It’s no wonder why Hodgkin lymphoma is one of the most common cancers in the United States, ever since the 1980’s tropical oils media war launched by the American Soybean Association (ASA) to increase the sales of soybean oil and to eliminate competition from imported tropical oils; our food has gone from being healthy and nutritional, to being poisonous and in some cases deadly.
The difference in the two oils at war can be felt today, by the high rates of cancer in America. Nutritionally there is a huge difference between tropical oils, which are made of medium-chain fatty acids and help to reverse disease such as obesity, atherosclerosis and many more life threatening diseases; and the other long-chain fats from soybean oil, canola oil + other lcfa, which cause atherosclerosis, high blood pressure, diabetes, obesity and may lead to many deadly diseases, such as cancer or leukemia, by making your blood sticky and in turn possibly permitting your blood to be compromised by free radicals. Yeah that’s a big difference, one no one was prepared for.
According to Bruce Fife, C.N. N.D. long chain fatty acids make your blood sticky. Because the fat is too big to enter the liver, after digestion by enzymes in the pancreas, the fats are absorbed into the intestine wall and packaged into bundles of fat (lipid) and protein, before being carried by the lymphatic system, bypassing the liver, only to be dumped into the bloodstream, where they are circulated throughout the body to every one of the body’s cells. Read more.