Are the foods that we eat, always safe?

Bookmark and Webster's New World College Dictionary:

Food: 1. Any material absorbed and digested by the plant or animal to keep alive and enable growth and tissue repair, food, food.

2. All feeds or stimulates all helps to keep everything Active, grow, etc..

But it can grow and repair tissue, or give adequate food and stimulants to our mind and body? There was a time when you could have answered that question yes amazing with one. But this certainly is not true!

For example, in 1880, it was clear in the general population, there were about 2.8 cases per 100,000 people who were diabetics. Then this figure rose to nearly 29.7 cases per 100,000 inhabitants in 1949. But then, in the same year 1949, the palace where they started keeping statistics was changed, as were cases 29.7 16.4 now cases per 100,000 people. As a result of this change coming to block what was actually incredibly high incidence of diabetes during the same period. Of course, during this time there was no distinction between type I and diabetes type II, it was known simply as diabetes.

Today, it has the effect only of type II diabetes about 10-20% of the population, the lowest level of 0.0028% in the 1880s. Some reason it seems to be connected directly to the redesign of our food supply natural once. Seems to have been removed some essential nutrients from our food for the sole purpose is to prolong his life. But the problem is more severe and dangerous. If we look at the same period of 100 years, as we see increasing diabetes epidemic, we must also take note of what happened in the food industry. As we do, we must note many coincidences between almost complete corruption of our food supply and B. We have a wide range.

With the return on efforts to replace the artificial feeding and the real thing, we find that it goes back to the time of Napoleon. It has always been enormous profits as a motivation factor that is possible with artificial food. The Frenchman Hippolyte named Mege-MOURIES who invented what is now known as ghee. Do this in order to win the competition which was sponsored by Napoleon III for the invention of the fat acceptance table. We invention patented in England in 1869. This was margarine based on today's standards barely edible. It was not until 1874 when it was first introduced once margarine us in America. Was not very palatable, because it consists of things like lard, gelatin and fat, Bleach, and mashed potatoes and gypsum and casein.

Was in 1899 when it was established David Wesson vacuum and process high-temperature for deodorizing cottonseed oil. Was the following year when marketed "Wesson" oil. It took more than ten years of full development of its hydrogenation process. Then, in 1903, patented by William Norman hydrogenation process. This process has been used to prevent unsaturated fatty acids from becoming rancid, by turning them into saturated fats.

It was then in 1911 that the company's synthetic fat really began to take off. These synthetic fats does not spoil and turn rancid and non-refrigerated natural products do. It is also this same year that Crisco came on the culinary scene. Accept even the Jewish community Crisco, because it is considered "kosher."

But it was not until World War II, ghee and finally became popular in America, even if it was made around 40% of the market since the 1920s. Sometime before World War II, there was a restrictive laws against margarine that had been canceled and become fundamental margarine, like motherhood and apple pie. And shortly after, it was followed by Crisco and artificial lard. It was also during this same period that refined oils come a long way in the market and have become attractive to the consumer. This is refined oils made by the manufacturer actually look good housewives at the time. No one seems to ever notice that even insects do not eat these oils, when spilled.

But at that time, it was very clear that this industrial oils and other products was here to stay. No one ever seems 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. Throughout the period, which began in the 1930s and even today, it was increasingly spread by the market driven science, one has to change consumer habits. Been selling the idea to wean consumers away from animal fats and vegetable fats cold compress and seeds that had worked and was healthy for generations, and encourage new refined oils. And announced the bad saturated fat by salespeople posing as scientists, and so on, before the real scientists that were prostitution business.

American Eskimo and remained diet consisting officially of about 60% of animal fat and healthy with no signs of diabetes for several generations. But after becoming wealthy from their pipeline revenues, dependence typical American diet of artificial foods. Then, in one generation, they have deteriorated health wise, for the same health status which was then considered normal in America.

Also increased scientific studies, and studies came misleading on several synthetic fats and oil companies have confirmed the value of oil "unsaturated" or "monounsaturated" for the health. There is no law says you must tell you the truth, and it really is "over", but it will not tell you that "polyunsaturated cross" and "monounsaturated" unsaturated, are toxic. A polyunsaturated fat or natural CIS, is a desirable and necessary part of a healthy diet. So now you know!

Therefore, and because of this, it becomes clear that the health trend will continue to worsen, and increasingly continue on the road to becoming diabetic type II. That is, without some sort of change in diet, and living Food Program.