House cleaning is like stringing beads with no knot at the end of the thread.

"Usually the Lord gives us the overall objectives to be accomplished and some guidelines to follow, but he expects us to work out most of the details and methods." -Ezra Taft Benson-

Thursday, June 10, 2010

Oil, toxic to our bodies?

Well not all oils are toxic to our bodies, but many are! I have been researching oil, why? Why not? So I use olive oil, lard (yes, I save my bacon drippings in the fridge!), coconut oil and palm oil; I use these for sauteing, baking, and cooking.
I was trying to figure out why pioneers didn't suffer from heart attacks, diabetes, and bunches of other health problems when it came to me. Our diets changed, dramatically! No longer do we eat fresh meat (sorry but that meat in the grocery has been dead for weeks and months!), beans, fresh veggies. No now we eat frozen this or that (gross), meat that was raised questionably, no beans, no fresh veggies (unless you count iceburg lettuce and carrots).
Our ancestors ate meat, cooked in grease from that meat, along with fresh veggies brought up from the root cellar,  and whole grain breads that were usually made sometime that week, so usually as you were getting to the last loaves of bread mom would make  more gravy or soup type dinners to soften it. They cooked grains and ate them... WHOLE.. they didn't have to have everything powdered before eating it.

Researchers at the University of Colorado found that when people go on low-fat diets, a fat-storage enzyme called lipoprotein lipase becomes more active, causing the small amount of fat you eat to be stored more easily, thus increasing fat storage in the body. It's ironic that we avoid eating fat to lose weight, but end up gaining more body fat in the process.
It's a mistake to think of fat as a poison. On the contrary, it is a necessary nutrient. Fat is an essential nutrient just as much as protein, vitamin C, or calcium. We need fat in our diet to maintain proper health. With out fat in our diet we would all sicken and die from nutrient deficiency. With out fats the body suffers from deficiency disease symptoms which include skin lesions, neurological and visual problems, growth retardation, reproductive failure, skin abnormalities, and kidney and liver disorders.
Fat is also necessary for the digestion and absorption of many essential nutrients, it is through the fatty portion of foods that  we get our fat-soluble vitamins such as A, D, E, and K, as well as other important nutrients such as beta-carotene. No fat, no absorption.

Our bodies are suffering because of how we as Americans started eating differently.

Before the Second World War soybean and other polyunsaturated oils were used almost exclusively for industrial purposes. Then chemists found a way to make oil based paint from petroleum and soybean farmers were going to suffer. So the farmers started to feed it to their animals, in hopes of making a cheaper feed. It showed promise, not only did corn and soybean oil add more calories but also had an antithyroid effect taht caused the animals to be fattened at a much lower cost. BUT they also developed tumors and degenerative health problems. So the cattle industry stopped using vegetable oils.

Now what to do? Well, I might get a little off topic, so go read the Prep Pro article on this.  It's about coconut oil. But I am not done sharing. Please, read on

Do you know where Crisco comes from? I gagged when I found out. It is from, originally, hydrogenated cotton seed oil. The name for Crisco comes from that. Shall I tell you how they make it? Ok, here goes:
Proctor & Gamble developed the process of hydrogenation in 1907. It was a new process that could transform a liquid vegetable oil into a solid fat that resembled lard. The first use of hydrogenation was to transform cheap cottonseed oil into a solid fat that could be used in place of lard and tallow in making of soap and candles.
It was a success! So they reasoned that since hydrogenated cottonseed oil resembled lard, why not sell it as a food. So in 1911 they introduced Crisco shortening. The name Crisco was derived from the words CRYStalized Cottonseed Oil. They distributed a cookbook to get people to switch from butter and lard to this shortening. They said it was more economical and healthier (with not proof!!). The depression helped them, alot! crisco and margarine were cheaper than butter.  MOST of the research done on vegetable oils was sponsored by Proctor & Gamble. 

So to make Crisco:
The process of hydrogenation begins with a refined vegetable oil. Now most are made from soybean oil. The oil is mised with tiny metal particles, usually NICKEL OXIDE (which is VERY toxic and impossible to completely remove), to act as a chemical catalyst. Under high pressures and temps hydrogen gas is squeezed into the oil and chemically bonded to the fat molecules. Emulsifiers and starch are then forced into the mixture to give it a better consistency. The mixture is again subjected to high temperatures in a steam-cleaning process to remove its horrible odor. The hydrogenation process is now complete, BUT the resulting oil is a gross gray color, like a jar of axle grease, so it is bleached to give it a more appetizing white appearance.

MMMMmmm doesn't that sound tasty? Oh my I'm gagging again.  These are some the most toxic fats ever known!

Now shall we start in on Olestra (a.k.a. Olean)???  You may have seen in on the WOW! potato and corn chips. This artificial fat is known to cause a laxative effect, to the point of severe dehydration! Proctor & Gamble have received more than 13,000 reports of adverse reactions from customers. An even bigger danger than abdominal cramping and loose stools is the fact taht olestra prevents absorption of important fat-soluble vitamins A, D, E and K.

There is more info, but I am not going to write it all out for you. Please read Preparedness Pro's article. If you want to know more, research it.

Info from:
Dr. Fife
Dr. Walter Willett, Harvard School of Public Health
University of Colorado, researchers
New England Journal of Medicine, November 20, 1997
Harvard School of Public Health & Brigham and Women's Hospital in Boston, researchers
Dr. Mary Enig

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