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?
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 oil, coconut oil, butter 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.
If you guessed refined sugars and processed oils, give yourself a gold star. Diets that lead to obesity — specifically diets high in refined sugars and processed oils may cause changes to the brains of obese people that in turn may fuel over-consumption of those same foods and make weight loss more challenging. The problem is that the body exerts a strong defense against undernutrition and weight loss, but applies a much weaker resistance to over-consumption and weight gain — a human behavior food industry scientists have learned to exploit in their favor.
There are very specific principles which influence how appetite control operates and this constitutes one form of vulnerability to weight gain. The expression of appetite is reflected in an episodic pattern of eating behaviour, the selection of dietary commodities and an associated profile of conscious sensations such as hunger, preferences, aversions and fullness.
Step right up to your favorite food bar, whether at Whole Foods, Harris Teeter or Farm Fresh, and “get you some” potato salad, coleslaw, egg salad, pasta salad, chicken salad, tuna salad, baked goods, or just make your own salad with lots of salad “dressing” and you are most likely getting a few heaping tablespoons of rapeseed oil with each serving, better known these days as canola oil. Now, whether or not there really is any such thing as organic canola oil, well, the jury is still out on that one. Regardless, canola oil is not good for you, and it ALL goes through a “deodorizing” processing stage that removes the “stink” of rapeseed, in case you didn’t know. (more…)
One thing I always say on my blog is that no matter what diet you follow (vegetarian, vegan, paleo, traditional, WAPF, etc.) one VERY important commonality between all of these diets is the reduction or removal of processed foods. You can do a lot for your health by removing processed foods. Many pervasive diseases today stem from an autoimmune response to chronic inflammation caused by processed foods. Unfortunately, the mainstream medical establishment is slow to catch up to a lot of this information regarding inflammation. Diseases like allergies, asthma, hearth disease, cancer, diabetes and arthritis are more pervasive than ever before and so is our country’s dependence on processed convenience foods. There is a lot of misinformation surrounding cooking oils in the mainstream medical community, so this article will help you clear up some of that misinformation. (more…)
Women that are on the Breast Cancer journey must be clear about certain dietary restrictions. There is the obvious list of “Foods to Avoid”, such as sugar, processed foods, and hormone injected meats. However, there seems to be a lot of confusion about what types of oils are beneficial for Breast Cancer suppression and which ones should be avoided.
Let’s start with the term HNE, which stands for the fatty acid derived toxin “4-hydroxy-trans-2 nonenal”. It is a byproduct that is produced when polyunsaturated oils are heated at very high temperatures. The oils that are high in linoleic acid are often used in restaurants and in homes for frying or high heat cooking include:
Canola Oil, Soybean Oil, Sunflower Oil and Corn Oil. (more…)
Medical advise says to avoid sun, fats and red meat, but to drink lots of water, eat polyunsaturated vegetable oils and focus on the grain-rich bottom of the food pyramid. The medical advice is simply wrong and is not supported by the biomedical literature. A recent article in a major medical journal claims that about 90% of medical advice is not based on clinical research studies, but rather represents the opinions of experts who are supported by the health industry. Most research is conducted to support products. Unfortunately the advice that comes from medical societies is not healthy.
Here I will provide a few examples to illustrate that medical advice is frequently, if not usually, wrong about diet, nutrition, cause of disease, appropriate drug use and whether to spend a few unprotected moments basking in sunshine.
The Sun Is Not the Enemy, but Sun Blockers Can Increase Skin Cancer (more…)
Preservatives and synthetic food agents found in foods inhibit oxygen and delay the development of fungus and mold, creating a longer shelf-life for products. But after being consumed, these toxins deprive human cells of oxygen and rob them of nutrients, thus leading to cell mutation and the perfect breeding ground for cancer.
Just like humans, cells need oxygen to survive and thrive. “Fungus fighting” preservatives and man-made food agents choke out your body’s nutrients at the DNA level by depriving mitochondrial cells of oxygen, sometimes completely shutting them down. And if the body does not have enough essential nutrients, it becomes more susceptible to disease.
Longer shelf life, shorter human life (more…)