By Andreas Moritz
In the 1930s, physicians considered many of our degenerative diseases to be due to a failure of our endocrine system known as insulin resistant diabetes. The severe derangement of the body’s blood sugar control system was understood to be the basic underlying disorder that could manifest itself as nearly any kind of illness. Although there are other reasons for bringing about such a basic imbalance, badly engineered fats and oils are among the most influential ones. Although these fats and oils may be delicious to the taste buds, they act like poison in the body. Their destructive effects lead to severe nutritional deficiencies that prevent the body from coping with the metabolic consequences created by these poisons.
In recent years, there has been a lot of publicity about good fats and bad fats. Although some food manufacturers now claim to be able to keep bad fats out of their products, there are still thousands of common foods that contain them. The fats and oils industry still wants us to believe that the saturated fats are the bad ones, and the unsaturated fats are the good ones. This is blatantly false information. There are many highly beneficial saturated fats and just as many unhealthy unsaturated fats on the market. The only distinction that should be made when judging the value of fats is whether they are left in their natural form or are engineered. You cannot trust advertisements by the fats and oils industry that praise the amazing benefits of their unique flavorful spreads or low-cholesterol cooking fats. Their smart ad campaigns reflect zero interest in promoting your health; they are solely intended to create a market for cheap junk oils such as soy, cottonseed and rapeseed oil.
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.
The 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.
If you are suffering from either type diabetes and wish to permanently restore your body’s natural sugar-regulating mechanisms, for a certain period of time you will need to strictly avoid all artificially produced fats and oils, including those that are found in processed foods, restaurant foods, fast foods and are sold as ‘healthy’ foods in grocery stores.
One of the most harmful oils is the genetically engineered Canola oil made from rapeseeds. Rapeseeds are not suitable for human consumption. Produced in Canada (hence the name ‘can-ola’) this renamed, refined rapeseed oil found a huge and instant market in the U.S. during the height of the cholesterol mania (still going on). It is cheap and, therefore, widely used by restaurants and people on a low food budget. The reason for its huge popularity is that it contains very little cholesterol (which can work against the body, for eating low cholesterol foods can dramatically increase cholesterol production in the liver). One of the main problems with this oil is that it should not be heated; yet heating it is a standard practice in the production process, or in restaurants and households. According to a January 26, 1998 Omega Nutrition press release, “heating distorts the omega-3 essential fatty acid found in Canola, turning it into an unnatural trans form that raises total cholesterol levels and lowers HDL
Japanese researchers found that the life spans of rats fed diets rich in Canola oil were 40% shorter. Experimental rats that were fed Canola oil “developed fatty degeneration of the heart, kidney, adrenals, and thyroid gland.” Canadian federal scientists have spent several years and a lot of money to alleviate fears linking Canola consumption to hypertension and stroke. The Health Ministry in Canada insists that although their tests match the Japanese data, Canola poses no risks to humans. Yet Canola oil consumption has been correlated with development of fibrotic lesions of the heart, lung cancer, prostate cancer, anemia, and constipation. The long-chain fatty acids found in Canola have been found to destroy the sphingomyelin surrounding nerve cells in the brain. Other illnesses and conditions that have been associated with Canola oil consumption include loss of vision and a wide range of neurological disorders.
How can this government be so reassuring when Canola oil has been around for a short number of years and long-term effects may not develop before 3-5 years? Is it not also strange that the FDA allowed the Canola industry to avoid the lengthy and expensive approval process, including medical research on humans? Given the alarming reactions that rats have to Canola oil, could it at least be possible that a certain percentage of heart attack and stroke victims are actually due to regular consumption of Canola oil? Since Canola oil is contained in the majority of manufactured foods, baked goods, frozen foods and restaurant foods, is it any wonder why people are falling ill everywhere, at a rate that is absolutely stunning and unprecedented?
So what do refined and manufactured oils and fats actually do to the body? For one thing, they can cause severe gastrointestinal disturbances. The number of people in the U.S. suffering from acid reflux disease, irritable bowel syndrome, Crohn’s disease, constipation, colon cancer, etc., exceeds the number of all other diseases taken together. Deep fried foods and other fast foods have become the popular choice of young people, aged 3-30. An ever-increasing number of them develop diabetes.
The high temperatures used in Canola refining and margarine production will damage many of the essential fatty acids, which are much more susceptible to damage by heat than saturated fats. Heat is known to convert many of the unsaturated double bonds to the ‘trans fatty acid’ configuration. Although high-quality essential fatty acids as contained in some of these engineered foods are required for human health, in their damaged or rancid forms they become harmful. In fact, they may trigger powerful immune responses that may lead to autoimmune diseases, such as type I diabetes. The ‘auto-immune’ part of the disease is however just a normal reaction of the immune system to the presence of these poisons that have attached themselves to cell membranes.
In order for cells to be healthy and functional, their plasma cell membrane, now known to be an active player in the glucose scenario, needs to contain a complement of cis type w=3 unsaturated fatty acids. This makes the cell membranes slippery and fluid, thereby permitting glucose molecules to be able to pass through them and enter the cell interior for energy generation. This maintains balanced blood sugar levels. By regularly eating fats and oils that are heat-treated (versus natural cold pressed oils and untreated fats) the cell membranes begin to lose their healthy fatty acids and replace them with harmful trans-fatty acids and short and medium chain saturated fatty acids. As a result, the cell membranes become thicker, stiffer, sticky and inhibit the glucose transport mechanism, resulting in blood sugar rising.
The rest of the body suffers serious consequences of the clogging up of the cell membranes. The pancreas starts pumping out excessive amounts of insulin. The liver starts to convert some of the excess sugar into fat, stored by adipose cells. To get rid of the rest of the sugar, the urinary system goes into overdrive. The body goes into exhaustion due to the lack of cellular energy. The adrenals respond by pumping extra amounts of stress hormones into the blood, creating mood swings, anxiety and depression. The endocrine glands malfunction. Overtaxed by the constant demand for extra insulin, the pancreas fails to produce enough. Body weight may increase a little more each day. The heart and lungs become congested and fail to deliver vital oxygen to all the cells in the body, including the brain.
Each organ and system in the body is affected by this simple dietary mistake. All this and more is what we know as diabetes, an acquired illness that can easily be avoided and even reversed by eating a natural diet consisting of natural, fresh foods that nature so generously provides for us. The idea that we can create better foods than nature does is a fallacy that has turned into a weapon of mass destruction.
This is an excerpt from my book DIABETES – NO MORE!
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