QUICKLINKS AND VIEW OPITONS
What helped increase heart attack deaths from 3,000 in 1910 to 500,000 in 1960? Hydrogenated oil.
Friday, September 09, 2011 1:47 pm Email this article
"[Myocardial infarction / heart attacks were] almost nonexistent in 1910 and caused no more than three thousand deaths per year in 1930," writes lipid biochemist, Mary Enig, PhD, and journalist, Sally Fallon Morell in a wonderful, eye-opening article about fats and heart disease titled The Oiling of America.
"By 1960, there were at least 500,000 [heart attack] deaths per year in the US," they continue.
"What life-style changes had caused this increase?" Reduction in Infectious Diseases
Reduction in Infectious Diseases Allowing People to Live Long Enough to Die from Heart Attacks
“One change was a decrease in infectious disease, following the decline of the horse as a means of transport, the installation of more sanitary water supplies and the advent of better housing, all of which allowed more people to reach adulthood and the heart attack age.
“The other was a dietary change.
“Since the early part of the century, when the Department of Agriculture had begun to keep track of food “disappearance” data—the amount of various foods going into the food supply—a number of researchers had noticed a change in the kind of fats Americans were eating.
Butter Consumption had Dropped; Margarine Consumption Had Increased
Butter Consumption Dropped from 18 lbs in 1910 to 10 lbs in 1950; Margarine Consumption Increased from 2 lbs in 1910 to 8 lbs in 1950
“Butter consumption was declining while the use of vegetable oils, especially oils that had been hardened to resemble butter by a process called hydrogenation, was increasing—dramatically increasing.
“By 1950 butter consumption had dropped from eighteen pounds per person per year to just over ten.
“Margarine filled in the gap, rising from about two pounds per person at the turn of the century to about eight.
Consumption of Margarine plus Vegetable Shortening Had Increased From 5 lbs to 18 lbs
Consumption of Margarine plus Vegetable Shortening Increased from 2 lbs in 1910 to 8 lbs in 1950
“Consumption of vegetable shortening—used in crackers and baked goods—remained relatively steady at about twelve pounds per person per year but vegetable oil consumption had more than tripled—from just under three pounds per person per year to more than ten.3
[Hobbs: Both margarine and vegetable shortening contain hydrogenated vegetable oil where hydrogen atoms are added to vegetable oil to make it semi-solid at room temperature.]
We Should Go Back to Eating Meat, Eggs, Butter And Cheese
We Should Go Back to Eating Meat, Eggs, Butter And Cheese, and Avoid Foods Contains Hydrogenated Vegetable Oil
“The statistics pointed to one obvious conclusion—Americans should eat the traditional foods that nourished their ancestors, including meat, eggs, butter and cheese, and avoid the newfangled vegetable-oil-based foods that were flooding the grocers’ shelves; but the Kritchevsky articles attracted immediate attention because they lent support to another theory—one that militated against the consumption of meat and dairy products.
Enig M, Morell SF. The Oiling of America. 2000.
[Hobbs: Thyroid expert Broda Barnes, MD PhD gives a very convincing argument in his 1976 book Hypothyroidism: The Unsuspected Illness that low thyroid is the major cause of coronary heart disease, and that heart attacks increased after 1945 because medicine figured out how to prevent deaths from tuberculosis and other infections with drugs, which then allowed these low thyroid people to live long enough to die from coronary heart disease which tens of thousands of autopsies from Graz, Austria revealed that already existed in their blood vessels. Barnes argument is the most convincing to me as the major cause of heart disease, however, a few—only a very few—dietary factors such as the consumption of trans fats seem to also to be a causative factor.]
About the Authors
About the Authors : Mary G. Enig, PhD
Mary G. Enig, PhD is an expert of international renown in the field of lipid biochemistry.
She has headed a number of studies on the content and effects of trans fatty acids in America and Israel, and has successfully challenged government assertions that dietary animal fat causes cancer and heart disease.
Recent scientific and media attention on the possible adverse health effects of trans fatty acids has brought increased attention to her work.
She is a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness, nutrition consultant to individuals, industry and state and federal governments, contributing editor to a number of scientific publications, Fellow of the American College of Nutrition and President of the Maryland Nutritionists Association.
She is the author of over 60 technical papers and presentations, as well as a popular lecturer. Dr. Enig is currently working on the exploratory development of an adjunct therapy for AIDS using complete medium chain saturated fatty acids from whole foods.
She is Vice-President of the Weston A Price Foundation and Scientific Editor of Wise Traditions as well as the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol, Bethesda Press, May 2000.
She is the mother of three healthy children brought up on whole foods including butter, cream, eggs and meat.
About the Authors : Sally Fallon Morell
Sally Fallon Morell is the author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched, thought-provoking guide to traditional foods with a startling message:
Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels.
She joined forces with Enig again to write Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats, and has authored numerous articles on the subject of diet and health.
Her four healthy children were raised on whole foods including butter, cream, eggs and meat.
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