Olive Oil Warning

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

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

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

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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 Reacting to this unpublished, but verified and startling information, a duplicate study was conducted by Canadian scientists using piglets and a canola oil based milk replacer diet.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
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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.

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

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.

I will gladly spend money on quality oils as I have a wide range............Olive oil, coconut oil, sesame oil, macadamia nut oil, pumpkin seed oil, avocado oil.

I know these are healthy for me and those will be what I will only eat. We have arranged our budget to include nutrient dense foods only in our household. I would rather spend way more on food, than to spend it on doctor visits.

And yes, there are many foods that need to be demonized because they should really have no place in our eating plans. Whether you want to believe it or not, it will eventually effect your health.

This is like the whole "cheese" v. "cheese food" thing.

Buyer beware.

Marketing people are 99% evil.

I'll have to check mine...usually get mine from Trader Joe's would be surprised if it's not the real stuff!

Thanks for sharing, good to be aware of!

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

It's the seed of the rape plant. duh! lol teehee

Mine has one ingredient...organic extra virgin olive oil

My dietician suggested that to avoid confusion when buying olive oil, it should be in a plastic or crystal bottle and the oil should look yellow-greenish, not yellowish. Also, do not buy it in dark containers. Read the labels carefully. A lot of companies like to mix a bit of olive oil with other oils and sell it at outrageous prices.

We do use some olive oil at home, but mostly use sunflower oil, which is made by a local producer. We are locavores -- almost all of our food is from local farmers and unprocessed. It is reassuring to know where our food comes from.

I hate to sound like a broken record but ... The book "The Perfect 10 Diet" totally covers all of this. I swear, I love this book!

The honey man at the farmers' market told me that a lot of honey isn't honey, either.

The honey man at the farmers' market told me that a lot of honey isn't honey, either.

A lot of honey has HFCS added to it so they can make more using less honey. These food corporations are ruining our food supply.

That is why I opt for local foods from my area where you can see where and how it is grown...........no matter if it is meat, eggs, vegetables or fruit.