Canola oil has been called both the “world’s healthiest cooking oil” and a “poison.” Obviously there is much misunderstanding and misinformation out there about it. The oil comes from a specially bred variety of rapeseed, a yellow-flowering plant in the Brassicaceae (cabbage) family, developed by Canadian scientists in the 1970s. Its name is a contraction of Canadian and ola (meaning oil).

Is canola oil “toxic,” as many people warn?

No. The confusion involves erucic acid, a substance in traditional rapeseed that has been linked with structural changes in heart tissues and other problems in animals. But canola has been specifically bred to be very low in erucic acid. In 1981, several hundred deaths in Spain were linked to food-grade rapeseed oil—but it turned out the oil (mislabeled as “olive oil”) was contaminated with an industrial solvent that was being used illegally.

Despite the long-standing safety of canola oil, the Internet is still awash with rumors that it causes all kinds of maladies. There has never been any evidence to support these claims. According to the EPA, canola oil’s “toxicological profiles are similar to those of other vegetable oils that are used as food.”

Isn’t canola oil used industrially?

Yes, though that doesn’t mean it’s dangerous to consume. Canola oil can be used, for example, as a pesticide (it smothers insects), industrial lubricant, and biofuel—but that’s true of any vegetable oil. It’s also used to make soaps, plastics, cosmetics, and printing inks. In fact, such uses are generally considered environmentally friendly alternatives.

How does canola compare to other oils nutritionally?

All vegetable oils contain a mix of polyunsaturated, monounsaturated, and saturated fatty acids. Canola oil consists mostly of monounsaturated fats (61 percent, almost as much as olive oil) and polyunsaturated fats (32 percent). Of all vegetable oils, it is lowest in saturated fats (7 percent). And, notably, it is second highest in alpha-linolenic acid (ALA), an omega-3 polyunsaturated fat related to the omega-3s in fish (11 percent ALA, compared to 57 percent in flaxseed oil). In contrast, olive, corn, safflower, and sunflower oils contain just 1 percent ALA.

Like many other plant foods, canola oil contains phytosterols (such as beta-sitosterol), which lower cholesterol, along with some vitamin E and K.

What are canola’s health benefits?

Twenty years ago, the well-known Lyon Diet Heart Study from France, which put the “Mediterranean diet” on the map, found that an ALA-rich diet (with fats coming largely from canola oil-based margarine) significantly reduced heart attacks and deaths in people who had a prior heart attack.

Several studies since then have also shown that canola oil, when substituted for saturated fats, has heart benefits. For example, in a small study in the Journal of Internal Medicine in 2011, a high canola oil diet (from a spread) lowered LDL (“bad”) cholesterol and triglycerides in people with high cholesterol after three weeks. And a review of 40 studies in Nutrition Reviews in 2013 linked canola-based diets to reduced LDL oxidation (oxidation makes LDL more harmful) and decreased blood clotting, compared to saturated-fat-based diets.

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Other vegetable oils have similar effects, however, and it’s not clear how canola oil compares with them. Still, some researchers contend that canola oil may be advantageous because of its higher ALA content.

Since 2006, the FDA has allowed canola oil and products containing it to carry this qualified health claim: “Limited and not conclusive scientific evidence suggests that eating about 1.5 tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.”

What is high-oleic canola oil?

Used in commercial food production, high-oleic canola oil is higher in monounsaturated fats (oleic acid is monounsaturated) than regular canola oil, though it is also lower in ALA. The food industry likes it because it is more heat-stable, so it lasts longer in frying (it has a high “fry life”), and it is less susceptible to developing off-flavors. Also important, it is a good substitute for partially hydrogenated oils.

Is all canola genetically modified?

Nowadays most, but not all, canola plants in North America are genetically modified to be resistant to the herbicide RoundUp, used for weed control. But the original canola plant was developed through traditional plant-breeding methods (genetic engineering didn’t even exist at the time). In any case, the oil, whether from a genetically modified or conventional canola plant, is the same. Organic canola oil, by definition, cannot be produced from genetically modified plants—though it makes up only a small percent of the market. In Europe, canola oil is produced from non-modified plants only.

What about claims that canola oil is extracted using toxic chemicals?

To produce canola (and other vegetable) oils, the plant’s seeds are crushed and then typically heated and subjected to chemical solvents, like hexane, to extract the oil. Manufacturers claim that virtually all the solvent is then removed, but it’s unclear whether trace residues might be a health hazard; hexane also has adverse environmental effects. Cold- and expeller-pressed oils, including canola, do not involve the use of chemical solvents and, because they undergo less processing, tend to be higher in nutrients and antioxidants. They also cost more.

Bottom line: Like other healthful vegetable oils, canola oil can be used in place of butter or shortening in all types of cooking, including baking and sautéing, as well as in salad dressings and marinades. If you’re concerned about hexane processing or just want to be more environmentally friendly, look for cold- and expeller-pressed oil. If you want to discourage the use of genetic modification, buy organic or European-produced oils. Keep in mind that all oils—including canola—are calorie-dense, with about 120 calories per tablespoon.

 

 

http://www.berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths

 

All-Organic-Food.com Canola Oil

Canola Oil Report

The following is adapted from reportage beginning in 1996 by Tom Valentine under the trade names of Carotec, Search for Health, and True Health based in Naples, Florida, and Mary Enig, Ph.D., who is the current world authority on trans–fatty acids.   www.enig.com  A short piece from Acres USA, March 2001 acts as an introduction to the report.


From Letters to the Editor, Acres USA magazine, March 2001

The Straight Dope on Canola Oil

"Is canola oil not a healthy oil? I have a small business helping people with health and wellness, and I was lead to believe canola oil was "good" oil. I trust your research and truly enjoy the newspaper." — Bonnie Hach, Alta, Iowa

(Acres' response)  We've all been told at some time or another that canola is one of the healthiest oils on the market. Canola, which is an amalgam of the words "Canada" (whence it originated) and "oil," is actually derived from the rapeseed, a member of the mustard family which is generally unfit for human consumption and was once more commonly used as a potent pesticide and lubricant, among other things. Chemically, canola breaks down at 5% saturated fat, 57% oleic acid, 23% omega–6, and 10–15% omega–3.

The reason canola is particularly unsuited for consumption is because it contains a very–long–chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.

Sally Fallon, author of Nourishing Traditions, notes that the omega–3 fatty acids of processed canola oil are transformed during the deodorizing process into trans–fatty acids. She relates that one study indicated that "heart healthy" canola oil actually created a deficiency of vitamin E, which, as many of us know, is essential to our cardiovascular health. And on the practical side of things, canola isn't that good either. Because of its high sulphur content, it goes rancid easily, and baked goods used with the oil develop molds rather quickly.


It has been very much in vogue in healthfood circles to praise canola oil as very healthy oil — high in polyunsaturates, while condemning tropical oils such as coconut or palm oil as being saturated and unhealthy.

The high praise for canola is propaganda put forth by the Canadian government because "canola," a hybridized rape plant, is one of that nation's chief export products. Rapeseed oil contains toxic erucic acid. Canola has much less erucic acid in it.

Healthfood store operators parrot the hype without checking any facts. Consumers search out various products with canola oil in them because they believe this is somehow much healthier than other oils. All foodgrade canola, including the varieties sold in healthfood stores, are deodorized from its natural terrible stink with 300 degree F. high–temperature refining. You cannot cook a vegetable oil at that temperature and leave behind anything much edible.

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. This refers to many published research papers by Mary Enig, Ph.D. that refutes all the establishment propaganda condemning saturated fats.

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.

In the abstract of the study, the Canadian researchers made the following remarkable statement: It is known that ingestion of oils containing polyunsaturated fatty acids (PUFA) of the n–3 and n–6 series results in a high degree of unsaturation in membrane phospholipids, which in turn may increase lipid peroxidation, cholesterol oxidation, free radical accumulation and membrane damage. All very bad attributes.

That statement is remarkable because PUFA is considered essential to a healthy diet. Yet none of the above listed results of eating it may be considered healthy. So now we have something seemingly brand new to the dietary health arena.

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 farenheit 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.

Genetically Manipulated Canola
Seed Gets Loose In The Fields

Monsanto announced in April 1997, that it was recalling genetically engineered canola seed because an unapproved gene slipped into the batch by mistake. The canola seed had been genetically manipulated to resist the herbicide toxicity of Roundup, which is Monsanto's top money making product. The recall involved 60,000 bags containing two types of canola seed, which is enough to plant more than 700,000 acres. Both types of seed have the wrong gene in them. The genes in the recalled seed have not been approved for human consumption.

A spokesman for Limagrain Canada Seeds, which was selling the seeds under a Monsanto license, said that experts are trying to determine how the mistake occurred. "We may never know how this happened", he lamented.

The implications of this error are serious. No one in his right mind is unconcerned about genetic manipulations getting lost.

On January 26, 1998 Omega Nutrition, one of the major producers of organic, cold pressed oils for the health food store market published a press release. The release states that if you are cooking with canola oil of any quality, you might as well be using margarine. In the case of refined canola oil, the important health benefits have been processed away — leaving the consumer with the nutrition of say, white flour — and, dangerous trans–fatty acids have replaced a lot of the beneficial omega 3 essential fatty acids.

Oils high in omega 3 are not capable of taking high temperatures. Heating canola distorts the fatty acid turning it into an unnatural form of trans fatty acid that has been shown to be harmful to health.

SUMMARY

According to Mary Enig, PhD., unrefined coconut oil is safe to use in cooking. Finding it is not so easy as a result of the American establishment's highly successful attack on all imported palm and coconut oils. Udo Erasmus, Ph.D., another highly regarded international expert on fats and oils, says both are the same. They are named for their physical state at room temperature. Udo says the only safe oil to use to fry or bake with, is water.

He says no fat can stand the temperatures used in food processing without being adversely affected.

MARGARINE  isn't raised as an issue on those pages. So I will say a few words about it. (Oleo) Margarine isn't food. It is a manufactured grease concocted in a machine from various oils and chemicals. Then it is colored and molded to pose as butter. Its stiffness comes from being loaded with trans–fatty acids. One concoction has it combined with corn oil. "I can't believe it isn't butter !!"

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.

Margarine was invented to win a prize when Napolean III was surrounded and ran a contest for a palatable grease for his otherwise dry bread. Research the word in www.brittanica.com. Most restaurants substitute it for butter without notice to you. Commercially manufactured ingestibles use margarine wherever butter would be used in their recipe. 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," a non–sequiter which is yet another awesome fraud. Your brain is mostly cholesterol. And "higher" than average levels are the result of, not the cause of underlying problems.

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, or olive oil if they are interested in producing something other than poison. I don't eat restaurant food, nor any manufactured edible. Well, maybe one cookie once in awhile.

5 March 2OOl — info@all-organic-food.com — www.all-organic-food.com

 

 

http://customers.hbci.com/~wenonah/new/canola.htm

Mary Enig's comment on Dr Mercola's article

Although canola oil is not a favorite oil with me for a number of reasons (none of which were listed in the article), the statement suggesting that because it is used as an industrial oil it is therefore not edible is not valid. Flax oil is also used as an industrial oil for paint and linoleum, etc. But when it is prepared as a food it is edible. Most oils have been used at one time or another as industrial products. In my opinion, one of the most edible oils is coconut oil, which is used for many industrial products, especially for soaps and cosmetics.

Olive oil apparently has been used to make soap for as long as it has been used as a food oil. Perhaps the most blatant error and comparison made by Mr. Lynn, though, is that regarding canola oil and mustard gas, which chemically has absolutely no relationship to mustard oil or any other mustard plant. Mustard gas is 2,2'-dichlorodiethyl sulfide and its preparation using ethylene and sulfur chloride is given in the Merck Index. It received its name because of the yellowish color of the gas and the sulfur odor.

Regular rapeseed and canola oils are extracted from the seeds of several of the brassica plants - the same family of plants from which we get vegetables such as Brussels sprouts, broccoli, cabbage, kale, mustard greens, and several other vegetables.

Of course, there is not much fat in these vegetables; but what fat there is in some of them, e.g., mustard greens, is as much as 29 percent erucic acid. Also, since glycosides (typical are stevioside and other flavonoids) are basically water soluble, I would not expect to find much of them in any oil. Those glucosinolates found in rapeseed meal after the oil has removed from the seeds are the same goiterogens that are found in the brassica vegetables. One problem with canola oil is that it has to be partially hydrogenated or refined before it is used commercially and consequently is a source of trans fatty acids; sometimes at very high levels.

Another problem is that it is too unsaturated to be used exclusively in the diet; some of the undesirable effects caused by feeding canola can be rectified if the diet is made higher in saturated fatty acids.

Mary G. Enig, Ph.D., Director Nutritional Sciences Division Enig Associates, Inc.

marye@enig.com FAX:(301)680-8100 http://articles.mercola.com/.../16/dangers-canola-oil.aspx

 

The Great Con-ola (Part 1)

 
August 14, 2002 | 68,277 views
 
 
 

 

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@msn.com.

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.

http://articles.mercola.com/sites/articles/archive/2002/08/14/con-ola1.aspx

 

Canola Oil: When a Great Oil Isn’t So Great After All…

 
| 125,547 views
 
 
 

 

Canola oil is widely promoted as the “healthiest salad and cooking oil available to consumers.”1 However, this information is rather flawed, as canola oil and similar highly processed cooking oils have untold dangers to your health.

Before I discuss why canola oil is bad for you, as well as give my personal recommendations for the best cooking oil, I want to mention the flawed information that conventional medicine and the food industry wants you to believe.

What Is Canola Oil?

Referred to as the healthiest cooking oil available on the market by its makers, canola oil is low in saturated fat, high in monounsaturated fatty acid (MUFA), and polyunsaturated fat (PUFA) like omega-3 fatty acids.2 The oil is produced from pressed canola seed, which are harvested from pods obtained from the canola plant.

Although they look the same on the outside, canola is actually not rapeseed. In the late 1960s, scientists used traditional plant breeding methods to remove rapeseed’s undesirable traits, mainly erucic acid and glucosinolates.

Canola was not developed using biotechnology, but much of it grown in the United States and Canada today has been genetically modified to make it to tolerant to some herbicides.3 In fact, 90 percent or more of all US-grown corn, soybeans, and canola are either Roundup Ready or Bt tolerant (GE pesticides and herbicides).

Uses of Canola Oil

Canola oil is a common ingredient in food products, such as mayonnaise, salad dressings, and margarine.

Plant-sourced oils like canola oil, once processed, can also be used industrially to formulate lubricants, oils, fuels, soaps, paints, plastics, cosmetics, and ink. Canola and wheat are also used for the production of ethanol, a component of gasohol (gasoline and ethanol). Canola seeds can also be used as biodiesel.4

Some reports show that canola oil, along with soybean oil, is used as active ingredients in pesticide products due to their high effectiveness in eliminating insects.5

Composition of Canola Oil

Canola oil is praised by the mainstream food industry due to its fatty acid content:6

Benefits of Canola Oil

From fat-rich traditional diets, there has been a shift to non-fat or low-fat diets due to research conducted on the connection of saturated fat to heart disease. In 1953, Dr. Ancel Keys published a paper that became the basis for scientific support for the negative view on cholesterol. Oils rich in saturated fat have been vilified, and canola oil as well as other vegetable oils have been praised and became the standard recommendation for cooking due to their low saturated fat content.

Another reason why canola oil is in high demand is its high amounts of monounsaturated oleic acid. According to studies done on oleic acid, this fat is just as effective as polyunsaturated omega-3 fat in lowering plasma cholesterol levels.7 Supporters of canola oil also regard the oil as a good source of omega-3 fats, which most Americans are deficient in.8

How to Make Canola Oil

Unfortunately, details you’re told by vegetable oil manufacturers about canola oil’s production and benefits are wrong. Canola oil was created through the hybridization of rapeseed oil, an oil used for industrial purposes.

Rapeseed oil came from the plant known as “rape,” from a Latin word meaning “turnip.” Along with cruciferous vegetables, rape is a domesticated crop belonging to the Brassicaceae family.9 Although rapeseed oil is composed of 60 percent monounsaturated fat, it was inedible because of two dangerous substances:10

To turn rapeseed oil into an edible product, Canadian manufacturers used genetic manipulation that involved seed splitting, to formulate seeds that had lower levels of erucic acid and glucosinolates. Canola oil, also known as “low erucic acid rapeseed (LEAR)” or “Canadian oil, low acid,” was formed.11

The derivation of canola oil from seeds involved a combination of high temperature processes. Hexane is added to extract oil from the seeds, causing minute amounts of the dangerous gas byproduct to appear in cooking oils. Other methods included in canola oil processing are refining, bleaching, degumming, and the addition of several chemicals.

The omega-3 fat in canola oil is highly susceptible to heat damage. When canola oil is exposed to heat, its omega-3s become rancid and foul-smelling. Manufacturers then deodorize the oil, which converts omega-3 fat into trans fat – the highly dangerous fat responsible for heart disease.12

Is Canola Oil Safe?

Although the food industry says it is, canola oil is not safe.

In spite of its “generally recognized as safe” (GRAS) status, no long-term human safety studies have been conducted on canola oil. Animal studies, however, contradict some of the health claims for canola oil. In a Canadian research done in 1997, piglets fed with milk replacement with canola oil had signs of vitamin E deficiency, even if the replacement contained sufficient amounts of the nutrient. Deficiency in vitamin E can be dangerous, as it can lead to free radical damage and cardiovascular problems.

A year later, the researchers found that the piglets fed canola oil had reduced platelet count and an increase in platelet size. The results were reconfirmed in another study in the following year.

In another animal test conducted, rats ended up with high blood pressure and an increased risk for stroke and a shortened lifespan when canola oil became their primary source of fat. Later studies found that the possible cause for this is that the sterol compounds in canola oil caused the cell membrane to become more rigid and contributed to the shorter lifespan of the lab animals.

It is important to take note that these studies were made prior to the introduction of GE canola oil. This means you face not only the dangers of canola oil discovered in these studies, but also the potential hazards of genetically modified vegetable oils.

Side Effects of Canola Oil

What really happens when you use canola oil in your food?

Canola oil and other heated vegetable oils are some of the worst ingredients to add to your food. Eating foods with canola oil will only distort your omega-6 to omega-3 ratio, which is ideally around 1:1. That canola oil can provide ideal amounts of omega-3 fats is a huge misconception.

Anytime you cook food with oils like canola oil, you run the risk of damaging its fat supply. Canola oil is not stable enough to resist heat damage and will introduce oxidized cholesterol and even more trans fat into your body when heated. This puts you at risk for cancer and cardiovascular diseases.

Canola oil is even more dangerous when hydrogenated, which is common in processed foods. Manufacturers hydrogenate the oil because it prolongs processed food shelf life.13 Consuming these foods expose you to even higher levels of trans fat.

Apart from canola oil being beneficial to your health, another myth is that saturated fat is bad for you. Ancel Keys’ research was actually manipulated, as he selectively analyzed data from seven countries rather than comparing all data from 22 studies available to him at the time. Majority of the data actually disproved his theory. Saturated fat does not cause heart disease and is, in fact, an important part of a healthy diet.

One of the best options out there is coconut oil, which I personally use. It is the best choice for cooking at it is resistant to heat damage, unlike canola oil and other vegetable oils. Coconut oil also carries beneficial fat like lauric acid, which provides antiviral, antibacterial, and anti-protozoa properties.

Another beneficial oil I recommend is olive oil. However, it should not be used for cooking, as it is highly sensitive to heat damage. Olive oil is best used cold in salads.

http://articles.mercola.com/herbal-oils/canola-oil.aspx

Olive oil comes from olives, peanut oil from peanuts, sunflower oil from sunflowers; but what is a 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 AgriAlternatives, 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. I have been using it (in very diluted form, as per instructions) to kill the aphids on my roses for the last two years. It works very well; it suffocates them. Ask for it at your nursery. 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 was discontinued. 

A few relevant facts

It is genetically engineered rapeseed.

Canada paid the FDA the sum of $50 million to have rape registered and recognized as "safe". (Source: Young Again and others)

Rapeseed is a lubricating oil used by small industry. It has never been meant for human consumption.

It is derived from the mustard family and is considered a toxic and poisonous weed, which when processed, becomes rancid very quickly.

It has been shown to cause lung cancer (Wall Street Journal: 6/7/95)

It is very inexpensive to grow and harvest. Insects won't eat it.

Some typical and possible side effects include loss of vision, disruption of the central nervous system, respiratory illness, anemia, constipation, increased incidence of heart disease and cancer, low birth weights in infants and irritability.

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. shown to have a direct link to cancer.
Foods (including oils) are often labeled as containing trans fatty acids. However any  food which says it contains hydrogenated or partially hydrogenated oils contains trans fatty acids: Hydrogenation is just the process in which
trans fats are formed (literally hydrogenation means adding hydrogen). These Trans Fatty acids are labeled as hydrogenated or partially hydrogenated oils. Avoid all of them!

According to John Thomas' book, Young Again, 12 years ago in England and Europe, rape seed was fed to cows, pigs and sheep who later went blind and began attacking people. There were no further attacks after the rape seed was eliminated from their diet. Source: David Dancu, N.D.

Apparently peanut oil is being replaced with rape oil. You'll find it in an alarming number of processed foods. I read (and am not sure if this is true or not) where  rape oil was the source of the chemical warfare agent mustard gas, which was banned after blistering the lungs and skins of hundred of thousands of soldiers and civilians during W.W.I. Recent French reports indicate that it was again in use during the Gulf War. 

Check products for ingredients. If the label says, "may contain the following" and lists canola oil, you know it contains canola oil because it is the cheapest oil and the Canadian government subsidizes it to industries involved in food processing.

Adrenoleukodystrophy (ALD) is a rare fatal degenerative disease caused by in a build up long-chain fatty acids (c22 to c28) which destroys the  myelin (protective sheath) of the nerves. Canola oil is a very long chain fatty acid oil (c22). Those who will defend canola oil say that the Chinese and Indians have used it for centuries with no effect, however it was in an unrefined form.*

(* taken from FATS THAT HEAL AND FATS THAT KILL by Udo Erasmus.)
I read about a man who  bred birds, always checking labels to insure there was no rape seed in their food. He said, "The birds will eat it, but they do not live very long." A friend, who worked for only 9 mo. as a quality control taster at an apple-chip factory where Canola oil was used exclusively for frying, developed numerous health problems.

Rape seed oil used for stir-frying in China found to emit cancer-causing chemicals. (Rapeseed oil smoke causes lung cancer.) Amal Kumar Maj. The Wall Street Journal, June 7, 1995 pB6(W) pB6 (E) col 1(11 col in). Compiled by Darleen Bradley.

Canola Oil in pesticides.  The Health Ranger reveals how the No. 1 ingredient in a pesticide product is actually canola oil, and describes the warnings on the product which include that you should never get the oil on your skin or clothing. Soybean oil is also discussed as a key ingredient in another pesticide product.

MORE FROM AN HERBAL WEB SITE - rmhiherbal.org
Canola oil 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: (1) susceptibility to rancidity; (2) ratio of omega-3 to omega-6 fatty acids and its relevance in inflammatory diseases and immune system function; (3) possible presence of irritating or toxic compounds in particular plant oils. Unlike the case of trans-fatty acids, for which there is massive amount of research data, there is much less documented scientific research on canola oil consumption in humans, specifically. Some sources (unverified) claim that the Canadian government and industry paid the U.S. FDA $50 million dollars to have canola oil placed on the GRAS ("Generally Recognized As Safe") list, which allowed the canola industry to avoid the lengthy and expensive approval process, including medical research on humans. However, experimental rats that were fed canola oil "developed fatty degeneration of the heart, kidney, adrenals, and thyroid gland. On withdrawing the canola oil from their diets, the deposits dissolved but scar tissue remained on all vital organs." [ref. 3a] In the absence of direct research studies of canola oil and human health, many concerned nutritionists and biochemists have attempted to analyze the canola oil situation on the basis of current knowledge of the biochemistry of fats and oils. While hard-nosed canola industry spokespersons may claim such commentary to be speculative, in the absence of proof of safety, anyone concerned about their family's health should pay close attention to the various arguments and warnings. [refs. 3a - 3i; for canola industry position, see refs. 3j, 3k] The Canola Council of Canada has published a report [ref. 3k] 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. Concerns about the risks of using canola (rapeseed) oil focus on several aspects: (1) the presence of long-chain fatty acids, including erucic acid, which are thought by some to cause CNS degeneration, heart disease, and cancer; (2) the high temperatures needed in the refining process to make canola oil palatable, which lead to formation of trans-fatty acids; (3) miscellaneous undesirable chemical constituents (thioglycosides and thiocyanates) whose effects are unclear, as their concentration in the refined product is probably very low. Although Chinese and Indian peoples have long used rapeseed oil in cooking, it was not refined and processed to the extent of modern commercial methods, and it was never considered to be a high quality oil for human consumption. 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. 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. [ref. 3n] Canola oil contains a long-chain fatty acid called erucic acid, which is especially irritating to mucous membranes; canola oil consumption has been correlated with development of fibrotic lesions of the heart, CNS degenerative disorders, lung cancer, and prostate cancer, anemia, and constipation. [ref. 3a, 3b] 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. Some critics of canola oil focus on the fact that rapeseed oil was originally used as an industrial lubricant and known to be unfit for human consumption, although many vegetable oils have been used in industrial applications as well as in foods. The long-chain fatty acids found in canola have been found to destroy the sphingomyelin surrounding nerve cells in the brain, in some cases leading to a degenerative brain condition remarkably similar to mad-cow disease (bovine spongiform encephalopathy); in advanced cases the brain tissue develops a Swiss-cheese-like appearance, full of holes. Illnesses and conditions that have been associated with canola oil consumption include loss of vision (retinal capillaries are very sensitive and easily damaged), and a wide range of neurological disorders. [ref. 3a] The high temperatures used in canola refining will damage many of the essential fatty acids, which are much more susceptible to damage by heat than saturated fats. (Heat may convert many of the unsaturated double bonds to the "trans" configuration.) While high-quality essential fatty acids are required for human health, in their damaged or rancid forms they become harmful. Additional problems with canola oil include the presence of minute, but potentially dangerous, amounts of thioglycosides, which have thyrotoxic effects. [ref. 3m] 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. Rapeseed has been selectively bred and genetically engineered [ref. 3a] in an attempt to reduce the toxic components and processing methods were developed to further reduce the concentration of undesirable compounds. Prior to its entry into the "health" food market, it was known as rapeseed oil, but savvy marketing professionals knew that the health food market, heavily dominated by young, college-educated women, would not purchase a repulsive-sounding product called rapeseed oil. The name of the selectively bred variety was changed to canola (as in "Canadian oil"; it has been heavily promoted by Canadian government and agricultural organizations) oil; the name rolls off the tongue with a mellifluous sound. [3.1] Recommendations 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. Avoid canola oil; there is too much doubt about its safety. Recommended oils and fats, which are essential nutrients, include moderate amounts of meat in the form of clean sources (organically grown, etc.) of beef, lamb, and other red meats, poultry, fish (especially sardines and mackerel), plus olive, almond, or sesame oil; of all the vegetable oils, olive oil is probably the safest and best for health reasons. All of these have been in traditional use in various cultures for thousands of years. Individual differences in metabolism will dictate needs for more or less of these types of oils and fats.

 

An attorney for the Canola people sent Breathing.com the below in green. 

 
"If you read down into this page you will see a number of links to other independent and very reputable Web sites (the Cancer Association, American Society of Science and Health, Washington Post, Health Central and others) that refute the claims made on this page."

I personally would not believe much of anything from the Cancer Society.

A forwarded email.
"I know you wouldn't want to make irresponsible claims so I'm providing you with this information: Although canola oil is not a favorite oil with me for a number of reasons (none of which were listed in the article), the statement suggesting that because it is used as an industrial oil it is therefore not edible is not valid. Flax oil is also used as an industrial oil for paint and linoleum, etc. But when it is prepared as a food it is edible. Most oils have been used at one time or another as industrial products. One of the most edible of oils, coconut oil, is used for many industrial products, especially for soaps and cosmetics. Olive oil apparently has been used to make soap for as long as it has been used as a food oil. Perhaps the most blatant error and comparison made by Mr. Lynn, though, is that regarding canola oil and mustard gas, which chemically has absolutely no relationship to mustard oil or any other mustard plant. Mustard gas is 2,2'-dichlorodiethyl sulfide and its preparation using ethylene and sulfur chloride is given in the Merck Index. It received its name because of the yellowish color of the gas and the sulfur odor. Canola and regular rapeseed oils are extracted from the seeds of several of the brassica plants - the same family of plants from which we get vegetables such as Brussels sprouts, broccoli, cabbage, kale, mustard greens, and several other vegetables. Of course, there is not much fat in these vegetables; but what fat there is in some of them, e.g., mustard greens, is as much as 29 percent erucic acid. Also, since glycosides (typical are stevioside and other flavonoids) are basically water soluble, I would not expect to find much of them in any oil. Those glucosinolates found in rapeseed meal after the oil has removed from the seeds are the same goiterogens that are found in the brassica vegetables. One problem with canola oil is that it has to be partially hydrogenated or refined before it is used commercially and consequently is a source of trans fatty acids; sometimes are very high levels. Another problem is that it is too unsaturated to be used exclusively in the diet; some of the undesirable effects caused by feeding canola can be rectified if the diet is made higher in saturated fatty acids. Mary G. Enig, Ph.D., Director Nutritional Sciences Division Enig Associates, Inc. marye@enig.com FAX:(301)680-8100"

GE canola class action suit moves forward in Canada

Court to hear GE canola class action suit arguments

Pesticide & Toxic Chemical News, October 28, 2004 Vol. 6, No. 209
An attempt by organic farmers in Saskatchewan, Canada, to file a class action suit against developers of genetically engineered canola moves into a courtroom in early November.

Justice Gene-Ann Smith of the Court of Queen's Bench in Saskatoon will hear lawyers representing Monsanto Canada, Bayer Crop Science and two organic growers argue the merits of the suit. Class actions are relatively new in Canada, and the plaintiff has to convince the court the action should be allowed to go forward. If the judge agrees to certify the suit, then a trial would be held later.

Farmers Larry Hoffman and Dale Beaudoin, on behalf of a group called the Saskatchewan Organic Directorate, wants to be able to sue Monsanto and Bayer for an as-yet-undetermined amount in compensation for being unable to grow organic canola. They say the companies' GE varieties spread into fields of conventional canola, making it almost impossible to grow and sell organic canola that must be free of GE seeds.

Monsanto spokeswoman Trish Jordan said her company will argue that the suit should be dismissed. She said the farmers are being put forward by the Directorate, Greenpeace, and the British Soils Association "as a platform to advance their anti-GE position in the public arena and this is not an appropriate use of the court's time and resources. These groups are engaging in a scientific, social and political debate concerning GE foods rather than having a legitimate legal dispute."

Recent june 08 email. "Thank you for your web article on rapeseed oil. 
 
I want to tell you about one of my experiences concerning cottonseed oil.
I am terribly allergic to cottonseed oil (have had the checkerboard tests on my back and back of arms twice in my life to confirm this), and my allergist told me that one in five people are allergic to cottonseed oil yet no companies place any warnings on their product to indicate that cottonseed is in the product.  I could die if I got a dose of cottonseed oil! 
 
Neosporin has put cottonseed oil in their regular antibacterial ointment.  I learned this the hard way back in November 2004.  My skin turned crimson red and began to itch terrible when I applied Neosporin ointment to a minor burn.  I washed the Neosporin off but the skin continued to itch and remained very red.  It finally calmed down, the burn healed completely in a couple of weeks, but for a full year after the burn was completely healed I still had that same patch of skin flare up on me from time to time, and go crimson red and itch.  It was a reaction to the Neosporin that I applied way back in November 2004 yet I was still having a reaction in November 2005.
 
Reading about Canola, rapeseed oil, and how animals get angry after being fed this oil makes me wonder if it has the same psychological effect on humans?  Has anyone done any research on canola, rapeseed oil in the diet and the reactions humans have after digesting it? 
Thank you,
Carol D 

Oregon Farmers File Suit to Prevent Destructive Canola Planting in Willamette Valley (2012) http://www.centerforfoodsafety.org/2012/08/15/oregon-farmers-file-suit-to-prevent-destructive-canola-planting-in-willamette-valley/   Search "GE canola class action suit"

Canola oil Dangers

" Recommendations from Mike:
Dr. Doug Graham states that "oils in general inhibit nutrient absorption in the small intestine".

Because of the lungs need for essential fatty acids in the oxidation relationship and are a lot of what make up surfactants in your lungs I have to encourage you to eat oils in some form.

All the above is very controversial and very time consuming to prove or disprove so with all the oil choices out there why take chances?  If you must use oils. 

Pure Olive oil only. Bariani (Sacramento California area) is a good one. Safflower and Sunflower oils are OK, but they contain Omega 6 which may or may not be not a good option for the heart or the mylin sheaths. PRO EFA or UDO's choice are real good ones for balanced EFAs.

Reject any foods, packaged or otherwise, which have in the label "...may contain vegetable oil, cottonseed, canola oil.." And if the label just says vegetable oil, I reject it since it does not specify which oil. 

Canola Oil

Dear Mike:

Thought you might find this interesting. I received this information from Dr. Andrew Weil. He said "that despite the scare stories, canola oil is not toxic. I suspect that your Internet informant might be confusing two varieties of the rapeseed plant (Brassica napus). Oils from the original rapeseed plant, a member of the mustard family, have been used as industrial lubricants. Rapeseed oil contains very high levels of a potentially heart-damaging compound called erucic acid, so plant scientists created a low-erucic-acid hybrid they called "canola" for use in cooking. (Most food-oil plants, including flax, peanut, corn, soy and sunflower, have been similarily crossbred to produce varieties with greater or lesser amounts of certain fatty acids, so this process is not uncommon) By federal regulation, canola oils can contain no more than 2 percent erucic acid: most varieties contain far less. Organic (unsprayed and not genetically modified), expeller-pressed canola oil is a moderately healthy oil that can be used for cooking when olive oil is not appropriate.  It is mostly monounsaturated fat, with less saturated fat than olive oil and some omega-3 fatty acids." So how do we tell if it is not genetically engineered and safe? Any suggestions? Thanks for your help, J. McG...

From Mike:
What puzzles me is that with all the really good and safe oils out there you are paying so much attention to canola.
I think it is bad. Genetic engineering scares me.  I care not so much what Andrew Weil says about it because as good as Andrew is, the medical model in general has a much wider toleration of toxicity then I am comfortable with. So with any doubts I just go to what is safe and sound.  Federal laws give me even less security or a sense of rational safety. Study prescription drug side effects to learn more about that.  Get Bariani olive oil or Udo Erasmus' EFAs and be pretty safe and sure. Or for Essential Fatty Acid oil

May 3, 2012 - Dear Mike: I would like to tell you about my experiences with canola oil. It took me five months to track down the culprit after having these symptoms for the first three of those months:
 
I  woke between three and five every morning with a pounding heart, swollen hands, and tingly fingers and toes. I used to get up and sit rocking and/or reading because I was so frightened. It took until nearly noon for the symptoms to subside. I had difficulty concentrating and gradually became uninterested in what used to be exciting for me to do. 
 
Finally I went to a doctor who, after little medical history and only the one BP test, declared I had HBP and prescribed a very potent and  (to my mind after researching it with all my chemical allergies) a problematic medication.
 
Instead of filling it, I thought back to when I felt well and tried to determine what I had been doing differently since then. The answer came back that I had replaced butter and other fats and oils with canola oil because it was advertised widely here in Canada as "heart healthy"
 
I decided to eliminate it entirely and did I get a shock when I discovered how many items I would no longer be buying! After being off it for a  couple of months with no early morning wakings I realized it had been the problem.
 
 I missed bread so much I phoned baker after baker until I finally found an Italian one that used no oil in the recipe and baked the loaves on an unsprayed board.  
 
I haven't eaten out in four years and never try food at bazaars, etc. It is a real hardship, especially now that I read that canola oil is being touted as fertilizer for potatoes. If that happens and its use becomes common I will be in a real pickle. At least with ingredient lists I can shop wisely, but fresh veggies.
 
I had a 24-hour reaction on Saturday afternoon after eating hothouse tomatoes in my salad. The same old troubles with the addition of weak legs, so no tomatoes for two more days and then a half one yesterday. I woke this morning with a strong heartbeat, swollen hands, tingly toes, and weak legs; symptoms which were gone by noon this time. So I suppose that producer is using oil as fertilizer.
 
Don't let anyone tell you canola oil is safe. at least not for everyone. Just like with peanuts and citrus, somebody is sure to react to it.
I don't know how to put the message out there though. The canola lobby is so loud and well-financed.
Evelyn Capps, Edmonton, Canada

November 27, 2012  Dear Mike,
I loved your article on Canola oil! I won't permit it in any form in my home.
August 1992, I began getting hives. At first very small and progressing rapidly to giant hives. I underwent scratch tests to determine what was causing this problem and they didn't reveal anything. I had gone on a low fat diet and started using Coffee Mate Low Fat powdered creamer. By Christmas of 1992 while travelling to Florida for the holidays I took individual packets of the original coffee mate and noticed I didn't have any hives. Christmas Day, after a lovely dinner, I immediately had a giant hive. Depressed I returned to our motel and turned on the television. I saw a commercial for what I thought was Grape Seed Oil and that was a moment that changed my life. Returning home I went to my allergist again, told him about the 'grape seed oil' (am allergic to grape seeds) and he told me it was the RAPESEED (or Canola Oil) that was causing my giant hives and I should avoid it at all costs, Should the hives go internal I will be dead within minutes.
Researching the product I learned it's used in insecticides - which I'm also allergic to.
Over the past 2 years or so I have run into others who are allergic to Canola/Rapeseed oil. Just why is an allergy such as this NOT mentioned in side effects?
This allergy makes it so difficult to eat out even in the more high class eateries. It seems the fast food places are almost the only places who are using a modicum of intelligence. Other products are also using canola oil as an example: the spray for dry mouth.
Needless to say I have become an avid label reader! I buy organic when ever possible in my produce, eggs, meat,dairy etc. I use olive, corn, sunflower, palm and coconut oils only. I have become extremely distrustful of the FDA as well.
Have you considered taking a poll of who have had adverse effects, including allergy? If peanuts and their oil are listed as hazardous why can't Canola/Rapeseed oil have the same warning?
Thank you for your time,
Pat G,
Southwest Florida

From Dr. Bruce West

"There is no difference in the risk of cardiovascular disease between people who eat the most saturated fat and those who eat the least. And this proved beyond any doubt by examining 21 studies involving close to half million people monitored from 5 years to over 20 years.
So eat your meat, have a little real ice cream, and feel good about it. To prevent cardiovascular disease don't eat the real causes of heart attacks-processed foods that are loaded with sugar and polyunsaturated vegetable oils (corn, canola, and and all other crystal clear, pure oils on store shelves). These irritate and inflame your blood vessels and heart. And to be on the safe side , avoid  ........"
Taken from the August 2010 issue of Health Alert by Dr. Bruce West.  www.healthalert.com
Health Alert, founded in 1988  is the longest running alternative health newsletter in the USA. I see Dr. West as leading edge and one of the top experts in natural health in the USA. 

recent email comment but an canadiamyth busters

Copied from www.westonprice.org booklet "For Wise Traditions" Principles of Healthy Diets"  "The following new fangled fats can cause cancer, heart disease, immune system dysfunction, sterility, learning disabilities, growth problems, and osteoporosis. Other industrialized processed liquid oils such as soy, corn, safflower, cottonseed and canola". Bold added by mike.

April 2, 2015
Sirs,
"Your article about canola contains the following inaccuracy: canola oil was not produced through genetic engineering, in 1970 there was no genetic engineering field yet as such, it was conventional cross breeding process. In the late 1990's there were further modifications made, these were indeed genetic. It does not , of course, change the fact that canola is garbage.

Implying that by paying to FDA a ton of money ($50kk) one can get approval is not accurate at best. I used to work in medical device industry, getting 510k approval was a pain in one place, never mind a new device or drug. Bribing FDA may sound appealing to the "I hate the big farma" folks, but it is not reality. Reality is the medical scientific establishment wed to their favourite theories who control the entire field of medical research. That is where the problem lies , not in greedy corporations. Why a person who made a lot of money through his work and by his talent should be greedy is not clear to a normal person. Utopians and assorted lefties who never achieved anything are the people who are full of envy ( a human defect more frequently encountered than a pure greed) and accuse anyone successful to be greedy."

Sincerely,    Joseph    NJ

http://breathing.com/articles/canola-oil.htm
 

How Canola oil is made

https://www.youtube.com/watch?v=omjWmLG0EAs

Koolzaadolie toch niet zo natuurlijk?

In koolzaadolie gezond of juist niet-

Een oliesoort die “relatief nieuw” op de markt is gekomen is koolzaadolie. De reden waarom ik met nogmaals over deze olie begin  is omdat er nogal wat tegenstrijdige berichten te vinden zijn op internet wat betreft de geschiktheid van koolzaadolie om in te bakken.

Zoals je misschien wel weet maakt het nogal een groot verschil of je olie gebruikt om in te bakken, braden of wokken of dat je een plantaardige oliesoort gebruikt als dressing op je salade.

Maar het zijn niet alleen de onverzadigde vetzuren of de hittebestendigheid die bepalen of een olie goed is voor je gezondheid. Want weet jij waar de olie vandaan komt en of deze olie puur natuur is of dat het een geraffineerd product is?

Dat is nog niet het enige, de koolzaadolie uit de supermarkt is namelijk helemaal niet zo natuurlijk als dat men je doet laat denken.

Een stukje geschiedenis

Van oorsprong komt de kooldzaadplant voor in het gebied rondom de middellandse zee, met name in het oostelijke deel. Ook in India hadden ze ruim 2000 jaar voor Christus al kennis van de plant. Toepassingen waren toen met name als lampolie en een klein deel als consumptie. Met name de eerste toepassing was belangrijk, omdat het een ruim beschikbare, dus goedkope, vervanger was van de schaarse olijfolie. Olijfolie was voor de ‘upper-class’, koolzaadolie was voor het gepeupel.

Na de middeleeuwen werd koolzaad ook geïntroduceerd in Europa, en werd zelfs het meest verbouwde olie-gewas in Europa. Met name Duitsland en Nederland waren in die tijd de grootste producenten. Ook in Europa was de olie het meest populair voor gebruik in lampen, maar meer en meer werd ook gezocht naar toepassingen in de voeding. Dit laatste plan mislukte echter, omdat de koolzaadolie erg bitter smaakte door de aanwezigheid van erucazuur.

Daardoor bleef het gebruik beperkt tot smeermiddel voor stoommachines, lampolie en als grondstof voor de productie van zeep. Tijdens de beide wereldoorlogen, na de ‘uitvinding’ van de margarine, werd de teelt fors uitgebreid voor de productie hiervan. Margarine werd toen gepresenteerd als het goedkopere en ‘gezondere’ alternatief van de échte roomboter.

In de zeventiger jaren werden de toepassingen van koolzaad sterk uitgebreid, met name door het feit dat de telers kans zagen om het bittere Erucazuur uit de plant en het zaad te bannen. Hierdoor kwam niet alle de koolzaadolie binnen bereik voor menselijke consumptie, maar ook de restproducten, de perskoek, kon gebruikt worden als veevoer.

Ook de functie van lampolie werd verder ontwikkeld, en inmiddels wordt koolzaad ook gebruikt bij de productie van biobrandstof. Dit laatste overigens nog op kleine schaal, maar wel hoopgevend voor de toekomst.

De laatste jaren worden er steeds meer vraagtekens gezet bij de menselijke consumptie van Koolzaadolie. Aan de ene kant bevat koolzaadolie veel gezonde stoffen, met name antioxidanten en Omega-3. Fantastisch! Maar aan de andere kant wordt er gewaarschuwd voor het té hoge gehalte aan Omega-6 en de gevaren van oververhitting.

Hoe dit allemaal in elkaar steekt, lees je in dit artikel.

Koolzaadolie was vroeger oneetbaar

Koolzaadolie is een plantaardige oliesoort waar de Romeinen al mee bekend waren en niet om te eten of bakken. Tenminste, als het niet noodzakelijk was. Nood breekt wet om het zo maar te zeggen. De reden? Koolzaadolie was niet te pruimen, vanwege het hoge gehalte erucazuur. Dit is het goedje wat je ook terugvindt in mosterdzaden.

Laten we het er op houden dat de koolzaadolie die de Romeinen tot hun beschikking hadden niet echt smaakneutraal was. De Romeinen gebruikten deze oliesoort daarom het liefste als lampenolie.

Er gaan ook weer verschillende verhalen de ronde op het internet over hoe giftig erucazuur wel niet is. Erucazuur is een plantengifstof die van nature voorkomt in de meeste koolsoorten. (1)

De mate waarin je deze zuren binnenkrijgt zijn bij een gevarieerd voedingspatroon dusdanig laag dat er geen gevaar bestaat voor je gezondheid. Als dat ook wel het geval zou zijn dan konden we bijvoorbeeld ook geen mosterd meer kopen in de winkel.

Alhoewel, van transvetten weten we inmiddels ook dat ze als giftig en ongeschikt voor menselijke consumptie worden beschouwd in onder andere Denemarken en de Verenigde Staten, toch worden we door de voedingsindustrie ook nog volgepropt met transvetten.

Maar goed terug naar de koolzaadolie. Door middel van het kweken van gewassen met minder erucazuur in de jaren 70 van de vorige eeuw, werd koolzaadolie wel te pruimen en daarmee werd koolzaadolie ook een ingrediënt in vele voedingsproducten zoals margarine.

Immers, koolzaadolie is een zeer rendabel gewas, het heeft voor de boeren als voordeel dat het de grond niet uitput. Vaak wordt koolzaadolie ook gepland als de voedingsstoffen een beetje uit de akkers raken door intensieve verbouwing. Koolzaadplantjes kun je makkelijk oogsten en daarna de gekortwiekte plantenresten op de akker laten staan zodat deze resten weer als voeding voor de bodem dienen.

Maar deze nieuwe koolzaadplant is in tegenstelling tot het oude koolzaadplantje, die ook voor het vee niet te pruimen vanwege het erucazuur, ook beschikbaar als veevoer.

Al met al een heel rendabel plantje dat koolzaad. Je kunt het goedkoop en gemakkelijk produceren met een hoge opbrengst.

De gezondheidsvoordelen van koolzaadolie

We gaan even verder met de menselijke consumptie van koolzaadolie. Koolzaadolie is met name populair in de keuken omdat de smaak neutraal is, en veel milder dan bijvoorbeeld olijfolie, wat een hele sterke, uitgesproken smaak heeft. Op de vraag of koolzaadolie belangrijke voedingsstoffen bevat, moet ik volmondig ‘ja’ op zeggen. Kijk maar eens wat er aan voedingsstoffen zit, als we een eetlepel (14 gram) koolzaadolie nemen:

Als we naar de hoeveelheden kijken, komen we op het volgende lijstje:

Uit dit voorgaande lijstje kun je snel de conclusie trekken dat koolzaadolie veel belangrijke voedingsstoffen in zich heeft, met name omega-vetzuren. Omega-vetzuren staan bekend als gezonde vetzuren, maar hier moeten we wel een belangrijke kanttekening bij zetten:

Koolzaadolie wordt geëxtraheerd en niet geperst

Je kunt net als alle andere plantaardige oliesoorten olie krijgen in verschillende kwaliteiten. Je kunt eerste persing krijgen en je kunt koude persing krijgen. Dit heeft allemaal te maken met het oxidatieproces. Dit zal ik je verderop in het artikel uitgebreider uitleggen.

Waar het op neerkomt is dat plantaardige olie voornamelijk bestaat uit onverzadigde vetzuren, dat is ook wat het zo gezond en aantrekkelijk maakt, maar ook gevoelig voor bewerking.

Die onverzadigde vetzuren kunnen maar heel slecht tegen:
• Zuurstof
• Hitte
• Licht

Daarom is koudgeperst beter en duurder dan geperst onder hogere temperaturen. Daarom is verse olie duurder, daarom zit een goede olijfolie in een donkere glazen fles. Dit zijn namelijk allemaal omstandigheden die ervoor zorgen dat de olie bederft of oxideert en er dus allerlei ongezonde eigenschappen ontstaan.

En daar is waar de voedingsindustrie een afweging moet maken, al het bovengenoemde voorkomen drijft de prijs van de koolzaadolie omhoog. Bij een koude persing is het rendement niet erg hoog omdat je maar beperkte druk op het zaadje kunt leveren. Het niet in aanraking met zuurstof laten komen en vers houden maakt de koolzaadolie ongeschikt voor verdere verwerking.

Dus wat gebeurt er dan? De olie wordt bewerkt, of met andere woorden geraffineerd. Hoe dat in zijn werk gaat is heel mooi te zien in deze aflevering van de keuringsdienst van waarde:

http://keuringsdienstvanwaarde.kro.nl/seizoenen/2013/afleveringen/28-03-2013

Wat de industrie helaas doet met die koolzaadolie is in plaats van de olie eruit te persen, door middel van een chemisch proces de olie uit het zaad te scheiden onder hoge temperatuur.

De stof die hierbij wordt gebruikt is hexaan, een stof die, brandbaar, irriterend, schadelijk voor de gezondheid, schadelijk voor de omgeving is volgens de internationale GHS normering. Je kent ze wel die stickers op schoonmaakmiddelen.

Dus daar gaat de utopie van een biologische gezonde nieuwe plantaardige olie. En hetzelfde geldt trouwens ook voor soja-olie, wat ook met behulp van hexaan wordt geëxtraheerd uit het zaadje in plaats van het zonder toegevoegde middelen er uit te persen.

Nu weet ik wel dat er wel meer chemische producten worden gebruikt in de voedingsindustrie en dat dit helemaal geen gezondheidsgevaar hoeft op te leveren en je niet aan bangmakerij moet doen.

Okee, dat begrijp ik, maar verkoop dan niet een olie als 100% plantaardig en weet ik niet wat, terwijl het gewoon weer zo’n chemisch kunstmatig bewerkt product is!

Verreweg het grootste gedeelte van de koolzaadolie die we in de supermarkt terugvinden word op deze manier gewonnen. Dit is de koolzaadolie die je kunt kopen voor in de keuken, maar het is ook deze koolzaadolie die we terugvinden in andere producten zoals margarine.

Maar ook de koolzaadresten die overblijven nadat de olie uit het koolzaad is gewonnen met behulp van hexaan worden verwerkt tot veevoer. En alles wat het vee eet komt uiteindelijk via een omweg ook weer in ons lichaam terecht.

Daarom ben ik ook een groot voorstander van grasgevoerd vee, in plaats van vee dat van die restproducten van de voedingsindustrie als voer krijgt, de hele variatie wordt hiermee om zeep geholpen, koeien, kippen, varkens, mensen we eten straks allemaal hetzelfde. Mais, soja, koolzaad en palm.

En door het gebrek aan variatie krijg je een opeenstapeling van gifstoffen in de voedselketen, bijvoorbeeld die kleine beetjes hexaan die hun weg vinden via je margarine, je biefstukje en het koekje bij de koffie.

Ik zie in de winkel ook wel koolzaadolie die 100% biologisch en koudgeperst is, dat is dus een heel ander verhaal. Dit is een belangrijk verschil, want mijn grootste probleem met koolzaadolie is de manier waarop het gewonnen wordt!

Nieuwe koolzaadgewassen zijn genetisch gemanipuleerd

Maar dan kom ik gelijk maar op mijn volgende punt: van de lijst met toegestane koolzaadgewassen in Europa is een groot gedeelte genetisch gemodificeerd. Dat is voor mij een groot punt omdat net als de sojagewassen in Argentinië die genetische modificatie op den duur leidt tot nog meer landbouwgifgebruik en niet minder.

Daarnaast is het nog de vraag of je überhaupt toe moet geven aan genetisch gemodificeerde voeding, want op het moment is de genetische modificering nog niet goed uitontwikkeld en is het in handen van maar een paar grote multinationals.

Ik heb laatst dus op ARTE een docu gezien over het genetisch gemodificeerde soja uit Argentinië, en hoe er steeds meer sterk gif ingezet moest worden met allerlei hele nare gevolgen zoals misvormde kinderen als gevolg van dat gif. In een andere documentaire, volgens mij zelfs op de NPO ging het over genetisch gemodificeerd katoen in India, dat kwam op hetzelfde neer.

Er werd beloofd dat er veel minder gif nodig was. Immers, het plantje was gemodificeerd, beter en nieuwer met een hoger rendement. Dus al die boeren overstappen op het gemodificeerde plantje, wat blijkt? Het plantje doet het helemaal niet zo goed, en er zijn veel meer pesticiden nodig dan voorheen.

En die pesticiden werden weer exclusief verkocht door dezelfde bedrijf als die de boeren het plantje op de eerste plaats aangesmeerd hadden!

Hoe dan ook, al die koolzaad die op dit moment geteeld wordt in Europa is er ook om onze veestapel te voorzien van voeding. Vooral omdat we in Europa een groot probleem hebben met de genetisch gemanipuleerde soja uit Argentinië dat vol gif zit. Zolang de industrie niet levert wat ze beloven zie ik genetisch gemodificeerd voedsel als een bedreiging. En dan nog vanuit het standpunt van wat het meest gezond is, zal voeding dat zonder kunstmest en pesticiden altijd gezonder zijn dan gemodificeerd voedsel.

Maar ben ik de enige of valt het meer mensen op dat het soja en het koolzaad beide genetisch gemodificeerd zijn, de olie van beide met hexaan wordt geëxtraheerd en beide met name gebruikt worden voor veevoer, biobrandstof en nu dus ook hun weg hebben gevonden in de menselijke voedingsindustrie?

Andere nadelen

Koolzaadolie bevat door de chemische manier van winnen nog steeds resten van hexaan, dit wordt ook niet ontkent door de industrie. Maar als er bijvoorbeeld gekeken wordt naar de emissies van een bepaalde fabriek die koolzaadolie verwerkt dan zijn er geen cijfers boven tafel te krijgen over hoeveel hexaan er nou precies achterblijft in de olie of in producten waarin de koolzaadolie verwerkt wordt (2).

Daarnaast bevat koolzaadolie ook zeker transvetten. Weliswaar maar 1/18 delen is transvet, dat is niet veel, maar van transvetten hoef je ook maar 2 gram binnen te krijgen, wil je je gezondheid schaden! Het geniepige me die kleine hoeveelheden is dat ze niet op het etiket vermeld hoeven te worden, dus jij als consument denkt dat er geen transvet inzit!

Gebruik van koolzaadolie in de keuken

Vooral in Duitsland en de Verenigde Staten wordt koolzaadolie vooral gebruikt om in te bakken. Dit komt omdat het een heel hoog rookpunt heeft, het is goedkoop en het wordt aan de man gebracht als de nieuwe super plantaardige olie, met heel veel onverzadigde vetzuren. Dat laatste klopt ook zeker. Wat dat betreft is koolzaadolie een veel betere keus dan bijvoorbeeld zonnebloemolie. Maar de vraag is of koolzaadolie de beste keus is voor gebruik in de keuken?

Om je het een en ander duidelijk te maken over bakken, braden en wokken in plantaardige olie is het wellicht handiger om uit te leggen wat er met vetten gebeurt als je ze verhit.

Omega 3 niet verhitten!

Normaal gesproken baseer je de keuze op welke oliesoort je neemt op basis van de hoeveelheid onverzadigde vetten. Hoe meer onverzadigde vetten een olie bevat des te beter. Al helemaal wanneer de onverzadigde vetten die er in zitten ook nog eens voor het grootste gedeelte meervoudig onverzadigd zijn. Hoe meer meervoudig onverzadigde vetten hoe beter.
Echter, deze meervoudig onverzadigde vetten kunnen heel slecht tegen hitte.

Meervoudig onverzadigde vetten, zoals omega 3, die zo goed zijn voor je gezondheid veranderen al snel van structuur als je deze verhit of langdurig in contact laat komen met zuurstof. Dit heet oxideren of ouderwets: de vetten worden ranzig.

Dit betekent dat deze eens zo gezonde meervoudig onverzadigde vetten gaan ontbinden en hun gezondheidsbevorderende eigenschappen verliezen. Sterker nog, bij verhitting worden deze vetten juist erg ongezond en zorgen ze ervoor dat er allerlei vrije radicalen in je lichaam vrijkomen, ze bevorderen dan juist ontstekingen en zorgen voor vroegtijdige veroudering van je lichaam.

Bij sterke verhitting zorgen deze meervoudig onverzadigde vetten er zelfs voor dat je wordt blootgesteld aan kankerverwekkende stoffen. (3)

Omega 6 beperkt verhitten

Omega 6 ken je waarschijnlijk beter als dat andere onverzadigde vetzuur. Het feit dat het enkelvoudig is qua structuur maakt dat omega 6 stabieler is wat betreft de gevoeligheid voor zuurstof. Daarnaast is omega 6 ook iets minder gevoelig wat betreft de temperatuur, maar dan nog geldt, als je gaat bakken of braden oxideert ook omega 6 snel.

In alle plantaardige oliën zit veel omega 6, dus plantaardige oliën zijn op een paar uitzonderingen na, daarom niet erg geschikt om mee te bakken!

Omega 9 beperkt verhitten

Naast omega 3 en 6 heb je ook nog omega 9, dit is een meervoudig onverzadigd vet wat je bijvoorbeeld terugvindt in olijfolie. Deze omega 9 kan je lichaam zelf trouwens ook aanmaken, dus je hoeft niet bang te zijn dat je geen omega 9 binnenkrijgt. Ook dit is een meervoudig onverzadigd vet maar het is qua structuur al een stuk stabieler als omega 3.

Leuk als je scheikunde hebt gestudeerd maar wat betekent dat in de praktijk?

Dit betekent dat deze soort vet minder snel oxideert, het behoudt zijn structuur dus langer en dus ook de gezondheidsbevordende eigenschappen. Zolang het onverzadigde vetzuur nog intact is blijven de gezonde eigenschappen ook intact.

Op het moment dat de structuur kapotgaat, oftewel oxideert, dan wordt de vetzuur ongezond. Omega 9 vetzuren zijn ook in beperkte mate bestand tegen verhitting.

Rookpunt

Het rookpunt van verschillende plantaardige oliën geeft aan wanneer de olie begint te branden en dus kankerverwekkend wordt. De oxidatie van de onverzadigde vetzuren hangt ook af van de andere ingrediënten van de olie.

Het rookpunt is afhankelijk van de verhouding hoeveelheid verzadigde en onverzadigde vetzuren in een olie, de verzadigde vetzuren in een olie zorgen ervoor dat de onverzadigde vetzuren minder snel oxideren en zorgen ervoor dat de olie in zijn geheel genomen meer hittebestendig is. Een complete lijst met de verschillende rookpunten van verschillende plantaardige oliën vind je hier: https://nl.wikipedia.org/wiki/Rookpunt

Verzadigde vetten

De meest stabiele vetten wat betreft temperatuur zijn de zogenaamde verzadigde vetten. Verzadigde vetten zijn vetten die bij kamertemperatuur een vaste vorm hebben en niet vloeibaar zijn. Een uitzondering op deze regel zijn de transvetten, dit is weer een truc van de voedingsindustrie waarbij plantaardige oliën zijn gehydrogeneerd en daardoor niet vloeibaar zijn maar in vaste vorm bij kamertemperatuur. Alsof het allemaal niet al lastig genoeg is. Deze vetten zijn het meest ongezond van allemaal en deze moet je helemaal mijden!

Dus natuurlijke vetten in vaste vorm zijn wat betreft temperatuur het meest stabiel. Je moet dan denken aan roomboter, ossenvet of een ander dierlijk vet. Een andere optie zou palmolie of kokosolie kunnen zijn omdat daar veel verzadigde vetten inzitten en heel hittebestendig zijn.

Ik ben van mening dat de trend op dit moment weer helemaal doorslaat naar de andere kant op en dat mensen weer aan het bakken zijn in dierlijke vetten die onnodig veel verzadigde vetten bevatten.

Je hoeft niet perse meteen maar in reuzel te gaan bakken omdat je op internet leest dat plantaardige oliën niet geschikt zijn om in te bakken.

Wat is wijs

Zoals je hebt kunnen lezen zijn er eigenlijk maar een paar afwegingen die de keuze voor het juiste vet of olie om mee te bakken bepalen. Ten eerste de temperatuur waarvoor je de olie gebruikt. Even een kipfiletje bakken gebeurd op een veel minder hoge temperatuur dan bijvoorbeeld wokken.

Mijn voorkeur gaat altijd uit naar ongeraffineerd en indien mogelijk kies ik toch voor een olie en niet voor vet. Waarom? Omdat er hele gezonde oliën zijn, die op een natuurlijke manier geperst worden en heel hittebestendig zijn.

Ik wil alleen mijn kipfiletje bakken of even de groente wokken en that’s it. Tegen de tijd dat het vet vloeibaar is, is mijn kipfiletje in de olie al klaar!

Pak je de rookpuntlijst erbij dan wordt het heel makkelijk. Ten eerste moet het een hoog rookpunt hebben. Ten tweede willen we natuurlijk ongeraffineerde olie hebben. Dan hebben we de keuze uit: amandelolie, avocado-olie, hazelnootolie, katoenzaadolie en mits ongeraffineerd ook koolzaadolie (expellerpers) en rijstolie.

Wat betreft neutrale smaak en temperatuur en hoge temperatuur is rijstolie mijn grote favoriet. Deze olie is zeer hittebestendig. Zorg er wel voor dat je biologische rijstkiemolie neemt, anders heb je alsnog een chemisch bewerkte olie.

Echter, ook rijstolie is ook niet echt een olie voor elke dag, dat komt weer vanwege het feit dat er in verhouding meer omega 6 inzit dan omega 3. Je zult dus wat vaker krillolie als supplement erbij moeten nemen, dan kan het wel.

Dus uiteindelijk kom je toch weer uit bij de goede oude olijfolie maar dan niet de extra virgin, je neemt voor even een kipfiletje bakken de gewone olijfolie. Daarnaast kun je kokosolie gebruiken omdat de verzadigde vetzuren in kokosolie middellange verzadigde vetzuren heeft en geen korte keten vetzuren zoals de meeste dierlijke vetten.

De verzadigde vetzuren uit plantaardige bron worden door je lichaam geheel opgenomen, veel beter dan de verzadigde vetzuren uit dierlijke bron.

Maar wil je echt op temperatuur bakken dan volstaat ongeraffineerde kokosolie niet. Dan moet je de geraffineerde versie hebben, die weer is bewerkt met behulp van chemische toevoegingen. De olie wordt onder andere ontgeurd en ontkleurd.

Dus samengevat:
1. Normale olijfolie of  voor normale temperaturen afgewisseld met,
2. Rijstolie voor als het heel heet moet,
3. Ongeraffineerde kokosolie vanwege de talloze gezondheidsvoordelen, anders zou je eigenlijk altijd olijfolie gebruiken als je je verhouding omega 3 en 6 in acht neemt.

Nog een oppasser: slaolie is geen olie van sla, maar een mengsel van verschillende oliën, meestal soja en koolzaad, dus twee keer hexaan en twee keer genetisch gemodificeerd!

Koolzaadolie eindoordeel

Maar wat moeten we nu dan met de koolzaadolie? Mijn grootste problemen zitten hem niet zozeer in de koolzaad op zich. De industrie heeft een jaar of 40 geleden al zonder genetische manipulatie de nare smaak eruit weten te telen, wat ze toen hadden was een plantaardige olie die heel geschikt is om mee te bakken.

Als je vandaag de dag een koolzaadolie zou kunnen vinden waarvan je 100% zeker bent dat er geen gebruik is gemaakt van de chemische manier van oliewinning door hexaan, zonder genetische modificatie, dan kun je stellen dat de olie vergelijkbaar is met rijstolie.

Maar ga er maar niet vanuit dat die koolzaadolie die bij jou in de super staat voor een zacht prijsje daaraan voldoet. Nogmaals kijk maar even naar de link over walnootolie dan weet je weer helemaal waarom je altijd voor een 100% biologische koudgeperste, ONGERAFFINEERDE olie moet kiezen.

Biologische koolzaadolie zou een hele goede kandidaat kunnen zijn. Vooral in Duitsland is er een groot aanbod van koudgeperste koolzaadolie, weliswaar heeft deze koolzaadolie nog steeds een verkeerde verhouding tussen omega 3 en 6 namelijk 1:2, maar het is al veel beter dan de meeste plantaardige oliën.

Helaas ben ik erg op mijn hoede als het om de grote vier gaat: mais, soja, koolzaad en palm. Dus vandaar dat mijn lijstje!

1 http://www.voedingscentrum.nl/encyclopedie/plantengifstoffen.aspx
2 http://hdl.handle.net/2142/77867
3 http://www.ncbi.nlm.nih.gov/pubmed/10092403

http://rationalwiki.org/wiki/Canola_oil

http://www.optimalegezondheid.com/koolzaadolie-gezond/

oolzaadolie: gezond of niet?

Is koolzaadolie nou gezond of niet? De wetenschap is er verdeeld over. Koolzaadolie wordt relatief gezien nog niet zo lang verkocht als voedingswaar, vroeger werd het eigenlijk voornamelijk gebruikt als lampolie. Het is een plantaardige olie die wordt gewonnen uit de zaden van koolzaad (Brassica Napus). De smaak van koolzaadolie is heel mild en neutraal en wordt daarom wel gekozen in plaats van een sterk smakende olijfolie. In dit blog de feiten over koolzaadolie op een rijtje.

1 eetlepel (14 g) koolzaadolie bevat o.a.

Hieruit zou je kunnen concluderen dat koolzaadolie een belangrijke bron van Omega-6 is. Omega 6 (ook wel linolzuur genoemd) zijn essentiële meervoudig onverzadigde vetzuren. Dit zou verschillende positieve eigenschappen hebben als het remmen van de aanmaak van cholesterol en het versterken van je afweersysteem. Maar het is alleen gezond mits in beperkte mate en in de juiste verhouding tot omega 3. Een te grote inname van omega 6 zou juist ontstekingen bevorderen en de werking van insuline remmen. Het probleem is dat het in veel producten zit en vaak wordt toegevoegd waardoor veel mensen een overschot hebben van omega 6 ten opzichte van omega 3. Wil je dit voorkomen eet dan zo min mogelijk bewerkte en voorverpakte producten en zo veel mogelijk vers. De balans tussen omega 6 en omega 3 is dus belangrijk en deze balans is in koolzaadolie van nature juist prima.

Omega 6 en zo ook koolzaadolie verlaagt het slechte cholesterol (al heeft het geen bewezen gunstig effect op hart- en vaatziekten). Uit wetenschappelijk onderzoek blijkt dat wanneer het gebruik van boter tijdelijk wordt vervangen door koolzaadolie de concentratie LDL-cholesterol (slechte cholesterol) in het lichaam vermindert (Ari Palomäki, Hanna Pohjantähti-Maaroos, Marja Wallenius et al. 2010). Volgens Zweeds onderzoek is koolzaadolie een uitstekende bron van antioxidanten (E Södergren, L-B Gustafsson, S Basu et al. 2001).

Voordelen

Niet verhitten
Al heeft koolzaadolie een vrij hoge warmtetolerantie, je kunt deze toch beter niet verhitten. Plantaardige oliën zoals zonnebloemolie, maïsolie, sojaolie, koolzaadolie en saffloerolie zijn zeer rijk aan meervoudig onverzadigde vetten die oxideren zodra je ze boven een bepaalde temperatuur verhit. Geoxideerde oliën zijn zeer ongezond voor hart- en bloedvaten omdat ze aderverkalking kunnen veroorzaken. Volgens Chinees wetenschappelijk onderzoek is het verhitten van koolzaadolie daarnaast ook kankerverwekkend (Chen H, Yang M et al. 1992).

Koolzaadolie wordt zoals gezegd gewonnen uit koolzaad, en is dus een andere olie dan raapolie of raapzaadolie die wordt gewonnen uit raapzaad. Deze worden regelmatig door elkaar gehaald en de termen door elkaar heen gebruikt. Het betreft twee verschillende variëteiten en in dit blog hebben we het over koolzaad (Brassica Napus).

http://jessevandervelde.com/koolzaadolie-gezond-of-niet/

Homepagina > Ingrediënten > Vetstoffen > Olie > Raapzaadolie

Raapzaadolie

vrijdag 30 maart 2012, door wim

Raapolie of raapzaadolie is een plantaardige olie die koudgeperst werd uit de zaden van raapzaad (Brassica rapa L. syn. Brassica rapa ssp. oleifera). Ze is vandaag bijna geheel verdrongen door de goedkopere koolzaadolie.

Culinair wat mider aantrekkelijk door de moeilijker te combineren smaak, maar rijk aan vitamine K en andere micro-nutriënten.

De betere natuurwinkel heeft deze olie wel. In de supermarkt ga je er waarschijnlijk vergeefs naar zoeken. Het verbrandingspunt ligt bij 210°C, wat hoog genoeg is voor bakken en braden. De nogal speciale smaak is echter minder aangenaam.

Geraffineerde raapolie wordt patentolie genoemd. Door de raffinage was dit vroeger de betere lampolie die het lampglas niet zo snel zwart maakte en een heldere witte vlam gaf.

Raapolie wordt wel eens verward met het Engelse "rape oil" en het Duitse "Rapsöl", want dat is eigenlijk koolzaadolie. Ook in Nederland wordt koolzaadolie wel eens raapzaadolie genoemd.

Dit artikel beantwoorden

http://jessevandervelde.com/koolzaadolie-gezond-of-niet/

In de film Lorenzo'soil gebaseerd op een waargebeurd verhaal wordt een kind juist beter door Erucazuur, voorkomend in Koolzaad olie. Zie https://nl.wikipedia.org/wiki/Lorenzo's_Oil en https://nl.wikipedia.org/wiki/Erucazuur, en op de flessen hier staat dat het koudgeperst is. Ik ben nog niet klaar met dit onderzoeken

Erucazuur factsheet

https://www.carlroth.com/downloads/sdb/nl/9/SDB_9932_BE_NL.pdf

 

 

 

 

 

 

 

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En wel hierom: | Appendix 156 Vaccine makers bypass WHO regulations | Bijlage 157 Het probleem van overbehandeling bij borstkanker | Bijlage 158 Chemotherapie vermoordt u | Bijlage 159 Borstbesparende operatie beter dan amputatie voor overlevingskansen bij borstkanker | Appendix 160 Vaccine induced bone fractures | Bijlage 161 hulpstoffen in Vaccins toegegeven door CDC | Appendix 162 meningitis: symptoms, how to prevent, how to treat | Appendix 163 Training of nutrtionists often shady | Appendix 164 Molecular Biochemist Dr.Lucija Tomljenovic, PhD, explains why vaccines not only don't work, but are extremely harmful and can be lethal as well | Appendix 165 CDC knew about MMR vaccine autism link as early as 1999, but covered it up | Appendix 166 Scientists at the vaccine safety debate January 2011 | Appendix 167 Vaccinated children 5 times more likely to contract auto immune diseases | Appendix 168 Before and after vaccine: this is what mass brain destruction looks like | Appendix 169 Hepatitis B | Appendix 170 Countries where vaccines are not mandatory and the nazi roots of vaccines and drugcompanies | Appendix 171 The dangers of soybean oil | Appendix 172 Vaccines do not protect against Measles | Appendix 173 HPV vaccine | Appendix 174 Hoogleraar Peter Gøtzsche over corruptie in de farmaceutische industrie | Appendix 175 Dr Arlan Cage | Appendix 176 How vaccines damage your immune system | Appendix 177 Vaccines are not tested properly | Appendix 178 Documentaries exposing pharma fraud | Appendix 179 Dr Suzanne Humphries | Appendix 180 Dr Russel Blaylock: Vaccinations can kill you or ruin your life | Appendix 181 Doctors who clearly explain why vaccines are neither safe nor effective | Appendix 182 Dr Sherri Tenpenny | Appendix 183 Alan Phillips attorney Vaccine Rights | Appendix 184 Dr Rebecca Carley | Appendix 185 Vaccines bargain basement of the medical industry, says Maurice Hilleman (who developed 36 vaccins) admits AIDS and Cancer causing virusses were added to vaccines | Appendix 186 Many independent studies show vaccine dangers, Damages paid by pharmaceutical companies for vaccine damahge | Appendix 187 The truth behind Vaccinations | Appendix 188: Guess what happened to Nazi war criminals responsible for the genoside of millions: After aquittal or a short prison sentence they went back to being CEO's for big Pharma! | Appendix 189: Mercola: What?s the Right Dose of Exercise for a Longer Life? | Appendix 190 What happened to Dr Mercola? | Bijlage 191: hoofd RIVM zegt Kindervaccinaties veroorzaken hersenvliesontsteking

Laatste wijziging op: 28-10-2015 14:34