Wednesday, December 18, 2013

Podcast EP 003: The Cult of the Scientist


Have We So 'Scientized' Our Food That It's Screwing Up Our Minds -- and Making Us Fat?

 Science said organic wasn't
any more nutritious than non-organic.
Now? Wrong
!



 Scientists said egg yolks were BAD . . . now
they're GOOD and HEALTHFUL for you.



In this podcast, you're going to see how easy it is to get your head wrapped around a notion or belief that takes over your life. That notion then controls your actions and gets you doing things that are against your own best interests. Sound Orwellian? But if you got something out of it at the same time--a yummy-tasting bit of momentary heaven, for instance--would you do it? A lot of us have. It's a bargain with the devil, but who's the devil? And how does it all end? Hmm--let's see. The transcript follows the podcast below.



                                                   

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Did you ever wonder why scientific studies often are soon disproved and replaced by others? After all, you just get used to one, start buying just the food they say will help you improve your health and whoa! Another one comes out that says the first one was wrong!

Well, the food industry has found a way to make this process pay for them. And it affects you, too, my dear listeners. Today I’m going to talk about trying to make a sensible way of eating out of using science. And I’m going to show you what’s better.

Let’s get started.
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If you were offered today either a one-week vacation with luxury accommodations and only ordinary food OR a one-week vacation with ordinary accommodations and extraordinary food, both at the same price, which would you choose? Think about it for a few seconds before we go on. Decide which one would appeal most to you. 

Okay, are you decided? Now listen to this.

In a study comparing food views, a researcher named Paul Rozin asked a group of Americans and French that very question. The difference in responses between the two nationalities was stunning: the Americans chose the better-food option only HALF as often as the French did (42% to 86%).

WHY? Well, the Americans thought about food as calories, nutrients, and the effects of food on the body, while the French simply thought about eating all that great food.

How ironic it is, Rozin said, that Americans worry so much more about food and their health, and eat much more food with reduced-fat, yet more than double the number of French saw themselves as healthy eaters!!—74% to 34%.  AND THEY’RE RIGHT. The French ARE more healthy eaters, even though they eat more fat! And they stay thinner.

Notice that the Americans’ words were couched in scientists’ terms—nutrients and calories. It indicates what’s behind Americans’ thoughts about food. And that’s a good place to start.

The Scientizing of Our Food

The story I just told you is a small jewel that shows in miniature what’s happening on a grand scale throughout the ENTIRE United States today. The scientizing of our food, I like to call it. Do it and you’re on a SLIPPERY SLOPE that you’ll never get off.  It’s a big part of the reason people gained weight. And since the persistent advertising keeps them indoctrinated, they’re still eating this way.

So, now it’s why they can’t beat their weight problems. It causes people to try to lose weight over and over again, most times failing. You’re on rails that take you nowhere and almost nobody can get off.

Almost nobody ends up living thin for the rest of their lives, like they want. Yet living thin is NOT that hard! I know it can be done because I’ve done it.

Not being able to live thin permanently is the most intractable weight problem people have. So get out the credit card, buy your first diet book, and plan on buying several books and diet aids every year into the future. Plus thousands in more clothes as you yo-yo up and down. Because it’s not going to stop. People have been so inundated with 23 billion dollars a year worth of advertising that they are totally hooked into scientizing-as-a-moneymaker-for-the-food-industry. 

The food we eat is riddled with popular myths, suspicions, lack of knowledge, bias and scientific error, perpetuated by the food industry and sometimes, even the scientific community. CHOOSING YOUR FOOD THIS WAY IS THE BIGGEST OBSTACLE YOU’VE GOT TO LOSING WEIGHT.

People SHOULD be able to live thin all the days of their lives. 

But they CAN’T do it while forever looking for the latest scientific study findings. Why?  Because these findings are always changing. With each new study the previous one is proved wrong. What you THINK you’re going to get is NOT what you get:  you don’t get dependable scientific knowledge—you get shifting sands of knowledge you can’t depend on. It’s always wrong when the next study comes out. It’s impossible to exist while trying to stay thin on such information.

Just some previous ‘truths; that have been proved wrong are this: 

- Previously:  organic food isn’t any more nutritious than non-organic.
- Present: That’s been proved wrong. Organic food has now been proven to be much more nutritious.

Before - all fat is bad ( listen to my 4th podcast) 
Now: Wrong! It’s necessary to life itself

Before - egg yolks are bad. Eat only egg whites. 
Now: Poppycock! Eating whole eggs with the yolks is very important. They contain necessary nutrients like lecithin that help people with heart and weight problems;

And many more, which I will be telling you about in my monthly nutrition podcast episode.


The food industry repeats things it knows not to be true over and over to grow itself and make more money.  If the food industry didn’t do any advertising, didn’t push people to eat more, their growth would be only about  ½--1% a year because people’s food consumption is that amount. There’s only so much food we humans can eat. But Wall Street and the companies themselves wouldn’t stand for just growing ½ - 1% a year. They insist on much greater growth. Establishing a ‘need,’ then filling that need with new products for people to buy is how they do it. This way they make more money than they could any other way. It’s their way of going from ½ % growth to 10% growth in revenues in a year.

The growth, you might have discovered, is on you—on your stomach, your buttocks, your arms. That’s where the 7 ½ % (after inflation) increased growth is landing—and staying. That’s why scientizing an issue is good for the food industry and bad for you: they get money, you and the people buying this way get fat.


I was scientized, too.

With me, it was carbohydrates. I told myself that there was something about carbohydrates that my body couldn’t handle. I ate primarily meat and fatty things. With a few carbs. Sort of like a Dr. Atkins forever diet. And when I went off it just to get some carbs, of course, what did I eat?  Delicious homemade-type cinnamon and raisin buns with butter and icing. Just to get some of what my body was being starved of—only it had turned into huge amounts to make up for the carb-starvation my body was feeling.

The “scientifically-based” low-carb diet, based on certain scientific processes that bring about weight loss while you’re eating lots of fat and sparse carbs caused me a great deal of harm. After eating this way for a few years, my blood and other tests showed I had very high blood pressure—even measuring 190-over something at points. To any of you who haven’t heard BP measurements before, this is very, very high. It wears out your heart and your blood vessels and kills you off much earlier from a stroke or heart attack.

High inflammation showed up. High inflammation tells you that illnesses like cancer and other harmful body processes are present. It can indicate processes going on that will kill you sooner rather than later.

And I was pre-diabetic. Being pre-diabetic is just plain dangerous, because it leads to diabetes, which can result in death. I was on a jury once where a fellow jury member had diabetes. He had troubles every day with it. There were times when he had to get off a bus, off a subway train RIGHT THEN. Times when he almost passed out. Then one day he didn’t come back anymore. There is no fooling around with this one.

I gained and lost many pounds, yo-yo-ing up and down 20 – 30 – 50 – and finally 70 pounds. It’s what ultimately caused me to leave dieting entirely and devise a new way of losing weight and a new way of eating.

The way I eat now, I stay thin and pretty stable in my weight.  My health checkups are in the ‘superb’ category.  My doctor said she hadn’t seen such good cholesterol readings in “many, many years.” I have normal blood pressure and no pre-diabetes at all. I also have almost no inflammation—under 1% (There is never NO inflammation in anybody’s body because of normal body processes. Under 1% is as close as you ever get to none.)

It’s all due to what I eat now AND HOW I eat now. I LOVE eating. I did a very important thing when I stopped dieting and devised a new way of eating. All the problems with carbs I had had became non-problems! That was funny when I first thought about it.  I wonder if they ever really were problems. It surely was me being “scientized.”  Low-carb, a “scientized” term, if I ever heard one, had taken the country by storm earlier and went on for many years. So, my whole health profile changed when I changed from one of these science-based diets to one based on Nature, which is what my plan is.

My aunt did the low-carb diet, too. She ate whole bags of fried pork rinds for snacks. Even though it was overflowing with energy—fat—it was low-carb so it was okay in the low-carb diet. Yes, she lost the weight. But her face hollowed out, not in a good way, and her skin became grayish.  She became older looking. Her health went down, too, along the lines that mine did. She died of a heart attack some years later. But who’s quibbling when science can do such amazing things like show you how to lose weight while eating all this fat, eh? 



Scientizing Confuses You and That’s Just the Beginning

Notice how food and meals get out of kilter so easily with the way science is taught by the food companies. Yes, taught! First it’s all fat, no carbs; next it’s no fat, reduced-fat and lots of carbs. One thing is a reaction to the other. Both things generated multi-billions of dollars for the food industry in their time. The reduced-fat, nonfat thing is still going strong.

That’s the way the industry works. They carry out the advertising plans on Madison Avenue. The change from one thing to the other is planned. They whet the appetites of people for one thing for as long as it can bring in huge revenues. Then, when revenues diminish to a low roar, they give the people the opposite or most attractive alternative—a whetting they’ve been getting ready for all along.

While the low-carb craze has largely seen its day, the nonfat advertising is still going great guns. Then it will become something else when people get tired of that and turn away. That happened to Dr. Atkins’ low-carb diet. Although I’m sure they probably still sell a lot of those books every year. Just not unearthly amounts, like they did.

The Latest Fad
A new one has already arrived. And it’s HUGE. Ads are everywhere. I walked into the grocery store the other day. A man came out of the elevator (yes, we have elevators in our grocery stores). He had a big box of something that said in also-big letters:  ‘GLUTEN-FREE!”  I said to him,  “Oh, gluten-free!”  Sensing I was skeptical about the issue, he said, “Yes, but I really have a condition. I can’t have gluten.”

Gluten is a protein found in wheat, barley, rye and some oats. You eat cereals, breads and baked goods that contain it. That’s when you may get a reaction to it in your small intestine. There is something to it, but no ordinary person can explain what causes celiac disease, which is the name of the gluten condition/disease. 

Americans will spend $7 billion this year on gluten-free foods. $7 billion! Two million of us actually have the disease, the Mayo Institute says. And 1.6 million are also buying it, but don’t have it!! They’re buying gluten-free anyway “There’s a lot of self-diagnosing going on out there,” says a food marketer.

Accurate self-diagnosing is nearly impossible, because the symptoms are the same as hundreds of other conditions. You could have any number of things, not celiac disease. Diagnosing celiac disease takes a biopsy and blood tests. 

Science has a valuable role in curing disease

In closing, I want to say strongly here that science does have a valuable place, a valuable role to play for us. It’s just not in our daily meals.

For your meals, knowing something about nutrition is good. But once you’ve got the basics, it works much better not to run to the science books for your information. And heaven forbid, not to the ads in the magazines, newspapers and on tv! Eating naturally while choosing your food naturally, too, will get rid of that.

Scientific research, although still riddled with uncertainty and wrong conclusions, manages to find out some things that are quite valuable though, all to do with curing disease with food.

I have been using food and food supplements for many years to cure my own illnesses and have succeeded beyond my expectations. I will tell you about that in future podcast episodes. But, for now, I’ll tell you I’ve cured serious infection with vitamin C (no bad side effects, unlike prescriptions, except for diarrhea if you take too much), up to the most serious, being foods to cure cancer, and hundreds in between.

So that’s all for today. I want you to do something for yourself and for me during the coming week, will you? Notice the ads in the grocery store or magazines and newspapers. Notice how they pull you in. Try to find what they’re using as the hook, the reason for you to buy. And try to think of an answer to why it is or isn’t good. Then, let me know what you found and your answer. And put it in Comments on my blog, would you? We’ll talk about those Comments next time.

My podcast episodes will be spaced two weeks apart for the next few weeks. So sorry, but I find it hard right now to give it the time it deserves. It will still be in-depth and valuable. I want you to get that ALWAYS. We’ll get back to weekly podcasts soon.

Remember to put your findings in the blog Comments.

And sign up for your valuable free gift on the opt-in form on the blog. It’ll help you get going on losing weight.

See you next time!








         

                                                                                                                      





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