Please take some time and read the full article here, it is really long and actually has two parts! I have extracted my favorite sections and it is still very long. I have left out some of the very interesting examples of traditional societies foods, as well as the history and description of how vegetable oils are hydrogenated and the history of the McGovern Committee. I do recommend you read the full article:

Secrets of the Edible Oil Industry by Sally Fallon and Mary Enig

While turn-of-the-century mortality statistics are unreliable, they consistently indicate that heart disease caused no more than 10 per cent of all deaths – considerably less than infectious diseases such as pneumonia and tuberculosis. By 1950, coronary heart disease (CHD) was the leading source of mortality in the United States, causing more than 30 per cent of all deaths.

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Given the rising plethora of food outbreaks courtesy of our industrial food system, this article will give us some history and a clear example of how large-scale agriculture is destroying every corner of our world.

The following events are taken from Vandana Shiva’s book Stolen Harvest: The Hijacking of the Global Food Supply, which was written in 2000. As she states, the Indian small scale edible oil industry is not what it once was.

The story of how the soybean displaced mustard in India within a few months of open imports is a story being repeated with different foods, crops, and cultures across the world, as subsidized exports from industrialized countries are dumped on agricultural societies, destroying livelihoods, biodiversity, and cultural diversity of food. The expansion of global markets is taking place by extinguishing local economies and cultures.

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After reading this recent horrific news about what the biotech industry is plotting for our supposed ‘health’ by manipulating vegetable oils even further, we realized we need more info about oil and fat and the economic battles that are being and have been fought over this most basic and vital nutrient for humankind on this website.

Many years ago–way back in 2000–I was the Sous chef at a Renaissance International Hotel, we were hosting some kind of very important conference for UNICEF for a week or so. During this conference I had to pander to the dietary demands of the most nasty, easily irritated and just generally grumpy old man I have ever met (and I have met some grumpy ones I guarantee it). He was on a low-cholesterol diet and I had to cook everything for him on a no-stick pan with absolutely no fat of any kind. At that time I had not yet heard of Weston A. Price or Sally Fallon, but I was pretty sure that his grumpiness was a direct result of his no-fat diet.

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This delicious raw homemade ice cream will astound you with its fragrant flavor. Raw honey, locally farmed free range raw eggs, wild blackberries and soaked and toasted walnuts make this treat utterly sin-free. Pure good good goodness.

Makes 2 quarts

• 8 raw egg yolks, free range
• 2 T arrowroot
• 1 t cardamom
• 1 1/2 c raw honey
• 2 c wild blackberries
• 1 c toasted walnuts, chopped
• 2 c raw milk
• 6 c raw cream

Method: Separate free range eggs. Be sure to use eggs from a trusted source, not industrial farmed eggs to avoid risk of salmonella (see comments below). Place the yolks in a bowl, add cardamom and arrowroot and whisk well to get rid of any lumps. Add raw honey and mix. Add remaining ingredients and place in ice-cream maker. Follow the instructions that come with your ice-cream maker.

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I bought this book when I was a student at Wellpark College in New Zealand. It was 2001, I had fled the U.S. of A in 1999 after working for Clean Water Action and reading several books about the amount of genetically modified foods being unwittingly consumed in America. I was taking classes on nutrition. I had just completed a certificate course with the Institute of Optimum Nutrition in UK and was unsatisfied by the conflicting information various groups promoted.

Nourishing Traditions is in a certain sense equivalent to The Joy of Cooking which is a book home-cookers have relied on for years. It has comprehensive information about all the food groups and also brings attention to the importance of conscious cooking and the transmutive powers that cooking with love and respecting where the food comes from has on healing our bodies.

In 2002, I went to a course with Sally Fallon, the author of this cookbook. At that time the information that she included about fats and many other foods was extremely controversial. In fact even one of the teachers from my school, which is at the cutting edge of health, massage and traditional healing modalities, was offended by the information Sally gave about butter. Ghee has been considered a nourishing food for thousands of years in Ayervedic cooking.

Since that time I have seen the slow transformation of the industrial health industry to begrudgingly begin to admit some of the information they have promoted for the past 30 years is incorrect. Traditional and live-cultured foods have been wrongfully slandered and repressed. This book is a must have for anyone who has kids or is having trouble having kids.

I cannot stress enough how much I recommend this book, it has been my favorite present for weddings, birthdays or for any other reason for the last 7 years. It is worth every cent, I personally guarantee it.

Follow this link to more information about traditional diets and how bad processed foods are for your body. These are notes from the seminar by Sally Fallon mentioned above.

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In the Americas we don’t know whether what we are eating is genetically modified or not. We don’t know what other types of additions we are getting in our meat and dairy either. Food is also “enhanced” with all kinds of vitamins and minerals as well as flavorings, toxins, colorings and preservatives. These are the sorts of things that we should be worrying about in defending our right to unadulterated food.

Our food has been allowed to become toxic and is creating disease. It is not a bacterial “germ” that is bringing about our demise. It is the insidious and ever-present man-made filth that is creating extinction and disintegrating our nervous systems.

To be even more honest with you…sometimes I wonder if it isn’t a conspiracy of some sort, in fact this is right on track. The ultimate evil conspiracy. It turns out that the real war-crimes criminals behind the Nazi’s concentration camps were the executives of the pharmaceutical company IG Farben. Not only that but you may have heard that Donald Rumsfeld is behind pushing through aspartame despite the fact that the FDA had refused to approve it for 16 years. Interestingly pharmaceutical companies have also been accused of genocide before the International Criminal Court in the Hague.

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2002 marked a turning point for traditional fats with the report by the Institute of Medicine that no level of trans-fats is safe in our diets.

In 2003 a set of very informative articles were published in the San Francisco Chronicle. In them our out-dated information about the evils of saturated fats such as lard and coconut oil were laid to rest. These are very comprehensive and enjoyable reading. Links are provided below.

That was nearly 5 years ago…unfortunately we have been so indoctrinated with fear of saturated fats that even with hefty evidence looming all around us we are having great difficulty in shaking our terror of saturated fats and cholesterol.

The nation’s obesity rate began to skyrocket in the mid-’80s about the same time national low-fat public health campaigns were in full swing. In one year alone –1998-99– Centers for Disease Control and Prevention figures show that the nation’s obesity rate rose an astonishing 6 percent. –Fat Makes A Comeback After 3 Lean Decades

This is in part due to the inability of the health industry and others to admit a huge mistake has been made, resulting in epidemics of obesity and diabetes. Perhaps they are afraid of the compensation that might be demanded if this manipulation of the nation was acknowledged. There is huge amounts of money at stake:

• Pharmaceutical companies who are selling incredible amounts of cholesterol lowering (and other) drugs to the population.
• Health insurance groups who are enforcing the requirements that we all need to be on cholesterol lowering drugs.
• Corn and soybean (and other vegetable oil) agriculture conglomerates are highly subsidized to produce unnecessary amounts of these products. Look at the ingredients on our food there is corn or soybean bulking practically everything.

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The Rendering of Chicken or Goose Fat to Create Delicious Cracklings.

A real old fashioned traditional recipe from Jewish Cookery by Leah W. Leonard

• Cut fatty fowl skin and other fat clusters into 1-inch cubes or strips
• Cover with cold water
• Cook in a heavy kettle or frying pan, covered for 20 to 25 minutes
• Uncover and continue cooking over reduced heat until the water has evaporated and only the melted or cooked fat and cracklings remain
• Add diced onions, allowing one onion to each cupful of unrendered fat
• Add a clove of garlic for flavor

Method When rendering a large quantity of fat, the addition of a few slices of raw potato will help clarify it.

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Notes from a Seminar conducted by Sally Fallon author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats Auckland, New Zealand, Feb 2003

1. used no refined and denatured foods
2. contained some sort of animal protein and fat from fish or other seafood
3. contained four times the calcium and minerals and ten times the fat-soluble vitamins as the current U.S. diet
4. cooked all or some of their foods, and also ate raw dairy or meat
5. had high food enzyme content
6. soaked, sprouted, fermented or naturally levened seeds, grains and nuts before consumption
7. had a fat content that varied between 30-80% of the total calories
8. consisted of nearly equal amounts of omega-6 and omega-3 essential fatty acids
9. all contained some type of salt
10. all cultures made use of bones, usually as a bone broth
11. made provisions for future generations

The information from this seminar is based on the research done by Dr. Weston A. Price and detailed in his book Nutrition and Physical Degeneration. Dr. Weston Price was a highly respected dentist from the 1930s who did a ten year study of traditional people around the world. He found that people eating their traditional diets had little to no tooth decay. Sally Fallon’s work in Nourishing Traditions is based on his studies and she has formed the Weston A. Price Foundation to continue the research that he began.

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