Oils sugars Heart
"THE OILING OF NORTH AMERICA" -3 by: Fallon, Sally, M.A | August 15, 2012 return to Oil page
SUGAR AND HEART DISEASE Most fat in our bodies and in the food we eat is in the form of triglycerides (three fatty acid chains attached to a glycerol molecule). Elevated triglycerides in the blood have been positively linked to proneness to heart disease but these triglycerides do not come directly from dietary fats: they are made in the liver from any excess sugars that have not been completely burned. The source of these excess sugars is any food containing carbohydrates, but particularly refined sugar and processed carbohydrates. Refined sugar and other refined products were virtually unknown in the human diet before 1600 and never used in great quantities before the present century. In 1821 the average sugar intake in America was 10 pounds per person per year; today it is 170 pounds per person per year. As the consumption of sugar has increased so have all civilized diseases.
We need foods that are whole, not skeletonized and denatured. Sugar, especially sucrose and fructose has been shown to shorten life in numerous animal experiments. Excessive use of sugar is associated with a rise in blood cholesterol, rise in triglycerides, increase in adhesiveness of the blood platelets, increase in blood insulin levels, etc. Numerous studies have positively correlated sugar consumption with heart disease. These results are far more positive than any of the studies linking heart disease and saturated fats. Moderate use of natural sweeteners is found in many traditional societies. We therefore recommended you satisfy your sweet tooth by eating fully ripened fruit in season and a limited use of natural sweeteners high in vitamins and minerals such as raw honey, dehydrated cane sugar juice (Sucanat) and maple syrup. Avoid all refined sugars including table sugar, brown sugar, corn syrup, fructose and large amounts of fruit juice.
PESTICIDES, TOXINS AND CONTAMINANTS We all need
to be very concerned about pesticides, toxins and
contaminants, not just in our animal foods but in
all of our foods. If we start demanding organically
grown milk, butter and vegetables, that will promote
a small scale yeoman-type farming economy. There are
really only two types of economies in the world: the
type where millions and millions of people make a
decent living and the type where a few people make
millions and millions of dollars. We want to reverse
the trend and gradually go back to the kind of
economy where we have a prosperous healthy farming
community and real foods and naturally raised foods.
BACKGROUND POLITICS: THE MOVE FROM SATURATED FATS TO
UNSATURATED OILS I have a little cookbook called
The Baptist Ladies' Cookbook published in
1895 - it's 100 years old. This collection of
recipes is very interesting because it contradicts
our present day dietary principles which are based
upon the theory that the increase of cancer and
heart disease today compared to a century ago is
caused by our consumption of more saturated fat from
animal products. Today we are being told that
saturated fats from animal sources and
saturated oils are the cause of cancer, heart
disease and obesity. Vegetable oils are being
used as a substitute in everything from baked goods
to baby food. There is hardly a recipe in this book
that does not contain plenty of butter, cream,
eggs or lard, but cancer and heart disease were
extremely rare before the turn of the century.
People were strong and sturdy, and gross obesity was
not a problem. The history of how this came into
being,
how a whole continent traded animal fats for
vegetable oils on the premise that vegetable
oils are better for our health is an interesting
story.
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