Hormone Balance Test New Improved
Our Shopping Cart Is:
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.
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.
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.
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
Canola and the body:
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 !
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.
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.
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.
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.
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.
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.
Canola is often said to be made from rapeseed from which Mustard gas is made
This is simply wrong.
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.
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