Canola Oil is Rancid, Bleached and Has GMOs – Don’t Eat It
My mom was the first to tell me about the grossness of canola oil. It’s almost hard to believe that the FDA, government and decision-makers would knowingly allow the public to think that this lab-created concoction should be used as food.
Canola oil was created in the 70’s from the euric-acid-filled, rapeseed plant. It’s on the top of GMOs to avoid.
On top of that, the extraction of the oil from the seeds is very difficult, so corporations decided to use chemicals and high heat (destroys anything good in it) to get the oil out. Yuck.
Well now they need to clean the oil. Hmm… what should we use? Oh- how about lye. You know, like in soap. Yep, that’s in there along petroleum solvent and a host of other narly chemicals.
Now that the oil is rancid and stinky– it must be bleached and deodorized.
You guys- I haven’t even touched on all of the health issues that are being linked to this GMO freak of nature.
Free radical damage, cancer, retards normal growth (parents!), cardiovascular problems and the list goes on. Check out the articles below for more information.
What’s the bottom line?
Throw out your canola oil and stock up on organic extra virgin olive oil and organic coconut oil.
When in doubt, keep this golden rule in mind: โNature doesnโt make bad fats, factories do!โ โ Dr. Cate Shanahan
RESOURCES
http://articles.mercola.com/herbal-oils/canola-oil.aspx
http://foodbabe.com/2015/02/04/cooking-oils/
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