Let us guess, do you know what Canola seed is? Sure you’ve heard of Olive and coconut trees, but not Canola? That’s because it doesn’t exist.
Canola oil is not natural oil, it is a commercial product which originates from a genetically modified version of Rapeseed (which is toxic).
Therefore, it is really confusing why so many “natural” food stores, even famous like Whole Food’s, consistently use Canola oil in their ready-to-eat meals and Food bars (such as in their baked products, salads, dressings, and so on)?
Canola oil was first created in a Canadian university lab by Dr Baldur Steffanson. Dr Steffanson, after getting his newly designed version of Rapeseed approved by FDA (with less toxic erucic acid) he went on to work for Calgene (which later was acquired by Monsanto).
For this purpose, there is no such thing as “organic” Canola oil as the raw component itself is genetically altered rapeseed.
So what are the most significant health risks of consuming foods that include Canola oil? Let’s look at a few:
Canola drains vitamin E.
Canola raises the rigidity of membranes, which can cause degenerative diseases.
Because of its high sulphur content, it goes rancid quickly, which can worsen allergies and compound issues for people with bronchial or asthmatic.
Human studies report canola causes an raise in lung cancers.
Canola can shorten the lifespan of animals and lower platelet count.
Daily canola use can increase your triglycerides over 40 per cent.
Canola oil moulds fast and also inhibits enzyme capacity.
It lets free radicals, weakening natural antioxidants, and can is linked to a heightened incidence of many diseases.
Canola doesn’t go bad, so it’s hard to tell if you’re eating unhealthy erucic acid.
The next time you visit the Whole Foods, or other greengrocers, Food court, be careful of being deceived into thinking they are the healthiest option in town.
Look for all natural shops and food providers that stock natural products. Another crucial fact to remember, there is no such thing as GMO-free Canola oil.
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