Re: rita....Canola Oil: Not As Organic or Natural As You Think

[Guest guest]

I forgot to add that there is canola oil in the Coconut oil spread. If we could just get them to use olive oil instead. To: EOHarm Sent: Monday, July 30, 2012 5:35

PM Subject: rita....Canola Oil: Not As Organic or Natural As You Think

you wrote coconut oil - did you mean canola oil?

Sheri

At 04:02 PM 7/30/2012, you wrote:

I have experience in this

area......... I bought the Earth Balance Organic Coconut Oil spread only

to find that I had a severe reaction to it. Corn is an allergy for

me anyway. But, instead of the typical reaction, I fainted -- not

before my heart started racing. Can you imagine how many people are

being hospitalized for supposed heart attacks when in fact it is an

allergic reaction?

From: Sheri Nakken

To:

Sent: Monday, July 30, 2012 9:11 AM

Subject: Canola Oil: Not As Organic or Natural As You

Think

canola oil isn't good, labeled organic or not - it can't be organic

because it is a genetically engineered product to begin with and is a

toxic oil o- Newmans Own Cookies have regular canola oil in them, even

though the cookie product label says organic. Buy Beware - BOO

HISS

http://www.greencradle.net/2011/02/wondering-about-canola-oil/

Here is an

interesting summary of how Stefansson worked with other scientists,

chemists, and plant breeders in the laboratory to create what is

essentially a genetically engineered variation of the toxic rapeseed.

http://www.mcgacanola.org/2008AwardRecipient.html

There is also a book called the Rape of Canola by Brewster

Kneen.

After altering the rapeseed plant, Dr. Baldur Steffanson went to work for

Calgene, which later became called MONSANTO. In fact, Dr. Steffanso

indeed also developed the Monsanto Round-up resistant variety of GMO

Canola. Canola has been Monsanto GMO’d to a stunning degree, not

only are a considerable amount of the canola plants out there genetically

engineered to be resistant to the toxic Roundup herbicides applied to

them, but even approximately 80% of WILD Canola plant’s have been

infected by the GMO variety, so finding a non-GMO canola oil is

exceptionally difficult.

Why Canola? In the 1970 s the Canadians were apparently in the

market for a homegrown oil that could stimulate their economy. They

had a financial incentive to improve on mother-nature ­ a natural

stimulus that seems to animate quite a few scientists in history, if not

the present (See Monsanto Alfalfa). When the Canadians decided to

breed the rapeseed plant in the lab to decrease erucic acid content, they

also decided they needed a new name for their new laboratory-enhanced

crop. The reason why is readily apparent: the general public was

perfectly aware that Rapeseed was toxic, so calling the plant Rapeseed

would have been foolish from a marketing perspective. Few people

want to eat toxic plants that have been mutated to any degree ­ perhaps

out of foolish distrust for beneficial laboratory-induced mutation.

The scientists were savvy enough to know not to highlight the drawbacks

of their own product. Instead the scientists made up a name

for this genetically bred rapeseed plant. Since it was made in Canada and

was genetically bred to have low erucic content, they decided to call it

CANOLA, as in Canadian Oil Low Acid. Its indeed a made-up name. The

plant is still genetically bred Rapeseed plant. Depending on how strict

your definition is of genetic engineering, Canola oil might well tread

into the uncomfortable zone in terms of green product, in that it was

produced in a lab by a scientists manipulating the genes in a toxic plant

so it produced less of one undesirable naturally-occurring

substance. The question that might have been prudent to ask then ­

and is equally valid to contemplate now that we are using so much Canola

­ is what might be the unintended consequences of a man-made breeding

program that selects out specific naturally-occurring traits? In

other words, how do such fundamental changes at the genetic level of a

plant affect other processes/components of the plant itself? To

some, the history of Canola might not be quite up to natural standards ­

there is something familiar and deeply worrisome about foods that are

created in a laboratory setting by a paid scientists bent on selectively

enhancing/turning off certain genes deemed desirable from a purely

financial perspective. Perhaps that fear comes from the middle-school

reading curriculum that placed Brave New World into some of our

subconscious ­ or it may be just plain old common sense fear of man’s

good intentions.

Note that a little internet research may reveal quite a bit of comforting

assurances that Canola was bred with traditional plant breeding

techniques. You might need to parse your definition of

tradition. Canola was created through a pioneer genetic methodology

that could only be produced in a laboratory. If you read the Rape

book, Canola scientists actually took the unprecedented move of using gas

chromatography to identify the genes that controlled erucic levels in the

rapeseed, and then they seed-split to germinate a half seed. It

wasn’t like they planted two plants and cross-pollinated the species

over time. They developed a new procedure known as seed-splitting to

accomplish the genetic determinism and the scientists who invented Canola

were one of the first to use the technology. The plants they used

represented an international patchwork of trial and error of combining

parts that might seem a bit like the task of assembling enstein, as

opposed to gardening in the backyard. The techniques indeed quite

obviously paved the way for the full-blow genetic engineering that so

many natural and organic supporters worry about today. In fact,

Monsanto’s GMO crops were built on the back of the Canola plant, by the

very scientists who created the Canola out of nothing but gas

chromatography, split seeds and erucic content.

And yet, a trip to your local health food store, or even Whole Foods, may

find Organic Canola Oils sitting on the store shelves, but interestingly

enough these “Organic� Canola Oils upon closer inspection may also

say that they are REFINED. Companies selling Canola claims the

seeds are expeller pressed, but then they throw in that sometime after

that the oil is also REFINED NATURALLY. Perusing their website will

not disclose what they are refining their oil with however. Is it

HEAT? Some sources say that a refined canola oil is exposed to

hydrogenation type heat, as well as precipitation and deodorizing

w/minerals and potentially more? Less information is rarely

assuring, especially with products claiming to be organic. At a

minimum, if heat is indeed used, the concept that any cold-pressed

organic oil is subsequently refined may sound contradictory.

Isn’t the purpose of expeller processing to avoid high heat and

chemical treatments? Isn’t the assumption the consumer is acting

on when they are buying oils that say expeller pressed is that heat and

treatments have been cut out of the equation? So the question

remains if you are applying high heat during refining of a

Monounsaturated oil, like Canola, won’t you be oxidizing it more from

the get-go, and thus creating more free radicals in it, so its quite like

your OIL has been PRECOOKED before you even get to use it?

An excellent book on the topic of saturated vs. unsaturated fats, called

the Coconut Oil Miracle by Bruce Fife explains the problem with applying

high heat to monounsaturated oils like Canola Oil. Monounsaturated

fats have double carbon bonds, meaning they are missing 2 pairs of

hydrogen atoms that force the carbon bonds to link together.

Whenever a pair of hydrogen atoms is missing, the adjoining carbon atoms

must form a double bond to take up the slack, but this produces a weak

link in the carbon chain. The double bonds are so weak that they are

vulnerable to oxidation and free radical generation, which causes

mutation of cells and disease. The more weak bonds there are in an oil,

meaning the more unsaturated, the more the oil is susceptible to

rancidity and free radicals.

This means that Polyunsaturated oils (like sunflower, safflower, soybean

and corn) are the most unstable. Polyunsaturated oils turn bad the most

easily when they are “oxidized� meaning exposed to HEAT, light, or

oxygen. This means they are the most prone to free radical generation and

also rancidity. The oxidation begins immediately when the oils are

extracted from the seeds and exposed to light. The more processing the

oil undergoes, the more it has a chance to oxidize (this is why you want

expeller or cold-pressed oils, because each additional step of heating

breaks more bonds and causes more oxidation & free radicals). The

more minimal the processing (i.e. cold-pressed) the more natural

antioxidants are left in the oil, so as to delay rancidity/free

radicals). When oils are stored in factories, stand on store shelves, or

your own home, they are exposed to light and heat, and this only oxidizes

them more, producing more free radicals.

Canola, as a monounsaturated oil, with those two weak carbon bonds, is

also open to oxidation and free radical generation especially in the

course of application of heat. If refining means adding heat then

not only may there be a problem in undermining of the natural

antioxidants in an oil, but also in the free radical generation that may

be linked to increased incidence of many diseases.

The problem is you cannot tell when a Mono or Poly oil has gone bad.

Spoiled oils, strangely enough, very often leave no foul taste, and yet

they are spoiled and filled with free radicals that will attack the body,

causing disease. This is why oils should be cold-pressed (not heat

processed), and stored in dark bottles (so less light gets in), and kept

in your fridge where its cold and dark. Leaving them out on the counter

may indeed cause rancidity and free radical generation ­ and you won’t

even know it.

Cooking is obviously extreme heat ­ and this will inevitably break those

weak carbon bonds, potentially causing free radical generation, which is

why you might hear increasingly that cooking with mono and poly

unsaturated oils at high heat is often discouraged.

As an aside to the Canola issue, Bruce Fife’s book makes a compelling

case that there are benefits to saturated fats. Saturated fats have

no weak carbon bonds ­ all of their chains are saturated with Hydrogen,

and so they are strong. The gist is that they can hold up better to

oxidation, as in exposure to oxygen & light, and especially heat,

which includes cooking in high temperatures. This is why Fife, who

advocates for Coconut Oil, says you can keep Coconut Oil out on your

counter, and also why its packaged in transparent glass.

Coconut oil is 90+% Saturated Fat.

Butter is 60+% Saturated Fat.

Beef Fat is 40+% Saturated Fat.

So, for cooking, coconut oil, butter, and animal fats may have some

advantages worth considering. If you buy cold-pressed organic olive

oil for dressing, it might also be prudent to buy it in a dark glass

container, and store it in the fridge.

As for Canola, on the whole, as far as natural and organic products go,

this product may not have the sort of pedigree that some would think

desirable. Less might be more. Or none.

This entry was posted on Monday, February 28th, 2011 at 10:05 pmand is

filed under

General. You

can follow any responses to this entry through the

RSS 2.0 feed. You can skip to the end and leave a response. Pinging

is currently not allowe

Sheri Nakken, former R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

Vaccines -

http://vaccinationdangers.wordpress.com/ Homeopathy

http://homeopathycures.wordpress.com

Vaccine Dangers, Childhood Disease Classes & Homeopathy

Online/email courses - next classes start August 2

[Guest guest]

why are you using some other kind of spread, other than wonderful organic

butter?

Sheri

At 08:08 PM 7/30/2012, you wrote:

I forgot to add that there is

canola oil in the Coconut oil spread. If we could just

get them to use olive oil instead.

From: Sheri Nakken

To: EOHarm

Sent: Monday, July 30, 2012 5:35 PM

Subject: rita....Canola Oil: Not As Organic or Natural As

You Think

you wrote coconut oil - did you mean canola oil?

Sheri

At 04:02 PM 7/30/2012, you wrote:

I have experience in this

area......... I bought the Earth Balance Organic Coconut Oil spread only

to find that I had a severe reaction to it. Corn is an allergy for

me anyway. But, instead of the typical reaction, I fainted -- not

before my heart started racing. Can you imagine how many people are

being hospitalized for supposed heart attacks when in fact it is an

allergic reaction?

From: Sheri Nakken

To:

Sent: Monday, July 30, 2012 9:11 AM

Subject: Canola Oil: Not As Organic or Natural As You

Think

canola oil isn't good, labeled organic or not - it can't be organic

because it is a genetically engineered product to begin with and is a

toxic oil o- Newmans Own Cookies have regular canola oil in them, even

though the cookie product label says organic. Buy Beware - BOO

HISS

http://www.greencradle.net/2011/02/wondering-about-canola-oil/

Here is an

interesting summary of how Stefansson worked with other scientists,

chemists, and plant breeders in the laboratory to create what is

essentially a genetically engineered variation of the toxic rapeseed.

http://www.mcgacanola.org/2008AwardRecipient.html

There is also a book called the Rape of Canola by Brewster

Kneen.

After altering the rapeseed plant, Dr. Baldur Steffanson went to work for

Calgene, which later became called MONSANTO. In fact, Dr. Steffanso

indeed also developed the Monsanto Round-up resistant variety of GMO

Canola. Canola has been Monsanto GMO̢۪d to a st stunning degree,

not only are a considerable amount of the canola plants out there

genetically engineered to be resistant to the toxic Roundup herbicides

applied to them, but even approximately 80% of WILD Canola plantâ€â„„¢s

have been infected by the GMO variety, so finding a non-GMO canola oil is

exceptionally difficult.

Why Canola? In the 1970 s the Canadians were apparently in the

market for a homegrown oil that could stimulate their economy. They

had a financial incentive to improve on mother-nature ­ a natural

stimulus that seems to animate quite a few scientists in history, if not

the present (See Monsanto Alfalfa). When the Canadians decided to

breed the rapeseed plant in the lab to decrease erucic acid content, they

also decided they needed a new name for their new laboratory-enhanced

crop. The reason why is readily apparent: the general public was

perfectly aware that Rapeseed was toxic, so calling the plant Rapeseed

would have been foolish from a marketing perspective. Few people

want to eat toxic plants that have been mutated to any degree ­ perhaps

out of foolish distrust for beneficial laboratory-induced mutation.

The scientists were savvy enough to know not to highlight the drawbacks

of their own product. Instead the scientists made up a name

for this genetically bred rapeseed plant. Since it was made in Canada and

was genetically bred to have low erucic content, they decided to call it

CANOLA, as in Canadian Oil Low Acid. Its indeed a made-up name. The

plant is still genetically bred Rapeseed plant. Depending on how strict

your definition is of genetic engineering, Canola oil might well tread

into the uncomfortable zone in terms of green product, in that it was

produced in a lab by a scientists manipulating the genes in a toxic plant

so it produced less of one undesirable naturally-occurring

substance. The question that might have been prudent to ask then ­

and is equally valid to contemplate now that we are using so much Canola

­ is what might be the unintended consequences of a man-made breeding

program that selects out specific naturally-occurring traits? In

other words, how do such fundamental changes at the genetic level of a

plant affect other processes/components of the plant itself? To

some, the history of Canola might not be quite up to natural standards ­

there is something familiar and deeply worrisome about foods that are

created in a laboratory setting by a paid scientists bent on selectively

enhancing/turning off certain genes deemed desirable from a purely

financial perspective. Perhaps that fear comes from the middle-school

reading curriculum that placed Brave New World into some of our

subconscious ­ or it may be just plain old common sense fear of man’s

s good intentions.

Note that a little internet research may reveal quite a bit of comforting

assurances that Canola was bred with traditional plant breeding

techniques. You might need to parse your definition of

tradition. Canola was created through a pioneer genetic methodology

that could only be produced in a laboratory. If you read the Rape

book, Canola scientists actually took the unprecedented move of using gas

chromatography to identify the genes that controlled erucic levels in the

rapeseed, and then they seed-split to germinate a half seed. It

wasn̢۪t like they planted two plants and cross-pollinlinated the

species over time. They developed a new procedure known as seed-splitting

to accomplish the genetic determinism and the scientists who invented

Canola were one of the first to use the technology. The plants they

used represented an international patchwork of trial and error of

combining parts that might seem a bit like the task of assembling

enstein, as opposed to gardening in the backyard. The

techniques indeed quite obviously paved the way for the full-blow genetic

engineering that so many natural and organic supporters worry about

today. In fact, Monsanto̢۪s GMO crops were built on the back of

the Ce Canola plant, by the very scientists who created the Canola out of

nothing but gas chromatography, split seeds and erucic content.

And yet, a trip to your local health food store, or even Whole Foods, may

find Organic Canola Oils sitting on the store shelves, but interestingly

enough these “Organicâ€ï¿½ Canola Oia Oils upon closer inspection may

also say that they are REFINED. Companies selling Canola claims the

seeds are expeller pressed, but then they throw in that sometime after

that the oil is also REFINED NATURALLY. Perusing their website will

not disclose what they are refining their oil with however. Is it

HEAT? Some sources say that a refined canola oil is exposed to

hydrogenation type heat, as well as precipitation and deodorizing

w/minerals and potentially more? Less information is rarely

assuring, especially with products claiming to be organic. At a

minimum, if heat is indeed used, the concept that any cold-pressed

organic oil is subsequently refined may sound contradictory.

Isn̢۪t the purpose of expeller processing to avoid hi high heat and

chemical treatments? Isn̢۪t the assumption the he consumer is

acting on when they are buying oils that say expeller pressed is that

heat and treatments have been cut out of the equation? So the

question remains if you are applying high heat during refining of a

Monounsaturated oil, like Canola, won̢۪t you be oxidiidizing it more

from the get-go, and thus creating more free radicals in it, so its quite

like your OIL has been PRECOOKED before you even get to use it?

An excellent book on the topic of saturated vs. unsaturated fats, called

the Coconut Oil Miracle by Bruce Fife explains the problem with applying

high heat to monounsaturated oils like Canola Oil. Monounsaturated

fats have double carbon bonds, meaning they are missing 2 pairs of

hydrogen atoms that force the carbon bonds to link together.

Whenever a pair of hydrogen atoms is missing, the adjoining carbon atoms

must form a double bond to take up the slack, but this produces a weak

link in the carbon chain. The double bonds are so weak that they are

vulnerable to oxidation and free radical generation, which causes

mutation of cells and disease. The more weak bonds there are in an oil,

meaning the more unsaturated, the more the oil is susceptible to

rancidity and free radicals.

This means that Polyunsaturated oils (like sunflower, safflower, soybean

and corn) are the most unstable. Polyunsaturated oils turn bad the most

easily when they are “oxidizedâ€ï¿½ � meaning exposed to HEAT,

light, or oxygen. This means they are the most prone to free radical

generation and also rancidity. The oxidation begins immediately when the

oils are extracted from the seeds and exposed to light. The more

processing the oil undergoes, the more it has a chance to oxidize (this

is why you want expeller or cold-pressed oils, because each additional

step of heating breaks more bonds and causes more oxidation & free

radicals). The more minimal the processing (i.e. cold-pressed) the more

natural antioxidants are left in the oil, so as to delay rancidity/free

radicals). When oils are stored in factories, stand on store shelves, or

your own home, they are exposed to light and heat, and this only oxidizes

them more, producing more free radicals.

Canola, as a monounsaturated oil, with those two weak carbon bonds, is

also open to oxidation and free radical generation especially in the

course of application of heat. If refining means adding heat then

not only may there be a problem in undermining of the natural

antioxidants in an oil, but also in the free radical generation that may

be linked to increased incidence of many diseases.

The problem is you cannot tell when a Mono or Poly oil has gone bad.

Spoiled oils, strangely enough, very often leave no foul taste, and yet

they are spoiled and filled with free radicals that will attack the body,

causing disease. This is why oils should be cold-pressed (not heat

processed), and stored in dark bottles (so less light gets in), and kept

in your fridge where its cold and dark. Leaving them out on the counter

may indeed cause rancidity and free radical generation ­ and you won’t

t even know it.

Cooking is obviously extreme heat ­ and this will inevitably break those

weak carbon bonds, potentially causing free radical generation, which is

why you might hear increasingly that cooking with mono and poly

unsaturated oils at high heat is often discouraged.

As an aside to the Canola issue, Bruce Fife̢۪s book mk makes a

compelling case that there are benefits to saturated fats.

Saturated fats have no weak carbon bonds ­ all of their chains are

saturated with Hydrogen, and so they are strong. The gist is that

they can hold up better to oxidation, as in exposure to oxygen &

light, and especially heat, which includes cooking in high temperatures.

This is why Fife, who advocates for Coconut Oil, says you can keep

Coconut Oil out on your counter, and also why its packaged in transparent

glass.

Coconut oil is 90+% Saturated Fat.

Butter is 60+% Saturated Fat.

Beef Fat is 40+% Saturated Fat.

So, for cooking, coconut oil, butter, and animal fats may have some

advantages worth considering. If you buy cold-pressed organic olive

oil for dressing, it might also be prudent to buy it in a dark glass

container, and store it in the fridge.

As for Canola, on the whole, as far as natural and organic products go,

this product may not have the sort of pedigree that some would think

desirable. Less might be more. Or none.

This entry was posted on Monday, February 28th, 2011 at 10:05 pmand is

filed under

General. You

can follow any responses to this entry through the

RSS 2.0 feed. You can skip to the end and leave a response. Pinging

is currently not allowe

Sheri Nakken, former R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

Vaccines -

http://vaccinationdangers.wordpress.com/ Homeopathy

http://homeopathycures.wordpress.com

Vaccine Dangers, Childhood Disease Classes & Homeopathy

Online/email courses - next classes start August 2

[Guest guest]

Sensitivity. I am avoiding dairy related products for three months, then adding one thing back every other week. Then rotation diet to see if I can get rid of sensitivity. I was over-fed dairy as a child...... back in the days before cows were corn-fed. I got a taste of real organic grass fed ground beef the other day. It tasted like hamburgers did back in the 60s. To: EOHarm Sent: Monday, July 30, 2012 8:23 PM Subject: Re: rita....Canola Oil: Not As Organic or Natural As You Think

why are you using some other kind of spread, other than wonderful organic

butter?

Sheri

At 08:08 PM 7/30/2012, you wrote:

I forgot to add that there is

canola oil in the Coconut oil spread. If we could just

get them to use olive oil instead.

From: Sheri Nakken

To: EOHarm

Sent: Monday, July 30, 2012 5:35 PM

Subject: rita....Canola Oil: Not As Organic or Natural As

You Think

you wrote coconut oil - did you mean canola oil?

Sheri

At 04:02 PM 7/30/2012, you wrote:

I have experience in this

area......... I bought the Earth Balance Organic Coconut Oil spread only

to find that I had a severe reaction to it. Corn is an allergy for

me anyway. But, instead of the typical reaction, I fainted -- not

before my heart started racing. Can you imagine how many people are

being hospitalized for supposed heart attacks when in fact it is an

allergic reaction?

From: Sheri Nakken

To:

Sent: Monday, July 30, 2012 9:11 AM

Subject: Canola Oil: Not As Organic or Natural As You

Think

canola oil isn't good, labeled organic or not - it can't be organic

because it is a genetically engineered product to begin with and is a

toxic oil o- Newmans Own Cookies have regular canola oil in them, even

though the cookie product label says organic. Buy Beware - BOO

HISS

http://www.greencradle.net/2011/02/wondering-about-canola-oil/

Here is an

interesting summary of how Stefansson worked with other scientists,

chemists, and plant breeders in the laboratory to create what is

essentially a genetically engineered variation of the toxic rapeseed.

http://www.mcgacanola.org/2008AwardRecipient.html

There is also a book called the Rape of Canola by Brewster

Kneen.

After altering the rapeseed plant, Dr. Baldur Steffanson went to work for

Calgene, which later became called MONSANTO. In fact, Dr. Steffanso

indeed also developed the Monsanto Round-up resistant variety of GMO

Canola. Canola has been Monsanto GMO̢۪d to a st stunning degree,

not only are a considerable amount of the canola plants out there

genetically engineered to be resistant to the toxic Roundup herbicides

applied to them, but even approximately 80% of WILD Canola plantâ€â„„¢s

have been infected by the GMO variety, so finding a non-GMO canola oil is

exceptionally difficult.

Why Canola? In the 1970 s the Canadians were apparently in the

market for a homegrown oil that could stimulate their economy. They

had a financial incentive to improve on mother-nature ­ a natural

stimulus that seems to animate quite a few scientists in history, if not

the present (See Monsanto Alfalfa). When the Canadians decided to

breed the rapeseed plant in the lab to decrease erucic acid content, they

also decided they needed a new name for their new laboratory-enhanced

crop. The reason why is readily apparent: the general public was

perfectly aware that Rapeseed was toxic, so calling the plant Rapeseed

would have been foolish from a marketing perspective. Few people

want to eat toxic plants that have been mutated to any degree ­ perhaps

out of foolish distrust for beneficial laboratory-induced mutation.

The scientists were savvy enough to know not to highlight the drawbacks

of their own product. Instead the scientists made up a name

for this genetically bred rapeseed plant. Since it was made in Canada and

was genetically bred to have low erucic content, they decided to call it

CANOLA, as in Canadian Oil Low Acid. Its indeed a made-up name. The

plant is still genetically bred Rapeseed plant. Depending on how strict

your definition is of genetic engineering, Canola oil might well tread

into the uncomfortable zone in terms of green product, in that it was

produced in a lab by a scientists manipulating the genes in a toxic plant

so it produced less of one undesirable naturally-occurring

substance. The question that might have been prudent to ask then ­

and is equally valid to contemplate now that we are using so much Canola

­ is what might be the unintended consequences of a man-made breeding

program that selects out specific naturally-occurring traits? In

other words, how do such fundamental changes at the genetic level of a

plant affect other processes/components of the plant itself? To

some, the history of Canola might not be quite up to natural standards ­

there is something familiar and deeply worrisome about foods that are

created in a laboratory setting by a paid scientists bent on selectively

enhancing/turning off certain genes deemed desirable from a purely

financial perspective. Perhaps that fear comes from the middle-school

reading curriculum that placed Brave New World into some of our

subconscious ­ or it may be just plain old common sense fear of man̢۪s

s good intentions.

Note that a little internet research may reveal quite a bit of comforting

assurances that Canola was bred with traditional plant breeding

techniques. You might need to parse your definition of

tradition. Canola was created through a pioneer genetic methodology

that could only be produced in a laboratory. If you read the Rape

book, Canola scientists actually took the unprecedented move of using gas

chromatography to identify the genes that controlled erucic levels in the

rapeseed, and then they seed-split to germinate a half seed. It

wasn̢۪t like they planted two plants and cross-pollinlinated the

species over time. They developed a new procedure known as seed-splitting

to accomplish the genetic determinism and the scientists who invented

Canola were one of the first to use the technology. The plants they

used represented an international patchwork of trial and error of

combining parts that might seem a bit like the task of assembling

enstein, as opposed to gardening in the backyard. The

techniques indeed quite obviously paved the way for the full-blow genetic

engineering that so many natural and organic supporters worry about

today. In fact, Monsanto̢۪s GMO crops were built on the back of

the Ce Canola plant, by the very scientists who created the Canola out of

nothing but gas chromatography, split seeds and erucic content.

And yet, a trip to your local health food store, or even Whole Foods, may

find Organic Canola Oils sitting on the store shelves, but interestingly

enough these “Organicâ€ï¿½ Canola Oia Oils upon closer inspection may

also say that they are REFINED. Companies selling Canola claims the

seeds are expeller pressed, but then they throw in that sometime after

that the oil is also REFINED NATURALLY. Perusing their website will

not disclose what they are refining their oil with however. Is it

HEAT? Some sources say that a refined canola oil is exposed to

hydrogenation type heat, as well as precipitation and deodorizing

w/minerals and potentially more? Less information is rarely

assuring, especially with products claiming to be organic. At a

minimum, if heat is indeed used, the concept that any cold-pressed

organic oil is subsequently refined may sound contradictory.

Isn̢۪t the purpose of expeller processing to avoid hi high heat and

chemical treatments? Isn̢۪t the assumption the he consumer is

acting on when they are buying oils that say expeller pressed is that

heat and treatments have been cut out of the equation? So the

question remains if you are applying high heat during refining of a

Monounsaturated oil, like Canola, won̢۪t you be oxidiidizing it more

from the get-go, and thus creating more free radicals in it, so its quite

like your OIL has been PRECOOKED before you even get to use it?

An excellent book on the topic of saturated vs. unsaturated fats, called

the Coconut Oil Miracle by Bruce Fife explains the problem with applying

high heat to monounsaturated oils like Canola Oil. Monounsaturated

fats have double carbon bonds, meaning they are missing 2 pairs of

hydrogen atoms that force the carbon bonds to link together.

Whenever a pair of hydrogen atoms is missing, the adjoining carbon atoms

must form a double bond to take up the slack, but this produces a weak

link in the carbon chain. The double bonds are so weak that they are

vulnerable to oxidation and free radical generation, which causes

mutation of cells and disease. The more weak bonds there are in an oil,

meaning the more unsaturated, the more the oil is susceptible to

rancidity and free radicals.

This means that Polyunsaturated oils (like sunflower, safflower, soybean

and corn) are the most unstable. Polyunsaturated oils turn bad the most

easily when they are “oxidizedâ€ï¿½ � meaning exposed to HEAT,

light, or oxygen. This means they are the most prone to free radical

generation and also rancidity. The oxidation begins immediately when the

oils are extracted from the seeds and exposed to light. The more

processing the oil undergoes, the more it has a chance to oxidize (this

is why you want expeller or cold-pressed oils, because each additional

step of heating breaks more bonds and causes more oxidation & free

radicals). The more minimal the processing (i.e. cold-pressed) the more

natural antioxidants are left in the oil, so as to delay rancidity/free

radicals). When oils are stored in factories, stand on store shelves, or

your own home, they are exposed to light and heat, and this only oxidizes

them more, producing more free radicals.

Canola, as a monounsaturated oil, with those two weak carbon bonds, is

also open to oxidation and free radical generation especially in the

course of application of heat. If refining means adding heat then

not only may there be a problem in undermining of the natural

antioxidants in an oil, but also in the free radical generation that may

be linked to increased incidence of many diseases.

The problem is you cannot tell when a Mono or Poly oil has gone bad.

Spoiled oils, strangely enough, very often leave no foul taste, and yet

they are spoiled and filled with free radicals that will attack the body,

causing disease. This is why oils should be cold-pressed (not heat

processed), and stored in dark bottles (so less light gets in), and kept

in your fridge where its cold and dark. Leaving them out on the counter

may indeed cause rancidity and free radical generation ­ and you won̢۪t

t even know it.

Cooking is obviously extreme heat ­ and this will inevitably break those

weak carbon bonds, potentially causing free radical generation, which is

why you might hear increasingly that cooking with mono and poly

unsaturated oils at high heat is often discouraged.

As an aside to the Canola issue, Bruce Fife̢۪s book mk makes a

compelling case that there are benefits to saturated fats.

Saturated fats have no weak carbon bonds ­ all of their chains are

saturated with Hydrogen, and so they are strong. The gist is that

they can hold up better to oxidation, as in exposure to oxygen &

light, and especially heat, which includes cooking in high temperatures.

This is why Fife, who advocates for Coconut Oil, says you can keep

Coconut Oil out on your counter, and also why its packaged in transparent

glass.

Coconut oil is 90+% Saturated Fat.

Butter is 60+% Saturated Fat.

Beef Fat is 40+% Saturated Fat.

So, for cooking, coconut oil, butter, and animal fats may have some

advantages worth considering. If you buy cold-pressed organic olive

oil for dressing, it might also be prudent to buy it in a dark glass

container, and store it in the fridge.

As for Canola, on the whole, as far as natural and organic products go,

this product may not have the sort of pedigree that some would think

desirable. Less might be more. Or none.

This entry was posted on Monday, February 28th, 2011 at 10:05 pmand is

filed under

General. You

can follow any responses to this entry through the

RSS 2.0 feed. You can skip to the end and leave a response. Pinging

is currently not allowe

Sheri Nakken, former R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

Vaccines -

http://vaccinationdangers.wordpress.com/ Homeopathy

http://homeopathycures.wordpress.com

Vaccine Dangers, Childhood Disease Classes & Homeopathy

Online/email courses - next classes start August 2

[Guest guest]

At 08:34 PM 7/30/2012, you wrote:

Sensitivity. I am avoiding

dairy related products for three months, then adding one thing back every

other week. Then rotation diet to see if I can get rid of

sensitivity. I was over-fed dairy as a child...... back in the days

before cows were corn-fed. I got a taste of real organic grass fed

ground beef the other day. It tasted like hamburgers did back in

the 60s.

yes it does.

Butter often isn't a problem even if other dairy is.

But if you are on a rotation.........you will have to do what you think

is best

Sheri

From: Sheri

Nakken

To: EOHarm

Sent: Monday, July 30, 2012 8:23 PM

Subject: Re: rita....Canola Oil: Not As Organic or

Natural As You Think

why are you using some other kind of spread, other than wonderful organic

butter?

Sheri

At 08:08 PM 7/30/2012, you wrote:

I forgot to add that there is

canola oil in the Coconut oil spread. If we could just

get them to use olive oil instead.

From: Sheri Nakken

To: EOHarm

Sent: Monday, July 30, 2012 5:35 PM

Subject: rita....Canola Oil: Not As Organic or Natural As

You Think

you wrote coconut oil - did you mean canola oil?

Sheri

At 04:02 PM 7/30/2012, you wrote:

I have experience in this

area......... I bought the Earth Balance Organic Coconut Oil spread only

to find that I had a severe reaction to it. Corn is an allergy for

me anyway. But, instead of the typical reaction, I fainted -- not

before my heart started racing. Can you imagine how many people are

being hospitalized for supposed heart attacks when in fact it is an

allergic reaction?

From: Sheri Nakken

To:

Sent: Monday, July 30, 2012 9:11 AM

Subject: Canola Oil: Not As Organic or Natural As You

Think

canola oil isn't good, labeled organic or not - it can't be organic

because it is a genetically engineered product to begin with and is a

toxic oil o- Newmans Own Cookies have regular canola oil in them, even

though the cookie product label says organic. Buy Beware - BOO

HISS

http://www.greencradle.net/2011/02/wondering-about-canola-oil/

Here is an

interesting summary of how Stefansson worked with other scientists,

chemists, and plant breeders in the laboratory to create what is

essentially a genetically engineered variation of the toxic rapeseed.

http://www.mcgacanola.org/2008AwardRecipient.html

There is also a book called the Rape of Canola by Brewster

Kneen.

After altering the rapeseed plant, Dr. Baldur Steffanson went to work for

Calgene, which later became called MONSANTO. In fact, Dr. Steffanso

indeed also developed the Monsanto Round-up resistant variety of GMO

Canola. Canola has been Monsanto GMO’d td to a st stunning

degree, not only are a considerable amount of the canola plants out there

genetically engineered to be resistant to the toxic Roundup herbicides

applied to them, but even approximately 80% of WILD Canola

plantâ€Ã¢„„¢s ¢s have been infected by the GMO variety, so finding a

non-GMO canola oil is exceptionally difficult.

Why Canola? In the 1970 s the Canadians were apparently in the

market for a homegrown oil that could stimulate their economy. They

had a financial incentive to improve on mother-nature ­ a natural

stimulus that seems to animate quite a few scientists in history, if not

the present (See Monsanto Alfalfa). When the Canadians decided to

breed the rapeseed plant in the lab to decrease erucic acid content, they

also decided they needed a new name for their new laboratory-enhanced

crop. The reason why is readily apparent: the general public was

perfectly aware that Rapeseed was toxic, so calling the plant Rapeseed

would have been foolish from a marketing perspective. Few people

want to eat toxic plants that have been mutated to any degree ­ perhaps

out of foolish distrust for beneficial laboratory-induced mutation.

The scientists were savvy enough to know not to highlight the drawbacks

of their own product. Instead the scientists made up a name

for this genetically bred rapeseed plant. Since it was made in Canada and

was genetically bred to have low erucic content, they decided to call it

CANOLA, as in Canadian Oil Low Acid. Its indeed a made-up name. The

plant is still genetically bred Rapeseed plant. Depending on how strict

your definition is of genetic engineering, Canola oil might well tread

into the uncomfortable zone in terms of green product, in that it was

produced in a lab by a scientists manipulating the genes in a toxic plant

so it produced less of one undesirable naturally-occurring

substance. The question that might have been prudent to ask then ­

and is equally valid to contemplate now that we are using so much Canola

­ is what might be the unintended consequences of a man-made breeding

program that selects out specific naturally-occurring traits? In

other words, how do such fundamental changes at the genetic level of a

plant affect other processes/components of the plant itself? To

some, the history of Canola might not be quite up to natural standards ­

there is something familiar and deeply worrisome about foods that are

created in a laboratory setting by a paid scientists bent on selectively

enhancing/turning off certain genes deemed desirable from a purely

financial perspective. Perhaps that fear comes from the middle-school

reading curriculum that placed Brave New World into some of our

subconscious ­ or it may be just plain old common sense fear of

man’s s s good intentions.

Note that a little internet research may reveal quite a bit of comforting

assurances that Canola was bred with traditional plant breeding

techniques. You might need to parse your definition of

tradition. Canola was created through a pioneer genetic methodology

that could only be produced in a laboratory. If you read the Rape

book, Canola scientists actually took the unprecedented move of using gas

chromatography to identify the genes that controlled erucic levels in the

rapeseed, and then they seed-split to germinate a half seed. It

wasn’t like they planted two plants and cross-ss-pollinlinated the

species over time. They developed a new procedure known as seed-splitting

to accomplish the genetic determinism and the scientists who invented

Canola were one of the first to use the technology. The plants they

used represented an international patchwork of trial and error of

combining parts that might seem a bit like the task of assembling

enstein, as opposed to gardening in the backyard. The

techniques indeed quite obviously paved the way for the full-blow genetic

engineering that so many natural and organic supporters worry about

today. In fact, Monsanto’s GMO crops werwere built on the back

of the Ce Canola plant, by the very scientists who created the Canola out

of nothing but gas chromatography, split seeds and erucic

content.

And yet, a trip to your local health food store, or even Whole Foods, may

find Organic Canola Oils sitting on the store shelves, but interestingly

enough these “Organicâ€Ã¯‚¬Ã¯Â¿Â½ Canola Oia Oils upon closer

inspection may also say that they are REFINED. Companies selling

Canola claims the seeds are expeller pressed, but then they throw in that

sometime after that the oil is also REFINED NATURALLY. Perusing

their website will not disclose what they are refining their oil with

however. Is it HEAT? Some sources say that a refined canola

oil is exposed to hydrogenation type heat, as well as precipitation and

deodorizing w/minerals and potentially more? Less information is

rarely assuring, especially with products claiming to be organic.

At a minimum, if heat is indeed used, the concept that any cold-pressed

organic oil is subsequently refined may sound contradictory.

Isn’t the purpose of expeller processing to av avoid hi high heat

and chemical treatments? Isn’t the assumptiotion the he

consumer is acting on when they are buying oils that say expeller pressed

is that heat and treatments have been cut out of the equation? So

the question remains if you are applying high heat during refining of a

Monounsaturated oil, like Canola, won’t you be be oxidiidizing it

more from the get-go, and thus creating more free radicals in it, so its

quite like your OIL has been PRECOOKED before you even get to use

it?

An excellent book on the topic of saturated vs. unsaturated fats, called

the Coconut Oil Miracle by Bruce Fife explains the problem with applying

high heat to monounsaturated oils like Canola Oil. Monounsaturated

fats have double carbon bonds, meaning they are missing 2 pairs of

hydrogen atoms that force the carbon bonds to link together.

Whenever a pair of hydrogen atoms is missing, the adjoining carbon atoms

must form a double bond to take up the slack, but this produces a weak

link in the carbon chain. The double bonds are so weak that they are

vulnerable to oxidation and free radical generation, which causes

mutation of cells and disease. The more weak bonds there are in an oil,

meaning the more unsaturated, the more the oil is susceptible to

rancidity and free radicals.

This means that Polyunsaturated oils (like sunflower, safflower, soybean

and corn) are the most unstable. Polyunsaturated oils turn bad the most

easily when they are “oxidizedâ₀� � meaning exposed

to HEAT, light, or oxygen. This means they are the most prone to free

radical generation and also rancidity. The oxidation begins immediately

when the oils are extracted from the seeds and exposed to light. The more

processing the oil undergoes, the more it has a chance to oxidize (this

is why you want expeller or cold-pressed oils, because each additional

step of heating breaks more bonds and causes more oxidation & free

radicals). The more minimal the processing (i.e. cold-pressed) the more

natural antioxidants are left in the oil, so as to delay rancidity/free

radicals). When oils are stored in factories, stand on store shelves, or

your own home, they are exposed to light and heat, and this only oxidizes

them more, producing more free radicals.

Canola, as a monounsaturated oil, with those two weak carbon bonds, is

also open to oxidation and free radical generation especially in the

course of application of heat. If refining means adding heat then

not only may there be a problem in undermining of the natural

antioxidants in an oil, but also in the free radical generation that may

be linked to increased incidence of many diseases.

The problem is you cannot tell when a Mono or Poly oil has gone bad.

Spoiled oils, strangely enough, very often leave no foul taste, and yet

they are spoiled and filled with free radicals that will attack the body,

causing disease. This is why oils should be cold-pressed (not heat

processed), and stored in dark bottles (so less light gets in), and kept

in your fridge where its cold and dark. Leaving them out on the counter

may indeed cause rancidity and free radical generation ­ and you

won’t t t even know it.

Cooking is obviously extreme heat ­ and this will inevitably break those

weak carbon bonds, potentially causing free radical generation, which is

why you might hear increasingly that cooking with mono and poly

unsaturated oils at high heat is often discouraged.

As an aside to the Canola issue, Bruce Fife’s ¢s book mk makes a

compelling case that there are benefits to saturated fats.

Saturated fats have no weak carbon bonds ­ all of their chains are

saturated with Hydrogen, and so they are strong. The gist is that

they can hold up better to oxidation, as in exposure to oxygen &

light, and especially heat, which includes cooking in high temperatures.

This is why Fife, who advocates for Coconut Oil, says you can keep

Coconut Oil out on your counter, and also why its packaged in transparent

glass.

Coconut oil is 90+% Saturated Fat.

Butter is 60+% Saturated Fat.

Beef Fat is 40+% Saturated Fat.

So, for cooking, coconut oil, butter, and animal fats may have some

advantages worth considering. If you buy cold-pressed organic olive

oil for dressing, it might also be prudent to buy it in a dark glass

container, and store it in the fridge.

As for Canola, on the whole, as far as natural and organic products go,

this product may not have the sort of pedigree that some would think

desirable. Less might be more. Or none.

This entry was posted on Monday, February 28th, 2011 at 10:05 pmand is

filed under

General. You

can follow any responses to this entry through the

RSS 2.0 feed. You can skip to the end and leave a response. Pinging

is currently not allowe

Sheri Nakken, former R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

Vaccines -

http://vaccinationdangers.wordpress.com/ Homeopathy

http://homeopathycures.wordpress.com

Vaccine Dangers, Childhood Disease Classes & Homeopathy

Online/email courses - next classes start August 2

[Guest guest]

Sheri - Do you think Organic Valley is a good/safe/trustworthy brand? That is one of them that I had a problem with. To: EOHarm Sent: Tuesday, July 31, 2012 8:35 AM Subject: Re: rita....Canola Oil: Not As Organic or Natural As You Think

At 08:34 PM 7/30/2012, you wrote:

Sensitivity. I am avoiding

dairy related products for three months, then adding one thing back every

other week. Then rotation diet to see if I can get rid of

sensitivity. I was over-fed dairy as a child...... back in the days

before cows were corn-fed. I got a taste of real organic grass fed

ground beef the other day. It tasted like hamburgers did back in

the 60s.

yes it does.

Butter often isn't a problem even if other dairy is.

But if you are on a rotation.........you will have to do what you think

is best

Sheri

From: Sheri

Nakken

To: EOHarm

Sent: Monday, July 30, 2012 8:23 PM

Subject: Re: rita....Canola Oil: Not As Organic or

Natural As You Think

why are you using some other kind of spread, other than wonderful organic

butter?

Sheri

At 08:08 PM 7/30/2012, you wrote:

I forgot to add that there is

canola oil in the Coconut oil spread. If we could just

get them to use olive oil instead.

From: Sheri Nakken

To: EOHarm

Sent: Monday, July 30, 2012 5:35 PM

Subject: rita....Canola Oil: Not As Organic or Natural As

You Think

you wrote coconut oil - did you mean canola oil?

Sheri

At 04:02 PM 7/30/2012, you wrote:

I have experience in this

area......... I bought the Earth Balance Organic Coconut Oil spread only

to find that I had a severe reaction to it. Corn is an allergy for

me anyway. But, instead of the typical reaction, I fainted -- not

before my heart started racing. Can you imagine how many people are

being hospitalized for supposed heart attacks when in fact it is an

allergic reaction?

From: Sheri Nakken

To:

Sent: Monday, July 30, 2012 9:11 AM

Subject: Canola Oil: Not As Organic or Natural As You

Think

canola oil isn't good, labeled organic or not - it can't be organic

because it is a genetically engineered product to begin with and is a

toxic oil o- Newmans Own Cookies have regular canola oil in them, even

though the cookie product label says organic. Buy Beware - BOO

HISS

http://www.greencradle.net/2011/02/wondering-about-canola-oil/

Here is an

interesting summary of how Stefansson worked with other scientists,

chemists, and plant breeders in the laboratory to create what is

essentially a genetically engineered variation of the toxic rapeseed.

http://www.mcgacanola.org/2008AwardRecipient.html

There is also a book called the Rape of Canola by Brewster

Kneen.

After altering the rapeseed plant, Dr. Baldur Steffanson went to work for

Calgene, which later became called MONSANTO. In fact, Dr. Steffanso

indeed also developed the Monsanto Round-up resistant variety of GMO

Canola. Canola has been Monsanto GMO’d td to a st stunning

degree, not only are a considerable amount of the canola plants out there

genetically engineered to be resistant to the toxic Roundup herbicides

applied to them, but even approximately 80% of WILD Canola

plantâ€Ã¢„„¢s ¢s have been infected by the GMO variety, so finding a

non-GMO canola oil is exceptionally difficult.

Why Canola? In the 1970 s the Canadians were apparently in the

market for a homegrown oil that could stimulate their economy. They

had a financial incentive to improve on mother-nature ­ a natural

stimulus that seems to animate quite a few scientists in history, if not

the present (See Monsanto Alfalfa). When the Canadians decided to

breed the rapeseed plant in the lab to decrease erucic acid content, they

also decided they needed a new name for their new laboratory-enhanced

crop. The reason why is readily apparent: the general public was

perfectly aware that Rapeseed was toxic, so calling the plant Rapeseed

would have been foolish from a marketing perspective. Few people

want to eat toxic plants that have been mutated to any degree ­ perhaps

out of foolish distrust for beneficial laboratory-induced mutation.

The scientists were savvy enough to know not to highlight the drawbacks

of their own product. Instead the scientists made up a name

for this genetically bred rapeseed plant. Since it was made in Canada and

was genetically bred to have low erucic content, they decided to call it

CANOLA, as in Canadian Oil Low Acid. Its indeed a made-up name. The

plant is still genetically bred Rapeseed plant. Depending on how strict

your definition is of genetic engineering, Canola oil might well tread

into the uncomfortable zone in terms of green product, in that it was

produced in a lab by a scientists manipulating the genes in a toxic plant

so it produced less of one undesirable naturally-occurring

substance. The question that might have been prudent to ask then ­

and is equally valid to contemplate now that we are using so much Canola

­ is what might be the unintended consequences of a man-made breeding

program that selects out specific naturally-occurring traits? In

other words, how do such fundamental changes at the genetic level of a

plant affect other processes/components of the plant itself? To

some, the history of Canola might not be quite up to natural standards ­

there is something familiar and deeply worrisome about foods that are

created in a laboratory setting by a paid scientists bent on selectively

enhancing/turning off certain genes deemed desirable from a purely

financial perspective. Perhaps that fear comes from the middle-school

reading curriculum that placed Brave New World into some of our

subconscious ­ or it may be just plain old common sense fear of

man’s s s good intentions.

Note that a little internet research may reveal quite a bit of comforting

assurances that Canola was bred with traditional plant breeding

techniques. You might need to parse your definition of

tradition. Canola was created through a pioneer genetic methodology

that could only be produced in a laboratory. If you read the Rape

book, Canola scientists actually took the unprecedented move of using gas

chromatography to identify the genes that controlled erucic levels in the

rapeseed, and then they seed-split to germinate a half seed. It

wasn’t like they planted two plants and cross-ss-pollinlinated the

species over time. They developed a new procedure known as seed-splitting

to accomplish the genetic determinism and the scientists who invented

Canola were one of the first to use the technology. The plants they

used represented an international patchwork of trial and error of

combining parts that might seem a bit like the task of assembling

enstein, as opposed to gardening in the backyard. The

techniques indeed quite obviously paved the way for the full-blow genetic

engineering that so many natural and organic supporters worry about

today. In fact, Monsanto’s GMO crops werwere built on the back

of the Ce Canola plant, by the very scientists who created the Canola out

of nothing but gas chromatography, split seeds and erucic

content.

And yet, a trip to your local health food store, or even Whole Foods, may

find Organic Canola Oils sitting on the store shelves, but interestingly

enough these “Organicâ€Ã¯‚¬Ã¯Â¿Â½ Canola Oia Oils upon closer

inspection may also say that they are REFINED. Companies selling

Canola claims the seeds are expeller pressed, but then they throw in that

sometime after that the oil is also REFINED NATURALLY. Perusing

their website will not disclose what they are refining their oil with

however. Is it HEAT? Some sources say that a refined canola

oil is exposed to hydrogenation type heat, as well as precipitation and

deodorizing w/minerals and potentially more? Less information is

rarely assuring, especially with products claiming to be organic.

At a minimum, if heat is indeed used, the concept that any cold-pressed

organic oil is subsequently refined may sound contradictory.

Isn’t the purpose of expeller processing to av avoid hi high heat

and chemical treatments? Isn’t the assumptiotion the he

consumer is acting on when they are buying oils that say expeller pressed

is that heat and treatments have been cut out of the equation? So

the question remains if you are applying high heat during refining of a

Monounsaturated oil, like Canola, won’t you be be oxidiidizing it

more from the get-go, and thus creating more free radicals in it, so its

quite like your OIL has been PRECOOKED before you even get to use

it?

An excellent book on the topic of saturated vs. unsaturated fats, called

the Coconut Oil Miracle by Bruce Fife explains the problem with applying

high heat to monounsaturated oils like Canola Oil. Monounsaturated

fats have double carbon bonds, meaning they are missing 2 pairs of

hydrogen atoms that force the carbon bonds to link together.

Whenever a pair of hydrogen atoms is missing, the adjoining carbon atoms

must form a double bond to take up the slack, but this produces a weak

link in the carbon chain. The double bonds are so weak that they are

vulnerable to oxidation and free radical generation, which causes

mutation of cells and disease. The more weak bonds there are in an oil,

meaning the more unsaturated, the more the oil is susceptible to

rancidity and free radicals.

This means that Polyunsaturated oils (like sunflower, safflower, soybean

and corn) are the most unstable. Polyunsaturated oils turn bad the most

easily when they are “oxidizedâ₀� � meaning exposed

to HEAT, light, or oxygen. This means they are the most prone to free

radical generation and also rancidity. The oxidation begins immediately

when the oils are extracted from the seeds and exposed to light. The more

processing the oil undergoes, the more it has a chance to oxidize (this

is why you want expeller or cold-pressed oils, because each additional

step of heating breaks more bonds and causes more oxidation & free

radicals). The more minimal the processing (i.e. cold-pressed) the more

natural antioxidants are left in the oil, so as to delay rancidity/free

radicals). When oils are stored in factories, stand on store shelves, or

your own home, they are exposed to light and heat, and this only oxidizes

them more, producing more free radicals.

Canola, as a monounsaturated oil, with those two weak carbon bonds, is

also open to oxidation and free radical generation especially in the

course of application of heat. If refining means adding heat then

not only may there be a problem in undermining of the natural

antioxidants in an oil, but also in the free radical generation that may

be linked to increased incidence of many diseases.

The problem is you cannot tell when a Mono or Poly oil has gone bad.

Spoiled oils, strangely enough, very often leave no foul taste, and yet

they are spoiled and filled with free radicals that will attack the body,

causing disease. This is why oils should be cold-pressed (not heat

processed), and stored in dark bottles (so less light gets in), and kept

in your fridge where its cold and dark. Leaving them out on the counter

may indeed cause rancidity and free radical generation ­ and you

won’t t t even know it.

Cooking is obviously extreme heat ­ and this will inevitably break those

weak carbon bonds, potentially causing free radical generation, which is

why you might hear increasingly that cooking with mono and poly

unsaturated oils at high heat is often discouraged.

As an aside to the Canola issue, Bruce Fife’s ¢s book mk makes a

compelling case that there are benefits to saturated fats.

Saturated fats have no weak carbon bonds ­ all of their chains are

saturated with Hydrogen, and so they are strong. The gist is that

they can hold up better to oxidation, as in exposure to oxygen &

light, and especially heat, which includes cooking in high temperatures.

This is why Fife, who advocates for Coconut Oil, says you can keep

Coconut Oil out on your counter, and also why its packaged in transparent

glass.

Coconut oil is 90+% Saturated Fat.

Butter is 60+% Saturated Fat.

Beef Fat is 40+% Saturated Fat.

So, for cooking, coconut oil, butter, and animal fats may have some

advantages worth considering. If you buy cold-pressed organic olive

oil for dressing, it might also be prudent to buy it in a dark glass

container, and store it in the fridge.

As for Canola, on the whole, as far as natural and organic products go,

this product may not have the sort of pedigree that some would think

desirable. Less might be more. Or none.

This entry was posted on Monday, February 28th, 2011 at 10:05 pmand is

filed under

General. You

can follow any responses to this entry through the

RSS 2.0 feed. You can skip to the end and leave a response. Pinging

is currently not allowe

Sheri Nakken, former R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

Vaccines -

http://vaccinationdangers.wordpress.com/ Homeopathy

http://homeopathycures.wordpress.com

Vaccine Dangers, Childhood Disease Classes & Homeopathy

Online/email courses - next classes start August 2

[Guest guest]

no, it is not for milk - pasteurized, homogenized and most is

ultra-pasteurized .......UHT milk - shelf milk

google on this and you'll see more...............organic valley milk

problems

Horizon bad too

what state are you in? can you get raw milk?

Sheri

At 09:10 AM 7/31/2012, you wrote:

Sheri - Do you think Organic

Valley is a good/safe/trustworthy brand? That is one of them that I

had a problem with.

From: Sheri Nakken

To: EOHarm

Sent: Tuesday, July 31, 2012 8:35 AM

Subject: Re: rita....Canola Oil: Not As Organic or

Natural As You Think

At 08:34 PM 7/30/2012, you wrote:

Sensitivity. I am avoiding

dairy related products for three months, then adding one thing back every

other week. Then rotation diet to see if I can get rid of

sensitivity. I was over-fed dairy as a child...... back in the days

before cows were corn-fed. I got a taste of real organic grass fed

ground beef the other day. It tasted like hamburgers did back in

the 60s.

yes it does.

Butter often isn't a problem even if other dairy is.

But if you are on a rotation.........you will have to do what you think

is best

Sheri

From: Sheri

Nakken

To: EOHarm

Sent: Monday, July 30, 2012 8:23 PM

Subject: Re: rita....Canola Oil: Not As Organic or

Natural As You Think

why are you using some other kind of spread, other than wonderful organic

butter?

Sheri

At 08:08 PM 7/30/2012, you wrote:

I forgot to add that there is

canola oil in the Coconut oil spread. If we could just

get them to use olive oil instead.

From: Sheri Nakken

To: EOHarm

Sent: Monday, July 30, 2012 5:35 PM

Subject: rita....Canola Oil: Not As Organic or Natural As

You Think

you wrote coconut oil - did you mean canola oil?

Sheri

At 04:02 PM 7/30/2012, you wrote:

I have experience in this

area......... I bought the Earth Balance Organic Coconut Oil spread only

to find that I had a severe reaction to it. Corn is an allergy for

me anyway. But, instead of the typical reaction, I fainted -- not

before my heart started racing. Can you imagine how many people are

being hospitalized for supposed heart attacks when in fact it is an

allergic reaction?

From: Sheri Nakken

To:

Sent: Monday, July 30, 2012 9:11 AM

Subject: Canola Oil: Not As Organic or Natural As You

Think

canola oil isn't good, labeled organic or not - it can't be organic

because it is a genetically engineered product to begin with and is a

toxic oil o- Newmans Own Cookies have regular canola oil in them, even

though the cookie product label says organic. Buy Beware - BOO

HISS

http://www.greencradle.net/2011/02/wondering-about-canola-oil/

Here is an

interesting summary of how Stefansson worked with other scientists,

chemists, and plant breeders in the laboratory to create what is

essentially a genetically engineered variation of the toxic rapeseed.

http://www.mcgacanola.org/2008AwardRecipient.html

There is also a book called the Rape of Canola by Brewster

Kneen.

After altering the rapeseed plant, Dr. Baldur Steffanson went to work for

Calgene, which later became called MONSANTO. In fact, Dr. Steffanso

indeed also developed the Monsanto Round-up resistant variety of GMO

Canola. Canola has been Monsanto GMO‬™d td to a st

stunning degree, not only are a considerable amount of the canola plants

out there genetically engineered to be resistant to the toxic Roundup

herbicides applied to them, but even approximately 80% of WILD Canola

plantâ€ÃƒÂ¢„„„¢s ¢s have been infected by the GMO

variety, so finding a non-GMO canola oil is exceptionally

difficult.

Why Canola? In the 1970 s the Canadians were apparently in the

market for a homegrown oil that could stimulate their economy. They

had a financial incentive to improve on mother-nature ­ a natural

stimulus that seems to animate quite a few scientists in history, if not

the present (See Monsanto Alfalfa). When the Canadians decided to

breed the rapeseed plant in the lab to decrease erucic acid content, they

also decided they needed a new name for their new laboratory-enhanced

crop. The reason why is readily apparent: the general public was

perfectly aware that Rapeseed was toxic, so calling the plant Rapeseed

would have been foolish from a marketing perspective. Few people

want to eat toxic plants that have been mutated to any degree ­ perhaps

out of foolish distrust for beneficial laboratory-induced mutation.

The scientists were savvy enough to know not to highlight the drawbacks

of their own product. Instead the scientists made up a name

for this genetically bred rapeseed plant. Since it was made in Canada and

was genetically bred to have low erucic content, they decided to call it

CANOLA, as in Canadian Oil Low Acid. Its indeed a made-up name. The

plant is still genetically bred Rapeseed plant. Depending on how strict

your definition is of genetic engineering, Canola oil might well tread

into the uncomfortable zone in terms of green product, in that it was

produced in a lab by a scientists manipulating the genes in a toxic plant

so it produced less of one undesirable naturally-occurring

substance. The question that might have been prudent to ask then ­

and is equally valid to contemplate now that we are using so much Canola

­ is what might be the unintended consequences of a man-made breeding

program that selects out specific naturally-occurring traits? In

other words, how do such fundamental changes at the genetic level of a

plant affect other processes/components of the plant itself? To

some, the history of Canola might not be quite up to natural standards ­

there is something familiar and deeply worrisome about foods that are

created in a laboratory setting by a paid scientists bent on selectively

enhancing/turning off certain genes deemed desirable from a purely

financial perspective. Perhaps that fear comes from the middle-school

reading curriculum that placed Brave New World into some of our

subconscious ­ or it may be just plain old common sense fear of

man’s s s good intentions.

> Note that a little internet research may reveal quite a bit of

comforting assurances that Canola was bred with traditional plant

breeding techniques. You might need to parse your definition

of tradition. Canola was created through a pioneer genetic

methodology that could only be produced in a laboratory. If you

read the Rape book, Canola scientists actually took the unprecedented

move of using gas chromatography to identify the genes that controlled

erucic levels in the rapeseed, and then they seed-split to germinate a

half seed. It wasn’t like they planted two plantants and

cross-ss-pollinlinated the species over time. They developed a new

procedure known as seed-splitting to accomplish the genetic determinism

and the scientists who invented Canola were one of the first to use the

technology. The plants they used represented an international

patchwork of trial and error of combining parts that might seem a bit

like the task of assembling enstein, as opposed to gardening in the

backyard. The techniques indeed quite obviously paved the way for

the full-blow genetic engineering that so many natural and organic

supporters worry about today. In fact, Monsanto’s Gs GMO

crops werwere built on the back of the Ce Canola plant, by the very

scientists who created the Canola out of nothing but gas chromatography,

split seeds and erucic content.

And yet, a trip to your local health food store, or even Whole Foods, may

find Organic Canola Oils sitting on the store shelves, but interestingly

enough these “OrganicÃÒ¢€ÃƒÂ¯‚¬Ã¯Â¿Â¿Ã‚½ Canola

Oia Oils upon closer inspection may also say that they are REFINED.

Companies selling Canola claims the seeds are expeller pressed, but then

they throw in that sometime after that the oil is also REFINED

NATURALLY. Perusing their website will not disclose what they are

refining their oil with however. Is it HEAT? Some sources say

that a refined canola oil is exposed to hydrogenation type heat, as well

as precipitation and deodorizing w/minerals and potentially more?

Less information is rarely assuring, especially with products claiming to

be organic. At a minimum, if heat is indeed used, the concept that

any cold-pressed organic oil is subsequently refined may sound

contradictory. Isn’t the purpose of expeller procrocessing

to av avoid hi high heat and chemical treatments? Isnâ€â„„¢t

the assumptiotion the he consumer is acting on when they are buying oils

that say expeller pressed is that heat and treatments have been cut out

of the equation? So the question remains if you are applying high

heat during refining of a Monounsaturated oil, like Canola,

wonâ€ââ„¢t you be be oxidiidizing it more from the get-go, and

thus creating more free radicals in it, so its quite like your OIL has

been PRECOOKED before you even get to use it?

An excellent book on the topic of saturated vs. unsaturated fats, called

the Coconut Oil Miracle by Bruce Fife explains the problem with applying

high heat to monounsaturated oils like Canola Oil. Monounsaturated

fats have double carbon bonds, meaning they are missing 2 pairs of

hydrogen atoms that force the carbon bonds to link together.

Whenever a pair of hydrogen atoms is missing, the adjoining carbon atoms

must form a double bond to take up the slack, but this produces a weak

link in the carbon chain. The double bonds are so weak that they are

vulnerable to oxidation and free radical generation, which causes

mutation of cells and disease. The more weak bonds there are in an oil,

meaning the more unsaturated, the more the oil is susceptible to

rancidity and free radicals.

This means that Polyunsaturated oils (like sunflower, safflower, soybean

and corn) are the most unstable. Polyunsaturated oils turn bad the most

easily when they are “oxidizedÃââ‚ە¿½

� meaning exposed to HEAT, light, or oxygen. This means they

are the most prone to free radical generation and also rancidity. The

oxidation begins immediately when the oils are extracted from the seeds

and exposed to light. The more processing the oil undergoes, the more it

has a chance to oxidize (this is why you want expeller or cold-pressed

oils, because each additional step of heating breaks more bonds and

causes more oxidation & free radicals). The more minimal the

processing (i.e. cold-pressed) the more natural antioxidants are left in

the oil, so as to delay rancidity/free radicals). When oils are stored in

factories, stand on store shelves, or your own home, they are exposed to

light and heat, and this only oxidizes them more, producing more free

radicals.

Canola, as a monounsaturated oil, with those two weak carbon bonds, is

also open to oxidation and free radical generation especially in the

course of application of heat. If refining means adding heat then

not only may there be a problem in undermining of the natural

antioxidants in an oil, but also in the free radical generation that may

be linked to increased incidence of many diseases.

The problem is you cannot tell when a Mono or Poly oil has gone bad.

Spoiled oils, strangely enough, very often leave no foul taste, and yet

they are spoiled and filled with free radicals that will attack the body,

causing disease. This is why oils should be cold-pressed (not heat

processed), and stored in dark bottles (so less light gets in), and kept

in your fridge where its cold and dark. Leaving them out on the counter

may indeed cause rancidity and free radical generation ­ and you

won’t t t even know it.

> Cooking is obviously extreme heat ­ and this will inevitably break

those weak carbon bonds, potentially causing free radical generation,

which is why you might hear increasingly that cooking with mono and poly

unsaturated oils at high heat is often discouraged.

As an aside to the Canola issue, Bruce Fife’s ¢s book mk

makes a compelling case that there are benefits to saturated fats.

Saturated fats have no weak carbon bonds ­ all of their chains are

saturated with Hydrogen, and so they are strong. The gist is that

they can hold up better to oxidation, as in exposure to oxygen &

light, and especially heat, which includes cooking in high temperatures.

This is why Fife, who advocates for Coconut Oil, says you can keep

Coconut Oil out on your counter, and also why its packaged in transparent

glass.

Coconut oil is 90+% Saturated Fat.

Butter is 60+% Saturated Fat.

Beef Fat is 40+% Saturated Fat.

So, for cooking, coconut oil, butter, and animal fats may have some

advantages worth considering. If you buy cold-pressed organic olive

oil for dressing, it might also be prudent to buy it in a dark glass

container, and store it in the fridge.

As for Canola, on the whole, as far as natural and organic products go,

this product may not have the sort of pedigree that some would think

desirable. Less might be more. Or none.

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Sheri Nakken, former R.N., MA, Hahnemannian Homeopath

Vaccination Information & Choice Network, Washington State, USA

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