Nutrition: What’s Missing From Those Pictures

All our lives, my life anyway, we in the West have been presented word pictures purporting to be true facts by those in positions of authority. Not included in these pictures, however, were important major facts/pieces of the story/picture. They were left out as though unimportant, when those particular missing pieces, in actuality, are major relevant facts that, when learned, change the entire picture that we have been presented.

The first example of missing, left out, pieces I will present is that of Table Salt.

Over recent years, interest has grown in Sea Salt, however, many people, perhaps most people, still think, salt is, “just salt,” a flavor enhancer for food. Nonetheless, throughout human history, until modern times, Salt was a precious commodity, also useful for trading for other needed goods.

I do not recall, in my lifetime, any official educational effort made to inform people about the importance of salt, (nor minerals and trace elements), in one’s diet. The only, more recent, information put out has been that salt is bad for our health, and that we consume too much of it. The missing pieces include those important details.

There is a great deal of difference between unrefined sea salt and what has come to be called, “table salt.” The primary difference between the two is that natural sea salt, has been, and still is, produced by people collecting sea water, by the ocean shores in rock hollows, and letting the sun remove the moisture. The new Table Salt is created from drying salt brine, which does not contains the over-80 minerals and trace elements required by the human body that natural sea salt contains.

Currently only two of those elements remain in Table Salt–sodium and chloride, (in addition, in Morton’s regular salt, calcium silicate to prevent clumping). Therefore, with their removal, only the two elements of Sodium and Chloride, which product then became known as, “salt.” (The source for this information, is that I remember reading that they were believed to be contaminants; it must also be kept in mind that their removal, I think, came before the development of scientific tools which enabled food sciences to discovered them.)

A recent news article, and the inspiration for this article, indicated that some, (nutritionists?) were beginning to question the currently held “facts” regarding, not only salt, but fats, and that the current food recommendations may need to be revised.

The, false picture promoted regarding salt is relatively simple to explain. The picture regarding Fats, however, is quite a lot more complex. The above referenced article merely indicated that new evidence suggests certain aspects of published information is now believed to not be true, giving few details–probably not wanting to bring on the wrath of the, “experts.”

To start examining the fats picture, which has been created for us, we must begin with the ideas that the diet we in America consume is, 1) too high in fats, and, 2) that fats are essentially the same. I believe the most recent major recommendation being made is to lower fat intake to not more than 10% of our daily caloric intake, again, stated as though all fats are essentially the same. (An important neglected area of nutrition information is natural fats, i.e., saturated animal fats. Coconut and Palm Oil are beginning to be rehabilitated in that regard, however.)

One example of the result of oversimplification regarding the nature of fats, was clearly indicated, during an experience I had, (actually, a number of years ago), dining out with friends. A woman in our group asked the waiter if the soup she planned to order contained any fat, after consulting with the chef, the waiter had to admit that, “yes, it did contain some fat”–she decided to not order the soup. (Most anyone who makes soups, is probably aware that most recipes call for one to two tablespoon of an oil, frequently olive oil, for the whole pot!)

I am going to give away the missing puzzle piece regarding fats, before continuing the story. The primary facts, for me, which calls into question the current recommended fat intake of the American Diet, has to do with the early Eskimos/Inuit Peoples. While very little is actually known about the lives of the early people whom we now call. “Eskimos,” the primary known aspect of their lives was that their diet consisted primarily of blubber, which was/is, essentially, saturated fat. And, most incredible to the Western Mind, was that the first discovered Eskimo/Inuit people were found to be generally physically healthy on their diet of fat.

Now for the underlying details. Unfortunately, any discussion regarding Lipids, (fats and oils) quickly becomes quite complex, involving, among other aspects: hydrogenated and Trans Fats; Omega 3s, 6s and 9s; saturated/unsaturated, etc., etc. Due to this complexity, I will only discuss issues about the two missing picture pieces I consider most important: Hydrogenation and Omega 3s.

The beginning of Hydrogenation, in the late 1800s, was when a scientist in France discovered a process involving hydrogen gas; that is, he found a way to turn excess/unwanted solid animal fats from slaughter houses (tallow and lard, both saturated fats), into a liquid form. This process, apparently, involved hydrogen being inserted into those fat’s chemical structure. Basically, he found a way to insert hydrogen into cell receptors meant for oxygen molecules to attach themselves, blocking the oxygen.

Quite a bit later, but possibly inspired by that invention, a process was found, also using hydrogen, to create a more solid form of fat out of oil extracted from vegetation. (The beginning of vegetable oils.) So, in addition to transforming saturated animal fats into a new kind of oil, with the addition of hydrogen, scientists–I believe American–discovered they could also transform vegetable matter, initially cottonseeds, to create a, “vegetable” oil, (not to be confused with natural nut oils.)

Currently, most all oils, which, unless specified as “expelled/cold pressed”, have been refined, which means they have been put through a heating process. I only accidentally found out in my research that references to “refining” actually refer to a heating process. (To read about the whole (nasty) process, you can research it at the following:

To further clarify, the process called “Hydrogenation”, initially was a term for Fats which started out as, “hard,” meat byproducts, (mostly tallow and lard) creating a liquid, (oil) which did/does not exist in nature. Even though demonized as, “saturated fats,” those hard fats were, and continue to be, a usable, natural, healthy food product.

In modern times, Hydrogenation has come to describe oils chemically changed by processing seed/vegetable matter into oils using Hydrogen in the process. That process then could be used to transform the created oils into a soft-solid which had a long shelf-life. (For more information regarding this chemical process, see Wikipedia.) Most people became familiar with these new fats/oils about the end of W.W.II, when they were made available as margarine, promoted as being a healthy, and less-expensive, butter substitute. (A substitute which did not, does not exist in nature.)

America’s growing love affair with Science, I believe, resulted in accepting without question what they were told. That is, no thought was given to these, undisclosed, missing puzzle piece of the fats/oils picture. Advertising for the new products, (Crisco and Oleomargarine), mentioned nothing about those chemical changes. Along with these new products came the demonetization of the natural saturated fats, I.e, that saturated fats were bad for us. (Wrecking havoc, incidentally, to the economies palm and coconut businesses in the Pacific Islands.)

Of course, promoters advertisements did not mention that these were manufactured–not natural–products. They managed, by implication, and emphasizing convenience, to convince the public that there was very little, if any, difference between the natural old fats and the newly invented ones. (Please recall the story above about the good health of the early Eskimos, who were examined and found to be healthy despite their primary diet being blubber–saturated fat.)

Also not revealed generally is that the new fats, just happen to, conveniently, be usable in the making of packaged foods, with a long shelf life, (“processed”) for human consumption.

Why is this so important? A major reason to become informed about this material is that the hydrogen in those oils, when ingested, insert themselves into our body’s cell membranes where oxygen would attach itself if it were present. (This is the oxygen part of the fats equation.) If/when present, oxygen opens up the cell membrane, allowing the nutrients we eat into the cells, as well as create openings where no-longer-usable cell parts are expelled.

(As an aside, it is also import to know that, an alternative which can make up for the missing Oxygen and could also fill this role is Organic Sulfur. Organic Sulfur, which when present, can play the same role as oxygen in opening up the cell membrane. Unfortunately, this highlights another Western health problem–the general lack of organic sulfur in the human diet has been caused by the use of chemical fertilizers–a hidden problem modern health experts have, as yet, to acknowledge, let alone deal with.)

As an aside to the foregoing issue, following is an excerpt from an organic sulfur study explaining the above matter waiting in the wings: “While researching this cancer, it became obvious that the sulfur cycle plays an important role in the regeneration of our cells. The Study also found that the use of chemical fertilizers had effectively broken the sulfur cycle in countries that use these fertilizers. (For more information, Search: naturodoc and sulfurstudy. The quoted website asks the question: “Diseases we hadn’t even heard of have become typical, cancer has grown at an unprecedented rate, and the quality of our food has been greatly diminished. Is there a correlation here?”

Moving on; the missing piece regarding Omega 3 Oils.

A quick search of the Internet will bring up numerous articles of how important Omega 3 oils are for our health; those discussing the issue, as far as I am concerned, are missing the point as to why they are so important.

The earlier referenced newspaper article, however, stated that, “… all that money being spent for Omega 3, particularly fish oils, now appear to be a waste of money.” The article also noted that there is no evidence that intake of Omega 3 oils have reduced heart disease in individual’s. This statement reveals just how ignorant the health establishment is concerning this issue! Preventing heart disease is not the body’s primary need for Omega 3! The real reasons that Omega 3, and 6 lipids are important is how the body utilizes them.

With all the material on fats available through the Internet, I have found only one source, a book, which clarified the whole issue regarding why fats are REALLY important, for human health; that was reading, Smart Fats; How Dietary Fats and Oils Affect Mental, Physical and Emotional Intelligence, by Michael A. Schmidt, (published by Frog, Ltd, 1997, Distributed by North Atlantic Books, Berkeley, CA.) While there are some very good articles on the web regarding Fats and Oils, I highly recommend the above referenced book and its enlightening exposition of the subject.

Only in this book have I seen scientific evidence which makes clear why and what kind of fats are important for good health. It reveals, in particular, the reason why so many average older people who live in this country, are experiencing major health problems, in particular: mental deterioration, heart problems, and nerve issues such as physical neuropathy!

It is the engineered fats they have been, and are, ingesting–primarily the Trans and Hydrogenated varieties. These fats, engineered and widely consumed since the early ’50s, have now, over the years, by necessity been incorporated into their body’s cell makeup. Those facts, along with the lack of organic sulfur in the average diet, have resulted in the destruction of the permeability of the cells!

The available basic information regarding these three types of fats are inaccurate! However, recently, information has become available that the average American’s body contains very little Omega 3 oil, as compared to Omega 6.

Specifically, our Western body’s contain little, if any Omega 3s, but much more Omega 6. Not emphasized is that most of those oils present are Hydrogenated or Trans Fats; i.e. bad. TO EMPHASIZE: A key point of the above referenced book is that the sheaths of ALL a healthy-body’s cells need to contain fat. Not only that they need to contain fat, but that the body discriminates as to what types of fats go where–Omega 3s are reserved primarily for brain cells, (note also that the brain is about 60% fat), the Heart, and the sheaths of primary nerves.

Going back to the missing puzzle piece! As far as I am concerned, that which calls into question the current recommended American Diet, has to do with those early Eskimos/Inuit Peoples. Very little is actually known about the lives of the early people whom we now call. “Eskimos.” However, the primary known aspect of their lives was that their diet consisted primarily of blubber, which was, as stated, essentially, SATURATED FAT. And, most incredible, to the Western Mind, contrary to current advice, was that the earlier Eskimo/Inuit people were generally physically healthy on that diet of fat. Currently, unfortunately, it has been reported, that at least most have abandoned their old way of life. Their current Westernized Diet, (including, of course, tobacco and alcohol) consists of American processed foods, which has resulted in their physical health now being no better than that of people in the Lower US!

Ignoring this surprising historical information, around the middle of the 20th century, due mostly to the overweight of a large percentage of the American population, there began a campaign to get people to reduce their fat intake. Which, as indicated above, the current recommendation is now, no more than 10% of calorie intake.

Given the above evidence, as well as certain other information about aspects of the American Diet, it seems clear that the current picture about diet and health has become a distorted, abstraction, created by a loose consortium of Agribusinesses, the FDA, the packaged food industry, Nutritional Educational Institutions, the AMA, and Big Pharma, which they wish us to believe is Reality..

Currently, anyone who has a strong desire to maintain a healthy diet really needs to devote a good deal of personal time and energy to achieve that end. No matter how much effort is put out by various individuals to educate others as to alternatives to the average American Diet, little changes.

It seems that, not long after a new dietary system has been created, it is distorted, and attacked, and not just by founders of other systems. Much could be said about the benefits of such diets as the Pritikin, low-glycemic/South Beach, and Paleo. Nevertheless, when introduced, all have been distorted, and disparaged, by followers of current FDA recommendations using, misinformation, disinformation and/or debunking.

Achieving a well-balanced, healthful diet, is, by necessity, a Do-It-Yourself-Job!

Smart Fats: How Dietary Fats and Oils Affect Mental, Physical and Emotional Intelligence, By Michael A. Schmidt, 1991, Frog. Ltd, Berkeley, California.

Article Source:

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>