Mentioned below is a fascinating and eye opening article from a nationally known medical specialist. I have known and worked with Jean over ten years, and I find her presentations not only well researched and fact based, but insightful and helpful to improve health. Take a moment and consider the content herein.
Lyle J. Rapacki, Ph.D.
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Canola oil is the devil of foods, because it’s not food at all!
There IS NO canola plant, folks. It just doesn’t exist. It’s rapeseed oil, renamed, and with less acid-based insecticide. Plus, canola oil congeals and coagulates in your blood, causing immediate weight gain, memory loss, and increased heart work. You’ll find canola in almost all processed foods because it never spoils, so they mix it into salad dressings, cakes, chips, cookies, frozen prepped meals, and the list goes on forever. Check every label and NEVER buy or eat canola oil.
During World War II, the U.S. built a lot of ships, and so needed lots of rapeseed oil, but couldn’t get it from traditional suppliers in Europe and Asia. The Canadian rapeseed industry, which had been relatively small, exploded to fill the gap, and played an important role in the allied naval effort, becoming rich and powerful in the process. But rapeseed oil demand plummeted when the war was over, and so began an intensive program to breed a rapeseed edible to humans. Traditional rapeseed oil contains almost 60 percent monounsaturated fatty acids (compared to about 70 percent in olive oil). Unfortunately, about two-thirds of the monounsaturated fatty acids in rapeseed oil are erucic acid, a 22-carbon monounsaturated fatty acid that had been associated with Keshan’s disease, which causes fibrotic lesions on the heart.
But, in 1978, the word “Canola” was invented to describe a new type of oilseed that was selectively bred from the original rapeseed to have significantly less erucic acid. This new oil was first developed in Canada, and the name Canola actually comes from the term, Canadian oil, low acid.
In nature, there is actually no such thing as a “Canola plant” that produces “Canola oil.” Canola oil is simply a trade name for low-erucic acid rapeseed oil. The more interesting part of the history of Canola oil is how such an industrial oil became the most popular cooking oil used today…
In collusion with the American Heart Association, numerous government agencies and departments of nutrition at major universities, the food oil industry had been promoting polyunsaturated oils as a heart-healthy alternative to “artery-clogging” saturated fats.
Original article at: https://www.
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Jean Rice
Jean Rice, RN, BS/BA
President
Healthcare Consultant, LLC | PO Box 30983 | Phoenix, AZ 85046-0983
(602) 614-6175 | jeanrice3@outlook.com
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