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
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.
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
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
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!
“…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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