We all have been trained by the government and food industry to believe that processed vegetable oils, such as canola oil, are healthy, and natural saturated fats coming from butter, lard, or coconut oil increase the risk of cancer, cardiovascular diseases, and obesity.
Though canola oil is marketed as a healthy oil, it is anything but healthy. It is a cheap, highly unstable, inflammatory oil that was given a huge push by trusted advisory groups and the government’s dietary guidelines.
For years we have been told by scientists, governments, nutritionists, and doctors to stop using saturated fats and use highly processed vegetable oils instead. Nonetheless, obesity, cardiovascular diseases, and cancer are still on the rise.
The problem with canola oil
Canola oil comes from highly toxic genetically modified rapeseeds. In the past, rapeseed oil was used in candles, soaps, lipsticks, lubricants, inks, biofuels, and even insecticides. Somehow this industrial oil found its way to our dinner table.
In 1956, however, the U.S. Food and Drug Administration (FDA) banned the use of rapeseed oil for human consumption due to the high levels of erucic acid. By the early seventies, rapeseed growers had found a way to genetically modify the seeds to produce an oil with reduced erucic acid.