Canola oil is the biggest hidden health ‘danger’ at the prepared food bar

Canola oil, or rapeseed oil, is one of those ubiquitous oils used in restaurants, delis, even organic food stores for baking and the deli bar. It’s cheap, plentiful and nearly all of the canola oil you buy at a regular grocery store is genetically modified. But that’s not the only reason it’s not good for you, or your digestive system, according to this report from Natural News.

“How DOES rapeseed oil magically turn into canola oil? It’s ‘deodorized’ with a chemical component. . . Hexane, a vapor component of gasoline, is used to process oils and has been since World War II . . . The omega-3 fatty acids of processed canola oil are transformed during the deodorizing process into trans fatty acids. The reason why canola is particularly unsuitable for consumption is that it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.”

Next time you go into your favorite restaurant, ask them what kind of oil they use for French fries. If they say canola oil, perhaps you could enlighten them as to the serious ill effects.

Natural News states, “Canola depletes vitamin E. Canola increases the rigidity of membranes, which can trigger degenerative diseases. Because of canola’s high sulfur content, it goes rancid easily, which can exacerbate allergies and compound problems with bronchial or asthmatic issues. Human studies reveal canola causes increase in lung cancers. Canola can shorten lifespan of animals and lower platelet count. Daily canola consumption can raise your triglycerides over 40 percent. Canola oil molds quickly and inhibits enzyme function. It opens the door for free radicals, undermining natural antioxidants . . .”

Exercise your food freedom today! Use healthier oils like coconut, grape seed, olive oil or ghee. Stop buying products made with canola oil, even if they are proclaimed “healthy.”

Sources:

Science.NaturalNews.com

NaturalNews.com