Canola oil will be a thing of the past and here’s why.

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Is Canola oil bad?

What’s in your oil?

Most cooking oils go through an eye-watering amount of processing with chemical solvents, steamers, neutralizers, de-waxers, bleach and deodorizers before they end up in the bottle.

What they don’t tell you is that the “solvent” that is most often used to extract the oil is the neurotoxin hexane.

Hexane is a byproduct from gasoline production, (that’s a serious occupational hazard and toxic air pollutant, not a food btw). Yup, gasoline production. Yuck! It’s cheap to grow because of GMO modification, insects won’t touch it, why do we?

It’s been shown that some hexane residue can remain in the oil, and the FDA doesn’t require food manufacturers to test for residues.

Residue tests done by the Cornucopia Institute in 2009 found hexane residues in soybean oil. We are eating this chemical every time we cook with hexane-extracted oils. Almost all toxicology research focuses on the industrial use and inhalation of hexane, no one knows exactly how dangerous eating it is.

What the heck is a Canola?

Canola oil comes from a descendant of the rapeseed plant, a member of the Brassicagenus, along with some of our favorite vegetables like kale, broccoli, cauliflower and cabbage. Rapeseed oil was put on the market for human consumption in the 1950s, but was unpopular due to its strong flavor and off-putting color. After some selective breeding and careful marketing, rapeseed oil was now ‘healthy’ with a neutral taste. The name rapeseed was replaced with canola.

In 1995 they began genetically engineering (GMO) rapeseed to be resistant to herbicides, and now almost all canola crops in North America are GMO. Canola oil consumption has been linked to vitamin E deficiency and a shortened life span in animal studies. Research has also found some trans fats in canola oil, which were created during the heavy processing that it goes through. These trans fats are not labeled.

What does it do to our body?

Canola can cause damage!

Due to the high amounts of free radicals and inflammation, there is an increase of cancer risk and can hinder brain function. Not to mention the possibilities of strokes and the fact that it compromises the body’s ability to detox. And that’s just the start.

Ok so it’s clear we need to remove these oils out of our diet, but it’s not as simple as using a different oil when you’re cooking. Majority of fast food/fried foods are cooked in Canola. Look at the ingredient list for all the food you buy. I’m guessing that most of them have canola on the list.

In conclusion, it’s obvious we need to replace it with good old fats. Don’t be afraid of animal fats, they provide the most stable and nourishing vehicle for precious fat-soluble vitamins.

The real healthy alternatives.

Butter

Ghee

Lard

Tallow

Duck Fat

Coconut Oil,

Olive oil

Avocado oil

Sesame oil

Flax oil

Which is your favorite?

I usually use this avocado oil, this coconut oil, or a local butter. Occasionally I will use olive oil, but only for cold preparations.

Are you shocked how these oils infiltrate our foods?

Let me know!