Stop the corn oil, sunflower oil …

Dear reader,

My last letter spoke of the benefits of olive oil for the heart and to lose weight.

She told you how to judge for yourself the quality of an olive oil.

She also reported the benefits of this oil for the brain, intestinal transit and for the skin and hair, recipes in support.

After saying so much good, you will excuse me today, I hope, to say … a lot of trouble oils that remain, by far, the most consumed in France: corn oil, of sunflower, and other cheap industrial oils (soy, wheat germ …).

Magical product, product m *** dic

Have you ever thought about how we transform:

Do not look for it

It takes a factory chemicals, solvents, high-power generators.

Factory for producing corn oil.

Making oil with fatty products

Historically, it was thought that oil could only be made with nuts, almonds, olives.

Things were crushed with a millstone. We pressed them. And we collected the oil!

This is still the case in many countries.

See below this brave young donkey who turns the millstone to grind olives in Morocco.

Corn oil, sunflower oil: the oils of the 60s

In the 1960s, these ancient processes for making oil were considered by us "out of date."

In the age of all plastics, automobiles, supermarkets, television and antibiotics, it was felt that they could no longer be satisfied with these old oils, unsuited to mass production and consumption. It needed modern!

Thanks to the new industrial processes, the engineers managed to make oil with corn, but also wheat, rice, soya:

Imagine making oil with this (wheat): or this (rice): or so (soybean):

It seems extraordinary to make oil with cereals.

And yet, it is not only possible, but also … much cheaper, once you have the facilities.

Disappearance of ancient oils

In return, old oils disappeared from tables and kitchens.

People lost the habit of consuming them. It must be remembered that this was the great era of sanitization. All tastes deemed too strong were hunted down.

Deodorized with chemicals, corn, wheat germ, soybean or sunflower oils perform this feat of not having any taste or smell.

This gave them a decisive advantage over the traditional olive, nut, and cod liver oils, considered "raspy," "too strong," or even smelly.

Olive oil, unhealthy product!

Chance or not, olive oil was associated, in popular imagery, with obesity, with diseases.

The Mediterranean (Greeks, Italians, Spaniards, Portuguese) were represented as small and fat (fat), shiny skin, because consuming too much oil olive which has become the symbol of the unhealthy product par excellence

"Modern" women appearing in commercials with an eternal smile on their lips were supposed to be better informed: they cooked with "lighter" oils, corn oil or sunflower oil!

It took forty years of fighting, led by isolated nutritionists, to demonstrate that industrial oils were actually bad for health unlike traditional oils.

The discovery of the virtues of the Mediterranean diet

A colossal effort was made in "underground" by resistance fighters and natural health activists to restore the truth.

In the 90s, brave French doctors conducted a study that brilliantly demonstrated the virtues of the Mediterranean diet, rich in olive oil, against cardiovascular diseases [1].

Olive oil was not only innocent, but it was good for health and partly explained the rarity of heart disease in these countries, compared to the countries of northern Europe and in the United States.

Thus Cretans (living on the island of Crete, Greece), who consume 22.8 liters of olive oil per year on average, have a mortality rate for cardiovascular disease of 95 % to that of Americans !!!

As for the nut oil, considered heavy, indigestible, the nutritionists ended up demonstrating that it was actually rich in omega-3, fatty acids that became extremely rare, expensive, and precious for health. Apart from nuts, they are found in significant quantities only in flaxseed oil, unfit for consumption alone, and in fish oil.

But it was not until the end of 2010-2012 that the general public finally came to understand that it was not the traditional oils that were responsible for obesity and the epidemic of heart disease. vascular.

The real culprit is the excess of pasta, sweet pastries, bread, potatoes and pizzas eaten in the Mediterranean countries.

The return of olive oil and walnut oil

Today, gold prices are stealing away from old-fashioned oils.

The challenge has become to find some that are truly traditional, made with good products, not unnatural and uncertain mixtures.

In this area, no miracle solution. In the era of globalization, international trade and the reign of mass-market retail, the only way to be sure is to have your own producer, local and organic, who will assure you that what he sells you is, indeed, an extra virgin oil of first cold pressing.

And you will be sure, while tasting, that your oils have no rancid or moldy taste. On the other hand, they are raspy, spicy, "ardent" even for olive oil (spicy like pepper in the throat), possibly bitter, and especially charged with plant aromas ranging from freshly cut grass to cocoa or vanilla.

In short, we have no choice but to go back to the sources and, finally, to the good old way of judging for oneself, after the crazy years of overconsumption and the illusion that behind our cart, we would not have to think, that it would be enough to reach out in a supermarket to have quality products.

To your health!

Jean-Marc Dupuis

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