Have you seen the constant articles in the news about food sources be tainted with heavy metals or foods, such as the latest news that much of the chocolate for sale contains amounts of lead. Also the articles about food containing things that they should not contain such as the plastic in rice in China? Sadly these kinds of food issues are nothing all that new. In Fr. Fahey's book, the Church and Farming, he addresses many of these things. It use to be common place that grain mills would add fillers to bulk the flour out and bring in a higher dollar.
Any time that our food is processed from its original state and/or grown by a large corporation we will risk the danger of contaminates in our food sources along with food that is not healthful for our bodies.
Today we are sharing an excerpt from Fr. Fahey's wonderful book, which was written in the 1950's, regarding the processing of food. What the danger it poses to our health and how we should avoid them. We previously shared an excerpt from this wonderful book on our blog, incase you have missed you can find the link below:
12 Factors to Good Health - Food Health & Proper Nutrition
Processing of Food in General
The Church and Farming
By: Father Denis Fahey
+ Imprimatur 1952
I have devoted so much space to bread because of its importance, that I must limit myself to some general observations concerning other foods. The work is simplified for me, however, by the excellent Appendix I, contributed by Dr. N. Philip Norman to Tomorrow's Food. From that very valuable statement, which I strongly recommend to my readers to study in its entirety, I take a few extracts:
"Food in modern times undergoes amazing treatment. Provident Nature has given us food-stuffs that are perfect for man's utilization, but we are not connect. We mutilate the original food pattern: refined, polish and separate it into fractions; hold it in undated cans or packages for indefinite periods; add chemical preservatives; cook it carelessly; and finally, add vitamins and minerals to make it fit for human consumption … Can there be any explanation for this meddling and mutilating of our food except huge profits to processing concerns? Certainly the public's health is deriving no benefits from such tampering … Consider another sign of the times - the constant increase in size and number of hospitals .. .What we are suffering from is malnutrition, plus the innumerable ills that follow in its wake…"
Large Businesses & Foodstuffs
"Large businesses have developed for handling our foodstuffs. They now dominate our minds, and it will require unremitting, concerted efforts for us to free ourselves. Their attention has not primarily been focussed on healthier human beings. As a result of advertising campaigns and clever propaganda, we have come to think as they want us to think; we have accepted what the have told us as facts. Not only have our thinking and acting been influenced, but our tastes have been so conditioned that we now crave the nutritionally minus concoctions they prepare for us … To elucidate what has been happening to our food supply, we give a few examples:
"Polishing rice- which robs the cereal of its antineuritic factor.
Separating grains into fractions instead of using the whole grain- which gives u bread and cereals of inferior quality.
'Refined' table sugar - all minerals and vitamins are extracted from sugar cane or beet juice for this product.
Products made from 'refined' sugar: sweet beverages, confections, and bakery commodities.
Combining berries and fruits with large quantities of 'refined' sugar in jellies, jams and preserves.
Citrus fruits, picked before they are ripe or subjected to gas treatment to develop colour.
Perpeared and pre-cooked breakfast foods and cereals.
Bolted (literally filtered) flours, chiefly wheat and corn.
Meats and fish are … soaked in 'smoke solutions' or injected with… chemicals and 'smoke solutions'...
Mass production of eggs' which gives us non fertile eggs, devoid of an essential hormone...
Addition of artificial coloring and flavoring to foods gone insipid because of processing, etc. etc.
"Although research in nutrition has revealed that the caloric and biologic (quality) food values are interrelated, it is with the latter that we are chiefly concerned. When we ask how many calories a certain meal contains, we are inquiring into the amount of heat units it will produce.
The benefits that man derives from food, however, cannot be measured only in calories; food is not to man what coal is to a furnace. One of these benefits has to do with disease prevention.. Lowered resistance follows faulty nutrition as night follows day.
Many refined or otherwise processed 'new foods', such as those we have already listed, have been robbed of vital, health-promoting factors. The food processors earn large profits for their mutilation of food patterns, which if left undisturbed are entirely right for our consumption and are not in need of being 'enriched,' 'restored,' or 'fortified.' Food so devoid of nutritional value as to require 'restoration,' 'fortification,' or 'enrichment' is not wholesome food … As a chemical nutritionist, the writer has had considerable experience in the practical application of nutrition principles to his patents."
Nutrition and Physical Degeneration
It would be possible to give what may be termed an a posteriori proof of the physical degeneration caused by processed foods, by selecting passages from Dr. Weston A. Price's fine book, Nutrition and Physical Degeneration, already alluded to. The book is illustrated by photographs taken all over the world. What Dr. Price says about two countries as far apart as Switzerland and New Zealand is typical of what he found everywhere, as a result of the introduction of processed in the place f natural foods. Of Switzerland he reports: "High immunity to dental caries, freedom from deformity of the detail arches and face, and sturdy physiques with high immunity to disease were all found associated with physical isolation, and with forced limitation in selection of foods. This resulted in a very liberal use of dairy products and whole-rye bread, in connection with plant foods, and with meat served about once a week. The individuals in the modernized districts were found to have widespread tooth decay. Many had facial and dental arch deformities and much susceptibility to diseases. These conditions were associated with the use of refined ceral flours, a high intake of sweets, canned goods, sweetened fruits, chocolate, and a greatly reduced use of dairy products. I inquired of several clinicians in Switzerland dental caries and tuberculosis among the people of Switzerland. I noted that the reports indicated that the two diseases were generally associated. We shall find a corollary to this in many studies in other parts of the world."
On pages 207, 208, 210, 211, Dr. Price gives excellent photographs both of Maori and white inhabitants of New Zealand. The following are some of his comments on the photographs: "Since the discovery of New Zealand the primitive natives, the Maori, have had the reputation of having the finest teeth and finest bodies of any race in the world. Only one tooth per thousand teeth had been attacked by tooth decay before they came under the influence of the white man. In striking contrast with the beautiful faces of the primitive Maori those born since the adoption of deficient modernized foods are grossly deformed. Note the marked under-development of the facial bones, one of the results being narrowing of the dental arches with crowding of the teeth and under-developtment of the air passages."
"The original primitive Maori had reportedly the finest teeth in the world. The whites now in New Zealand are claimed to have the poorest teeth in the world. An analysis of the two types of food reveals the reason."
The remedy obviously demanded by commonsense is the reorganization of our methods of dealing with food and the reeducation of our people, "Could it not be successfully argued," write James Rorty and Dr. Philip Norman, "that the public investment of money, education and administrative energy in the rationalization of our food economy and culture, all the way from the farm to the dinner table, to the measures of a biological accountancy, would net greater gains in health than an equal investment in medical therapy?"
Two obstacles lie in the way of that sane attitude. As the first obstacle to sane reform concerns the medical profession, I shall allow doctors to put it before my readers.
Reorganizing Our Food Methods
Thank you Father Fahey, your words of wisdom from 64 years ago! They are a great light at the end of this dark tunnel of food confusion that we live in. More and more news of harmful processed foods continue to stream in the news. We constantly bombarded with articles and books telling us to eat this and eat that leaving us throughly overwhelmed. A bit of commonsense, showing that simple whole foods prepared properly, in reasonable amounts and grown locally instead of by agri-industry, are really the most healthful for us! It turns out the quality of food is surely more important than the quantity of food.
The comments on health care in relation to processd foods could not have hit home more today than it did in Father Fahey's time 64 years ago. With our socialistic health care system, more money is pumped into reaction to disease rather than into prevention of disease. With nutrition not high on the list of education, in our medical system, we are left to ourselves to answer Fr. Fahey's suggestion of a remedy to this ill. Let us share with each other this great information on how processed foods create ill health and WHAT those processed foods LOOK like. They don't all just come in a box, but they might even look like whole foods.
What information did you find most helpful in Father Fahey's writings?
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Today we are sharing from one of our favorite authors, Father Denis Fahey, from his book on the Church and Farming, part of his excellent chapter on food and health. We hope to continue through this chapter as time allows.
The Church and Farming
By: Fr. Fahey + Imprimatur 1953
This chapter may fittingly open with a quotation from Man, the Unknown, by Dr. Alexis Carrel. "Modern Man," he writes, "is delicate … Medicine is far from having decreased human sufferings as much as is generally believed. IT is true that the number of deaths from infectious diseases has diminished, but the deaths from degenerative diseases have increased, and the sicknesses consequent on these diseases are gained by the suppression of diphtheria, small pox, typhoid fever, etc., are paid for by the long suffering and lingering deaths caused by chronic affections, and especially by cancer, diabetes, and heart disease … The maladies of the central nervous system are innumerable … Although modern hygiene has considerably prolonged the average length of life, it is very far from having done away with diseases. It has simply changed their nature … The organs, has become more susceptible to degenerative diseases. . The ordinary staple foods do not contain the same nutritive substances as in former times. Mass production and commercial processing haven edified the composition of wheat, eggs, milk, fruit, and butter, although these articles have retained their familiar appearance … Hygienists have not paid sufficient attention to the genesis of diseases. Their studies of the influence of modes of life and of nourishment on the physiological, intellectual and moral state of modern men are superficial, incomplete and of too short curating."
The Factors of Proper Nutrition
In an excellent lecture on the Fundamentals of Nutrition for Physicians and Dentists, Dr. N. Philip Norman says that "Propter nutrition and the role that it plays in the maintenance of good health involve twelve factors:
"1. The ecologic equilibrium of the fauna and flora of the soil.
2. Fertility of the soil.
3. The vigor of the germ plasm of the seed.
4. Climatic factors - temperature, moisture, and sunshine.
5. The proper culture of the flora and fauna which supply man with food.
6. The harvesting and storage of food.
7. The handling of food during transportation and distribution.
8.The methods of processing through which food has gone - milling, canning, brining, salting, dehydration, freezing, sun-drying, curing and smoking, sulfuring, drying, etc.
9. The intelligent selection of food at the market.
10. The proper preparation of the food either for immediate consumption in the raw state or for cooking.
11. Proper methods of cooking different kinds of food.
12. The proper care of left-over food to be used at subsequent meals."
We have already seen something about Nos. 1 and 2. In this section we shall treat briefly of the consequences of processing.
In From the Ground Up, Jorian Jenks points out that the growth of the large towns consequent upon the Industrial Revolution made "the services of the good intermediary a physical necessity. The urban housewife became almost completely dependent on him for the collection, grading, packing, transportation and delivery of foodstuffs that formerly most people had either grown for themselves or obtained from neighbors… TTo these intermediary changes were added as the food trade grew more complex, the cost of "processing," that is, the adaptation of perishable produce to the requirements of transport and storage to meet trade demands for standardized and attractively-presented articles."
Food Processing and Health
"What food processing is doing to our national health," writes Dr. Philip Norman, "was shown recently by a large scale experiment. At the beginning of World War II someone in the Surgeon General's office, probably unfamiliar with the physical manifestations of malnutrition, drew up a list of physical specifications for use by draft examiners. The rejection rate of the first two million selectees soared to a starting figure and a lower standard of physical fitness was formulated. Even so, draft rejection rates in World War II were approximately 14 per cent. higher than those of World War I… I do not think that this unfitness of our youth can be ascribed to a more universally potent factor than the increased consumption of highly processed foods which spiraled upwards between 1918 and 1941. (Lecture on the Fundamentals of Nutrition for Physicians and Dentists.)
More detailed information is given in To-morrow's Food, written conjointly by James Rorty and Dr. Norman. In that work we read: "The six major reasons for rejecting volunteers and selectees, given i nthe order of their importance, were poor eyes, poor teeth, chronic heart disease, musculo-skeletal defects, venereal diseases, and mental and nervous disease and disorders. With the exception of the venereal disease, all of these defects can be either directly caused or directly affected by malnutrition. It is interesting to note that the four major deficiencies of the Anerican diet appear to be closely related to the major causes of the draft-rejections. According to the Steibling-Phipard study of 1936, these deficiencies are calcium, riboflavin, ascorbic acid and thiamin. In the case of mental and nervous diseases and disorders, and in the case of chronic heart disease, which affected one out of twenty of the first eight million volunteers and selectees, the nutritional factor involved is the vitamin B complex, and especially vitamin B1 or thiamin. According to Dr. Williams and Dr. Spies, the vitamin B complex specifically affects three parts of the body: the cardiovascular system, which includes the heart, the nervous system and the digestive system…
"One-fourth of the first million draftees were rejected because of defective teeth Not all tooth decay, certainly, is caused by malnutrition. It is generally conceded, however, that the correlation between carious teeth and defiant or badly balanced diets is very district."
In Chapter Four of To-Morrows Food, is given a summary of Dr. Weston A. Price's pleaded work Nutrition and Physical Degeneration, from which we take the following passage: "The best diets of primitive peoples are in fact higher in essential vitamins and minerals than the average civilized diet: and so long as the primitives adhere to their diets their teeth are almost free from cavities, their dental arches are perfect, and their health extraordinary when measured by modern scientific standards. As soon, however, as they begin to use white flour, granulated sugar, and canned goods of our civilization, their teeth begin to decay with astonishing rapidity. Tuberculosis and arthritis make their appearance, and in a hundred ways the resistance to disease declines. Within a generation the pregnancies of their workmen become difficult and the dental arches of their children are malformed." Dr. Price, accompanied by his wife, made a study of primitive peoples all over the world. His book was published by himself at 1020 Campus Avenue, Redlands, California.
This is true also of gingivitis, another common mouth disease of the American people. Dentists believe that approximately 75 per cent of American adults have this condition. An experiment made on 341 children between 1929 and 1933 at Mooseheart, Illinois, showed that gingivitis is a vitamin C deficiency disease. At the time this experiment was started, 70.9 per cent of the children were found to have gingivitis. After receiving a pint of orange nice and the nice of one lemon daily for a year, only 10 per cent of the children had gingivitis. In addition, the amount of tooth decay had decreed by one half …
"The prevalence of vitamin B complex deficiencies is believed to be very high, both among the poor and the rich. Among a group of upper-income-class patients studied by Dr. Herber Kelly and Myrtle Shepard in 1943, 76 per cent were found to be deficient in vitamin B1 and 77 percent were found to be deficient in vitamin B2. In addition, Dr. Kelly and Miss Shepard noted that when the patient had only a single food deficiency, it was in the majority of cases a vitamin B deficiency. No practicing nutritionist or dietician will be surprised by this finding. The vitamin C deficiencies are discriminatory; they effect the poor who can't afford orange juice. But the vitamin B deficiencies are democratic: they affect almost everybody who, since about 1890, has been eating refrained white flour and refined white sugar."
"The insufficient ingestion of vitamin B1," he writes, "is a common food fault, due mainly to the extensive use of vitamin-poor or vitamin-less carbohydrate foods, such as polished rice, white flour and sugar. It has to be remembered in this connection that the more carbohydrate eaten the more vitamin B1 is required. The effects of its inadequate provision are loss of appetite, impaired digestion, decreed motility of the stomach, sluggish bowel action, impaired growth of the young during the lactating period consequent on deficiency in the mother's milk, deranged functioning of the adrenal glands (possibly a cause of distressing dreams), nervousness, loss of weight and virgour, and fatigue. In infants there may be stiffness of the arms and legs … fretfulness and pallor. This vitamin has an important relation to the secretion of milk, much more of it being needed during the lactation period than at other times. Its abundant richest natural source is dried brewer's yeast. Rice-polishings, bran and wheat-germ oil are all good sources of it, as are whole cereal grains."
To be continued …. FLOUR MILLING AND BREAD
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