U.S. Lawmakers funnel billions of taxpayer dollars into killer commodities, creating an unfair advantage for processed foods.
Did You Know:
The key ingredients of unhealthy, processed foods made for consumption in America are corn, soybeans, and wheat. These cheap foods are at the core of the diabetes epidemic, and they are heavily subsidized.
The net result of U.S. government food subsidies is a seriously unfair advantage for junk food. This is why soda pop costs less than bottled water and why you can get a jumbo hamburger meal with super-size fries for a lot less than you can make a nutritious meal with wholefoods at home.
It’s a myth that wholefoods and organically-grown food are more expensive to produce. The TRUTH is that parts of the government are working against us. Given a level playing field, junk food would be at parity with whole foods.
Here’s how it’s slowly killing us.
Soy, the Protein Filler
Glycine max, commonly known as soybean, is a species of legume. The plant produces significantly more protein per acre than other uses of land. The United States is the number one grower of soybean, producing 32 percent of the world total.
Soy contains a high quantity of phytic acid, dietary minerals and B vitamins. Traditional uses of soy include soy milk from which tofu and tofu skin are made, soy sauce, fermented bean paste, natto and tempeh.
Defatted soybean meal is a significant source of protein for many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Food processors substitute whole foods with cheap, soy-based fillers to increase profits. They use it to “extend” natural foods, including healthy proteins like lean beef and chicken.
If you read food labels, you’ll find soy protein isolates or textured soy protein in non dairy ice cream, whipped toppings, non fat dry milk, pre-formed hamburger patties and ready-to-bake meat loaves, just to name a few.
Soy is common throughout the fast food and snack industries, too. You’ll find it in chicken nuggets, energy bars, low carb snack foods, vegetarian meatless products and most other processed foods.
Soy itself is not a bad food. However, due to its low cost, the food industry uses it as a cheap filler. As a result, it supplants the natural wholefoods our bodies crave and need.
Wheat, Delicious but not Nutritious
Some experts claim that grains are a modern addition to the food supply. Others say that grains, like wheat, have been the foundation of our food supply for thousands of years. It turns out that both sides might be right.
Grains are the hard, edible seeds of grass-like plants, including wheat, corn, oats and rice. They are a major source of nutrition and energy for most people. The problem is, grains aren’t the same as they used to be 100 or even 1,000 years ago.
Until the 1870s grains were ground in whole form with stones. Using this method wheat flour still contained all the components of the whole grain (bran, the germ, and the endosperm). With the invention of the flour mill, it became possible to separate the parts of the whole grain and harvest the starchy endosperm. With this capability came inexpensive, finely ground white flour.
By removing the bran and germ from the wheat grain, refined flours last longer on the shelf but they are stripped of their important nutrients. However, longer shelf life and automated manufacturing made flour affordable to everyone.
Flour’s rapid price reduction increased the amount of flour consumed. This wouldn’t have been a huge problem on its own until Agronomists, in the 1960s, figured out how to increase the amount of wheat that could be grown per acre by inventing a dwarf-wheat.
Between 1843 and the mid 1960s, the mineral content, including zinc, magnesium, iron, and copper, of harvested wheat grain in the experiment stayed constant. But after that point, zinc, magnesium, iron, and copper concentrations began to decrease – a shift that “coincided with the introduction of semi-dwarf, high-yielding cultivars” into the Broadbalk experiment. Another study found that the “ancient” wheats – emmer, spelt, and einkorn – had higher concentrations of selenium, an extremely important mineral, than modern wheats. Further compounding the mineral issue is the fact that phytic acid content remains unaffected in dwarf wheat. Thus, the phytate to mineral ratio is higher, which will make the already reduced levels of minerals in dwarf wheat even more unavailable to its consumers. (source)
Although modern wheat varieties are faster and easier to grow, they lack nutrients but retain the same levels of phytic acid. This causes an imbalance that leads to nutrient deficiencies. In other words, our modern wheat contains empty calories, forcing us to eat more to get the nutrients our bodies need.
Corn, a Sweet Death!
While soy and wheat both contribute to U.S. dietary issues, they pale in comparison to corn. A killer crop, corn is a huge part of our diet, including supplements.
One of the top sources of calories in the American diet is high-fructose corn syrup (HFCS), made from fresh corn. It’s a sweetener used as a cheap substitute for real sugar (sucrose), made from sugar beets and sugar cane. While too much real sugar isn’t healthy, it’s not toxic, like fructose.
HFCS is an ingredient in a mind-boggling number of food products, including many supplements we consider to be “healthy”, like vitamins. All subsidized, courtesy of the U.S. Government.
Sugar, the Big Lie
In 1965, a bribe and a lie led to one of the worst scandals ever in human nutrition. We’re all paying for it with our health today.
Five decades ago the Sugar Association paid off two Harvard scientists, Dr. Stare and Dr. Hegsted, to get them to manipulate the health and nutrition facts of refined sugar. In 2016, the New York Times detailed a new report published in the Journal of the American Medical Association (JAMA) containing proof of the bribe. The doctors were paid $6,500 to tell the public that sugar was healthy, when they knew it wasn’t.
The sugar industry wanted to blame fat for the health problems caused by sugar. Why? So they could keep selling more and more sugar. The lies by the sugar industry and the bribed doctors led to the obesity, diabetes and heart disease epidemics we have today.
The sugar industry isn’t the only culprit. Members of the U.S. government are also complicit. Senators Larry Craig and John Breaux managed to shut down a World Health Organization proposal to modify nutritional guidelines for the public, calling for less sugar.
What about the two Harvard scientists who were bribed by the sugar industry? Would you believe that Dr. Stare was on the advisory committee for the USDA’s nutritional guidelines? Here’s a quote from the USDA’s 1985 pamphlet that Dr. Stare helped pen:
Contrary to popular belief, too much sugar in your diet does not cause diabetes.
At the time, the only health issue the USDA tied to sugar was dental cavities, even though mountains of research proved otherwise. Type 2 diabetes, heart disease, and obesity were completely ignored.
As for Dr. Hegsted, he went on to become the head of nutrition at the USDA! I’ll let you come to your own conclusions on that.
NEXT » The Fat Switch.
The commentary on BloodSugarBasics.com is meant to supplement your knowledge of type 2 diabetes, its cause, and healthy lifestyle changes that can lead to recovery. All diabetic patients should follow the professional medical advice of their healthcare team, including nutrition, physical activity, testing and medication.
- O’Connor A. Sugar Backers Paid to Shift Blame to Fat. The New York Times. September 13, 2016.
- Kearns CE, Schmidt LA, Glantz SA. Sugar Industry and Coronary Heart Disease Research: A Historical Analysis of Internal Industry Documents. JAMA. Published online ahead of print, September 12, 2016. DOI:10.1001/jamainternmed.2016.5394.
- Taubes G, Couzens CK. Big Sugar’s Sweet Little Lies –
How the industry kept scientists from asking: Does sugar kill? Mother Jones. Nov/Dec 2012. http://www.motherjones.com/environment/2012/10/sugar-industry-lies-campaign. Accessed September 17, 2016.