Canola Oil and Heart Palpitations

I’ve been talking about the effects of inflammation for a long time. We all know that inflammation is not good right? Also, you probably notice that any advertised medication or food usually touted to be high in antioxidants or that it Fights Inflammation! There are so many risk factors to consider when dealing with palpitations, it’s hard to know where to go. Today I was having an email conversation with a couple of you from the blog. We got talking about the dangers of Canola oil. I think it warrants posting some information here on what appears to be a highly dangerous substance. First, check out this video;

Finding a report on the dangers of Canola oil is about as easy as finding a reason to impeach Obama. Everywhere you look, you’ll find one. That said, take a look at what some people are saying:

There is no difference in the risk of cardiovascular disease between people who eat the most saturated fat and those who eat the least. And this proved beyond any doubt by examining 21 studies involving close to half million people monitored from 5 years to over 20 years. So eat your meat, have a little real ice cream, and feel good about it. To prevent cardiovascular disease don’t eat the real causes of heart attacks-processed foods that are loaded with sugar and polyunsaturated vegetable oils (corn, canola, and and all other crystal clear, pure oils on store shelves). These irritate and inflame your blood vessels and heart.

Chinese rapeseed oil tended to produce the highest emissions of the potentially carcinogenic or mutagenic compounds 1,3-butadiene, benzene, acrolein, and formaldehyde, when compared with soybean oil and peanut oil. [ref. 3n] Canola oil contains a long-chain fatty acid called erucic acid, which is especially irritating to mucous membranes; canola oil consumption has been correlated with development of fibrotic lesions of the heart, CNS degenerative disorders, lung cancer, and prostate cancer, anemia, and constipation. [ref. 3a, 3b]

Canola oil derives from the plants Brassica campestris and B. napus, which have been selectively bred to substantially reduce the erucic acid content. However, some health professionals feel that there is still too much present in current canola oil products for safe use. Some critics of canola oil focus on the fact that rapeseed oil was originally used as an industrial lubricant and known to be unfit for human consumption, although many vegetable oils have been used in industrial applications as well as in foods.

The long-chain fatty acids found in canola have been found to destroy the sphingomyelin surrounding nerve cells in the brain, in some cases leading to a degenerative brain condition remarkably similar to mad-cow disease (bovine spongiform encephalopathy); in advanced cases the brain tissue develops a Swiss-cheese-like appearance, full of holes.

Illnesses and conditions that have been associated with canola oil consumption include loss of vision (retinal capillaries are very sensitive and easily damaged), and a wide range of neurological disorders. [ref. 3a] The high temperatures used in canola refining will damage many of the essential fatty acids, which are much more susceptible to damage by heat than saturated fats. (Heat may convert many of the unsaturated double bonds to the “trans” configuration.)

While high-quality essential fatty acids are required for human health, in their damaged or rancid forms they become harmful. Additional problems with canola oil include the presence of minute, but potentially dangerous, amounts of thioglycosides, which have thyrotoxic effects. [ref. 3m] To reduce the concentration of these compounds requires processing with alkalinizing agents plus high temperatures; unfortunately, the high temperatures used in processing have other undesirable effects, the most serious of which is the conversion of unsaturated fats to the trans form.

Rapeseed has been selectively bred and genetically engineered [ref. 3a] in an attempt to reduce the toxic components and processing methods were developed to further reduce the concentration of undesirable compounds. Prior to its entry into the “health” food market, it was known as rapeseed oil, but savvy marketing professionals knew that the health food market, heavily dominated by young, college-educated women, would not purchase a repulsive-sounding product called rapeseed oil.

Many of you are getting relief from reducing your sugar intake, eliminating gluten and other GMO grains, eating an alkaline diet and taking a few specific supplements. But there are some of you that still fight the issue no matter what. Have a close look at your diet. Find out how much Canola oil you are consuming. And remember, most restaurants cook with canola since its so much cheaper than other oils. You might be surprised how much of this potentially dangerous oil is getting into your body.

Cheers all…