Be Careful of Canola

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Be Careful of Canola

JoAnn Guest

Sep 03, 2005 11:04 PDT

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Relatively unknown just a decade ago, canola oil is now found in many

foods, especially health foods, and it is considered by many

nutritionists as one of the healthiest cooking oils. Canola oil is

thought to be the second highest vegetable source of the beneficial

omega-3 fatty acids—nutrients reputed to boost heart health by

effectively lower serum triglyceride levels and reducing platelet

aggregation. In addition, canola oil is high in monounsaturated oleic

acid, a cholesterol-reducing substance.

 

Despite canola oil’s healthy reputation, popular acceptance, and

excellent nutritional composition, it may be toxic when used in cooking.

This is because omega-3s, one of canola's nutritional strengths, become

damaged if the oil is heated.

 

Whether through cooking or processing, heating distorts the omega-3

molecules, converting them into the trans form that can elevate total

cholesterol, and lower the good HDL cholesterol.

 

Refined canola oil, typically found in conventional food stores, is

usually exposed to high temperatures, deodorizing and bleaching.

 

Its health-giving constituents are processed away, and its omega-3s

converted into the undesirable trans form.

 

Even " lightly refined " and " expeller pressed oils can be exposed to

deodorizing, which may raise the oil temperature to a sizzling 450°–470°

F.

 

The best way to enjoy the health benefits of canola oil is to buy the

unrefined variety, and use it exclusively in cold preparations, such as

salad dressings.

 

Other, more heat-resistant oils, such as extra Virgin olive oil,

unrefined sesame oil or high-oleic sunflower oil are better for cooking.

 

 

[Editor: Canola oil is made from a strain of rapeseed—a naturally toxic

plant—that has been bred to be nontoxic. Some people do not trust that

all the toxins are removed, and, therefore, do not use canola oil in any

form.]

 

Based on information in: Townsend Letter for Doctors & Patients, June

1998

 

 

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by Don Harkins for the SPOTLIGHT

 

The cheapest cooking oil on the market today is called canola. It is

used to fry potatoes in fast food restaurants and is found on the list

of ingredients for mayonnaise sold in health food stores. Canola is

taking the place of peanut oil in peanut butter and is being blended

with olive oil for domestic kitchen use.

 

Canola is a name that recently appeared in the marketplace and is

apparently derived from Canadian-oil. Canola oil is actually produced

from the rape seed plant. Rape (Brassica napus), a member of the mustard

family, is listed in the Encyclopedia Britannica as a poisonous plant

with toxic effects which include ìpulmonary emphysema, respiratory

distress, anemia, constipation, irritability and blindness in cattle.

 

According to John Thomas, author of Young Again: How to Reverse the

Aging Process, ìThe name canola disguised the introduction of rape oil

to America.

 

Rape oil was widely used in animal feeds in Great Britain between 1986

and 1991 at which time its use was discontinued, Thomas wrote.

 

Most people remember the mad cow disease epidemic and that cows, pigs

and sheep went blind, behaved insanely, attacked other animals and

people and had to be destroyed.

 

Reports at the time blamed the erratic behavior of livestock on a viral

disease called scrapie (in sheep and pigs) and mad cow disease in

cattle. However, when rape oil was removed from animal feed, 'scrapie'

disappeared, Thomas explained.

 

According to Dr. Len Horowitz, author of Emerging Viruses, AIDS and

Ebola: Nature, Accident or Intentional, What is scrapie in sheep, mad

cow disease in cattle, wasting disease in wild game animals, whirling

disease in fish is Creutzfeldt-Jacob disease in people.

 

English experts told people not to panic if they had been cooking with

rape oil when mad cow disease was at its peak in Great Britain, said

Thomas. The 'experts' added that the effects of rape oil ingestion takes

at least 10 years to manifest.

 

With grain prices down and grass seed growers faced with increasing

opposition to their seasonal field burning, beautiful yellow rape fields

are contrasting deep green panoramas of what has traditionally been

field after field of grasses and grains in the northwest United States.

 

Rape, the most toxic of all food-oil plants that has no natural

insectoid predators, is a weed that can grow vigorously in most climates

and terrains throughout North America.

 

Rape toxicity

 

The toxic properties of the rape plant are cyanide-containing compounds

called ìisothiocyanates. Thomas explains that cyanide inhibits the

production of ATP in our bodies. ATP is the energy molecule that powers

the body and keeps us healthy and young.

 

According to Thomas, ...glaucoma is the result of insufficient blood

flow due to agglutination (clumping together) of the red blood cells and

waste buildup on the cells and intercellular fluids. Thomas believes

that ingestion of rape over time may cause glaucoma.

 

Thomas also believes that ingestion of rape over several years causes

other vision irregularities such as retinitis.

 

Thomas explains how the clumped red blood cells cannot squeeze throughî

the tiny capillaries in the posterior of the eye and, therefore, cannot

deliver oxygen to the mitochondria (the rod-shaped bodies in a cell that

facilitate the metabolism of fats, sugars and proteins).

 

Rape oil, as metabolized in the body, produces the latex-like substance

that causes the agglutination of red blood cells, explained Thomas.

 

In this respect, glaucoma has much in common with hair loss, Alzheimer's

disease, multiple sclerosis, cerebral palsy and hearing problems.

 

Rape and the central nervous system

 

Rape is an acetlycholinesterase inhibitor. Acetylcholine is critical to

the transmission of signals from nerves to muscles. When the normal

function of aceytlcholinesterase is compromised, nerve fibers are not

able to send the signals properly and muscles will not respond as

expected.

 

In the last 20 years we have seen a dramatic increase in muscular

disorders such as multiple sclerosis and cerebral palsy. Soy and (rape)

oils are players in the outbreak of these disease conditions. So are the

organophosphates--insecticides such as malthion-- used in food

production in the name of efficiency, commented Thomas.

 

There are many people throughout the country who are convinced that rape

oil is poisonous to the human body and that the body digests rape in

such a fashion that congests the blood and restricts the flow of lymph

fluid which can cause a myriad of physical and psychological disorders.

 

Moreover, using processed foods containing canola oil, soy oil and

chemical additives confuses the body and weakens the immune system,

continued Thomas.

 

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JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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