SECTION THREE -Fat Cats in the Fats Lane History, Oil Making, Toxic Products, & Promotion
14 A Brief History of Oil Making

Changes in our food supply that have been made gradually, almost imperceptibly, over many years and add up to major nutritional changes with MAJOR effects on our HEALTH. Oil production, too has changed over the years, and has resulted both in oil quality and in health.

In The Beginning
Traditionally in Europe, oil pressing was a cottage industry. Large estates, villages, and little towns had their own small oil press. Oil presses required parts that could withstand several tons of pressure per square inch, and they were difficult to clean and maintain; therefore they were (and are) to costly and complex for every home to have and maintain. Many older people who lived in Europe before the second world war remember how fresh oils were sold door ro door like milk and eggs. Fresh flax oil was delivered once a week in small 100ml transparent glass bottles. Since oil was unprotected from light and air, it lasted only a few days.

Research showing the importance of protecting oils from destruction by light, oxygen, and heat had not yet been done, but people new from experience that the BEST oils turn RANCID quickly and then taste bad, so they had to be bought in small quantities and used fresh before they spoiled, just like fresh vegetables, milk, and eggs. Like fresh produce, unrefined oil was a staple in many homes.

Fresh oils are identifiable by their seed-specific characteristic odor and flavor. They are light and easy to digest. They SUSTAIN HEALTH & have therapeutic value because of the nutrients they contain. The most easily destroyed oils are also nutritionally the most valuable. All this was known over 50 years ago, before the advent of modern technology.

Bigger is Better
In the 1920s, the 'bigger is better' philosophy gradually took over the oil trade. Huge oil firms were constructed. Huge fields of seeds were planted.

Huge continuous-feed, screw type (expeller), heat-producing oil presses were built to replace small, slow, cold temperature batch presses in use prior to that time. The new presses were built to run around the clock, some pressing over 100 tons of seed per day. Automation made their operation highly efficient, and cut down labor costs.

Pesticides came into widespread use. Bigger crops resulted from not having to share the land and yield with weeds and insects

Technologies for seed preparation, oil extraction, refinement, bleaching, deodorization, and other processes were developed. Natural substances including carotene, vitamin E, lecithin, and others that keep oils from spoiling were removed because they were considered 'impurities' in the chemical sense of producing 'pure' oils. Synthetic antioxidants (AOs) were developed and added to the now refined oils whose NATURAL AOs had been removed, to restabilize them and to extend their shelf life.

The cottage industry folded. It couldn't compete with lower costs of mass production, afford the costs of mass media advertising, or match the clever and consistent as-desk-inspired graphics that DECEPTIVELY praised the 'new' and improved' oil products. We got cheaper oil, greater confusion, and poorer health ---and large companies profited.

TASTELESS. Over the years, natural, unrefined oils were replaced by bland, refined oils without taste, and we have come to believe that oil SHOULD be tasteless. But fresh, natural seed oils have a delicate aromas and flavors of the seeds from which they are pressed.

DE-VITALIZED-These tasteless, low quality oils have had molecules with health benefits removed, altered, or destroyed. We lost fresh natural, high-quality oils.We lost the complex, natural substances they contain, which help to digest and metabolize oils that have nutritional value of their own. These include; phospholipids, including lecithin, with important fat-emulsifying, and membrane functions; phytosterols, which block cholesterol absorption from our intestine; fat-soluble vitamin E complex, carotene, and their precursors, which protects oils against damage in storage and act as AOs in our body; chlorophyll, which is rich in magnesium; aromatic and volatile compounds, and minerals.

TOXIC. Edible oils have become contaminated with pesticide residues that interfere with nerve functions and oxidation processes, and therefore lower our vitality. The invention of chemical extraction introduces gasoline-like chemical solvents (hexane, heptane) into our oils. These are lung irritants and nerve depressing solvents. Very tiny (homeopathic) doses can have powerful detrimental effects on health. Non-natural AOs were added to edible oils. These improve shelf life, but may interfere with energy production, cell metabolism, and respiration, because they do not fit precisely into the precise molecular architecture of our enzyme systems and membranes. Over time, they contribute to degenerative diseases and lack of vitality

BOTTOM LINE EVERY SINGLE COMMERCIAL OIL ON SUPERMARKET SHELVES with the EXCEPTION OF Extra Virgin Olive Oil & Extra Virgin Coconut Oil is POISON to the human body. Remove all store bought oils from your diet except these two. Look at ingredient list for the words partially hydrogenated vegetable oils (cottonseed is the most dangerous because it holds onto the most pesticides) none the less. These oils are a major reason CANCER rates have risen from 1 in 30 people in 1900 to 1 in 3 in 2014.

To your health in the new year!

Sincerely, John
EASTMAN'S FITNESS

P.S. A huge thank you to my friend,  Dr. Chris Fahs for sharing this information with me!

And thank you to Dr. Udo Erasmus for writing it.