The Toxic Effects of Canola Oil

[Guest guest]

The Toxic Effects of Canola Oil (continued)

by HEALTHLIESEXPOSED.COM

 

 

http://www.conspiracyplanet.com/channel.cfm?channelid=92 & contentid=3245 & page=2

 

 

She relates that one study indicated that "heart healthy" canola oil

actually created a deficiency of vitamin E, which, as many of us know,

is essential to our cardiovascular health. And on the practical side of

things, canola isn't that good either. Because of its high sulphur

content, it goes rancid easily, and baked goods used with the oil

develop molds rather quickly.

 

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It has been very much in vogue in healthfood circles to praise canola

oil as very healthy oil — high in polyunsaturates, while condemning

tropical oils such as coconut or palm oil as being saturated and

unhealthy.

 

The high praise for canola is propaganda put forth by the Canadian

government because "canola," a hybridized rape plant, is one of that

nation's chief export products. Rapeseed oil contains toxic erucic

acid. Canola has much less erucic acid in it.

 

Healthfood store operators parrot the hype without checking any facts.

Consumers search out various products with canola oil in them because

they believe this is somehow much healthier than other oils. All

foodgrade canola, including the varieties sold in healthfood stores,

are deodorized from its natural terrible stink with 300 degree F.

high–temperature refining. You cannot cook a vegetable oil at that

temperature and leave behind anything much edible.

 

Research at the University of Florida– Gainsesville, determined that as

much as 4.6% of all the fatty acids in canola are "trans" isomers

(plastic) due to the refining process. Contrary to popular opinion,

saturated fats, especially those found in coconut oil are not harmful

to health, but are important nutrition. There are no trans isomers in

unrefined coconut butter, for example. This refers to many published

research papers by Mary Enig, Ph.D. that refutes all the establishment

propaganda condemning saturated fats.

 

In 1996, the Japanese announced a study wherein a special canola oil

diet had actually killed laboratory animals. Reacting to this

unpublished, but verified and startling information, a duplicate study

was conducted by Canadian scientists using piglets and a canola oil

based milk replacer diet.

 

In this second study published in Nutrition Research, 1997, v17, the

researchers verified that canola oil somehow depleted the piglets of

vitamin E to a dangerously low level.

 

In the abstract of the study, the Canadian researchers made the

following remarkable statement: It is known that ingestion of oils

containing polyunsaturated fatty acids (PUFA) of the n–3 and n–6 series

results in a high degree of unsaturation in membrane phospholipids,

which in turn may increase lipid peroxidation, cholesterol oxidation,

free radical accumulation and membrane damage. All very bad attributes.

 

That statement is remarkable because PUFA is considered essential to a

healthy diet. Yet none of the above listed results of eating it may be

considered healthy. So now we have something seemingly brand new to the

dietary health arena.

 

Here the Canadians are condemning any oil that contains essential fatty

acids. EFAs cannot stand heat. They turn rancid quickly. Proper

processing, i.e., cold pressing, and protection from oxygen for storage

is paramount with EFAs. Mainstream toxic commercial food making

requires complete removal of EFAs lest shelf life disappear in smelly

rancidity.

 

Absent the removal of EFAs, few manufactured toxic chemical foods would

make it out of the warehouse. So, here we have Canadians telling us

that their country's main oil export kills little animals. They suggest

that perhaps it was the health giving EFAs left in the canola oil after

it had been scorched at temperatures above 300 degrees farenheit to get

rid of the EFAS. They don't tell you that whatever EFAs are left in the

oil, are now poisonous rancid fats. It may be that the now toxic

remnants are what's killing the vitamin E, and killing the little

piggies. I think the Canadians produced that deceptive half truth to

protect their careers from grant drought.

 

Firstly, the idea of something depleting vitamin E rapidly is an

alarming development. Vitamin E is absolutely essential to human

health, and when so much PUFA is available to diet as it is today, the

demand evidently becomes even more imperative because tocopherols

control the lipid peroxidation that results in dangerous free radical

activity, which causes lesions in arteries and other problems.

 

Canola oil now has been shown to be a very heavy abuser of tocopherols

or vitamin E, with the potential for rapidly depleting a body of the

important vitamin. The researchers did not know what factors in the

canola oil were responsible. They reported that other vegetable seed

oils did not appear to cause the same problem in piglets.

 

Genetically Manipulated Canola Seed Gets Loose In The Fields

 

Monsanto announced in April 1997, that it was recalling genetically

engineered canola seed because an unapproved gene slipped into the

batch by mistake. The canola seed had been genetically manipulated to

resist the herbicide toxicity of Roundup, which is Monsanto's top money

making product. The recall involved 60,000 bags containing two types of

canola seed, which is enough to plant more than 700,000 acres. Both

types of seed have the wrong gene in them. The genes in the recalled

seed have not been approved for human consumption.

 

A spokesman for Limagrain Canada Seeds, which was selling the seeds

under a Monsanto license, said that experts are trying to determine how

the mistake occurred. "We may never know how this happened", he

lamented.

 

The implications of this error are serious. No one in his right mind is

unconcerned about genetic manipulations getting lost.

 

On January 26, 1998 Omega Nutrition, one of the major producers of

organic, cold pressed oils for the health food store market published a

press release. The release states that if you are cooking with canola

oil of any quality, you might as well be using margarine. In the case

of refined canola oil, the important health benefits have been

processed away — leaving the consumer with the nutrition of say, white

flour — and, dangerous trans–fatty acids have replaced a lot of the

beneficial omega 3 essential fatty acids.

 

Oils high in omega 3 are not capable of taking high temperatures.

Heating canola distorts the fatty acid turning it into an unnatural

form of trans fatty acid that has been shown to be harmful to health.

 

SUMMARY

According to Mary Enig, PhD., unrefined coconut oil is safe to use in

cooking. Finding it is not so easy as a result of the American

establishment's highly successful attack on all imported palm and

coconut oils. Udo Erasmus, Ph.D., another highly regarded international

expert on fats and oils, says both are the same. They are named for

their physical state at room temperature. Udo says the only safe oil to

use to fry or bake with, is water.

He says no fat can stand the temperatures used in food processing

without being adversely affected.

 

MARGARINE isn't raised as an issue on those pages. So I will say a few

words about it. (Oleo) Margarine isn't food. It is a manufactured

grease concocted in a machine from various oils and chemicals. Then it

is colored and molded to pose as butter. Its stiffness comes from being

loaded with trans–fatty acids. One concoction has it combined with corn

oil. "I can't believe it isn't butter !!"

 

Canola and soy fats (oils) are in nearly all margarines. This butter

substitute does not exist in nature. It cannot be grown or converted

from a natural food as butter and cheese is.

 

Margarine was invented to win a prize when Napolean III was surrounded

and ran a contest for a palatable grease for his otherwise dry bread.

Research the word in www.brittanica.com. Most restaurants substitute it

for butter without notice to you. Commercially manufactured ingestibles

use margarine wherever butter would be used in their recipe. There are

licensed dieticians and physicians who, in total ignorance, will

sincerely urge you to eat this poison in pursuit of better health. The

usual canard is, "It will reduce your cholesterol levels," a

non–sequiter which is yet another awesome fraud. Your brain is mostly

cholesterol. And "higher" than average levels are the result of, not

the cause of underlying problems.

 

Partially hydrogenated oils — trans–fatty acids, are always poisonous.

Mary Enig's original laboratory research is currently the world's

standard for understanding the basis for the foregoing statement. Cooks

and chefs working recipes that call for shortening or fats input will

have to find coconut oil or use saturated animal fat, or olive oil if

they are interested in producing something other than poison. I don't

eat restaurant food, nor any manufactured edible. Well, maybe one

cookie once in awhile.

 

5 March 2OOl — info — www.all-organic-food.com

 

 

 

2/18/06 Source: All-Organic-Food.com Canola Oil

 

All-Organic-Food.com Canola Oil

 

Canola Oil Report

 

The following is adapted from reportage beginning in 1996 by Tom

Valentine under the trade names of Carotec, Search for Health, and True

Health based in Naples, Florida, and Mary Enig, Ph.D., who is the

current world authority on trans–fatty acids. www.enig.com A short

piece from Acres USA, March 2001 acts as an introduction to the report.

 

ORIGINALLY PUBLISHED

http://www.healthliesexposed.com/articles/article_2006_02_18_2025.shtml