Studies have shown that Canola oil, destroys vitamin E, suppresses the immune system, and blocks (inhibiting) enzyme function. These GMO oils damage the gut’s healthy microbiota, which then leads to ‘leaky gut‘ diseases. Its effects are accumulative, sometimes taking years to show up. As with all GMOs, this oil can have serious long-term ramifications in human development and the health of future generations.
See: “The Great Con-ola” by Sally Fallon Aug.-Sep. Nexus Magazine, 2002.
COOKING CAN DAMAGE FATS/OILS
Cooking can damage even the best of oils, because heated polyunsaturated oils oxidize rapidly and contribute free radical damage to the body. Do NOT cook with polyunsaturated oils.
Unfortunately, many chefs, restaurants, schools, and hospitals use Canola oil, which is toxic to start with, in food their preparations. When choosing a restaurant, find out what kind of fat/oil they cook with. Tell them you want to avoid these damaged fats/oils. The more people speak up the sooner chefs/restaurants will make the necessary changes. Avoid all fried foods and food products containing or prepared with these damaged fats/oils. Unrefined rice or palm oils may be better options, but much depends on the source and processing procedure. The best options for cooking are water, poultry broth, organic wine, a small amount of butter, ghee, or coconut oil.
Olive oil, though mostly a monounsaturate, should not be used in normal cooking because of its omega 6 content. Instead, use cold pressed, extra virgin olive oil, moderately for flavouring upon serving.
Monounsaturates and Saturates can be heated at low temperatures (below 160C/320F). Oils at room temperature become rancid more quickly than refrigerated oils. AVOID OILS PACKAGED IN CLEAR GLASS OR CLEAR PLASTIC BOTTLES
Interaction with oxygen and light creates peroxides or free radicals that cause rancidity. Therefore, avoid oils packaged in clear glass or clear plastic bottles.
Use of independently certified organic seed in the production of unrefined oils is critical. The composition and quality of key nutrients in organic seeds is much higher and the seeds are free from pesticides and herbicides. Read labels carefully and look for the “Omegaflo” process, developed by Omega Nutrition, a pioneer in the industry. http://www.omeganutrition.com/. Omega Nutrition’s oil is independently QAI and JAS certified. Omega Nutrition, packages their oils in completely light- protected, dark high-grade plastic (HDPE) bottles to ensure the EFAs are well protected. Their oil can be found under the following labels: Omega Nutrition and Jarrow Formulas in the USA and Canada; Atowa, in Japan; Integrated Neutraceuticals in Hong Kong; and Natures Glory in Singapore.
CONSIDER THE TYPE OF FAT
Remember, it is not the fats themselves that are detrimental to health, but the damage that is being done to them and the imbalances being created. Read the small ingredients section on the food label of every product you buy. Research the companies behind the products. And, remember, fats/oils can be damaged by six factors: heat, hydrogenation, oxygen, light, homogenization, and genetic modification (GM). Therefore, avoid all fats/oils such as margarine, spreads and vegetable oils that have been damaged by any of these six processes.
Don’t be fooled by the sales hype on labels. “Low-fat, light, pure, and cholesterol-free” are meaningless if the fats/oils are damaged in the manufacturing process. It is far more important to consider the type of fats/oils, rather than simply counting the grams of fat. TV programs, dieticians and medical practitioners, who continue to recommend damaged fats/oils, are doing a great deal of harm. All the exercise and money in the world won’t reduce the enormous increases in degenerative diseases and the current epidemic of diabetes, obesity, and mental illness, until TFAs and damaged fats/oils are removed from our food supply, and the EFAs are restored in balance.
Natural fats found in whole nuts (without added oil), avocados, seeds that are not rancid, and organic dairy (suitable for your blood type) do not create a problem in a healthy body, when the EFAs are supplied in balance.
Because of biochemical individuality, climate, and living conditions, the amount of fat needed varies. As a general guideline, most people need from 15 percent to 30 percent of their calories from a combination of quality super/polyunsaturated, monounsaturated, and saturated fats. The ideal Omega-6 to Omega-3 fatty acid ratio for adults is approximately 1:1.
Encourage your government to stop wasting billions of dollars on “sickness” care, when a much more effective approach would be to ban the use these unhealthy damaged fats/oils in the food industry.
Encourage family members, friends, restaurants, schools, and practitioners to learn about fats and oils they consume!