Comment by arthopacini
3 hours ago
Of course you can make the case that we did consumed some carbs, that eggs actually have a tiny trace of carbs, and get technical on some points...
But the thing is... just restrict potential contaminated food sources.
One example, vegetable oils... God had NO participation in the creation of those.. think about it..
How do you make extra virgem olive oil? you take the olive, then press it.. boom. olive oil..
How do you make avocado oil? Same thing! How do you make cocoa butter? same thing..
Butter is just raw milk shaken, you shake shake shake and you get butter!
These are natural fats.
Now just make a quick google/YouTube search on how is canola/soybean/sunflower/cotton oils made... it's a very complex, multi machinery step, that uses hexane (from crude oil) and other chemicals...
the majority of carbs today are made by processing food. the word (processing) means subtraction, removing things of the food.. they take like a genetically modified corn, process it and then can make some kind of "food", focusing on texture.
because our minds get addicted not only for the taste, but on the texture.. that's what the patents are for...
Wrong about olive oil that never need hexane extraction. Hexane is used to do a second extraction of the residues from the first extraction, to increase the yield. Of course it is somewhat poisonous. It is done for most cheap olive oil ! When buying olive oil, you have to make sure it is extracted mechanically and not chemically, in France at least it is written as such.
This is a vibes-based argument, there is no science behind it.
Many traditional foods from around the world have relied on nasty, toxic chemical processes since before chemistry was a real science. If anything, modern understanding of chemistry has made the removal of nasty chemicals much more complete and precise.