Olive Oil Warning

Grokette

I completely agree with you. It's really a sad thing that we do not question where our food comes from, much less what it contains.

I think it's sadder that we HAVE to question our food and where it comes from. So much food prep and processing is being done in distant lands. Just buy local. For olive oil, that could be tough though.

Also, just from a health perspective, there's nothing wrong with a canola oil blend.

Yes there is, canola oil is very unhealthy.

Grokette

Thanks for the post - I use EVOO alot in my cooking - good to know and will keep and eye out - getting ready to restock this weekend.

Actually olive oil should not be used if you are using a higher than medium heat to cook with. Once it gets too hot, it oxidizes and that makes it unhealthy.

Olive oil should mostly be used for light sauteing or used for salad oil.

rockerbabyy

i always buy my olive oil from club stores. im a member or costco now, but the last time i bought it we were going to sams club. their store brand (members mark) evoo, first cold pressing, ingredients: high quality evoo from italy, spain, greece, and tunisia

ALW65

Don't you just love how the internet knows everything about us? I'm reading your post and an add shows on the banner for natural olive oil soap....the olive oil police are on to us!

Trechechus

Canola oil is full of nutritional value. And, it's cheaper.

Starlage

I would never think to look for ingredients on an olive oil bottle, I would have assumed it would just read "Ingredients: olive oil", so I will definitely be checking mine out!

Me too! Now I'm curious. Gotta check my bottle when I get home! What a ripoff.

Panda86

I read ALL food labels, and unfortunately, even that isnt good enough. I just posted a comment the other day on I Cant Believe its Not Butter spray, it says its ) calories, but the whole container actually contains over 800 calories and 91 grams of fat, the food industry has its loop holes!!

Omg! What?!? I love that stuff!

Yes, note that it often says, "Per Serving"... which is usually a quick spray. If you are using anything more than a short, quick spray, you are not getting "0 Calories".....

jhyan

Wild rapeseed oil may be dangerous to animals and humans, but the rapeseed oil used in the food industry has been bred to lower the amount of Erucic acid to below safe levels. This Low Acid Oil was developed in CANada. CAN O L A (CANadian Oil, Low Acid) - Canola oil is made from this low erucic acid rapeseed, and canola oil is a pretty healthy oil, as oils go.

LilMermaid6411

My husband was listening to someone on NPR that was talking about the issues with olive oil. The other thing was that just because it said it was made in Italy, doesn't mean it was. It could have been made somewhere else and repackaged there. This probably isn't an issue with most people, but my mother is from Florence so I grew up with Italian Olive Oil ingrained in my head. Also, the more "virgin" it is the more processed it is. I always thought it was the other way around. If it was extra virgin you would think it would be less processed. The guy also mentioned that just because it says "pure" olive oil doesn't mean it is. Like you said, it has other stuff in it.

Similarly, honey isn't always completely honey. Most of the honey you buy from the grocery story is mostly artificial sweetener. Since we found that out, we have been getting honey from local beekeepers. It's more expensive but at least I'm paying for a real product. And honestly, it's way better.

Grokette

Wild rapeseed oil may be dangerous to animals and humans, but the rapeseed oil used in the food industry has been bred to lower the amount of Erucic acid to below safe levels. This Low Acid Oil was developed in CANada. CAN O L A (CANadian Oil, Low Acid) - Canola oil is made from this low erucic acid rapeseed, and canola oil is a pretty healthy oil, as oils go.

Well Canada can keep their Canola oil. Canola oil is a processed oil that is pretty much rancid by the time it gets bottled and then goes to the grocery market.

And talking of the plant being "bred", which means it is a GMO that is another big NO, NO on my list as it should be for everyone.

And it is a PUFA and PUFA's are not healthy as they disrupt the Omega 3 to Omega 6 ratio which causes chronic inflammation in the body over time.

Starlage

rapeseed oil? That's the name? lol ..... so .... RAPEish. eck. Someone couldn't name it better?

billgiersberg

I checked ours. It had a seal on it stating it was cleared by the North American Olive Oil Association. You can visit their web site at NAOOA.Org and probably learn all you'd ever want to know about olive oil. All I know is that she was Popeye's girlfriend.

ShapeUpSidney

Actually olive oil should not be used if you are using a higher than medium heat to cook with. Once it gets too hot, it oxidizes and that makes it unhealthy.

Olive oil should mostly be used for light sauteing or used for salad oil.

the smoke point of EVOO is 400, so most of my cooking needs fall within the safe range

ShapeUpSidney

Yes there is, canola oil is very unhealthy.

No it isnt.

Grokette

http://www.hbci.com/~wenonah/new/canola.htm

[/quote]

The high praise for canola is propaganda put forth by the Canadian government because "canola," a hybridized rape plant, is one of that nation's chief export products. Rapeseed oil contains toxic erucic acid. Canola has much less erucic acid in it.

Healthfood store operators parrot the hype without checking any facts. Consumers search out various products with canola oil in them because they believe this is somehow much healthier than other oils. All foodgrade canola, including the varieties sold in healthfood stores, are deodorized from its natural terrible stink with 300 degree F. high–temperature refining. You cannot cook a vegetable oil at that temperature and leave behind anything much edible.

Research at the University of Florida– Gainsesville, determined that as much as 4.6% of all the fatty acids in canola are "trans" isomers (plastic) due to the refining process. Contrary to popular opinion, saturated fats, especially those found in coconut oil are not harmful to health, but are important nutrition. There are no trans isomers in unrefined coconut butter, for example. This refers to many published research papers by Mary Enig, Ph.D. that refutes all the establishment propaganda condemning saturated fats.

In 1996, the Japanese announced a study wherein a special canola oil diet had actually killed laboratory animals. Reacting to this unpublished, but verified and startling information, a duplicate study was conducted by Canadian scientists using piglets and a canola oil based milk replacer diet.

In this second study published in Nutrition Research, 1997, v17, the researchers verified that canola oil somehow depleted the piglets of vitamin E to a dangerously low level.

In the abstract of the study, the Canadian researchers made the following remarkable statement: It is known that ingestion of oils containing polyunsaturated fatty acids (PUFA) of the n–3 and n–6 series results in a high degree of unsaturation in membrane phospholipids, which in turn may increase lipid peroxidation, cholesterol oxidation, free radical accumulation and membrane damage. All very bad attributes.

That statement is remarkable because PUFA is considered essential to a healthy diet. Yet none of the above listed results of eating it may be considered healthy. So now we have something seemingly brand new to the dietary health arena.

Here the Canadians are condemning any oil that contains essential fatty acids. EFAs cannot stand heat. They turn rancid quickly. Proper processing, i.e., cold pressing, and protection from oxygen for storage is paramount with EFAs. Mainstream toxic commercial food making requires complete removal of EFAs lest shelf life disappear in smelly rancidity.

Absent the removal of EFAs, few manufactured toxic chemical foods would make it out of the warehouse. So, here we have Canadians telling us that their country's main oil export kills little animals. They suggest that perhaps it was the health giving EFAs left in the canola oil after it had been scorched at temperatures above 300 degrees farenheit to get rid of the EFAS. They don't tell you that whatever EFAs are left in the oil, are now poisonous rancid fats. It may be that the now toxic remnants are what's killing the vitamin E, and killing the little piggies. I think the Canadians produced that deceptive half truth to protect their careers from grant drought.

Firstly, the idea of something depleting vitamin E rapidly is an alarming development. Vitamin E is absolutely essential to human health, and when so much PUFA is available to diet as it is today, the demand evidently becomes even more imperative because tocopherols control the lipid peroxidation that results in dangerous free radical activity, which causes lesions in arteries and other problems.

Canola oil now has been shown to be a very heavy abuser of tocopherols or vitamin E, with the potential for rapidly depleting a body of the important vitamin. The researchers did not know what factors in the canola oil were responsible. They reported that other vegetable seed oils did not appear to cause the same problem in piglets.


Genetically Manipulated Canola
Seed Gets Loose In The Fields

Monsanto announced in April 1997, that it was recalling genetically engineered canola seed because an unapproved gene slipped into the batch by mistake. The canola seed had been genetically manipulated to resist the herbicide toxicity of Roundup, which is Monsanto's top money making product. The recall involved 60,000 bags containing two types of canola seed, which is enough to plant more than 700,000 acres. Both types of seed have the wrong gene in them. The genes in the recalled seed have not been approved for human consumption.

A spokesman for Limagrain Canada Seeds, which was selling the seeds under a Monsanto license, said that experts are trying to determine how the mistake occurred. "We may never know how this happened", he lamented.

The implications of this error are serious. No one in his right mind is unconcerned about genetic manipulations getting lost.

On January 26, 1998 Omega Nutrition, one of the major producers of organic, cold pressed oils for the health food store market published a press release. The release states that if you are cooking with canola oil of any quality, you might as well be using margarine. In the case of refined canola oil, the important health benefits have been processed away — leaving the consumer with the nutrition of say, white flour — and, dangerous trans–fatty acids have replaced a lot of the beneficial omega 3 essential fatty acids.

Oils high in omega 3 are not capable of taking high temperatures. Heating canola distorts the fatty acid turning it into an unnatural form of trans fatty acid that has been shown to be harmful to health.

SUMMARY

According to Mary Enig, PhD., unrefined coconut oil is safe to use in cooking. Finding it is not so easy as a result of the American establishment's highly successful attack on all imported palm and coconut oils. Udo Erasmus, Ph.D., another highly regarded international expert on fats and oils, says both are the same. They are named for their physical state at room temperature. Udo says the only safe oil to use to fry or bake with, is water.
He says no fat can stand the temperatures used in food processing without being adversely affected.

MARGARINE isn't raised as an issue on those pages. So I will say a few words about it. (Oleo) Margarine isn't food. It is a manufactured grease concocted in a machine from various oils and chemicals. Then it is colored and molded to pose as butter. Its stiffness comes from being loaded with trans–fatty acids. One concoction has it combined with corn oil. "I can't believe it isn't butter !!"

Canola and soy fats (oils) are in nearly all margarines. This butter substitute does not exist in nature. It cannot be grown or converted from a natural food as butter and cheese is.

Margarine was invented to win a prize when Napolean III was surrounded and ran a contest for a palatable grease for his otherwise dry bread. Research the word in www.brittanica.com. Most restaurants substitute it for butter without notice to you. Commercially manufactured ingestibles use margarine wherever butter would be used in their recipe. There are licensed dieticians and physicians who, in total ignorance, will sincerely urge you to eat this poison in pursuit of better health. The usual canard is, "It will reduce your cholesterol levels," a non–sequiter which is yet another awesome fraud. Your brain is mostly cholesterol. And "higher" than average levels are the result of, not the cause of underlying problems.

Partially hydrogenated oils — trans–fatty acids, are always poisonous. Mary Enig's original laboratory research is currently the world's standard for understanding the basis for the foregoing statement. Cooks and chefs working recipes that call for shortening or fats input will have to find coconut oil or use saturated animal fat, or olive oil if they are interested in producing something other than poison. I don't eat restaurant food, nor any manufactured edible. Well, maybe one cookie once in awhile.

5 March 2OOl — info@all-organic-food.com — www.all-organic-food.com
[/quote]

amysj303

interesting stuff...

Grokette

Yes there is, canola oil is very unhealthy.

No it isnt.

Go to the website I just posted. It is not the health food they hype it up to be, neither are grains........especially wheat.

Dr Mary Enig is the authority on Trans Fatty acids and she has done plenty, plenty of research.

ShapeUpSidney

And talking of the plant being "bred", which means it is a GMO that is another big NO, NO on my list as it should be for everyone.

Pffft...as if olive oil producers haven't "bred" olive trees. That's like saying wine is bad for you because of all the specially bred varietals. Ridiculous.

Grokette

Actually olive oil should not be used if you are using a higher than medium heat to cook with. Once it gets too hot, it oxidizes and that makes it unhealthy.

Olive oil should mostly be used for light sauteing or used for salad oil.

the smoke point of EVOO is 400, so most of my cooking needs fall within the safe range

In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300°F/148°C range.

For these reasons, I don't recommend cooking with extra virgin olive oil.

http://whfoods.org/genpage.php?tname=george&dbid=56

ShapeUpSidney

Go to the website I just posted. It is not the health food they hype it up to be, neither are grains........especially wheat.

I wouldn't call it a "health food" but I wouldn't demonize it either. I can find research to demonize ANY food out there if I want to. Of all the fats available, considering cost, availability, versatility, etc...I think you'll be OK with canola oil.