Recipe For A Heart Attack!

Start with some kind of food that naturally has a lot of oil in it such as peanuts, soybeans, corn, rapeseed (canola), sunflower, safflower, cottonseed, coconut, palm, etc.

Glass Olive Oil Bottles

Step #1: Get someone to mash or grind the original food for you.

Step #2: Have them cook the original food long enough to break down its cellular structure. This may take at least a couple of hours and temperatures in excess of 250^oF.

Step #3: With a screw-like auger press, have them place the raw material under incredibly high pressure in order to squeeze out as much oil as possible from the raw material. The pressure within the machinery itself generates temperatures that can rise up to 185^o – 200^oF.

Step #4: Make sure that they expose the raw material to air in order to increase the rate of oxidation. Remember that oxidation occurs approximately 100 times as rapidly at these elevated temperatures as it occurs at room temperature.

Refined Vegetable Oil

Step #5: To get any remaining oil out of the raw material, have them mix it with a gasoline-like substance (hexane or heptane) that acts as a solvent to dissolve more oil away from the remaining raw material at temperatures ranging from 130^o – 150^oF.

Step #6: Have them heat this oil to temperatures above 300^oF in order to evaporate most, but not necessarily all of the solvent (heptane or hexane). Have them do this very carefully, since these chemicals are quite explosive.

Step #7: Remove as many of the remaining nutrients as possible. They can use phosphoric acid to remove nearly all of the phospholipids (lecithin), protein, polysaccharides, calcium, magnesium, iron, copper and other nutrients.

Step #8: Have them remove as many of the free fatty acids as possible. Do this by mixing the oil with an extremely corrosive alkaline material such as caustic soda (NaOH, sodium hydroxide, which is the main active ingredient in Drano) and then have them agitate the mixture until the free fat

stethoscope for the heart

ty acids form “soaps” with the sodium hydroxide so that they can be “cleaned” away.

Step #9: Have them use acid-treated activated clays to bleach out any remaining pigments (chlorophyll and beta-carotene). This takes about 15 to 30 minutes at temperatures of 230^oF. Remember that this “bleaching” process creates large amounts of toxic peroxide compounds.

Step #10: Have them also remove any aromatic properties of the oil. They can do this de-odorization by distilling the oil under high pressure and temperatures of 460^o – 520^oF for thirty to sixty minutes. This helps to remove aromatic compounds that gave the original oil its natural smell and flavor. Be sure that they also remove as much vitamin E as possible. At these temperatures, numerous toxins are formed when fatty acids are cross-linked to each other to produce polymers that are similar to plastics and vulcanized rubber.

Step #11: Have them add methyl silicone to the processed oil so that it is less likely to become “foamy”.

Step #12: To ensure a long shelf-life, have them add synthetic preservatives to the oil, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate (PG), tertiary butyl hydroquinone (TBHQ) and others. At this point, if you wish, you can eat this tasteless, odorless and nutrient depleted “food product” that is the end result of the twelve steps detailed above.

If you dare!

Spread Margarine on Toast

Are you saying to yourself… “No way! That sounds gross! And deadly! Why would I ever want to eat that?”

This obviously depleted, dead and toxic “product” is none other than refined vegetable oil. Corn oil. Canola oil. Soybean oil. Cottonseed oil. Even Olive oil!

Most likely, you have a bottle of these poisons in your kitchen. Most definitely, you have products in your home that contain these ungodly artificial substances.

I can’t even begin to count the number of people who have PROUDLY told me that “They eat healthy!” but yet they have a kitchen full of products that are laced with toxic, refined vegetable oils.

Have you fallen victim to the marketing hype? Do you avoid naturally occurring fats and oils and consume these so-called “heart healthy” processed vegetable oils instead?

Slick and Seductive Advertising

Do you use processed oils because you foolishly believe the medical “authorities” who have proclaimed that these artificial “products” are “healthier” for you than the oils that are found naturally in fresh, whole, unprocessed and unroasted seeds and nuts?

Do you use margarine and shortening because “they” said that you should use these artificial foods instead of butter? Oh, deceived one!

Recipe for Heart Trouble

Have you fooled yourself into believing that you “eat healthy” because you shop at a “natural foods” store? Do you only purchase oil that has been “cold-pressed”? Please realize that there is no legal definition of the term “cold-pressed”!

The term “cold-pressed” only means that the manufacturer didn’t add any heat during the “pressing” of the oil. Manufacturers can abuse natural oils by performing all of the above steps of the “refining” process and still label their product as “cold-pressed” simply because there is no law that prevents them from doing so.

If you prefer an even more deadly, greater heart attack producing “product”, you may continue with one more step…

Margarine Processing

Step #13: Have someone place the oil under pressure and add in hydrogen gas at temperatures that range from 250^o – 410^oF along with some type of metal (usually nickel, but they may also use “Raney’s Nickel” which is 50% nickel and 50% aluminum).

Have them do this for six to eight hours. Make sure that some of the nickel and aluminum remain in the oil. You now have the “dream product”! An unspoilable product with a shelf life of practically forever.

This nightmare product has a plastic, spreadable consistency that helps to “improve” the texture and “mouth feel” of literally thousands of manufactured products. What is this “nightmare” product?

Hydrogenated or Partially Hydrogenated oil!

This wonderful product also contains unnatural trans fats, which contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; and free radicals, the result of high temperature industrial processing of vegetable oils, which may contribute to cancer and heart disease.

Butter is better by almost every measure. Even setting aside the fact that no margarine comes close to butter in taste, butter actually protects us from many diseases, as the Weston A. Price Foundation has noted. Butter is the best and most easily absorbed source of vitamin A, which is needed for the health of the thyroid and adrenal glands, which in turn help maintain the proper functioning of the heart and cardiovascular system. Abnormalities of the heart and larger blood vessels occur in babies born to vitamin A deficient mothers.

Butter vs Margarine

Butter also contains a number of antioxidants that protect against the kind of free radical damage that weakens the arteries. It’s also a very rich source of selenium, a vital antioxidant; in fact, butter contains more per gram than herring or wheat germ.

It is very sad when you think of the length that the food and health industry go to with seductive advertising to persuade the public to be consuming this poisonous recipe that pushes people to a devastating early grave. Why? The love of money? Callousness? Indifference? Sadism? Or is it all of the above combined?

Butter vs Margarine

Some even market this poison as “Organic” or “Healthy”, they eulogize the benefits with half-truths, hiding the amount of deadly chemicals with which the smooth-silky creamy gel is

laden.

They neatly cover up the deadliness of the chemicals such as the hexane solvent, the REMOVAL of natural nutrients and the addition of the soapy emulsifiers. Is this not akin to mass murder that makes Hitler and the Nazis look like nice people? Does this even befits the worst of animals that can consume anything, let alone human beings?

You have been deceived to eat your way to an early gradual but painful death!”

The bulk of this article was taken from another book on the topic by James Paul Roguski. He neatly exposes the truth on this subject and many other falsehoods in the food industry.

You may want to read more from the well-written book, Your Doctor Is A Liar! It is an uncomfortable but honest reading for anyone who wants to know the truth. You can either buy the hard copy or download a FREE digital version in PDF format at YourDoctorIsALiar.com.

Thanks to FreeStockPhotos.name and all the copyright owners for the various photos and images used in this article.