The Great Con-ola ($50 MILLION)

[Guest guest]

1

Sat, 27 Aug 2005 16:35:22 -0700

The Great Con-ola ($50 MILLION)

 

 

 

 

http://www.mercola.com/2002/aug/14/con_ola1.htm

The Great Con-ola

 

 

By Sally Fallon and Mary G. Enig, PhD

 

Canola oil is " widely recognized as the healthiest salad and cooking

oil available to consumers. " It was developed through hybridization of

rape seed.

 

Rape seed oil is toxic because it contains significant amounts of a

poisonous substance called erucic acid.

 

Canola oil contains only trace amounts of erucic acid and its unique

fatty acid profile, rich in oleic acid and low in saturated fats,

makes it particularly beneficial for the prevention of heart disease.

It also contains significant amounts of omega-3 fatty acids, also

shown to have health benefits. This is what the food industry says

about canola oil.

 

Canola oil is a poisonous substance, an industrial oil that does not

belong in the body. It contains " the infamous chemical warfare agent

mustard gas, " hemagglutinins and toxic cyanide-containing glycocides;

it causes mad cow disease, blindness, nervous disorders, clumping of

blood cells and depression of the immune system. This is what

detractors say about canola oil.

 

How is the consumer to sort out the conflicting claims about canola

oil? Is canola oil a dream come true or a deadly poison? And why has

canola captured so large a share of the oils used in processed foods?

 

Hidden History

 

Let's start with some history. The time period is the mid-1980s and

the food industry has a problem. In collusion with the American Heart

Association, numerous government agencies and departments of nutrition

at major universities, the industry had been promoting polyunsaturated

oils as a heart-healthy alternative to " artery-clogging " saturated fats.

 

Unfortunately, it had become increasingly clear that polyunsaturated

oils, particularly corn oil and soybean oil, cause numerous health

problems, including and especially cancer.1

 

The industry was in a bind. It could not continue using large amounts

of liquid polyunsaturated oils and make health claims about them in

the face of mounting evidence of their dangers. Nor could

manufacturers return to using traditional healthy saturates -- butter,

lard, tallow, palm oil and coconut oil -- without causing an uproar.

Besides, these fats cost too much for the cut-throat profit margins in

the industry.

 

The solution was to embrace the use of monounsaturated oils, such as

olive oil. Studies had shown that olive oil has a " better " effect than

polyunsaturated oils on cholesterol levels and other blood parameters.

Besides, Ancel Keys and other promoters of the diet-heart idea had

popularized the notion that the Mediterranean diet -- rich in olive

oil and conjuring up images of a carefree existence on sun-drenched

islands -- protected against heart disease and ensured a long and

healthy life.

 

The National Heart, Lung and Blood Institute (NHLBI) sponsored the

First Colloquium on Monounsaturates in Philadelphia. The meeting was

chaired by Scott Grundy, a prolific writer and apologist for the

notion that cholesterol and animal fats cause heart disease.

Representatives from the edible oil industry, including Unilever, were

in attendance.

 

The Second Colloquium on Monounsaturates took place in Bethesda,

Maryland, early in 1987. Dr. Grundy was joined by Claude Lenfant, head

of the NHLBI, and speakers included Fred Mattson, who had spent many

years at Proctor and Gamble, and the Dutch scientist Martign Katan,

who would later publish research on the problems with trans fatty

acids. It was at this time that articles extolling the virtues of

olive oil began to appear in the popular press.

 

Promotion of olive oil, which had a long history of use, seemed more

scientifically sound to the health-conscious consumer than the

promotion of corn and soy oil, which could only be extracted with

modern stainless steel presses. The problem for the industry was that

there was not enough olive oil in the world to meet its needs. And,

like butter and other traditional fats, olive oil was too expensive to

use in most processed foods. The industry needed a less expensive

monounsaturated oil.

 

Rapeseed oil was a monounsaturated oil that had been used extensively

in many parts of the world, notably in China, Japan and India. It

contains almost 60 percent monounsaturated fatty acids (compared to

about 70 percent in olive oil). Unfortunately, about two-thirds of the

mono-unsaturated fatty acids in rapeseed oil are erucic acid, a

22-carbon monounsaturated fatty acid that had been associated with

Keshan's disease, characterized by fibrotic lesions of the heart.

 

In the late 1970s, using a technique of genetic manipulation involving

seed splitting,2 Canadian plant breeders came up with a variety of

rapeseed that produced a monounsaturated oil low in 22-carbon erucic

acid and high in 18-carbon oleic acid.

 

The new oil referred to as LEAR oil, for Low Erucic Acid Rapeseed, was

slow to catch on in the US. In 1986, Cargill announced the sale of

LEAR oil seed to US farmers and provided LEAR oil processing at its

Riverside, North Dakota plant but prices dropped and farmers took a hit.3

 

Marketing LEAR

 

Before LEAR oil could be promoted as a healthy alternative to

polyunsaturated oils, it needed a new name. Neither " rape " nor " lear "

could be expected to invoke a healthy image for the new " Cinderella "

crop. In 1978, the industry settled on " canola, " for " Canadian oil, "

since most of the new rapeseed at that time was grown in Canada.

 

" Canola " also sounded like " can do " and " payola, " both positive

phrases in marketing lingo. However, the new name did not come into

widespread use until the early 1990s.

 

An initial challenge for the Canola Council of Canada was the fact

that rapeseed was never given GRAS (Generally Recognized as Safe)

status by the US Food and Drug Administration. A change in regulation

would be necessary before canola could be marketed in the US.4 Just

how this was done has not been revealed, but GRAS status was granted

in 1985, for which, it is rumored; the Canadian government spent $50

million to obtain.

 

Since canola was aimed at the growing numbers of health-conscious

consumers, rather than the junk food market, it required more subtle

marketing techniques than television advertising. The industry had

managed to manipulate the science to make a perfect match with canola

oil -- very low in saturated fat and rich in monounsaturates.

 

In addition, canola oil contains about 10 percent omega-3 fatty acids,

the most recent discovery of establishment nutritionists. Most

Americans are deficient in omega-3 fatty acids, which had been shown

to be beneficial to the heart and immune system. The challenge was to

market this dream-come-true fatty acid profile in a way that would

appeal to educated consumers.

 

Canola oil began to appear in the recipes of cutting edge health

books, such as those by Andrew Weil and Barry Sears. The technique was

to extol the virtues of the Mediterranean diet and olive oil in the

text, and then call for " olive oil or canola oil " in the recipes. One

informant in the publishing industry told us that since the mid 1990s,

major publishers would not accept cookbooks unless they included

canola in the recipes.

 

In 1997, Harper Collins engaged Dr. Artemis Simopoulos to write a

cookbook featuring the health benefits of omega-3 fatty acids.5 Dr.

Simopoulos was a pediatrician who had served for nine years as chair

of the Nutritional Coordinating Committee of the National Institutes

of Health before becoming president of the Center for Genetics,

Nutrition and Health.

 

She had published several papers on omega-3 fatty acids, calling

attention to their disappearance from the food supply due to the

industrialization of agriculture. Her most famous paper, published in

1992 in the American Journal of Clinical Nutrition, compared omega-3

levels in supermarket eggs from hens raised on corn with eggs from

hens allowed to roam and eat a more varied diet.6 The more natural

eggs contained twenty times more omega-3 than supermarket eggs.

 

Simopoulos's The Omega Plan came out in 1998 and was reissued as The

Omega Diet in 1999. The book discusses the virtues of monounsaturated

and omega-3 fatty acids in the Mediterranean diet.7 Since unprocessed

canola oil contains not only lots of monoun-

 

saturated fatty acids, but also a significant amount of omega-3, it

shows up in most of the book's recipes. Simopoulos claims that the

Mediterranean diet is low in saturated fat and recommends lean meat

and lowfat yogurt and milk as part of her regime.

 

The canola industry's approach -- scientific conferences, promotion to

upscale consumers through books like The Omega Dietand articles in the

health section of newspapers and magazines -- was successful. By the

late 1990s, canola use had soared, and not just in the US.

 

Today China, Japan, Europe, Mexico, Bangladesh and Pakistan all buy

significant amounts. Canola does well in arid environments such as

Australia and the Canadian plains, where it has become a major cash

crop. It is the oil of choice in gourmet and health food markets like

Fresh Fields (Whole Foods) markets, and shows up in many supermarket

items as well.

 

It is a commonly used oil in sterol-containing margarines and spreads

recommended for cholesterol lowering. Use of hydrogenated canola oil

for frying is increasing, especially in restaurants.

 

Dangers Overstated

 

Reports on the dangers of rapeseed oil are rampant on the internet,

mostly stemming from an article, " Blindness, Mad Cow Disease and

Canola Oil, " by John Thomas, which appeared in Perceptions magazine,

March/April 1996. Some of the claims are ludicrous. Although rape is a

member of the brassica or mustard family, it is not the source of

mustard gas used in chemical warfare.

 

Glycosides or glycosinolates (compounds that produce sugars on

hydrolysis) are found in most members of the brassica family,

including broccoli, kale, cabbage and mustard greens. They contain

sulfur (not arsenic), which is what gives mustard and cruciferous

vegetables their pungent flavor.

 

These compounds are goitrogenic and must be neutralized by cooking or

fermentation. As rapeseed meal was high in glycosides, it could not be

used in large amounts for animal feeding. However, plant breeders have

been able to breed out the glycosides as well as the erucic acid from

canola oil.8 The result is a low-glycoside meal that can be used as an

animal feed. In fact, canola meal for animal feed is an important

Canadian export.

 

Hemagglutinins, substances that promote blood clotting and depress

growth, are found in the protein portion of the seed, although traces

may show up in the oil. And canola oil was not the cause of the mad

cow epidemic in Britain9, although feeding of canola oil may make

cattle more susceptible to certain diseases.

 

Like all fats and oils, rapeseed oil has industrial uses. It can be

used as an insecticide, a lubricant, a fuel and in soap, synthetic

rubber and ink. Like flax oil and walnut oil, it can be used to make

varnish. Traditional fats like coconut oil, olive oil and tallow also

have industrial uses, but that does not make them dangerous for human

consumption.

 

We have had reports of allergies to canola, and internet articles

describe a variety of symptoms -- tremors, shaking, palsy, lack of

coordination, slurred speech, memory problems, blurred vision,

problems with urination, numbness and tingling in the extremities, and

heart arrhythmias -- that cleared up on discontinuance of canola. None

of this has been reported in the medical journals, however.

 

Writing for the Washington Post, Professor Robert L Wolke

(www.professorscience.com) chastises the publishers of these reports

as spreading " hysterical urban legends about bizarre diseases. " 10 The

industry actually profits from such wild claims, because they are

wrong and easily dismissed.

 

Nevertheless, consumers do have reason to be cautious about the

establishment's favorite oil, now showing up in an increasing number

of products.

 

Continued Next Issue

 

The Great Con-ola was published in Nexus Magazine, Aug/September

2002 as well as in Wise Traditions, the quarterly publication for the

Weston A. Price Foundation. To receive a free 12-page brochure

containing Myths and Truths about Nutrition and concise Dietary

Guidelines, contact the Foundation at (202) 333-HEAL or

westonaprice.

 

Sally Fallon is President of the Weston A. Price Foundation and

author of Nourishing Traditions: The Cookbook that Challenges

Politically Correct Nutrition and the Diet Dictocrats, NewTrends

Publishing, 2000 (877-707-1776, newtrendspublishing.com)

 

Mary G. Enig, PhD, FACN, is Vice President of the Weston A. Price

Foundation, President of the Maryland Nutritionists Association and

author of Know Your Fats: The Complete Primer for Understanding the

Nutrition of Fats, Oils and Cholesterol, Bethesda Press, 2000

(301-680-8600, bethesdapress.com)

 

References:

 

1. MG Enig and SW Fallon. The Oiling of America.

www.westonaprice.org/oiling.htm

 

2. RK Downey. Genetic Control of Fatty Acid Biosnythesis in

Rapeseed. Journal of the American Oil Chemists Society, 1964;41:475-478.

 

3. Journal of the American Oil Chemists' Society, December

1986;63(12):1510.

 

4. Canola - a new oilseed from Canada. Journal of the American Oil

Chemists'Society, September 1981:723A-9A.

 

5. The amount of the advance was $350,000. Personal email

communication, Jo Robinson, co-author of The Omega Diet.

 

6. AP Simopoulos and N Salem, Jr. Egg yolk as a source of

long-chain polyunsaturated fatty acids in infant feeding. American

Journal of Clinical Nutrition, 1992;55

 

7. AP Simopoulos and J Robinson. The Omega Plan. Harper Collins

Publishers, New York, NY, 1998.

 

8. Canola - a new oilseed fromCanada. Journal of the American Oil

Chemists'Society, September 1981:723A-9A.

 

9. M Purdey. Educating Rita. Wise Traditions, Spring 2002;3(1):11-18.

 

10. When we contacted Dr. Wolke to provide him with evidence of

canola dangers, he was dismissive.