What Caused My Colitis?

So you are probably in the same situation as I was and asking yourself “What caused my colitis?” A part of you thinks it’s random but another part of you questions the whole diagnosis. I don’t know about you, but I believe in logic and reason. I believe in cause and effect. According to mainstream media, Crohn’s and ulcerative colitis have no known cause. From my research and experimentation, I would say there  are two main factors that contribute to autoimmune diseases, that being (1) genetics and (2) what we consume. To decipher the truth, we must look at the history for both nutrition and disease. We must ask ourselves a series of questions:

  • Why have digestive issues become so prominent in America for the past 100 years?
  • What happened in America during the early 1900s that started the drastic increase disease rates & obesity?
  • How do people in blue zone countries (Africa, Japan, etc) avoid disease & live until 100 years old?
  • What can I do to avoid disease and live longer?

All of these questions must be analyzed carefully to truly understand why disease has manifested in your life. As much as it feels like it, getting diagnosed with an autoimmune disease was not random. IBD rates are growing each year. Disease was far less prevalent before the 1900s. Especially diseases digestive diseases. The most noticeable difference from then and now is the food we eat. 

A Brief Look at American Food and its History:

Starting in the late 1800s and early 1900s, foods were gaining popularity based on a few concepts: convenience, affordability, and taste

1900s: 
A chemist named David Wesson created his own laboratory, where he created edible cottonseed oil. Cottonseed oil was formerly used as a fuel source and for soap. I digress. Wesson was often getting into legal battles against the dairy and butter industry. Wesson saw potential in this industry due to how inexpensive cotton oil was to produce and how it could be utilized for cooking at high temperatures. This is a plant oil that gets chemically altered into a form of fat through a process called “hydrogenation.”  

1910s:
Roughly seventy percent of Americans are cooking with animal fat and butter/ghee. At this point in time, the heart disease mortality rate was lower than 10%.

1920s:
Butter and eggs are in short supply due to World War I. As a cheaper alternative to feed the masses, vegetable oils are beginning to gain traction in America. Crisco creates a dairy-free that is very affordable to Americans at this time.

1930s:
The Great Depression is going on. This led to a substantial decrease in nutrition for most families. The cheapest food is becoming the most mainstream, predominantly in the form of processed foods and vegetable oils. Most families do not have the luxury of being able to afford meat, dairy, and eggs. Meanwhile, soybean oil has emerged.

1940s:
World War II occurred. As a result, American companies are beginning to capitalize on the economic impact of these World Wars. Companies like Kellogg produce Cheerios and Raisin Bran. Other products like cake mixes, frozen fish sticks, and candy (M&Ms, Jolly Ranchers, Almond Joy, etc) begins to become more mainstream to the American public. Also, freezers are becoming a normalized way to preserve food. Meanwhile, Procter and Gamble, a soap and laundry detergent company at the time, made a generous $1.5 million donation to the American Heart Association. A fairly new organization at the time, this meant that they could grow nationally for the sole purpose of cardiovascular health. Shortly after the donation, the AHA was quick to endorse vegetable oil as a healthier alternative to animal fat and dairy. 

1950s: 
Ancel Keys, an American professor, is gaining popularity for his wits about nutrition and longevity. Essentially, he traveled to many 22 different countries and cherry picked 7 of them to support his hypothesis that saturated fat (found in animal products) had detrimental effects toward human health. He claimed polyunsaturated fats found in vegetable oils had beneficial effects. In addition to this new “science” backing up these new industries, other “science” was beginning to emerge surrounding fiber. A doctor named Denis Burkitt traveled to Africa and studied indigenous tribes. He noticed that a lot of his patients in America were experiencing diverticulitis at high rates and was interested in why these indigenous people didn’t experience it at all. He also correlated that these tribes were having lots of bowel movements and consuming a lot of fiber. Meanwhile, soybean oil is the most widely used vegetable oil in the country, yet nobody even knows it. The selection of processed and foods is continuing to increase. Microwave dinners are introduced into the equation. Convenience and affordability becomes a theme for America at this point in time.

1960s:
During the 1960s, farmers are using pesticides, herbicides, insecticides to support monocrop agriculture. Monocropping is when a farmer grows one crop on his field for larger yields. The crop is typically sprayed with chemicals to fend off insects and bugs. As a result of this farming practice, it depletes the soil and the plant contains less nutrients. But it does almost triple the overall yield of crops and helps support the idea of ending world hunger. Vegetables and fruits are now being mass produced and becoming an essential part of the American diet. While this was happening, the Sugar Research Foundation was “backing up” and funding Harvard scientists to downplay their research on refined sugar and its direct links toward chronic disease and obesity. Instead, saturated fat is to blame (of course).

1970s:
The American Diabetic Association (ADA) recommended that a healthy carbohydrate intake should be 45% of one’s diet.

1980s:
The American Diabetic Association (ADA) recommended daily value for carbohydrate intake jumped to 60%.

1990s:
The food pyramid makes its debut and advocates for a high-carb, low-fat diet that supports the consumption of bread, cereal, rice, pasta. Meanwhile, vegetable oils are being used in most restaurants due to their shelf-life and affordability.

2000s:
Obesity rates exceed 30% of the American population. The American Institute for Cancer Research proceeds to push that animal products like meat and animal fat cause cancer. But they do touch upon reducing the consumption of packaged and processed foods.

2010s:
The American Heart Association continues to preach a low-fat, low cholesterol diet for curing heart disease. The obesity rate is America exceeds 40%. Additionally, 60% of Americans have some sort of chronic disease and 40% have multiple forms of chronic disease.

Bottom Line:
Multiple changes occurred in the nutrition scene during the 1900s in America. The most notable changes are as follows:

  • The introduction of vegetable seed oils and refined sugar
  • The push for high carb diets
  • The push for high fiber diets
  • The condemnation/absence of saturated fats in the American diet

The nutrition in America has changed a lot in the past 100 years or so. So you may be asking yourself. What is leading to this epidemic of obesity and disease? After reading this article and timeline, I would say it’s safe to assume it may be correlated with what we are eating. We do know that eating excess calories can lead to obesity, right? Maybe it has something to do with disease as well. After all, obesity and disease are correlated, right?