Is the food industry conspiring to make you fat?

Worth a read!
Our food environment sets us up for failure and fat. Everywhere we look we see food triggers. This article looks at the problem with a view to helping us succeed by reframing the food debate and stopping the shame and blame cycle. (*Ed. Note – I would like to shame the article for putting a mouthwatering image of sugary foods right at the top, in effect doing what they are condemning)

Any attempts to restructure our food environments so they are more supportive of health are often criticized as denying freedom of choice.

But what if we reframe the debate over personal choice and collective responsibility by thinking of our modern food environment in the same way as the legal defence of criminal entrapment?

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Why This Common Cooking Oil is a Cancer Nightmare

Cancer causing cooking oilIt’s maddening and frightening to think how many years we’ve been eating in a way that actually CAUSES many of the diseases now rampant in our society, without knowing it, and believing we were eating “healthy”.  This article focuses on cancer, but the list of diseases and ailments caused by a “low fat” diet, is long

In 1956, a major cooking oil company published a series of magazine advertisements claiming that “fried foods become light foods” when vegetable oil is used in place of butter or lard. The clear message to health-savvy homemakers was that vegetable oil was a low-calorie solution to the more traditional fats they were cooking with. Millions of well-meaning cooks took the bait and made the switch, thinking their families would be better off as a result.


So-called “heart healthy” cooking oils (i.e. soy, canola oil (rapeseed), cottonseed, sunflower, and corn) just so happen to be among the leading causes of heart disease and cancer in America today. Most consumers have no idea that they’re being duped.

Source: Why This Common Cooking Oil is a Cancer Nightmare

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