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May 13, 2012 in Chapters

Oil

The olive leaf was the first vegetation brought by the dove to Noah when the great flood waters had receded from the earth (Genesis 8:11).  The Bible refers to olive oil more than 250 times.  Olive oil was a staple in people’s diet in the lands and times of the Bible because olives were available to them in quantity.  Flax oil extracted from flax seeds was also used, but to a lesser degree. When they obeyed God, He said that He would bless their oil.

Deuteronomy 7:13:
And he will love thee, and bless thee, and multiply thee: he will also bless the fruit of thy womb, and the fruit of thy land, thy corn, and thy wine, and thine oil, the increase of thy kine, and the flocks of thy sheep, in the land which he sware unto thy fathers to give thee.

Much of the bread in Bible times was made with oil and fried in oil.

Leviticus 2:7:
And if thy oblation be a meat offering baken in the fryingpan, it shall be made of fine flour with oil.

Leviticus 7:12:
If he offer it for a thanksgiving, then he shall offer with the sacrifice of thanksgiving unleavened cakes mingled with oil, and unleavened wafers anointed with oil, and cakes mingled with oil, of fine flour, fried.

Today, there is a vast array of oils available because technology has made it possible to extract oils from plants that otherwise cannot be naturally pressed.  The most common are vegetable, corn, canola, soybean, cottonseed and safflower.  They are most often used in processed food and in restaurants because they are cheap and tasteless.  Four of these (corn, canola, cotton and soybean) are produced in large quantities from genetically modified organisms (GMOs).  Genetically modified (GM) foods have plentifully entered the food supply in America.  From 1995-2009, a quarter of a trillion U.S. taxpayers dollars were spent to subsidize industrial agriculture.  Over 70% of those subsides have gone to the biggest and wealthiest top 10 percent of farm program recipients to support the production of just five crops: corn, wheat, cotton, rice and soybean.  In 2006, 89% of soy, 83% of cotton, and 61% of corn planted in the U.S. were GM varieties and the numbers have increased to this day since cross-pollination spreads the proliferation of transgenic crops.  Canola (from rapeseed) is 100% GM.  Most packaged foods contain these oils and/or other derivatives from GM soy and corn.  Other nations have refrained from putting GMOs on the market because of their questionable safety for public health and unpredictable environmental effects, while some who have adopted the technology are suffering the impoverishing consequences.  These foods are deceptive.  Although they appear to follow the natural order of “yielding seed after his kind” because some are able to reproduce, they are created from a combination of different “kinds” of  plants and insect or animal genes that disrupt the natural DNA blueprint of the organism.  The only way to be sure that a food containing these ingredients is not genetically modified is to buy items labeled organic or grow your own from heirloom seeds.

This is just an excerpt from "Food in the Bible."  For the full chapter, you may download the book here.