Why Canola Oil is Not the Best Cooking Oil
Why Canola Oil is Not the Best Cooking Oil
Coconut Oil is Hazardous to Your Health
The truth is most refined seed oils, such as sunflower, safflower, grape seed and corn oils have also been shown to play a role in the cause of a number of degenerative diseases. Please realize that I am referring to refined oilsthe inexpensive ones that line the shelves in supermarkets not the higher quality, unrefined oils, such as flax, hemp, walnut and, of course, extra virgin olive and coconut oils. These unrefined, natural oils are usually found in health food stores and gourmet food shops.
Foremost, the research of Dr. Johanna Budwig, a fat expert with degrees in both medicine and chemistry, has proven the dangers of refined oils in our diets. In 1950 she discovered trans fatty acids, which are created during the hydrogenating process of vegetable seed
oils, a heat process that changes the molecular structure of fat from the natural
"cis" form to the toxic "trans" form.
It's amazing that it took the government authorities 50 long years to eventually recognize and regulate trans-fats in processed food? These transformed fat molecules have been linked to heart disease, arthritis, high blood pressure, cholesterol problems and, especially,
cancer.
It was David Horrobin, MD, who in 1977 introduced the oil of evening primrose (under the brand name Efamol) as a fatty acid supplement. He believed that certain diseases evolve due to a lack of fatty acid substances required in the body, which in the refining process
commonly are either altered or removed from food oils. In turn, by supplementing one's diet with the appropriate fatty acid showed that symptoms can be alleviated, such as multiple sclerosis, premenstrual syndrome, pregnancy-induced hypertension, atopic eczema, elevated cholesterol levels, hypertension, scleroderma, rheumatoid arthritis, and other difficult to treat conditions.
Horrobin realized, as many scientists after him did, that fats can heal or they can kill, depending on which type and form the body is given to utilize. Natural fats are sustaining and healing, while damaged, refined oils can be extremely harmful to the body.
I recently purchased a book, "The One-Minute Cure: The Secret to Healing Virtually All Diseases" by Madison Cavanaugh. I read this fascinating book in one sitting. What Cavanaugh writes about canola oil is absolutely true and I whole-heartedly agree with him.
The following excerpt is reprinted with permission from the author:
"In 1986, canola oil was touted as being a healthy oil because it is only 6 percent saturated
fat, lower than any other oil. In contrast, peanut oil contains 18 percent and coconut oil 91 percent. Coconut oil is unique because it is composed predominately of medium chain triglycerides (MCTs).
Because canola oil also contains cholesterol-balancing monounsaturated fat comparable
to olive oil, the Canola Council of Canada attempted to link many of the benefits of olive oil-rich Mediterranean-type diets to diets high in canola oileven though canola oil has never been used in Mediterranean cuisine.The propaganda worked, and sales of canola oil have been on the upswing ever since.
However, not too many people know that frying with canola oil releases toxic, carcinogenic (cancer-causing) fumes. In recent epidemiological studies, it was shown that high lung cancer rates in Chinese women were linked to wok cooking with canola oil (also
called rapeseed oil). Consumption of canola oil has been shown to cause fibrotic lesions
of the heart, central nervous system degenerative disorders,prostate cancer, anemia, lung cancer, constipation, irritation of the mucous membranes, and many toxic effects, according
to many nutritionists and biochemists.
A superior alternative to canola oiland indeed the healthiest oil for cookingis, and
has always been, olive oil. It's rich in monounsaturated fats,which help reduce "unhealthy" LDL cholesterol and boost "healthy" HDL cholesterol without the toxic effects of canola. Olive oil also has a high smoke point (that is, the temperature at which a cooking fat or oil begins to degrade both the flavor and nutritional value of food), which makes it ideal for frying."*
New research shows that the medium chain saturated fats found in virgin coconut oil are truly the healthiest fats. They withstand high heat and, therefore, can be used for all hot food preparations. The term "virgin" in coconut oil refers to oil that is produced purely by
mechanical pressing of ripe coconuts, not by use of a chemical process. Bruce Fife, ND, has called virgin coconut oil the healthiest oil on earth. One is easily convinced when looking at the latest evidence and a list of all the health benefits virgin coconut oil has to offer.
*To order the book online go to:
www.thecancercurevideo.com
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