diabetes 2

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.

But does it enable 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
0
people who were diabetics. Then this rose to around 29.7 cases per 100
0
people in 1949. But then
in that same year
1949
the manor in which they started keeping statistics was changed
to where the 29.7 cases were now 16.4 cases per 100
0
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 the enormous profits as being the motivation factor that is possible with artificial food. 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. We 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".

But
it wasn't until the time of WWII that Margarine finally became popular in America
even though it was taking up around 40% of the market
since the 1920's. Formerly prior to WWII
there had been restrictive laws against Margarine which were repealed
and then Margarine became the dietary staple
as was motherhood and apple pie. And soon after this
it was followed by Crisco and artificial lard. It was also during this same period that refined oils made great inroads into the market place and became attractive to the consumer. It was these refined oils that actually made the manufacturer look great to the housewives of that time. It seems that no one ever noticed that even the insects would not eat of these oils
when any was spilled.

But by this time
it was very evident that these artificial oils and other product were here to stay. No one ever seemed 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. The whole period that started in the 1930s up until the present
was increasingly proliferated by a market driven science
one that was out to change consumer food habits. The complete idea was to wean the consumers away from the animal fat and cold pressed vegetable fat and seeds that had worked and was healthy for generations
and entice them to the new refined oils. Saturated fat was declared to be bad by salespeople posing as scientists
and as well
by the real scientists that were prostituting their trade.

The American Eskimo
whose diet formally consisted of about 60% animal fat
remained healthy without any signs of diabetes for several generations. But
after they became wealthy from their pipeline revenue
they adopted the typical American diet of artificial foods. Then within one generation
they had degenerated health wise
to the same health status that was then considered normal in America.

As scientific studies increased
several misleading studies came out regarding artificial fats
and the oil companies asserted the value of "polyunsaturated" or "monounsaturated" oils to ones health. There is no law that says they must tell you the truth
that these are really "transfats"; so they will not tell you
that a "polyunsaturated transfat" and a "monounsaturated" transfat
are poisonous. A polyunsaturated Cis
or natural fat
is a desirable and necessary part of a healthy diet. So now you know!

So
due to all of this
it becomes more evident that the health trend will continue to worsen
and more and more people will continue on the path of becoming Type II diabetics. That is
without some kind of dietary change
such as the living food program.