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Canola Oil: The Real Truth and Myths Debunked 11-17-08
By Dr. Beth Dupree MD, DVMn
When I decided to explain once and for all the problems with consuming canola oil I came across alot of fear passed as information. I like to stick to facts. Right off, I will tell you Canola oil is not fit for human or animal consumption just like soy; but you need to know the reasons why.
Canola Oil is Rapeseed Oil
Canola Oil Is a very unhealthy omega 9-6-3, in that order. Even though it is touted as an omega 3.
Canola oil due to it's Genetic Modification is killing other plants in farms near its production.
Canola Oil is Hexane Extracted or Petroleum extracted.
Canola Oil is made with dangerous high temperature refining which chemically alters is bonds.
Canola Oil contains Trans-Isomers which is plastic or a plasticizer.
Canola Oil competes with and depletes your body's vitamin E stores.
Canola Oil destroys the myelin sheath covering the nerves, causing Multiple Sclerosis, Neuropathy Fibromyalgia etc..
Canola Oil is not allowed in infant formula in the US due to concerns about growth retardation and heart disease.
Canola Oil contains dangerous trans fatty acids.
Canola oil whether Organic and produced properly or not, still contains all these negative factors.
Now the rest of this repot is long and possibly
mixed up a little as it was transcribed from years of notes.
Rape Seed Oil or "Canola"?
Canola is a coined word. It appeared out of nowhere and is not listed in any but
the most recent reference sources. Canola is not the name of a natural plant but
a made-up word, from the words "Canada" and "oil".
The flip side of the canola coin reads: "rape"! You must admit that canola
sounds better than rape. The name canola disguised the introduction of rape oil
to America.
Canola oil comes from the rape seed, which is part of the mustard family of
plants. Rape is the most toxic of all food-oil plants. Like soy, rape is a weed.
It is naturally resistant to pests as very few choose to eat it. Canola oil
derives from the plants Brassica campestris and B. napus, which have been
selectively bred to substantially reduce the erucic acid content. However, some
health professionals feel that there is still too much present in current canola
oil products for safe use.
Canadian farmers were initially introduced to it as an oil crop in 1942, but
not until 1957 was an edible form of its oil first extracted. However, its
versatility was limited as a commercial crop due to some inherently negative
characteristics. Rapeseed oil had a distinctive taste and a disagreeable
greenish color due to the presence of chlorophyll. It contained high amounts of
two undesirable substances: ERUCIC ACID, which can be harmful to humans, and
GLUCOSINOLATES, which have the damaging effect of inhibiting livestock growth.
But scientists will be scientists, and eventually breeders were successful in
developing varieties low in both of these compounds. In 1974, researchers at the
University of Manitoba, Winnipeg utilized genetic engineering techniques to
alter its chemical composition, making Canola more suitable for consumption.
According to the Canadian Canola Growers Association (CCGA) based in Manitoba,
"Canola is a multi-million dollar industry that contributes immensely to the
Canadian economy through job creation and trade." That's not too surprising,
considering the Canadian government provides large agricultural subsidies to
growers of this crop. Whereas in the 1940's, a mere 6,000 acres of rapeseed was
harvested there per year, the nineties decade has seen the figure multiply to
10.5 million acres annually, nearly half of that grown in Saskatchewan. Now that
the Canola boom has hit hard, American farmers have grabbed a piece of the
action in our Pacific northwest, north central, and southeast, where blossoming
fields of the bright yellow flower is a familiar sight in summer. Each plant
produces numerous pods (about one-fifth the size of pea pods, but similar in
shape), within which are tiny round seeds that are crushed to obtain the 40% oil
they contain. The remainder of the seed is processed into canola meal, sold as a
high-protein animal feed. Currently, Canola holds the position of fifth in the
world trade in agricultural crops, after rice, wheat, maize, and cotton. It is
the third most significant Canadian grain export, after wheat and barley.
Politics as Usual
In 1988, the U.S. Food and Drug Administration permitted the coined name
"Canola" to be used as a generic name for "lear oil," resulting in a significant
increase in its importation into this country. Today, we purchase in excess of
80% of Canada's total production of edible vegetable oils, 63% of which is
Canola. As a matter of public record, the Canadian government and industry paid
our (FDA) $50 million dollars to have Canola oil placed on the GRAS ("Generally
Recognized As Safe") list, part of a scheme to sidestep the otherwise lengthy
and much more expensive approval process. Thus a new industry was created.
Moreover, absolutely no medical research on humans was required or completed
(similar to the approval of food irradiation and genetically engineered foods)
to establish the oil's safety or benefits before money was spent to promote it
in this country. However, the misconception that experimentation with non-human
species is a viable tool for determining safety apparently led scientists to
engage in studies with laboratory animals that were "disastrous". Rats developed
fatty degeneration of heart, kidney, adrenals, and thyroid gland. When canola
oil was withdrawn from their diets the deposits dissolved, but scar tissue
remained on all vital organs. Yet, the ironic thing is that even though these
studies were mistakenly believed to have some validity, they were nevertheless
disregarded anyway...just another good example of bad science, wasted revenues,
and unnecessary suffering.
Isn't Canola A Really Healthy Oil?
The nutritional springboard off which Canola oil's career was launched involves the discovery by dietary experts that it has the lowest level of saturated fat content (6-7%) of any oil, contains more cholesterol- lowering monounsaturated fat (58-62%) than any except olive oil, and has a moderate level of polyunsaturated fat (32%). The latter two are deemed to be essential sources of energy and possible factors in lowering the risk of heart disease. Like all non-animal derived, plant-based fats, it is cholesterol-free. Another selling point is Canola's distinction of containing Omega-3 (10-15%) and Omega-6 (23%) fatty acids, reputed to lower both cholesterol and triglycerides, as well as contributing to brain growth and development. Log onto any Canola industry website, and this is the standard company line you'll encounter, with minor variations. Fazio Foods Intl., a Vancouver-based operation, even went so far as posting: "Nutrition experts recognize canola oil as having the best fatty acid ratio." I guess these "experts" live on one of those other planets where the vastly superior flax, hemp, borage, and blackcurrant oils have yet to be cultivated.
Research at the University of Florida- Gainsesville, determined that as much as 4.6% of all the fatty acids in Canola are "trans" isomers (plastic) due to the refining process. Contrary to popular opinion, saturated fats, especially those found in coconut oil are not harmful to health, but are important nutrition. There are no trans isomers in unrefined coconut butter, for example.
Rapeseed is unfit for human consumption because it contains a very long-chain
fatty acid called "erucic acid," which in large quantities is associated with
fibrotic lesions in the heart. Canola oil was bred to contain little if any
erucic acid (2%) and has drawn the attention of nutritionists because of its
high oleic acid content, but there are some indications that Canola oil presents
dangers of its own. It has a high sulfur content and goes rancid easily. Baked
goods made with Canola oil develop mold very quickly. The Omega-3 fatty acids of
processed Canola oil contain trans-fatty acids similar to those in margarine and
possibly more dangerous to the health." Even the conservative HARVARD HEALTH LETTER
refers to trans-fats as "the new enemy," citing mounting scientific evidence
that they contribute to heart disease and other adverse conditions.
Award-winning researcher Edward Siguel, M.D., Ph.D., author of ESSENTIAL FATTY
ACIDS IN HEALTH AND DISEASE, was invited to investigate fatty acids as part of
the Framingham Cardiovascular Offspring Study. After developing a sensitive test
to determine amounts within the human system, he found a definite correlation
between trans-fat levels and cardiovascular illness. In 1994, in a presentation
before the Second Annual Symposium on Functional Medicine, Siguel concluded that
"the insufficiency of EFA's (essential fatty acids) may underlie many of the
chronic diseases so prevalent in Western societies," cautioning as well that
low-fat diets not based on whole foods might be hazardous in this regard.
Surprisingly, evidence that tropical oils such as Palm kernel and Coconut are
actually a healthier option to Canola and the bad rap
they have received is a result of intense lobbying by the vegetable oil
industry. Extremely stable, they can be stored at room temperature for many
months without turning rancid (and thereby carcinogenic). Although they contain
between 80-90% saturated fat, over two-thirds of these are in the form of short-
and medium-chain fatty acids (often called "medium-chain triglycerides"),
including the notable "lauric acid." Found in large quantities in both coconut
and mother's milk, it appears to have strong anti-fungal and anti-microbial
properties and may safeguard us against bacteria and mold so prevalent in our
food supply. She observes that, as one-third of the world's nations in tropical
areas have switched to polyunsaturated vegetable oils, the incidence of
intestinal disorders and immune deficiency diseases has increased dramatically.
"The saturated fat scare has forced most manufacturers to abandon these safe and
healthy oils in favor of artificially saturated, hydrogenated soybean, corn, and
cottonseed oils--the waste products of America's three biggest crops." (The
first two are grown mainly for livestock feed; as much as 80-95% of these crops
go to fatten up our animals, not to sustain hungry humans.) And according to
Russell Jaffe, M.D., a noted medical researcher, cottonseed oil--which, not
being considered a food crop, may be heavily sprayed with toxic pesticides--
contains toxic fatty acids similar to those in the rapeseed oil that was taken
off the market 30 years ago after being suspected of causing several deaths.
Cottonseed oil is cheap and plays a widespread role in the food industry,
commonly used to fry potato chips and in (often times hydrogenated) baked items.
Because of the public scare over animal fats, sales of vegetable oils of all types increased. It was the established wisdom that those oils high in polyunsaturated fatty acids were especially beneficial (animal fats are high in saturated fatty acids). The obsession with polyunsaturated versus saturated fats led researchers and nutritionists to overlook some of the other features of vegetable oils that we now know are crucial to health, including: susceptibility to rancidity; ratio of omega-3 to omega-6 fatty acids and its relevance in inflammatory diseases and immune system function; possible presence of irritating or toxic compounds in particular plant oils.
The Canola Council of Canada has published a report that focuses heavily on the high polyunsaturated fatty acid content of canola oil and the presumed benefits of polyunsaturated oils on various blood parameters (platelet phospholipids, platelet aggregation, eicosanoid production, clotting time). In spite of the many scientific references listed at the end of the report, the author studiously avoids discussion of the toxic effects mentioned by many nutritionists and biochemists, and, instead, attempts to link many of the benefits of Mediterranean-type diets high in olive oil to diets high in canola oil, when in fact, no such evidence is presented, and canola oil has never been part of a traditional Mediterranean diet.
Additional problems with canola oil include the presence of minute, but potentially dangerous, amounts of thioglycosides, which have thyrotoxic effects. To reduce the concentration of these compounds requires processing with alkalinizing agents plus high temperatures; unfortunately, the high temperatures used in processing have other undesirable effects, the most serious of which is the conversion of unsaturated fats to the trans form.
The biochemistry of plants and natural food products is often complex; the
total effect of a given food on human health is dependent upon many chemical
constituents and their interaction with biochemical pathways of the body. To
radically alter our diets based on scientific evidence regarding only a few
aspects of this biochemistry is like cooking in the dark. Common symptom
reactions to unhealthy oils and fats, or to an unhealthy balance of the types of
fats in one's diet include joint pain and aggravation of arthritic conditions, a
general tendency to have increased tissue irritability and inflammation, and, in
the case of unhealthy fats such as hydrogenated oils and excessive amounts of
fried foods, abdominal fullness and indigestion. While these conditions also may
be due to other factors, quality of fats and oils is important. How one feels
immediately to within several days after eating specific types of fat, is often a
useful indicator of whether one's fat consumption is healthy or unhealthy.
Hexane and Canola Oil
All oils including essential oils lose their naturally nutty, unique,
full-bodied tastes and aromas (as well as nutritive content) after the
manufacturing industry's tireless assault of an array of destructive processes:
Refining; Degumming; Batch acidulation; Bleaching; Deodorization; High
temperature expeller pressing; and Chemical extraction methods using
gasoline-like solvents (Hexane).
Canola and the body:
Canola oil has some very interesting characteristics and effects on living
systems. For example, it forms latex-like substances that agglutinate the red
blood corpuscles, as does soy, but much more pronounced. Loss of vision is a
known, characteristic side effect of rape oil which antagonizes the central and
peripheral nervous systems again like soy oil, again worse. The deterioration
takes years, however. Rape (canola) oil causes emphysema respiratory distress,
anemia, constipation, irritability and blindness in animals-and humans.
Canola oil contains large amounts of "isothiocyanates" - cyanide-containing
compounds. Cyanide inhibits mitochondrial production of adenosine triphosphate
(ATP), which is the energy molecule that fuels the mitochondria. ATP energy
powers the body and keeps us healthy and young !
Many substances can bind metabolic enzymes and block their activity in the body.
In biochemistry, theses substances are called inhibitors.
Toxic substances in canola and soy oils encourage the formation of molecules
with covalent bonds which are normally irreversible: They cannot be broken by
the body once they have formed.
Canola oil is also high in glycosides that cause serious problems by blocking
enzyme function. Soy and canola oil glycosides also depress the immune system -
the T cells - to go into a stupor and fall asleep on the job. These oils alter
the bioelectric "terrain" and promote disease.
For example, consider the pesticide malathion. It binds to the active site of
the enzyme acetyl cholinesterase and stops this enzyme from doing its job, which
is to divide acetylcholine into choline and acetate.
Acetylcholine is critical to nerve-impulse transmission. When acetyl
cholinesterase is inhibited, as by pesticide residues, nerve fibers do not
function normally, and muscles do not respond.
For example, think of a garage door opener: If its signal is not received, the
door does not open. worth one's body, the hand or leg is ordered to move, but
does not respond. Recently there has been a tremendous increase in disorders
like systemic lupus, multiple sclerosis, cerebral palsy, Myelinoma, pulmonary
hypertension and neuropathy. Soy and canola oils are players in the outbreak of
these disease conditions. So are the organophosphates, insecticides such as
malathion used in food production in the name of efficiency.
The metabolism of fat affects each and every organ. Anyone with liver and
gall bladder problems is quite aware of how fats affect them. In medicine they
say "Eat less fat", because it was observed that fats do not agree with the sick
person. However, if this person with liver and gall bladder problems is given
"good fat", i.e. live, highly unsaturated fat, it will agree with him or her
very well. It is best to use the threefold unsaturated fat from flax seed oil or
hemp seed oil, together with a substance that makes it soluble (mix it with
plain, low fat cottage cheese or emulsify it with 2 or more ounces of low fat
milk) before you take it.
Many serious medical problems can be solved on the simple basis of taking flax
seed oil or hemp seed oil and a sulfur containing protein.
(more on the health
benefits of flax oil and hemp seed oil)
Diseased organs react very favorably to this remedy.
Canola and Nerve Destruction
The medical community is aware of a rare fatal degenerative disease called
Adrenoleukodystrophy (ADL), which is caused by long-chain fatty acids (c22 to
c28) building up and eventually destroying the protective sheath (myelin)
surrounding our nerves. Canola falls into this category, being a c22 long-chain
fatty acid. In addition, it potentially degenerates into dangerous trans-fatty
acids when heated above 320 degrees Fahrenheit, which always occurs during
commercial processing. Despite manufacturer claims that their product is
"expeller-pressed" or "cold-pressed," (meaning no external heat source was
applied), very high temperatures are still generated by the machinery and cause
extensive damage. Even "lightly refined" canola oil is subjected to most of the
chemical processing steps applied to regular grocery store oils, the main
difference being that chemical solvents aren't used to extract the oil from the
seeds, and that preservatives and defoamers aren't added.
Those who will defend Canola may bring attention to the fact that the Chinese
and Indians have used for centuries with no ill effects.
Ayurvedic physicians have for thousands of years classified olive, almond, and sesame as the best oils for human health, and have considered safflower, soybean and rapeseed oils to be undesirable for human consumption except perhaps when no other oil sources were available. Recent epidemiological studies of high lung cancer rates in Chinese women suggest that wok cooking with rapeseed oil is responsible, rather than tobacco smoking, which was only a weak factor. And, according to an article in the Wall Street Journal on June 7, 1995 by Amal Kumar Maj, smoke emitted from rapeseed oil used for stir frying in China was found to emit carcinogenic chemicals, increasing the incidence of lung cancer in that country. Chinese rapeseed oil tended to produce the highest emissions of the potentially carcinogenic or mutagenic compounds 1,3-butadiene, benzene, acrolein, and formaldehyde, when compared with soybean oil and peanut oil.
And an ABC news report broad-cast on Feb. 15, 1994 aired results of a medical study which confirmed a definite link between the consumption of Canola and Soy oils and the development of prostrate cancer in men.
Canola and Infant Formula:
Some health organizations do not recommend use of canola oil in infant formula largely because of concerns over possible accumulation of triglyceride in heart as a result of the small amounts of erucic acid (22:1n-9) in the oil.
Other sources (such as The Weston Price Foundation) have concerns about the possible health risks of Canola oil. Claims made by the Weston Price Foundation include: animal testing that indicates growth retardation, a higher incidence of heart lesions of the myocardium, decrease in platelet count and increase in platelet size, vitamin E deficiency, high blood pressure, and lowered life spans. In many of the studies cited by the Foundation, when saturated fats were added to the diets, health improved. The Weston Price Foundation also states that the modern process of extracting the oils with high-pressure mechanical pressing along with industrial solvent residue in the oil such as Hexane in itself can be toxic. These heat, high pressure and solvent processing methods are common with most contemporary vegetable oils. Since omega-3 fatty acids rapidly become offensive smelling and subject to rancidification when processed with high heat and oxygen, the oil is then subjected to a deodorizing process which removes much of the Omega-3 and replaces it with trans fats. Because of concerns about inhibited growth in human infants, canola oil is not permitted in infant formula by the FDA
Canola and Vitamin E:
In 1996, the Japanese announced a study wherein a special Canola oil diet had
actually killed laboratory animals. Reacting to this unpublished, but verified
and startling information, a duplicate study was conducted by Canadian
scientists using piglets and a Canola oil based milk replacer diet.
In this second study published in Nutrition Research, 1997, v17, the researchers
verified that Canola oil somehow depleted the piglets of vitamin E to a
dangerously low level.
Here the Canadians are condemning any oil that contains essential fatty
acids. EFAs cannot stand heat. They turn rancid quickly. Proper processing,
i.e., cold pressing, and protection from oxygen for storage is paramount with
EFAs. Mainstream toxic commercial food making requires complete removal of EFAs
lest shelf life disappear in smelly rancidity.
Absent the removal of EFAs, few manufactured toxic chemical foods would make it
out of the warehouse. So, here we have Canadians telling us that their country's
main oil export kills little animals. They suggest that perhaps it was the
health giving EFAs left in the Canola oil after it had been scorched at
temperatures above 300 degrees Fahrenheit to get rid of the EFAs. They don't
tell you that whatever EFAs are left in the oil, are now poisonous rancid fats.
It may be that the now toxic remnants are what's killing the vitamin E, and
killing the little piggies. I think the Canadians produced that deceptive half
truth to protect their careers from grant drought.
Firstly, the idea of something depleting vitamin E rapidly is an alarming
development. Vitamin E is absolutely essential to human health, and when so much
PUFA is available to diet as it is today, the demand evidently becomes even more
imperative because tocopherols control the lipid peroxidation that results in
dangerous free radical activity, which causes lesions in arteries and other
problems.
Canola oil now has been shown to be a very heavy abuser of tocopherols or
vitamin E, with the potential for rapidly depleting a body of the important
vitamin. The researchers did not know what factors in the Canola oil were
responsible. They reported that other vegetable seed oils did not appear to
cause the same problem in piglets.
Scrapie:
This quote has been posted on nearly every page related to Canola Oil:
Thomas, John (1996). "Blindness, Mad Cow Disease and Canola Oil". "This excerpt from John Thomas’ new book, Young Again: How to Reverse The Aging Process, published by Promotion Publishing, San Diego, has been edited especially for Perceptions." Rape is the most toxic of all food-oil plants. ... Rape (canola) oil causes emphysema, respiratory distress, anemia, constipation, irritability and blindness in animals—and humans. Rape oil was widely used in animal feeds in England and Europe between 1986 and 1991 when it was thrown out. You may remember reading about the cows, pigs and sheep that went blind, lost their minds, attacked people and had to be shot."
http://www.opsi.gov.uk/si/si1991/Uksi_19912840_en_4.htm : This is the list of regulated (allowed) feed substances in 1991 from the OPSI site in the UK.
Rape seed and Canola have never been implicated in Scrapie nor has it ever
been banned in the UK.
Chemical Warfare
Canola is often said to be made from rapeseed from which Mustard gas is made
This is simply wrong.
The sulfur mustards, of which mustard gas (bis(2-chloroethyl) sulfide) is a
member, are a class of related cytotoxic, vesicant chemical warfare agents with
the ability to form large blisters on exposed skin. In their pure form most
sulfur mustards are colorless, odorless, viscous liquids at room temperature.
When used in impure form as warfare agents they are usually yellow-brown in
color and have an odor resembling mustard plants, garlic or horseradish, hence
the innocuous name
Canola Oil Invades and Kills other Plant Life
On April 18, 1997, the St. Louis POST-DISPATCH carried the story (only 84 words long, under a confusing headline, and buried deep in a news wrap-up column on the business page) of Monsanto's discreet recall of "small quantities of a genetically engineered Canola seed containing an unapproved gene that had gotten into the product by mistake. However, Canadian government officials claimed the amount was not small, as 60,000 bag units of two different varieties (sufficient to seed some 60,000 to 750,000 acres of land) had to be retrieved. Some had already been planted when Monsanto discovered the error, which apparently had gone undetected for a substantial period of time.
The recalled "Roundup Ready Canola was genetically manipulated to withstand increased spraying with Monsanto's billion-dollar herbicide, glyphosate, marketed under the trade name Roundup. This agricultural wonder product is responsible for a large proportion of the chemical giant's annual profits, being utilized by farmers and backyard gardeners alike to kill weeds. Ordinarily, it is so lethal to the plants that it must be used more sparingly, but Monsanto, with its eye on boosting sales, found a way to allow plants to be douse with many times the usual dose. Inserting the wrong gene configuration into a commercial product is precisely the kind of catastrophe that opponents have been predicting for a decade.
Despite proponent's insistence that such mistakes could never happen due to
rigorous quality-assurance programs and tight government regulations, this
incident proves a more threatening scenario: That the system is a failure and
our safety is at risk. If this could happen in Canada, where stricter controls
are in place, it could definitely occur in the United States at some future
date. Limagrain Canada Seeds, Inc. of Saskatchewan, which was selling the Canola
seeds under license, appeared to blame Monsanto squarely for the mistake.
Company spokesperson Gary Bauman explained that only Monsanto, who possesses the
expertise to detect genetic differences, could have discovered the apparent
contamination. In addition, tracing the exact origin of the error will be
difficult this late in the game, because the seeds now available for testing are
progeny (offspring) of the originals. "We may never know how it happened.
Non-Spoiling", Spreadable" Oils Are Destroying Our Health
Since 1902, Western countries have resorted to chemical process to destroy the
"unsaturatedness" of vegetable oils. It is done to make them easier to handle;
easier to market; and to preserve them so they will not spoil so quickly. In the
early 1900s, clever advertisements hailed its "spreadability" - exclaiming that
what everyone was waiting for was "a spreadable fat"! Although the destruction
of the essential elements of the fat was originally well intended - to prevent
it from spoiling the methods of processing fats are destroying our health. Avoid
any vegetable oil that is labeled "hydrogenated", or "partially hydrogenated",
as this oil contains 100% Trans-fatty acid!
Fats That Can Be Safely Heated
Butter and tropical fats - coconut, palm, palm kernel, cocoa, and shea nut - are
safest for frying, because they contain only small quantities of Essential
Fatty-Acids (EFAs). The saturated fatty acids contained in these fats/oils are
inert and therefore heat stable. Heat does not destroy them in the same way it
destroys EFAs. Butter and tropical Fats are best used unhydrogenated. Only small
amounts should be eaten, as they are sticky, hard, saturated fatty
acid-containing fats.
Tropical oils got a bad reputation for increasing cholesterol and triglyceride
levels that supposedly cause cardiovascular disease. An unconfirmed rumor
suggests that the soy bean industry financed the successful campaign against
tropical fats to kill imports and increase soy bean sales. Tropical oils used in
their country of origin have been shown in several studies to decrease
cholesterol levels. The difference in results may be due to several causes:
deterioration in tropical oils during storage (oxidation; processing
(hydrogenation); differing experimental design; or a combination of the above.
Raw tropical oils are rich sources of vitamin E and tocotrienols, which help
protect arteries from damage leading to cardiovascular disease. Olive oil
imported from Italy is safe for baking, frying or deep frying. But only imported
Italian olive oil as it is cold processed by law.
Lorenzo's Oil
Another film, "Lorenzo's Oil", offers a good example of how far off course
medical science has strayed and how muddled is the scientific mind. Early on in
the movie, the experts say the problem with the dying child is not in the
"math", i.e., pH. They are wrong.
Had the experts determined the pH of the saliva, urine and blood they would have
instantly known what they were up against: That the dying boy had a chronically
low total-body pH (acidosis) - so low that his fluids were dissolving the myelin
sheathing protecting his nerve fibers. This caused his nervous system to
disintegrate. Does this description sound like the dozens of degenerative
nerve-related disorders plaguing people today?
The boy was given Lorenzo's oil to boost energy output and act as a detoxifier
of metabolic poisons. The oil shocked his body into a less acid condition.
Lorenzo's oil is olive oil! When given in large quantities, olive oil shocks the
body and causes it to adjust its pH. It will also safely purge the body of gall
and liver stones, thus removing the need for gall bladder surgery. Lorenzo's oil
composition: Oleo-erucic acid is a 4:1 mixture of oleic and erucic acid
extracted from olive oil and rapeseed oil respectively.
Shortly after Lorenzo's oil was released, my brother saw an "expert" on a TV
talk show claim that Lorenzo's oil was rape seed oil. This was a lie. Give rape
oil to a sick person and you seal his or her doom. Here is another good example
of "disinformation" in the public domain. These falsehoods should cause every
thinking person to question the molding of public opinion by the powerful
commercial interests behind the scenes.
I should Mention Margarine:
MARGARINE isn't raised as an issue on those pages. So I will make a brief
statement here about it. (Oleo) Margarine isn't food. It is a manufactured
grease concocted in a machine from various oils and chemicals. Canola and soy
fats (oils) are in nearly all margarines. This butter substitute does not exist
in nature. It cannot be grown or converted from a natural food as butter and
cheese is.
It was invented to win a prize when Napoleon III was surrounded and ran a
contest for a palatable grease for his otherwise dry bread. Most restaurants
substitute it for butter without notice to you. Commercially manufactured
ingestibles use margarine wherever Canola cannot be used in their recipe that
otherwise would use butter. There are licensed dieticians and physicians who, in
total ignorance, will sincerely urge you to eat this poison in pursuit of better
health. The usual canard is, "It will reduce your cholesterol levels." which is
yet another awesome fraud and completely false.
Partially hydrogenated oils- trans-fatty acids, are always poisonous. Mary
Enig's original laboratory research is currently the world's standard for
understanding the basis for the foregoing statement. Cooks and chefs working
recipes that call for shortening or fats input will have to find coconut oil or
use saturated animal fat if they are interested in producing something other
than poison.