removed from foods to extend shelf life, negatively impacting health.
Historical Development of Artificial Foods
Efforts to create artificial foods trace back to Napoleon’s era, driven by profit potential. Hippolyte Mege-Mouries invented margarine to win a contest, and by 1869, he patented it in the UK. Initial versions included non-appetizing ingredients like hog fat and bleach. Margarine’s market introduction in America in 1874 marked the beginning of significant changes in dietary practices.
Introduction of Hydrogenation
In 1899, David Wesson developed a process for deodorizing cottonseed oil, leading to the marketing of "Wesson" oil. William Norman’s 1903 patent for hydrogenation further advanced the production of artificial fats by preventing unsaturated fats from becoming rancid.
Market Expansion and Consumer Influence
Post-War Popularity Surge
Artificial fats saw increased market acceptance around 1911. Crisco’s introduction, considered kosher, gained popularity, and by WWII, margarine became a dietary staple. Refined oils also became common, despite natural warnings like insects avoiding them.
Shift in Dietary Habits
From the 1930s onward, consumer habits were steered toward refined oils. Market-driven science promoted these products, moving consumers away from healthier animal and cold-pressed vegetable fats. Misleading studies and marketing tactics demonized saturated fats, further shifting public perception.
Health Implications
Impact on Indigenous Diets
The American Eskimo relied on a diet consisting largely of animal fat and remained healthy. However, as they adopted American diets rich in artificial foods, their health declined within a generation to match the norm seen in the U.S.
Misleading Marketing
Oil companies promoted the benefits of "polyunsaturated" and "monounsaturated" oils without disclosing they are transfats, which are harmful. Nutritional "Cis" or natural fats are necessary for health, highlighting the need for informed dietary choices.
Conclusion
The ongoing deterioration of public health and the rise in Type II diabetes are unlikely to slow without significant dietary changes. Embracing a living food program could offer a path to reversing these trends. To safeguard health, it's crucial to critically examine and modify our food choices.
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