The thing that bugs me about it is how they invented a medical-sounding name - CERELOSE - for it. Oh god forbid you just call it sugar, or dextrose, then people might know what it was they were eating.
It wasn't new in 1950 either. They started during WWII. Old candy/sugar ads are my favorite. I have one from 1951 where they're claiming that candy is a 'nutritious food' because it's made from milk, eggs and of course dextrose which comes from healthy natural corn.
Oh it's all kinda messy right now ... there is a certain amount of recent research that suggests that high cholesterol is not a major risk factor for heart disease, instead, polyunsaturated seed oils is (are). The conclusion being - butter, olive oil, fish oil, coconut oil, palm kernel oil, lard = good, canola oil, safflower oil, corn oil, soybean oil, etc and the margarine made from them = bad. The political agenda of this argument is that during WWII the supply of tropical oils was cut off, and so the domestic oilseed industry sprang into existence, and the cholesterol scare was the science needed to convince people to stick to these domestic products.
Dr. Mary Enig, Ph.D. (a noted expert on fats and oils) says, “The theory — called the lipid hypothesis — that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease was proposed by a researcher named Ancel Keys in the late 1950’s. Numerous subsequent studies have questioned his data and conclusions. Nevertheless, Keys’ articles received far more publicity than those presenting alternate views. The vegetable oil and food processing industries, the main beneficiaries of any research that found fault with competing traditional foods, began promoting and funding further research designed to support the lipid hypothesis.”
If you want to dig into this deeper start here - http://www.pccnaturalmarkets.com/sc/1010/sc1010-more-fats.html
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Date: 2010-10-25 04:26 am (UTC)I haven't had real lemon meringue pie in years.
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Date: 2010-10-25 06:04 pm (UTC)Dr. Mary Enig, Ph.D. (a noted expert on fats and oils) says, “The theory — called the lipid hypothesis — that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease was proposed by a researcher named Ancel Keys in the late 1950’s. Numerous subsequent studies have questioned his data and conclusions. Nevertheless, Keys’ articles received far more publicity than those presenting alternate views. The vegetable oil and food processing industries, the main beneficiaries of any research that found fault with competing traditional foods, began promoting and funding further research designed to support the lipid hypothesis.”
If you want to dig into this deeper start here - http://www.pccnaturalmarkets.com/sc/1010/sc1010-more-fats.html
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