I have been talking about seed oils for a while now. I was not the first nor will I be the last. I am by no means an expert on the science behind seed oils. I know one thing and I have no hesitation to view seed oils as very dangerous and they are one of the leading causes of our metabolic failure and overall decline in our health.

To not pay attention to the elephant in the room that exists I am not being sarcastic here is to live in a state of denial that is seen in the chemical addiction and rehabilitation industry.

The level of denial that has enveloped our nation when it comes to food, and the causes of our health crisis, has never been seen nor experienced in the history of man on the scale that we are experiencing and seeing now.

One thing is true. Seed Oils are “Science” they are not food. They are engineered, squeezed, pressed, and eventually will clog up your body. I do not choose to consume science that is empowered by the manipulation of chemicals that none of us know how to pronounce.

I do not need an academic degree, nor do I need a corporate title to know that seed oils are a form of manipulation a nation does not understand.

Watch this video here to understand how canola oil is made. This video explains the side-effects of canola oil, trans fats, and name change of canola oil and its history of marketing.

Our food has become a drug and this is destroying lives. It is time to accept this fact and it is time to make changes at home and it is time to re-educate ourselves and our children what food really is. It is time to pioneer and adopt a new form of Food Intelligence.

We will be creating a series that is based on one topic, seed oils.

Below is a glimpse of what you will be able to learn and articles that you can leverage to begin your research down the rabbit hole of the harvest of deception that is causing you to be more ignorant, ill nourished and less than you should be in mind, body and spirit.

We look to the pharmaceutical industry to save us with prescriptions and we rely on the medical industry to perform maintenance on our diseases that are extremely new and rare in the history of humanity.

From 78% of our nation being overweight or obese to 1 our of 2 of Americans being diabetic or pre-diabetic.

46% of children from the ages of 5-11yrs old now or overweight or obese.

I will not be a part of this anymore nor should you. With all the information available to us on food intelligence, why would a person participate in the engineered demise of their health?

Do you know much about Proctor and Gamble or where they come from? Do you know they are the inventors of Crisco? Guess what? They were a candle and soap company back before a nation began using electricity. Take a look at this video on how to make a crisco candle; then think about what you are consuming.

When there was less demand for their candles they created a new form of cooking oil. This cooking oil was made out of the same material as they had used to make candles and soap.

Cotton seed oil.

Let’s begin our journey into the source of the seed of the truth of seed oils. Each week I will be bringing you more information and food intelligence directly focused on the seed oil industry.

It just takes one small change to begin a new form of living. Be bold and let’s all do it together.

Crisco - how marketing trumped nutrition

History of Crisco.
Crisco, which is derived from crystallized cottonseed oil, was invented by Procter & Gamble in the early 1900’s. Candle maker William Procter and soap maker James Gamble launched their company in 1837. P&G’s Ivory soap, made from hydrogenated cottonseed oil, had been very successful. Ivory was the first mass-produced branded soap, replacing the bulk soap previously sold at local stores. The process of hydrogenation, initially developed by chemists to produce soap, proved to be useful to create Crisco as well. Crisco was invented by chemists, not developed by cooks in kitchens. Sound appetizing? Why would you want to eat it?

The Marketing of Crisco
Crisco was introduced in 1911 and initially marketed by paying customers (such as train lines) to use it instead of lard. Testimonials from doctors and rabbis (as a kosher substitute for lard and butter) were solicited and society teas were held in many U.S. cities at which all the baked foods were made with Crisco. P&G published a cookbook, The Story of Crisco, where all of the 615 recipes used Crisco and which praised its benefits and versatility. The cookbook became very popular, partly because it was often given away free, prompting many home cooks to begin using Crisco for their baking.

The introduction to the Crisco cookbook gives a highly favorable view of the newly invented fat, calling it an “altogether new and better fat.” The book emphasizes the digestibility of Crisco calling it a healthier alternative to lard and butter. Even more concerning is that Crisco is specifically promoted for children. [source]

Health Problems with Crisco
The hydrogenation process used to make Crisco creates a plastic-like fat with a much higher melting temperature than the oils it is made from. This “plastic” fat contains trans fatty acids which are dangerous because they “are sufficiently similar to natural fats that the body readily incorporates them into the cell membrane; once there their altered chemical structure creates havoc with thousands of necessary chemical reactions—everything from energy provision to prostaglandin production.” [source]

P&G did not know at first about the dangers of trans fatty acids, but here’s what happened when evidence began to appear about problems of heart disease, cancer, learning disorders, and infertility:
“P&G worked behind the scenes to cover them up. One scientist who worked for P&G, Dr. Fred Mattson, can be credited with presenting the US government’s inconclusive Lipid Research Clinics Trials to the public as proof that animal fats caused heart disease. He was also one of the baleful influences that persuaded the American Heart Association to preach the phony gospel of the Lipid Hypothesis.” [source]

The New Crisco
Maybe as a result of these increasing problems from trans fats, P&G divested itself in 2002 of the Crisco brand, which is now produced by J. M. Smucker Co. The current formula for Crisco is not made with cottonseed oil but is a “blend of soybean oil, fully hydrogenated palm oil, and partially hydrogenated palm and soybean oils.” [source] Even though it’s claimed that “a serving” of the new Crisco is trans fat-free, legally defined as containing less than 0.5 g of trans fat, notice that Crisco still includes hydrogenated oils and is still a highly processed, lab-created food. It probably contains as much trans fat as allowed without having to admit it. It is not really trans fat-free, nor is any product that includes hydrogenated oils.

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