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Is Canola Oil a Health Food?

Many people have read in the past decade that Canola oil is a new healthy oil.Vegetable-oil-pic

Even health food magazines list canola oil for cooking in various recipes.  Yet more people are now understanding that Canola is not a healthy oil choice. Learn more about why you should avoid Canola oil in this excellent article in NaturalNews.com

Coconut oil is an excellent choice for a healthy all -purpose cooking oil. Also if you want to mix up your cooking oil options, consider organic high oleic sunflower oil which takes heat well and is quite low in omega-6 fatty acids, and higher in Omega-9 ( also referred to as Oleic).

Barbara L. Minton, citizen journalist
(NaturalNews) Should you be consuming canola oil? The FDA seems to think so, allowing canola labels to claim it supports heart health and reduces the risk of coronary heart disease. Even Whole Foods Markets is on board with canola oil, and most foods on their hot bar are swimming in it. Proponents point out that canola is inexpensive, tastes good, and has the lowest saturated fat content of any common edible oil. Some health experts suggest a daily consumption of 1 1/2 tablespoons of canola oil. But evidence is mounting that canola oil actually promotes heart disease and is a hoax on the public rivaling the promotion of margarine. Leading experts on oils and fats see canola oil as a victory for a food processing industry that will not be happy until all traditional, real foods have been replaced by imitation foods.
Canola oil is a product of food technology

Peanut oil comes from peanuts, and soybean oil comes from soybeans, but there is no such thing a canola. Canolais a marketing name derived from Canadian-oil. Canola oil comes from the rapeseed plant (Brassica napus), and belongs to the mustard family whose famous members include turnips and broccoli. As we know it today, canola oil is the result of the hybridization and genetic modification of the rapeseed plant to breed out its undesirable taste and its hazards to health.

Oil from the rapeseed plant as nature created it has been used in China, Japan and India for thousands of years as the poor man’s cooking oil. The oil contained a long-chain fatty acid called erucic acid which was irritating to mucous membranes, and glucosinolates which taste so bitter that animals will not eat feed containing it. Consumption of the original rapeseed oil was associated with high incidence of fibrotic heart lesions, known as Keshan’s disease, as well as disorders of the central nervous system, lung and prostate cancer, anemia, and constipation. These were the characteristics that Canadian geneticists diligently tried to get rid of in their efforts to morph rapeseed oil into canola oil. Some health professionals believe there is still too much erucic acid present in the oil for safe use.

The food technology industry has a long history of manipulating consumers

The food technology business operates on the Hegelian Principle. First a problem is created and blown out of proportion, and then a solution is offered. When food technologists got going right after World War II, one of their first efforts was to turn people against butter so they could be sold a concoction known as margarine. Eventually people woke up to the ill effects of margarine, and the food industry promoted their latest creation, polyunsaturated oils, as the new “healthy” alternative. But it quickly became clear that polyunsaturated oils, especially corn and soybean oils, caused numerous health problems.

Since the food industry had so effectively turned everyone against saturated fats, their only solution was to embrace the use of monounsaturated oils, with olive oil becoming the new darling. It was an easy switch, because the benefits of olive oil were documented in research and were associated with the health and longevity of people who ate the Mediterranean diet. The problem was that olive oil simply pressed from olives required no technological intervention, and olive oil was too expensive to be used in processed foods. The result was the birth of canola oil, newly named for the country where the majority of rapeseed plants are grown.

The name was not the only thing new. Genetic modification has made the already hybridized new rapeseed into a plant tolerant of the herbicide Roundup. This modification reduces the amount of chemical needed for weed control in the fields where the hybridized plants are grown making rapeseed a cheap crop to produce. Because all proteins are removed from oil during processing, canola oil made from genetically modified rapeseed plants is claimed by its promoters to be the same as canola oil produced from conventionally grown rapeseed plants; however, some countries have banned the sale of oil made from genetically modified seeds.

Read the rest of this important article HERE at Natural News.

Comments

  1. It’s good to know that canola oil should be avoided. My mother used to love canola oil until I introduced her the virgin coconut oil and told her about all its benefits. But still many are still using canola oil and really not aware of its bad effects. Your article is very detailed as to why we should avoid canola oil. This would surely help a lot of readers as it helped me become aware. Thanks!

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