Did you know that the 'innocent' Canola not only has a toxic substance but is also
heavily sprayed with Toxic Chemicals - to avoid infestation problems - and you are ingesting all this toxicity with Canola in your family meals?
Never mind the Omega 3 content_ the theory was good, but the source out of the question! You are far better to simply avoid excess Omega 6 in your diet (that leads to health complications) and to take a quality Omega 3 Fish Oil supplement or Flaxseed Oil if you are vegetarian (make sure to keep it fresh).
What is Canola? You should know the Truth
Made from rape seeds, Canola oil got it’s name because a majority of the rape seeds used in manufacturing were grown in Canada. Canola is short for “Canada Oil”. The oil was “invented” (first hint that it’s not good for you!) to fill the need for an oil high in unsaturated fat that was more abundant AND less expensive than olive oil. Pure rapeseed oil (not a name that sells well, hence the need for a creative name) contains high levels of erucic acid – a fatty acid associated with fibrotic lesions of the heart. So the oil had to be genetically modified to contain lower levels of this fatty acid. This new strain of rapeseed was called LEAR (low erucic acid rapeseed) and grown predominantly in Canada. And now you now where Canola Oil came from.
Why is it Bad for You?
If you’ve read anything I’ve written, you know I love Jack Lalanne’s line “If man made it, don’t eat it.” Canola Oil, as you can see from the history lesson above, is not only highly processed, but it was actually INVENTED by man.
Canola Oil is touted to contain the health superstar omega-3 fatty acids. But what you don’t hear is this: Those fatty acids are as delicate as they are beneficial. As such they go rancid easily when subjected to high temperatures. This is exactly what happens when canola oil is processed as Dr. Mary Enig stated in her paper “The Great Con-ola”, ”Like all modern vegetable oils, canola oil goes through the process of caustic refining, bleaching, and degumming – all of which invlove high temperatures of questionable safety.” Not to mention the chemicals involved… The rancidity of these fatty acids creates a foul smell that must be deodorized, a process that turns many of those beneficial omega-3′s into trans fats. Strike 2. (Actually a full blown out, but for argument’s sake,
If you want another reason to avoid canola oil, let’s talk about the inflammation this stuff causes inside your body. Chemicals, rancid fatty acids, trans fats, and who knows what else love to wreak havoc on the delicate human body. They lead to oxidation and free radicals that promote inflammation, an enviroment that contributes greatly to most chronic diseases affecting the western world today. The following are only a few of the chronic disease states that have been linked to inflammation: asthma, allergies, heart disease, cancer, diabetes, irritable bowel syndrome, Alzheimer’s and Parkinson’s diseases.
by Ryan Munsey Personal Fitness Trainer and Nutritionist
THE OMEGA 3 CONTENT IN CANOLA THE MANUFACTURES USE AS THEIR MAIN PLOY
IS ACTUALLY RANCID THROUGH THE HEAT MANUFACTURING PROCESS
NOT TO MENTION WHEN YOU HAVE FOODS COOKED WITH IT.
Vegetable oils usually contain deadly trans fats, even if non-hydrogenated - including Canola!
According to Dr. Mary Enig, PhD, and Nutritional Biochemist, "Although
the Canadian government lists the trans fat content of canola at a
minimal 0.2 percent, research at the University of Florida at
Gainesville, found trans fat levels as high as 4.6 percent in commercial
liquid canola oil".
And this is the garbage that the government and giant food
conglomerates are marketing to you as a "healthy oil"! Don't fall for
Certified Nutrition Specialist
ALARMING FACTS - BE INFORMED!
Canola oil is an excellent insecticide, which is registered with the EPA. It is the primary ingredient in many “organic” pesticide products. Vegol Year-Round Pesticidal Oil is
96% canola oil.
The product label states: “CAUTION: Avoid contact with skin or clothing.” There is even an Environmental Hazard warning that states: “Do not apply directly to water. Do not contaminate water when disposing of equipment…”
Replace Canola - You are better without it!
Most people thought canola oil should be healthy, but in fact canola oil is one of the worst foods available.
When you buy any alkaline cookbooks, you’ll never see canola oil in the ingredient list. And there is a pretty good reason behind it.
The main reason why canola oil is not healthy
is because the canola oil found in supermarkets has been heavily processed. From the website of a canola oil manufacturer, whc-oils.com
, they indicated that “The refining process involves degumming, neutralization, drying, bleaching, and deodorization.” How tasty is this information? Not!
And this is what really makes it unhealthy.
This applies to the rest of the vegetable oils (sunflower oil, corn oil, soybean oil, cottonseed oil, safflower oil, flaxseed oil).
Due to heavy processing and refining, it creates a high level of instability in the previously beneficial fatty acids. These molecules become extremely fragile, causing some of these vegetable oils to go rancid very easily, especially when exposed to heat.
And it’s not just when used for cooking that they’re exposed to heat. When consumed, high temperatures inside the body are enough to cause fatty acids to oxidize, producing free radicals.
by Dr. Rhonda Henry. Doctor or Nutritional Science
Canola - A Help or Hindrance
What's your Verdict?
The Great Conola - It now turns out!
Canola oil is "widely recognized as the healthiest salad and cooking oil available to consumers." It was developed through hybridization of rape seed.
Rape seed oil is toxic because it contains significant amounts of a poisonous substance called erucic acid.
Canola oil contains only trace amounts of erucic acid and its unique fatty acid profile, rich in oleic acid and low in saturated fats, makes it particularly beneficial for the prevention of heart disease. It also contains significant amounts of omega-3 fatty acids, also shown to have health benefits. This is what the food industry says about canola oil.
Canola oil is a toxic substance, an industrial oil that does not belong in the body. It contains "the infamous chemical warfare agent mustard gas," hemagglutinins and toxic cyanide-containing glycocides; it causes mad cow disease, blindness, nervous disorders, clumping of blood cells and depression of the immune system. This is what detractors say about canola oil.
How is the consumer to sort out the conflicting claims about canola oil? Is canola oil a dream come true or a deadly poison? And why has canola captured so large a share of the oils used in processed foods?
HEAR FOR YOURSELF THE DISCREPANCIES FROM A
MAJOR PRODUCER OF CANOLA OIL
Let’s start with some history. The time period is the mid-1980s and the food industry has a problem. In collusion with the American Heart Association, numerous government agencies and departments of nutrition at major universities, the industry had been promoting polyunsaturated oils as a heart-healthy alternative to "artery-clogging" saturated fats.
Unfortunately, it had become increasingly clear that polyunsaturated oils, particularly corn oil and soybean oil, cause numerous health problems, including and especially cancer.1
The industry was in a bind. It could not continue using large amounts of liquid polyunsaturated oils and make health claims about them in the face of mounting evidence of their dangers. Nor could manufacturers return to using traditional healthy saturates -- butter, lard, tallow, palm oil and coconut oil -- without causing an uproar. Besides, these fats cost too much for the cut-throat profit margins in the industry.
Promotion of olive oil, which had a long history of use, seemed more scientifically sound to the health-conscious consumer than the promotion of corn and soy oil, which could only be extracted with modern stainless steel presses. The problem for the industry was that there was not enough olive oil in the world to meet its needs. And, like butter and other traditional fats, olive oil was too expensive to use in most processed foods. The industry needed a less expensive monounsaturated oil.
In the late 1970s, using a technique of genetic manipulation involving seed splitting,2 Canadian plant breeders came up with a variety of rapeseed that produced a monounsaturated oil low in 22-carbon erucic acid and high in 18-carbon oleic acid.
Before LEAR oil could be promoted as a healthy alternative to polyunsaturated oils, it needed a new name. Neither "rape" nor "lear" could be expected to invoke a healthy image for the new "Cinderella" crop. In 1978, the industry settled on "canola," for "Canadian oil," since most of the new rapeseed at that time was grown in Canada.
"Canola" also sounded like "can do" and "payola," both positive phrases in marketing lingo. However, the new name did not come into widespread use until the early 1990s.
Since canola was aimed at the growing numbers of health-conscious consumers, rather than the junk food market, it required more subtle marketing techniques than television advertising. The industry had managed to manipulate the science to make a perfect match with canola oil -- very low in saturated fat and rich in monounsaturates.
by Sally Fallon and Mary G. Enig, PhD
A RECENT STORY I HEARD 1ST HAND FROM MY MOTHER WHO LIVES HERE IN AUSTRALIA
SHE WAS TELLING ME THAT A FEW YEARS BACK, A CLEARANCE WAS GIVEN BY A GOVERNMENT DEPARTMENT TO GROW A CROP OF CANOLA THAT PREVIOUSLY WAS NOT PERMITTED IN THE AREA......AND BECAUSE OF THE SEVERE CHEMICALS IT WAS SPRAYED WITH_ WHEN THEY ATTEMPTED TO GROW A DIFFERENT CROP
A YEAR LATER, NOTHING WOULD GROW.
What does that tell us?
Saturated Fat Does Not Cause Heart
Outlawing saturated fat began in 1953
with Dr. Ancel Keys' publication of a paper comparing fat intake and
heart disease mortality. His findings were flawed, but his theories
quickly caught on and the misguided belief that saturated fat causes
heart disease has continued ever since, despite the evidence to the
by Dr Joseph Mercola – A Renowned
Leading Health Advocate Net Nutritionist
We need to have our Facts Straight
A little knowledge is sometimes Dangerous!
None of Ancel Keys' that “proved”
saturated fats to be harmful took trans fats into account. In fact,
none of the many subsequent researchers who came to similar
conclusions took trans fats into account.
The researchers were all studying
people who ate both saturated fatsandtrans fats. They then blamed
saturated fats for causing problems like heart disease when, in fact,
trans fats were the actual cause.
It is only in more recent years that
researchers – such as Mary Enig at University of Maryland and
Walter Willet at the Harvard School of Public Health – considered
saturated fats and trans fats separately and discovered that
fats are the real culprits.
The real people to blame are today's
doctors, scientists and health authorities. Despite having access to
more – and more updated – information, they continue to cling
tightly to the incomplete and faultytheories of Ancel Keys that were
formulated 50 years ago.
WHEN ARE YOU NEXT HAVING CANOLA?