What We Need To Know About Vegetable Oil Hazard

 



Are you tired of hearing about how “heart-healthy” canola oil is! This is the newest cooking oil on the market today. It didn’t even exist until the late 1970s, and the variety of canola grown today wasn’t invented until 1998!
Refined vegetable oil starts from the seeds of various plant sources. The fats from plant seeds are polyunsaturated, meaning they remain in a fluid state at room temperature.There are many different kinds of commercially refined vegetable based oils, including canola or rapeseed oil, soybean oil, canola oil, corn oil, sunflower oil, safflower oil, and peanut oil. The generic cooking term “vegetable oil” refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

Refined cooking oils are made by highly intensive mechanical and chemical processes to extract the oil from the seeds. This process removes the natural nutrients from the seeds and creates a final product which oxidizes easily. The oxidation factor makes these oils more likely to break down into cancer causing free radicals within the body.

Not only canola is  a genetically-modified herbicide-resistant crop, but it’s the prime example of a modern vegetable oil. Olive Oil comes from olives, peanut oil from peanuts, sunflower from sunflowers; but what is canola?
Canola is not the name of a natural plant but a made-up word, from the words “Canadian Oil Low Acid”. Canola is a genetically engineered plant developed in Canada from the Rapeseed Plant, which is part of the mustard family of plants. According to Agri Alternatives, The Online Innovation, and Technology Magazine for Farmers, “By nature, these rapeseed oils, which have long been used to produce oils for industrial purposes, are… toxic to humans and other animals”. Rapeseed oil is poisonous to living things and is an excellent insect repellent. Rape is an oil that is used as a lubricant, fuel, soap and synthetic rubber base and as a illuminate for color pages in magazines. It is an industrial oil. It is not a food.
Rape oil is strongly related to symptoms of 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 wasdiscontinued. 




Generally rapeseed has a cumulative effect, taking almost 10 years before symptoms begin to manifest. It has a tendency to inhibit proper metabolism of foods and prohibits normal enzyme function. Canola contains Trans Fatty Acids. Trans fatty acids have been shown to have a direct link to cancer.

Doctors tell you this is a fantastic cooking oil because it’s low in saturated fats, high in polyunsaturated fats, and has an Omega-6 to Omega-3 ratio that’s considered favorable (about 3:1). Yet what they don’t tell you is that polyunsaturated fats are fragile and oxidize in heat. So cooking with canola oil (and other modern cooking oils) will create huge amounts of oxidized fatty acids (which are carcinogenic and lead to inflammation). Is it any surprise that since our culture started following conventional dietary wisdom by embracing these modern cooking oils in the late 1970s that our heart disease, obesity, and cancer rates have skyrocketed?

The public has been fed a great deal of misinformation about the relative virtues of saturated fats versus polyunsaturated oils. Politically correct dietary gurus tell us that the polyunsaturated oils are good for us and that the saturated fats cause cancer and heart disease. The result is that fundamental changes have occurred in the Western diet. At the turn of the century, most of the fatty acids in the diet were either saturated or monounsaturated, primarily from butter, lard, tallow, coconut oil and small amounts of olive oil. Today most of the fats in the diet are polyunsaturated from vegetable oils derived mostly from soy, as well as from corn, safflower and canola.

Even though conventional vegetable oil is a healthier alternative to conventional animal oil, its cons far exceed its pros. Vegetable oil contains a good amount of saturated fat which stimulates the liver to produce more cholesterol. Whenever people consume too much vegetable oil or any similar oil, their liver ends up produce more cholesterol than their body needs. This is bad because it can increase the risk of heart disease.

Vegetable oils are more toxic when heated. One study reported that polyunsaturates turn to varnish in the intestines. A study by a plastic surgeon found that women who consumed mostly vegetable oils had far more wrinkles than those who used traditional animal fats. A 1994 study appearing in the Lancet showed that almost three quarters of the fat in artery clogs is unsaturated. The “artery clogging” fats are not animal fats but vegetable oils. Problems associated with an excess of polyunsaturates are exacerbated by the fact that most polyunsaturates in commercial vegetable oils are in the form of double unsaturated omega-6 linoleic acid, with very little of vital triple unsaturated omega-3 linolenic acid. Recent research has revealed that too much omega-6 in the diet creates an imbalance that can interfere with production of important prostaglandins. This disruption can result in increased tendency to form blood clots, inflammation, high blood pressure, irritation of the digestive tract, depressed immune function, sterility, cell proliferation, cancer and weight gain.

One of the hidden dangers of vegetable oils is that many of them are genetically modified. Corn, soybean, canola and cottonseed are the top genetically modified vegetable oil in the United States. US companies that manufacture genetically modified food, also known as GMO, are not required to label their food, which is why it is hard to tell if a food is genetically modified or not.

Any vegetable oil is to be consumed raw or extra virgin. Cold pressed and fresh, never refined. They should not be used for cooking at all. For cooking use only coconut oil, palm oil or butter. For cooking not using high temperature olive and sesame oil will be O. K. Just remember that our diet contain too little or no omega 3.



From Around the Web