How corporations and the government brainwashed us into believing bad fats were good for us

In 1910, the food industry introduced the process of hydrogenation of vegetable oils to make them ore solid. Unsaturated fats were liquid and were difficult to sell. The new lard-like product called Crisco entered the market in 1911, and was an immediate success. This was the cooking fat my mother used.

Corn and peanut oils entered the market place in the 1930s and margarines hit the market in the 1940s. Margarines are 90 percent vegetable oils (usually corn oil), which were hydrogenated to make them solid, By the 1950s, these "seed oils" had taken over the cooking oil market and were a big success in the rapidly expanding fast food rage.

Dr Enig notes noted that by the late 1950s, American researcher Ancel Keys announced that the growing epidemic of coronary heart disease was due to people eating these hydrogenated vegetable fats. In an effort to head off this alarming announcement, vegetable oil manufacturers mounted a massive public relations campaign to promote the idea that it was only the saturated fat component of these new fats that was the problem, not the hydrogenated polyunsaturated vegetable oils.

As we learned earlier, in fact, these oils were not fully hydrogenated; they were only partially hydrogenated , creating high concentrations of trans fatty acids. The edible oil industry began to promote the idea that polyunsaturated oil (mainly corn oil) was healthy and saturated fats were unhealthy.

By 1965, the American Heart Association (AHA) changed its recommendations by removing any negative references to trans fats and removing the suggestion that people decrease their intake of hydrogenated oils. This new statement was then promoted by government health agencies. After all, it came from the prestigious American Heart Association, the leader in heart health recommendations.

Magazines, radio and TV ads, and other media outlets were flooded with propaganda (backed by the AHA) stating that polyunsaturated oils were much healthier than saturated fats.

To convince the public that the major danger to their health was saturated fats, the edible oil industry (primarily the soybean oil producers) and the Center for Science in the Public Interest (CSPI) led a campaign to attack the use of saturated fats and the tropical oils, such as palm oil (which is a very healthy oil).

This campaign resulted in a dramatic increase in the use of partially hydrogenated oils containing high levels of trans fatty acids. Soon, virtually every product using oils now contained these harmful trans fats. The increase in trans fatty acids in foods is illustrated by the finding that in 1982 a sample food contained 2.4 grams of trans fatty acid. By 1992, this identical food contained 19.2 grams.

Health and Nutrition Secrets (that can save your life), Dr Russell L. Blaylock, MD

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