Canola Oil Is Destroying Your Heart (Even If It’s Organic) – Here’s What to Use Instead –

Canola oil is a popular food ingredient used mostly for frying and

baking that doesn’t belong on anyone’s plate or in any snack bags. It’s

an ingredient not meant for human consumption and shouldn’t be in any

preppers’ pantries! Yet, this cooking oil is touted as a healthy

alternative to saturated fats. Sadly, most health food stores are soaked

in this oil.

Nope, it’s not the new enemy of mainstream, coconut oil!


We’re talking about…

Canola oil is the darling of the medical community, fast food industry, Big Food and sadly, even health advocates.

Not only is Canola a genetically engineered crop, but it is known to

be sprayed with glyphosate – the active ingredient in Monsanto’s toxic

weedkiller – as a pre-harvest desiccant. That is, a glyphosate formula

to dry crops faster for harvest.

But even if the Canola crops weren’t sprayed with glyphosate, it

would still be far too toxic to eat. Even if it weren’t a GE food, you’d

want it banished from your diet forever.

Canola oil is like battery acid to your heart.

There is no such thing as a “Canola” plant or seed, per se. It’s actually a variety of rapeseed that was manmade. The name is actually this acronym: Can-O-LA.

It stands for Canada Oil Low (erucic) Acid. Another source says the “ola” part of the name was based on similar oils like Mazola brand (“maize oil”).

Chances are, people are more likely to trust something called Canola versus its actual name – rapeseed. Like other “vegetable oils,” it’s not really based from a vegetable because it comes from a plant seed.

According to the , “Canola is the world’s only ‘Made in Canada’ crop. It was

by researchers from Agriculture and Agri-Food Canada and the University of Manitoba in the 1970s, using traditional plant breeding techniques.” In the mid-1990s the plant was genetically engineered to withstand glyphosate herbicide.

When you look on an ingredient list and see “organic Canola oil” that

means the oil was derived from the specially bred rapeseed but not the

newer, GMO variety.

Although modern rapeseed (the Canola breed) was specifically bred to be lower in erucic acid (2%), you should know that erucic oil was found to create

in animal studies.

Yet, this oil is constantly touted as “heart healthy.” The industry

says that this lower erucic acid profile is safe, but do you believe

them? Consider this: now that the oil is one of the most popular oils to

use in most packaged goods, fast food and restaurants – people are now

subject to more erucic acid than ever due to cumulative food choices.

The oil is promoted as a healthy alternative to other oils and animal

fats because it has omega-3 fatty acids and a small study claimed that

it ,

the “bad” kind of cholesterol. But this doesn’t mean it is a healthy

product. Another health claim is that it is not a hydrogenated oil. But

as you will see, the oil is subjected to lots of processing and multiple

chemical baths, and the oil itself is considered a dietary driver of


who believes Canola oil is safe notes that the benefits of the oil are

gone during the heat processing and constant frying. The trans fat

content is increased through frying.

Not just in the world, but in the developed world, and in the United States, too. The number one premature cause of death.

I’m not going to say that vegetable oils correlate with more heart

disease. But it is safe to say that government health campaigns that

pushed vegetable oils over animal fats, palm oil, and coconut oil .

Look around. They aren’t shutting down cardiovascular units – they’re building more!

So we should pay attention to research that says this ingredient makes cardiovascular problems worse.

Consider this

mentioned above:

Fully refined rapeseed oils containing different amounts

of erucic acid (1.6%, 4.3% and 22.3%) were fed, at 20% by weight of

diet, to weanling male and female Sprague-Dawley rats for periods up to

112 days. Transient myocardial lipidosis characterized by accumulation

of fat droplets in myocardial fibers was marked in male and female rats

fed oxidized and unoxidized rapeseed oil containing 22.3% erucic acid,

moderate with rapeseed oil containing 4.3% erucic acid and very slight

in rats fed rapeseed oil containing 1.6% erucic acid.

The amount of erucic acid in modern Canola oil by weight is 2% so

that’s just above the least amount of erucic acid that the researchers

used on rats for 112 days. Yes, the rats were presumably overfed on this

stuff but…

Notice their comment: “very slight [accumulation of fat droplets in myocardial fibers] in rats fed rapeseed oil containing 1.6% erucic acid.”

Is that supposed to be reassuring?? It only took a few months for

them to develop heart lesions on the same amount of erucic acid that is

in the oil most Americans are consuming now. And this oil is now in most

food products.

That means if I eat the bevy of foods containing modern Canola oil over a lifetime, why wouldn’t Iat least develop

“very slight” heart abnormalities? See how the media presentation is

manipulated? They take the above information to mean SAFE. But rational

people can clearly see that the study has proved a danger. See how Snopes can get away with saying Canola isn’t harmful if consumed the regular way.

Less does not equal better. Less erucic acid does not equal heart healthy!

Repeat after me: Their idea of safe is FALSE.  Shame on the


for their endorsement of Canola!

According to

“…On withdrawing the canola oil from their diets, the deposits dissolved but scar tissue remained on all vital organs.”

To get an idea of other ways in which Canola is inflammatory, it’s

best to go to the source of how it is processed by watching the show How It’s Made.

In this segment on

you can see that Canola oil is wrought through the following steps:

Seeds are harvested from pods after the flowers die offChaff and other plant material is separated from the seeds – plant material is used for animal feedSeeds enter a roller mill that crushes them into thin flakesFlakes are squeezed through a screw press which releases a lot of the oil through high pressureThe “Canola cakes” that remain get bathed in a 70-minute solvent wash in n-hexane (a ) to release more oil – the leftover “cakes” get ground into meal sold as animal feedCrude Canola oil is stored in massive tanksOil is washed for 20 minutes in sodium hydroxide (LYE) – impurity sludge is separated and sold to soap manufacturersOil is chilled so waxes are removed and sold as shorteningOil is filtered or degummed until satisfactory, then bleached and injected with steam/heating process to remove the odor

Read the lengthy version of this thorough processing

That is quite a process and obviously not something that would happen

naturally or with an ancient oil press. (I’m guessing the wax sludge is

also bleached since it looks like it came from a trench if you get my


Unfortunately, a lot of our olive oil is fake because it may be cut

with Canola oil. That means the extra-virgin olive oil that you think is

heart-healthy may actually be a rancid, cardiovascular nightmare.

Canola oil has a shelf-life of one year. Have you ever smelled olive

oil after it’s been in the shelf for awhile and got kicked in the face

with something that smelled like wood varnish? I suspect that odor could

be rancid Canola oil hiding in olive oil.

It depends for what purpose you’re using it.

For heating, sauteing, frying, baking:

For salads, dressings, and marinades:

You might also consider air-frying, broth-sauteing, and using avocado

smash or nut butters instead of commercial oils. Since most oils are

processed and refined, we can’t always be sure of what we are getting. A

perfect example is how !


If you are eating a baked or fried snack, try to get ones that use coconut oil, avocado oil or lard. Sunflower oil is not a good oil for snack foods since high heat is used.

I cannot stress this enough. The independent research is catching up

on the detrimental health effects of so-called “vegetable” oils, but

chances are, your doctor hasn’t. It takes a long time for this

information to reach critical mass.

Every time you say NO to a french fry you are saying yes to something

good in your life that you care about and want to be around long enough

to enjoy. I’m giving the finger to establishment food, how about you?

Please take a second to inform a friend by sharing this article!


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