Not the Healthy Oil You’ve Been Led to Believe
Canola oil has practically taken over as the food processing industry’s oil of choice. Whether it’s mayonnaise, chips, or salad dressings, canola oil is usually the first, second or third ingredient on the list. Unfortunately, the health dangers of canola oil are far beyond what we’ve been led to believe. So if there aren’t any actual health reasons to use it, why would it be so widely used throughout the food industry? As with most reasons certain ingredients are used over others – the price. Canola oil is extremely inexpensive to grow and harvest. It is also very easy to grow, due to its genetic modifications and the fact that insects won’t go near it.
Canola oil was first created in the early 1970s as a natural oil. But in 1995, Monsanto created a genetically modified version of canola oil. By 2009, over 90 percent of the Canadian canola oil crop was genetically engineered.
What is Canola Oil?
A pilot study illuminates that high-dose vitamin D significantly improves lesions and depigmentation in psoriasis and vitiligo, respectively. Because Vitamin D deficiency is implicated in the pathophysiology of autoimmune responses, these findings may be applicable to other autoimmune disorders.
Vitamin D: A Hormone Critical to Health
Vitamin D insufficiency is a pandemic affecting nearly half of people worldwide, while one billion people are classified as vitamin D deficient . Hypovitaminosis D, or vitamin D deficiency, represents an independent predictor of total mortality in the general population, and conversely, vitamin D supplementation has been illustrated to be protective against mortality . Continue reading
With the many incredible scientific and technological advancements that are available to us today, it’s frustrating that so many people continue to die of cancer. Chemotherapy is still the most widely used treatment, even though it isn’t saving nearly as many lives as we’d like it to – and those who do manage to survive must often deal with very serious side effects. Continue reading
Researchers at the University of California-San Diego School of Medicine suggest higher levels of vitamin D are associated with decreasing risk of breast cancer. Their epidemiological study is published in the journal PLOS ONE, in collaboration with Creighton University, Medical University of South Carolina and GrassrootsHealth, an Encinitas-based nonprofit organization that promotes vitamin D research and its therapeutic benefits. Continue reading
Evidence of how negatively fluoride can impact our health has been increasing in rapid pace throughout the past few years. People are hoping that by bringing awareness to this that somehow we can get sodium fluoride removed from the world’s water supply.
A big step has been made here recently. In the most prestigious medical journal. One known as The Lancet. Fluoride has been at last classified as a neurotoxin one hundred percent. This puts it in the same category as things like lead, arsenic, and mercury. Continue reading
Breast cancer, the most common cause of death from cancer for women of all ethnicities, claimed 42,000 lives in the United States in 2014 alone – a truly grim statistic. But a new study – in which seaweed worked better than a leading FDA-approved pharmaceutical medication to combat breast cancer – is raising hopes that this safe, natural superfood could alter the face of cancer treatment as we know it. Continue reading