Reference Webster’s New World College Dictionary: Food: 1. any substance taken into and assimilated by a plant or animal to keep it alive and enable it to grow and repair tissue; nourishment; nutriment. 2. Anything that nourishes or stimulates; whatever helps something to keep active, grow, etc.
Does our food supply enable us to grow and repair tissue, 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 good example, in 1880 it was evident in the general population, that there were around 2.8 cases per 100,000 people who were diabetics. Then this rose to around 29.7 cases per 100,000 people in 1949. But then, in that same year, 1949, the way in which they started keeping statistics was changed, to where the 29.7 cases were now 16.4 cases per 100,000 people. The consequence coming out of this change was to obscure what was actually the incredible rise in diabetic cases over this same period. Of course during that time period there was no distinction between Type I, and Type II diabetes it was known simply as diabetes.
Today, Type II diabetes alone has affected around 10 to 20% of the population; this is up from a low 0.0028% in the 1880’s. The cause for this seems to be connected directly to the reengineering of our once natural food supply. It appears that certain essential nutrients have been removed from our foods for the sole purpose of extending its shelf life. But the problem grew even more intensive and dangerous. If we look to the same 100 year period, as we see the diabetes epidemic increase, we must also take note to what occurred within the food industry. As we do this, we have to notice the many coincidences that exist between the almost complete corruption of our food supply and our massive disease epidemic.
As one looks back on the efforts being made to substitute artificial food as the real thing, we will find that it goes back to the time of Napoleon. It has always been that enormous profits from artificial food are the motivating factor. It was a Frenchman named Hippolyte Mege-Mouries that invented what is now known as margarine. He did this in order to win a contest that was sponsored by Napoleon III for the invention of a palatable table fat. He 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 too palatable, for it consisted of such things as Hog Fat, Gelatin, Fat, Bleach, Mashed Potatoes, Gypsum and Casein.
It was in 1899 when David Wesson established a vacuum and high temperature process for deodorizing cottonseed oil. It was the next year when he marketed “Wesson” oil. It took him over ten years to fully develop his hydrogenation process. Then in 1903, William Norman patented the hydrogenation process. This process was used to prevent unsaturated fatty acids from becoming rancid, by turning them into saturated fats.
It was then around 1911 that the artificial fat business actually began to take off. 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 food scene. Even the Jewish community accepted Crisco, because it was considered to be “Kosher”.