cooking oil called canola. If you are still cooking with canola or eating foods
that contain canola, you will want to read this article.
There is no such thing as a naturally occurring plant named canola, but
rather a plant that results from the super-hybridization (genetic modification)
of the rapeseed plant, which is a member of the mustard family.
The name “Canola Oil,” which stands for “Canadian Oil Low Acid,” was invented
because no one would buy a product called “Rapeseed Oil.”
As we reported earlier, oil from the rapeseed plant was originally used as a
lubricant for steam engines and as a penetrating oil in the light rail industry.
It was not meant for human consumption.
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 percent 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…”
The label warns that if you get the product on your skin, you should rinse
with water for 15 to 20 minutes, remove all contaminated clothing and then call
poison control or a doctor for treatment advice.
There is no such warning, however, on a bottle of canola oil found in the
supermarket. In fact, the label on this product states that it contains 100
percent canola oil. It is interesting that a product that contains 96 percent
canola can be so hazardous while a product that contains 100 percent is not
hazardous at all.
Although canola was not developed using biotechnology, the majority of what
is grown today is from genetically modified seed so that it is able to withstand
herbicides. In fact, canola oil is one of the most chemically altered foods in
the American diet. Almost 90 percent of canola is genetically modified to be
resistant to Roundup.
Because food manufacturers are not required to tell you whether an item
contains genetically modified substances or not, it is wise to assume that if a
food item contains canola oil – it is genetically modified.
Some common foods that contain canola oil are peanut butter, lunch meat,
bread, salad dressing, bread, garlic salts, baked goods, french fries, diet
shakes and bars and cereal.
In addition, the omega-3 in canola oil is easily damaged by heat and will
become rancid and foul-smelling. Manufacturers deodorize the oil with dangerous
chemicals, which changes the omega-3 fat into trans fats.
According to a study that analyzed canola and soybean oils, between .56 and
4.2 percent contain toxic trans fats. Of course, trans fats are insanely harmful
and directly associated with a number of serious diseases, especially heart
disease…. the number one killer in the world.
This highly refined oil is also void of any real nutrient value – it has no
positive nutritional impact on the body. It is also high in oxidized omega-6
fats, and omega-3 fats that we are unable to use. Although omega-6 fatty acids
are essential, Americans consume 11-30 times more omega-6 fatty acids than
omega-3′s – mostly in the form of partially hydrogenated oils.
If we consume high amounts of omega-6′s, it may put the
body at risk for life-threatening conditions such as cancer, hypertension,
diabetes, heart disease, arthritis and a variety of autoimmune disorders.
It is not only heart disease that we should be worried about when using
canola oil. Author John Thomas reported in his book Young Again that rapeseed
(canola oil) fed to cows, pigs and sheep between 1986 and 1991 in parts of
Europe caused the animals to go blind and attack people. When the rapeseed was
removed from the diet the
attacks and blindness stopped. The product was
banned in Europe in 1991.
So… what oil are we to use
Keep in mind the truth that the closer foods are to their natural state the
better they are for us. Any food that has gone through industrial processing has
had its personality changed and is no longer recognizable by the body or of much
use to it.
Substances that are of no use, such as those that have been denatured or
hyper-processed, may also contain dangerous additives or by-products of the
refining process.
However, there is one oil that has been used for thousands of years and, in
its most natural form, is not only delicious but jam packed with nutrients and
therapeutic properties which are garnering the attention of both natural
practitioners and mainline physicians alike.
Coconut oil is like no other oil on this planet. Made by by pressing the raw
meat of the coconut, this oil, although high in saturated fat, is translated
into immediate energy in the body. It is a stable oil that is classified as a
“functional food” – meaning that it provides a vast array of benefits beyond its
nutritional content.
Along with this energy comes a host of other valuable properties including antimicrobial, antiviral, anti-inflammatory, anticarcinogenic, anti-protozoa and antioxidant capabilities. Coconut oil has been proven to go head to head with the bacteria that cause ulcers, urinary tract infections,
throat infections, pneumonia and gonorrhea.
Coconut oil also kills fungus and yeasts that can cause such things as
candidiasis, ringworm, athlete’s foot, thrush, diaper rash and other infections.
In addition, coconut oil has been used as an effective remedy against tapeworms,
lice, giardia and other parasites.
Known quite simply as “the healthiest oil on this planet,” coconut oil is
different in composition from other oils – this unique composition is what makes
it so effective and healthy.
All fats and oils are comprised of molecules known as fatty acids. Fatty
acids can be classified one of two ways. The first way is by their saturation –
there are saturated fats, monounsaturated fats and polyunsaturated fats.
You can also classify fatty acids by the length of the carbon chain within
each fatty acid – short chain, medium chain and long chain. Coconut oil is
mostly medium-chain fatty acids (MCFAs), also called medium-chain triglycerides
(MCTs).
Most other fats or oils in our diets from both plant and animal sources are
long-chain fatty acids (LCFAs). In fact, almost 98 – 100 percent of all fatty
acids we consume are LCFAs.
So, you might ask, what is wrong with a LCFA? The issue comes in when we look
at how the body responds to the size of the chain. LCFAs are received
differently in the body than MCFAs, which are absorbed quickly, transported in
the portal blood directly to the liver, and able to be used for energy. In
contrast, the longer chain fatty acids are carried through the lymph and are not
readily available for energy, but rather stored as fat.
But… coconut oil contains saturated fat, doesn’t it?
Yes, it does. However, it is healthy saturated fat, and besides, it is
actually a myth, all in the name of corporate profits, that saturated fat causes
heart disease. The naturally occurring saturated fat that is in coconut oil
actually promotes heart health, encourages weight loss, regulates blood sugar
and supports thyroid function.
Using coconut oil is as easy as substituting it for your old oil. The rich
tropical taste is an added bonus – just be sure you purchase organic virgin
coconut oil from a reputable dealer.
Learn 9 more reasons to use Coconut Oil every day (3 of
them are shocking).
-The Alternative Daily
Sources:
Dr. Mary G. Enig, Ph.D., F.A.C.N.
Source: Coconut: In Support of Good Health in the 21st Century, part
2.
Effects of dietary coconut oil on the biochemical and anthropometric
profiles of women presenting abdominal obesity, Lipids, 2009
Jul;44(7):593-601.
Raymond Peat Newsletter, Coconut Oil, reprinted at
www.heall.com.
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