THE CASE AGAINST CANOLA OIL
Canola oil is a genetically modified product developed in Canada. Canola oil is backed by Canada’s government, it’s cheap to manufacture, and many packaged or processed foods contain it. Because Canola oil is so cheap nearly every restaurant in the country uses it to cook their foods. Canola oil was first created in the early 1970s as a natural oil, but in 1995, Monsanto created a genetically modified version of canola oil. As of 2005, 87 percent of canola grown in the U.S. was genetically modified, and by 2009, 90 percent of the Canadian crop was genetically engineered.
Big industry knew they’s have a hard time selling this stuff, so even its name is engineered. As mentioned above, canola oil is a product of the rapeseed plant—but producers and PR spinners decidedly to change the oil’s name to something more palatable.
In addition, the name isn’t this plant’s only toxic component. Rapeseed naturally contains erucic acid at levels which are toxic to humans; the plants used to produce canola oil have been genetically engineered to reduce erucic acid to “safe” levels. Why not just start with a non-toxic plant to begin with?
This horror story doesn’t stop there! Like most genetically modified crops, rapeseed is nearly always grown with toxic pesticides, which inevitably leads to residues in the final product. Try doing some research on glyphosate and other pesticides that are known health risks. The industrial process of refining canola oil involves a range of conclusively dangerous chemicals, including solvents and bleach.
RAPESEED OIL (CANOLA) WAS ORIGINALLY USED AS MOTOR LUBRICANT DURING WORLD WAR II.
Fun fact: rapeseed oil (canola) was originally used as a motor lubricant during World War II. When demand fell off, producers began an extensive campaign to make it an edible product—hence the complex process of toxic refinement and bleaching.
This horrendous production process should be enough to keep you away from canola oil—but in case you need more reasons, researchers have now linked canola oil consumption with a wide variety of serious health issues, including obesity, allergies, type 2 diabetes, heart disease, stroke, and cancer. But you won’t read that in the mainstream media because they are owned and operated by huge corporate interests, who in turn have bought and paid for your government.
One research team even found that canola oil decreases the production of a certain protein that protects the brain against amyloid plaque buildup and neuronal damage—so much to say that canola oil consumption may increase your risk of developing Alzheimer’s disease.
All of this should come as no surprise. In addition to the pesticide and toxin residues mentioned above, canola oil is also packed with oxidized omega-6 fatty acids, which lead to systemic inflammation, deplete the body of glutathione and other endogenous antioxidants, trigger weight gain, damage cells, decrease disease resistance, and accelerate aging. We believe this is the principal reason many people who live off restaurant foods often gain weight.
USE THESE OILS INSTEAD (AND ENJOY THE BENEFITS)
Fortunately, today there’s a wealth of available alternatives to canola oil. They may be a bit more expensive, but the benefits are well worth the cost—your body and brain need healthy fats in order to thrive. We know that the brain is composed of 60% fat!
Studies have demonstrated that olive oil can preserve synaptic integrity in the brain and improve markers for the development of Alzheimer’s disease. There are thousands of articles on the web about the incredible benefits of coconut oil—it’s even been shown to improve cognitive function after just a single dose.
Keep in mind that saturated fats are not always suitable for cooking, though anything is better than cooking with canola oil, which almost immediately breaks down and riddles the body with damaging free radicals. Side note: this is another reason to check out “Earthing” in our related health articles. Use grass-fed butter, ghee, macadamia nut oil, avocado oil, or raw virgin coconut oil instead.
Use olive oil only for salad dressings and similar cold dishes, as it will break down almost as easily as canola oil and other polyunsaturated fats, unless it’s “pure” rather than “extra virgin” olive oil.
By removing canola oil completely from your diet, you’ll be taking a huge step toward protecting your brain and overall health.