Butter has been wrongly imprisoned for over 30 years. Falsely accused of wrong-doing by conspirators in the food industry in an attempt to sell more margarine. Does anyone remember when margarine used to be pink? In the early 80s, when all of these manufactured food products hit the market, there was legislation in place to protect consumers form mistaking these laboratory experiments for actual food. Margarine could not be sold in sticks like real butter nor could it be the same color, but all of this legislation went quietly into the night leaving the American consumer exposed and ultimately very sick. It’s a real shame that we allow capitalism to corrupt our eating habits and as a by-product, diminishes our belief in science. I wrote about this in my book, HCG 2.0 – A Modern Adaptation of the Traditional HCG Diet. See below…
The word fat immediately strikes up a negative connotation, and deservedly so; am I right? Nobody wants to be called fat and in the 80s, fat was declared our enemy. There was a low-fat version of everything on our store shelves from butter to salad dressing, even eggs. Many of these products are still on our shelves today, but I would take caution. Typically, the fat is replaced with processed sugars to maintain flavor. Given current research, the processed sugars are considerably more dangerous to our health.
As a side note, you’ll find these trends to be a recurring theme in the food industry and more a result of capitalism rather than nutritional research. Michael Pollan does a great job of exposing this in his book, In Defense of Food; an Eaters Manifesto. Pollan, a journalist for whom I have tremendous respect, is an unbiased observer of the food industry. Often, his research exposes the food industry for what it is… a business; therefore more concerned with profits rather than the health and well-being of its consumers. If you’re curious, the hot trend now is Gluten free. There are entire aisles in the super market dedicated to Gluten free products. If you’re one of the few that suffer from Celiac Disease, which is a condition that causes an adverse inflammatory reaction to Gluten, your dinner options have never been better, but for the rest of us it’s just another fad; an area of revenue opportunity and potential growth for the giants of the food manufacturing industry.
In regard to Gluten, I still have no “beef” with Gluten. Yes, it has some inflammatory properties, but certainly no more than dairy. However, what I do have a “beef” with is that 85% of the wheat produced in the US is crawling with GMOs, which in turn makes Gluten bad for you because GMOs are bad for you. What’s a GMO? It’s a laboratory experiment like margarine that our foolish and/or nefarious congressmen have been persuaded, at the bequest of high dollar Monsanto lobbyists, to be part of our diet.
So what’s the answer? I’m not speaking directly to the Gluten situation, but to the corrupt science and greedy capitalists that are ever present in our diet? It’s simple – EAT REAL FOOD. Shop the perimeters. Snack from the fridge, not from the pantry. Eat fruits and veggies. In other words, avoid processed crap that is designed for shelf-life rather than your health. And if you don’t have time to eat healthy, BRIDGE THE GAP!