Stop Using Canola Oil Immediately!

Stop Using Canola Oil Immediately - Dr.Axe

It’s my hope that you’ll never use canola oil again! Why? Because of GMO’s (genetically modified organisms, see below) and the harmful side effects from the processing of this oil.

You know that olive oil comes from olives, and that sesame seed oil comes from sesame seeds. It would make sense that canola oil comes from canola seeds, right? Well, there’s actually no such thing.

It’s important to know the facts about Canola oil. A genetically modified product, canola oil is a Canadian invention that is backed by their government, cheap to manufacture, and many processed or packaged foods contain it.

Canola oil was first created in the early 1970s as a natural oil, but in 1995, Monsanto created a genetically modified version of canola oil. As of 2005, 87 percent of canola grown in the U.S. was genetically modified and by 2009, 90 percent of the Canadian crop was genetically engineered.

What is Canola Oil Made From?

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Olive oil can dramatically reduce your risk of breast cancer

olive-oils It is no surprise that olive oil has been at the foundation of one of this world’s longest-existing cultures. Its health benefits are nearly unrivaled and now there is yet another good reason to incorporate extra virgin olive oil into your diet: reducing the risk of breast cancer. A recent study in Spain concludes that just four spoons of olive oil per day reduce the risk of suffering breast cancer by 66 percent.

That is exciting news in the war against cancer, where conventional medicine has been more focused on treatment instead of prevention, and the incidence of recurrence has been exhaustively high. There are many heart-healthy reasons to make olive oil a regular part of your daily diet. You can now add cancer-prevention to the list.

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Cutting cancer risk by two-thirds with extra virgin olive oil

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Studies Find Promising Cancer-Fighting Potential Within Avocados

cancer avocadoMaybe you don’t know that avocados are already considered a super-food, meaning it is exceptionally nutrient dense compared to other foods. The myth of fat dangers has held them in a bad light until that 50 plus year old medical myth began eroding recently

It is not only nutrient dense for daily nutritional requirements, a super-food can have disease deterring qualities and even contribute to reversing certain diseases. (more…)

How Avocado Can Help with Weight Management

avocado

by Dr. Mercola

Eliminating grain carbs is one of the best and easiest ways to normalize your weight and support your health, but when you cut down on non-vegetable carbs, you need to increase your intake of healthy fats.

Avocados are an excellent source. They’re especially rich in heart-healthy monounsaturated fat that is easily burned for energy, which you need more of once you start to remove those carbs.

Improved weight management is in fact one of the health benefits of avocado consumption, according to recent research, and its high-fat, low-sugar content is part and parcel of this effect.

On most days, I will add a whole avocado to my salad, which I eat for lunch. This increases my healthy fat and calorie intake without seriously increasing my protein or carbohydrate intake. Since avocados are also high in potassium, they will also help balance your vitally important potassium to sodium ratio.

Avocado for Lunch May Help You Manage Your Weight

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Warning: Cooking With This Oil Releases Toxic Cancer-Causing Chemicals

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What oil do you cook with? New study suggests it’s a question that shouldn’t just be on the lips of foodies, but also those interested in reducing their risk of cancer.



According to leading scientists who are now recommending food be fried in olive oilcoconut oilbutter or even lard,
cooking with vegetable oils releases toxic chemicals linked to cancer and other diseases.

The results of a series of experiments threaten to turn on its head official advice that oils rich in polyunsaturated fats – such as corn oil and sunflower oil – are better for the health than the saturated fats in animal products and coconut oil.

Scientists found that heating up vegetableoils led to the release of high concentrations of chemicals called aldehydes, which have been linked to illnesses including cancer, heart disease and dementia.

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Why Canola Oil is Not the Healthy Oil You’ve Been Led to Believe

Canola-OIl-4-620x330

by Roxanne McDonald
The Truth about Cancer

Excerpts:

Can a “health food” eaten by millions really be dangerous?

Canola oil and its derivative, rapeseed, are primary suspects for the exceptionally high incidence of Asian lung cancer[1].

According to mainstream media though, canola oil is “good for the heart” offering viable monounsaturated fats similar to olive oil. Sadly, much of what we hear in the mainstream media and various “health” blogs has been influenced by aggressive marketing tactics of big food companies.

For this reason, it is critical to know what websites to avoid and where you can go to get trustworthy and accurate health information.

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Is your cooking fat causing premature aging?

When was the last time you thought about your cooking fat? The fat you choose to use in cooking can make the difference between a meal that supports health and a meal that throws off free radicals, thought to be a primary cause of the degeneration we refer to as aging. The higher the cooking heat, the more likely you are to be bombarded with free radicals, set off by breaks in fatty acid chains. There are only a few fats that can defy oxidation and its cousin, rancidity. What’s the determining factor? It’s the stability of the fatty acid chain.

  • Saturated fats are the most stable fats because their fatty acid chains are short or medium in length and they contain no double bonds between the atoms of the chains, making those chains highly secure and stable.
  • Monounsaturated fats are long chain fatty acids, but because they have only one double bond in between the atoms of their fatty acid chains, they are able to remain fairly stable.
  • Polyunsaturated fats are long chain fats with two or more double bonds between their atoms, making them the least stable of all. (more…)

Olive Oil Benefits Heart and Immune System

 

A study published in August 2015 has found that replacing oils typically consumed in the standard American diet (corn, soybean, etc.) with extra virgin olive oil can improve both heart and immune health.

Vegetable-based oils are high in omega-6 fatty acids. In moderation, these fats are heart-healthy; however, the standard American diet boasts an excess of omega-6s, which ends up having a negative effect by increasing the risk of inflammatory diseases, such as heart disease and diabetes.

In this study, researchers evaluated the impact of olive oil on the inflammatory and immune responses and cardio-metabolic risk factors of overweight/obese individuals.

In this three-month intervention, 41 participants (aged 65 and older) were divided into two groups: the control group—which was provided with a mixture of corn oil, soybean oil and butter—and the treatment group, which received extra virgin olive oil to use in place of all the other oils in their diet.

Compared to the control group, the olive oil group experienced lower systolic blood pressure, a strong trend toward increased HDL concentrations (the beneficial form of cholesterol) and enhanced immune health.

The researchers concluded, “Our results indicate that substitution of oils used in a typical American diet with extra virgin olive oil in overweight and obese older adults may have cardio-metabolic and immunological health benefits.”

Reference:
Rozati M, et al. Nutr Metab (Lond). 2015 Aug 7;12:28.

http://www.wholehealthinsider.com/newsletter/olive-oil-benefits-heart-immune-system/