jueves, 1 de noviembre de 2012

Andreas Moritz



Until the early 1930s, manufactured food products were very unpopular and mostly rejected by the population because of their suspicion of them being of poor quality and not being fresh enough to be safe for consumption. The use of automated factory machinery to mass produce foods for immense potential profits was at first bitterly opposed by local farmers. Nevertheless, eventually, this resistance broke and gave way to an increasing interest in the “new” foods that no one had ever seen before. When margarine and other refined, hydrogenated products were introduced into the US food markets, the dairy industry was vehemently opposed to it, but the women found it to be more practical than the lard they had been using. Due to the shortage of dairy products during WW II, margarine became a common food among the civilian population, and the commonly used coconut oils, flax oils and fish oils disappeared from the shelves of America’s grocery stores.

T
he campaign by the emerging food industry against natural oils and genuinely beneficial fats such as the very popular coconut oil became fueled by massive media disinformation campaigns that blamed saturated fats for the wave of heart attacks that suddenly started to grip a large portion of the American population. For 30 or more years, coconut oil was nowhere to be found in grocery stores and has only recently re-emerged in health food stores. Coconut oil and other healthful oils were practically replaced by cheap junk oils, including soy oil, cottonseed oil and rapeseed oil. While coconut fat was still the popular choice, its powerful weight-controlling effects helped prevent an obesity epidemic among the general population. Since eliminating it from the American diet, obesity has become the leading cause of illness in this country and the rest of the world.

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