22 Burst results for "K. Margarine"
"k. margarine" Discussed on FoodStuff
"And they fortified with vitamins. A and d which locals were lacking and the manufacturing plants employed a bunch of people. Good times all around your margarine So there was a lot of margarine in newfoundland and there was some serious margarine bootlegging across the border into canada up until about a year after they became a province at which point canada finally gave up and revised the law to leave. The manufacturer import an expert of margarine up to the provinces. Wow so much. Martyred etry martyred muddling. Yeah people wanted that margarine. They did they did. Even after the total ban went away. It wasn't until two thousand eight laws preventing dying of margarine. Were lifted some sellers in both canada and elsewhere got around this by selling their product with a packet of food coloring that you could need in. I have never wanted something that. I'm going to heat to be yellow that hard like i mean especially. I just imagining meeting that. Sounds like such a messy right. Also to me josh. I mean y'all do you if that's what you're into i you know if anyone has proud memories of needing their color into margarine. I'm with you. i support it. I want to hear all about it. i feel like i would have been like. It's fine the color that it is. This is a fine color. I could be wrong to and out of barger. And i've had in my life is almost white and hasn't bothered me a lot of butter that i have is almost white. That's true good point okay. Well speaking of at the same time butter did suffer some legal obstacles of its own. Congress passed a law in nineteen twenty-three outlawing any additions to butter even additives. That would have helped. Be more spreadable and we talked about this in our butter episode. But i love the story so much is worth mentioning again in nineteen fifty five participants in a senatorial taste test in wisconsin. Which is dairy state. If you didn't know we're blindfolded and tasked with tasting the difference between margarine and butter all boot one. Got it right. the one. That was wrong. gordon rose. He insisted the margarine butter. Just just couldn't believe it. Yeah which is money only to find. His wife had been swapping out his butter for margarine four years due to worries about his health. I do love that story. That is so good because he was so like. No i know had butter adamant. He couldn't believe it wasn't butter. Oh no you're You're welcome still margin was popular in the united states margarine consumption per person per year surpassed that of butter.
"k. margarine" Discussed on FoodStuff
"The retort. All of this could get pretty wild and it did minnesota governor lucius hubbard said that quote the ingenuity of depraved. Human genius has culminated in the production of oleo margarine kindred above nations depraved human genius. Kim logistic perk up and wisconsin senator. Joseph carl said quote i want butter the as the natural aroma of life and health declined to accept as a substitute call. Fat matured under the chew of death blended with vegetable oils and flavored by chemical tricks. Well This is intense today. D think they know that butter is also made in a cold environment. I suspect they might have been Being a bit fiery for political purposes to be fair. I did not look up with temperatures. Margarine is made at. But i think it is. Actually i think it's higher temperatures anyway. Okay please continue foolish foolish. Senator doesn't know cartoonist. On the butter side of the aisle drew images of all sorts of things being dropped into better like shoes cats. I mean not butter margarine or heaven. Forbid that happened to butter advertisements depict it all of this to in some cases breaking any of these laws around margarine meant jail time and or fines and steep fines and dairy companies employed detectives to investigate crimes And this also led to margin smuggling within states within the strictest laws so some estimates put the sale of so-called bogus butter at sixty million pounds by eighteen. Eighty six and some publications dubbed. This whole thing. The oriole wars yeah. That's that's pretty intense. Not all congress members were on board with this shaming margarine congressman albert burleson said about it never in the history of the world as a food product. Been so persistently outrageously misrepresented as oleo margarine. I'm trying to think if that's true. I don't think it has like remember what people said about tomatoes. It's been intense. In general people get fired up about a food product. they do. They do indeed in The miracle berry the right. Yeah i guess. Sugar in general was produced successful at anyway. I was. it's definitely up there. I'll give them that and us was not the only one putting laws in place restricting. The industry canada banned all margarine sales from eighteen. Eighty six to nineteen forty nine. The only exception being during a butter shortage caused by world war. One yeah. Canada also has a huge dairy industry. And and here here. We enter margarine intrigue so before nineteen forty-nine newfoundland was still a british colony not part of canada yet and newfoundland loved margarine. They didn't really have a dairy industry. There it's too cold and importing. Butter is expensive. So margarine was way more available. Wait.
"k. margarine" Discussed on FoodStuff
"So we called it interesting. Cases who do we write to but of course if they had done that then are frequent complete as podcasters is. Why doesn't the word for this makes sense. I never happy as food. We're not we're not continually dissatisfied. Okay so switching gears The great depression of the early nineteen thirties bolstered the margin industry to both because it was cheaper than butter and there was a shortage of animal fats at the time and also around this time a margin kind of an unappealing shade of white. I heard like grayish way. Maybe just a not super appetizing looking thing so some clever producers of margarine started adding yellow dye to make it appear more like butter World war two's required rationing of butter also boosted margarines sales Although i will say that i believe it was by this time. That butter was also not infrequently dyed yellow or yellow her. Yes i believe that is true Because that is a part of the natural process of cows that have eaten a lot fresh grass rather than dry. hey Getting those carotenoids into their milk anyway. Yeah which is something. I did it. No but we Fascinated me and made total sense when i learned. Yeah yeah man. it's also. Yeah why Cheddar cheese is frequently dyed orange because concentration of those carotenoids. But that's getting away from and back to margarine In the nineteen sixties the aforementioned unilever began using this interest or fixation for margarine and other cooking fats like shortening rights and the margarines staw was on the rise so much so that by nineteen sixty nine margin production in europe and the us almost equalled that of butter a little bit earlier in nineteen sixty four diet margarine with half. The calories was introduced in the united states at first the fda balked at this product but they lost their court case against it when it was ruled. A table spread products to be classified as diet margarine. The product had contain either half the calories or be forty percent fat right because because the full-fat product is eighty percent fat. So yes yes And i throw that in there because apparently there were a lot of things that weren't quite that and they're not qualified margarine very similar. But okay know who did it like all of this. The butter industry. Oh no ono. They did not who wisconsin up passed. The first anti margarine law in eighteen eighty one over the course of the nineteenth century producers successfully lobbied us congress to level a two cent tax per pound on margarine. Which is about the equivalent of fifty cents in today's money. Okay and by nineteen hundred over. Thirty states had passed laws prohibiting adding artificial dying in margarine to make it look more like butter and some states didn't stop there requiring that not only margarine not be died to look more like butter but no it should be died. Pick yup yup. This is so much not butter that it's pink. Yes they specifically. Chose that to be like this is something made an elaborate cleared. The supreme court eventually repealed so called pink loss on the basis. That forced adulteration of food is illegal but wisconsin didn't repeal the law against adding dies margarine until nineteen sixty seven. Some states banned margarine completely. Various points during this time period and the supreme court ruled in eighteen ninety. Four that died. Margarine could not cross state lines into a state that had laws prohibiting die in marjorie. Can you imagine getting pulled over. You know you know you. Don't think about your margin and that's it. Oh.
"k. margarine" Discussed on FoodStuff
"Sponsor yes. Thank you so margarines. History officially begins in eighteen. Sixty nine france are france. France time the franco prussian war was in full swing and pulling the third offered a reward for anyone who could develop a cheaper butter alternative for the soldiers and workers. It fascinates me how many times this has been in our history sections. Napoleon was like. Here's a reward. Go invent this thing. I need it. Yes i need to feed by my hordes of armies like. Go so inter. French chemist epa lead measure maurice who patented a combination of beef. Tallow and churned milk as a cheaper substitute for butter called oleo margarine. However it wasn't as successful. Napoleon hoped or manage more us who died poor This patent was later purchased by uragans and company in eighteen. Seventy one company that traded butter And they were largely responsible for making it mainstream in europe. Your code go on to become part of unilever by the way that same year. Eighteen seventy one in the united states henry and w bradley patented the process of producing margin using vegetable oil. The name came from an eighteen thirteen discovery of a new fatty acid by french scientists. Michele eugene chev rule. He observes this acid had these deposits that reminded him of pearls so he named it. A seed magique. After the greek word for pearly oh yeah margarine made its way to the us in the eighteen seventies yes And ten years later they were over. Thirty seven companies making it one constraint. Margarine producers faced was the availability or not of beef. Tallow to solve this wilhelm normann patented a process for hydrogenated oils and therefore hardening them in germany and nineteen o two giving us chance fatty acids or trans fats. Ns is that a huge impact on the margarine market significantly increasing. Its availability yes Meanwhile in the nineteen twenties we would get the very beginning of interest or if occasion science But it was not applied to margarine quite yet. I love that word. So i really. I was telling. I had never heard of it until this very recording and i adore it. I hope it means that it's very interesting although it probably doesn't enter esther if occasion so you're you're you're you're getting the esters you're entering them around in about. I mean it would be so much better though even if it would make sense if it was like. This is really interesting prizes. That's.
"k. margarine" Discussed on FoodStuff
"Oops indeed so in. all cases. Margarine is like a calorie dense foods probably There are different fat percentages on the market. Read your labels always watch your serving sizes but that being said You would be doing yourself a favor. If you're going to consume margarine to look for margarines that do not contain trans fats. You can you look on the label for either transfats or hydrogenated oils listed there and those are what you want to avoid and Yeah and yeah there you go. Ooh butter clear as we do. Have some members for you. Americans consume about three point five pounds of margarine a year compared to five point six pounds of butter and this is pretty recent we talked about that are butter episode that butters having a bit of a comeback a moment especially when we have had these conversations around transfat and what is healthier and all of that so the consumption of margarine has. You'll you'll see all talk about their history. Section like margarine edging out butter and then marjorie. Yeah yeah this back and forth although the commercial process used to these days given this whole revelation about trans fat is the interest of occasion that does not create them so most most most of the time of intern. Eleven america's top margarine brand. I can't believe it's not butter. Exclamation point sold about two hundred million dollars. It's funny because in my house. I feel like we had. We had the big country crock tub but then we had spray butter not butter. Yeah mix it up share Oh gosh spray. Butter in san hall. I hadn't even. I hadn't even thought about that in a very long time. It was hugely popular in my house. My little brother especially loved it and it was just excited. Behold like him just liberally spring. This like corncob and then like he hold method for how to get it to come out fast. He knew he knew what he was doing. Hey yeah well anyway enough about that for now do a lot of history to cover we do we do but i i. We've got a quick break for with from responser Today's.
"k. margarine" Discussed on FoodStuff
"I'm laurin bogle bomb. And today we're talking about margarine. Yes it's a long time coming. I think oh yeah. Yeah i think i just forgotten about it or maybe i was willfully ignoring it Because after we did our episode. I was like oh man margarine. It's fascinating this would be a great topic that's going to take a lot of concentration. So yes a which all came to fruition. All is true and after we re ran our butter episode. We were reminded that yes. We have not done margarine. Nope and it is indeed fascinating. I was thinking about this. I grew up in a house where we definitely use way more margarine than we used butter. Butter was like you used in your fancy holiday recipes. everyone's going to eat but like on everyday basis. We used mostly margarine. Yeah for sure in my household we had like a like a big tub of country. Crock that was used liberally for probably everything Secure and comfortable in in the in the idea that it was healthier than butter. Yea which is interesting. Because we're going to talk about some of the myths that surround margarine and there are a lot and i was thinking about that and how we get to the history. You'll you'll realize why but it's just fascinating with all these myths about margarine. And then also this idea because i heard those growing up like flies can't lay their eggs and marjorie as but i also still somehow fear. Well it makes sense. It makes sense in away until you realize everything that's going on I guess. I guess this brings us to our question. Yes in a good one. It is margarine..
How To Spot An Ultraprocessed Food
"Foods are associated with a 20% increased risk of depression as we reported in our last podcast. That's just an associational finding but controlled trials have found a large effect size in depression when people switch from the standard Western diet where 50% of calories are generally derived from Ultra processed foods toward a mediterranean-style diet that limits them to to track three servings a week. We have a patient-friendly guide to that diet in our online Journal look for it in our May 2019 issue and in today's podcast, I'll try to pin down just what is ultra processed food is the most widely used definition of ultra sometimes called highly processed foods is the Nova classification. This was developed into a job. The nine at the University of South Paulo Brazil this classification divides food by how it's processed or changed from its natural raw form rather than by its ingredients that you might find on a nutrition panel. So a raw potato is unprocessed, but they're looking at what happens if we bake it versus boiling it frying or adding preservatives to turn it into potato chips. That's what the Nova System is trying to shine a light on and Nova is not an acronym. It's name for the star that shines its light bulb first. We'll start with minimally processed foods. These are generally okay and don't have much in the way of health risks these involve adding salt oil sugar and sometimes like preservatives like antioxidants in order to store and prepare the food. It includes canned vegetables salted nuts cured or Smoked Meats like dog. Shooter cheese yogurt beer wine and freshly made bread so far. These are all good. Then there's the ultra processed foods these fifteen chemicals that aren't typically found in the kitchen, but have been added in order to improve the taste appearance or sensory qualities of the food to give it that crunch. That's soft bite off cookie or that's silky texture in the desert. We're talking about things here like food coloring flavor enhancers artificial sweeteners, by the way, artificial sweeteners have a stronger association with depression than do regular sweeteners natural sweeteners, and they've also been found to cause some hippocampal damage in basic science studies am moving on. They also include high fructose corn syrup casein lactose way. That's w h e y gluten hydrogenated oils dead. Hydrocele has proteins emulsifiers like you might find in Breads and various processing AIDS soy protein and maltodextrin. So those are some of the ingredients you might find on the label that would indicate. It's ultra-processed. Some of the sources of ultra processed foods are obvious or talking fast foods frozen foods packaged snacks sodas all kinds of sodas ice cream candy, but others are less obvious and they sometimes masquerade as healthy foods spread in jars breakfast cereals margarine energy bars flavored yogurt instant sauces, baby formula instant soup, mass-produced package kids and even distilled Spirits like whisky vodka and rum, those are Ultra processed as opposed to beer and wine, which is minimally processed. And then there's my favorite term for processed food reconstituted meat products by that. I mean chicken nuggets hotdogs sausages and unfortunately, Burgers including those plant-based Burgers which are highly processed. But what about the packaged foods that claim to be healthy the Nova System hasn't taken a stance on specific products, but based on their criteria and some of the opinions that nutritionists have put out. There are some prepared foods that lean more on the side of processed instead of ultra-processed off a few that I checked out and seem to meet the bill are Dave's whole-grain bread or sprouted breads like Ezekiel RX bars and Laura. That's that's a bars other Supermarket foods that the Nova System considers minimally processed include dried pastas and rice whole grain cereals like the music's birth. Eddie's freshly ground peanut butter and other nut Butters oatmeal and grits that aren't flavored or instant fresh or pasteurized fruit juices that don't have added sugars off-and-on adulterated home-cooked popcorn dried fruits beef jerky pickled foods and canned or Smoked Meats and fish as well as bread made without preservatives cheese, and yes surprisingly
How To Spot An Ultraprocessed Food
"Ultra processed foods are associated with a 20% increased risk of depression as we reported in our last podcast. That's just an associational finding but controlled trials have found a large effect size in depression when people switch from the standard Western diet where 50% of calories are generally derived from Ultra processed foods toward a mediterranean-style diet that limits them to to track three servings a week. We have a patient-friendly guide to that diet in our online Journal look for it in our May 2019 issue and in today's podcast, I'll try to pin down just what is ultra processed food is the most widely used definition of ultra sometimes called highly processed foods is the Nova classification. This was developed into a job. The nine at the University of South Paulo Brazil this classification divides food by how it's processed or changed from its natural raw form rather than by its ingredients that you might find on a nutrition panel. So a raw potato is unprocessed, but they're looking at what happens if we bake it versus boiling it frying or adding preservatives to turn it into potato chips. That's what the Nova System is trying to shine a light on and Nova is not an acronym. It's name for the star that shines its light bulb first. We'll start with minimally processed foods. These are generally okay and don't have much in the way of health risks these involve adding salt oil sugar and sometimes like preservatives like antioxidants in order to store and prepare the food. It includes canned vegetables salted nuts cured or Smoked Meats like dog. Shooter cheese yogurt beer wine and freshly made bread so far. These are all good. Then there's the ultra processed foods these fifteen chemicals that aren't typically found in the kitchen, but have been added in order to improve the taste appearance or sensory qualities of the food to give it that crunch. That's soft bite off cookie or that's silky texture in the desert. We're talking about things here like food coloring flavor enhancers artificial sweeteners, by the way, artificial sweeteners have a stronger association with depression than do regular sweeteners natural sweeteners, and they've also been found to cause some hippocampal damage in basic science studies am moving on. They also include high fructose corn syrup casein lactose way. That's w h e y gluten hydrogenated oils dead. Hydrocele has proteins emulsifiers like you might find in Breads and various processing AIDS soy protein and maltodextrin. So those are some of the ingredients you might find on the label that would indicate. It's ultra-processed. Some of the sources of ultra processed foods are obvious or talking fast foods frozen foods packaged snacks sodas all kinds of sodas ice cream candy, but others are less obvious and they sometimes masquerade as healthy foods spread in jars breakfast cereals margarine energy bars flavored yogurt instant sauces, baby formula instant soup, mass-produced package kids and even distilled Spirits like whisky vodka and rum, those are Ultra processed as opposed to beer and wine, which is minimally processed. And then there's my favorite term for processed food reconstituted meat products by that. I mean chicken nuggets hotdogs sausages and unfortunately, Burgers including those plant-based Burgers which are highly processed. But what about the packaged foods that claim to be healthy the Nova System hasn't taken a stance on specific products, but based on their criteria and some of the opinions that nutritionists have put out. There are some prepared foods that lean more on the side of processed instead of ultra-processed off a few that I checked out and seem to meet the bill are Dave's whole-grain bread or sprouted breads like Ezekiel RX bars and Laura. That's that's a bars other Supermarket foods that the Nova System considers minimally processed include dried pastas and rice whole grain cereals like the music's birth. Eddie's freshly ground peanut butter and other nut Butters oatmeal and grits that aren't flavored or instant fresh or pasteurized fruit juices that don't have added sugars off-and-on adulterated home-cooked popcorn dried fruits beef jerky pickled foods and canned or Smoked Meats and fish as well as bread made without preservatives cheese, and yes surprisingly bacon.
"k. margarine" Discussed on Stuff You Missed in History Class
"Federal Penitentiary for margarine infractions at least one of them more than once including evading the merger in tax and selling fake merger in have to think if somebody asked what you're in for and. Margarine Fraud Like toughness grid now thinking now larger fraud. So how this anti margarine fervor in the United States started to shift during both of both the world wars when Jerry was needed for the war effort, and also during the Great Depression, when Margarines, cheapness was a really big selling point. During the nineteen twenties, margarine manufacturers also stopped trying to present their product as an alternative to butter of labeling it as basically a delicious spread and cooking ingredient that was yummy and wholesome on its own merits, margarine gradually lost its association with being a product for poor people and the margarine industry gradually organized itself into a more effective lobbying body, including forming the National Association Margarine Manufacturers then as the dairy industry had done back in. In the eighteen eighties, the margarine industry started lobbying for the margarine. Act to be overturned, and it was aided by a steep increase in the price of butter President Harry Truman signed the merger and act of nineteen, fifty, repealing the eighteen eighty six legislation, however, individual states still have their own rules about margarine, and how it was taxed and colored Wisconsin was the last state to overturn its laws, banning yellow margarine and nineteen sixty seven. And and also of all the states had the most and the strictest margarine laws. It was illegal in Wisconsin to sell and even use colored margarine. If you wanted to go outside the state of Wisconsin and by Colored Margarine and bring it back, you were supposed to get a consumers permit to do that and record all of your purchases and pay a six. Six cents a pound tax on those purchases every six months or every three months. Sorry, that was vastly unpopular program. Nobody really wanted to do it. At its peak..
"k. margarine" Discussed on Stuff You Missed in History Class
"Ridiculous ridiculous? Use of the Fourteenth Amendment shellenberger versus Pennsylvania in Eighteen Ninety eight dealt with Rhode Island's attempt to export margarine to Pennsylvania where it was banned. The Supreme Court did not uphold this import ban saying that a state couldn't ban the import of a normal federally tax product. Yeah I don't think this would have flown if there had not been a federal tax at that point but the fact it was like okay. You can't you can't have at the state level. Banning a product that is taxed the Federal Supreme Court. Approach this collins versus New Hampshire also in eighteen ninety eight dealt with the New Hampshire law that required all margarine sold in the state to be pink including margarine imported from out of state. This one was also found to be unconstitutional with the the decision including quote where the state has not the power to absolutely prohibit. The sale of an article of Commerce Oleo Margarine in its pure state. It has no power to provide that such articles shelby colored or rather discolored by adding a foreign substance to it. I think we should bring back the pink. Margarine Law plumlee versus Massachusetts was in eighteen ninety four and it related to the Massachusetts ban on yellow merger in which the court upheld as constitutional because it was not a wholesale ban on margarine just on yellow margin examples There were a whole bunch of other Supreme Court cases about margarine as well in about taxes on it in about the licensing fees and the colors and interstate commerce like the I. I read an article that was about barriers to interstate commerce and it was sort of the listing off all of these societal things that create barriers interstate commerce where where states laws are incompatible with like shipping products across state lines and margarine was listed as a barrier to interstate commerce. These federal laws about Margarine Crimes. Also were not just an idle threat threat at least four. Men served time in Leavenworth Federal Penitentiary for margarine infractions at least one of them more than once including evading the merger in tax and selling fake merger in. I think if somebody asks what you're in for Margarine fraud you're not gonNa have much like toughness grid now Thinking now larger fraud so how? This anti margarine fervor in the United States started to shift during both of both the world wars when Jerry was needed for the war effort and also during the Great Depression when margarines cheapness was a really big selling point during the nineteen twenties. Margarine manufacturers also stops trying to present their product as an alternative to butter. Labeling it as basically a delicious spread and cooking ingredient that was yummy and wholesome on its own merits. Margarine gradually lost its association with being a product for poor people and the margarine industry gradually organized itself into a more effective lobbying body including forming the National Association of Margarine Manufacturers. Then as the dairy industry had done back in the eighteen eighties. The margarine industry started lobbying for the polio margarine act to be overturned.
"k. margarine" Discussed on Stuff You Missed in History Class
"Give back to the story of margarine and we are now going to get into just a shocking amount of time and effort spent in the legal world with margarine after margarine was introduced in the United States in eighteen. Seventy FOUR THE PUSH TO REGULATE. It started almost immediately. The National Association for the prevention of adulteration of butter was formed in eighteen. Eighty two. That was a real thing and by eighteen. Eighty six twenty. Seven states had margarine laws on their books. Twenty of these states required margarine to be labeled specifically as margarine and then Maine Michigan Minnesota Pennsylvania Wisconsin and Ohio band margarine outright. I can't help but think about the fact that there's a lot of dairy industry in those issues that year president grover. Cleveland signed the Oleo Margarine. Act INTO LAW IN WITH THAT. Margarine manufacturers had to pay six hundred dollars wholesalers. Four hundred eighty dollars an retailers forty eight dollars for the privilege of selling margarine. Yep Yeah of being in the merger and pipelines Consumers had to pay a tax of two cents per pound on margarine that they purchased so. That's not a lot of time. That elapsed between win margarine was introduced in the United States been. We had a national law with taxes although the dairy industry which was focused largely in the mid West not just the Midwest but the big part of the Midwest this was hugely in favour of this law the south home to the soil in cottonseed farms that were supplying the margarine industry with oils. Were not so much in favor of the law. Also opposed to it where people who felt like this was the first step down a slippery slippery slope of the federal government needlessly regulating. Private business. Were a lot of people who were terrified that the government was just GonNa start regulating everything. Even though the Oleo Margarine Act had been touted as something that would curtail the practice of margarine. Fraud fraud actually got worse. After this act went into effect there was more deliberate mislabeling of merger in as butter in an effort to evade those taxes. Instead of less running alongside all of these taxes. And prohibitions were laws about margarines color as we talked about before the break at this at this point in history margarine in its originally made state was like white and Lardy Looking. Multiple states outlawed yellow margarine specifically in eighteen eighty. Four Vermont passed a law that margarine sold there had to be dyed pink. Hooray that's highly Kylie's margarine in eighteen. Ninety one New Hampshire and West Virginia followed suit. Citic making all kinds of beautiful pink sauces. Us Food obvious. I wish it were butter. But that's just because I like some butterfat. The move to regulate margarine color increased dramatically over the next few decades by nineteen to thirty two of the then. Forty-five states had regulations about margarine. Color many of them banning yellow margarine and some of them like Vermont had already done mandating that it'd be dyed colours other than yellow. That's Aamir the Oleo. Margarine Act of eighteen eighty six was amended in what was known as the grout. Bill named after William Wallace. Grout of Vermont. This bill so it's hard to say some of today's episode with a straight face. This bill raised the tax on colored margarine from two cents. A pound to ten cents a pound. Meanwhile the tax on uncovered margarines. The white margarine was dropped to a quarter of a cent per pound those licensing fees. That had been part of the original Oleo. Margarine law were also reduced dramatically for the manufacturers distributors and retailers who handled only uncultured margarine and that nineteen ninety-two amendment also set the regulation that any margarine being shipped from one state to another was subject to the laws of the destination state. This changed the world of margarine manufacturing dramatically by nineteen fourteen fewer than one thousand retailers were selling colored margarine compared to more than sixty two thousand who at least according to their records. Were only selling uncultured margarine. There's a lot of at least in that. At least according there was still a lot of margarine fraud happening however enforcement on all of this was extremely difficult since the colored here related only to the artificial color that was being added when the product was made manufacturers started getting around that law by selling white margarine with this little capsule of Yellow Food Dye. That could be worked through the product and then eventually selling margarine in these needle bags to make that step a lot easier so you would like we would break the little capsule with it in the sealed up bag and then you would mash all through the bag until it was all yellow. This sort of surprises me. And here's why so. You would think that the reason they were coloring it yellow in the first place was to make it more saleable like it was more appealing than something that just looked like a slab of Lard. But if you're then selling this thing that looks the way that they were concerned would not be appealing with a DIY yellow. Like you still know that it's that I think then maybe did it bump up because it became a fun kitchen crowd a lot of it was because it just does not look very yummy to spread. Lard on your toast. Yeah a lot of it had to do with like the visual presentation wants. It actually got to the your dinner table level. It looks it just. It does not the idea of slathering something that looks like. Crisco on my toast. Sounds pretty gross to me. Yeah but some people be into it But then in one thousand nine. Hydrogen nation was discovered and hydrogen. Eating a natural yellow oil retained a lot more of that yellow color than previous methods for making margarine in nineteen thirty one. The federal government applied the ten cents a pound tax to naturally yellow margarine made with hydrogenated oils in one thousand nine hundred eighty three federal law defined quote Colored Margarine as anything containing quote more than one point six degrees of yellow on the love bond. Ten Thomas that's a great band named to bond and Tom Eter? I'd go see them. All of these prohibitions taxes and regulations wound up leading to multiple Supreme Court cases so in addition to Congress spending lots of time and Energy Nino passing laws about how many degrees of yellow made colored margarine. This court was on this action to you just as some examples. I'm serious these are just examples. There are lots lots more than these examples. Powell versus Pennsylvania in eighteen eighty eight questioned police power to enforce a law that said no one could have margarine under fourteenth amendment equal protection grounds the fourteenth amendment to be clear like the fourteenth amendment is the amendment. People have been talking about about like weather. Children with disabilities. Have the right to be educated in the same classroom as children who are not disabled or whether whether it like Brown Brown versus board that was a fourteenth amendment case the core unanimously ruled that the Fourteenth Amendment's equal protection clause did not apply to buying margarine. What is.
"k. margarine" Discussed on Stuff You Missed in History Class
"So it's hard to say some of today's episode with a straight face. This bill raised the tax on colored margarine from two cents, a pound to ten cents a pound. Meanwhile, the tax on uncovered margarines, the White Margarine was dropped to a quarter of a cent per pound. Those licensing fees that had been part of the original Oleo Margarine law were also reduced dramatically for the manufacturers, distributors and retailers who handled only uncultured margarine, and that nineteen ninety-two amendment also set the regulation that any margarine being shipped from one state to another was subject to the laws of the destination state. This changed the world of margarine manufacturing dramatically by nineteen fourteen, fewer than one thousand retailers were selling colored margarine, compared to more than sixty, two thousand, who, at least according to their records were only selling uncultured margarine. There's a lot of at least in that at least according. There was still a lot of margarine fraud happening, however, enforcement on all of this was extremely difficult, since the colored here related only to the artificial color that was being added when the product was made, manufacturers started getting around that law by selling white margarine with this little capsule of Yellow, food dye that could be worked through the product, and then eventually selling margarine in these needle bags to make that step a lot easier, so you would like. We would break the little capsule with it in the sealed up bag, and then you would mash all through the bag until it was all yellow. This sort of surprises me and here's why. So, you would think that the reason they were coloring it yellow in the first place was to make it more saleable like it was more appealing than something that just looked like a slab of Lard. But if you're then selling this thing that looks the way that they were concerned would not be appealing with a diy yellow like you still know that it's that I. Think then maybe did it bump up because it became a fun kitchen crowd. A, lot of it was because it just does not look very yummy to spread lard on your toast. Yeah a lot of it had to do with like visual presentation wants it actually got to the your dinner table level. It looks it just it does not. The idea of slathering something that looks like Crisco on. My toast sounds pretty gross to me. Yeah, but some people be into it but then in one thousand nine hydrogen was discovered and hydrogen, eating a natural yellow oil retained a lot more of that yellow color than previous methods for making margarine. In nineteen thirty one, the federal government applied the ten cents, a pound tax to naturally yellow margarine made with hydrogenated oils in one, thousand, nine, hundred, eighty, three federal law defined quote Colored Margarine.
"k. margarine" Discussed on Stuff You Missed in History Class
"Were discussed in the British House of Commons on April, first of eighteen eighty, one one inspector was cited as saying forty out of every one hundred casks of butter he inspected did not contain butter. The Superintendent of Manchester suffered markets was quoted as saying quote I seized thirteen tubs of butter at a wholesaler confectioners bakery was the most filthy stuff imaginable stunk fearfully and was of many colors. It's likely that a lot of these claims of quote. Spurious compounds were inflated or really were butter that had just gone rancid in transit. Even so butter fraud really was very real problem, however, a lot of industries, other complaints about margarine and claims that they may to try to discourage people from eating margarine were to be very candid. Extremely hypocritical margin margarine was decried as inferior made of poor quality ingredients and likely to be contaminated. Since some of margarines ingredients were byproducts of animal slaughter. The butter industry claimed it was made of things that were really garbage, and not meant for human consumption margin was kind of described the way we would describe hotdogs to being like made of scrapings. There were comparisons to margarine being no better than melting the burned-out Stub of your candle in then eating that meanwhile, margarine manufacturers were inviting inspectors and legislators and consumers to just come tour their factories anytime unannounced to see that they were indeed clean, and their ingredients were wholesome. However at this time, the butter industry was just on the cusp of becoming more standardized for its whole history butter, mostly come not from dedicated dairy farms, but from small farms with one or two cows, whose milk was made into butter seasonally, there was really no consistency in how good this butter was, or how high its quality was. It kind of depended entirely on how healthy the cow was, and how well it was cared for as well as on the skill attention to cleanliness and promptness of the person making it in other words, sure a dirty factory could crank out adulterated margarine, but But dirty farm kitchen could crank out adulterated butter just as easily..
"k. margarine" Discussed on Stuff You Missed in History Class
"With one brief window from nineteen seventeen until nineteen twenty two because of dairy and butter shortages during World War. One that brief window did not reopen during World War. Two though because at that point the government dealt with these shortages through rationing rather than by temporarily allowing people to buy artificial better. The reason for Canada's prohibition was that was that Margarine was viewed as an injury product that people needed to be protected however for decades after margarines invention Newfoundland wasn't yet part of Canada and in Newfoundland. Things were quite different. The climate they are didn't make cattle farming. Easy at all you would basically have to keep your counters inside for much of the year and consequently most dairy products including butter had to be imported. I am just going to make a little side note that every time we say. Newfoundland on the PODCAST. We get a different video with different correct pronunciation. So I'm just put out there. If you were about to type an email just save your time right. So Newfoundland welcomed margarine and since it was so much easier to make margarine there than to raise cows developed. Its own margarine. Industry Margarine was also an important part of the diets of many newfoundlanders and thanks to its calorie and fat. Content enriched margarine even became part of a specific government effort to combat malnutrition people from Canada. Who Wanted Margarine? During this whole Canadian prohibition would smuggle it in either from Newfoundland or from the United States. All that together means that during the union between Newfoundland and Canada in Nineteen forty-nine Margarine became a problem Canada's laws did not allow a product to be legal in one province and illegal in others. So even if Newfoundland had just started importing butter from the other provinces. It would be way more expensive than margarine plus nobody really wanted to destroy Newfoundland's existing merger and industry so the nineteen forty nine British north. America Act spelled out that Newfoundland could keep making margarine like this is this is really basically the act of union between these nations to become one nation had part about about margarine eventually. The Supreme Court of Canada ruled that Martin was no longer an injurious product and left regulation up to the provinces which individually repealed their margin bands and more gradually repealed laws that specified that the margarine had to be a specific color. The last of those was actually reveal repealed in Quebec in two thousand eight very recently. We're going to talk more about colors of margarine a little later. Pink and purple. No but it is all the colors That might make it more appealing to some people. The United States did not have a flat out. Nationwide Margarine prohibition but it did have an ongoing feud between the butter and margarine industries and that feud went on for almost a century. The first margarine factory in the United States was opened by the US dairy company in Eighteen. Seventy four that was the year after about measurement as a US patent and within ten years. There were almost forty different. American companies making margarine. The dairy industry unsurprisingly was not happy about this at all. The dairy industry was afraid. That number one people were going to switch to margarine across the board and number two that poor. People's switching to margarine would put the smaller butter makers that made like a lower grade less expensive butter out of business number. Three in the dairy industries list of fears was people. Were going to fraudulently sell margarine labeled as butter as had been a concern in Europe. Correct and that fear was absolutely justified. Manufacturers were making and selling merger in in large quantities which unscrupulous people were divvying up and repackaging and selling as butter just one of many many examples which was described in eighteen. Seventy seven New York Times article quote. Christopher Strauss grocer of number sixteen second avenue was arraigned before Justice Murray in the fifty Seventh Street Police Court yesterday charged with selling Oleo Margarine representing it to be pure butter essay. Churchill a former manufacturer of the artificial article and who is now employed as a detective by the butter and cheese exchange appeared as complainant. I just want to highlight the fact that there was a better tease exchange. That had a detective. I feel like there is a wonderful historical fiction novel to be had there yet so. This threat of fraud also applied to American exports of butter which was cause for concern in the butter industry to American butter. Exports and quote spurious compounds resembling butter were discussed in the British House of Commons. On April first of eighteen eighty one one inspector was cited as saying forty out of every one hundred casks of butter. He inspected did not contain butter. The Superintendent of Manchester and Salford markets was quoted as saying quote. I seized thirteen tubs of butter at a wholesaler. Confectioners BAKERY. It was the most filthy stuff imaginable stunk fearfully and was of many colors. It's likely that a lot of these claims of quote spurious compounds were inflated or really were butter that had just gone rancid in transit even so butter fraud really was very real problem however a lot of industries other complaints about margarine and claims that they made to try to discourage people from eating margarine. Were to be very candid. Extremely hypocritical margin. Margarine was decried as inferior made of poor quality ingredients and likely to be contaminated since some of margarines ingredients were byproducts of animal slaughter. The butter industry claimed it was made of things that were really garbage and not meant for human consumption margin was kind of described the way we would describe hotdogs to being like made of scrapings. There were comparisons to margarine being no better than melting the burned-out Stub of Your Candle. And then eating that. Meanwhile Margarine Manufacturers were inviting inspectors and legislators and consumers to just come tour their factories anytime unannounced to see that they were indeed clean and their ingredients were wholesome however at this time the butter industry was just on the cusp of becoming more standardized for its whole history. Butter mostly come not from dedicated dairy farms but from small farms with one or two cows whose milk was made into butter seasonally. There was really no consistency in how good this butter was or how high its quality was it kind of depended entirely on how healthy the cow was and how well it was cared for as well as on the skill attention to cleanliness and promptness of the person. Making it in other words sure. A Dirty Factory could crank out adulterated margarine but dirty farm kitchen could crank out adulterated butter just as easily. The dairy industry also put out a massive campaign portraying margarine as an inferior artificial product made in a factory. The fact that it was from a factory man made and made it somehow automatically bad in this came up again and again in eighteen. Seventy seven Minnesota Governor Lucius Hubbard spelled out this way quote. The public has been victim of various impositions practised in different departments of its industry. But I think it will be admitted that the ingenuity of depraved human genius has culminated in the production of Oleo Margarine and its kindred abominations but at the same time. The Centrifugal Cream separator was introduced in eighteen. Seventy eight just four years. After the first merger in factory was open and this was a device that could automatically remove the cream from milk and from there it could be made into butter. The Centrifugal Cream separator was really only cost effective in an industrial setting using large batches of milk so just as the margarine industry was really becoming established in the United States. The dairy industry was also on this anti factory campaign while simultaneously moving from small batch farm butter too large batch creamery butter which was made in a factory. Factories were evil. Let's build some in the last big hypocrisy in the dairy industries campaign against margarine was coloring margarine made from nineteen th century methods was white and it looked kind of like lard most manufacturers colored at yellow both to look more appetizing into more resemble butter since margarine was basically being touted as a butter substitute. The dairy industry on the other hand insisted that that the margarine industry's practice of coloring. The product yellow was bad both deceptive and unwholesome so the dairy industry lobbied for laws against Yellow Margarine. But there's the thing when cows eat grass butter that's made from the milk. They produce tends to be very yellow because of all the carotene in what the cows were eating but if the cows are fed corn or other feed. That doesn't have that much care team. The butter made from their milk is much much paler so the dairy industry was already coloring butter yellow when it demanded that the margarine industry stopped doing that and their argument was at. The dairy industry's own use of yellow coloring. Was simply a minor tweak well. The margarine industry is used to the same color wasn't outright deception. Oh these efforts on the part of the dairy industry leads you a ton of laws and just ridiculous number of Supreme Court cases which.
Heart Disease in Women
"We only had to worry about men getting heart disease but now we know that one in sixteen women will have coronary heart disease. The most common cause of heart disease for women is actually the narrowing or the blockage of those coronary arteries. That supply. The blood vessels to the heart. It now as a nutritionist. The fundamental question. I believe we need to ask is what is causing this dramatic increase in heart disease and win in and women so listeners. You may be asking well. What causes the narrowing of the arteries? Or what can we do to prevent disease. He's now as a nutritionist. I know that food is very powerful. So we want to share some of the new research about the causes of heart right disease in women and what we can do to prevent heart disease. I'm shelby. I'm a licensed nutritionist with a master's degree in nutrition. Shen and I am in the studio this morning with to fund people. Now first and foremost I get to introduce Mel. UH melania Beasley a registered Dietitian with several years of working with clients in a variety of studies including the navy. But the one person that I have in Studio this morning is my dad. How come we're not giving him the Mike this morning? Although he he probably has has lots to say about nutrition after our discussion last night but Malloch just have to tell you briefly I used to go to take your daughter to Work Day with my hi dad and so I thought it was only appropriate that it's Spanish your dad to work day barry appropriate exciting. So we're going to have a fun show this morning. We've we've got some good people here to talk about heart disease now mel you and I both work with clients one on one. We work with clients dance utilizing nutrition therapy. Good word nutrition therapy right. What does that really mean? That means that we are using nutrition to you. Make changes dramatic changes in how people feel and live therapeutic changes exactly now because we're seeing more and more of these clients lance having positive results with real food in balance some health insurance companies are getting on board and pain for the cost of nutrition. Therapy love it so it's nice now. Melania we also teach a variety of nutrition classes in the community we teach luncheon learns for some local businesses. Now Melanie besides all of the things that you do outside of nutritional weight and wellness. I imagine you cook a lot. I I cook all the time but you know shelby you know. I raised a family. I made food from. Scratch my So I like to do things a little bit on the quick side and You can do that in your busy lifestyle. I don't WanNA stand for days on end in the kitchen. But I'm I'm not going to compromise my health anymore so I cook real food. Yeah yeah now on this route real food idea. Of course today we were going to be talking about that connection between real food and heart disease but first we want to look at the research. So how can you tell us a little bit about the research. I I'd like to say to all of our listeners. Good Morning and thanks for listening today. Fifty years ago back in the nineteen in seventies a diverse group of researchers proposed from their research that refined carbohydrates especially sugar and a low intake of fiber. Were major factors causing coronary heart disease but unfortunately as many of you know their research was overshadowed by the belief that saturated actuated fat was the culprit of heart disease And we were able to stop We were told stop eating butter and Lard and dark chicken meat and the skin the poultry. That right there is sad as a southerner I got and of course fatty Cuts of steak pork. Because they were the cause of heart disease. The theory that saturated fat caused heart disease really prevailed from nineteen seventy four to two thousand fourteen and sadly some. Some people still believe I here in clinic. I'm sure you do too. That saturated fat causes heart disease. And the I call it fat phobia. They're really afraid of it right well. That was actually the the cause for much of our discussion. After dinner last night My parents were listening to a nutrition. Talk on their drive up to Minnesota yesterday yesterday and being truly my father's daughter he was asking the question why why has saturated fat Ben Tempur so much in the past so we went through the technical term right there exactly so we did we. We kinda talked through these things but we we know that research since two thousand fourteen has continued to show that saturated fats now listeners. Those are things like butter. Her Coconut Oil Organic Lard. Organic tallow those play a much smaller role in heart disease whereas whereas sugar the grains those process cereals and other carbohydrates are the foods that we actually need to keep our eye on in order to prevent heart disease so shall be talk about. What exactly that means from day to day perspective Well it means that in the past. We were told to eat a Bagel with margarine. Or I can't believe it's not butter and I always say what the heck is it. That's right Then we topped. Our toaster are Bagel. Nagel with some jelly or some jam but absolutely no butter or cream cheese. You remember this being in the navy and it was a Bagel with Jelly. Yeah today. We're told to eat eggs cooked in butter with Bacon Yum or sausage an aside of vegetables sauteed maybe coconut oil or ghee which is just clarified butter cutter right You talk about confusing right. Yeah so which is it. Sugar fat that Causes Heart Disease Older research from the Nineteen Seventies. He's found that sugar was implicated. Or perhaps even the cost is of many many diseases right well because of this research in the nineteen seventies about sugar and refined carbs. Their sugar industry became alarmed. They do. They're losing money right so they went out and hired their own. Researchers to say that eating saturated fat caused heart disease right well. The knowledge of this scandal that the sugar industry actually hired researchers who were well paid to point the finger at saturated fat. As being the cause of cardiovascular problems was only brought to light in two thousand sixteen right I think we both Had that article when we did a lunch. Learn one tie and actually for you listeners. WHO WHO WANNA look at this with your own eyes? I Have The New York Times article right here. The titles how. The sugar industry shifted blame to fat and the the date on that is actually September twelfth of Twenty sixteen so just for years ago. Yeah I just googled New York Times sugar article and popped right up so you can read more about that after the show. And it's really it's false is very misleading research. So it's so well ingrained in the minds of consumers that many people I still believe it is saturated fat. They need to avoid. I have clients once or twice a week easily. telling me their doctor said They need to avoid fats. Can I eat tags. How many can I safely eaten a day? So I'm really worried about this and They still believe it's saturated fat that they knew devoid right. Even though the current research research shows that refined carbs and sugar are the leading cause of heart disease you know in Staten Companies. Also the pharmaceutical companies. They they don't WanNa lose money on this either so right now when we think about that major research we're looking at that connection between clean what people are eating long term and how that's influencing their health exactly so another major research study published list in the Journal of the American Metal Medical Associations Internal Medicine Journal. That's a mouthful reported that a sugar Laden Diet may raise is your risk of dying from heart disease even if you are not overweight so this information reported from the research shows does that sugar and refined carbohydrates lead to heart disease. Not your eggs cooked in butter with the site of vegetable oils sauteed it in coconut oil. So here's what else that. That research study found people who ate twenty five percent or more of their calories from sugar. Sugar were more than twice as likely to die from heart disease than those who only eight ten percent of their calories from sugar. So maybe you guys thinking well. How are people consuming all of that? Sugar Yeah I think a lot of people don't think they're really eating the sugar And I think we should talk about that but I think we have to take our first break. If you're just joining us this morning. You're listening to dishing up nutrition brought to you by nutritional weight and wellness. Today we want to share with you. The scientific evidence that found eating saturated fats of any kind have have no effect on cardiovascular mortality. So if you're concerned about heart disease I recommend you keep listening to our show this morning because we've got some ideas for you. We'll be right back. Welcome back to dishing up nutrition. Here's another conclusion that was made from the review of data from randomized control. All trials diets that replaced saturated fat with polyunsaturated fat do not reduce cardiovascular events or mortality Taliban. We like to put that in real people language which basically translates to what we have been recommending to our listeners on our clients for years even decades is Ethan Bader avoid the margarine from soybean oil cook in coconut oil and avoid soybean in corn canola and cottonseed oils. Of course we love the research but we wanted to help you realize how to use that research to make healthy choices for our listeners. Another radio show that I I love and I will go back to and listen to and I feel it. Explains this very nicely as on October fourteenth. Two two thousand seventeen you can download our dishing up nutrition podcast or search it on our website. is a podcast by Sally Fallon Morale and it's called called why we need animal fats. It's fantastic nation. We had sally On dishing up nutrition a couple of other times but really talking about the importance of of eating those good fats for good health. Yes yeah the quality is important. Though because you had mentioned the four types of oils the four types of fats we would consider bad exactly the corn oil the cottonseed oil the canola oil and the soybean oil so listeners. If you're at home this morning morning going to the cupboard and see what are the types of oils that you're cooking with or pull out that salad dressing from the refrigerator and scan the label if you see soybean gene or corn oil or canola oil. That's not the best choice for your health even some quote unquote healthy protein. You Watch everything right right you really do have to be reading those labels. That's the best way to make sure that you're getting those fats now. One of the reasons. Why we're we're talking about fat this morning Lena's because we're talking about heart disease and we want to talk more specifically about that food connection between what we eat and how? Those vessels also related to our cardiovascular. Disease are working. We don't want the narrowing or the hardening of those arteries that contribute to more heart disease now before we went to break listeners. I gave you a statistic. I want to repeat because I think that it really drives home. This overall idea gray. So here's what the study from. I'm the Journal of the American College of Nutrition Excuse me the American. The Journal of the American Medical Association found People who ate twenty twenty five percent or more of their calories from sugar where more than twice as likely to die from heart disease than those who who ate only ten percent of their calories from sugar and then we asked the question. Well how are people consuming all of that sugar so these were researchers. I found that Soda Energy Drinks and even sport drinks are by far the biggest source of added. Sugar in the average. American's Diet. Now you may be saying to yourself or maybe you're talking back to the radio this morning saying well. I don't allow soda in my House or pop or Cola. Whatever you call it the south? It's so maybe you don't have soda in Your House but what many people drink on are afternoon breaks when they need a pick me up or what drink is served two runners after a marathon or even what are those college students and high school students drink the day after they stayed up to pull an all nighter
"k. margarine" Discussed on Outside Podcast
"Sun exposure and sunscreen so maybe we can just start with a little bit about the history three of sunscreen when was sunscreen developed. I think the first Gulf Chemical Sunscreen was invented in nineteen twenty eight something like that it was it was definitely in that era <hes> but no one ever really used it the first people that really use it were <hes> military people in World War Two do one of the early sunscreens was called Red Vet Pat which stood for like Red Veterinary Petroliam as in like petroleum it was like a reddish <unk> vacillating like thing that soldiers in south Pacific could smear on their skin to protect it and so that was world war two but it was really only in the nineteen fifties that people all started using sunscreen the regular people Hollywood star say there's no town like a covered dome son. It's wide sunscreen become popular when it did.
Why Is Palm Oil in So Many Things?
"Hey, brain stuff on Lauren Boko bomb, and you might not know what palm oil is. But chances are without realizing it you consume it in some form or many different ones every day. It's an ingredient in about half of all packaged products sold at the supermarket from instant noodles in ice cream to pizza and packaged bread. And it's also found in lipstick, soap, shampoo and detergent in other countries. It's heavily used as a bio fuel for cars and trucks. Indeed, the world consumed seventy five point eight million tonnes that's about sixty eight point eight million metric tonnes of palm oil in two thousand seventeen alone which amounted to more than a third of all of the vegetable oils used on the planet palm oils ubiquitous presence, and the world's growing consumption of it has a lot of environmental activists deeply worried the union of concerned. Scientists for example, warns that cultivation of the oil palm tree which produces the fruit from which palm oil is extracted is driving the cutting down and burning of tropical rainforests in southeast Asia, which is increasing health risk. From pollution and pumping planet warming carbon dioxide into the atmosphere as well as driving animals such as Rambutan Tigers, rhinoceros and elephants from their habitats. So what is palm oil anyway. And how did it get to be? So ubiquitous in modern civilization. It wasn't always that way. Palm oil is produced from the fruit of the oil palm tree, which is native west Africa for centuries. It's been part of the traditional diet in that region. As a source of fat and other nutrients and is utilized as a cooking oil and an ingredient in folk medicines while the palm oil that's processed for use. In products is tasteless palm oil grown in the traditional fashion in west Africa, actually has an intense taste. It's an ingredient in soups and other dishes, farmers planted. It in forests as both part of agriculture and forestry, but the oil pump didn't stay in Africa Europeans. Brought the oil palm to southeast Asia in the eighteen hundreds and tried growing it on plantations, but it didn't start catching on in a big way until the mid nineteen sixties one big boost her was the World Bank, which spent nearly one billion. Dollars to fund oil palm cultivation in an effort to promote economic development and lift people in rural areas out of poverty about half of that money went to fund series of projects in Indonesia, which became the world's biggest producer between the nineteen sixties and the two thousands the amount of land devoted to growing oil palm cultivation increased eightfold and spread to tropical areas across the globe. We spoke with Jeff connett director of friends of the earth's international forced program, which works to protect the rights of forest dependent peoples by addressing the economic issues driving for his destruction key explained the plant was improved in hybridize and varieties were developed that grew very well in large monoculture plantations palm oil became a lucrative crop to grow. I it's officiant in terms of crop yield per acre of land. Additionally, new uses were developed cut. It said it's good for placing margarine in that it's got a high melting point. And when it's refined. It has no flavor that makes it good for baking in the mid two thousand after the US food and Drug administration started requiring the listing. Of trans fats on nutrition labels, because they were linked heart disease, processed food manufacturers began looking to palm oil as a trans fat free alternative, then around the same time, the US and other western nations drafted environmental laws encouraging these vegetable oils such as palm oil is fuel as a way to reduce carbon dioxide output 'em, slow global warming. But that well intentioned move backfired because the clearing and burning of forests for palm oil cultivation, actually led to the release of massive amounts of carbon that had been stored in the Pete on forest floors, cut explained oil palm trees, often grow best in places where rainforests were it's definitely factor in deforestation. Oil palm cultivation brought other problems as well. Monoculture cultivation is needed to produce a prophet and that wears out the soil after twenty five or thirty years, Colin said leaving land unusable without intense and expensive effort and while the palm oil industry provides employment for millions of people. It's also been plagued by accusations of human rights abuses. Including these of child workers, December twenty eighteen article in Sierra magazine, for example, describes Guatemalans working sixteen hour days on oil palm plantations and suggests that use of oil palm cultivation contributes to food scarcity because it's taking up land where local farmers otherwise could be growing corn beans rice and other substance crops in response to the growing criticism of palm oil various stakeholders agricultural producers manufacturers who use palm oil and products, banks, and investors, and some environmental organizations among others has started a movement to promote sustainable palm oil the roundtable on sustainable palm oil founded in two thousand four has established a set of principles which includes avoiding use of forests that provide habitat to endangered species reduction in the use of pesticides and burning to clear land fair treatment of workers, according to local and international labor standards and consulting with local communities before new plantations are developed, according to the are SPO's website nineteen percent of global palm oil production is now certified as sustain. Cannibal? But in addition to promoting sustainability, it's crucial to stop the growth of oil palm cultivation and reduce the amount of land devoted to it. Consumers can help drive such change con- it said because most palm oil in the US is found in junk, food, and cosmetics. The best way to avoid it is to not eat junk
How Does Gelatin Work?
"Hey, brainstorm listeners in Leuven ad today. I wanted to tell you about one of our compatriot podcasts here at how stuff works Daniel. Or hey, explain the universe in which physicist Daniel Whiteson and cartoonist or hey cham- breakdown. All the amazing things, we know and don't know about our wild universe. They talk through some of the biggest questions in science like how did the universe begin? What is everything made of what's the Higgs bows on can we travel back in time? And where do my socks go after I put them in the dryer. It's recommended for anyone who wants their mind blown by awesome science or commuters who just wish they were out in space, new episodes, come out approximately pied vita by two times a week on Tuesdays and Thursdays. Even listen and subscribe to Daniel or hey, explain the universe on apple podcasts the iheartradio app or wherever you listen to podcasts. Welcome to brain stuff from how stuff works. He brain stuff unmourned Bogle bomb, and if you've ever eaten in the cafeteria or attended a cookout or family reunion in the United States. Chances are good that you are dessert or salad options included, some form flavored gelatin perhaps from the brand name jello, hundreds of recipes use flavored gelatin to create everything from your simple institutional style squares to ornate designs that incorporate varied flavors fruit and whipped toppings jello and similar mixes consist of five basic ingredients gelatin water sugar or artificial sweetener, flavorings and food coloring. The gelatin is what allows you to mold the stuff into whatever shape you like solid at room temperature but melts in your mouth, but let's breakdown y gelatin behaves that way gelatin is a processed version of a structural protein called collagen that occurs in many animals bodies, including humans collagen makes up almost one third of all the protein in the human body. It's a fibrous protein. Gene that strengthens the body's connective tissue and allows them to be elastic that is to stretch without breaking as you get older. Your body makes less collagen and individual collagen fibers become increasingly cross linked with each other one might experience this as stiff joints due to less, flexible tendons or wrinkles due to the loss of skin elasticity. Gelatin can also be made from the collagen in the bones, hides, and connective. Tissues of cows. Pigs today, the gelatin jello is most likely to come from pig skin. Collagen does not dissolve in water in its natural form. So it must be modified to make gelatin manufacturers grind the animal parts and treat them with either a strong acid or a strong base to dissolve the collagen. Then the pre-treated material is boiled controls every step of the process ensure purity and safety the materials are washed and filtered repeatedly during this process. The large collagen protein ends up being partially broken down the resulting product is gelatin solution that solution is chilled into a jelly. Like material then cut and dried in a special chamber at this point, the dry gelatin about ten percent water is ground. If it's going to make a flavor gelatin product like jello, it'll be ground into a fine powder. When you buy a box of whatever brand of flavor gelatin at the grocery store, you get a small packet of the powder gelatin with a sweetener flavorings and colors added at room temperature. The gelatin protein is in the form of a triple helix. This is a fairly ordered structure not entirely unlike that of DNA with DNA to chains of nucleotides are twisted together in a spiral pattern resembling a ladder. It's a design known as a double helix in the gelatin protein, three separate chains of amino acids called poly peptide chains have lined up and twisted around each other. So to make this dry gelatin able to fill out and take the shape of a mold you first at boiling water to the powder gelatin you then star the mixture for about three minutes until the gelatine dissolves completely. But what happens to gelatin? When you add that boiling. Water the energy of the heated water breaks, the weak bonds that hold the gelatin strands together, they're helix structure unwinds and you're left with free floating protein chains. A next you add hold water and refrigerate the gelatin mixture, which makes the chains begin to slowly reform into their tight triple helix structures as it cools the mass acts like a sponge soaking up the water that you added, but in some places there are gaps in the helix and and others. There's a tangled web of these poly peptide chains the chains form sort of net and the net traps water inside pockets between the chains. This protein net is strong enough that the gelatin will hold the shape into which it's been molded, but because of the water trapped in the pockets, the mold has that characteristic jiggle. But gelatin isn't just for making fun, molded salads, or desserts. Gelatin is a common ingredient in foods because it's so versatile. It can also be used as a thickener to give foods and more pleasing texture into a multiply or stabilize processed foods like yogurt or cake frosting. It's used to clarify juices vinegars and even beer special gelatins are made from only certain animals, or from fish to meet the standards of folks who don't eat products made from the mammals that are usually involved and vegetarian and vegan substitutes made from extracts of gooey stuff. Like seaweed are available to the range of those products that gelatin can be found in is legion everything from dairy and dairy substitute products like sour cream margarine and cream cheese to suites like gummy bears and marshmallows to process meats, like sausage and can't him to soup sauces, gravies jellies and even whipped cream. It's the coating for pills that makes them easier to swallow. It's in some lozenges, and white minutes, and cosmetics may contain a former gelatin that doesn't tell you might see it on the label as. Hydrolysed collagen and gelatin aren't just used in foods and health and cosmetic products. It's also commonly used in the manufacture of photographic films and papers match heads sandpaper glossy, printing papers, playing cards and simulated human tissue for testing, guns and ammunition and for forensic science. It's even sometimes used to hold down the hair a synchronized swimmers in place. Today's episode was written by Linda, see Brinson and produced by Tyler clang for more on this and lots of other well gelled topics. Visit our home planet. How stuff works dot com. You know, people say necessities, the mother of invention. But that's not always true. Sometimes the mother of invention is advertising. Yeah.
"k. margarine" Discussed on KUGN 590 AM
"And diabetes at the beginning of the study thirteen percent of participants reported daily consumption of eggs nine percent reported never and a guide being that i don't like eggs once in a where i'll have a boiled egg hardboiled egg i don't like him during the course of the study eighty three thousand volunteers developed heart disease killed nine thousand nine hundred of them when researchers compared the daily egg consumer those who avoided eggs they found a difference people who ate a negative or twenty eight percent less likely to be killed by hammer stroke eighteen percent less likely to die from heart disease pretty big numbers yeah that's that's really i i know that there's been it's kind of like the the war on butter remember the war on butter when that everything in the is everything turned to margarine and butter now well but margarine's like putting plastic in your disgusting i'm lucky that in in our family we never went to the margarine we never really had margarine 'cause my dad's from ireland and he grew up with his own cow and making his own butter so he was a purist when it comes to dad about love butter and love real butter coconut oil cooking things in canola was that's bad for you but olive oil is good those things are good for you all right they're really back on track with eggs now to this.
"k. margarine" Discussed on The Adam Carolla Show
"Going in doing the shopping and guess who pays for it and guess who doesn't get any cream because these guys don't like cream in their coffee these are the same i want to find an island when i'm in charge particular island not dimiss with toys the it's the toys of people it's the guys who prefer mrs butterworth syrup with the imitation maple flavor verses real maple syrup in a glass bottle from trader joe's and is a product of canada that the lines of the camp cranberry as opposed to and we all say loud lousy taste buds are generally in the same mouth as a bad brain a dumb barack adum person is the one who ingests those yeah weird well highs that highlight a country crock breadandbutter i just do it tastes better to me and don't give me the whether it's a horrible song or fake margarine and synthesized syrup don't give me the uh my mom used to put it on the on their goes when i was nine right right we see buggers some people eight paste never master vetted there's a whole bunch of stuff that was done or wasn't done when i was nine that have gotten away from i never drove lamborghini now i'm not nine anymore and i have a lamborghini it's not hey i had this tonka truck when i was nine an hour drive around like great paper my target truck yes we get it down person i dumber person meaning your mom or dad dump this shit on your waffles when you're a nine now you're thirty nine could we dropped this and do the shopping delves notably what else l you'll you did math at what grade level all right let me hit you on the head with a frying pans even get you up down at at like i get it you're a nine you did things you eight tv dinners crunch berries that goes oh budget you'll like certain songs like i get it you like the wiggles or whatever now you're not do we drop it nor do we have to go.
"k. margarine" Discussed on KKOB 770 AM
"Changes occur but he is right that the pellet absolutely range absolutely okay and i work with all ages of different age range and so i mean i have twenty year olds to seventy year old clients and so they're all different and also medication as smoking dietary you know hydration all that matters with the pilot and how it trendy for that question also the texture of food is interesting i remember reading knows kit on how where remember this but derivatives you know to readers were put forth like a 1968 or some either but they did more studies on the texture than almost the flavor itself because people wanted the experienced the crunch the texture of the way we master kate the food there's a sensation there to correct chef absolutely and texture is a really big issue with food aversions so for example i personally you know a client might not like bananas and the reason they don't like bananas is because they have a certain smell or association of like a personal experience with that banana that banana sensation as a child or the texture as too slimy and they can't stand at so it it textures big in food and something we don't often think about but as a chef that's part of what you do roger euronews radio kkob i the question cruise ship iii who in for a while and we're you're going over uh cortina to cry crews dot cough but if you're a choice pocket a little bit about the different bitcoin say moving simply vacant greece butter and oil margarine or olive oil good question so what is my motive mode of operations at a speak when i am cooking in the in the methods no matter which met what's the most diverse oil is that what you're asking or well really i i guess i i thought your i i thought you were throwing in a little bit of key will be out when you talked about margarine what is the in margarine well margarine is manmade it's not a natural substance in so you don't you're not or nor no no no no no no you're absolutely wrong the world is full of chemical through national who are airman goal okay uttar is they are coster of himachal icr what you're saying yes sir things you're right there's chemistry and everything absolutely we're going to go to break but we're going to answer that question.
"k. margarine" Discussed on The Adam Carolla Show
"Cheddar cheese was always orange exclusively and all the time when i was a kid now they have orange but they have the white stuff as well as her fascinating discussion of this on bringing onyx on their on their game show tell us about our now the margarine bell was was ordered by law in certain stays like wisconsin and certain dairyproducing states to be coloured like black or blue and get keep gallon unappealing callers so people would not buy because the dairy lobby was so powerhouse country but i'm really saying the state i'm i'm guessing the argument they made was it we can't have it mistaken for butter because otherwise artists weird where you go painted black because we don't want to compete they make some spurious yes yes it says it needs to be people think it's our butter it's not an actual derived products i am i the one in the fruit round back to to the original topic is you know produce candy makers there are a lot there's a preponderance of red in the fruit world and at some point at the candy factory they got together and said listen watermelon strawberries raspberries what you all sorts of bureau says your all right somebody's got a bike the but we can't just make everything red somebody's got to step up and be blue and i guess the raspberry maybe got the draw the short straw are maybe decided this this distinguished himself from his red brothers and went blue there's no such thing as blue raspberry in the world and yet when you go out that he weather it's a slush puppy or a hard candy or whatever the raspberry always blue and you know what you're getting if you order blue raspberry that's right every time uh i i'm gonna go on putting their coffeetable book you guys know what its title that's entitled what black people think we're talking about and i will i will include this.