Home > The Hidden Story of Cancer > Proof of EFA Deficiency

Proof of EFA Deficiency

Todays food processing requires widespread use of preservatives, additives, and artificial chemicals. EFAs have a short shelf life since they spoil quickly. Food processors have to replace ingredients that spoil with stable long-lived alternatives. Everything in food mfg. revolves around increasing shelf-life and making the EFAs inactive. Virtually every processed product in the supermarket has a substantially, though artificially, increased shelf life. As a result, it is difficult to obtain enough UNPROCESSED EFAs through our diet.

For example, margarine was developed at the request of Napoleon as an inexpensive, long-lasting spread costing much less than butter. The chemical process of hydrogenation that creates transfats was patented in 1911. It was known in 1939 that the transfats caused by hydrogenation were associated with increased skin cancer contraction rates. Margarine can be left out for a year with no refrigeration and it won’t spoil. Compare that result to any “real food”. No food can last longer than a few days without spoiling unless there are cancer-causing additives in the food. This means that the oxygen transfer is ruined. Thousands of products now contain these harmful oils and preservatives – from cakes and cookies and bread, to frozen pizza.

While it is possible to get enough natural EFAs from modern food, it has become extremely difficult.

To learn more about these transfats, pick up a copy of “The Hidden Story of Cancer” at http://www.brianpeskin.com, and turn to the section titled, “Transfats – A Small Percentage Causes Great harm” on page 255.

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