When DoGood Science doesn't Help Us- Saturated Fats are Healthy!
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KETOGENICGURL
Posts: 687 Member
I've been reading about Mary Enig, a brilliant researcher who was destroyed by the soybean and poly oils lobbies for insisting they had bad data on saturated fats as 'evil' and unhealthy..she was right. and was finally vindicated.
This article is a great expose of HOW we are "blanketed with good intentions" by those who CLAIM to know better on our behalf!! sheesh
If you ONLY read the first couple paragraphs you will learn a lot to DEFEND LCHF and saturated fats in the diet for health,
The Tragic Legacy of Center for Science in the Public Interest (CSPI
January 6, 2003 by Mary Enig, PhD •
Oh Mirror, Mirror on the Wall, who’s the most revisionist of us all?
Center for Science in the Public Interest (CSPI) provides the classic example of chutzpah, like when the child who murders his parents pleads for mercy in court because he is an orphan!
In this case, the crime is the complete ruination of the food supply with the replacement of healthy traditional saturated fats with partially hydrogenated soybean oil, and the victim is the unsuspecting public, suffering from ever-increasing rates of cancer, heart disease, infertility, impotence, asthma, allergies, learning disabilities, bone problems, digestive disorders, diabetes and obesity.
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According to the CSPI press release, “In 1984, CSPI organized the first national campaign to pressure fast-food restaurants and food companies to stop frying with beef fat and tropical oils, which are high in the cholesterol-raising saturated fats that increase the risk of heart disease. After six years of public pressure–including full-page newspaper ads placed by Nebraska millionaire and cholesterol-crusader Phil Sokolof–the industry finally relented in 1990. But instead of switching to vegetable oil for frying, CSPI’s research shows, the companies opted for hydrogenated shortenings, which have a longer shelf life and can be used longer in deep-fat fryers.”
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The whitewash of trans fatty acids began in 1987 with an article by Elaine Blume, published in CSPI’s Nutrition Action newsletter. Wrote Blume: “From margarine to Tater Tots, partially hydrogenated vegetable oils play a major role in our food supply. . . . In fact, hydrogenated oils don’t post a dire threat to health. . . . Improving on Nature. . . . Manufacturers hydrogenate. . . these vegetable oils so they won’t become rancid while they sit on shelves, or during frying. . . . it seems unlikely that hydrogenation contributes much to our burden of heart disease. . . The fact that hydrogenated oils appear to be relatively benign is cause for thanks, because these fats are everywhere.”
“Overall, hydrogenated fats don’t pose a significant risk. . . exceptions are hydrogenated [tropical oils, which are made]. . . even worse after hydrogenation.”
clipped
Coincidence or Conspiracy?
Who benefits? Soy, or course. Eighty percent of all partially hydrogenated oil used in processed foods in the US comes from soy, as does 70 percent of all liquid oil. CSPI claims that its support comes from subscribers to its Nutrition Action newsletter, which continues to issue hysterical warnings against “artery-clogging” fats in steak, whole milk and fettucine Alfredo. One million subscribers provide more than 70 percent of CSPI’s $13 million annual income, according to a recent report, but CSPI is extremely secretive about the value of its assets, salaries paid and use of its revenues. If CSPI has large donors, they’re not telling who they are, but in fact, in CSPI’s January, 1991 newsletter, Jacobson notes that “our effort was ultimately joined. . . by the American Soybean Association.”
Jacobson’s latest crusade? A new meat substitute called Quorn, made from protein produced by a fungus, which has proved popular in Europe. Thanks to Jacobson’s opposition, Quorn wil l not compete with imitation meat products made from soy in the US.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Fall 2003.
Mary Enig, PhD
READ THE FULL ARTICLE;
http://www.westonaprice.org/health-topics/the-tragic-legacy-of-center-for-science-in-the-public-interest-cspi/
- See more at: http://www.westonaprice.org/health-topics/the-tragic-legacy-of-center-for-science-in-the-public-interest-cspi/#sthash.FXgE3bVP.dpuf
This article is a great expose of HOW we are "blanketed with good intentions" by those who CLAIM to know better on our behalf!! sheesh
If you ONLY read the first couple paragraphs you will learn a lot to DEFEND LCHF and saturated fats in the diet for health,
The Tragic Legacy of Center for Science in the Public Interest (CSPI
January 6, 2003 by Mary Enig, PhD •
Oh Mirror, Mirror on the Wall, who’s the most revisionist of us all?
Center for Science in the Public Interest (CSPI) provides the classic example of chutzpah, like when the child who murders his parents pleads for mercy in court because he is an orphan!
In this case, the crime is the complete ruination of the food supply with the replacement of healthy traditional saturated fats with partially hydrogenated soybean oil, and the victim is the unsuspecting public, suffering from ever-increasing rates of cancer, heart disease, infertility, impotence, asthma, allergies, learning disabilities, bone problems, digestive disorders, diabetes and obesity.
clipped
According to the CSPI press release, “In 1984, CSPI organized the first national campaign to pressure fast-food restaurants and food companies to stop frying with beef fat and tropical oils, which are high in the cholesterol-raising saturated fats that increase the risk of heart disease. After six years of public pressure–including full-page newspaper ads placed by Nebraska millionaire and cholesterol-crusader Phil Sokolof–the industry finally relented in 1990. But instead of switching to vegetable oil for frying, CSPI’s research shows, the companies opted for hydrogenated shortenings, which have a longer shelf life and can be used longer in deep-fat fryers.”
clipped
The whitewash of trans fatty acids began in 1987 with an article by Elaine Blume, published in CSPI’s Nutrition Action newsletter. Wrote Blume: “From margarine to Tater Tots, partially hydrogenated vegetable oils play a major role in our food supply. . . . In fact, hydrogenated oils don’t post a dire threat to health. . . . Improving on Nature. . . . Manufacturers hydrogenate. . . these vegetable oils so they won’t become rancid while they sit on shelves, or during frying. . . . it seems unlikely that hydrogenation contributes much to our burden of heart disease. . . The fact that hydrogenated oils appear to be relatively benign is cause for thanks, because these fats are everywhere.”
“Overall, hydrogenated fats don’t pose a significant risk. . . exceptions are hydrogenated [tropical oils, which are made]. . . even worse after hydrogenation.”
clipped
Coincidence or Conspiracy?
Who benefits? Soy, or course. Eighty percent of all partially hydrogenated oil used in processed foods in the US comes from soy, as does 70 percent of all liquid oil. CSPI claims that its support comes from subscribers to its Nutrition Action newsletter, which continues to issue hysterical warnings against “artery-clogging” fats in steak, whole milk and fettucine Alfredo. One million subscribers provide more than 70 percent of CSPI’s $13 million annual income, according to a recent report, but CSPI is extremely secretive about the value of its assets, salaries paid and use of its revenues. If CSPI has large donors, they’re not telling who they are, but in fact, in CSPI’s January, 1991 newsletter, Jacobson notes that “our effort was ultimately joined. . . by the American Soybean Association.”
Jacobson’s latest crusade? A new meat substitute called Quorn, made from protein produced by a fungus, which has proved popular in Europe. Thanks to Jacobson’s opposition, Quorn wil l not compete with imitation meat products made from soy in the US.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Fall 2003.
Mary Enig, PhD
READ THE FULL ARTICLE;
http://www.westonaprice.org/health-topics/the-tragic-legacy-of-center-for-science-in-the-public-interest-cspi/
- See more at: http://www.westonaprice.org/health-topics/the-tragic-legacy-of-center-for-science-in-the-public-interest-cspi/#sthash.FXgE3bVP.dpuf
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Replies
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Fathead the movie has a bit about CSPI. It's actually really funny.0
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I finally learned enough to ditch soy and all products from any grain. It can be dangerous to get between a dog and his food bowl like she did. Sad story.0
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I thought that the idea that saturated fat is good for us was based on science.0
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lithezebra wrote: »I thought that the idea that saturated fat is good for us was based on science.
That is correct.
dietheartnews.com/2012/01/saturated-means-stable-nothing-else/
This lack of stability of cooking oils from grains is one way they can wreck our health.0
