避免使用canola oil

這是第一次讀到這樣的資訊,請詳
!
另附原文報告提供各位參考.
標榜是植物油的Canola Oil來自什麼植物呢？如果去
字典，會發現根本沒有這個字，但是
，在市場上，Canola oil多半被翻譯成芥花油，事實上，這個字是一個複合字，來自Canada
和Oil的組合，因為這種油
自於加拿大。它並非來自自然植物，而是在加拿大，
自於將r
apeseed植物進行基因工程改造的一種油脂。
rapeseed植物是芥花(mustard plant)家族的一支，所以廠商很技巧的將之翻譯為芥花油，
但是他和真正的芥花油(mustard oil)卻孑然不同。
rapeseed植物是一種有毒植物，人類或動物都不能食用，長久以來都被使用於工業用途，例
如：製作驅蟲劑，效果顯著、工業潤滑油、肥
、色料....等。所以，他並非食物。而cano
la oil是用基因改造之後的rapeseed來製作。在飲食界一片害怕動物油脂，主張植物性油脂
的聲浪下，因為rapeseed種植成本低廉，canola oil悄悄的進入食用油市場，國外相關利益
單位甚至花費了5000萬給FDA，
canola oil是安全的油脂，但是，事實是，canola oil會
造成許多可怕的危險，包含肺癌等。
避免使用含有 canola oil 的食物 - 通常甚至 土司， 奶油含有canola oil. 所以，下回
到超市買東西時，一定一定 要細讀 “
品成份”。

All-Organic-Food.com Canola Oil

Canola Oil Report
The following is adapted from reportage beginning in 1996 by Tom Valentine under
the trade names of Carotec, Search for Health, and True Health based in Naples,
Florida, and Mary Enig, Ph.D., who is the current world authority on trans–fatt
y acids. www.enig.com A short piece from Acres USA, March 2001 acts as an int
roduction to the report.

From Letters to the Editor, Acres USA magazine, March 2001

The Straight Dope on Canola Oil
"Is canola oil not a healthy oil? I have a small business helping people with he
alth and wellness, and I was lead to believe canola oil was "good" oil. I trust
your research and truly enjoy the newspaper." — Bonnie Hach, Alta, Iowa
(Acres' response) We've all been told at some time or another that canola is on
e of the healthiest oils on the market. Canola, which is an amalgam of the words
"Canada" (whence it originated) and "oil," is actually derived from the rapesee
d, a member of the mustard family which is generally unfit for human consumption
and was once more commonly used as a potent pesticide and lubricant, among othe
r things. Chemically, canola breaks down at 5% saturated fat, 57% oleic acid, 23
% omega–6, and 10–15% omega–3.
The reason canola is particularly unsuited for consumption is because it contain
s a very–long–chain fatty acid called erucic acid, which under some circumstance
s is associated with fibrotic heart lesions.
Sally Fallon, author of Nourishing Traditions, notes that the omega–3 fatty acid
s of processed canola oil are transformed during the deodorizing process into tr
ans–fatty acids. She relates that one study indicated that "heart healthy" canol
a oil actually created a deficiency of vitamin E, which, as many of us know, is
essential to our cardiovascular health. And on the practical side of things, can
ola isn't that good either. Because of its high sulphur content, it goes rancid
easily, and baked goods used with the oil develop molds rather quickly.
It has been very much in vogue in healthfood circles to praise canola oil as ver
y healthy oil — high in polyunsaturates, while condemning tropical oils such as
coconut or palm oil as being saturated and unhealthy.
The high praise for canola is propaganda put forth by the Canadian government be
cause "canola," a hybridized rape plant, is one of that nation's chief export pr
oducts. Rapeseed oil contains toxic erucic acid. Canola has much less erucic aci
d 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 i
s somehow much healthier than other oils. All foodgrade canola, including the va
rieties sold in healthfood stores, are deodorized from its natural terrible stin
k 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 r
efining process. Contrary to popular opinion, saturated fats, especially those f
ound in coconut oil are not harmful to health, but are important nutrition. Ther
e 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 establis
hment propaganda condemning saturated fats.
In 1996, the Japanese announced a study wherein a special canola oil diet had ac
tually killed laboratory animals. Reacting to this unpublished, but verified and
startling information, a duplicate study was conducted by Canadian scientists u
sing 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 dangero
usly low level.
In the abstract of the study, the Canadian researchers made the following remark
able statement: It is known that ingestion of oils containing polyunsaturated fa
tty acids (PUFA) of the n–3 and n–6 series results in a high degree of unsaturat
ion in membrane phospholipids, which in turn may increase lipid peroxidation, ch
olesterol oxidation, free radical accumulation and membrane damage. All very bad
attributes.
That statement is remarkable because PUFA is considered essential to a healthy d
iet. 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. E
FAs cannot stand heat. They turn rancid quickly. Proper processing, i.e., cold p
ressing, and protection from oxygen for storage is paramount with EFAs. Mainstre
am toxic commercial food making requires complete removal of EFAs lest shelf lif
e 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 heal
th 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 wh
atever EFAs are left in the oil, are now poisonous rancid fats. It may be that t
he now toxic remnants are what's killing the vitamin E, and killing the little p
iggies. I think the Canadians produced that deceptive half truth to protect thei
r careers from grant drought.
Firstly, the idea of something depleting vitamin E rapidly is an alarming develo
pment. 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 impe
rative because tocopherols control the lipid peroxidation that results in danger
ous 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 vitami
n E, with the potential for rapidly depleting a body of the important vitamin. T
he researchers did not know what factors in the canola oil were responsible. The
y reported that other vegetable seed oils did not appear to cause the same probl
em in piglets.
Genetically Manipulated Canola
Seed Gets Loose In The Fields
Monsanto announced in April 1997, that it was recalling genetically engineered c
anola seed because an unapproved gene slipped into the batch by mistake. The can
ola seed had been genetically manipulated to resist the herbicide toxicity of Ro
undup, 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 rec
alled seed have not been approved for human consumption.
A spokesman for Limagrain Canada Seeds, which was selling the seeds under a Mons
anto 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 unconcer
ned 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 re
lease states that if you are cooking with canola oil of any quality, you might a
s well be using margarine. In the case of refined canola oil, the important heal
th benefits have been processed away — leaving the consumer with the nutrition o
f 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 t
hat has been shown to be harmful to health.
SUMMARY
According to Mary Enig, PhD., unrefined coconut oil is safe to use in cooking. F
inding it is not so easy as a result of the American establishment's highly succ
essful 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 s
afe 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 ab
out 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 a
s butter. Its stiffness comes from being loaded with trans–fatty acids. One conc
oction 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 i
n www.brittanica.com. Most restaurants substitute it for butter without notice t
o you. Commercially manufactured ingestibles use margarine wherever butter would
be used in their recipe. There are licensed dieticians and physicians who, in t
otal 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–seq
uiter 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 prob
lems.
Partially hydrogenated oils — trans–fatty acids, are always poisonous. Mary Enig
's original laboratory research is currently the world's standard for understand
ing 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 th
an 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