FDA allows false labeling

In case you don’t know, the FDA, due to pressure from the California Almond Board, is requiring that all almonds sold in the US be pasteurized, but they are allowing these pasteurized almonds to be labeled as ‘raw.’ This took effect last month.

One of the methods approved for pasteurization is the use of propylene oxide which is a hazardous material that the EPA declared in 1996 to violate the Delaney Clause. The Delaney Clause states “no additive shall be deemed safe if it has been found to induce cancer when ingested by man or animal.” Propylene oxide is banned in Canada, Mexico and the European Union.

Propylene oxide is a carcinogen that is being added, without our knowledge, to a healthy food that many doctors and dietitians tell us to eat.

Almonds treated with propylene oxide remain at a high temperature for more than 4 hours. Heat destroys many nutrients such as vitamin E. Almonds are one of the best sources of vitamin E.

Vitamin E is needed for circulation, tissue repair and healing. It deactivates free radicals (cancer causing agents) and retards the aging process. Vitamin E along with zinc and selenium also helps to prevent cancer and cardiovascular disease.

A diet high in polyunsaturated oils (soybean, cottonseed, canola, corn) increases your need for vitamin E. Most health authorities and government nutrition policies tell us to consume more of these oils and less animal fats.

The FDA protects food and drug companies, not consumers. They are slowly taking away our right to choose healthy and wholesome foods.

Stop eating almonds unless you are absolutely sure they are raw (not pasteurized in any way, shape or form). Contact the California Almond Board and the FDA and let them know that you want pasteurized almonds to be labeled properly so you can make an informed choice.

Saturated fat prevents diabetes

Here is an interesting article about a group of scientists who found that shorter chain fatty acids can prevent the development of diabetes in mice, even if they are obese (http://news.yahoo.com/s/nm/20071002/sc_nm/diabetes_japan_fat_dc).

This is interesting because shorter fatty acid chains only exist as saturated fat, the kind we are told to avoid. The unsaturated fatty acids are all long chain.

Is it possible that the reason we haven't solved the diabetes issue is because we are telling people to eat long chain fatty acids in the form of soybean, corn, cottonseed, canola and olive oils? And because we are telling people to avoid the shorter chain fatty acids in butter and coconut oil?

I think we need to rethink our fat intake. We should eat the fats our ancestors ate before we started developing diabetes and other chronic disease. They just happen to be things like butter and cream. They didn't eat vegetable oils. And they definitely did not eat hydrogenated oils.

So, eat your butter and live happily ever after.