8 Health Dangers of Canola Oil

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?

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The DIRTY Truth About Canola Oil…


unhealthy canola oilHave you been lied to about the health benefits of canola oil?
by Mike Geary – Certified Nutrition Specialist
Best-Selling Author:  The Fat-Burning Kitchen & The Top 101 Foods that FIGHT Aging
If you’ve been following my fitness newsletters for some time, you may have noticed that I NEVER include canola oil in any of my recipes or any of my lists of healthy foods.  Many people have asked me why, because all they hear in the mainstream media is that canola oil is “heart healthy” and a good source of monounsaturated fats similar to olive oil.

Well, first of all, you need to realize that much of what you hear in the mainstream media has been influenced by heavy handed marketing tactics by big food companies.  Canola oil is cheap for them to produce so they want to fool you into thinking it’s a “health oil” so that people, restaurants, etc will buy it up as their main oil of choice. Continue reading

Canola Oil: The #1 Hidden Health ‘Danger’ at the Prepared Food Bar

Step right up to your favorite food bar, whether at Whole Foods, Harris Teeter or Farm Fresh, and “get you some” potato salad, coleslaw, egg salad, pasta salad, chicken salad, tuna salad, baked goods, or just make your own salad with lots of salad “dressing” and you are most likely getting a few heaping tablespoons of rapeseed oil with each serving, better known these days as canola oil. Continue reading

How to Prevent Gallstones With Everyday Foods

by Jonathan Benson(NaturalNews) Hoping to avoid gallstones while doing nothing to actually prevent them from forming is like hoping your car will not run out of fuel while never visiting a gas station. If you are serious about preventing gallstones, in other words, it is important to regularly feed your body the nutrients it needs to maintain a clean, well-functioning gallbladder. Here are some useful tips for preventing gallstones with everyday foods: Continue reading

Canola Oil: Cheap, Toxic, and In Most Processed Food

Side Effects Result From the Consumption of Canola Products

Wednesday, March 02, 2011 by: Shona Botes

(NaturalNews) Canola oil and canola-based products have been at the centre of controversy for quite a few years. While some say that it helps to lower cholesterol levels, it actually has a few nasty side-effects as well (note: Only animal studies have been done regarding the toxic effects that it has on living organisms). Despite no human studies being done, this product was placed on the GRAS (Generally Regarded as Safe) list. It is in fact a by-product of a highly toxic insecticide product. Continue reading

Canola Oil is Another Victory of Food Technology Over Common Sense

Barbara L. Minton
June 2, 2009

(NaturalNews) Should you be consuming canola oil? The FDA seems to think so, allowing canola labels to claim it supports heart health and reduces the risk of coronary heart disease. Even Whole Foods Markets is on board with canola oil, and most foods on their hot bar are swimming in it. Proponents point out that canola is inexpensive, tastes good, and has the lowest saturated fat content of any common edible oil. Some health experts suggest a daily consumption of 1 1/2 tablespoons of canola oil.

But evidence is mounting that canola oil actually promotes heart disease and is a hoax on the public rivaling the promotion of margarine. Leading experts on oils and fats see canola oil as a victory for a food processing industry that will not be happy until all traditional, real foods have been replaced by imitation foods. Continue reading

Healthy Eating Starts With No Genetically Modified Organisms (GMOs)

Press Release
April 25, 2009


Healthy Eating Starts With No Genetically Modified Organisms (GMOs) 

You may have heard the FDA and food industry claims that genetically modified (GM) foods are safe, properly tested, and necessary to feed a hungry world. UNTRUE! Genetically modified organisms (GMOs) are one of the most dangerous and radical changes to our food supply. These largely unregulated ingredients found in 60-70% of the foods in the US, are well worth the effort to avoid them. Fortunately, health-conscious consumersretailers, distributors, manufacturers and growers are participating in The Campaign for Healthier Eating in America, which will help eliminate GMOs from thousands of food products. Their efforts will make it easier for you to avoid the serious health risks of eating GMOs and to feed your family a healthier “non-GMO” diet.  The campaign’s goal is to stop the genetic engineering of the entire US food supply.  Continue reading

Canola Oil – Another Fake “Healthy” Food

By Al Sears, MD

There is a food in your home right now whose name translates to Canadian Oil and millions of people use it every day to prepare their family’s meal. Are you?  I’m talking about canola oilWhat’s worse is that this food product is promoted as a healthy alternative to other cooking oils.  Here are a few of the risks my research turned up on one of the commercial food industry’s favorite ingredients:

  • Heart attack
  • Stroke
  • Heart lesions
  • High blood pressure
  • Vitamin deficiencies
  • Hemorrhaging
  • Free radical damage
  • Retarded growth

This is something that’s been marketed for years as a “good” alternative to butter, lard, and other edible fats…but a group of chemists practically made it up from scratch. It isn’t found anywhere in Nature. Chances are you’ve eaten a lot of it without knowing it. You’ll find it in restaurants and kitchens all over the country…and it’s a potential killer. Continue reading